cgaengineer
New member
Anyone on here can and cure foods?
Sent from my Samsung Galaxy Tab 2
Sent from my Samsung Galaxy Tab 2
I did full butchering for years and made sauasage and cured my own hams and bacons as well as deer and beef jerky. Canned a lot but with just 2 of us we have shifted more to freezing since we got the vac sealer. The heavy work is almost too much for me and she throws a fit so I have a local butcher that does my beef and hogs now. If my buddy down in Pa. does hogs I still go down and help him. The sausage we make is the best and I love it.
I am just getting into it for the first time. I have a 10 qt pressure cooker that will work and 21 quart water caner with all the tools that I recently got from Chef's. As for bottles I have several cases of various sizes and enough new tops to do them all 3 times over.
I've been buying full beef and pigs for a few years now and butchering it myself. We have a large box freezer but have never caned before now. I will start with some vegetables and jams to start but do plan on doing some meats down the road a bit. As for venison I have hunted in over 45 years but am planing on doing some this season since I now have semi retired and have some time. I also have killed a few pigs but again it has been decades and really not real common here. I wished sometimes I had kept it up in my younger years but life often doesn't work out the way we want.
Joe, how are you liking the pressure canner? Is it easy to use?
I'm a little afraid of pressure cookers.
Lee