Canning Stew

[Lightnin1960]

I was thinking about making a rabbit stew then canning it. I seen on here where someone had canned rare rabbit and the one video said to do it for 45 mins. then on another place I seen do it for 75 mins...

If the Rabbit/Stew is already cooked how long do you need to leave it in a pressure cooker and at what pressure??

Thank you

 

[DarayTala]

I've found this link to be very helpful when canning meat: http://ohioline.osu.edu/hyg-fact/5000/pdf/5330.pdf
I also have used the information from this: http://msuextension.org/publications/Ho ... 8329HR.pdf

I would suggest canning at temperatures suggested for a hot pack, or raw if you want to be extra careful, and going from there. Personally, I most can veges and fruit so I have limited experience with canning meat, but I'm considering doing so more often and both of those resourced helped me a lot in learning about it.

I wish you luck, and by all means, please post any plans and results.

 

[Lightnin1960]

Thank you. Yeah the main reason I want to can is if the power goes out I don't have to worry about all my food/meat going bad. we canned a already cooked stew for 45 mins that worked out good. but I'm really trying to learn more too

 

[DarayTala]

That sounds like a great idea. I've been meaning to do the same thing, in case we need to survive without power for a while. I was also thinking of making jerky, as that can last for quite a while if done right. Have you tried that at all? You can also can the meat plain and use it in pretty much anything later as well.

 

[OneAcreFarm]

Thank you. Yeah the main reason I want to can is if the power goes out I don't have to worry about all my food/meat going bad. we canned a already cooked stew for 45 mins that worked out good. but I'm really trying to learn more too

I am learning more too, the one thing I know is that with meat you need a pressure canner, not just a water bath canner. Not sure if raw or cooked makes a difference....

 

[MamaSheepdog]

I was also thinking of making jerky, as that can last for quite a while if done right.

I make Jerky out of the belly flaps. We like ours to be rather moist and chewy. In order to store jerky for long periods, it has to be bone-dry. It is not like the type we snack on. It would best be used added to soups or stews.

I just found this article on making Pemmican- I haven't read the whole file yet, but allegedly you can survive on Pemmican for years without any health issues.

http://www.traditionaltx.us/images/PEMMICAN.pdf