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Very pregnant Buffy is still waiting…and waiting — 2 Comments

  1. I do not have the “chops” of canning that Jackie does but I have been canning meat for three years now and my family’s two favorites are meatballs in spaghetti sauce and meatloaf. To can meatloaf, I form it into the approximate shape I want (in my case a wide mouth quart jar) and stuff it into the jar. I then run a chop stick through the center to leave a small hole all the through the meatloaf. I don’t know if this step is necessary but it seemed that it might help insure even heat distribution and it does no harm. I then process it as cold pack directions in the “Ball blue book of Canning”; in other words I do not precook it in a pan, I just process it at 11 pounds pressure for 90 minutes (IA, 1000 ft. elevation). I hope this helps.

  2. Just wanted to let everyone who reads your blog know that you truely read your questions and answer in a timely manner. Thanks for the answers you’ve given me to questions I had and couldn’t find answers for anywhere else I looked. Thanks again Kbeard