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Post by Martha Anne on Tue May 12, 2009 8:32 am

While not a Mormon myself, they do have great info on food storage, etc. On Directtv, there is a BYU channel (374) and at 8:00 pm this evening, they are going to do a feature on canning meat, if anyone is interested.

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Post by Sonshine on Tue May 12, 2009 9:30 am

Ohhhh noooooo! I missed it! I knew I should have stayed on the puter! So, did you watch it? Share what you learned. Very Happy

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Post by Martha Anne on Tue May 12, 2009 10:46 am

I did watch it, tho my son and his girlfriend came in just as they were getting to the vacuum sealing jars part of the program (didn't know that would be on but would love to have seen it. The lady liked raw packing meat (except ground meats) better as she said it had better texture than cooking it first. 1 lb. of meat to 1 pint jar was something else she said and that not to use a pressure cooker as a canner when processing meat. The cooker is too thin, thus it heats too fast and then cools too fast to be safe when canning meats. It will probably be on again, maybe tomorrow and the show is Living Essentials (I think) . I put my remote on guide, channel 374 and then go thru the times to find the program, then info to find out what will be on. Hope this helps. Blessings, M. A.

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Post by Parsons Wife on Tue May 12, 2009 10:51 am

If you have a pressure canner, canning meat is no problem. There are plenty of books on putting up foods of all kinds. I regularly can tenderloin, rabbit and the like. Each meat requires a different pressure and different times. Sure puts a whole new signature on "fast foods". I know I can rustle up a supper in less than 30 minutes ~ start to finish ~ with canned meat. Blessings, Janet
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Post by Martha Anne on Tue May 12, 2009 10:55 am

Janet, that is the main point they were pushing on the show; how convenient it is to have the meat ready to use; plus of course, having it in place for those needy times we all face at times. God bless, M. A.

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Post by Sonshine on Tue May 12, 2009 11:09 am

I canned some beef chunks last year. I have to admit, they don't look very appetizing. Do they taste better than they look?

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Post by Parsons Wife on Tue May 12, 2009 11:14 am

Not sure why they wouldn't look appetizing, but I love my canned meat Smile Allows gravy making to be so easy Smile
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Post by Sonshine on Tue May 12, 2009 11:44 am

Mine doesn't look that good. I haven't tasted it yet, almost afraid to. But I followed the directions in my canning book.

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Post by Parsons Wife on Tue May 12, 2009 8:04 pm

Is the seal still intact? Did it suffer excessive heat? Open a can and smell for signs of spoilage if the other two are okay. I know lots of folks who have wonderful blessing with canned corn. For me, no matter what I do it never does right, so I always freeze my corn. Who knows, but you ought to try it. I even can my left over turkey broths. <3 Janet
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Post by Sonshine on Tue May 12, 2009 8:16 pm

The seal is intact and it's been in my indoor pantry, so it shouldn't have had excessive heat. It really doesn't look spoiled, just...... not sure how to describe it. I think I'm just so use to seeing store bought canned meat in gravy, and I didn't do any gravy because I was told not to try it that way. Maybe it just looks naked. LOL

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Post by Parsons Wife on Wed May 13, 2009 1:12 am

LOL! Well, I make the gravy from the broth in the jar with the meat. Smile
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Post by Sonshine on Wed May 13, 2009 1:19 am

That's what I figure I would do, if I ever get brave enough to try it. LOL

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