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market-farming - RE: [Market-farming] Canning...

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  • From: "Andrews, Shirley F." <SAndrews AT AcademicBookServices.com>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: RE: [Market-farming] Canning...
  • Date: Fri, 12 Dec 2003 09:23:31 -0500

I would not suggest a water bath for meat. When I use to can a lot
there was a canning facility at the local high school. You could take
your products there, clean, cook, prepare and pack into metal cans and
they would process for you. I made chili with meat for years but either
used their facility or pressure canner and if I remember right the
pressure cooking time was significant maybe 30 minutes are more. Too
much chance of bacteria growth in water bath - don't take the risk.

-----Original Message-----
From: market-farming-bounces AT lists.ibiblio.org
[mailto:market-farming-bounces AT lists.ibiblio.org] On Behalf Of Courtney
McLeod
Sent: Friday, December 12, 2003 9:20 AM
To: Market Farming
Subject: [Market-farming] Canning...

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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