Go Back   Maryland Shooters > Topics of Interest > Preppers
Don't Have An Account? Register Here

Join MD Shooters
Reply
 
Thread Tools Display Modes
Old February 21st, 2021, 09:52 AM #291
smkranz's Avatar
smkranz smkranz is online now
Senior Member
 
Join Date: Feb 2013
Location: Carroll County
Posts: 2,838
smkranz smkranz is online now
Senior Member
smkranz's Avatar
 
Join Date: Feb 2013
Location: Carroll County
Posts: 2,838
Yesterday was my first try with Tattler reusable lids, on wide-mouth quart jars of wild boar stew* that I pressure-canned.

The lids and sealing rings went into a bowl of boiling water and stayed hot until I applied them. Instructions say to set the jar on a smooth surface, use an index finger to lightly hold the lid in place while screwing the metal band down just until the jar starts to rotate, then stop. Process according to canner and recipe instructions, then remove jars. The online instructions on the Tattler web site are actually in conflict at this point. First it says to let the jars sit for 4-5 minutes while the contents are still bubbling, to let some of that pressure release before you crank down the metal band. Then right after that, it says to tighten the bands immediately after removing from the canner. So I went with the 4 minute rule which made sense to me, then tightened the bands down. This morning, unscrewing the bands revealed perfectly sealed lids.

The base recipe I used is for Pork Stew from The Amish Canning Cookbook. I included a little bit more potatoes, and a little bit less meat, because that's what I had. The recipe also didn't call for jalapeño peppers, but most of what I make calls for jalapeño peppers. The base recipe also uses almost no salt, so I about tripled the salt and it still could probably use more, but that's easy to fix in the bowl. Lastly, I was fortunate enough to have about 3 cups' worth of pork stock which the S.U. had made about a year ago, from bones acquired from friends who raise pigs.
  • 2.8 lbs. of wild boar roast, cut into cubes (approx. 1.75 quarts).
  • 1.75 quarts of carrots
  • 2.5 cups of celery
  • 2.5 cups of onions
  • 3 quarts of cubed potatoes
  • 2 large jalapeno peppers, chopped
  • 3 tsp. salt
  • 2 tsp. thyme
  • 3 cups of pork stock and approx. 5 cups of water to cover the meat and vegetables

Brown meat, and add vegetables and seasoning. Add water and/or pork stock to just cover everything. Bring to a boil and boil for 3 minutes.

Strain liquid from the meat and vegetables, and reserve liquid. Each quart jar packed with meat and vegetables to 1" will take approximately 1 cup of liquid to fill up to 1", so you’ll need that much of the liquid and/or pork stock for cannning. Return liquid to a boil and reduce heat to simmer. Pack quart jars with meat and vegetables leaving 1.5" headspace. Ladle hot liquid into jars, leaving 1" head space. Clean the rims of jars, apply your lids of choice, and place into canner with 2" of hot water. Vent steam for 10 minutes, then bring pressure to 10 psi and process for 90 minutes. Turn off heat, and let canner cool to 0 psi on its own without any help from you. Remove weight, and wait 2 more minutes before opening canner.

These quantities of meat and vegetables filled exactly 7 quart jars.


* In full disclosure, I didn't harvest the wild boar myself. I harvested it from the meat case at Wegman's. In this case, they were two D'Artagnan Wild Boar Mini-Roasts which I painstakingly cubed and removed what little fat and silver membrane there was.
__________________
NRA Life ∙ MSI ∙ MD Designated Collector ∙ Certified Beer & Mead Judge
smkranz is online now   Reply With Quote
Old February 25th, 2021, 12:20 AM #292
dblas dblas is offline
Senior Member
 
Join Date: Apr 2011
Posts: 9,887
dblas dblas is offline
Senior Member
 
Join Date: Apr 2011
Posts: 9,887
Picking up a used (only unboxed) All American 915 and accessories on Sunday for $225
__________________
"If it pleases the crown"
dblas is offline   Reply With Quote
Old February 25th, 2021, 07:07 AM #293
ArmedInMd ArmedInMd is offline
Member
 
Join Date: Jun 2008
Posts: 175
ArmedInMd ArmedInMd is offline
Member
 
Join Date: Jun 2008
Posts: 175
Quote:
Originally Posted by dblas View Post
Picking up a used (only unboxed) All American 915 and accessories on Sunday for $225
Very nice, the All American canners are supposed to last a lifetime. I've been somewhat keeping an eye out. Last year I borrowed my friends Presto pressure canner in return for some cans. Hoping to do the same this year but should check. Thanks for the reminder
ArmedInMd is offline   Reply With Quote
Old February 25th, 2021, 08:03 AM #294
ToBeFree's Avatar
ToBeFree ToBeFree is offline
Senior Member
 
Join Date: Oct 2011
Location: MidMaryland
Posts: 2,083
Images: 44
ToBeFree ToBeFree is offline
Senior Member
ToBeFree's Avatar
 
Join Date: Oct 2011
Location: MidMaryland
Posts: 2,083
Images: 44
Sounds good SMK.

