I went to Sam,s Club a while back and found a great deal on packages of brats They were doubled packaged with 7 in each pack for $7 each double pack so I got 2 of the 2 packs for a total of $14.00 for 28 nice brats.
I got this idea from the Alaska Prepper on you tube and went and found the very deal that He was talking about. So I gave him a big thank you. He has a good youtube channel.
I opened the packages and washed the meat with cold water. Then I turned on the oven to 350 degrees and put pans of meat in the oven for 18 to 20 minutes. That gave it a better texture that I was looking for so that when you open your canned jar later on, it will not be mushy. I don’t care too much for mushy meats.
As it is only I, pint jars were my choice of jar size. I had all my jars out and ready with the seals and lids. I also had my canning tools out that I would be needing, such as the jar lifter. I also had vinegar in a small bowl with paper napkins for wiping the rims of the jar after packing it.
I had the huge canning pot filled to the lowest water line in the pot with water and going on medium boil and a folded kitchen towel on the counter right beside the pot to sit the hot jars on later when everything was finished.
The brats were warm from the oven so I just put 4 or 5 brats in each jar. The last one in needs the be cut into two or three pieces so you can push them all down into the jar. Mash it down so the air gets out, no need to de-bubble these. Wipe the rims well with vinegar and napkins. Put on the seal and band lid. Do not tighten down like a weight lifter! As everything is already very warm and hot, you do not have to sanitize lids by boiling in water!
And I do not add water to my jars that contain meat as I do not want mushy meats. Put these jars into the canner right away(That you had heating up at a medium temperature). Put lid on the pot. Do not put the jiggle weight on the pot spout yet.Do house work around the house for maybe 20 minutes, untile the spout has lots of steam spouting off.
Now put the jiggle weight on that spout. Keep checking back until you see 10 lbs of pressure on the dial. Then you set the timer for 75 minutes for pint jars or 90 minutes for quart jars if you have a larger family than 1. Also Google your altitude for canning pressure lb if you do not live in Florida like I do. And boy is it ever hot this year in Florida!
When time is up just turn off the stove and wait until pressure is at ZERO. Then open the lid away from your face as it is hot in there. Use the jar lifter right beside the pot and set your jars on the kitchen towel right beside the pot as jars are heavy.
Listen for my favorite sound now (PING). That means the jar is sealed. Leave everything alone for many hours until cold or even the next day. Then wast outside of jars with hot soapy water and remove the bands. Write name of contents and date on the lid. Store in a dark place for up to 3 years or even more. I hope you will do this and learn to can meat as it is awesome to open the jar and just add something with it to have a fast ready dinner for the next few years at least.
Sending you love and prayers. https://wisdomforpennies.com/?p=503
Recent Comments