Canning smoked meat
We enjoy smoking turkeys, chickens, brisket, etc, in our smoker, then we normally package and freeze the meat. This year we have come into several extra chickens, once the meat is smoked we would like to can it. I would like to know if we can “dry can” the turkey and chicken meat, my husband is afraid we will not have good heat transfer due to no liquid.
With small smoked foods, such as salmon and other fish, you need not add liquid for safe canning. However, with thicker meats like chicken breasts, I’d advise adding broth to ensure both safe heat penetration and tenderness of the end product. You don’t want to end up with chunks of chicken jerky. — Jackie
Canning corn and tomatoes together
You mentioned canning corn and tomatoes together and I was wondering what proportions you use and what processing procedures. I’m anxiously awaiting the arrival of your Pantry Cookbook.
I use about 2/3 tomatoes with 1/3 corn, but that’s sure not set in stone. I process the jars in a pressure canner for the time required for corn — quarts for 85 minutes and pints for 55 minutes. I hope you’ll like the Pantry Cookbook and get lots of good use out of it. — Jackie
I just ordered your cookbook earlier this week, Growing and Canning Your Own Food, and am anxiously awaiting it. My question is, do you have a recipe or instructions for canning fresh tuna? We may be getting a few fresh tunas from a friend in the coming week (possibly before your book arrives) and I’d like to put some aside and heard that you can can tuna at home for a similar flavor to a metal canned tuna.
Yes, you can home can tuna. It’s easy to do and you’ll love the taste. It’s better than store bought tuna!
Raw pack: Fillet tuna. Remove skin and lightly scrape flesh to remove blood and any discolored meat. Cut into quarters, removing all bones. Discard dark meat (or can it for your cats). Cut quarters crosswise into half-pint or pint jar length, allowing for 1 inch of headspace. Pack fish into hot half-pint or pint jars only, leaving 1 inch of headspace. Add 1/2 tsp. salt to each half-pint jar and 1 tsp. to each pint jar. Pour boiling water over tuna, leaving 1 inch of headspace. Remove air bubbles. Wipe rim of jar clean and place hot, previously simmered lid on jar. Screw ring down firmly tight. Process half-pints and pints for 100 minutes at 10 pounds pressure in a pressure canner.
You can also hot pack tuna but most people choose the raw pack method for speed and ease of canning. — Jackie