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Heimdhal | 11-02-2009 12:08 AM
best methods to can meat? Im trying to think of ideas for canning meat. Ive dont he basic chicken breast and things like that, but Im trying to think of alternatives to avoid food fatigue in case of prolonged prep usage, or just to shake things up. Are things like ground beef good to can, or does it come out dry or not keep well? Im thinking of doing some so I can just open a can and add it to a dish like pasta sauce, or, lord help me, hamburger helper. Any other alternatives are welcome as well.

mick silver | 11-02-2009 12:11 AM
Re: best methods to can meat? any books on canning meats if so post the links please

Heimdhal | 11-02-2009 12:20 AM
Re: best methods to can meat? Quote:
Originally Posted by mick silver (Post 2002827) any books on canning meats if so post the links please
I've got some books, and they all have tips, i just wonder on the practicality of some of it, or if i should just stick to the basic chicken.

Gaillo | 11-02-2009 12:22 AM
Re: best methods to can meat? Pigs. Chickens. Goats. Self-contained meat storage units - and always fresh! :biggrin:

Heimdhal | 11-02-2009 12:23 AM
Re: best methods to can meat? Quote:
Originally Posted by Gaillo (Post 2002843) Pigs. Chickens. Goats. Self-contained meat storage units - and always fresh! :biggrin:
Yeah, not so easy in a town house :P Neighbors dogs....now theres an option....damn little yippers :realmad:

Unclad Lad | 11-02-2009 12:55 AM
Re: best methods to can meat? Since there are many recipes for spaghetti sauces it probably makes sense to try a few of those. Pieces of beef (venison/goat, etc) can be pressure canned too.

Heimdhal | 11-02-2009 12:57 AM
Re: best methods to can meat? Quote:
Originally Posted by Unclad Lad (Post 2002879) Since there are many recipes for spaghetti sauces it probably makes sense to try a few of those. Pieces of beef (venison/goat, etc) can be pressure canned too.
Yeah, I've done the sauces and stuff. Im just looking at alternatives like pressure canning straight ground beef and the like, but I dont know if itll be all dried out and/or usless. Seafood is another thing I was thinking of canning so i have fish other than tuna, which i love, but it does get old.

ShirleyUGeste | 11-02-2009 01:02 AM
Re: best methods to can meat? A year or two ago one of the guys here at GIM posted a thread regarding canning meat. Seems to me that he and his wife had just canned a bunch of beef stew and hamburger. I'm not sure, but I think it may have been TN...Andy. You might try sending him a pm about this thread and asking him to post for all of us. Sorry I can't be of more help. :signs14:

Heimdhal | 11-02-2009 01:05 AM
Re: best methods to can meat? Quote:
Originally Posted by ShirleyUGeste (Post 2002892) A year or two ago one of the guys here at GIM posted a thread regarding canning meat. Seems to me that he and his wife had just canned a bunch of beef stew and hamburger. I'm not sure, but I think it may have been TN...Andy. You might try sending him a pm about this thread and asking him to post for all of us. Sorry I can't be of more help. :signs14:
I think it may have been Tn Andy...hes the likley culprit anyhow. Hopefully hell pop in tomorrow ;)

Tn...Andy | 11-02-2009 06:03 AM
Re: best methods to can meat? Wireless link down this weekend....may have to go up on the mountain and work on the radios......dial up sucks. Anyhow, yes....we can meats in various combos like spaghetti sauce with meat.....make your pasta and a salad and you have a 10 minute meal. Also beef stew, and chili. Never canned hamburger alone, always already combined with something, but no reason you couldn't. I would cook the hamburger, then pour crumbled burger ( it's gonna fall apart anyway I think....doubt you could can patties based on my experience trying to can pork sausage patties...it falls apart ) with the grease and enough hot water to top off the jar, then process. 60 minute on pints, 90 on quarts 10-15lbs depending on altitude. When it cools, it will look like something you wouldn't want to eat, because the grease will solidify and make a crappy looking mix, ( again, based on pork sausage experience ) but dump it out of the jar, re-heat, drain off the water/grease, and you have meat for whatever. We have canned "chunks" of beef....like a roast cut up, raw packed with water, salt/pepper, and then used it for stuff...but mainly I just go ahead and make the "whatever" and can that. Same with chicken.....never canned JUST chicken....make soup/stew, and can that.... Tell ya a good one IF you like pinto beans.....clean/pre-soak the beans, then dump in jars and process 30 minutes. Open, re-heat along with a pan of cornbread....mmmmmm......

budfox | 11-02-2009 09:24 AM
Re: best methods to can meat? Best way I've found is to go to the store and buy meat in a can...

