This is a post I should have written a few weeks ago, but I didn't get round to it.
I recently came into some very cheap beef (but still from a trustworthy source).
I had to process it fairly quick though as I had a fair amount to get through.
I decide to eat some, freeze most of it and can some.
I called Kirsty and she came round to help with the canning (and took some for some eating as well!).
We tackled it in the usual way, although this time we were doing it at my house and it must be said that my kitchen is nowhere near as good as Kirstys for this type of thing. In fact I learnt a very important canning lesson on that Monday night - don't start too late.
The meat took a while to prepare, then it took ages for my hob to get the canner boiling to sterilise the jars, then at about 10.30 at night I said to Kirsty to go home as everything was taking so long. The pressure canner took ages to vent the steam, then ages to get up to pressure. I then had to wait the hour and twenty minutes it said in the canning book for it to process and then another half hour for the pressure to reduce enough for me to remove the cans out of the canner.
I managed to get to bed just after two!
And for what?
Some jars of dog food by the look of it!
I have to admit the meat looks less than appetising sat on the shelf but I'm sure it will taste fine when added to a stew or something. Still interesting to can more meat, I wonder how much we would all have to do if we didn't have freezers as our main way of long term meat storage.
Anyone else done raw pack meat canning? What does it taste like or shall that be another surprise I've got in store!?