Canning greens question

[sissy]

I was just reading about the danger of canning fats. And thought about last fall when I canned up my greens. I always cook up side meat & use the grease & some of the meat to cook in my greens. Last fall I done this & canned according to the ball book directions for canning greens. I put 1 or 2 slices of side meat in each qt. jar. (90 min, 10lb pressure) So far when I open a jar they smell fine. And taste good with our meals. What would be the shelf life on these? :confused: Or any other product that has a little fat in it?Thanks for any info you can give,
Sissy

[Mom5farmboys]

I've canned beef and pork that was fatty, and did it at for the same time and temp that you did (10lbs pressure/90min). The meat stayed good for years canned this way.

I've never canned greens but I would think that if meat stayed good this long, why would it be any different if some greens, or veggies were with it?

[NCLee]

Your greens and side meat should have the same shelf life as any other canned meat and veggie combo. According to NCHFP the caution with fat relates to jar sealing failures. http://www.uga.edu/nchfp/questions/FAQ_canning.html#28

Lee

[sissy]

Thanks ya'll such a relief. Sometimes my brain goes into overload :(


Your greens and side meat should have the same shelf life as any other canned meat and veggie combo. According to NCHFP the caution with fat relates to jar sealing failures. http://www.uga.edu/nchfp/questions/FAQ_canning.html#28

Lee

Yea those couple jars went into the freezer.
thanks again
Sissy

[Anon001]

Sissy,

The main thing, as with any canned food, is just to make certain that the seal is still good just before you open a jar.