Ingredients
- Here is some useful information I think should be included in canning of meats.
Directions
A pressure cooker is recommended for processing meats and fish as it gives a greater degree of safety. Meats should not be canned until all animal heat has left them, which is usually from 6 to 24 hours after killing. Meats may be precooked or packed raw. In filling jars, PACK THE MEAT LOOSELY TO NOT MORE THAN 1 INCH OF TOP OF JAR. For precooked meats add 3 or 4 tablespoons of liquid (exception: see individual recipes). DO NOT add liquids to meats packed raw. IMPORTANT: Wipe top of jar free of all grease or meat particles.
All meats, poultry and fish and all vegetables, except tomatoes canned at home, must be heated at boiling temperature, for 10 to 15 minutes before tasting or using.
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Submitted 6/13/05.
Source: Kerr Home Canning Book
Submitted By: Linda Wilson
lwilson@gatecom.com
Pigs' Feet (tips on processing)