GettinReady Posted October 28, 2009 Share Posted October 28, 2009 I've read my Ball Blue Book and it only mentions pork and sausage. I'm worried about the chemicals in the ham and am unsure. Have tried several of the extension websites and am not getting confirmation so I'm leaning toward a big fat "No". Does anyone have any knowledge or experience? Link to comment
Andrea Posted October 28, 2009 Share Posted October 28, 2009 I can ham as part of recipes - split pea soup, beans - but I've never canned it by itself. Send Violet a PM. She's the one who would know for sure. Good Luck! Link to comment
WormGuy Posted October 29, 2009 Share Posted October 29, 2009 I have canned ham before with no problems.I used the information from here: http://www.uga.edu/nchfp/how/can_05/strips_cubes_chunks.html John Link to comment
Violet Posted October 29, 2009 Share Posted October 29, 2009 No, not ususally. It is because many hams are not just ham, they also have milk added to them, all sorts of things. Milk additives would not be safe. If it was old timey smoked, fresh ham, then it would be different. We just have too many processed chemical added to be sure it is safe nowdays. I would not suggest canning ham. When they say sausage, they do not mean kielbasa, hot dogs, etc. That is pure, raw sausage. Just meat and seasonings. It is not processed meats. Link to comment
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