It helps to wipe the jar rims with a clean vinegar soaked paper towel or cloth before putting the lids on. The vinegar removes any trace oils, fats or solids that might prevent the seal from forming. I ❤ canning!
Wow , Thank you for such a complete instructional guide to storing meat without refrigeration. I had no idea that it was so easy. This could be done on land before you go cruising.A year as a best before date is a long time. Plus this processed meat can be brought across borders without any trouble. Thank you Thank You. Keep up the great videos that don't leave out the details. Cheers
A practical canning guide with no faults I could see. I have been doing this for decades now for all sorts of fresh veggies and other items like deer meat and whatever comes along. One thing we used to do on low acid items is add some acidity via lemons, limes,vinegar or even acidic acid in powder or tablets. Your technique is impeccible and so perfect it makes me feel ashamed. Keep up the good work.
Love what you do. You rarely complain (at least on camera). Hey and when it is over 35 deg C you can meat in the heat. I love the irony. Keep on going. Love it....karl
Great job on the canning. I can't tell you how many "cans" of meat, cheese, salsa, spaghetti sauce, butter, bacon and sausage that we have aboard - too many. Good to see others versed in the art of canning. By the way, we've learned that we have been able to reuse the lids if we are careful when we remove them. We used to soak ours in hot water, but then read that you really don't have to soak them, and have had great success without doing so. Agreed that you have to clean the rim and get the air out, too. We have never filled the water to where it goes to the rim of the jars - we only use about three quarts, which fills our canner to the middle of the bottom row of jars. With our canner we can stack the jars two high, or about 18 jars per canning. Otherwise we use the same methods that you two have used. A great way to save food for a long time!
We have read about the lids not needing to be warmed in water as well, from what we understand the material used on the seal these days is not the same as it once was and is already very supple and pliable not needing any softening. Would like to find some more information regarding you halfway filling the water, we are trying to understand the need or safety aspect for more. Thinking about it the reason for the water is to just create the pressure and steam, as long s the water does not go dry it should be fine yes?
Adventure Adrift that is absolutely true about the water amount - as long as whatever you are pressure cooking doesn't absorb water (rice for instance) then you only need enough to maintain an adequate seal taking into account what you lose thru steam release - literally an inch of water in the bottom of the pot is way adequate for canning,
I love chorizo. My wife is a vegetarian so none for her. I'll be canning it myself when I find it at a good price when we are cruising and it'll be my treat to make a delicious chorizo burrito for myself from time to time. We cook with our pressure cooker all the time, it's not just for canning. On the boat it saves a LOT of propane stove fuel using a PC to cook many items in a fraction of the time it regularly would take, and it keeps the heat of cooking down to a minimum as well.
Any key items you would suggest cooking in the PC? We mainly do our canning and beans in there, we would like to utilize it more as we work on ways to reduce our propane before heading towards Chile.
Potatoes, rice, beans/lentils, meats, one-pot meals -anything that you need to cook or bake for more than a couple of minutes can be cooked faster with much less fuel and heat/moisture inside the cabin with a PC. You can even make bread in it. It also saves on the fresh water you use, since many recipes use just a little bit of water in the bottom of the PC to pressure steam the food, and you can do the fast-cool in the sink with seawater. There is a pressure-cooking on boats facebook community that shares recipes and ideas.
I am so impressed with your skill and knowledge about canning. My wife and I can a lot and keep our cupboard full of goodies but we are old and it so refreshing seeing young folks with survival skills.
That was a great sailing video. Loved the "aerial" shots of the salt and lids ;) Thanks guys, good to see you made it through your bad weather of which I too made it through our typhoons... thanks for sharing and best from HKG
Great video guys. We grew up doing this sort of thing all the time with the in-season fruits,jams and pickles too. You can do a similar process with modern screw cap jars from jam/jelly. Very handy instructional video. Thanks for taking the time to share. Cheers. Wade.
very informative. You know that if the water is below the rim you can use salt water. I would use a cooker out on the dive platform. too much heat in the cabin. great video, and great information. any other canning ideas? planning on crossing from panama to Brisbane, and want to can as much as possible. I doubt there will be much available in the south pacific islands. You know what would be great would be those rubber nets you get from wine shops to keep your jars from banging together. going to need to look for those. keep up the great videos.
