tag:blogger.com,1999:blog-9104582182197134900.post4097061348347459610..comments2024-02-29T03:40:28.937-05:00Comments on Canning Granny: Pot Roast in a Jar... Canning Roast BeefPamelahttp://www.blogger.com/profile/14199962609516013218noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-9104582182197134900.post-58702021222263698402018-03-22T22:51:12.217-04:002018-03-22T22:51:12.217-04:00Thanks for the great post. Two things--it's b...Thanks for the great post. Two things--it's best to take the rings off the jars after 24 hours as if there is spoilage inside due to any reason, you want the lid to pop so you can easily see it. Also, don't store on sides, upside down, or stacked. <br /><br />Also--as stated many times here, you MUST use a pressure canner for low acid foods, especially meat and fish. The reason is that a pressure canner boils at 240 degrees but a water bath canner can only boil at 212 degrees and it doesn't matter if you boil the jars for 10 hours as it's still only reaching 212 degrees. That is not a high enough temp to kill botulism and you can't see, smell or taste botulism in food. It takes a microscopic amount of botulism to kill a person and the botulism spores are naturally present in soil, which grows veggies or pastures meat animals--or even the dirt on your hands if you don't wash them first. Many people died of unknown causes in the old days, and I definitely think food poisoning was one of them. Don't take the chance with your family--if you don't want to pressure can low acid foods, then either freeze them or buy from the store. Anyone can learn to pressure can by following Ball or Kerr directions closely and watch, watch, watch that canner when it's running! I learned in my twenties all on my own and have been canning for over 40 years now with only maybe 5 or 6 jars coming unsealed over the years--and when the kids were young, that was about 1,000 jars a year. Saved us tons of money!Anonymoushttps://www.blogger.com/profile/17428430427484354062noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-36254597163225516662017-09-20T23:15:38.573-04:002017-09-20T23:15:38.573-04:00How do you reheat a piece of canned roast since it...How do you reheat a piece of canned roast since it was already cooked during the canning process?Anonymoushttps://www.blogger.com/profile/09232750591555838501noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-29041205979050360172016-12-03T22:02:19.553-05:002016-12-03T22:02:19.553-05:00We are going cruising to the South Pacific where b...We are going cruising to the South Pacific where beef and chicken are scarce. Having lots of canned meat for quick meals while sailing is the goal. I will use it for tacos, stew, enchiladas and pasta dishes and whatever else I can think up. Thanks for the beef canning recipe Granny!Overboardhttps://www.blogger.com/profile/01023640100729619137noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-9206224192159146992016-11-30T20:17:59.013-05:002016-11-30T20:17:59.013-05:00Fish is good right out of jar, or to make trout or...Fish is good right out of jar, or to make trout or salmon salad, like tuna salad.Ronhttps://www.blogger.com/profile/13652100024521601428noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-83003214270134097242016-11-23T16:45:03.497-05:002016-11-23T16:45:03.497-05:00Sorry. Need a pressure canned for low acid foods; ...Sorry. Need a pressure canned for low acid foods; all meats, vegetables, etc. Got to your local extension office for your county/state site for canning safely or a ball canning book.Alliehttps://www.blogger.com/profile/13981765240232497789noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-57226391746692266172016-11-23T16:22:14.505-05:002016-11-23T16:22:14.505-05:00If I don't have a pressure cooker can I do thi...If I don't have a pressure cooker can I do this in a pot with water and a lid like i do when i am canning jam?Nbloomershttps://www.blogger.com/profile/12814589568405984196noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-74428561023930042852016-10-18T06:05:59.806-04:002016-10-18T06:05:59.806-04:00Yes, you certainly can add ingredients. ~~GrannyYes, you certainly can add ingredients. ~~GrannyPamelahttps://www.blogger.com/profile/14199962609516013218noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-61955164482939685422016-10-17T23:38:39.860-04:002016-10-17T23:38:39.860-04:00Risk**not roshRisk**not roshAnonymoushttps://www.blogger.com/profile/04054011495495376979noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-68259394444015751062016-10-17T23:37:48.706-04:002016-10-17T23:37:48.706-04:00Risk**not roshRisk**not roshAnonymoushttps://www.blogger.com/profile/04054011495495376979noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-3749845628746574942016-10-17T23:37:13.905-04:002016-10-17T23:37:13.905-04:00I want to can a roast, but I am not sure if I can ...I want to can a roast, but I am not sure if I can add my ingredients before canning. I add house seasoning,salt and pepper, onion, garlic, bay leaves, cream of mushroom soup, beef broth (some use wine),Worcestershire sauce and of course the roast. Can I do these ingredients together and not rosh killing my family?Anonymoushttps://www.blogger.com/profile/04054011495495376979noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-33940520038980009122016-09-09T12:51:37.535-04:002016-09-09T12:51:37.535-04:00Was your canned roast tough? I've read it come...Was your canned roast tough? I've read it comes out tough and dry. I just bought 2 bottom round roasts for canning. Alliehttps://www.blogger.com/profile/13981765240232497789noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-90540921382994647722016-09-09T12:50:15.796-04:002016-09-09T12:50:15.796-04:00Was your canned roast tough? I've read it come...Was your canned roast tough? I've read it comes out tough and dry. I just bought 