Post by archerychic on May 24, 2013 12:18:42 GMT -5
Hubby and the boys got me a 16qt pressure canner for my birthday so I thought I would post the process of my first use. Works for any kind of meat... beef, pork, venison, etc. Not sure how it would work on fish though...
Wash and dry your jars and lids then put them in a warm oven. Fill the canner with 3" of water and add the rack. Bring up to 180°.
Pack the jars with the meat leaving 1" of head room, and add 1/2tsp salt. (I only add salt during the canning process then season to taste when it's bring prepared to eat. If the jars are stored in a cool dry place they will keep a very long time. The book says one year but I think my mil has some that is older than that and it is fine. Just make sure the seal is good before you open ther jar and if it has an off odor, don't use it. Make sure you always bring it up to at least 180° when you heart it to serve it too.)
Add the lids and rings but do not tighten past finger tight out the pressure will build up in the canner but not the jars, and they will break.
Close the lid, lock it down, but DO NOT ADD THE WEIGHT YET. Over medium high heat, heart until there us a steady stream of steam coming from the stem and the popup valve stays up.
Once you have a steady steam of steam coming from the stem, add your weight, set up for 10lbs. My weight can be adjusted to 5, 10 or 15 lbs of pressure. Some folks have a round disk with holes on the outside that are labeled for the different pressures... just rotate the disk and set it over the stem to the correct pressure setting.
Continue to heat until the weight starts to rock, then set a timer for 90 minutes. Adjust the heat so that the weight continues to rock gently.
Once the 90 minutes have passed, remove the canner from the heart and let cool on its own. DO NOT OPEN OR REMOVE THE WEIGHT WHATEVER YOU DO! Once the popup valve goes down wait another 10 minutes before you remove the weight. Then wait another 10 minutes before you remove the lid. Be sure to tilt the lid away from you so you do not get steam burns.
Remove the jars from the canner and check to be sure you have a good seal, if the center of the lid is not pulled down, you don't have a good seal. Let cool 12 hours before storing.
Canned meat can be used for a quick dinner by adding a thickener to make gravy with the liquid in the jar, or add bbq sauce to make sandwiches.
Wash and dry your jars and lids then put them in a warm oven. Fill the canner with 3" of water and add the rack. Bring up to 180°.
Pack the jars with the meat leaving 1" of head room, and add 1/2tsp salt. (I only add salt during the canning process then season to taste when it's bring prepared to eat. If the jars are stored in a cool dry place they will keep a very long time. The book says one year but I think my mil has some that is older than that and it is fine. Just make sure the seal is good before you open ther jar and if it has an off odor, don't use it. Make sure you always bring it up to at least 180° when you heart it to serve it too.)
Add the lids and rings but do not tighten past finger tight out the pressure will build up in the canner but not the jars, and they will break.
Close the lid, lock it down, but DO NOT ADD THE WEIGHT YET. Over medium high heat, heart until there us a steady stream of steam coming from the stem and the popup valve stays up.
Once you have a steady steam of steam coming from the stem, add your weight, set up for 10lbs. My weight can be adjusted to 5, 10 or 15 lbs of pressure. Some folks have a round disk with holes on the outside that are labeled for the different pressures... just rotate the disk and set it over the stem to the correct pressure setting.
Continue to heat until the weight starts to rock, then set a timer for 90 minutes. Adjust the heat so that the weight continues to rock gently.
Once the 90 minutes have passed, remove the canner from the heart and let cool on its own. DO NOT OPEN OR REMOVE THE WEIGHT WHATEVER YOU DO! Once the popup valve goes down wait another 10 minutes before you remove the weight. Then wait another 10 minutes before you remove the lid. Be sure to tilt the lid away from you so you do not get steam burns.
Remove the jars from the canner and check to be sure you have a good seal, if the center of the lid is not pulled down, you don't have a good seal. Let cool 12 hours before storing.
Canned meat can be used for a quick dinner by adding a thickener to make gravy with the liquid in the jar, or add bbq sauce to make sandwiches.