You guys are getting quite handy in all sorts of things. I'll be doing the Grey Nomad thing soon, (sailing on land) around Oz for the "Big Lap", might be pinching a few of your ideas :) Thanks for your vid's, love watching them.
Hey guys, starting from Perth - that's home for me. Probably heading east along the bottom through South Oz, Vic, Tassie then NSW then heading home via Qld and NT, then the Kimberley. That's the plan so far anyways. Enjoy YOUR travels, keep them vid's coming please - Peter V.
I know I'm going to sound like an old hen expert on canning (and I am neither but I do enjoy canning my own food) but I wouldn't leave the canning unattended. Gas failure/expiration be it wind or not knowing how much gas you have left will destroy your investment in the meats. I understand how hot it is in there but you could always go up on deck and check it at regular intervals. And you're probably going to let me know that's exactly what you did :) Keep up the great videos and enthusiasm.
thank you for the concern and attention to detail, you are correct about leaving it unattended. I think we stayed very nearby and kept up on other projects as an hour passes quickly, we can alternate a jump off the side of the boat and back onboard while still keeping a trained ear on the jiggle.
I almost jumped when I saw you fast release the pressure by lifting the weight. It's best to let the canner cool dow naturally. This slow cooling process is part of the preserving process, and releasing the pressure so quickly can push food and liquid out of the jar.
We know the jars need to cool slowly, and we always treat them with care, letting them cool slowly once out of the canner. We have never heard that pulling the weight off causes any problems. There’s still A LOT of heat in there, and when you’re in a 100+ degree climate, the jars take days to cool down all the way.
Hi, just a tip on the white chalky stuff on the lip. If you add a tablespoon of vinegar to the water in the pressure cooker it takes away that white stuff.
And for those of us who can't really boil water well, could you *please* show some recipes and cooking use of your pressure caned meats? I'm trying to be somewhat of a land bound survivalist
Not a bad idea mate, our favourite is simple. Cooked up on top of a tostado with fresh chopped lettuce/cabbage/onion and cheese. Good on you for trying that lifestyle, I think if we ever went back to land we would look at off-grid living.
Thanks for the video. It is something we will be looking into when we finally buy the boat. Prior to seeing this we were planning lots of solar and a big freezer, but this looks a lot simpler. One question - would kilner jars not be a better idea? After watching the video I went looking and the orange rubber seals can be used up to 10 times. Anyway, thanks again.
A combination of solar and refrigeration is a help but in our opinion relying on refrigeration is just opening up a possible headache to your cruising, you don't want to lose your food supply due to any issues or be worrying about power consumption. Not too familiar with kilner jars, are these the clip on top type jars? If so I do not think they would work, we have also not heard of reusing the lids. Let us explain better because we do reuse the lids, but not for preserving and canning long life foods. We will reuse the lids for storing something else or some jam we made, etc. For the canning of meats we use completely new lids that have untouched seals to make sure there is no contamination and a good seal.
Terry pretty sure those salts would be fine as the salt for the most part is for seasoning, only a couple of instances where it is more to do with preservation. We do use the special pickling salts when pickling.
Interesting stuff !! You showed wrapping the jars in a towel as you wanted them to cool as slowly as possible. Why not just leave them in the pressure cooker (with the lid off?) to cool slowly as the water in it cools?? Surely that would be slower than if you've moved them and wrapped in the towel and would be less messing around?? I assume the lids leak air pressure out as they heat in the pressure cooker, then seal tight with vacuum as they cool?
I believe you are correct on the sealing process. We could have left them in the water to cool as well, definitely would have been fine, but we wanted to get it off the stove as we were headed out sailing after, and sometimes we may have another batch lined up to go in the cooker after the first one is done. Hope this helps, cheers!
How do you like to use your chorizo in recipes? I Enjoy your sailing adventure videos. We are in Wa state and I watched your maiden voyage down the Columbia River on u tube. You guys are courageous
We love it with fresh corn tortillas, also breakfast with some eggs and beans are tastier. For non-Mexican food we love to use it in pasta dishes. Thanks for watching, enjoy the remaining summer heat in Washington.