RwSilver | 11-02-2009 11:54 AM
Re: best methods to can meat? I haven't tried it yet, but FWIW, here's what I've found online: http://www.uga.edu/nchfp/how/can_05/ground_chopped.html and the USDA complete guide to canning at: http://www.uga.edu/nchfp/publication...ions_usda.html Basically is says to add boiling broth or water, with 1" headspace, and can at 11lbs, 75min for pints and 90 for quarts. I still need to try it to see how it actually turns out, though.

thorgrim | 11-02-2009 05:43 PM
Re: best methods to can meat? Found a couple other threads on the topic. http://goldismoney.info/forums/showt...hlight=canning http://goldismoney.info/forums/showt...hlight=canning

supn9 | 11-02-2009 05:58 PM
Re: best methods to can meat? You need to dehydrate it. Either make your self beef jerky, with spices as you prefer. Or just dry the meat and store it. This is the best method. Canning the meat requires a lot of preserves. Theres a lot of methods to curing the meat. But simple one is, to marinate it for a day. And dry it for about a day or two. Depends on the humidity in the air and temperature. Marinates should include, salt, pepper, soy sauce and honey. The honey is mainly to preserve the texture. Also Worcestershire sauce is a good sub for soy sauce. Anyway, hope that helped some.

Heimdhal | 11-02-2009 11:03 PM
Re: best methods to can meat? Quote:
Originally Posted by supn9 (Post 2003964) You need to dehydrate it. Either make your self beef jerky, with spices as you prefer. Or just dry the meat and store it. This is the best method. Canning the meat requires a lot of preserves. Theres a lot of methods to curing the meat. But simple one is, to marinate it for a day. And dry it for about a day or two. Depends on the humidity in the air and temperature. Marinates should include, salt, pepper, soy sauce and honey. The honey is mainly to preserve the texture. Also Worcestershire sauce is a good sub for soy sauce. Anyway, hope that helped some.
We make jerky often here. Problem is it doesnt last very long, usualy it gets all ate up in a couple days. I have qualms about storing it long term, I guess just because I havent done it. Do you just put it in a mason jar with some oxygen absorbers like we do with dehydrated veggies? BTW, OT, our basic marinade for jerky is a mixture of: L&P (worshtishire sauce) Grey Pupon mustard Honey Garlic and Onion powder Crushed Red pepper flakes Salt And some times I'll add a touch of apple cider vinegar if I leave out the mustard. I dont have exact measurments cause I just eyeball it and do it to taste.

Infidel | 11-03-2009 03:40 AM
Re: best methods to can meat? Do not can. make Pemmican no refrigeration and it will keep for years or decades http://goldismoney.info/forums/showthread.php?p=2004616

supn9 | 11-03-2009 11:05 AM
Re: best methods to can meat? Quote:
Originally Posted by Heimdhal (Post 2004337) We make jerky often here. Problem is it doesnt last very long, usualy it gets all ate up in a couple days. I have qualms about storing it long term, I guess just because I havent done it. Do you just put it in a mason jar with some oxygen absorbers like we do with dehydrated veggies?
I paper bag each batch and put an Oxygen absorbers per two handfuls or so that i recycle from other food that we usually buy. It really should not give you any problems in long term. If the moisture is controlled you should be alright. I put the small batches into a large paper bag with another absorbers. I made a marinate once, it was tasty, but it was meant to be eaten right away it seems. Cause i stored it for a few days and it got moldy lol..but i cleaned off the mold and cooked it on the pan. So i resorted to simple marinates. I like your recipe... Just see if the jerky is sticky or not. Then you really shouldn't worry about it. I generally, in terms of storage, just go for dry and flexible meat. Not too much flavor. Well maybe some, because of the honey and soy sauce. But thats it really. I can always add more flavor if i want, when maybe re-hydrating it and cooking it with some spices. Also, i rotate and date them as i add them into storage. Im having difficulties making dry fruit and veggies. I bought some, but want to try and make it on my own one day.