I opened some pork I canned last year and we had carnitas.
Man talk about tender!
Easy meal - now I have to get my fresh herbs to last year round and I'd be aces.
ToBeFree is offline   Reply With Quote
Old February 25th, 2021, 08:23 AM #295
Archeryrob's Avatar
Archeryrob Archeryrob is offline
Sir meat stuffer
 
Join Date: Mar 2013
Location: Fairplay, MD
Posts: 1,945
Archeryrob Archeryrob is offline
Sir meat stuffer
Archeryrob's Avatar
 
Join Date: Mar 2013
Location: Fairplay, MD
Posts: 1,945
I am going to play with my soup stew recipes to make them 1 quart recipes. The entire huge batch of soup and separating into quarts and re-cooking it proved to be extra work, IMO.

Yes, canned meat is very tender!! We canned young rosters last year and it changed everything for my daughter. She was like, I'm raising more next year, killing all the roosters and boning them out to can and selling extra hens if it becomes a problem.

I got extra beets still in the garden. No sense pulling them until spring, unless eating them. I might try borscht with venison and if I like it work on quart recipes for that too. Many, I got to build shelves.
Archeryrob is offline   Reply With Quote
Old February 25th, 2021, 02:47 PM #296
dblas dblas is offline
Senior Member
 
Join Date: Apr 2011
Posts: 9,887
dblas dblas is offline
Senior Member
 
Join Date: Apr 2011
Posts: 9,887
Quote:
Originally Posted by Archeryrob View Post
I am going to play with my soup stew recipes to make them 1 quart recipes. The entire huge batch of soup and separating into quarts and re-cooking it proved to be extra work, IMO.

Yes, canned meat is very tender!! We canned young rosters last year and it changed everything for my daughter. She was like, I'm raising more next year, killing all the roosters and boning them out to can and selling extra hens if it becomes a problem.

I got extra beets still in the garden. No sense pulling them until spring, unless eating them. I might try borscht with venison and if I like it work on quart recipes for that too. Many, I got to build shelves.
Once I get the pressure canner, I'm going to play with canning our ministrone soup and se how that works. Once I get that down, on to our potato/corn chowder.
__________________
"If it pleases the crown"
dblas is offline   Reply With Quote
Old February 25th, 2021, 04:26 PM #297
Archeryrob's Avatar
Archeryrob Archeryrob is offline
Sir meat stuffer
 
Join Date: Mar 2013
Location: Fairplay, MD
Posts: 1,945
Archeryrob Archeryrob is offline
Sir meat stuffer
Archeryrob's Avatar
 
Join Date: Mar 2013
Location: Fairplay, MD
Posts: 1,945
Quote:
Originally Posted by dblas View Post
Once I get the pressure canner, I'm going to play with canning our ministrone soup and se how that works. Once I get that down, on to our potato/corn chowder.
Share?
Archeryrob is offline   Reply With Quote
Old February 25th, 2021, 09:14 PM #298
dblas dblas is offline
Senior Member
 
Join Date: Apr 2011
Posts: 9,887
dblas dblas is offline
Senior Member
 
Join Date: Apr 2011
Posts: 9,887
Quote:
Originally Posted by Archeryrob View Post
Share?
Which, or both?
__________________
"If it pleases the crown"
dblas is offline   Reply With Quote
Old February 25th, 2021, 09:57 PM #299
smkranz's Avatar
smkranz smkranz is online now
Senior Member
 
Join Date: Feb 2013
Location: Carroll County
Posts: 2,838
smkranz smkranz is online now
Senior Member
smkranz's Avatar
 
Join Date: Feb 2013
Location: Carroll County
Posts: 2,838
Quote:
Originally Posted by dblas View Post
Which, or both?

More is always better than less.


Sent from my iPhone using Tapatalk
__________________
NRA Life ∙ MSI ∙ MD Designated Collector ∙ Certified Beer & Mead Judge
smkranz is online now   Reply With Quote
Old February 26th, 2021, 07:11 AM #300
Archeryrob's Avatar
Archeryrob Archeryrob is offline
Sir meat stuffer
 
Join Date: Mar 2013
Location: Fairplay, MD
Posts: 1,945
Archeryrob Archeryrob is offline
Sir meat stuffer
Archeryrob's Avatar
 
Join Date: Mar 2013
Location: Fairplay, MD
Posts: 1,945
Quote:
Originally Posted by dblas View Post
Which, or both?
Recipes and yes,

I have my own caner. It's the 915 also. Regular mouth jars. My daughter is big on wide lids and You can only get 7 wides vs 10 regular pints in it. Luckily she has only bought regular quarts.
Archeryrob is offline   Reply With Quote
Reply

  Home Page > Forum List > Topics of Interest > Preppers


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
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

Forum Jump


All times are GMT -4. The time now is 11:57 AM.


Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
© 2021, Congregate Media, LP Privacy Policy Terms of Service