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12-03-2013, 06:14 PM
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Join Date: May 2007
Posts: 437
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Bottling meat
Anyone do it? Been reading a bit on how to. Seems like you just add cubed meat into a bottle with a pinch of salt and pepper and maybe a clove of garlic. Then boil for 4hrs...it that it?
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12-03-2013, 06:31 PM
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Join Date: Aug 2007
Posts: 886
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Sterilize jars first.
Layer of Onions with some fatback then a layer of meat, continue these layers until you are filled to the neck. Make sure there are no voids and everything is packed tight as you can get it. I usually top off the top with water. I have used layers of vegetables-carrots turnip and potato in there as well with good success. Boil for 4 hrs.
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12-03-2013, 06:40 PM
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Join Date: Feb 2012
Location: N. E. of High River
Posts: 4,985
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I have a few relatives that do this. I thought jars with rubber seals and a pressure cooker are required to prevent bacteria from potentially spoiling the meat?
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12-03-2013, 06:50 PM
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Banned
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Join Date: May 2011
Location: down by the river
Posts: 11,428
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Yes.
I have done deer, moose and fish this fall.
You don't boil it at all.
You buy an All American cast aluminum pressure canner.
Then process for the appropriate time and pressure based on your elevation.
It is easy. We can do 14 quarts per run iirc.
Preserves very well and makes great use of less choice cuts. Everything comes out very tender. Great for quick dinners and moose/venison sandwiches.
There are many ways to season your red meat and prepare fish. We can some fish after a short brine and some smoked.
For red meat we add a pinch of salt and a bit of basic seasoning, the mix I can't recall offhand.
All American pressure canner will last a lifetime.
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12-03-2013, 06:50 PM
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Join Date: Jul 2010
Location: Whitecourt
Posts: 7,024
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Yes, get a pressure cooker please. Botulism isn't anything to mess with. Some people will say you don't need it, but you can get a pressure cooker at crappy tire for $30 that holds 5 1L bottles. Pretty cheap price to pay to not die.
As for the actual cooking, get some salt pork from your grocery store, if you don't know what it is, ask a newfie friend. Everything is better with salt pork lol
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12-03-2013, 06:52 PM
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Banned
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Join Date: May 2011
Location: down by the river
Posts: 11,428
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Why would anyone boil for 4hrs when you can pressure can a larger quantity is half the time.
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12-03-2013, 10:19 PM
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Join Date: May 2007
Posts: 437
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Thanks for the feed back, so when you guys use the pressure cooker do you place the jars with the lids on the bottles or do you do the pressure cooking with the lids off and put the lids on after the pressure has subsided?
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12-03-2013, 10:42 PM
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Join Date: Jul 2010
Location: Whitecourt
Posts: 7,024
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Put the lids on finger tight, not hand tight, finger tight. Place in pressure cooker for x amount of time. When you take them out the cooker the lids constrict and seal. You'll hear the lids "pop". You know that sound when you open a jar of pickles, the pop, you'll hear that ad the jars seal. Any ones that don't pop, just open up and eat right away.
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12-03-2013, 10:43 PM
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Join Date: Jul 2010
Location: Whitecourt
Posts: 7,024
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Wasn't clear, place lid on bottle, them screw the cap on finger tight
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12-03-2013, 10:44 PM
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Join Date: May 2007
Location: Calgary
Posts: 333
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Lids on
You leave the lids on and do not tighten the rings to tight. Leave an inch of headspace in the jar. When the water heats up outside the jar it pushes the air in the headspace out. When the jars come out they cool which creates a vacuum and seals the jars. If the rings are too tight it won't let the air inside escape and they won't seal properly
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12-03-2013, 10:46 PM
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Join Date: Jul 2010
Location: Whitecourt
Posts: 7,024
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Quote:
Originally Posted by Buckwheat
You leave the lids on and do not tighten the rings to tight. Leave an inch of headspace in the jar. When the water heats up outside the jar it pushes the air in the headspace out. When the jars come out they cool which creates a vacuum and seals the jars. If the rings are too tight it won't let the air inside escape and they won't seal properly
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That's what I was tryin to say lol
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12-03-2013, 10:51 PM
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Join Date: Aug 2008
Posts: 827
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I have bought three dozens of this jars and make different meats and Polish sausage recipes, 4 to 5 lbs batches. http://www.canadiantire.ca/en/pdp/de...l#.Up67o5Gznfg This year my mom has brought me from Poland 2 cooking appliances that I could not find English name for. The closest translation would be "ham press cooker". SS cylinder with two lids and a spring between them. Meat is cooked (just like in jars) and cooled being pressed. It is popular in central Europe. Picture shows better cuts from a pork shoulder, spiced and cooked.
