HOME CANNING

[m0tty]

Cheers Hamradioop, was late this morning and I think I had google eyes lol, and no probs. Stasher, give it a try m8, it's very satisfying when you have processed your first batch

All the best guys

Daz

[Decaff]

I have a question re canning meat, after being processed is it not literally cooked to the death and flavourless? Seems such a long time to be cooked and then you have to cook it again to eat it?

[Hamradioop]

by Decaff » Sat Aug 30, 2014 11:09 am

I have a question re canning meat, after being processed is it not literally cooked to the death and flavourless? Seems such a long time to be cooked and then you have to cook it again to eat it?

I would assume that it would be like any other tinned meat, I.e stewed stake, mince and onions etc.

[Decaff]

by Decaff » Sat Aug 30, 2014 11:09 am

I have a question re canning meat, after being processed is it not literally cooked to the death and flavourless? Seems such a long time to be cooked and then you have to cook it again to eat it?

I would assume that it would be like any other tinned meat, I.e stewed stake, mince and onions etc.

Yuck, that's why I hate tinned meat, its disgusting!!! Can cope with tinned ham or chicken in white sauce but that's about it!!

[m0tty]

I have a question re canning meat, after being processed is it not literally cooked to the death and flavourless? Seems such a long time to be cooked and then you have to cook it again to eat it?

Decaff, there's nothing to stop you marinating the meat prior to processing, we do it quite frequently. One of our favourites is to get the mid-wings of chicken and process them in a curry sauce. You can of course process with vegetables and herbs, which will flavour your meats, but don't use flour as a coating for the meat, it doesn't store well.

As for it being cooked to death, well unfortunately it's the only way to be safe, and besides, you're doing it this way for the purpose of storing long term remember. When you come to using a jar of meat, you are only heating it through like any other tinned product, but, most importantly, unlike commercially canned food, comes without any additives or E numbers

All the best

Daz

[Decaff]

I have a question re canning meat, after being processed is it not literally cooked to the death and flavourless? Seems such a long time to be cooked and then you have to cook it again to eat it?

Decaff, there's nothing to stop you marinating the meat prior to processing, we do it quite frequently. One of our favourites is to get the mid-wings of chicken and process them in a curry sauce. You can of course process with vegetables and herbs, which will flavour your meats, but don't use flour as a coating for the meat, it doesn't store well.

As for it being cooked to death, well unfortunately it's the only way to be safe, and besides, you're doing it this way for the purpose of storing long term remember. When you come to using a jar of meat, you are only heating it through like any other tinned product, but, most importantly, unlike commercially canned food, comes without any additives or E numbers

All the best

Daz

This is true, would the flavouring intensify during the processing? I assumed, maybe incorrectly, that it would be blasted into a flavorless mush? Also assuming that as its stored in glass jars you don't get that weird taste that goes with tinned meat?

Sorry for questions but trying to decide if I want a canner or not!

[m0tty]

I assumed, maybe incorrectly, that it would be blasted into a flavorless mush? Also assuming that as its stored in glass jars you don't get that weird taste that goes with tinned meat?

Hi Decaff,

sorry for late reply, the meat although is cooked at high pressure, keeps it's shape and integrity plus flavour does intensify because you have the natural flavours of the meat juices combining with any flavourings/marinades. No tin taste is imparted through storage either. Another plus is you can chop up lightly browned sausage or beefburger and can that as well. Go for it Decaff you won't regret it.

Another suggestion if I can make one, is, invest in a vacuum packer with an extension tube to take an adapter that fits the 2 piece lid jars so that they can be vacuumed. Also get a dehydrator, you will be able to make your own spices, herbs, vegetable powders, dried egg, potato starch etc. by drying them out, grinding them into powder and then tipped into the jars, vacuumed, they'll last ages till you need them, see demo here:- https://www.youtube.com/watch?v=upjNecY7AeQ

All the best

Daz

[Decaff]

Thanks Daz, I have a dehydrator on my present list, not sure I can get all three items as that's a lot of money not to mention space to find!

I use the oxy absorbers with my dried goods in jars so will keep to this system for now until I can find space/money for the other machines.

[Ragdolly]

Went a little crazy this weekend...

[m0tty]

Went a little crazy this weekend...

@ Ragdolly........ I think you did do you actually live in your jar house