Shelf stable products with liver

[atomicsmoke]

I understand liver is not a good candidate for canning due to density slowing down the pasteurization process.

Would pressure canning make a mix of ground meat and liver (like a pate de campagne) shelf stable?

 

[daveomak]

1947 MSU guide .....   page 18 I think....

http://arc.lib.montana.edu/msu-extension/objects/ext1-000298.pdf

 

[atomicsmoke]

Cool stuff Dave. Where do you pull these from?

I did some googling before posting the question here , the only relevant hits I got were "don't can liver".

New project added to the list.

Thank you for your input.

 

[daveomak]

Do they say WHY not to can it...   

I guess "old stuff" just pops up on my search engine....    1947 may be the last time anyone ate liver.....HAHAHAHA...   Not me...  I eat it several times per year....   Beef and chicken....   can't find pork liver here... 

 

[atomicsmoke]

You must be using Altavista not Google to find 1947 stuff...Ha ha

I will give it a try.

 

[HalfSmoked]

Liver never last long enough around here to get canned. 

Warren