Not sure Andrew, we had another comment that said we could. Off hand it seems like the lids (especially the rings) would become to corrosive afterwards. We would like to know for sure since this uses a lot of fresh water.
You should get the "canning kit" from Walmart while you are still in civilization. The plastic funnel, magnetic wand for grabbing the lids and tongs are really worth having, they don't take that much room, keep them in the pot for storage. Pressure canners with weights AND a safety valve are totally safe, the odds of both becoming plugged and you building enough heat to explode it is almost impossible. That said, I would not leave it unsupervised while it was cycling! If you lose the head of steam you will ruin the batch. You want to make sure that weight rattling is regulated and steady.
Oh you have never heard of Chorizo, it is the most delicious meat in our opinion. It is usually made from good cuts of pork if you get it from a good carnicería, it is very common in Spain and most latin countries. The Mexican variety is popular at breakfast and on pizzas, tacos, etc.
My grandma canned food. One of the things that got her through the Great Depression. A lot of your canned stuff will last far longer than a year. Far longer. Everyone better learn to can now you’re going to need that food later
We have seen those before online, we don't have one but do have a slightly broken funnel that we use for our milk and the bottom half is missing making it a wider funnel.
I was very intressted of canning on a sail boat but the problem is canned goods need go be stored below 95 degrees idelly 50-70 degrees how do you store in what tempratures go avoid meat go bad ? I was asking the temp q on a canning channel and got the storage temp answer but Iam very intressted how you manage Canned meat in the tropics
Thanks for the info on storage temps, we had not thought about that. We store them down at the water line inside a cool cupboard, I would say the temp is normally 70-75.
I would just buy chorizo as sausage - hang up and it will last forever. Now I do make kimichi which is Korean fermented cabbage - a bit like sauerkraut. Very healthy and lasts well
You don't need to use fresh water for canning you can safely use sea water. It is possible to steam veg with seawater as long as you use a trivet to keep the veg out of the water.
Really curious about using salt water in the pressure canner, we have thought about it but thought 1) the lids would end up rusting while stored and 2) salt water would have a harder time getting to temp to pressure can. Any info you could point us to with examples of it being done, we would love to see?
I thought the same thing watching this but I fear the salt would have a seriously corrosive effect on the jar lids and the pressure canner. If you did this often I might consider it but seriously, for as much water as you are using is it worth the risk?
OK the steam is fresh water but i'm not sure how you will get on. We use 'Kilner' jars ( in the UK) that have a glass lid with a red rubber seal. Also when we do it we don't fill the water in the pan to the neck of the jar we just make sure there is enough water that it won't run dry, because the temperature inside the cooker is uniform ie the water is the same temperature as the 'steam'. We have never kept any meats more than 6 months (mainly because we are 'scaredy cats' it is possible to get botulism from canned meats we always make sure that they are well cooked when we use them, vegetables we don't worry so much but then we don't tend to bottle veggies much, mainly meats and fish when we get a surplus or a good deal. Fair Winds.
Good work with your provisioning. Just one thing...your description of this episode on your vlog "fresh meat for 1 year" isn't the outcome of your work. It's "preserved meat for 1 year"..... The meat is not "fresh" anymore it's now "preserved meat". Keep up with your fishing for your "fresh meat".
I would be very careful with canning meats! Then storage is a factor! Even at high temps just in a pressure cooker do not prevent Clostridium botulinum. So much fat in that type meat not such a healthy option. Good luck!
Maybe not totally healthy but delicious for sure, knowing what goes into our food keeps the health front and center as well as opposed to the traditional canned meats we bought from the store. Following the canning guides at the correct temp should prevent botulism in our meats.
True! As we said to @Captain of SV Catfish this was purely the thumbnail that we are considering changing, but the title of the video clearly talks about pressure canning. We may have wrongly assumed people would get what we were doing, do you think it needs to be changed and is too confusing? What do you consider a cutoff for fresh? We would put pretty much any store bought meats out of the "Fresh" category unless bought directly from the slaughter house.
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It helps to wipe the jar rims with a clean vinegar soaked paper towel or cloth before putting the lids on. The vinegar removes any trace oils, fats or solids that might prevent the seal from forming. I ❤ canning!
