USDA recommends that all pressure canners must be vented 10 minutes before pressurization. If you don't vent, the temperature inside will be lower than you want it since air is trapped. If you can at 14 lbs. of pressure though, you might be OK since you only need 12 lbs. of pressure for meat, depending on your elevation (higher you are, the higher pressure you need). Venting is highly recommended. Also, check the pressure you need at your specific elevation. For example, at 6000 feet, you would need at least 14 lbs. of pressure for meat, so if you don't vent, it might be unsafe.
You can can meat safely without a pressure canner. In Serbia we do pork and beef canned meat in mason jars, but use a pickling solution of one tablespoon of vinegar and some salt, layer in the onions, meat, carrots, and any other spices you like. Close the jars, add a towel to the bottom of your pot, line the jars up in the pot, add water to get to at least the cap, and boil for at least an hour. You can do a similar method replacing the pickling solution with lard, and boiling the jars the same way after.
It is not necessary to soften the rubber on the lids as they will soften as they are in the pressure canner. Always best to check the recommendations from your local county extention for safety
USDA recommends that all pressure canners must be vented 10 minutes before pressurization. If you don't vent, the temperature inside will be lower than you want it since air is trapped. If you can at 14 lbs. of pressure though, you might be OK since you only need 12 lbs. of pressure for meat, depending on your elevation (higher you are, the higher pressure you need). Venting is highly recommended. Also, check the pressure you need at your specific elevation. For example, at 6000 feet, you would need at least 14 lbs. of pressure for meat, so if you don't vent, it might be unsafe.
Thank you
You can can meat safely without a pressure canner. In Serbia we do pork and beef canned meat in mason jars, but use a pickling solution of one tablespoon of vinegar and some salt, layer in the onions, meat, carrots, and any other spices you like. Close the jars, add a towel to the bottom of your pot, line the jars up in the pot, add water to get to at least the cap, and boil for at least an hour. You can do a similar method replacing the pickling solution with lard, and boiling the jars the same way after.
Good information
Thanks
So cool. Thank you
Thank you for the memories of me canning bear with my uncle back in the 80"s.
Thanks man!
It is not necessary to soften the rubber on the lids as they will soften as they are in the pressure canner. Always best to check the recommendations from your local county extention for safety