Canning Meat Video

[NT2C]

[12_Gauge_Chimp]

It's not pork, but I've seen several people on that "Life Below Zero" show can stuff like fish (usually trout or salmon) or caribou or deer meat.

And now I'm hungry for some deer jerky.

[flybynight]

IDK I've always  read never water bath can meat

[Ever (Zombiepreparation)]

wow

The video makes it look easy doesn't it. Am 1/4 mormon and used to know lots of lds young adults back in the day whose grandparents lived making & keeping this kind of 'storage' (what we call preps) which is an lds be prepared precept.

[Ever (Zombiepreparation)]

IDK I've always read never water bath can meat

Sounds possibly important. Do you remember any of the reasoning for this?

[Anianna]

IDK I've always read never water bath can meat

Sounds possibly important. Do you remember any of the reasoning for this?

It's alkaline, meaning that it doesn't have the acid necessary to stave off bacteria.  You can water bath can tomatoes because they are acidic.  Meat needs to be pressure canned to be safe for consumption. 

[Ever (Zombiepreparation)]

IDK I've always read never water bath can meat

Sounds possibly important. Do you remember any of the reasoning for this?

It's alkaline, meaning that it doesn't have the acid necessary to stave off bacteria.  You can water bath can tomatoes because they are acidic.  Meat needs to be pressure canned to be safe for consumption. 

EMMV I guess though maybe everyone should look at this little conversation if newly considering meat canning? I mean I'd a never thunk twice about it.

[Anianna]

IDK I've always read never water bath can meat

Sounds possibly important. Do you remember any of the reasoning for this?

It's alkaline, meaning that it doesn't have the acid necessary to stave off bacteria.  You can water bath can tomatoes because they are acidic.  Meat needs to be pressure canned to be safe for consumption. 

EMMV I guess though maybe everyone should look at this little conversation if newly considering meat canning? I mean I'd a never thunk twice about it.

Getting lucky for a while, even a long while, doesn't mean it's safe and it can be even less lucky for people with risk factors.  My philosophy is that if you're canning for other people, do it right.  If you're canning for just yourself, do what you want and be prepared for the consequences should they happen. 

We as a society have over a century of research and best practices to go on to avoid food poisoning.  My primary resources for canning instruction are the National Center for Home Food Preservation and Ball Canning recipes.  I might consider a recipe published by a university with an agricultural or solid microbiology department so long as if follows best practices.  Random family canning recipes, whether online or even handed down, are a risk that need to be individually and carefully assessed for best practices.  Our understanding of safe food handling has changed a lot since great granny learned from her mom how to store food before dear ol' ma took ill from botulism. 

You know what sucks more than not having food in an emergency?  Getting sick from your food in an emergency. 

https://nchfp.uga.edu

[NT2C]

I wonder what effect the other ingredients have on the pH?

[flybynight]

Unless pickled, both peas and carrots need to be pressure canned also. The spoonful of vinegar she put in could not be near enough. Especially for cold pack canning .

[Anianna]

I wonder what effect the other ingredients have on the pH?

That's a good question.  Best practices as they stand now is that if it has meat, you should pressure can, even if you put the meat in with something like tomatoes.  You're not going to get sufficient acid into the environment to make meat safe without sufficient pressure for a sufficient duration. 

A lot of these recipes are handed down from generations old practices that just haven't caught up with what we know now.  It would be like us keeping our Christmas ham on the sideboard for a week like our ancestors did instead of keeping it in the fridge.  You might not get sick, but that doesn't mean that's because it's a safe practice.  This recipe would be safest going through the pressure canner at a pressure and time appropriate for the included meat.

[Ever (Zombiepreparation)]

I'm giving this a bump for any of our new members who have had a thought or two about doing a bit of home canning meat. Or even new or fun info that any members might like to add now.

[flybynight]

I'm giving this a bump for any of our new members who have had a thought or two about doing a bit of home canning meat. Or even new or fun info that any members might like to add now.

Can't believe I never linked these sites

https://nchfp.uga.edu/#gsc.tab=0

https://pickyourown.org/allaboutcanning.htm