First time with the new pressure canner

[guywitha3006]

My parents got me pressure canner for Christmas and I finally had chance to fill it and run it. First batch is loaded some beef and some beans (separate jars). Vented for a good 10 minutes got up to pressure and officially start my 90 minute count down. i went pretty conservative this time and raw packed the beef and just added some bullion powder. I have been reading a ton on it and if may spend the weekend canning different things. Hamburger, chicken, and soup broth if all goes well. What do you guys add for spices and what amounts?

Merry Christmas and Happy New Year!

[THG]

I got a pressure canner a few years ago, but I've yet to put it to the test. Kudos for getting a canner and actually putting it to use!

[smokeywolf]

Canning can become a bit of a chore, but with big payoffs. Canning your own foods is one of the steps toward self reliance.

We do beef, ham bone & bean soup, chicken broth, spaghetti sauce and a few other things. Love not having to worry about refrigeration on canned goods.

[guywitha3006]

I'm excited to have some quick prep times meals available. At this point but the end goal is to start stocking up when stuff is on sale and available.

Smokeywolf would you mind sharing your backbone recipe? I have seen several and like comparing them.

[smokeywolf]

I'm excited to have some quick prep times meals available. At this point but the end goal is to start stocking up when stuff is on sale and available.

Smokeywolf would you mind sharing your backbone (ham bone) recipe? I have seen several and like comparing them.

Don't have anything written down and this is not the recipe subforum, but I will tell you, to the basic recipe I add a half pound of fried and chopped bacon, 1/2 tsp of ground cayenne pepper and half dozen dashes of Tabasco sauce.

[claude]

Hamburger, A warning born of experience, if you are canning ground meats, stick with wide mouth jars at the least and tapered freezer jars are better yet, nothing quite as fun as trying to dig a solid chunk of meat out of a regular mouth jar. Takes the fun out of it in a hurry. Second and probably more important, process time will always be for the item in the jar that requires the greatest length.
I do a good deal of raw pack beef with garlic powder, chili peppers, and dried onion flakes, makes dandy beans. With albacore, I raw pack pints and add a 1/4 to half tsp of salt, nothing else, it comes out way better than anything the supermarkets have to offer.

You're most likely going to like this canning thing, I started because of limited freezer space, stayed with it because of the convenience of ready to eat goodies even with out fire or electricity.

Another "just because I been there done that", don't over tighten the bands before processing and be careful to allow the recommended headspace. For pressure canning, do use certified canning jars, with waterbath it's less critical.

[guywitha3006]

Smokeywolf thanks for the bacon and heat ideas.

Claude I hear you about the freezer space I might have 2" left in my chest freezer. For jars i bought to cases of Ball wide mouths. Most of what I have read recommends the wide mouth for meat. When I get to the hamburger I think I will brown it first so it crumbles.

[Catshooter]

I love canning.

I'll say two things for you: canning intensifies flavors, so go lightly on spices. And the processing time (90 min for quarts) starts from when your full pressure (whatever you're going for) is reached. Not from the ten minute steaming time.


Cat

[JonB_in_Glencoe]

I moved your thread to the "cookin' recipes" section.

Here is another one thread about canning meat.
http://castboolits.gunloads.com/showthread.php?260324-Pressure-canning-meat&highlight=

I do some Beef, I usually put a bit of smoke on it first, add a slice of fresh strong onion, I vary the spices each time.

[guywitha3006]

Catshooter I am already liking canning. It actually felt similar to casting in terms of relaxing...It forces you to concentrate on one thing and take a break from think about work ect. I also like the idea of less chemicals and additives in my food.

Side note, I did wait until after I plugged it and pressure was 11# on the gauge (per canner manual) before starting the timer.

[guywitha3006]

Catshooter I am already liking canning. It actually felt similar to casting in terms of relaxing...It forces you to concentrate on one thing and take a break from think about work ect. I also like the idea of less chemicals and additives in my food.

Side note, I did wait until after I plugged it and pressure was 11# on the gauge (per canner manual) before starting the timer.

Thanks Jon, I thought after I posted it recipes may have been a better choice. Do you smoke the meat or use liquid smoke?

[JonB_in_Glencoe]

10 minutes of cold smoke in a BBQ grill.

[guywitha3006]

The lack of a temperature here late would be great for a cold smoke. Thanks for the idea. Have you canned anything like smoked. pulled pork or brisket?

*Well so far it looked good. all my jars sealed and look good. I think I overfilled the beans a bit but otherwise looks pretty good!

[JonB_in_Glencoe]

I've done the Beef, and Northern Pike...and I do tomato's, apples, cherries, plums and such.

Generally, I only Can things I have grown in abundance or have gotten for free or nearly free...or in the case of Beef, I've done that only twice, with roasts I got from a 1/4 of beef purchase, they were so tough, they almost couldn't be cooked or processed any other way and be enjoyable to eat.

