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canning homemade food & meals?

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Vata Raven
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canning homemade food & meals?

Postby Vata Raven » Sun Aug 07, 2016 1:25 pm

Does anyone can their animal's food?

This was an idea I was think about for a while. I know the common methods of preserving meals is storing them in the refrigerator or freezer. However, putting food in the refrigerator lasts a week or two, and food in the freezer burn and you have defrost wait time to consider. Canning would allow me to prepare meals far in advance, not worry about shelf life, and not worry about my mother feeding my exotic the wrong food.

If anyone does this method, would you share any resources on canning? I have been having a hard time find decent information on canning meats. My mother suggested jarring the meals, but little to no fat is allowed and you need to preserve with an acidic liquid.

Thanks in advance.
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H20 Sl
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Re: canning homemade food & meals?

Postby H20 Sl » Sun Aug 07, 2016 3:47 pm

I did jarring with red sauce with sausage. I boiled the jars and lids. I then have to boil whateverI'm putting in the jar. I then take out the jar, and quickly put in the boiling food. No bacteria can be in the jar or sauce. You just burn all the bacteria out and put whatever you need in it. I've never done it with "acidic liquid", just water. My applesauce has not spoiled.. This could last years in my experience .

I'm not sure what your putting in the jars or cans, you said meat, I haven't done full blown meat in a jar before. I've only boiled.

I also preserve deer and goose meat by a vacuumed sealer that sucks out the air in a bag and preserves raw meat. You could do some more research on that if that's what your looking for.
Vata Raven
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Re: canning homemade food & meals?

Postby Vata Raven » Sun Aug 07, 2016 4:19 pm

H20 Sl wrote:I'm not sure what your putting in the jars or cans, you said meat, I haven't done full blown meat in a jar before. I've only boiled.

In general, just the animal's food, like the canned stuff you can buy, whether it be human or animal food.

I was researching it the best I could, and sites keep giving the same advice. When using jars, they say to trim off as much fat you can, the fat will cause the inside content to expire faster, and they use a brine with the jarred meats. The brine content is salty, so that it something I want to avoid.

So, I thought to do tin canning research, but little on that has come up in my search. I did find the tool to seal tin cans, so I guess that's progress.
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H20 Sl
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Re: canning homemade food & meals?

Postby H20 Sl » Sun Aug 07, 2016 6:06 pm

Hmm, I was reading and fat should be eliminated as much as possible, except with venison, so you were right in that.

You also, don't need to add salt, that, from what I read, was only for preserving flavor. The heat already preserves the meat.

http://www.healthycanning.com/canning-meat/

Don't know if you read this one, but I thought it was helpful for canning in genral. I found it very helpful with all different kinds of canning.
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Re: canning homemade food & meals?

Postby TamanduaGirl » Sun Aug 07, 2016 6:57 pm

Weathe rin an actual can or a jar it's called canning when you use a pressure cooker. I suppose the seal may be a bit better if you had a machine to seal jars vs putting lids on jars but the manner of preserving them an any recipes would be the same.

Jarring, just using boiling water and not a pressure cooker does lead to the seals failing more often and more quickly and more spoiled food more often.

Acid and/or salt help to preserve whatever is canned. Really high sugar content can help preserve too like with jellies. But if you have something like carrots it's near impossible to can because it's not acidic and just mild sugar and you can get it to spoil quickly, often with botulism. Carrots are actually the worse things to every try to can at home.

Get a pressure cooker and follow one of the dog food canning guides. Always use new lids every time.
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Re: canning homemade food & meals?

Postby Vata Raven » Mon Aug 08, 2016 2:21 pm

H20 Sl wrote:http://www.healthycanning.com/canning-meat/
Don't know if you read this one, but I thought it was helpful for canning in genral. I found it very helpful with all different kinds of canning.

Thank you for sharing the link.

TamanduaGirl wrote:Weather in an actual can or a jar it's called canning when you use a pressure cooker. I suppose the seal may be a bit better if you had a machine to seal jars vs putting lids on jars but the manner of preserving them an any recipes would be the same.

That is what I was unsure about, if the canning process was the same or different when using jars or metal cans. I will have to look more into it, I thought salt or an acid base was always needed when using jar.

Thanks for answering.
Vata Raven
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Re: canning homemade food & meals?

Postby Vata Raven » Mon Aug 08, 2016 2:39 pm

I found a good resource on canning with metal cans, thought I would share it.

http://www.uaf.edu/ces/foods/preservation/
the general information page

http://www.uaf.edu/files/ces/preserving ... nningfish/
http://www.uaf.edu/files/ces/preserving ... ishincans/
http://www.uaf.edu/files/ces/preserving ... ningmoose/
http://www.uaf.edu/files/ces/preserving ... eatincans/
modules on canning meat and fish with cans and jars

From all my searching, the University of Alaska publications is the only resource that talks about canning with metal cans.

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