Maison Rustique
06-26-2007, 03:21 PM
- - (http://www.otwa.com/community/showthread.php?t=7928)
packer Aug-24-03 12:36 AM
Fareway has Pork Roast for $.99 a pound.
I bought 30 pounds to can up.
I've canned a lot of Beef but this is my first shot at Pork.
I want to add some pork spice to the jar.
Can I do that and have it turn out OK?
Or.....should I just can the stuff plain?
I've searched the internet, but couldn't find anything helpful.
Any Canning GURUS out there that can help me?
Back to cutting.....yikes I've got a Claw hand and I'm only half done. http://community.otwa.com/infopop/em...s/icon_eek.gif
Of couse being a Leftie that I am my knife does not stay sharp for very long. http://community.otwa.com/infopop/em...icon_frown.gif
packer
toke Aug-24-03 01:13 AM
Wow, Packer...you are amazing! I've never had the nerve to can meat. http://community.otwa.com/infopop/em...s/icon_eek.gif Do you have a humongous pressure canner?
___________________
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." Ben Franklin
mostlyclassics Aug-24-03 01:16 AM
Why don't you just freeze it? If anything, pork freezes better than beef and will last longer at -10 degrees F. Boneless loin roasts are just fine after eight months.
If you don't have one already, look around for a top-loading freezer. (Freezers with side doors let out all the cold air when you open the door and thus are useless for storing things long-term.)
I have a nice 10 cubic foot jobbie that was made in Croatia or somewhere. Cost me all of $79.00 delivered about 15 years ago. It adds maybe $3.00 per month to the electric bill.
mostlyclassics at eBay
packer Aug-24-03 01:42 AM
Hi toke,
Acually I have 3 pressure canners, but can only have 2 going at a time as my stove will only accomodate 2.
I think with all this pork I'm gonna wish I could get all 3 going.
mostlyclassics,
I have 3 FULL size freezers and a small freezer, all are full.
Unless you have eaten CANNED MEAT, you haven't lived.
Its wonderful, you just can't beat the taste.
When I can my beef, I also spend a day making homemade noodle, about 3 dozen eggs worth.
I freeze them in meal portions. Talk about a QUICK delicious homemade meal at the drop of the hat.
You can make hot PORK or Beef Sandwiches so fast and easy.
Not to mention I love making Beef Barly Soup with the canned Beef.
Where as if you just freeze the meat , you got to spend the day cooking it first.
Also Fareway has 14# LUGS of pears on sale for $6.99 a LUG, I bought 2 Lugs, I will be canning those this week also.
Last week I canned Green Beans, Peaches, Salsa.
I will be doing more Salsa as the tomatoes are running wild.
Back to cutting, my knife is getting really dull now. My hand hurts.
packer
packer Aug-24-03 02:22 AM
No canning GURUS out there?
Thats Ok, here is what I'm going to do.
I'm done cuttin, got a damn bloody blister out of it.
I'm boiling the bones, lots of meat left on them, they make good broth.
I'll strain the broth and use it in my jars.
Gotta wash my jars now.
I will pack the meat in quart jars, add a teaspoon of pork season and a 1/2 teaspoon of canning salt, put a 1/2 cup of my pork broth in and pressure can for 90 minutes.
packer
Bret Aug-24-03 02:24 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Also Fareway has 14# LUGS of pears on sale for $6.99 a LUG, I bought 2 Lugs, I will be canning those this week also.<HR></BLOCKQUOTE>
If you have a dehydrator, dried pears are like candy, all the fruit sugar comes to the surface during the process. I love them!
As to pork.... From 'Bull Cook' for Javelina, for some reason he seems to skip pork.
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Put about a half inch of water in the bottom of a pressure cooker. Sprinkle the meat heavily with cinnamon and rub it well in to the meat. Stick six whole cloves into the meat. Put the meat into the pressure cooker. Add on the top of the meat one medium cabage, six large carrots, one medium sized onion sliced, one cup of cut up celery and three bay leaves, and three level tablespoons of soy sauce. Cook until tender. Even the toughest old sow or boar will cook tender in a pressure cooker and the meat will be delicately flavored and have no wild or musky odor at all.<HR></BLOCKQUOTE>
I'll keep looking. I just couldn't pass that up. Need a receipe for Swedish Muskrat, Prairie Dog Bat Masterson, Quebec Venison Patties?
http://www.qtcreations.com/ebay/qtfence.gif
Windows doesn't have any bugs, just undocumented Features!