2 bottom round roasts for canning. Alliehttps://www.blogger.com/profile/13981765240232497789noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-90081050390947965822016-03-25T02:33:32.882-04:002016-03-25T02:33:32.882-04:00I have canned meat, meat sauces using water bath. ...I have canned meat, meat sauces using water bath. In my old canning books meat is canned in boiling water for 4 hours to kill any harmful bacteria. I have canned a lot and haven't had a bad jar yet, but it can happen and I would encourage people to learn to use a pressure canner safely. Until then...when in doubt, throw it out :) Happy canning <br />Anonymoushttps://www.blogger.com/profile/04518483154708376662noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-1702795194000488382016-03-24T21:21:23.202-04:002016-03-24T21:21:23.202-04:00What would be the shelf life of canned meat?What would be the shelf life of canned meat?Anonymoushttps://www.blogger.com/profile/15628295309776659518noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-43747469482999304222015-12-03T09:44:08.162-05:002015-12-03T09:44:08.162-05:00Sorry, meat really needs to be pressure canned. ~~...Sorry, meat really needs to be pressure canned. ~~GrannyPamelahttps://www.blogger.com/profile/14199962609516013218noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-48039866161173676092015-12-01T23:05:53.521-05:002015-12-01T23:05:53.521-05:00Any alternative since I don't have a pressure ...Any alternative since I don't have a pressure canner?Anonymoushttps://www.blogger.com/profile/07748872296591356671noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-34874697222130320852015-11-17T20:29:19.975-05:002015-11-17T20:29:19.975-05:00My mother and Grandmother made fried chicken and c...My mother and Grandmother made fried chicken and canned it in crisco metal jars during World ll.They put it in the cans hot and put the metal jars on and went to next one. My Dad said it was like it was just cooked. He said he was very popular when mail came. Of course now the jars are not metal.Anonymoushttps://www.blogger.com/profile/10504113811096386981noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-20512631277615657922015-10-30T16:30:26.833-04:002015-10-30T16:30:26.833-04:00Cube it up before canning and with the right ingre...Cube it up before canning and with the right ingredients you can whip up a beef stroganoff by the time the noodles are cooked.BuckeyeGuyhttps://www.blogger.com/profile/06039621543005788947noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-80812932587940592002015-10-30T16:27:51.682-04:002015-10-30T16:27:51.682-04:00Why do this? Got a new side of beef coming in for ...Why do this? Got a new side of beef coming in for the freezer, and still have chuck roast from the last beast in there that has to go. Canning them up this evening! <br />Also - prep time for a quick & easy meal is negligible compared to a full roast.BuckeyeGuyhttps://www.blogger.com/profile/06039621543005788947noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-80368256185051354812015-10-13T11:49:35.538-04:002015-10-13T11:49:35.538-04:00Probably shouldn't use this as a standard, but...Probably shouldn't use this as a standard, but I had canned meat at my mother's that was at least 6 years old and it tasted just like it was canned a couple of weeks ago. Always check your meat and heat it really well before eating when it comes out of the jar.Kathyhttps://www.blogger.com/profile/10766442639755327618noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-22668146861328085062015-10-12T22:42:49.923-04:002015-10-12T22:42:49.923-04:00Do you leave the rings on your jars after processi...Do you leave the rings on your jars after processing?happychefhttps://www.blogger.com/profile/04706735849445981038noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-60802545030959343012015-10-06T15:14:50.250-04:002015-10-06T15:14:50.250-04:00I did this with beef, chickens and pork. Cooked up...I did this with beef, chickens and pork. Cooked up a jar last night and put it over mashed potatoesAnonymoushttps://www.blogger.com/profile/07700385221483050534noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-77934323018438370042015-10-06T15:13:58.216-04:002015-10-06T15:13:58.216-04:00I did this with beef, chickens and pork. Cooked up...I did this with beef, chickens and pork. Cooked up a jar last night and put it over mashed potatoesAnonymoushttps://www.blogger.com/profile/07700385221483050534noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-65222022407795333282015-09-23T10:51:45.413-04:002015-09-23T10:51:45.413-04:00Very good information, thank you. I bent my elect...Very good information, thank you. I bent my electric coil burner out of shape the first season using my new pressure-canner. Will look for this.Anonymoushttps://www.blogger.com/profile/14595389193722835542noreply@blogger.comtag:blogger.com,1999:blog-9104582182197134900.post-30206434028313081142015-09-20T20:51:43.905-04:002015-09-20T20:51:43.905-04:00i have both kinds, one with a gauge and one with t...i have both kinds, one with a gauge and one with the jiggling pressure top. I put 3 quarts of water in the one with the jiggling top because as it jiggles a certain amount of steam escapes and i don't want it to boil dry. Add jars and lock down the lid, put on the pressure gauge (the thing that jiggles). Put on the fires and after it starts to jiggle, start the timer for 90 minutes. I usually turn down the fire just so the gauge keeps jiggling every so often. And always let the pressure go down on its own. Take off the gauge to be sure pressure is down. And let it cool off. Taking the lid off too soon will make the juice in the jars bubbles out and not only loose the liquid but they may not seal because of the grease from the meat. Anonymoushttps://www.blogger.com/profile/02863160867178223868noreply@blogger.com