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Food Preservation


Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...

Location: North Carolina
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Latest Activity: Sep 17, 2019

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Comment Wall

Comment by Pat Johnson on July 7, 2010 at 8:58am
Over the past week I've been experimenting with canning sausages.I've canned meat for years but never sauage in casings. I wanted to make sure they would hold togerther and not brust into plain ground meat. I plan to make/stuff a "lot" of sausage this fall and wanted to be sure I could store it canned and not have to freezer burn a bunch of it. It would also serve to pre-cook the sausage making it a fast food. Once canned it would only need to be heated or if you wanted grill marks, a quick minute on the grill. Because it would be canned I could have it ready to go on the grill or in the pan if needed at the lasat minute and consequently would not have any waste at all. No more having to guess at how much to thaw or having to eat sausage leftovers for a week. As it turns out I can "CAN" sausages with tremendous results. In the end I learned I could fit 5 full sausages in a quart jar. I can the sausages adding "nothing else", no water or broth, for 90 minutes. The result is a sausage that is already cooked and has the same consistancy of a sausage cooked on the grill (minus the charing & grill marks). The pros are....fully cooked and ready to eat, shelf stable, no freezer burn, extraordinarily portable. Cons....takes a few minutes to stuff into the jars and a couple hours to process. Now when I go on picnics or to an outdoor BBQ I'm not stuck cooking for a long time over a hot grill!!!! I used the Johnsonville type sausage and tried italian, brats and chirizos. All of them turned out the same and were great.
Comment by David Berry on July 18, 2010 at 1:47am
Saw a recipe for pickled halibut on http://www.scandcook.com/
Large Jar, Chop up fish in cubes, stack fish - onion - sea salt in layers.
Add sprigs of rosemary
Boil vinegar, some water, and rose wine. Pour into jar
Set jar in boiling water for about 15-20
rest and cover
Comment by Mel G on July 18, 2010 at 8:00am
Pat ~ Let me start by saying, I've never canned meat except what's in chili... You don't put anything in the jars with the sausage? No liquid of any kind? I'm looking forward to canning up meat when hunting season comes along, but can not afford to try if with store bought meats. So, in the meantime I'm gathering up tips, tricks and recipes for all sorts of canned meat. We have a large deep freezer that I always keep full, so it's not like there is magically going to be space after hunting ~ lol ~ so I'm going to have to can it. Plus, I'm thinking we may go wild hog hunting before hunting season. They are a nuisance animal here and we can go get them at any time. I've just got to get more proficient with my bow first. Or bring the .22.
Comment by Pat Johnson on July 18, 2010 at 10:15am
I rarely use any additional liquid when caning meat. Adding liquid causes a lot of the meats to become soft and mushy (especially sausages). There is enough liquid in the meat, chicken and fish to ensure a good source. The meats will pressure-can just fine without the additional liquid so why add it? Besides, I like to know there is only meat,chicken or fish in the jar. There's enough guessing what's in the jar at the store;-)
Comment by Torry on July 18, 2010 at 11:37am
I've canned plenty of venison...just cube it, toss in a few garlic cloves or onion slices (helps with the gaminess) never any extra liquid. The liquid in the meat cooks out and it all cans up just fine. I've found it's great for stews, the meat gets good and tender while canning, it just falls apart on the spoon.
MelG, if you're chasing after hogs with a .22, I commend you on your well-equipped fortitude! That's one mean, BA animal!
Comment by David Berry on July 18, 2010 at 12:07pm
Probably the safest and tastiest method of preserving meat is drying/smoking.

Specifically for the hunters - lots of interesting recipes.
Comment by Pat Johnson on July 18, 2010 at 1:10pm
One exception to my statement of not adding liquid is if I fry the meat first. Then I add broth before canning. Mel is right about the tenderness of the canned meat. I think the meat that is canned without liquid is similar to baked or slow cooker tenderness. Adding liquid before cooking makes the meat more like boiled meat. Frying it first and then adding broth preserves the meat but it must be quick fried again to eliminate the moisture in the jar. David's smoking and drying is definately the best tasting but it generally doesn't have the shelf life of canned meats. It also requires a lot more preperation time. If you want the best of both worlds you can smoke the meat about 1/2 way then can it. You get the great smoke flavor and the shelf life too! I do that with my canned-smoked-salmon and it turns out great. I also used that method when making canned pastrami (pastrami is corned beef that is smoked with a rub instead of simply boiled).
Comment by Pat Johnson on July 18, 2010 at 1:15pm
P.S. Mel,
I'm with Torry on the hog hunting with a .22 or even a bow and a .22. You must have a little "Crocodile Dundee in you. I'm too old to be that brave. At my age you spend a lot more time thinking about self preservation and a lot less about the sport! Shoot em with a cannon is my motto;-)
Comment by Mel G on July 19, 2010 at 8:48am
LOL! When you have a 6'2", 240lb+ Fire Fighter hubby standing right beside you with a big ole whopper of a gun, you don't really worry too much about not getting that kill shot (even though I do for the animals sake ~ I don't want it to suffer), because you know that if you don't get it down with the 1st shot, he'll finish the job. :) My little girlie self just cannot shoulder anything bigger than the 22. Although I do have a 12 gauge handy when he's not home, just in case... Hmmm, I've never really thought of it as a sport. I think of it along the lines of helping to provide for my family (I think that makes it easier in my mind).

Pst ~ Pat & Torry ~ I don't think it has anything to do with being brave or anything like that. I put it more along the lines of stupidity. LOL Or stubbornness.

Thank you for all the tips with canning meat! I've got a recipe book for game, but none for canning it. If anyone has any suggestions on a good canning game (or meat - I'll adapt it to game) recipe book, I'm all ears. In past years, it's always been smoked or put in the freezer. I'm really trying to move away from the freezer as much as possible.
Comment by Lynn S on July 19, 2010 at 8:57am
I'm loving the idea of pre-smoking, then canning meats. That is a fantastic idea. Any more tips, ideas, etc?!


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