"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Thread Tools Display Modes
Old 10-14-2008, 08:02 PM   #11
Assistant Cook
Join Date: Oct 2008
Posts: 21
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.

jessireb is offline   Reply With Quote
Old 10-18-2008, 09:18 AM   #12
Assistant Cook
reesecook's Avatar
Join Date: Oct 2008
Posts: 7
wow, this thread is really useful. I'm new here, but I like to know more about canning.

reesecook is offline   Reply With Quote
Old 10-18-2008, 09:38 AM   #13
Head Chef
mcnerd's Avatar
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
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.
mcnerd is offline   Reply With Quote
Old 10-24-2008, 05:08 PM   #14
Assistant Cook
TheCook's Avatar
Join Date: Oct 2008
Location: Longview, TX
Posts: 43
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.

TheCook is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:27 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.