Noah Project - Month 11 - Canned Meats and Stews - Hyperlinks

There are many great youtube videos showing how to can meats.  Below you will find some links that will be helpful.

Canning Hamburger
http://www.youtube.com/watch?v=CrJpNEvaigU

Canning Chicken
http://www.youtube.com/watch?v=fINnsFJGyKU

Noah Project - Month 11 - Canned Meats and Stews - Recipe

Below you will find my favorite uses for canned chicken.  The Kirkland Brand from Costco has much better flavor than the Sams Club Brand but both are acceptable.  Makes about 4 good size sandwiches or salads.

1 can chicken, 1 teaspoon Mrs. Dash no salt seasoning, 10-15 red grapes sliced in half, 1 stalk celery. 3 tablespoons mayo or Mircle Whip,  Chill

1 can chicken shredded, 1/4 cup favorite barb-b-que sauce, 1 stalk green onion sliced thin, mound on hamburger buns with shredded cheese and put in broiler or toaster oven, toast until bubbling.

1 can chicken, 1 can pineapple chunks drained, reserve liquid,  In small pot add pineapple juice, 1 tablespoon corn starch, 3 tablespoons soy or teriaki sauces, 1/2 cup water.  Bring to boil until thickened.  Add chicken and pineapple chunks.  Add steamed broccoli and serve over chinese noodles or rice.

Noah Project - Month 11 - Canned Meats and Stews - Canning FACTS

Choose fresh, chilled meat. With venison, add one part high-quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Shape chopped meat into patties or balls or cut cased sausage into 3- to 4-inch links. Cook until lightly browned. Ground meat may be sauteed without shaping. Remove excess fat. Fill jars with pieces. Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace. Add 2 teaspoons of salt per quart to the jars, if desired.
Adjust lids and process following the recommendations in Table 1 and Table 2 according to the canning method used.

Table 1. Recommended process time for Ground or Chopped Meat in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	75 min	11 lb	12 lb	13 lb	14 lb
	Quarts	90	11	12	13	14

Table 2. Recommended process time for Ground or Chopped Meat in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	75 min	10 lb	15 lb
	Quarts	90	10	15

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This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.

Noah Project - Month 11 - Canned Meats and Stews - Challenge

There is no person who knows the real purpose for which this welfare program is being instituted but hardly before sufficient preparation has been made the real purpose will be revealed and when that time comes it will challenge every resouce of the chuch to meet it. Harold B. Lee

Your challenge is to procure a canning pressure cooker for canning meats and vegetables low in acid.  Costs range from $65.00 to $200.00.