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I Need to Learn about Canning - Page 2

post #21 of 22
Yep it makes a quick and easy meal! I make them up into single serving sizes and take them to work. I snip a corner off the bag and reheat in the micro at work. We also take them camping. Serves as a dual purpose, edible ice for the cooler!
post #22 of 22
Quote:
Originally Posted by rabbithutch View Post

Although the smoker wasn't involved, I spent an afternoon in the kitchen today. I boiled 2 whole chickens, added a couple of pounds of pulled pork smoked a few weeks ago, and made between 4 and 5 gallons of Georgia Style Brunswick stew. In addition to the meat and chicken stock it contains whole stewed tomatoes, whole kernel corn, shoe-peg corn, lima beans (growing up in the South, I call them butter beans), potatoes, and a small amount of mirepoix plus barbecue sauce, Worcestershire, ketchup, coarse ground black pepper, salt, dried red pepper flakes and about a cup of Sriracha sauce. I list all the ingredients because I really need to learn how to put this stuff up. I thought I'd use quart-size Mason jars.

When I was small kid - in the 40s- my dad raised a big garden and when things came in big several neighbor families would get together and can vegetables. I remember corn, okra, tomatoes, green beans, butter beans and squash. The problem is I was too young to pay much attention therefore learned nothing about the process. I do remember they made a big deal of boiling the jars and lids before filling them, but I don't know anything about the process from there. I recall in one of the deep dark recesses of my brain that special care has to taken with anything that has tomatoes in it. I'm not sure why but something about an acidic process creating something bad, comes to mind.

Can anyone here point me in the right direction to learn about canning this stew?

TIA

 

That's an easy one.  

Put your stew in a pot and get it warm to hot..    Fill your jars to about 1 inch from the top.

Pressure can at 15psi for 90 minutes.   

 

If you don't have a pressure cooker, I STRONGLY suggest an All American.. Most other pressure cookers are consumer rated low quality units.  If you're making gallons at a time, I'd get something that can hold at least 14 quarts. 

 

Don't start your 90 minute timer until your unit has purged for at least 15 minutes and steady steam is coming out.

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