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  • From: "Lynda" <lurine AT softcom.net>
  • To: <homestead AT lists.ibiblio.org>
  • Subject: Re: [Homestead] Canning Chicken
  • Date: Sat, 27 Sep 2008 09:02:37 -0800

My theory on this is spices such as sage and rosemary (it is also supposed to be a problem in canning) is due to the oils in it (rosemary) and the drying (sage). I'm going to try some that is fresh from the garden and see how that goes.

Just a note, since I didn't get the e-mail this is in response to, cream sauces are a no-no. Milk breaks down and becomes weird.

Lynda
----- Original Message ----- From: "Robert Walton" <waltonrp AT gmail.com>

What kind of ground meat have you done? I have a lot of pork sausage that I would like to can...go ahead and cook it for easy and speed of use...I could just open a jar and use some on pizza one night, jambalaya the next, or in an omelet the following night.. I find pre-cooking is the way to go. And, like you say, it saves room in the freezer. I have two of them, and it would be nice to downsize to one or eliminate it altogether.
I've made quite a few venison meatballs this week, too. How would I can those? Would I can them in a beef broth or perhaps in a marinara sauce or sour cream sauce for stroganoff? Could they go in a jar plain, dry, no sauce or gravy? What do you think?

I've canned beef chunks, like stew meat. Growing up, parents canned
that and ground beef. Also deer. Ground meat you fry up first. Stew
meat, can be canned raw or fried a little first.

On the meat canning instructions, it says sage seasoning can get off
flavored in canning.

Rob - Va
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