Trudy Posted August 23, 2012 Share Posted August 23, 2012 When you posted that you canned 'chuck stew meat', did you buy a chuck roast and cut in chunks, or did you buy already cut up stew meat? Chuck roast is on sale until Friday at a local store for 2.55 a lb, and that is about as cheap as it gets around here. I don't know what kind of cut stew meat comes from, so wasn't sure it would be as good as chuck roast. Quote Link to comment
Violet Posted August 23, 2012 Share Posted August 23, 2012 I buy chuck roasts or chuck steak and cut it up. They have chuck roast on sale here, too. I hope to get some to can. Quote Link to comment
Dee Posted August 23, 2012 Share Posted August 23, 2012 Hey Violet, I did arm roasts yesterday and got 15 pints. My problem is the jars came out of the canner 1/2 to 3/4 full. Are they ok? Trudy I learned a good lesson. Pack those jars tight as you can because the meat really shrinks down. Thanks!!! Quote Link to comment
Violet Posted August 23, 2012 Share Posted August 23, 2012 If they are 3/4, then I would say OK. The ones half full may have too much air in them and not a good seal. Can you open them and use them in a few days ? Or do you have too many ? All that air may cause the tops to dry out and also turn dark. I always use broth in my meats, not raw pack by itself. I find it turns out a better product. Quote Link to comment
Violet Posted August 23, 2012 Share Posted August 23, 2012 (edited) Sorry, double post. I am having a hard time getting posts to load at all today. Very slow... Edited August 23, 2012 by Violet Quote Link to comment
Dee Posted August 23, 2012 Share Posted August 23, 2012 These were so bad I emptied each of the 15 jars and put the meat in the freezer. I called the extension office and they're the ones that told me to do dry pack. I'd always added liquid to pork and chicken and thought I had beef but I listened to them. Thanks for the helpl Violet! Quote Link to comment
jeanettecentaur Posted August 23, 2012 Share Posted August 23, 2012 Dang...after all that work, Dee! Sorry to hear that.... Glad you were able to save your meat, though. Quote Link to comment
Dee Posted August 23, 2012 Share Posted August 23, 2012 The biggest job was cleaning up the jars. One at a time isn't bad but 15 all at once takes awhile! Quote Link to comment
Violet Posted August 24, 2012 Share Posted August 24, 2012 Well, sorry you didn't call me at my office ! I would have told you that adding broth is best. Now you know. At least you can still use the meat. Next time you will know to do it better. You can always send me a PM and I will answer as soon as I can. Quote Link to comment
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