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12-03-2013, 10:58 PM
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Join Date: Dec 2012
Location: Secret Creek. BC
Posts: 981
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Pressure cooker
Another thing you will want to keep in mind when using a pressure cooker is that when your done let it cool down on its own because if you let the pressure off trying to hurry things along you will suck all the liquid out of your jars. That's experience talking.
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Last edited by Chewbacca; 12-03-2013 at 11:00 PM.
Reason: Spelling
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12-03-2013, 11:49 PM
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Join Date: Oct 2007
Location: To Be Determined.
Posts: 2,190
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Quote:
Originally Posted by leeaspell
Put the lids on finger tight, not hand tight, finger tight. Place in pressure cooker for x amount of time. When you take them out the cooker the lids constrict and seal. You'll hear the lids "pop". You know that sound when you open a jar of pickles, the pop, you'll hear that ad the jars seal. Any ones that don't pop, just open up and eat right away.
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When it pops, loosen off the ring some. It's not needed any more, and can be a bugger to get loose later.
At our elevations you definitely want to pressure can.
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12-03-2013, 11:52 PM
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Banned
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Join Date: May 2011
Location: down by the river
Posts: 11,428
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Quote:
Originally Posted by Iskra
I have bought three dozens of this jars and make different meats and Polish sausage recipes, 4 to 5 lbs batches. http://www.canadiantire.ca/en/pdp/de...l#.Up67o5Gznfg This year my mom has brought me from Poland 2 cooking appliances that I could not find English name for. The closest translation would be "ham press cooker". SS cylinder with two lids and a spring between them. Meat is cooked (just like in jars) and cooled being pressed. It is popular in central Europe. Picture shows better cuts from a pork shoulder, spiced and cooked.
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looks like a great way to make some deli meats.
How do you preserve the meat?
Do you use a pressure cooker/canner?
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12-04-2013, 01:22 AM
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Join Date: Aug 2008
Posts: 827
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Quote:
Originally Posted by BeeGuy
looks like a great way to make some deli meats.
How do you preserve the meat?
Do you use a pressure cooker/canner?
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After I have started doing meat in jars and ham press we do not buy any sausages or deli meat ( we still do our own smoked sausages in bigger batches). Whatever we find in our freezer from previous purchases goes for dog treats. As somebody mentioned in pressure cooker you have to leave it to cool in it. If you cook it in water or oven, tighten up jars after cooking and you have canned meat. Meat from the ham press we just vacuum pack and freeze. Doing 4 to 5 lbs of different products at a time, with 30 jars it gives us a choice of a taste.
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12-04-2013, 07:24 AM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,342
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Quote:
Originally Posted by Chewbacca
Another thing you will want to keep in mind when using a pressure cooker is that when your done let it cool down on its own because if you let the pressure off trying to hurry things along you will suck all the liquid out of your jars. That's experience talking.
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Very good advice here, I found this out the hard way!
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Si vis pacem, para bellum
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12-04-2013, 07:54 AM
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Join Date: May 2010
Location: Central Alberta
Posts: 666
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One word.....Botulism.
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12-04-2013, 07:58 AM
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Join Date: Oct 2010
Posts: 747
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Quote:
Originally Posted by full_throttle
One word.....Botulism.
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Two words.....pressure canner.
