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Meat Canning Recipes, Tips And Advice
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<blockquote data-quote="biednick" data-source="post: 2903236" data-attributes="member: 123604"><p>I do it every year, and just follow NCHFP's instructions which you can find here:</p><p></p><p>[URL unfurl="true"]https://nchfp.uga.edu/publications/publications_usda.html#gsc.tab=0[/URL]</p><p></p><p>I've done both raw and hot pack, and prefer hot packing. </p><p></p><p>I don't season it beyond a bit of salt. Seasoning it at the time you can it locks you in to a certain flavor profile, so I prefer to leave it unseasoned until I use it. </p><p></p><p>When reading other people's recipes remember canner style, altitude, and jar size all affect canning time.</p></blockquote><p></p>
[QUOTE="biednick, post: 2903236, member: 123604"] I do it every year, and just follow NCHFP's instructions which you can find here: [URL unfurl="true"]https://nchfp.uga.edu/publications/publications_usda.html#gsc.tab=0[/URL] I've done both raw and hot pack, and prefer hot packing. I don't season it beyond a bit of salt. Seasoning it at the time you can it locks you in to a certain flavor profile, so I prefer to leave it unseasoned until I use it. When reading other people's recipes remember canner style, altitude, and jar size all affect canning time. [/QUOTE]
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