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Old 10-14-2008, 08:02 PM   #11
Assistant Cook
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Thanks everyone for your responses. I have canned deer meat in the past and always pressure can/cook it. I never add liquid to it because it makes it's own juice. It comes out sooo tender!

I am all about convenience and do my best to practice proper canning procedures. Even though canning is alot of work - in the end the convenience of having your dinner ready in a short time it wonderful.

I am getting ready to do chili, but have to wait until hamburger is on sale.

I think I will try just plain pork butt with no bbq sauce. If you never try it you'll never know if you like it.

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Old 10-18-2008, 09:18 AM   #12
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wow, this thread is really useful. I'm new here, but I like to know more about canning.

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Old 10-18-2008, 09:38 AM   #13
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You can learn about canning by purchasing a current copy of the Ball Blue Book of Preserving, which is the canner's bible, and also visiting the National Center for Home Food Preservation (http://www.uga.edu/nchfp/index.html).

Canning is the process of pasteurizing (killing bacteria) foods so they are shelf stable and falls in two categoriies: (1) Boiling Water Canner for high-acid foods like pickles and Jams & Jellies; and (2) Pressure Canner for low-acid foods like meats and vegetables.
Support bacteria. It's the only culture some people have.
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Old 10-24-2008, 05:08 PM   #14
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I've made a lot of pulled pork. I've never canned it but a good way to save some is to use food saver bags and then in the freezer. When you're ready for some just warm it up, still sealed in the bag, in a pot of simmering water. It comes out tasting like the day you smoked it.

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