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Post by sandee51 on Apr 25, 2009 21:59:56 GMT -6
I am planning on canning some hamburger meat. I got the idea from someone on Nancy's newsletter. The person said she adds no liquid to the cooked meat. Just a 1/2 teaspoon salt, I think. I have checked my 1986 Blue Ball book and the new one at WalMart and the book that came with my canner. They all say add liquid. I don't want to add liquid. Can anyone out there tell me if they have done this before and how it came out or tell me where I can find the written information for myself. I already have my meat cooked and it's in the frig waiting for me tomorrow. I guess all I have to lose is 12#s of hamburger meat, but I'd rather not. Thanks. Sandee51
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Post by carnation037 on May 17, 2009 16:59:00 GMT -6
From what I have read, canned meats should be pressure cooked, and those had liquid in, UNless they are dehydrated first and then the meat would need to be soaked in boiling water before using it.
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