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These a good concern! I have adjusted my intellect on it many times. At present I do eat beef about in the future each week. But I try to eat fish about three times every week.
Once i to start with got it I utilised the vaseline, but prior to now two years I have never made use of it and have experienced no troubles obtaining the lid off.
Now we have some eco-friendly tomato relish that we set away in the summer of 2010 and it remains scrumptious. I have some venison that we place absent in 2009, and we ate it final week.
the meat as opposed to looking to obtain area in my freezer, I’m only constrained by the quantity of jars I've on hand. Considering I may get All those in abundance at Goodwill or at Salvation Army kind shops; that really isn’t an insurmountable dilemma.
5 hrs for quart dimensions. (I've a considerable spouse and children so 2 lbs is much more ample for each meal than the usual pint) Can it be Alright which the liquid is no longer over the meat inside of the jar? It now appears for being reduced as opposed to floor in the meat. Thanks once more and excellent work!
I guaranteed would want to can meat in your home during the Winter season. How much time have you been utilizing your flat leading for canning? Any troubles?
Canning outdoors is okay BUT you've GOT to be sure to keep tension and temperature and sometimes the wind results in it to deviate. I look at my temp and strain pretty cautiously for the duration of my meat canning. (I don't desire to destroy any person), so outdoor isn't ideal for me.
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Do It's important to utilize the pressure cooker for canned meats or can I use my new steam tub or the quaint boiling canner?
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A stove is right helpful, but I have canned salmon more than a wood fireplace. T’were being a goat-roping working experience shuffling 3 canners, shifting coals and introducing Wooden, but it surely can and has become completed.
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