When home canning beef stew, a pressure canner is required. Beef stew contains various vegetables and beef, which are low-acid ingredients that require a high processing temperature of 240-250°F for...
Category: Meat & Fish
Pressure canning pork and beans begins by soaking dried beans overnight. Boil the beans for 30 minutes in a pot with a sauce made from tomatoes, honey, mustard, brown sugar, and salt pork. Transfer...
Canning smoked salmon begins by smoking the fish at 130-160°F. Cut the fish into fillets that will fit inside pint-sized canning jars. Pack them tightly into the jars, leaving 1-inch headspace. Wipe...
Canning trout begins by cleaning and cutting the fish into 1-inch cubes. Raw-pack the fish into sterilized pint or half-pint jars with 1-inch headspace. Process the jars in a pressure canner for 1...
Sausages are best processed in a pressure canner using the hot pack method. Prepare the sausage by shaping ground pork into small patties or cutting fresh sausage into 3-4 inch links. Brown in a...
The process of canning deer meat begins by cutting the raw meat into 1-inch cubes. Venison may be cold packed into canning jars, or browned and placed into hot jars with canning liquid. Process pints...