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Pickling and Canning


Arcade Hunter
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1 minute ago, Culvercreek hunt club said:

Even with an acidic brine use caution while canning meat and eggs. Stored in the fridge they do well. if you are really "canning" them do some research. 

Good advise... I think the way to go with canning most things are to use a pressure cooker.  It's on my list of things to get.

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3 minutes ago, Arcade Hunter said:

Good advise... I think the way to go with canning most things are to use a pressure cooker.  It's on my list of things to get.

anything in acidic brine like pickles that isn't meat or eggs can be done in a water bath. Meat, eggs and non-acidic is a whole other level. That requires a pressure canner. boiling water cant reach the temps needed to kill off the nasties. 

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18 minutes ago, Culvercreek hunt club said:

Even with an acidic brine use caution while canning meat and eggs. Stored in the fridge they do well. if you are really "canning" them do some research. 

Def agree. The eggs I make go in the fridge and they don't last too long esp during fishing season. Come back off the water and have a beer and pickled eggs and venison snack sticks. 

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7 minutes ago, Biz-R-OWorld said:

According to my Instagram feed, all the local Italians were jarring tomato sauce this past weekend


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I've done that also.  it's a giant mess, but a lot of fun and you get great fresh tomatoes to use all year long.  A couple of years ago, a friend of mine who has a lot of friends in the food business, had 13 cases of tomatoes delivered to my house along with all of the necessary equipment.  We spent an entire Saturday blanching, grinding, and jarring tomatoes.

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9 hours ago, Biz-R-OWorld said:

According to my Instagram feed, all the local Italians were jarring tomato sauce this past weekend


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Really?  Seems early.  In CNY, the season is about 2 weeks late, so we will be canning in 3 weeks or so.  I just bought a new motorized strainer and meat grinder (made in Bologna, Italy) Can’t wait to use it.  Hoping to do at least 100 quarts this year.  We only did 80 last year.  

Also planning to pickle some green peppers, maybe freeze up some roasted red peppers too.   Just have to find the time. 

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