garlic jelly/meat

[Pixie]

if i made garlic jelly, and put beef strips in it, would i be able to water bath can it? the vinegar would raise the acidity, and i use the garlic jelly on thinly sliced strips of beef anyway, i just wondered if i could can the beef in the jelly in my water bath canner. also, what if i omited the pectin? would that be ok?

[Violet]

Sorry, no, that would still not bring up the acidity. The vinegar in the jelly recipe is only enough to safely can the jelly. Meats must be pressure canned in order to prevent botulism.

http://www.uga.edu/nchfp/how/can5_meat.html

They start by saying :

Preparing and Canning Poultry, Red Meats and Seafoods

Note: There are no safe options for canning these foods in a boiling water canner.

 

 

[Pixie]

thanks for the info, though i am dissapointed, i am not surprised.

 

there is no such thing as pressure CANNERS where i live. everywhere i go "do you have presure canners?"

 

"right this way"

 

then they show me a box that sais "pressure COOKER" on the side. i will have to buy a smoker instead i guess.

[Darlene]

Pixie,

 

Look into Ebay or online for your pressure canner. There's a wealth of them out there.

[Pixie]

ebay is a though one...i will have to ask a friend to bid for me on ebay. i cant get an account. (rock, me, hard place)