Preserve in Fresh Meat in the Summer Time when the - Event Date: August 12 2007

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   Can any one tell me how to preserve fresh butchered or fresh killed meat in the summer time,if there is no electricity and no refridgeration?Johnray1

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Johnray1 Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: April 23 2006 Location: United States Status: Offline Points: 8159	Post Options Post Reply Quote Johnray1 Report Post Thanks(0) Quote Reply Calendar Event: Preserve in Fresh Meat in the Summer Time when the Posted: August 12 2007 at 6:43pm
	Can any one tell me how to preserve fresh butchered or fresh killed meat in the summer time,if there is no electricity and no refridgeration?Johnray1

Never2late Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: April 30 2006 Location: United States Status: Offline Points: 247	Post Options Post Reply Quote Never2late Report Post Thanks(0) Quote Reply Posted: October 23 2007 at 7:45pm
	Can't believe you didn't get an answer. It is possible to can fresh meat. It keeps forever...or at least as long as you'll need it.

Suzi Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: September 02 2007 Location: United States Status: Offline Points: 2769	Post Options Post Reply Quote Suzi Report Post Thanks(0) Quote Reply Posted: October 23 2007 at 8:07pm
	Buy a pressure canner, several dozen jars and several dozen boxes of flat lids to fit. The lids can only be used once and if you run out the jars will not be useable for meat. Maybe for jam sealed with hot wax, if you had wax. Get some lean pork or beef from the grocery and practice. It is very good and tender and fully cooked. I canned a young deer last winter. I have not tried any of it. I'm not crazy about deer, too dark. I wanted to do it once before my life depended on it. It was agony getting that membrane off.

Hotair Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: March 17 2006 Location: United States Status: Offline Points: 667	Post Options Post Reply Quote Hotair Report Post Thanks(0) Quote Reply Posted: October 24 2007 at 11:42am
	Also, John, what about jerking meat? My brother used to do it all the time. Never2late, I canned probably 30 quatrs of meat last year and am happy to hear it lasts forever. I hear so often that it is only good for 1 year. I canned every type of meat we eat except fish. We are starting to go through some of the stews I canned and they are great.

therese Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: May 02 2007 Location: United States Status: Offline Points: 83	Post Options Post Reply Quote therese Report Post Thanks(0) Quote Reply Posted: October 24 2007 at 1:16pm
	When you do stew, do you precook the beef and then put all the veggies in raw? I assume you pressure can it for 90 minutes. I have done chicken, but I really want to do beef. Also, do you add any tapioca or thickener?

Never2late Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: April 30 2006 Location: United States Status: Offline Points: 247	Post Options Post Reply Quote Never2late Report Post Thanks(0) Quote Reply Posted: October 30 2007 at 12:31pm
	Well, forever might be an exaggeration, but it certainly keeps longer than a year and especially if you keep it cool and in a dark place. My grandmother canned chickens and when we cleaned out her cellar I opened a jar of chicken that was at least 10 years old and it looked, smelled, and tasted perfect. I only ate one piece, but I'm here to tell about it. Common sense in all things....

Hotair Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: March 17 2006 Location: United States Status: Offline Points: 667	Post Options Post Reply Quote Hotair Report Post Thanks(0) Quote Reply Posted: October 30 2007 at 3:32pm
	Thanks never. I feel better! therese, I just put everything together as I would ordinary stew and cook it and canned it that way and it does have a different taste but is still really good.I also canned meat by itself to add to other things just in case. My canner suggests 90 minutes at a minimum of 11 psi(I usually run it higher due to my personal paranoia about botulism.)