Heimdhal | 11-03-2009 11:10 AM
Re: best methods to can meat? Quote:
Originally Posted by supn9 (Post 2005109) I paper bag each batch and put an Oxygen absorbers per two handfuls or so that i recycle from other food that we usually buy. It really should not give you any problems in long term. If the moisture is controlled you should be alright. I put the small batches into a large paper bag with another absorbers. I made a marinate once, it was tasty, but it was meant to be eaten right away it seems. Cause i stored it for a few days and it got moldy lol..but i cleaned off the mold and cooked it on the pan. So i resorted to simple marinates. I like your recipe... Just see if the jerky is sticky or not. Then you really shouldn't worry about it. I generally, in terms of storage, just go for dry and flexible meat. Not too much flavor. Well maybe some, because of the honey and soy sauce. But thats it really. I can always add more flavor if i want, when maybe re-hydrating it and cooking it with some spices. Also, i rotate and date them as i add them into storage. Im having difficulties making dry fruit and veggies. I bought some, but want to try and make it on my own one day.
Thanks for the tips. Ive run into the moldy marindaes as well and have cut back and increase salt and acid slightly more. My last batch got a ltitle over dry so it wasnt a pleasent to eat (beef knives I called em) and it sat for weeks with no mold. We've done the fruit and veg before for snacks some time ago. THe trick with them is you want to get as thin a slice as possible or it takes forever and a day to dehydrate, since they are something lik 80% water on average. We've done strawberry, apples, bannanas with good success. I've dont mixed, small diced veggies for storage with success as well following Tech Guys advice here.

gunDriller | 11-03-2009 02:47 PM
Re: best methods to can meat? Quote:
Originally Posted by Heimdhal (Post 2002844) Yeah, not so easy in a town house :P Neighbors dogs....now theres an option....damn little yippers :realmad:
cats and rats, cats and rats. rats are a lot of trouble to skin. cats are too cute to skin. BiG Mac in a can - doesn't that sound good !

supn9 | 11-03-2009 11:55 PM
Re: best methods to can meat? Quote:
Originally Posted by Heimdhal (Post 2005118) Thanks for the tips. Ive run into the moldy marindaes as well and have cut back and increase salt and acid slightly more. My last batch got a ltitle over dry so it wasnt a pleasent to eat (beef knives I called em) and it sat for weeks with no mold. We've done the fruit and veg before for snacks some time ago. THe trick with them is you want to get as thin a slice as possible or it takes forever and a day to dehydrate, since they are something lik 80% water on average. We've done strawberry, apples, bannanas with good success. I've dont mixed, small diced veggies for storage with success as well following Tech Guys advice here.
Im familiar with those beef knifes. But they are good to chill some hunger. Just chew on it for a while and its alright! :4_8_4v:

scyth | 11-04-2009 12:04 AM
Re: best methods to can meat? All - This is a thing I haven't yet found time to do, but I've a friend who is pretty damn good at it. Salami in its hundred different forms Of airdried sausages. They are very tasty, Need no special storage. It is on my short list. scyth

Zilver | 11-04-2009 12:22 AM
Re: best methods to can meat? http://goldismoney.info/forums/attac...5&d=1257170834 Whats the shelf life of these? 2 years? 5 years? ......they look great! I love beans:bear_rolleyes: http://blogs.reuters.com/wp-content/.../beans3001.jpg

supn9 | 11-07-2009 10:21 PM
Re: best methods to can meat? Heimdhal, Just took out a few Sept 05 and 19, 2009 batches..Seem okay. Its fully dry, gets nice and chewy and still has help the flavors

