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Cooking & Baking

Retrograde

(11,198 posts)

3. Meats - and meat soups - must be pressure canned

Reply to Kali999 (Reply #1)

Sat Feb 8, 2025, 09:07 PM

Feb 2025

20 minutes @11 pounds for pints, 25 for quarts. I do this frequently and always check the requirements before I start. Otherwise there is a risk of botulism and possibly other problems.

When in doubt, check the Ball Blue Book (a month ago I would have added “or the USDA website) before canning anything -mistakes can be fatal

The good news is that if you do follow instructions and the jars seal properly you’ll have something that will last for a year or more

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Kali999

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I tried canning beef last night [View all] chowmama Feb 2025 OP

so Kali999 Feb 2025 #1

Meats - and meat soups - must be pressure canned Retrograde Feb 2025 #3

I eat almost anything, including long-expired dairy products and years long frozen meats Kali Feb 2025 #2

My father said my aunt would can Cairycat Feb 2025 #4

Raw pack, 10# pressure, 90 minutes for a quart chowmama Feb 2025 #5