Wednesday, July 30, 2014
PLACERVILLE, CALIFORNIA
99 CENTS

Master Food Preservers: Meat: cut and can

By
From page B4 | September 04, 2013 |

What to do when the call comes from the butcher that this year’s meat purchased at the Junior Livestock auction is ready to be picked up but there’s either not a lot of room in the freezer or the meat takes up the entire freezer and you want room for other items?

Host a barbecue party. Eat meat every night for dinner for a week. Use the pressure canner (outside to keep the house cool) to can meat to store on the shelf. Make and pressure can meat-based soups and stews. Make your own salami and sausage. Smoke some meat. There are a lot of options.

If you can meat or soups with meat, you must use a pressure canner to ensure you reach a high enough temperature to kill any Clostridium botulinum spores that can survive in a low acid food, such as meat. These spores can create the deadly botulism toxin.

This concern is a non-issue when using a reputable recipe, the correct process and an accurate canner. (If you’re unsure how to pressure can foods, contact the Master Food Preservers.)

Using canned cubed meat makes it easy to quickly whip together a variety of dinners without having to wait for meat to thaw and cook. The easiest canning process is to raw pack meat pieces without adding any additional liquid. Just cut and can. (If you ordered stew meat, half of this process is already done.)

The USDA recommends starting with chilled meat, trimmed of excess fat.

Raw pack: Optionally add 2 teaspoons of salt per quart to the jar before adding any meat. (The salt is used as a spice, not a preservative.) Fill the jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.

Hot pack: Precook the meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoon of salt per quart to the jar, if desired. Fill the jars with meat pieces and add boiling broth, meat drippings, or water, leaving 1-inch headspace. Debubble the jar and add additional liquid, if necessary, to maintain a 1-inch headspace.

Adjust lids and process according to the canning method used:

Weighted-gauge pressure canner:

Pints: 75 minutes at 10 pounds (15 pounds above 1,000 degrees)
Quarts: 90 minutes at 10 pounds (15 pounds above 1,000 degrees)

Dial-gauge pressure canner:

Pints: 75 minutes at 11 pounds (12 pounds at 2,001-4,000 degrees, 13 pounds at 4,001-6,000 degrees, 14 pounds at 6,001-8,000 degrees)
Quarts: 90 minutes at 11 pounds (12 pounds at 2,001-4,000 degrees, 13 pounds at 4,001-6,000 degrees, 14 pounds at 6,001-8,000 degrees)

Want to get a little fancier and make your own sausage, salami, deli meats or smoked meats? Join the Master Food Preservers for either of the meat preserving classes on Saturday Sept. 7 or Tuesday, Sept. 10 for an overview of the process and tools.

This year’s annual series of free UCCE El Dorado County Master Food Preservers classes are from 10 a.m. to noon in the El Dorado County Fairground Boardroom, 100 Placerville Drive in Placreville.

Master Food Preservers are also available to answer home food preservation questions; leave a message at 530-621-5506.

For more information about the public education classes and activities go to the Master Food Preserver Website at cecentralsierra.ucanr.org/Master_Food_Preservers/. Sign up to receive our Master Food Preservers e-newsletter at ucanr.org/mfpenews/.

Comments

comments

.

News

 
District 2 candidate statements tell of goals

By Dawn Hodson | From Page: A1

Sand Fire nears containment: 66 structures destroyed

By Cole Mayer | From Page: A1 | Gallery

 
Tails wagging over dog park approval

By Julie Samrick | From Page: A3

Quarter-acre fire in Kelsey

By Rebecca Murphy | From Page: A3

 
Schedule for Highway 50 blasting closures

By News Release | From Page: A3

.

Opinion

My Turn: Privatization of public services

By Mark Belden | From Page: A4

 
Policy book

By Mountain Democrat | From Page: A4

 
.

Letters

Private property gets no respect

By Letters to the Editor | From Page: A5, 1 Comment

 
GDPUD management report

By Letters to the Editor | From Page: A5

District 2 supervisorial special election

By Letters to the Editor | From Page: A5, 3 Comments

 
Piano replaced

By Letters to the Editor | From Page: A5

Comments sign-in policy

By Letters to the Editor | From Page: A5, 1 Comment

 
Save the Guinea Worm

By Letters to the Editor | From Page: A5, 1 Comment

Large bangs

By Letters to the Editor | From Page: A5, 2 Comments

 
.

Sports

Taz pull through for SSL trophy

By Patty Pope | From Page: A8

 
Ex-Bruin lends a helping hand

By Steven Shaff | From Page: A8 | Gallery

Sierra Sharks finish middle of the pack

By Democrat Staff | From Page: A8

 
Roundup: July 29, 2014

By Democrat Staff | From Page: A8

.

Prospecting

Nuns discover a pleasant place

By Lexi Boeger | From Page: B1 | Gallery

 
Bargains can be found everywhere

By Democrat Staff | From Page: B2 | Gallery

At a glance: Game time

By Mimi Escabar | From Page: B2

 
Barbecue dinner to benefit Blue Star Moms

By Mount Aukum Winery | From Page: B2

Stagecoach story takes riders on a trip

By Wendy Schultz | From Page: B3

 
Help needed to make cool ties

By Sew 4 | From Page: B3

Stroke and osteoporosis screenings planned

By Life Line Screening | From Page: B3

 
Gold Rush Days activities cancelled this year

By Sacramento Convention And Visitors Center | From Page: B4

Master Food Preservers: Tomato time

By Monique Wilber | From Page: B4

 
Build an author platform at the Library

By El Dorado | From Page: B5

 
Sacramento area museums offer summer fun

By Sacramento Association Of Museums | From Page: B5

.

Essentials

Weather stats 7-29-14

By Michael Raffety | From Page: A2

 
Building permits 6/2-6/2014

By Michael Raffety | From Page: A2Comments are off for this post

Crime Log: July 17

By Cole Mayer | From Page: A2

 
.

Obituaries

Merlyn Wilbur Adams

By Contributor | From Page: A2

 
Lisa Oliver Rose

By Contributor | From Page: A2

Wallace Murrel Thomas

By Contributor | From Page: A2

 
.

Real Estate

.

Comics

.

Women’s Health

Love the skin you’re in

By Noel Stack | From Page: WH4

Dump stress and improve your health, productivity

By Wendy Schultz | From Page: WH7Comments are off for this post

Women’s Health Expo

By Marshall Medical | From Page: WH8

Find the confidence you need to fight back

By Special to the Democrat | From Page: WH12

Our choices directly affect our health

By Special to the Democrat | From Page: WH14

They’re NOT your mother’s hearing devices!

By Marshall Medical | From Page: WH17