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Cooks' Corner
Meat Canning Recipes, Tips And Advice
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<blockquote data-quote="Pa.Frank" data-source="post: 2949146" data-attributes="member: 128054"><p>We have done the raw pack or cold pack as some call it all the time. </p><p>In a qt jar of meat, add your spices. for the last deer we canned it was a couple slices of onion and 4 or so garlic cloves salt and pepper. It was the best deer meat I have ever had. I have never been a fan before this.</p><p></p><p>Your canner should come with a booklet that will tell you how to pack the jars, (how much head space to leave) how to prep the jars lids and bands, and how long to can it at what pressure and length of time depending on your altitude. 10 bucks will get you all the documentation you need on Amazon.</p><p></p><p>Also if you don't have nice well water, or if you have hard water, then recommend using distilled water for your canning.. it just prevents the mineral buildup on the lids and bands.</p></blockquote><p></p>
[QUOTE="Pa.Frank, post: 2949146, member: 128054"] We have done the raw pack or cold pack as some call it all the time. In a qt jar of meat, add your spices. for the last deer we canned it was a couple slices of onion and 4 or so garlic cloves salt and pepper. It was the best deer meat I have ever had. I have never been a fan before this. Your canner should come with a booklet that will tell you how to pack the jars, (how much head space to leave) how to prep the jars lids and bands, and how long to can it at what pressure and length of time depending on your altitude. 10 bucks will get you all the documentation you need on Amazon. Also if you don't have nice well water, or if you have hard water, then recommend using distilled water for your canning.. it just prevents the mineral buildup on the lids and bands. [/QUOTE]
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