Skip to Content.
Sympa Menu

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

market-farming AT lists.ibiblio.org

Subject: Market Farming

List archive

Chronological Thread  
  • From: Pat Meadows <pat AT meadows.pair.com>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Canning...
  • Date: Fri, 12 Dec 2003 10:16:22 -0500

On Fri, 12 Dec 2003 09:20:18 -0500, you wrote:

>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.
>

No, it is not OK and you would risk botulism which is often
fatal.

You *must* use a pressure canner for meat - as well as for
low-acid vegetables (all but tomatoes) - in order to be
safe.

Please don't take my word for it. It's too important a
topic for you to take the word of strangers on mailing
lists.

Please read at least a few of the publications at the
website of the National Center for Home Food Preservation.
This is a joint venture set up by the USDA and the
University of Georgia, and they are *the experts* in this
field.

http://www.uga.edu/nchfp/

One of the publications on their site is the USDA's
'Complete Guide to Home Canning':

http://www.uga.edu/nchfp/publications/publications_usda.html

Please read this before you can anything.

Pat




Archive powered by MHonArc 2.6.24.

Top of Page