jeanettecentaur Posted September 25, 2012 Share Posted September 25, 2012 Hey guys! We bought an $80 whole Inside Round, made beef jerky, used the fat to make tallow, and the marbled chunks to make Texas style chili. I added a bottle of Moose Drool Brown Ale to my chili, and then started to worry that maybe it would affect the pressure canning. Is it safe? Anyone know? No thickeners have been added. It's just beef, tomatoes, onions, garlic, chipotle peppers, spices and Ale. Thank-you in advance! Quote Link to comment
Violet Posted September 26, 2012 Share Posted September 26, 2012 I have never been asked this before. I will have to see if I can find out the ph of the beer. Would not think it to be more than the beef, but let me see what I can come up with. Part depends if you started with a safe tested recipe to begin with. If you made up your own recipe, then it is not considered safe anyway. Quote Link to comment
jeanettecentaur Posted September 26, 2012 Author Share Posted September 26, 2012 Thanks for checking, Violet! Quote Link to comment
Violet Posted September 26, 2012 Share Posted September 26, 2012 From what I found, it is about 4.0. I would say it is fine. Even if higher, it would add more liquid to the mixture, and not nearly as high in ph as the other ingredients. Just my opinion. Quote Link to comment
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