Cannot load Windows 95, Incorrect DOS Version.
ricketylin Aug-24-03 04:57 AM
Hi Packer,
My Mom cans pork, beef, chicken and fish. I tried to call her, but she's not home this afternoon.
I did find this website that might be of help.
Canning Meat
She makes the best chicken and dumplings, using canned chicken!
barbarake Aug-24-03 05:20 AM
I've canned hamburger and chicken but never pork. But I never put seasoning in (except maybe a little salt).
fountainhouse Aug-24-03 08:11 AM
Geez, packer, you're making me feel so inadequate today. I'm doing good putting burgers on the grill every now and then. http://community.otwa.com/infopop/em.../icon_wink.gif
packer Aug-24-03 11:10 PM
Morning All,
I ended up with 14 quarts of Pork.
I added the seasoning and broth and they turned out wonderful.
I've got about 50 pounds of Beef Bottom Round Roasts in the freezer, thats next to can up. I only add salt & water when I can Beef.
Looks like I'll be all set for winter! http://community.otwa.com/infopop/em...icon_smile.gif
packer
crystal Aug-24-03 11:12 PM
I bow before the master http://community.otwa.com/infopop/em...icon_smile.gif..I thougt I was doing good last year, when I did some jams, pickles and tomatoes http://community.otwa.com/infopop/em...icon_smile.gif...
crystal
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larruone Aug-25-03 06:17 AM
Well, I think I FINALLY figured out packer's Avatar...
A picked, shrunken head.
Yep, that must be it.....
wonder what you serve with 'em?
packer Aug-27-03 10:47 AM
Oh my goodness,
I just have to tell ya, I had 1 jar of pork that didn't seal, so we had it tonight. I made Hot Pork Sandwiches with it, with real mashed potatoes. I had the whole thing ready in less then 30 minutes.
It was heavenly!!! The seasonings set it off JUST RIGHT!
I spent the day today putting up 15 quarts of pears and yesterday I put up 18 quarts of Salsa.
Tomorrow I'm going to put up just plain stewed tomatoes.
I'm so sick of chopping stuff for the Salsa.
Its time for something easy.
For those of you who think you may want to try canning pork, I'm tellin ya its pretty easy and the rewards are GREAT!
Thanks for letting me share. http://community.otwa.com/infopop/em...icon_smile.gif
packer
crystal Aug-27-03 10:51 AM
Packer..my labor day is canning tomatoes..not for me, but for my dad http://community.otwa.com/infopop/em...icon_smile.gif..Mom used to can a LOT of tomatoes..because my father really liked them..so I've got tomatoes..I've got jars, and I've got the canners http://community.otwa.com/infopop/em.../icon_wink.gif..I'm hoping that I have the ambition !!!!
crsytal
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packer Aug-27-03 10:58 AM
Crystal,
You trying to tell me you don't like canned tomatoes yourself?
They are a lot of work, but oh so well worth it, specially when making Chili, Goulash, Spanish Rice, Swissing Meat. I also use my Salsa in these dishes.
There are so many uses for them.
I haven't had to buy a can of tomatoes in the store for over 12 years now. There are just no comparison.
Good Luck with your tomatoes.
Do you Open Kettle them or Pressure Can them.
I open kettle mine.
packer
crystal Aug-27-03 11:37 AM
I love canned tomatoes http://community.otwa.com/infopop/em...icon_smile.gif..but I think I'll save them for dad this year http://community.otwa.com/infopop/em...icon_smile.gif..Oh, I might hold back a jar or two http://community.otwa.com/infopop/em...icon_smile.gif..but he'll probably go thru as much as I can get done http://community.otwa.com/infopop/em...icon_smile.gif..
crystal
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crystal Aug-27-03 11:38 AM
Packer..open kettle http://community.otwa.com/infopop/em...icon_smile.gif..and I forgot..I will do applesauce this year too..but not til October http://community.otwa.com/infopop/em...icon_smile.gif
crystal
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Bret Aug-27-03 11:56 AM
Ok Packer, you got Shari going, we have done open canning (quite a bit) and now she is looking for a pressure cooker. What should she look for, and how big? <grin> She really jumps with both feet when she jumps. http://community.otwa.com/infopop/em...icon_smile.gif
http://www.qtcreations.com/ebay/qtfence.gif
Windows doesn't have any bugs, just undocumented Features!
