Who’s canning ?

Twigg

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We just pulled 2 small loads out of the pressure cooker (Don’t need expensive pressure canner - yes, there’s a difference. There’s 9 pints of pork loin and 3 pints of lamb roasts. We usually stick to pork and poultry so the lamb was a trial run. Lamb meat can have a fair amount of connective tissue and I believe the canning process will pretty much take care of any tough things.

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We process the pork by layering meat then red onion pieces and roughly 1/2 teaspoon dried garlic bits. Might sound like not much garlic but there’s four layers in each pint. We added chopped rosemary to similar layers of lamb.
If we don’t open a can (jar) of lamb for dinner tonight, we’ll have it tomorrow and I’ll post results in this thread. While the rest of the world is scrambling for an extended bug in, we’re all set.
 

Manomet

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So how was it? What kind of pressure cooker do you use? They are all unubtainium right now and don't want to buy a piece of crap so I am interested in your experience.
 

Twigg

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We use a regular pressure cooker. The kind you can get at a walmart or target. No pressure guage, just a "jiggiler" on top. You can spend a lot more for a dedicated pressure canned if you want. It may or may not have more capacity depending on size. The pressure cooker does the same exact thing the more expensive canned does.
 

Wildweasel

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don't worry about buying an old canner the parts are usally still avalible, we refurbised a few with new guages and new safty buttons for cheap money. the wife has been doing some broths and we are ready for the garden to produce.
 

Twigg

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So, how did the lamb turn out?
Results were favorable. The meat came out nicely. It retained its texture without falling apart or being excessively chewy. We always start with raw pack and don't add any water. The liquids rendered out of the meats make for super tasty gravies, stews and soups.
 

Manomet

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It came with the original manual (1975) which has a price list for parts, about 20% of todays parts. It's all there and then some @ $80 I am pleased.
 

Uzi2

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The Roma green beans are coming in...will be pressure canning about three batches of 7 quarts tonight.

We were out in the garden at 0645 this morning picking and will be for the next few days.
 

Wildweasel

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we did 21 qts of pickles this week. (not ours but from a local farm. ) 20lbs for $25.00 made momma happy to get some stuff put up. our garden is finally starting to produce. (Squash yellow and Zuke) and the rest is coming along since we got rain .
 
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Never thought of canning potatoes but I find myself with about 20 lbs right now. So before they go bad I ned to do something with them.
If they sprout eyes just rub them off. Usually by the third time they don’t sprout back. Way easier than canning.
I store the taters I grow in baskets lined with paper to keep out the light. The baskets stay in the coolest room
In the house and last till spring for replanting.
 

one-eyed Jack

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Son in Alaska cans better than 500 jars of moose, deer, bear, halibut and salmon each year. To take them thru the winter. It's just a way of life up there. His wife has hundreds of ways to prepare the stuff. Also sends some of his great smoked salmon down to me. Jack.
 

Uzi2

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Son in Alaska cans better than 500 jars of moose, deer, bear, halibut and salmon each year. To take them thru the winter. It's just a way of life up there. His wife has hundreds of ways to prepare the stuff. Also sends some of his great smoked salmon down to me. Jack.
Yup, food and fuel for heat are two of the highest priorities.
 

peterk123

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Lid update. The prices of lids was making me sick so I started to reuse them. 100% success rate. Some are on round three and no issues. That cuts the cost significantly because I am canning weekly.
 
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