Home canning meat poultry, red meats, game and seafood — publications 5 gases


5. Regulate heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure. Quick and large pressure variations during processing may cause unnecessary liquid losses from jars. Weighted gauges on Mirro canners should jiggle about two or three times per origin electricity account minute. On Presto canners, they should rock slowly throughout the process.

6. When the timed process is completed, turn off the heat, remove the canner from the heat if possible and let the canner depressurize. Do not force-cool the canner. Forced cooling may result in food spoilage. Cooling the canner with cold running water or opening the vent port before the canner is depressurized fully will cause loss of liquid from jars and seal failures. Force-cooling also may warp the canner lid of older model canners, causing steam leaks. Depressurization of older models should be timed. Standard-sized heavy-walled canners require about 30 minutes when loaded with pints and 45 minutes with quarts. Newer thin-walled canners cool more rapidly and are equipped with vent locks. These canners are depressurized when their vent lock piston drops to a normal position.

Cool the jars at room temperature for 12 to 24 hours. Jars may be cooled on racks or towels to minimize heat damage electricity billy elliot karaoke with lyrics to counters. The food level and liquid volume of raw-packed jars will be noticeably lower after cooling. Air is exhausted during processing and food shrinks. If a jar loses excessive liquid during processing, do not open it to add more liquid. Check for seals, wash jars, label and store. Reprocessing unsealed jars

If a lid fails to seal on a jar, remove the lid and check the jar-sealing surface for tiny nicks. If necessary, change the jar and add a new, properly prepared lid. Reprocess the jar within 24 hours using the same processing time. Head space in unsealed jars may be adjusted to 1½ inches, and jars could be frozen instead of reprocessed. Foods in single unsealed jars could be stored in the refrigerator and consumed within several days. Adjust for Altitude

As altitudes increase, air becomes thinner, and this affects both pressures and boiling points in home canning. Using the water-bath process times for canning food at sea level may result in spoilage if you live at altitudes of 1,000 feet or more. Water boils at lower temperatures as altitude increases. Lower boiling electricity flows through temperatures are less effective for killing bacteria. Increasing the processing time or canner pressure compensates for lower boiling temperatures. Select the proper processing time and canner pressure for the altitude where you live.

Procedure:Choose freshly killed and dressed healthy animals. Large chickens are more flavorful than fryers. Dressed chicken should be chilled for six to 12 hours before canning. Dressed rabbits should be soaked one hour in water containing 1 tablespoon of salt per quart and then rinsed. Remove excess fat. Cut the chicken or rabbit into suitable sizes for canning. Can with or without bones.

Procedure: Choose fresh, chilled meat. With venison, add one part high-quality pork fat to three or four parts venison before grinding. Use freshly made sausage seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Shape chopped meat into patties or balls or cut cased sausage into 3- to 4-inch links. Cook until lightly browned. Ground meat may be sauteed without shaping. Remove excess fat. Fill jars with pieces. Add boiling meat broth, tomato juice or water, leaving 1 inch of head space. Add 1 teaspoon of salt per quart to the jars, if desired. Adjust lids and process according to Table 1 or 2. Meat Stock (Broth)

Beef: Saw or crack fresh trimmed beef bones to enhance the extraction of flavor. Rinse the bones and place them in a large stockpot or kettle, cover the bones with water, add the pot cover and simmer three to four hours. Remove the bones, cool the broth and pick off the meat. Skim off fat, add the meat gas efficient suv 2014 removed from the bones to the broth and reheat to boiling. Fill jars, leaving 1 inch of head space. Adjust lids and process according to Table 1 or 2.

Chicken or turkey: Place large carcass bones in a large stockpot, add enough water to cover the bones, cover the pot and simmer 30 to 45 minutes or until meat easily can be stripped from the gas bloating pain bones. Remove the bones, cool the broth, strip the meat from the bones, remove and discard excess fat, and return the meat to the broth. Reheat to boiling and fill the jars, leaving 1 inch of head space. Adjust lids and process according to Table 1 or 2. Strips, Cubes or Chunks of Meat

Procedure: Wash beans thoroughly and place them in a 2-quart saucepan. Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours. Drain and discard water. Combine beans with 5½ cups of fresh water and 2 teaspoons of salt. Bring to a boil. Reduce heat and simmer 30 minutes. Drain and discard water. Brown ground beef, chopped onions and peppers, if desired, in a skillet. Drain off fat and add 3 teaspoons of salt, pepper, chili powder, tomatoes and drained cooked beans. Simmer five minutes. Caution: Do not thicken. Fill jars, leaving 1 inch of head space. Adjust lids and process according to Table 1 or 2. Fish

Procedure: Remove the head, tail, fins and scales. Wash and remove all blood. Split fish lengthwise, if desired. Cut cleaned fish into 3½-inch lengths. Fill pint jars, skin side next to the glass, leaving 1 inch of head space. Add 1 teaspoon of salt per pint, if desired. Do not add liquid. Adjust lids and process according to Table 1 or 2. Soups

Procedure: Select, wash and prepare vegetables, meat and seafoods as described for the specific m gasbuddy app foods. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables. For each cup of dried beans or peas, add 3 cups of water, boil two minutes, remove from heat, soak one hour and heat to boiling. Drain and add meat broth, tomatoes or water until covered. Boil five minutes.