Wow , Thank you for such a complete instructional guide to storing meat without refrigeration. I had no idea that it was so easy. This could be done on land before you go cruising.A year as a best before date is a long time. Plus this processed meat can be brought across borders without any trouble. Thank you Thank You. Keep up the great videos that don't leave out the details. Cheers
No worries Robert, we know of a number of sailors who have done large batches of local meats (salmon, venison, etc) before leaving to stock up.
A practical canning guide with no faults I could see. I have been doing this for decades now for all sorts of fresh veggies and other items like deer meat and whatever comes along. One thing we used to do on low acid items is add some acidity via lemons, limes,vinegar or even acidic acid in powder or tablets. Your technique is impeccible and so perfect it makes me feel ashamed. Keep up the good work.
Wow, thanks so much Charles! Cheers and fair winds..
Love what you do. You rarely complain (at least on camera). Hey and when it is over 35 deg C you can meat in the heat. I love the irony. Keep on going. Love it....karl
Thanks Karl, not too much complaining of the weather. It is most unbearable when we can not easily jump in for a quick dip.
Great job on the canning. I can't tell you how many "cans" of meat, cheese, salsa, spaghetti sauce, butter, bacon and sausage that we have aboard - too many. Good to see others versed in the art of canning.
By the way, we've learned that we have been able to reuse the lids if we are careful when we remove them. We used to soak ours in hot water, but then read that you really don't have to soak them, and have had great success without doing so. Agreed that you have to clean the rim and get the air out, too.
We have never filled the water to where it goes to the rim of the jars - we only use about three quarts, which fills our canner to the middle of the bottom row of jars. With our canner we can stack the jars two high, or about 18 jars per canning.
Otherwise we use the same methods that you two have used. A great way to save food for a long time!
We have read about the lids not needing to be warmed in water as well, from what we understand the material used on the seal these days is not the same as it once was and is already very supple and pliable not needing any softening. Would like to find some more information regarding you halfway filling the water, we are trying to understand the need or safety aspect for more. Thinking about it the reason for the water is to just create the pressure and steam, as long s the water does not go dry it should be fine yes?
Adventure Adrift that is absolutely true about the water amount - as long as whatever you are pressure cooking doesn't absorb water (rice for instance) then you only need enough to maintain an adequate seal taking into account what you lose thru steam release - literally an inch of water in the bottom of the pot is way adequate for canning,
I love chorizo. My wife is a vegetarian so none for her. I'll be canning it myself when I find it at a good price when we are cruising and it'll be my treat to make a delicious chorizo burrito for myself from time to time. We cook with our pressure cooker all the time, it's not just for canning. On the boat it saves a LOT of propane stove fuel using a PC to cook many items in a fraction of the time it regularly would take, and it keeps the heat of cooking down to a minimum as well.
Any key items you would suggest cooking in the PC? We mainly do our canning and beans in there, we would like to utilize it more as we work on ways to reduce our propane before heading towards Chile.
Potatoes, rice, beans/lentils, meats, one-pot meals -anything that you need to cook or bake for more than a couple of minutes can be cooked faster with much less fuel and heat/moisture inside the cabin with a PC. You can even make bread in it.
It also saves on the fresh water you use, since many recipes use just a little bit of water in the bottom of the PC to pressure steam the food, and you can do the fast-cool in the sink with seawater. There is a pressure-cooking on boats facebook community that shares recipes and ideas.
I am so impressed with your skill and knowledge about canning. My wife and I can a lot and keep our cupboard full of goodies but we are old and it so refreshing seeing young folks with survival skills.
IT would be good to see more people get back into canning, we were surprised to learn how easy and beneficial it is. Any tips we missed?
Dreams are full filled with in the smiles .....LOVE IS LIVING THE SMILE .LOVE Y,ALL VIDEOS TRUE SAILORS
Very much appreciated Frank.
I remember all that canned food you guys bought before you left. Look at you now!
☺ Yes we never would have thought, we are very pleased with ourselves.
I never really understood how canning works until I watched this video! Great knowledge that I will certainly use going forward, thanks again, Scott
Cheers Scott, we were the same and were just baffled until some friends sat us down and explained it.
