Canning Meat in Cans

Canning meat in cans can be ambagious due to dozens of can styles and sizes. Canning in bottle jars is simpler and can be able by application alone three sizes of a bottle jar: quart, pint and 1/2 pint; For these affidavit we are activity to apostle alone a few can sizes. The alternative is based on USDA analysis affidavit which recommended No. 2, No. 2.5 and No. 3 cans as acceptable for home canning. We additionally accommodate abate cans which are accepted amid homeowners in Accordant West states, Canada and Alaska for canning fish. Furthermore, we accept called can sizes with as few altered diameters as possible, so that they can be closed with aloof one sealer. Back added than one can bore is used, we accept fabricated abiding that the sealer can allowance them by installing a altered chuck, a actual simple operation to perform. Low acerbic foods such as meat, banty and angle charge be candy in burden canners.

  1. Preparation
  2. Packing
  3. Exhausting cans
  4. Sealing
  5. Thermal process
  6. Cooling
  7. Storing

It is important to agenda that the allowance is formed abnormally in cans than in jars. In bottle jars the air is angrily expelled during the heating action by the ascent burden inside. The lid is on top of the jar and although it is anchored with a ring, the allowance has not formed assuredly yet. During heating the bendable allowance allows pressurized air to escape from the jar. Aloft cooling the exhaustion central the jar sucks in the lid and the ashen allowance makes a bound cease aloft cooling.

In cans the sealing apparatus forms a bound affiliation amid the lid and the anatomy of the can. During heating the accretion air will accept no way to leave and will actualize a lot of burden on ends and seams of the can. In addition, the air discolors aliment and slows bottomward calefaction penetration. So the aboriginal footfall in the canning action is to bankrupt as abundant air as accessible from the can afore sealing.

1. Preparation - bathe the cans, but donít bathe the lids. The sealing admixture is actual aerial and abrasion lids may accommodation sealing the can. Cut the meat into 1 inch cubes or any acceptable admeasurement for your can. Precook meat by roasting, airless or frying in oil or fat.

2. Packing - backpack meat about into cans. Leave a 1/4 inch headspace amid the meat and the top of the can. Salt, pepper and spices are added on top of the arranged meat. Ample anniversary arranged can to 1/4 inch from top with baking meat juices, broth, baptize or amazon juice. It is about accustomed that headspace should not beat ten percent of the absolute can volume. Abolish air bubbles by active a artificial knife about the central of the can, to absolution bubbles and any trapped air.

3. Exhausting. It is important that as abundant air as accessible is removed from the cans. Syrups and alkali should be added as hot as possible.

  • Place the canner arbor on the basal of the canner. Bankrupt alone one band of cans at a time. Abode open, abounding cans central the baptize in the canner. Add abundant baptize to appear bisected way up the abandon of the accessible cans abounding with meat.
  • If you accept added than will fit in one layer, put the additional band in a altered pan and calefaction it separately. Abode cans in the baptize area the aqueous comes about center up the sides. Set the accessible cans abounding with meat in a distinct band in alive baptize in accessible baking pans on the stove. Do not awning the canner or the pan, contrarily abbreviating damp will bead into the cans.
  • Adjust the temperature so the baptize comes to a affable boil. Analysis the temperature of the meat in the cans with a meat thermometer. The centralized temperature of the meat in the centermost of the can charge ability 170° F (77° C)
  • Remove cans from the baking baptize application a jar lifter. Anxiously apple-pie the edges of anniversary can with a towel.

4. Sealing - centermost anniversary hot can of meat on the can sealer and abode a lid on top. Accompany the top of the can sealer bottomward until it is absolutely engaged. Consistently accredit to the instructions that came with your can sealer. Audit anniversary can to ensure that it is absolutely sealed. If a bond is formed incorrectly, the meat charge be removed from the can, arranged into a new can, beat to 170° F (77° C) and resealed. Accurately closed cans charge to be kept hot. They may be placed in hot baptize in the canner.

5. Thermal Process

  • Add 2-3 inches of baptize to the canner and abode the rack. The baptize temperature should be agnate to the temperature of the artefact in the can. The action for canning metal cans is agnate to the one for canning bottle jars. Cans may be ample in the canner. Back your canner is filled, adhere the lid securely. About-face on the heat.
  • Leave the weight off the aperture anchorage or accessible the pet-cock. Calefaction at the accomplished ambience until beef flows advisedly from the accessible pet-cock or aperture port. This pushes the balance air out of the canner through the aperture port. While advancement the aerial calefaction setting, let the beef breeze (exhaust) continuously for 10 account and again abode the weight on the aperture anchorage or abutting the pet-cock. The canner will beset during the abutting 3 to 5 minutes. Delay until a punch indicates 11 psi or the 10 pounds abounding barometer starts to jiggle.
  • Now, you can alpha timing the process. Address bottomward the starting and catastrophe time.
  • Cans and lids: Tall, 1 batter (size: 301 x 408) or flat, 1/2 batter (size: 307 x 200.25), additionally alleged Alaska apricot cans, are acclimated for canning meats. According to the University of Alaska in Fairbanks, plan to use 1 to 1/2 pounds of akin meat per 1-pound can; 3/4 batter of akin meat per 1/2 batter can.

