|
|
It is currently Fri May 18, 2012 11:04 am
|
| Welcome |
|
Welcome to Preparing for the Future
You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, , respond to polls, upload content, and access many other special features. Registration is fast, simple, and absolutely free, so please,
ucp.php?mode=register |
 
|
Page 1 of 1
|
[ 4 posts ] |
|
Canning jerky
| Author |
Message |
|
Rod
Joined: Thu Jan 07, 2010 11:57 am
Posts: 40
Location: Southeast CT
|
 Canning jerky I'm new here and I haven't figured out the search functions yet.
Has anyone canned their jerky for long term storage?
|
| Thu Jan 07, 2010 3:08 pm |
|
|
|
|
| |
|
|
|
|
joyce1954
Joined: Thu Oct 01, 2009 4:27 pm
Posts: 70
Location: WA State
|
Re: Canning jerky I haven't canned jerky. I hesitate because the fat remaining (no matter how well you trim) makes me consider the possibility of the jerky going rancid, however.....I am reminded by my other experiments.....if they can do it commercially - why can't I? That being said.....experiment on a small scale. Maybe do a pint jar up and see how it does after a certain amount of time (I am guessing) maybe 3 months.
As a hint only - I have had pretty good success with taking food from the dehydrator to canning jars. Put the filled jars in the oven with the 2 piece lid on the rack beside the jar, heat the oven to 275 for about 10 min. Screw the lids on as you remove the jars. They pull a vacuum just like regular canning does. Although the only meat I have tried this with is the hambuger rocks.
_________________
How long do we teeter on the brink before slipping over the edge into chaos and anarchy?
|
| Fri Dec 10, 2010 10:07 am |
|
|
|
tygerkittn
Joined: Fri Sep 18, 2009 3:38 pm
Posts: 832
Location: Southeast
|
Re: Canning jerky If you canned jerky would you not add liquid to the jars? I just started canning, I'm only canning meat because beef is the hole in our preps, you can't really buy canned ground beef, and ground beef is what I use the most in my cooking.
SO what I've learned is add liquid to cooked meat but not to raw packed, because it makes its own liquid. Therefore, what do you do about jerky? (And fish, if anyone knows! Maybe add oil?)
_________________
"Man has lost the capacity to foresee and to forestall, he will end by destroying the world." Albert Schweitzer
“The ultimate result of shielding men from the effects of folly is to fill the world with fools”- Herbert Spencer
|
| Fri Dec 10, 2010 11:58 am |
|
|
|
Muad'dib
Joined: Fri Oct 30, 2009 4:56 pm
Posts: 2029
Location: Indiana
|
Re: Canning jerky IMO canning jerky is not ''Real Canning'', as the product to be canned is already in a form that can be stored i a container for preps.
Yes residual fat will turn rancid over time.
Turning rancid whether in whole wheat, or jerky is caused by oxygen.
Heat in jars (dry) and tighten lids on removal this will exclude most oxygen.
Use oxygen absorbers if it makes you feel better.
Add no liquids in this type of ''Canning''
For fish, use water up to head space recommended, and as a general rule, follow the directions of the Ball Blue Book when in doubt.
If you wish to have directions a little harder to understand, consult the government. USDA. org
A real pressure canner is required for any canning of low acid foods, for safety
|
| Fri Dec 10, 2010 7:32 pm |
|
|
|
|
|
Page 1 of 1
|
[ 4 posts ] |
|
Who is online |
Users browsing this forum: No registered users and 0 guests |
|
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum
|
|
