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Post by SA Hunter on Jul 11, 2017 0:45:04 GMT 10
The 4th of July is famous for juicy hamburgers fresh off the grill. After an emergency or unplanned event, it’s important for everyone’s morale to still have access to traditional comfort foods if possible even in times of crisis. Incorporating home canned hamburger into your long-term emergency food supply will ensure that the simple comforts of a home-grown holiday are safe at hand........................................................................... www.askaprepper.com/pressure-canning-hamburger-meat-long-term-preservation/ |
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Post by ziggysdad on Jul 11, 2017 8:20:24 GMT 10
I love the idea of canning ground beef and my homemade spaghetti sauce, but the fear of botulism keeps me from trying it. www.cdc.gov/features/homecanning/index.htmlThat is what led me to stock up on freeze dried ground beef and tinned tomato paste. I think I need to overcome my fears... |
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tomatoes
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Post by tomatoes on Jul 11, 2017 12:16:56 GMT 10
I love the idea of canning ground beef and my homemade spaghetti sauce, but the fear of botulism keeps me from trying it. www.cdc.gov/features/homecanning/index.htmlThat is what led me to stock up on freeze dried ground beef and tinned tomato paste. I think I need to overcome my fears... This is exactly why I haven't pressure canned. I would like to do pasta sauces and soups, and I do have the equipment, but I haven't tried it yet. I can just imagine spending a day getting it all done then being too worried to use it! It's why I've been so pleased with dehydrating - I can put all I need for a batch of soup into a jar dehydrated and just have to cook it up. I do can fruit etc - stuff that doesn't need pressure canning. I have all the ingredients on hand (dehydrated, dry already like beans or canned) for veg burgers. I'd be too nervous to do meat! |
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tomatoes
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Post by tomatoes on Jul 11, 2017 12:26:26 GMT 10
If I were going to pressure can, I would follow a recipe and directions from an official source, not just a blog/website. I'd look first in my ball preserving books, but if there was nothing I liked there, I'd look at somewhere like nchfp.uga.edu/publications/uga/using_press_canners.htmlI've bought recent preserving books that have gone directly against modern recommended procedures, so I really don't trust many sources for preserving. |
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