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

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  • From: "Marlin Burkholder" <glenecofarm AT planetcomm.net>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Canning...
  • Date: Wed, 17 Dec 2003 06:06:56 -0500


----- Original Message -----
From: "Pat Meadows" <pat AT meadows.pair.com>
To: "Market Farming" <market-farming AT lists.ibiblio.org>
Sent: Friday, December 12, 2003 10:16 AM
Subject: Re: [Market-farming] Canning...

Pat,
I can meat without a pressure cooker. It simply takes more time on the
stove burner. Mennonite Country-Style Recipes (book) by Esther Shank
includes a lot of canning and freezing instructions. Her chart says that
the boiling water bath method for meats (except for fish) requires 3 1/2
hours.
I have found that my sealing success for fatty meats, like sausage, is
better if I delay putting the lids on the jars until after the fat has
started to melt in the jars. I can skim off the fat down to the neck of the
jars, wipe the rims, and then put the sealing lids and rings on. The meat
is preserved better if the jar is not too full. A neighbor of mine puts
little balls of ground meat in a jar (no water added); so when she is
finished the jar is only 2/3 full.
Christine Burkholder





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