The following describes my approach at pressure canning meat and dairy products, with some comments on fruit, vegetables, and other preservation methods
Pressure canning cookbooks, like Ball’s Blue Book, include recipes for making and canning meat broths, but, in my experience, most do not for meat itself. Similarly, they lack recipes for canning most dairy items.
However, families have canned both for generations. Below, I share my positive experience of canning meats, cheese, and butter, for shelf-stable pantry items, based on the advice of friends whose families have done so for decades, and from my own experiences over many years in Alaska. However, readers should do their own research and tests for safe food canning, and storage, for their storage temperatures.
Scenario 1: Imagine that you have a freezer and refrigerator full of food when the power fails for an extended time. How much did you spend to acquire all that food? How can you preserve it for an extended time? If you have a propane stove, you can pressure can everything.Continue reading“Home Pressure Canning, by Mrs. Alaska”