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Old 07-23-2009, 10:25 AM   #1
KCMartha
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Default using pressure cooker to can raw food

Today my mother told me that when she was a kid (a long time ago!) they would make stew by putting raw meat, veggies and broth in canning jars, putting the jars in the pressure cooker/canner for a bit, and they were shelf-stable.

My Ball home canning book only has recipes for things that are already cooked when you can them and then pressure cook.

Do you think her way sounds safe? It sounds nice and easy but I don't know if I am ready to trust it.
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Old 07-23-2009, 11:05 AM   #2
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Default Re: using pressure cooker to can raw food

my granny did. this might help... (sorry if it's not that useful but at quick glance it seems that it has safety precautions that might help ease your worries)

http://ohioline.osu.edu/hyg-fact/5000/pdf/5330.pdf
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Old 07-24-2009, 02:17 PM   #3
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Default Re: using pressure cooker to can raw food

Thanks, I will check that out.
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Old 07-24-2009, 02:44 PM   #4
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Default Re: using pressure cooker to can raw food

I think the recommendations have changed a lot since our mom and grandma's time. We are more worried about our food now, so we want to make sure our food is good and cooked and any bad bacteria killed before we can it.

I don't think I could do it that way and feel ok eating it later. I'd be worried that maybe a larger piece of meat didn't get *quite* cooked through during the canning process...
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Old 07-27-2009, 10:48 AM   #5
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Default Re: using pressure cooker to can raw food

Yes, I suspected that what is considered "safe" had probably changed, and when I looked at the guidelines the PP linked to, they said you could safely can raw meat without liquid or cooked meat with liquid - definitely not what my mom had remembered. So, I will not be trying that. I think I would feel safer knowing it was cooked before it was canned anyway.
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Old 08-18-2009, 03:50 PM   #6
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Smile Re: using pressure cooker to can raw food

I canned deer meat last year to keep for stew all this year and it was WONDERFUL! I used my grandmother's recipe, but as it turns out..it is the same recipe that is in the current Ball Canning book. I chopped my meat into stew size pieces, packed them into the jars up to the neck, used 1 T of salt and put the lids on. Put them in the cooker, bring to a boil, let out steam for about 10 minutes..the put the pressure on and get it up to 15 for 1 hour and 15 minutes...we have used it all year and it is REALLY good and has not made any of household sick so... ;-) I hope this helps!
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