[Driver33]

I pressure can a lot of my deer meat. It is a good bit of work but is well worth it in the long run. When my freezer went out I lost a lot of stuff. Could have been prevented if I had canned more

[MaryB]

I don't pressure can a lot but i have the jars on hand should I run into a very extended power outage. Enough to can 1/4 of beef(200 pounds).

[rondog]

Zero experience with home canning. I don't even recall any relatives doing it when I was a kid. But it's something that interests me. My wife, however, is dead set against it. Kinda like everything else I have an interest in......

[MyFlatline]

I'm pressure canning peanuts today for the first time. THe first batch, it seems boiled out half of the brine. Did I not tighten the lids enough?

[Lloyd Smale]

yup I wont buy anything but wide mouth jars anymore. Still have a pile of small mouth large and small jars. I mostly use them for things I might give away. Or for something like chicken and broth to put away for future soups.
A warning born of experience, if you are canning ground meats, stick with wide mouth jars at the least and tapered freezer jars are better yet, nothing quite as fun as trying to dig a solid chunk of meat out of a regular mouth jar. Takes the fun out of it in a hurry. Second and probably more important, process time will always be for the item in the jar that requires the greatest length.
I do a good deal of raw pack beef with garlic powder, chili peppers, and dried onion flakes, makes dandy beans. With albacore, I raw pack pints and add a 1/4 to half tsp of salt, nothing else, it comes out way better than anything the supermarkets have to offer.

You're most likely going to like this canning thing, I started because of limited freezer space, stayed with it because of the convenience of ready to eat goodies even with out fire or electricity.

Another "just because I been there done that", don't over tighten the bands before processing and be careful to allow the recommended headspace. For pressure canning, do use certified canning jars, with waterbath it's less critical.

[iomskp]

I am having a guess here that you are putting things into glass jars not cans then heating the jars in a water bath with a lid and seal, if so so am I it is the peak of mango season here and I am going flat out BOTTLING mangoes so I will have a supply for the year.

[JonB_in_Glencoe]

I am having a guess here that you are putting things into glass jars not cans then heating the jars in a water bath with a lid and seal, if so so am I it is the peak of mango season here and I am going flat out BOTTLING mangoes so I will have a supply for the year.
Yes Jars, it's known as "canning" in the US.
https://www.simplycanning.com/canning-meat.html

But for canning meat, it's not wise to use a boiling water bath to process the jars, This thread is about using a pressure cooker to process the jars.

[claude]

I am having a guess here that you are putting things into glass jars not cans then heating the jars in a water bath with a lid and seal, if so so am I it is the peak of mango season here and I am going flat out BOTTLING mangoes so I will have a supply for the year.

I am adding three links simply because this is a topic near and dear to my heart and guessing can be dangerous indeed.

Water bath vs pressure canning;

https://www.thespruce.com/boiling-water-bath-versus-pressure-canning-1327438

https://melissaknorris.com/pioneering-today-canning-101-water-bath-vs-pressure-cooker/

and one of my favorite sites for the novice and sage...;

http://nchfp.uga.edu/how/general/recomm_canners.html

[guywitha3006]

Well a quick update... I am impatient and so Saturday morning I decided to forgo the whole storage thing and open a jar up for breakfast to try. It turned out really good with just cold packing and a little beef bullion in each jar. Then for lunch I opened another jar for nachos and that was pretty good too! I think once baby gets here (any day now...not that we are waiting lol) I will have to get the canner going again so we have some quick meals on hand that are actually remotely healthy and tasty. I may even expand a bit beyond just putting bullion in for flavoring.

[claude]

You're hooked!!![smilie=w:

[guywitha3006]

You're hooked!!![smilie=w:

This is an understatement...I don't know what I am more excited about doing in my free time anymore...canning, casting, reloading, playing with my lathe, I think shooting is on that list somewhere too lol.

[JonB_in_Glencoe]

SNIP...

I think once baby gets here (any day now...not that we are waiting lol)


This is an understatement...I don't know what I am more excited about doing in my free time anymore...canning, casting, reloading, playing with my lathe, I think shooting is on that list somewhere too lol.

You will have to let us know how much free time you have after your baby arrives. Congradulations !

[guywitha3006]

Thanks JonB, I guessing even less with our two year old butting I am hoping with enough hobbies I can do a hour here or there. One of the nice things about canning is while it's actually under pressure it's pretty hands off. I found case prep is also a good one...work for a bit wash hands and then wrangle the little ones.

[guywitha3006]

Well baby is apparently getting comfortable, convienently the local grocery store had beef for 2.89 a pound I took it as a sign that I needed to break out the canner for round 2. Tonight we have 7 quarts of round roast with bullion and I got adventurous tonight and added some garlic. Now if only I can save some of this batch for those quick meals I had planned with the original batch. Woohoo! Depending on when baby decides to make an appearance I may start chicken this weekend.

[smokeywolf]

Tri-tip works well for canning. Just the right amount of fat.