Simple canning with just water and herbs

[rgsolution]

I was thinking of storing meats and vegetables and I wondered if I didn't add salts or sugars what the bad effects would be. I assume the color wouldn't stay as good and the taste might not be as good but as far as just for function. If you put meats, fish or vegies in just water and pressure cook it to the right temp if their is any downside? I want to use herbs or spices though if you have any quick good ideas Id appreciate it thanks.

 

[daveomak]

rg, morning.....  ALWAYS follow the USDA recommended methods for home canning...   Click on the link below....

http://nchfp.uga.edu/publications/publications_usda.html

 

[rgsolution]

Yea I have the ball book but in the instructions the raw pack method is making me question. In one section it says pack jar then add broth and push down squeezing out any air pockets and one tsp salt per jar if desired then it says to just pack the jar with raw meat and leave head space and add one tap salt if desired without saying anything about air pockets or water so I'm thinking it would be fine to jar meat without adding water. I assume it's even the same with jerky so the air pockets don't really matter as long as it's pressure cooked I guess I just wanted some verification from anybody with experience storing meats long term. Thanks

 

[daveomak]

You want to pressure can jerky ????

 

[rgsolution]

Well I will prob just can some of the meat but I figure on making a lot more jerky and I can just can it up with an o2 absorber or desiccant but I don't want to take a chance so I figure with pressure canning your always sure I suppose I can clean up good and put the jars in the smoker for a while and then put the meat right into the hot jar and seal it up I'm not sure if o2 absorber or desiccant would be better I just want to be sure it will last at room temp for a long time????

 

[daveomak]

rg, morning...  First....  You can't substitute one type of meat for another in a recipe...   You must follow the recipe exactly to be safe... 

Dried meats have their own storage directions...   Below are three write up about jerky.... 

http://fyi.uwex.edu/news/2010/11/18/new-tips-for-safely-preparing-jerky-at-home/

http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_632_makingjerkyathome.pdf

https://foodsafety.wisc.edu/assets/pdf_Files/Making_Safe Jerky_in_a Home_Dehydrator3.pdf

 

[Shovel]

I know I'm late to the party but I've got a couple of answers to these questions. Pressure canning meat is not as scary as it seems. I've read the books and recipes but I personally stick to what my Oma taught me. Cube the beef/pork/venison and cram the jar fairly full. Add salt. Wipe the rim down well before applying the lid. Don't add any water. Can away. The meat will cook down and produce it's own liquid in the jar. You can always apply herbs and spices after you open the jar to use the meat. I would avoid adding too much in the realm of dry herbs and spices larger than powder form into the jar as this creates a risk of a failed seal and you don't really need to flavor the meat while it's in the jar.

Canning jerky? I suppose it's do-able kind of like canning bacon... but why? I would just vacuum seal it.