In Following up on Ed's Reply to one of my Pics Regarding Canning :
You'll Need a Pressure Cooker, and a Lid Sealer, other than that all you need are some Cans and Whatever you're Going to Preserve. I'm sure there are Others out there on the Forum that has Canned Before, it's not Unlike Bottling other than if your Pressure Cooker is Large enough you could Can 16 of the Type and Size Shown on my Picture in an Hour.... the Up side to Canning is that you can Throw it in your Knap Sack and never have to worry about it Breaking and like a Can of Beans you Just Open it when your Ready for Lunch and Sit it Beside the Fire and let it warm.
For Moose i Just Fill the Cans with Meat, a Little Pork Fat, some onions and a Teaspoon of Onion Soup Mix, i don't use any Water as there's enough in the Meat already from where i Wash it before i put it in the Cans, you wil need to leave a Little Space Between the Top of the Can and the Lid, then just fill your Cooker with the Cans and Roughly 2" of Water in the Bottom, Place the Lid on the Cooker and wait for it to Start to Boil, you'll see Steam coming from the Hole in the Top only, then Place the Rocker on Top and as soon as it Starts to Rock give it an Hour, once the Time is up take the Rocker off and Release the Steam, then Remove the Cans and Place them Somewhere for them to Cool, once they cool they will Pop, just like a Bottle would, then they're Ready to go. I don't know if they have a Shelf Life but i have had them over a Year at Least and they're just as good as the First one.
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