AndrewP
Assistant Cook
On the Newfoundland Episode of Parts Unknown, I noticed that the Joe Beef guys opened a few cans of what looked like pressure-canned pate and terrines. They looked like 28oz. cans to me. I can't remember all the types of pate, maybe a while hare terrine, wild boar, there was a jellied foie gras ...? But I've searched online for recipes for pressure canning pate and terrine and not found much. I know it's done on an industrial scale (thinking about spam, for instance)but am curious if anyone has any thoughts on doing this at home? One concern seems to be the density of a pate -- especially in a 28 oz. can, would heat penetrate deeply enough for safe processing? Or is it possible they just made the pates and terrines and simply stored them in the cans under refrigeration? W/o being processed in the pressure canner? Would love to hear anyone's thoughts as I really love the idea of having some fun pates and terrines canned and ready to eat whenever.