Quick introduction to Wet Canning

Today a friend invited me over to learn about wet canning. She invited a lady from our church over who owned a pressure cooker--and she taught us about canning meat.

I have never canned before and I have never used a pressure cooker--but it seemed easy enough (although it took the majority of the day).

1) My friend browned her stew meat, and had several wide mouth jars nice and cleaned.
2) She saved the juices and mixed it with some bullion to make broth
3) She cut the meat into little pieces and filled them to the top of the jars.
**The lady today said the jars didn't have to be hot, just clean.
4) She filled the jars with broth
5) They cleaned the outside of the jar.
6) They boiled the jar tops for a few seconds and then screwed them onto the jars. (She had a nifty little magnet to get the jar tops out of the boiling water).
7) They put 2-3 quarts of water into the bottom of the pressure cooker
8) They then put the jars into the pressure cooker
9) They sealed the jars and turned on the gas stove
10) When the pressure cooker started to whistle--they turned down the temperature and set the clock for 90 minutes.
11) The pressure cooker did it's thing and when the timer turned off--we turned off the heat source
12) We waited for the temperature gauge to drop to zero, and then we opened the top.
13) We carefully removed the jars (another nifty tool was used) and put them on the counter--they were still boiling inside.
14) After it cooled--we checked the seal (they all worked) so yippee--there was some yummy meat stored away.

(These are the steps that I remember--we had like 10 kids running around and it was my first time ever--so I might have forgotten something)--but it really didn't seem very difficult. She said meat takes the longest--but other than that--everything was really really easy.

The lady that taught us told us that it was her experience that the meat lasted for many many years. She told us that it wasn't necessary, but she always cooks the meat for a little bit (10-15 minutes) after she gets it out of the jar--just to make sure that everything was disease free. She said she has been doing it for years and years and years--and has never had any problem.

The process of pressure cooking the meat--helps to tenderize the meat--so that way you can buy the cheaper cuts of meat--and time will work the meat--so that it's "fork tender" by the time you eat it.

http://www.consumersearch.com/www/kitchen/pressure-cookers/reviews.html

Here's what I'm excited about (of course you can add "pressure cooker" to my wish list).
My husband has these Yummy enchiladas that he likes me to cook--but it takes me all day in the kitchen --because creating the meaty sauce--is a time intensive project. What I would like to do is to quadruple my meat recipe for these enchiladas--and then can them in the sauce. This will really allow the meat to absorb the flavor. Then we would be able to have this recipe more frequently (maybe 1 time per month) rather than 1-2 times per year--because the hard part is already done. (It's super easy to put it in the corn tortillas and cook). Sounds like a plan to me!

The lady that worked with us today is a BIG fan of canning in glass jars. She said she used to store food in #10 cans--but she opened it once and it was all bad. That is when she started canning--cause she can see the food and she knows what's good and what's bad.

She had a "Blue Book" recipe book for canning and it had all sorts of recipes in there.

I think pressure canning meat is the way to go!

1) NOT SO GROSS
Here's why--one canned meat is expensive to buy and to me it makes me think of dog food. I saw this lady's display of canned meat--and I thought it looked pretty gross.

However, after participating in the making of the meat--it was no longer gross--it actually seemed very very yummy. So, when you make it yourself--you know that you are putting quality products inside--and you won't be sooo scared to eat it.

2) Cheaper today
Also, we as Americans are used to eating meat. Meat prices are continually on the up (just like gas). So if you can put meat away at today's prices--it saves you from buying meat at tomorrow's prices.

3) Better than the alternatives:
I'm not too excited about living on the fake meat alternatives or sprouting seeds alone--having some meat for survival purposes will be super nice

4) Getting discounts:
The lady today said you can get a better deal on meat if you buy it in bulk. Buying in bulk might not be something the avg family can do if you have a little freezer like mine--but if you buy in bulk and then pressure can the meat--you can get the discounts

5) Doesn't require refrigeration
I have a little freezer--so I can only have about 1 month's supply of freezer food on hand (and that's really really tight in my freezer). So having some alternatives as canned meat--allows me to access my pantry and cupboards as storage too!

Any favorites out there--feel free to post in the comments section. I linked an article that ranks some of the best pressure cookers--and it seems like the price ranges from 99 dollars to 200 dollars.

Well it's time for Family Home evening--so I have to run. Tonight we are doing sprouting seeds--so I'm going to research that next week and let you know what I learn!