Eat what you store, store what you eat....

[BDinPutnam]

Boiling point of water is 212, not 180, but interesting and good info here, thanks for the link!

 

[Criticalt]

Not an expert canner ... but ...


Basic equipment for home canning meat
Because meat is a low-acid food, it must be processed in a pressure canner. This allows the meat to be heated at a temperature higher than boiling, which kills the dangerous bacteria that could cause food poisoning or illness. In a pressure canner, the steam causes the internal temperature to rise to 240° F, which is a safe temperature to process low acid food. A simple boiling water bath canner only heats the food to boiling, which is 180° F. This does not allow the food to reach a high enough temperature to kill possible bacteria, no matter how long you process the food.

Yes, in the “old days” people did can meat in a boiling water bath for 3 hours, but this was NEVER SAFE and people always risked food poisoning by doing this. You must use a pressure canner to home can meat.

You can safely and easily can your own meat | Backwoods Home Magazine

Generations of people all over the world have canned meat in a water bath with no issues.
My family has been canning, drying and curing meat for 200+ years in this country and who knows how long elsewhere.
Like I said, 99% of our meat is canned with a canner but, we do also use a water bath for some, either heaviy salted or in vinegar.
The reason is that using a canner can cause meat to become extremely tender.....to the point of mush.
However, canned in a water bath with salt or vinegar, the meat generally stays firmer, for stewing or anything else you want firmer meat.
There is nothing worse than venison thats the consistency of baby food.
You can get firmer meat using a canner but with game meat and some fish, we want to be sure.
Would I water bath can meat without salt or vinegar? I have but wont again, there is no advantage.

 

[Criticalt]

I may have used the term "firmer meat" too many times in my previous post.

 

[fnfalguy]

Maybe it’s just me, but you had me at firmer meat...

I may have used the term "firmer meat" too many times in my previous post.

 

[BDinPutnam]

Maybe it’s just me, but you had me at firmer meat...

Yeah-

It's just you.

 

[MikeyCNY]

This is the biggest hole in my preparedness plan.. I'm a very picky eater, so finding stuff that I can store and will eat is hard.

Beans and rice ain't enough, but I'm working on it.

 

[Criticalt]

This is the biggest hole in my preparedness plan.. I'm a very picky eater, so finding stuff that I can store and will eat is hard.

Beans and rice ain't enough, but I'm working on it.

It takes some research.
Some things can better than others.
Broccoli is horrible after canning.
Asparagus is great to can.
Tomatoes are great and can be used in almost unlimited ways.
Grean beans, yellow beans, wax beans are all good.
Cauliflower is terrible and can give off a sulfer like smell when canned.
Spinich and other leafy vegetables are worthless.
Beets are fantastic and very healthy.
Corn cans well but is not very nutritious.
Red meat cans great.
White meat is OK
Fish can be fickle.

 

[MikeyCNY]

It takes some research.
Some things can better than others.
Broccoli is horrible after canning.
Asparagus is great to can.
Tomatoes are great and can be used in almost unlimited ways.
Grean beans, yellow beans, wax beans are all good.
Cauliflower is terrible and can give off a sulfer like smell when canned.
Spinich and other leafy vegetables are worthless.
Beets are fantastic and very healthy.
Corn cans well but is not very nutritious.
Red meat cans great.
White meat is OK
Fish can be fickle.

You forgot pizza.