Canning Meat in Bottle Jars

Canning meat in bottle jars process:

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

1. Apprehend the manufacturer's instructions on the use of your burden canner. Use alone accepted jars advised for home canning. These jars will accept the manufacturerís name molded in the glass. Never use jars from bartering aliment products.

2. Either a raw backpack or hot backpack adjustment may be used. Add alkali (1/2 teaspoon per pint jar, 1 tsp for quart jar) and spices into the abandoned container. Leave 1 inch headspace in bottle jars.

Raw pack - use raw meat, do not brown. Raw meat is arranged anon into jars. Do not deeply backpack the jars. Add alone meat and seasonings, don't add liquid. Raw meat will absolution its own juices during the canning process.

Hot pack - amber meat afore packing. Amber the meat in a bucket with a baby bulk of fat. The meat shrinks and can be arranged added tightly. Save the aqueous which will be added (hot) to the jars afterwards packing. If added aqueous is needed, add broth, amazon abstract or water.

NOTE it is accepted to alter jars back application a baptize ablution canner. What about a burden canner? Jars that will be candy in a burden canner don't accept to be antibacterial as the aerial canning temperatures will alter them anyhow. Run a artificial apparatus about the central of the jar to chargeless bubbles and abolish balance air.

3. Clean off the rim of the jar and abode the lid on top. Defended the lid with a screwband, feel tight.

4. Put 2 to 3 inches of baptize in the canner. The temperature of the baptize should be agnate to the temperature of the product; this prevents accent on the bottle jar. Abode abounding jars on the rack, application a jar lifter. Adhere the canner lid securely. Leave the weight off the aperture pipe. Calefaction at the accomplished ambience until beef flows advisedly from the aperture pipe. This pushes the balance air out of the canner through the aperture port. If the canner is not exhausted, the central temperature may not accord to the burden on the gauge. While advancement the aerial calefaction setting, let the beef escape continuously for 10 account and again abode the weight on the aperture pipe. The canner will beset during the abutting 3 to 5 minutes. About-face the calefaction bottomward hardly back the canner alcove about 7 psi, again delay for the burden to body up. Delay until a punch indicates 11 psi or the 10 pounds abounding barometer starts to jiggle. Now you can alpha timing the process.

  • Process meat and banty in bisected pints and pints for 75 account and quarts for 90 minutes.
  • Process angle in bisected pint and pint jars for 100 minutes.
  • Process angle in quart jars for 160 minutes.

Regulate calefaction beneath the canner to advance a abiding burden at or hardly aloft the set barometer pressure. Quick and ample burden variations during processing may account accidental aqueous losses from jars. The burden charge be maintained in adjustment to authority the lids in abode during processing and in the aboriginal stages of cooling so that the burden in the canner consistently exceeds the burden central the container. Chase the canner manufacturerís admonition for how a abounding barometer should announce it is advancement the adapted pressure.

NOTE if at any time burden goes beneath the recommended amount, accompany the canner aback to burden and alpha the timing of the action over again, from the alpha (using the absolute aboriginal action time). This is important for the assurance of the food.

5. Back the timed action is completed, about-face off the heat, abolish the canner from calefaction if possible, and let the canner depressurize. Do not force-cool the canner. Acquiesce the burden to bead naturally, donít administer algid water, algid bolt or abolish the weight until the burden drops completely. Affected cooling may aftereffect in alarming aliment if the cooling aeon has been included as a allotment of the thermal process. Cooling the canner with algid active baptize or aperture the aperture anchorage afore the canner is absolutely depressurized will account accident of aqueous from jars and allowance failures. 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 aqueduct or accessible the pet-cock. 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. Depending on the admeasurement of the canner it may booty from 30 to 45 account for the burden to bead to zero. Abolish jars with a jar lifter, and abode them on a anhydrate or a cooling rack. Do not retighten lids afterwards processing, you may accident the seal. Let jars sit undisturbed to air-conditioned at allowance temperature for 12 hours. Never blitz the cooling action or jars may break. Jars should be cooled in an breadth abroad from drafts. Air alarming on hot jars may additionally account breakage. Jars will allowance as they cool. The jar lid will cull in back a exhaustion is formed. Analysis the seals.

6. Characterization the jars with the blazon of meat, date, processing time and pounds of pressure. Abundance in a air-conditioned aphotic place. The screwbands may be removed. Do not benumb jars as this may accommodation the seal.

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