Cannot load Windows 95, Incorrect DOS Version.
packer Aug-27-03 12:14 PM
Hi Bret,
The best canners are 12 Quart MIRRO. They Hold 7 Quart Jars or 10 Narrow Mouth Pints, if you use Wide Mouth Pints it will only hold 8 jars. I have 2 - 12 Quart Canners and a 22 Quart canner. I find that I don't use the 22 Qt one too often, you can do 20 pint jars in it. I've been using it for my open kettle tomatoes & Salsa.
Canning can be quit fun, once you've done it and the results are good you just want to can everything in sight. http://community.otwa.com/infopop/em...icon_smile.gif
A word of WARNING..... when tightening the lids down on your jars be sure and not over tighten them. Just one firm turn will be enough.
I learned from painful experience that if you tighten them to tight(had hubby doing it) they(the jars) will explode in your cooker.
I lost a lot of beans that first year before I figured out what I was doing wrong.
Now I tighten the jars myself and I'm a weakling.
I'll be glad to help all I can.
Good Luck to Shari! http://community.otwa.com/infopop/em...icon_smile.gif
packer
Bret Aug-27-03 12:28 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>I'll be glad to help all I can.
<HR></BLOCKQUOTE>
Thanks! You just did!
http://www.qtcreations.com/ebay/qtfence.gif
I was 1:363/1701.5 in a past life.
frogmammy Aug-28-03 12:14 AM
Hey Packer! You wanna share your salsa recipe? My daughter is looking for a GOOD one....so far everything she's tried looks a little sick.
Frogmammy (Who froze a bushel of Peaches last night, peach jam makin' on Sunday!)
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packer Aug-24-03 12:36 AM
Fareway has Pork Roast for $.99 a pound.
I bought 30 pounds to can up.
I've canned a lot of Beef but this is my first shot at Pork.
I want to add some pork spice to the jar.
Can I do that and have it turn out OK?
Or.....should I just can the stuff plain?
I've searched the internet, but couldn't find anything helpful.
Any Canning GURUS out there that can help me?
Back to cutting.....yikes I've got a Claw hand and I'm only half done. http://community.otwa.com/infopop/em...s/icon_eek.gif
Of couse being a Leftie that I am my knife does not stay sharp for very long. http://community.otwa.com/infopop/em...icon_frown.gif
packer
toke Aug-24-03 01:13 AM
Wow, Packer...you are amazing! I've never had the nerve to can meat. http://community.otwa.com/infopop/em...s/icon_eek.gif Do you have a humongous pressure canner?
___________________
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." Ben Franklin
mostlyclassics Aug-24-03 01:16 AM
Why don't you just freeze it? If anything, pork freezes better than beef and will last longer at -10 degrees F. Boneless loin roasts are just fine after eight months.
If you don't have one already, look around for a top-loading freezer. (Freezers with side doors let out all the cold air when you open the door and thus are useless for storing things long-term.)
I have a nice 10 cubic foot jobbie that was made in Croatia or somewhere. Cost me all of $79.00 delivered about 15 years ago. It adds maybe $3.00 per month to the electric bill.
mostlyclassics at eBay
packer Aug-24-03 01:42 AM
Hi toke,
Acually I have 3 pressure canners, but can only have 2 going at a time as my stove will only accomodate 2.
I think with all this pork I'm gonna wish I could get all 3 going.
mostlyclassics,
I have 3 FULL size freezers and a small freezer, all are full.
Unless you have eaten CANNED MEAT, you haven't lived.
Its wonderful, you just can't beat the taste.
When I can my beef, I also spend a day making homemade noodle, about 3 dozen eggs worth.
I freeze them in meal portions. Talk about a QUICK delicious homemade meal at the drop of the hat.
You can make hot PORK or Beef Sandwiches so fast and easy.
Not to mention I love making Beef Barly Soup with the canned Beef.
Where as if you just freeze the meat , you got to spend the day cooking it first.
Also Fareway has 14# LUGS of pears on sale for $6.99 a LUG, I bought 2 Lugs, I will be canning those this week also.
Last week I canned Green Beans, Peaches, Salsa.
I will be doing more Salsa as the tomatoes are running wild.
Back to cutting, my knife is getting really dull now. My hand hurts.
packer
packer Aug-24-03 02:22 AM
No canning GURUS out there?
Thats Ok, here is what I'm going to do.
I'm done cuttin, got a damn bloody blister out of it.
I'm boiling the bones, lots of meat left on them, they make good broth.
I'll strain the broth and use it in my jars.
Gotta wash my jars now.
I will pack the meat in quart jars, add a teaspoon of pork season and a 1/2 teaspoon of canning salt, put a 1/2 cup of my pork broth in and pressure can for 90 minutes.
packer
Bret Aug-24-03 02:24 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Also Fareway has 14# LUGS of pears on sale for $6.99 a LUG, I bought 2 Lugs, I will be canning those this week also.<HR></BLOCKQUOTE>
If you have a dehydrator, dried pears are like candy, all the fruit sugar comes to the surface during the process. I love them!
As to pork.... From 'Bull Cook' for Javelina, for some reason he seems to skip pork.
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Put about a half inch of water in the bottom of a pressure cooker. Sprinkle the meat heavily with cinnamon and rub it well in to the meat. Stick six whole cloves into the meat. Put the meat into the pressure cooker. Add on the top of the meat one medium cabage, six large carrots, one medium sized onion sliced, one cup of cut up celery and three bay leaves, and three level tablespoons of soy sauce. Cook until tender. Even the toughest old sow or boar will cook tender in a pressure cooker and the meat will be delicately flavored and have no wild or musky odor at all.<HR></BLOCKQUOTE>
I'll keep looking. I just couldn't pass that up. Need a receipe for Swedish Muskrat, Prairie Dog Bat Masterson, Quebec Venison Patties?
http://www.qtcreations.com/ebay/qtfence.gif
Windows doesn't have any bugs, just undocumented Features!
Cannot load Windows 95, Incorrect DOS Version.
ricketylin Aug-24-03 04:57 AM
Hi Packer,
My Mom cans pork, beef, chicken and fish. I tried to call her, but she's not home this afternoon.
I did find this website that might be of help.
Canning Meat
She makes the best chicken and dumplings, using canned chicken!
barbarake Aug-24-03 05:20 AM
I've canned hamburger and chicken but never pork. But I never put seasoning in (except maybe a little salt).
fountainhouse Aug-24-03 08:11 AM
Geez, packer, you're making me feel so inadequate today. I'm doing good putting burgers on the grill every now and then. http://community.otwa.com/infopop/em.../icon_wink.gif
packer Aug-24-03 11:10 PM
Morning All,
I ended up with 14 quarts of Pork.
I added the seasoning and broth and they turned out wonderful.
I've got about 50 pounds of Beef Bottom Round Roasts in the freezer, thats next to can up. I only add salt & water when I can Beef.
Looks like I'll be all set for winter! http://community.otwa.com/infopop/em...icon_smile.gif
packer
crystal Aug-24-03 11:12 PM
I bow before the master http://community.otwa.com/infopop/em...icon_smile.gif..I thougt I was doing good last year, when I did some jams, pickles and tomatoes http://community.otwa.com/infopop/em...icon_smile.gif...
crystal
http://www.otwa.com/linkin/graphicsB...nes/coffee.gif
http://www.otwa.com/linkin/graphicsB/icons/icon7.gif Contact: crystal*andale.com
Moderation Requests: review*andale.com
AIM: crystalwmg
larruone Aug-25-03 06:17 AM
Well, I think I FINALLY figured out packer's Avatar...
A picked, shrunken head.
Yep, that must be it.....
wonder what you serve with 'em?
packer Aug-27-03 10:47 AM
Oh my goodness,
I just have to tell ya, I had 1 jar of pork that didn't seal, so we had it tonight. I made Hot Pork Sandwiches with it, with real mashed potatoes. I had the whole thing ready in less then 30 minutes.
It was heavenly!!! The seasonings set it off JUST RIGHT!
I spent the day today putting up 15 quarts of pears and yesterday I put up 18 quarts of Salsa.
Tomorrow I'm going to put up just plain stewed tomatoes.
I'm so sick of chopping stuff for the Salsa.
Its time for something easy.
For those of you who think you may want to try canning pork, I'm tellin ya its pretty easy and the rewards are GREAT!
