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  • From: "Courtney McLeod" <cmcleod AT imscompany.com>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: [Market-farming] Canning...
  • Date: Fri, 12 Dec 2003 09:20:18 -0500

I was wondering if anyone has any suggestions for me regarding canning
things with a beef base. I want to make a sauce, but can it instead of
taking up freezer space. I need that for the venison this year and I am not
all that sure about it because of the "beef" aspect of it. I am only use to
canning veggies! I know you are able to can beef and beef products. My
question I guess, is it ok to just use a hot water bath it? Can I even get
away with using a very hot product, hot, clean jars and lids and just let it
seal? I am being told that I have to pressure seal it and I don't have the
means to do it that way.

Thanks for any help!

Courtney
Herb Thyme





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