Originally Posted by Sailor g
Isn't there some special time requirements for meat. I remember something about it being more difficult than acid foods like tomatoes, etc. How long do you keep them in the pressure cooker? Is there anything to look for? Problems to be careful to avoid ? You can tell I haven't canned in decades and a bit nervous!! I'm happy to have it in my quiver-I just don't want an arrow in my foot
Hello Chef! This really isn't too hard, but there are a couple things to insure success that I have learned over the past few years.
(with apologies, 'cause this will be long!)
#1) I have one pot filled with simmering water
where I preheat the glass jars and lids.
#2) I have the guts (meats) hot too
Before starting to process the jars I put in empty jars and have the water
level just below the rims of the jars. Remove jars. Now I know the water level to start with -- and yes, I have the water simmering BEFORE filling my jars and placing them in the pressure cooker.
I pre cook all the meats...
Sausage: I take Italian sausage and boil it (poking the skin to get out the grease) and my quantities are 3 lbs sausage to 1 pound lean ground beef. The sausage is sliced into chips (round, about 1/4" thick) and I fill the jars with a combination of sausage and ground beef so just a bit of the juice is required to fill the jar. And only a few of the jars do I add my sauce -- preferring to buy pizza sauce (no sugar/cheap!! -- check Walmart for $1.14 one pint glass jars over by the pihzza fixings)
For pork, I start with the boneless pork roasts (the cheap
one) and pre-cook until it's no longer squishy but not done done. I use the pressure cooker, adding 1/2 cup water and process about 45 minutes (just to cook the pork -- this is before canning!)
Okay, THEN I slice into chunks about 5/8" inch thick -- these will be suitable for thinks like pork salad, pork steaks and fahitas -- it won't be shredded. Shoot for no longer soft as the pork will have shrunk and fill the jar with meat adding only enough broth to cover the meat. I manage to pack so full that seldom add more than 1 or 2 tablespoons.
Lasagne is made the "usual" way, sort of! First soak your lasagne noodles overnight (don't bother cooking
, we just want to rehydrate 'em) -- in the morning add a tablespoon of your sauce to the bottom of a wide mouth 1/2 pint jar and then cheese, noodle, cheese, meat, onions, sauce, noodle, etc... just stack your layers in and when you're near the top of the jar add a bit of sauce around the edges to fill it. I use the low-fat mozzerella cheese and it's a-okay. By adding a lot of cheese on top of the sauce at the bottom when I get my lasagne hot, I can invert and the layers do hold together. It's like a breath of home especially when combined with some bread!
That's enough from me.
Oh, last but not least: I'm using 1/2 pint and 1/2 cup (jelly jars) as I prefer a single
serving at a time. After filling the hot jars with hot food, put on lid, closing (but not tightly) add to pressure cooker. Close lid. When it comes up to puressure turn on the timer (60 minutes) and process.
At the end of 60 minutes using the tongs they sell for the purpose, I remove jars to a wire oven
rack. You will see bubbles along the edges of your jars. A few minutes later (within ten) you'll hear a pop as the lids seal. Wait until they are cool and voila: You're done.