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Subject: Market Farming
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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
-
[Market-farming] Canning...,
Courtney McLeod, 12/12/2003
- Re: [Market-farming] Canning..., C. DeBerry, 12/12/2003
- Re: [Market-farming] Canning..., Bill Bradshaw, 12/12/2003
-
Re: [Market-farming] Canning...,
Pat Meadows, 12/12/2003
-
Re: [Market-farming] Canning...,
Marlin Burkholder, 12/17/2003
- Re: [Market-farming] Canning..., Pat Meadows, 12/17/2003
-
Re: [Market-farming] Canning...,
Marlin Burkholder, 12/17/2003
- <Possible follow-up(s)>
- RE: [Market-farming] Canning..., Andrews, Shirley F., 12/12/2003
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