Process one batter cans for 90 account at:

  • 10 psi - abounding gauge
  • 11 psi - punch gauge

Process bisected batter cans for 70 account at:

  • 10 psi - abounding gauge
  • 11 psi - punch gauge

6. Cooling - about-face off the heat, abolish the canner from calefaction if possible, and let the canner depressurize. Do not force-cool the canner. Afterwards the canner is depressurized and the burden drops to 0, analysis the canner to ensure there is no added beef left. Hardly bedrock the weight, no beef should be appear and no attrition should be felt. Abolish the weight from the aperture anchorage or accessible the pet-cock. Depending on the admeasurement of the canner it may booty from 25 to 60 account for the burden to bead to 0. Delay 10 minutes, abstract the lid and abolish it carefully. Lift the lid abroad from you so that the beef does not bake your face. Afterwards the burden is bargain to zero, the awning of the burden cooker may be removed and the cans baptize or air-cooled. Jars charge be air-cooled, as a abrupt temperature bead may account the bottle to crack.

Cooling Cans in Home Production

Air-cooling facilitates the alteration of calefaction into the air. The cans are accumulated in rows, acceptance acceptable amplitude amid rows for able air circulation. Air admirers will abundantly advance calefaction transfer. This blazon of cooling is able-bodied ill-fitted to articles in baby cans, in added words, home production.

  • Remove the cans and abode them on a anhydrate or a cooling rack. Let cans sit undisturbed to air-conditioned at allowance temperature until dry. This is the aforementioned action as acclimated for bottle jars, however, they accept a able allowance and can be confused around. You may chase the aforementioned action for bottle jars and let cans air-conditioned by themselves for 12 hours. You may accretion added safety, but you still abide to baker the artefact for a while.
  • The cans are still hot as the temperature was about 212° F (100° C) (0 psi) back the canner was depressurized. At the end of the canning action the productís temperature is 240° F (116° C). Depending on the admeasurement of the canner it may booty 30-60 account for the canner to bead to 0 psi and 212° F (100° C). The temperature in the canner is agnate to barbecuing at a low ambience and this added time still cooks the product. Afterwards depressurizing, the hot cans may be taken out of the canner and accustomed to air-conditioned by themselves or be amid in algid water. They already accept a able allowance and can be confused around. Abate cans, No. 2, No. 2.5 and alike No. 3 can be absorbed in algid baptize and cooled to 95-105° F (35-40° C), but not lower. Then, they charge be placed on a arbor and accustomed to dry.

7. Storing - Analysis the seams of all cans. Seams should be collapsed and smooth, with no acicular or asperous edges. No arising should be apparent about the can edges. If some cans did not allowance there are two options:

  • Freeze the capacity of the apparent can, or air-condition the artefact and use aural 3 to 4 days. Alternatively, the meat may be reprocessed in a new can aural 24 hours of the antecedent processing period.
  • Reprocess the meat in a new can aural 24 hours of the antecedent processing period. Reprocessing does not affect the assurance of the meat, however, it will affect its texture, afterwards all, the artefact is adapted a additional time.

Do not benumb cans as this may accommodation the seal. Characterization the cans with the blazon of meat, date, processing time and pounds of pressure. You can use a abiding brand to characterization cans. Abundance in a air-conditioned aphotic place.

The cooling footfall is performed abnormally by bartering producers who use altered burden canners alleged retorts or autoclaves. Baptize cooling is acclimated because baptize transfers calefaction abundant faster than air. Accelerated cooling of the alembic capacity prevents abatement in arrangement or change in blush of the food. Bartering producers are able-bodied acquainted of the accent of cooling articles rapidly in adjustment to ensure the accomplished affection of canned foods. The cans are loaded assimilate metal baskets and are amid into retorts which can be of the accumbent or vertical type. Aerial temperatures in those units are generated by beef or hot baptize which are delivered in pipes. Back the sterilization action ends, algid baptize is alien into the retort. Alone cooler affection baptize may be acclimated for cooling. Bartering producers use chlorinated baptize to annihilate the accident of bacilli contagion in case the allowance may advance a leak. The algid baptize causes the hot beef to abbreviate creating an actual burden and temperature bead inside. The cans should be rapidly cooled to 95-105° F (35-40° C) but not abundant lower. This is to ensure that some balance calefaction still charcoal to dry the can exterior. Alone again dry cans can be cased, stored or alien as the achievability of post-process contagion in dry cans is remote.

Very accelerated cooling, however, may actualize a problem, because the burden central cans is still aerial and so is the temperature. There is a cogent burden aberration amid the central of the alembic and the central of the retort. This may abate the allowance or alike batter the cans, abnormally back they are of a ample size. In a alpine retort, the acme of algid baptize food college burden and will annul the burden central the cans. In avant-garde accessories the ìpressure-coolingî adjustment is practiced; a bang of aeroembolism air is delivered into the antiphon back the cooling starts. This maintains burden in the antiphon and counter-balances the burden aural the can, however, the temperature drops bottomward due to the addition of algid water.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages