Homestead mailing list

[Robert Walton <waltonrp AT gmail.com>]

>
> >
> So, you are just cutting up the meat, uncooked, packing it into jars,
> and pressure canning it/cooking it in the jar?
> >
>

Hehehe. Basically, that's it. Sterilized jars, stew sized chunks of meat,
1/2 tsp salt, pack in jar, add lid and process for 90 minutes at 11 lbs
pressure.

Hot pack would be to brown the meat and pack. I think you add broth, not
sure. Used to be you water bathed your meat for 3 hours, but only pressure
canning is recommended now. I like the 90 minute processing time better,
anyway.

Now you know what cold pack deer is. I did some goat that way last spring.
It's a good way to preserve meat that would be on the tough side.

Rob - Va