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Have any of guys canned meat?
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<blockquote data-quote="swampratt" data-source="post: 3402267" data-attributes="member: 15054"><p>I had 3 pressure caners going last time I canned meat and one large cast iron skillet browning the meat.</p><p>90 minutes at 12-16 psi is what I did. One canner had a rocker valve and put it at 15 psi.</p><p>If you drop below 10 psi you start the time (90 minutes) all over again. </p><p>I seasoned the meat in the skillet and browned it then removed the meat from skillet and packed into jars then added water to the iron skillet and made a broth with the pan scrapings and filled the jar with that.</p><p>1"head space and avoid fatty meat if you can as the fat can get between the lid and jar and not seal well sometimes.</p><p>You will know if it is sealed or not as the lids will not be sucked down.</p><p></p><p>I used Black pepper and Tony's creole seasoning.</p><p></p><p>The tough pieces of meat at the ankle of the deer turned out plastic fork tender as did all the other chunks.</p><p></p><p></p><p>When ready to open a jar and eat it I would pour out the broth and get it simmering and add some corn starch to it to make a brown gravy.</p><p>Of course a bit of water in a cup and then dissolve the corn starch in that before pouring it into the simmering broth.</p><p>Instant gravy.</p><p></p><p>Then pour the beef chunks into it to warm them. Or warm them in another skillet or nuke them.</p><p></p><p>I have canned tomatoes and apples and peaches also.</p></blockquote><p></p>
[QUOTE="swampratt, post: 3402267, member: 15054"] I had 3 pressure caners going last time I canned meat and one large cast iron skillet browning the meat. 90 minutes at 12-16 psi is what I did. One canner had a rocker valve and put it at 15 psi. If you drop below 10 psi you start the time (90 minutes) all over again. I seasoned the meat in the skillet and browned it then removed the meat from skillet and packed into jars then added water to the iron skillet and made a broth with the pan scrapings and filled the jar with that. 1"head space and avoid fatty meat if you can as the fat can get between the lid and jar and not seal well sometimes. You will know if it is sealed or not as the lids will not be sucked down. I used Black pepper and Tony's creole seasoning. The tough pieces of meat at the ankle of the deer turned out plastic fork tender as did all the other chunks. When ready to open a jar and eat it I would pour out the broth and get it simmering and add some corn starch to it to make a brown gravy. Of course a bit of water in a cup and then dissolve the corn starch in that before pouring it into the simmering broth. Instant gravy. Then pour the beef chunks into it to warm them. Or warm them in another skillet or nuke them. I have canned tomatoes and apples and peaches also. [/QUOTE]
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