Search results
Results From The WOW.Com Content Network
I added just enough water to cover the crab, added 1t of Lemon Juice, a pinch of salt, 1/2t Vinegar, then worked the bubbles out, and added just enough water for about 1" from the top (this was for 12oz jars, so you can modify slightly for other sizes). I processed 1/2 pints in the pressure cooker for 70 minutes, 12oz jars for 75 minutes, and ...
mpillow. 8045 posts · Joined 2003. #26 · Sep 30, 2011. raw pack = no broth....just raw meat and salt (perhaps a clove of garlic) if you cook a whole bird...remove the meat and jar it and make broth from bones, avoid to much fat in broth...cover cooked meat with broth and can at 10# for 90min (Q's) and 75 min for P's.
C. Canning Girl. 410 posts · Joined 2010. #5 · Sep 1, 2011. If a jar of anything goes bad, it is fairly obvious: fuzzy mold, horrible smell, etc. The exception is botulism, which is odorless and can live in a sealed jar. If you have properly pressure canned your food, botulism shouldn't be a concern.
Seared the meat first the used broth from the bones to top up the jars. Usually the broth made from the roasted bones and any meat left on the bones get canned. But still have enough broth left over from last year. So did something a bit different. Used the broth to make split pea soup. Even cleaned out the freezer by using ham cured / smoked ...
177 posts · Joined 2012. #8 · Nov 15, 2013. Yeah, don't heat up too fast or cool down too quickly, you'll lose liquid. I don't raw pack usually, I brown the meat, load into heated jars, and put hot broth over the meat. I've got the water in my canner already heating, and add the jars.
Raymond James. 802 posts · Joined 2013. #5 · Jul 17, 2013. I would feed the shrimp and lobster shells to chickens if you have them. Pigs will eat just about anything but you should try and balance it out I would not feed them that for days. Health Care is vital to all of us some of the time but Public Health is vital to all of us all of the ...
10351 posts · Joined 2010. #10 · May 3, 2014. We do both, very different uses. Frozen meat is like fresh, canned is for casseroles, chili and such. Frozen can be used either way. We don't keep a lot of meat longer than 6 months, either way as we feel it loses flavor. We like fresh so we raise small animals.
Now if you want to store some canned goods in very cold weather, dig a hole that is deeper than the frost line. Pot the canned goods in the hole, inside a 5 gallon bucket or a bag. Cover the buried food with a lot of soil, dig them up in the spring. They will be fine, if you guessed the depth of the freezing correctly.
Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned. Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first. You can contact the University of Georgia if you want.
Danaus29. 40398 posts · Joined 2005. #13 · Oct 1, 2011. Makes a good beef noodle dish! Just dump the jar an a saucepan, add some water and a couple bouillon cubes and bring to a boil. Add noodles and cook until noodles are done. Either remove and dispose of the fat when you open the jar or put it in with the meat when cooking.