Heimdhal | 11-07-2009 10:41 PM
Re: best methods to can meat? Quote:
Originally Posted by supn9 (Post 2013511) Heimdhal, Just took out a few Sept 05 and 19, 2009 batches..Seem okay. Its fully dry, gets nice and chewy and still has help the flavors
Good to hear! I live in south florida, so even in the house the humidity is pretty darn higher than most places. A couple months ago, I put a batch with an oxy absorber into a mason jar just simply cause I had one laying around and it was nice and portable. They did pretty good in there, but we ate it all in a few weeks anyways. Guess I'll have to force myself into longer term storgae on a batch. What kind of marinade/flavorings do you use? Have you ever tried to reconsitute the meat into a SHTF type of meal?

supn9 | 11-07-2009 11:05 PM
Re: best methods to can meat? sea Salt, ground black pepper, soy sauce, and honey. Mix these up just enough to break up the honey. If you notice the honey is not breaking up..stir it more or put a little more soy sauce as you keep breaking it up. And just have enough to coat the meat. And about 3lbs of beef. marinade for a day. Be generous with the honey. Cause i find this is what gives it the texture to preserve it well. The ground pepper will give it some flavor and will coat the strips or chunks evenly.. I havent made any portions type things. And i know what you mean...its so easy to just eat them up. One bite..two..three and its all gone. I bought a pack of fruit flavored beef jerky. I opened it up just to try.. Next thing i know 8oz is gone...See if you can make more, and have enough to store and eat..Just casually.. I got about 50oz of dried meat now. But i think more will not hurt.

Heimdhal | 11-07-2009 11:12 PM
Re: best methods to can meat? Quote:
Originally Posted by supn9 (Post 2013556) sea Salt, ground black pepper, soy sauce, and honey. Mix these up just enough to break up the honey. If you notice the honey is not breaking up..stir it more or put a little more soy sauce as you keep breaking it up. And just have enough to coat the meat. And about 3lbs of beef. marinade for a day. Be generous with the honey. Cause i find this is what gives it the texture to preserve it well. The ground pepper will give it some flavor and will coat the strips or chunks evenly.. I havent made any portions type things. And i know what you mean...its so easy to just eat them up. One bite..two..three and its all gone. I bought a pack of fruit flavored beef jerky. I opened it up just to try.. Next thing i know 8oz is gone... I got about 50oz of dried meat now. But i think more will not hurt.
I usualy dont even get any before my wife has half of it gone! takes a bag to work, and then another the next day, and the next day and then bam, no more jerky! Ive made marinades just like that, love em. I tend to use more Worshteshire (sp) than soy though, but the sea salt and honey usualy makes it in every marinade. Im a BIIIG honey guy, keep at least 5 different flavors on me at all times. Best I've found for meat has been Killer Bee honey, which is a real, dark, VERY STRONG flavored wild honey and of course our Floridas own Orange Blossom honey we get from a little place in the middle of nowhere every year. Cost about 16 bucks a gallon, so its hard to beat that price!

supn9 | 11-07-2009 11:17 PM
Re: best methods to can meat? Cool.. Ill be sure to try it. Price sounds good. Stock up on it :)

supn9 | 11-07-2009 11:35 PM
Re: best methods to can meat? I forgot to mention...The soy sauce is mainly to break the honey up...and i use it cause its cheap and bigger size to purchase that WS Sauce. So i guess this is just a survival type batch..

Heimdhal | 11-07-2009 11:48 PM
Re: best methods to can meat? Quote:
Originally Posted by supn9 (Post 2013611) I forgot to mention...The soy sauce is mainly to break the honey up...and i use it cause its cheap and bigger size to purchase that WS Sauce. So i guess this is just a survival type batch..
Yeah, it defently is MUCH cheaper than the L&P sauce. Which actualy isnt that hard to make, its just easier to buy it ;). I try to keep the HFCS laden stuff out of my food in general but I figure if SHTF, I'd be happy just to have the food. Gotta go to costco and get some more london broil this week :emotions16:

Stealinator | 11-08-2009 09:38 PM
Re: best methods to can meat? This guy is a real red neck , does a few silly vids and I am sure he will be a survivor. Check out some of his vids, is a wide spectrum of how to do's on your own. Actually was his second subscriber. ( always rember to NEVER kill the messanger before you hear the message.) You Tube
You Tube

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