That was a great sailing video. Loved the "aerial" shots of the salt and lids ;) Thanks guys, good to see you made it through your bad weather of which I too made it through our typhoons... thanks for sharing and best from HKG
Lets keep our fingers crossed neither of us encounter any more direct storms this season.
Great video guys. We grew up doing this sort of thing all the time with the in-season fruits,jams and pickles too. You can do a similar process with modern screw cap jars from jam/jelly.
Very handy instructional video.
Thanks for taking the time to share.
Cheers.
Wade.
Cheers Wade, sometimes it amazes us how common skills of yesteryear have been moved aside for progress.
very informative. You know that if the water is below the rim you can use salt water. I would use a cooker out on the dive platform. too much heat in the cabin. great video, and great information. any other canning ideas? planning on crossing from panama to Brisbane, and want to can as much as possible. I doubt there will be much available in the south pacific islands. You know what would be great would be those rubber nets you get from wine shops to keep your jars from banging together. going to need to look for those. keep up the great videos.
You guys are getting quite handy in all sorts of things. I'll be doing the Grey Nomad thing soon, (sailing on land) around Oz for the "Big Lap", might be pinching a few of your ideas :) Thanks for your vid's, love watching them.
Thanks for watching Peter, enjoy that trip around. Where are you starting?
Hey guys, starting from Perth - that's home for me. Probably heading east along the bottom through South Oz, Vic, Tassie then NSW then heading home via Qld and NT, then the Kimberley. That's the plan so far anyways. Enjoy YOUR travels, keep them vid's coming please - Peter V.
interesting. Always wondered how that works.
that's some excellent canning technique! Kudo!
Thank you and cheers!
Great video. Super informative. My mom used to do a lot of canning, but I have never done any. Maybe it's time to look into it.
Yes!
LOVE what you guys are up to!
Thanks mate.
water maker - really needed
I know I'm going to sound like an old hen expert on canning (and I am neither but I do enjoy canning my own food) but I wouldn't leave the canning unattended. Gas failure/expiration be it wind or not knowing how much gas you have left will destroy your investment in the meats. I understand how hot it is in there but you could always go up on deck and check it at regular intervals. And you're probably going to let me know that's exactly what you did :) Keep up the great videos and enthusiasm.
thank you for the concern and attention to detail, you are correct about leaving it unattended. I think we stayed very nearby and kept up on other projects as an hour passes quickly, we can alternate a jump off the side of the boat and back onboard while still keeping a trained ear on the jiggle.
A little magnet on a stick or string helps take the lids out of the hot water. Wonder if you can, can with salt water?
I almost jumped when I saw you fast release the pressure by lifting the weight. It's best to let the canner cool dow naturally. This slow cooling process is part of the preserving process, and releasing the pressure so quickly can push food and liquid out of the jar.
We know the jars need to cool slowly, and we always treat them with care, letting them cool slowly once out of the canner. We have never heard that pulling the weight off causes any problems. There’s still A LOT of heat in there, and when you’re in a 100+ degree climate, the jars take days to cool down all the way.
Hi, just a tip on the white chalky stuff on the lip. If you add a tablespoon of vinegar to the water in the pressure cooker it takes away that white stuff.
Thanks for the tip, excellent we will try that next time.
Adventure Adrift to be fair, it was my wife who told me this tip. LoL
And for those of us who can't really boil water well, could you *please* show some recipes and cooking use of your pressure caned meats? I'm trying to be somewhat of a land bound survivalist
Not a bad idea mate, our favourite is simple. Cooked up on top of a tostado with fresh chopped lettuce/cabbage/onion and cheese. Good on you for trying that lifestyle, I think if we ever went back to land we would look at off-grid living.
Thanks for the video. It is something we will be looking into when we finally buy the boat. Prior to seeing this we were planning lots of solar and a big freezer, but this looks a lot simpler.
One question - would kilner jars not be a better idea? After watching the video I went looking and the orange rubber seals can be used up to 10 times.
Anyway, thanks again.
