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The Ball Canning book is great. I use a water bath, but a pressure canner is faster. I have a glass top stove, so I cannot use a pressure canner on it, they will break. Also, if you have a glass top stove, you cannot use a canner that goes more than 1 inch beyond the burner area, again it can break.
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I just started canning this year too. Haven't done any water bath canning yet, but plenty of pinto beans and chicken. Meat does taste different tho and I was warned. Chicken tastes like tuna fish. Not something you'd want to use on a salad but hidden in a casserole would be fine.
Haven't read thru all the other posts but be sure to use the "newer" recipes vs something your grandmother used. They've changed the timing, to be sure foods are correctly cooked. Good luck, relax, and enjoy !!! |
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Not sure if you can use canners and pressure canners on a glass top cook stove.
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so helpful. Ball & Kerr companies have great books and customer service. use them ! |
Ditto to the Ball Canning Guide and pressure canner. Canned meats and low acid vegetables MUST be pressure canned and boiled after opening. The flavor of home canned meats is great. Chunks of venison, yummy. When we worked up a beef I canned stew meat, chuck roast and even burger. Lean, grass fed beef is better canned. My grandmother even (my father said) rolled up round steak and packed it in jars.
Freeze the corn. :thumbup: |
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Living in Indiana, how do you know about Reed City? I lived in Big Rapids for 9 years.
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There is an old book called "Putting Food By" that gives you all the details of canning any and everything. A must have for someone who cans a lot.
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When my DH was still alive, we lived in Oregon and deer hunted each fall. I canned a lot of venison. Excellent for strogonoff, spaghetti sauce, stews. But definitely you must use a pressure canner for any meat or fish. (I also canned salmon as we fished each summer at Brookings, OR.)
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