Canning venison
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smokinbubba First of all, great post and after reading everything in this thread I do have a few questions.
I was lucky enough to inherit my Mom’s cannners and have canned veggies and fruit, but never meat.
Chef and anyone else, feel free to chime in.
So I just read that the salt is optional. Does it have any preservative value, especially over time?
If so, and after reading craigrice post, would it be required if using a hot water bath?
Although Mom did a lot of pressure canning, she also did just as much in a hot water bath.
Thanks everyone, great postsGWG8541 said in Canning venison:
smokinbubba First of all, great post and after reading everything in this thread I do have a few questions.
I was lucky enough to inherit my Mom’s cannners and have canned veggies and fruit, but never meat.
Chef and anyone else, feel free to chime in.
So I just read that the salt is optional. Does it have any preservative value, especially over time?
If so, and after reading craigrice post, would it be required if using a hot water bath?
Although Mom did a lot of pressure canning, she also did just as much in a hot water bath.
Thanks everyone, great postsI read the salt is for flavor only. I cant chime in on water bath canning meat. I only pressure can it and per USDA recommendation for low acid foods.
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if salt is only flavor why do we use it to help cure our meat ?
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this is true but salt will preserve things to an extent in canning that is why it is called for with many items
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smokinbubba First of all, great post and after reading everything in this thread I do have a few questions.
I was lucky enough to inherit my Mom’s cannners and have canned veggies and fruit, but never meat.
Chef and anyone else, feel free to chime in.
So I just read that the salt is optional. Does it have any preservative value, especially over time?
If so, and after reading craigrice post, would it be required if using a hot water bath?
Although Mom did a lot of pressure canning, she also did just as much in a hot water bath.
Thanks everyone, great postsGWG8541 Salt does play a part in preserving. I have tried chicken breast both with a teaspoon of salt per quart and without. The canning without the salt changed color and while it did not ‘pop’ the lid, it just had an off flavor to me and I did not eat it.
So, I would add a bit of salt to both a hot bath or pressure canning of meat.
As far as pressure canning, acid foods with a pH of 4.6 or lower can safely be canned at 212’F. This includes almost all fruits and vegetables.
Foods with higher pH, i.e. meats and some prepared products require a bit higher temperature to insure killing of C. botulinum spores.
Frankly, success of a particular recipe may be specific to that given recipe and conditions may not apply universally. If meat is place in a jar with vegetables, that would process different from just meat alone. Even water source would change the conditions, given the wide variability of minerals in water.
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GWG8541 Salt does play a part in preserving. I have tried chicken breast both with a teaspoon of salt per quart and without. The canning without the salt changed color and while it did not ‘pop’ the lid, it just had an off flavor to me and I did not eat it.
So, I would add a bit of salt to both a hot bath or pressure canning of meat.
As far as pressure canning, acid foods with a pH of 4.6 or lower can safely be canned at 212’F. This includes almost all fruits and vegetables.
Foods with higher pH, i.e. meats and some prepared products require a bit higher temperature to insure killing of C. botulinum spores.
Frankly, success of a particular recipe may be specific to that given recipe and conditions may not apply universally. If meat is place in a jar with vegetables, that would process different from just meat alone. Even water source would change the conditions, given the wide variability of minerals in water.
Chef thanks, I never considered the water changing ph. I should have, since I own a hot tub and water chemistry is the key to operating one.
My Mom used canning salt in about everything. Occasionally she added citric acid, according to the food. These topics are one of the many things I wish I could ask her. When she was alive, I just did as she said and never really asked why. If Mom said it, you knew it was for a good reason.“You never really die until you end up on the wall at a Cracker Barrel”
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Chef thanks, I never considered the water changing ph. I should have, since I own a hot tub and water chemistry is the key to operating one.
My Mom used canning salt in about everything. Occasionally she added citric acid, according to the food. These topics are one of the many things I wish I could ask her. When she was alive, I just did as she said and never really asked why. If Mom said it, you knew it was for a good reason.GWG8541 Moms Rule! My Mother was blind, but she taught her three children all the basic kitchen skills. She also was an excellent baker and man could she make some great soups and stews. If it wasn’t for her and my Grandmothers I’d probably be eating out of a box and microwave every night! LOL
Improvise, Adapt and Overcome! Semper Fi
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GWG8541 Moms Rule! My Mother was blind, but she taught her three children all the basic kitchen skills. She also was an excellent baker and man could she make some great soups and stews. If it wasn’t for her and my Grandmothers I’d probably be eating out of a box and microwave every night! LOL
Bob Stehlik GWG8541 That’s why it is so important to pass on our skill sets.
For so many people, cooking is getting a ready to go meal at the market and heating it per the instructions on the package.
There are so many examples of recipes that sometimes don’t work. Such as, many Meringue recipes simply fail. The specific variable for many of these recipes was the pot or bowl used. Copper was once very common in kitchens. The trace copper ions transferred to the meringue was what made it successful. If you just happen to use a vessel with the wrong material, it will fail.
This is why it is so important when publishing a recipe that the critical variables be accounted for.
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Salt is actually the heavy lifter in food preservation. There are many recipes that date back thousands of years that uses salt as the only preservative. Many of the recipes that I plan on dry curing are only salted, such as Prosciutto ham. Salt limits the reproductive cycle of harmful bacteria and the bacteria that is beneficial to use thrives in a salt environment. Century’s ago salt was a commodity item and contrary to popular belief without any salt in our diet we would 100% die, it is a necessary nutrient.
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I agree with the preserving aspect of salt but the canner does the preserving at 240’f and sealing under vacuum. In this case, the salt is optional. If required, then I would say it is there for preserving the product. Just my take on things, I have been wrong before. Just ask Mrs. Bubba…
If the women don’t find you handsome, they should at least find you handy - Red Green
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I agree with the preserving aspect of salt but the canner does the preserving at 240’f and sealing under vacuum. In this case, the salt is optional. If required, then I would say it is there for preserving the product. Just my take on things, I have been wrong before. Just ask Mrs. Bubba…
smokinbubba I completely agree I was just making a comment about salt in general, though I still always put salt in when I pressure can too, but at a lower rate.
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