A combination of solar and refrigeration is a help but in our opinion relying on refrigeration is just opening up a possible headache to your cruising, you don't want to lose your food supply due to any issues or be worrying about power consumption. Not too familiar with kilner jars, are these the clip on top type jars? If so I do not think they would work, we have also not heard of reusing the lids.
Let us explain better because we do reuse the lids, but not for preserving and canning long life foods. We will reuse the lids for storing something else or some jam we made, etc. For the canning of meats we use completely new lids that have untouched seals to make sure there is no contamination and a good seal.
Thanks. That piece of info will get stored away for future use!
Good show on canning, I grew up with that at the farm, one question can onion salt or garlic salt be used as the preservative or no.
Terry
Terry pretty sure those salts would be fine as the salt for the most part is for seasoning, only a couple of instances where it is more to do with preservation. We do use the special pickling salts when pickling.
Interesting stuff !!
You showed wrapping the jars in a towel as you wanted them to cool as slowly as possible. Why not just leave them in the pressure cooker (with the lid off?) to cool slowly as the water in it cools?? Surely that would be slower than if you've moved them and wrapped in the towel and would be less messing around??
I assume the lids leak air pressure out as they heat in the pressure cooker, then seal tight with vacuum as they cool?
I believe you are correct on the sealing process. We could have left them in the water to cool as well, definitely would have been fine, but we wanted to get it off the stove as we were headed out sailing after, and sometimes we may have another batch lined up to go in the cooker after the first one is done. Hope this helps, cheers!
You are using the bottle lifter upside down. The rubber end goes around the jars and the black plastic is the handle end.
I think it was so hot out (or in the boat) that both were soft.
How do you like to use your chorizo in recipes? I Enjoy your sailing adventure videos. We are in Wa state and I watched your maiden voyage down the Columbia River on u tube. You guys are courageous
We love it with fresh corn tortillas, also breakfast with some eggs and beans are tastier. For non-Mexican food we love to use it in pasta dishes. Thanks for watching, enjoy the remaining summer heat in Washington.
Is there a rule of thumb on how to handle fat when you're browning? Does whether you keep it or drain it impact the preserving process?
Thanks for the upload guys, I love that sort of stuff.
could you use seawater in the pressure cooker or would it be to corrosive on the lids??
Not sure Andrew, we had another comment that said we could. Off hand it seems like the lids (especially the rings) would become to corrosive afterwards. We would like to know for sure since this uses a lot of fresh water.
An additional question - why did you add the salt? Flavour? Preserving agent? Some other reason???
We added for flavour, there are a couple of food items where it is needed to add for help with preservation such as fermented (saukraut, etc) foods.
Have you had any trouble finding new lids to replenish your supply?
We have stocked up on lots of lids, whenever family visit we resupply. We have found them available in large towns as well.
So just brown the meat? Not thoroughly cook it before canning it?
Hey is this some kind of cooking show? Looks great!
Cooking with the not pasty whites anymore.
You should get the "canning kit" from Walmart while you are still in civilization. The plastic funnel, magnetic wand for grabbing the lids and tongs are really worth having, they don't take that much room, keep them in the pot for storage. Pressure canners with weights AND a safety valve are totally safe, the odds of both becoming plugged and you building enough heat to explode it is almost impossible. That said, I would not leave it unsupervised while it was cycling! If you lose the head of steam you will ruin the batch. You want to make sure that weight rattling is regulated and steady.
Very true on hanging nearby, I think in the end we stayed on the boat. We have plenty to do and it does not take long for an hour to pass.
Second the motion regarding a magnetic wand for lifting and placing the lids. I just pickled and canned some string beans.
LOL I didn't see your comment until after I wrote mine re: funnel. LOL
Very interesting ..... What was the meat again? Not sure I've heard of this.
Oh you have never heard of Chorizo, it is the most delicious meat in our opinion. It is usually made from good cuts of pork if you get it from a good carnicería, it is very common in Spain and most latin countries. The Mexican variety is popular at breakfast and on pizzas, tacos, etc.
Cesar are you going to share or not? 😀
My grandma canned food. One of the things that got her through the Great Depression. A lot of your canned stuff will last far longer than a year. Far longer. Everyone better learn to can now you’re going to need that food later
An even better way is to have a wide funnel on the jar; that way you save time and aren't touching the jar.
