Jeepers Posted August 29, 2018 Share Posted August 29, 2018 (edited) I just saw a new canning book on the market. Anyone seen it or have any opinions about it. It looks interesting, but then again, I find all books about canning interesting. The Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and More https://www.amazon.com/gp/product/1641520906/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=sl1&tag=thekne-20&linkId=e3f532666eeead1c03be03f30185f1dc&language=en_US Should have said this is for pressure canning only. Edited August 29, 2018 by Jeepers Added Info 1 Quote Link to comment
snapshotmiki Posted August 29, 2018 Share Posted August 29, 2018 I'd never heard of it but I went on Facebook and found her. Someone new to follow. Thanks for the info! 1 Quote Link to comment
kappydell Posted October 3, 2018 Share Posted October 3, 2018 (edited) So glad someone is debunking the common belief that "you cant can meats" that I keep hearing. Edited October 3, 2018 by kappydell Quote Link to comment
Ambergris Posted October 8, 2018 Share Posted October 8, 2018 The University of Georgia has had meat-canning info posted for years, as have some of the desert states. My problem is that canned meats have ...un-meaty textures. Quote Link to comment
Jeepers Posted October 9, 2018 Author Share Posted October 9, 2018 I haven't had any issues with the texture of chicken. I only can cooked breast meat. I can't do bones, fat or skin. Just an "ick" factor for me that I can't get past. I use most of my canned meats in soups though. I think the only meat texture issue I have is with hamburger. It isn't horrible, just different. I have really good luck with my chicken veggie soup. Also my ham and potatoes. I do those little Smokie link sausage, potatoes and green bean mix too. I cut the smokies in half. The links are sort of dry and crumbly but edible. What they add to the flavor of the potatoes and green beans is well worth it though. They are a little greasy for my liking but I just drain them before I zap them. I only can soups and stews etc. in pints since I'm the only one eating it. A quart for me would be too much.. I can't wait to start canning and freezing again next summer. 1 Quote Link to comment
Twilight Posted October 9, 2018 Share Posted October 9, 2018 I have canned no less than 100 lbs of chicken. The 10 lb bags I buy are not really quality but I can them for the cat. I have no texture change ...it is between baked and fried in taste in my opinion. Some times I skin sometimes I don't but I do leave the bone in. 3 Quote Link to comment
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