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12-04-2013, 08:40 AM
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Join Date: May 2010
Location: Central Alberta
Posts: 666
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I have a personal friend who just about died from canning elk meat, he did get Botulism and because its so rare, the doctors did not know what he had nor did they think to test for it. He can finally taste food again and after 9 months has got rid of his cane. Be careful guys.
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12-04-2013, 08:48 AM
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Join Date: Dec 2008
Location: Sherwood Forest
Posts: 5,176
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A friend of mine tells me that he soaks red meat in a salt brine to draw out the blood, then does the canning.
I tried the product this fall.
I would never have known it was mule deer.
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Either get busy living, or get busy dying!
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12-04-2013, 09:37 AM
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Join Date: May 2007
Location: Stony Plain
Posts: 6,433
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Quote:
Originally Posted by Dacotensis
A friend of mine tells me that he soaks red meat in a salt brine to draw out the blood, then does the canning.
I tried the product this fall.
I would never have known it was mule deer.
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That's probably a good idea my Grandma has been making canned moose meat long before I was around, anytime me or my uncle get an Elk or Moose she just wants meat to can as that's all she wants....I usually get a few cans of the finished product
There is usually a little cooked coagulation in the can ....never a big deal to me but if soaked in a salt bring to draw out the blood I would assume this would be minimized.
Canned moose meat ends up being a quick stew 90% of the time for me. Carrots, peas, potatoes boiled and drained add canned moose and the juice from the jar add a bit of flour and extra seasoning cook for 5 min done...stew in 20 min!!!
Dang I just realized I only have one can left and my grandma is down in Arizona for the winter ....Crap.....where did you guys buy them pressure cookers?
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12-04-2013, 09:57 AM
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Join Date: Jul 2012
Location: Lloydminster Alberta
Posts: 1,297
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Peavey Mart has pressure cookers and accessories too, i haven't tried meat yet just my veggies from the garden, i think some pickled fish might be in order this winter.
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12-04-2013, 10:09 AM
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Banned
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Join Date: Jan 2010
Location: Kimberley B.C.
Posts: 5,234
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I use a pressure canner and instead of water I use beef stock,throw in some sliced onions and man is it ever good.I lots of times just eat it right out of the jar.Tenderizes the toughest cuts of meat nicely too.
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12-04-2013, 10:17 AM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,342
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Does anybody know where to buy a ham press?
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Si vis pacem, para bellum
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12-04-2013, 10:59 AM
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Join Date: May 2007
Location: Stony Plain
Posts: 6,433
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Ok looking into this a bit more what's the difference between a pressure cooker and pressure canner?
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12-04-2013, 11:14 AM
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Join Date: Jul 2012
Location: Lloydminster Alberta
Posts: 1,297
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they are virtually the same, its just that some pressure cookers may not be able to reach the desired temp/pressure for canning different types of food that's all. some pressure cookers don't have a guage on them for pressure, they just have a pop valve to regulate the pressure to 15 psi rather than a canner where you can get higher pressures.
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12-04-2013, 07:33 PM
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Join Date: Feb 2010
Posts: 1,391
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Canning meat
Been doing it with wife and earlier with parents for 60 years. Pressure canner will have recipes and instructions with it when you buy it. Don`t go with cheap model. I come home late, hungry, I open a pint and grab a fork and I`m good.
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12-04-2013, 08:28 PM
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Join Date: Aug 2008
Posts: 827
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Quote:
Originally Posted by bat119
Does anybody know where to buy a ham press?
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When I was searching for it, I could not find it anywhere except Poland. Search would bring recipes from Poland , Germany and other countries . I know, they are being made in those countries. Will try to get you few links. There is another variety of a ham press that I am going to get from there. If you want to see it, type " szynkowar" in your search engine or see it on youtube. Botulism, one can get from home made and some commercial sausages that are under cooked. Always make sure your product reaches safe temperature. Brining meat and using cure helps to.
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Last edited by Iskra; 12-04-2013 at 08:35 PM.
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12-05-2013, 06:57 AM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,342
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Si vis pacem, para bellum
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