We have seen those before online, we don't have one but do have a slightly broken funnel that we use for our milk and the bottom half is missing making it a wider funnel.
I was very intressted of canning on a sail boat but the problem is canned goods need go be stored below 95 degrees idelly 50-70 degrees how do you store in what tempratures go avoid meat go bad ? I was asking the temp q on a canning channel and got the storage temp answer but Iam very intressted how you manage Canned meat in the tropics
Thanks for the info on storage temps, we had not thought about that. We store them down at the water line inside a cool cupboard, I would say the temp is normally 70-75.
I would just buy chorizo as sausage - hang up and it will last forever.
Now I do make kimichi which is Korean fermented cabbage - a bit like sauerkraut. Very healthy and lasts well
Is the chorizo you buy already dried or do you dry it out?
Cool video guys, Hey Ty, whats "Wadur"? 😄
You California desert dwellers, it is that big blue thing out to your west ;)
cool
could these last longer than a year?
We have heard that they could easily yes, we feel comfortable getting a year with no worries though.
I scene some Heat, Sarcasm.... lol ;-)
Heat here, there, where? ;)
⛵😋🍲👍...#Bons Ventos
you should of put a little bit of vinegar in your pressure canner when canning to stop the white spots on jars
Thanks for the tip, darn we just did a batch too. Ok for next time.. A tbsp?
Good to see Hil had her safety bikini on.
Safety first, Hi-Vis and all.
I'm hungry...
ME too.
You don't need to use fresh water for canning you can safely use sea water. It is possible to steam veg with seawater as long as you use a trivet to keep the veg out of the water.
Really curious about using salt water in the pressure canner, we have thought about it but thought 1) the lids would end up rusting while stored and 2) salt water would have a harder time getting to temp to pressure can. Any info you could point us to with examples of it being done, we would love to see?
I thought the same thing watching this but I fear the salt would have a seriously corrosive effect on the jar lids and the pressure canner. If you did this often I might consider it but seriously, for as much water as you are using is it worth the risk?
OK the steam is fresh water but i'm not sure how you will get on. We use 'Kilner' jars ( in the UK) that have a glass lid with a red rubber seal. Also when we do it we don't fill the water in the pan to the neck of the jar we just make sure there is enough water that it won't run dry, because the temperature inside the cooker is uniform ie the water is the same temperature as the 'steam'. We have never kept any meats more than 6 months (mainly because we are 'scaredy cats' it is possible to get botulism from canned meats we always make sure that they are well cooked when we use them, vegetables we don't worry so much but then we don't tend to bottle veggies much, mainly meats and fish when we get a surplus or a good deal.
Fair Winds.
Meats in pint jars should be processed for 75 minutes, fish for 100 minutes.
You are correct those are the USDA best practices for caning.
Good work with your provisioning. Just one thing...your description of this episode on your vlog "fresh meat for 1 year" isn't the outcome of your work. It's "preserved meat for 1 year"..... The meat is not "fresh" anymore it's now "preserved meat".
Keep up with your fishing for your "fresh meat".
That is technically correct, though we think it's fresh compared to rotten ;) But yes, the really fresh stuff is the catch of the day!
I would be very careful with canning meats! Then storage is a factor! Even at high temps just in a pressure cooker do not prevent Clostridium botulinum. So much fat in that type meat not such a healthy option. Good luck!
Maybe not totally healthy but delicious for sure, knowing what goes into our food keeps the health front and center as well as opposed to the traditional canned meats we bought from the store. Following the canning guides at the correct temp should prevent botulism in our meats.
Always enjoy your videos from the beginning of your adventure. :)
This is not "fresh" meat. It is canned meat.
True! As we said to @Captain of SV Catfish this was purely the thumbnail that we are considering changing, but the title of the video clearly talks about pressure canning. We may have wrongly assumed people would get what we were doing, do you think it needs to be changed and is too confusing? What do you consider a cutoff for fresh? We would put pretty much any store bought meats out of the "Fresh" category unless bought directly from the slaughter house.
interesting. Always wondered how that works.
Thanks mate, do you have a good tip you use onboard to extend the life of your food or even a particular food that has the best lifespan?