Worth, you're the only person I know who cans meat. I have watched and helped in the prep work of canning vegetables. (I did the growing, picking, and washing parts.) Many of my family members and friends made homemade jelly, and again, I would go out and pick the fruit, but I didn't make the jelly/jam.

I did make some pear preserves for my father, but that just takes a water bath, a few ingredients, and a ton of sugar. Basically this recipe [URL]http://allrecipes.com/recipe/53839/grandmas-pear-preserves/[/URL] I've never seen fruit pectin in a package - I always knew it as in a bottle, but I guess it's the same thing.

I've been following this thread with interest. I apologize for deviating in a past post here, but I really did read the thread title as, "Operation Cold Plastic Cooker" :lol:

The first meat I want to cook in our giant Presto pressure canner/cooker is Barbecued pork roast. There was a local restaurant that served it on a buffet. It was fall apart tender. I may make that on the forth of July. It would make some really good sandwiches.

This thing was almost empty a few days ago.
Worth
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"Sterilize" is the word used by the USDA and I think we know that does not mean in the medical sense. :p

I use the word sterilize in its literal form, sorry if I spoke out of line.
I think the USDA misusing it is misleading to people.
That is why I said (short) periods of time.
There are charts that tell how long it takes to kills bacterium (botulinum) spores at certain temperatures but they are getting hard to find.
Spores are what we are trying to kill.

There are three things going on.
The living organism, rapidly killed at 70 C or 176 F.
The toxin produce by the living organism kill at 80 C or 176 F or above.
The spore produced by the living organism, killed at 121 C or 249.8 for three minutes.
The first two are easy to kill or neutralize at boiling temps or a little lower.
The third isn't.

Helpful note.
For every increase of 500 feet in altitude the boiling point lowers 1 degree F.
I live at around 500 feet so my boiling point is about 211 not 212 degrees.

[QUOTE=AlittleSalt;622813]Worth, you're the only person I know who cans meat..[/QUOTE]

I didn't know canning meat was uncommon in US kitchens. I was puzzled to notice that canning tomatoes raised questions as I have never had problems with them whereas meat could spoil when cans were boiled (even up to 2 or 3 hours for pork, ducks or geese). I remember my grandmother throwing away out of shape cans without opening them as she knew a foul smell would hiss out of the punctured can. Now of course with pressure cookers spoiled cans belong to the past.

Sterilize in the context of water bath canning anything at least 10 mins is for mold spores mainly. People used to scoop the mold off the jam. It's not recommended anymore because some people are now allergic to the mold.

My next batch will be great northern beans and black beans mixed.
2 pounds of each.
They are going to soak the rest of the day and all night.
I am hoping it will turn the white beans purple or blue.:lol:
This should just about do it for canned beans.

Worth

Did you ever install that outside exhaust fan?

[QUOTE=dmforcier;622957]Did you ever install that outside exhaust fan?[/QUOTE]


No point in it I haven't installed the cook top.
Going to use it as a mobile cook top and oven maybe.
First I need to get rid of a few things to make room in the house and in the garage.

Dude you just made me realize something, and I went in the garage to measure.
The perfect place for the oven is in the space below my sausage making station.
I might just move the sausage making station and put the cook top and oven there in the garage.

[QUOTE=Worth1;622960]No point in it I haven't installed the cook top.[/QUOTE]

Oh, there's a point in it.


Maybe by the time you start on all those beans you'll have the windows open...


:runh:

No I will have the AC on if need be.
If I put the cook top outside there will be no need for a vent.
Two propane tanks under the cook top and a wind breaking panel on the back and sides will work great.

Worth

Yesterday I called an old friend that works in the plants down south.
He is on the look out for really good 0 to 30 PSI gauges for me.
He is also smart enough not to send me something that has had toxic chemicals in it.

I can venison all the time, my son brought a jar to work one time and and only one person tried it! lol most didn't like the way it looked, and others said how do we know your dad knows what he's doing! my son said he's only been doing it for like 35 years or more! lol they don't know what they missed! lol----tom

[QUOTE=encore;623075]I can venison all the time, my son brought a jar to work one time and and only one person tried it! lol most didn't like the way it looked, and others said how do we know your dad knows what he's doing! my son said he's only been doing it for like 35 years or more! lol they don't know what they missed! lol----tom[/QUOTE]

I cant think of a better thing to do with a tough old buck than to pressure can it.

If I had one I would soak it in burgundy wine and maybe some cider vinegar first for about a week or two.
Then can it.
You might try this.
It would be canned venison sauerbraten. :yes:

These same people that question your work are the same ones that eat at McDonald's.:)):)):))

Worth