Thanks for letting me share. http://community.otwa.com/infopop/em...icon_smile.gif
packer
crystal Aug-27-03 10:51 AM
Packer..my labor day is canning tomatoes..not for me, but for my dad http://community.otwa.com/infopop/em...icon_smile.gif..Mom used to can a LOT of tomatoes..because my father really liked them..so I've got tomatoes..I've got jars, and I've got the canners http://community.otwa.com/infopop/em.../icon_wink.gif..I'm hoping that I have the ambition !!!!
crsytal
http://www.otwa.com/linkin/graphicsB...nes/coffee.gif
http://www.otwa.com/linkin/graphicsB/icons/icon7.gif Contact: crystal*andale.com
Moderation Requests: review*andale.com
AIM: crystalwmg
packer Aug-27-03 10:58 AM
Crystal,
You trying to tell me you don't like canned tomatoes yourself?
They are a lot of work, but oh so well worth it, specially when making Chili, Goulash, Spanish Rice, Swissing Meat. I also use my Salsa in these dishes.
There are so many uses for them.
I haven't had to buy a can of tomatoes in the store for over 12 years now. There are just no comparison.
Good Luck with your tomatoes.
Do you Open Kettle them or Pressure Can them.
I open kettle mine.
packer
crystal Aug-27-03 11:37 AM
I love canned tomatoes http://community.otwa.com/infopop/em...icon_smile.gif..but I think I'll save them for dad this year http://community.otwa.com/infopop/em...icon_smile.gif..Oh, I might hold back a jar or two http://community.otwa.com/infopop/em...icon_smile.gif..but he'll probably go thru as much as I can get done http://community.otwa.com/infopop/em...icon_smile.gif..
crystal
http://www.otwa.com/linkin/graphicsB...nes/coffee.gif
http://www.otwa.com/linkin/graphicsB/icons/icon7.gif Contact: crystal*andale.com
Moderation Requests: review*andale.com
AIM: crystalwmg
crystal Aug-27-03 11:38 AM
Packer..open kettle http://community.otwa.com/infopop/em...icon_smile.gif..and I forgot..I will do applesauce this year too..but not til October http://community.otwa.com/infopop/em...icon_smile.gif
crystal
http://www.otwa.com/linkin/graphicsB...nes/coffee.gif
http://www.otwa.com/linkin/graphicsB/icons/icon7.gif Contact: crystal*andale.com
Moderation Requests: review*andale.com
AIM: crystalwmg
Bret Aug-27-03 11:56 AM
Ok Packer, you got Shari going, we have done open canning (quite a bit) and now she is looking for a pressure cooker. What should she look for, and how big? <grin> She really jumps with both feet when she jumps. http://community.otwa.com/infopop/em...icon_smile.gif
http://www.qtcreations.com/ebay/qtfence.gif
Windows doesn't have any bugs, just undocumented Features!
Cannot load Windows 95, Incorrect DOS Version.
packer Aug-27-03 12:14 PM
Hi Bret,
The best canners are 12 Quart MIRRO. They Hold 7 Quart Jars or 10 Narrow Mouth Pints, if you use Wide Mouth Pints it will only hold 8 jars. I have 2 - 12 Quart Canners and a 22 Quart canner. I find that I don't use the 22 Qt one too often, you can do 20 pint jars in it. I've been using it for my open kettle tomatoes & Salsa.
Canning can be quit fun, once you've done it and the results are good you just want to can everything in sight. http://community.otwa.com/infopop/em...icon_smile.gif
A word of WARNING..... when tightening the lids down on your jars be sure and not over tighten them. Just one firm turn will be enough.
I learned from painful experience that if you tighten them to tight(had hubby doing it) they(the jars) will explode in your cooker.
I lost a lot of beans that first year before I figured out what I was doing wrong.
Now I tighten the jars myself and I'm a weakling.
I'll be glad to help all I can.
Good Luck to Shari! http://community.otwa.com/infopop/em...icon_smile.gif
packer
Bret Aug-27-03 12:28 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>I'll be glad to help all I can.
<HR></BLOCKQUOTE>
Thanks! You just did!
http://www.qtcreations.com/ebay/qtfence.gif
I was 1:363/1701.5 in a past life.
frogmammy Aug-28-03 12:14 AM
Hey Packer! You wanna share your salsa recipe? My daughter is looking for a GOOD one....so far everything she's tried looks a little sick.
Frogmammy (Who froze a bushel of Peaches last night, peach jam makin' on Sunday!)
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