Pork and Trurkey

 Hi Everyone!

Some of my family members think I'm nuts for wanting to get as much food and non food items stored as I can. Ya know, before things go more crazy than they already are here in the US. Plus, all of you know how much I love to can and preserve food. 

I used to think I had to can large batches at a time. Then a few years ago I watched a video where the host encouraged people to can small batches when ever there is food. Before that I would freeze things until I had a large amount. Canning smaller batches really works for me.

I also take two days to can meat. The first day is to cut and season the meat then place it in the fridge. The next day I clean and sterilize jars and lids. I Fill the cold jars with the cold meat. I like using pint jars for two reasons. One, the canning time is 75 minutes, and two, pints are perfect for just me and Mr. M.

Yesterday I cold packed 6 1/2 pints of pork and 4 1/2 pints of left over turkey. The pork just goes into the jars raw with seasoning. The turkey since it was left overs has to have liquid. I use turkey broth. For this canning I used cold jars, cold meat, and placed in my canner with cold water and a splash of vinegar. This allows the jars to heat up evenly with the water. There is never any siphoning.

After sitting for 24 hours I test the seals then wash with soap and water. These will be labeled and dated. When Mr. M. is feeling better I need him to make another shelf for my canned goods.

 

I will be freezing eggs hopefully tomorrow and will do a step by step tutorial for you. I wish I could do a video.

Have the best day today.

Nicole