I’ve canned this meat at 11+ psi for 90 minutes. Fluctuated between 11 and 13 but never below 10.
How do I now make sure it was successful?
by AboutOneUnityPlease
6 Comments
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AboutOneUnityPlease
This is some raw canned beef, I am new to canning and wondering if there are ways to check if it was successful other than being sealed?
ribspreader_
if you are near sea level, should be all good with the provided info (afaik).
BaconIsBest
Did you follow a recipe? Can you link it?
rededelk
Should be fine, I do quarts 90 min at 15 psi due to my higher elevation. There is really no way to check – you can’t smell botulism, taste it or cook it out and that’s why canning safety is critical. The other thing is if you ever drop below your target pressure, you need to reset your timer and start over. Deer and elk is pretty much all I can, occasionally pork. I like it for quick meals, especially when camping. Good luck!
charbear60
Botulism can be boiled out of food. The CDC says Before eating home-canned tomatoes, foods containing home-canned tomatoes, or any home-canned foods that are low in acid, boil in a saucepan, even if you detect no signs of spoilage. At altitudes below 1,000 feet, boil foods for 10 minutes. Add 1 minute for each additional 1,000 feet of elevation.
6 Comments
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This is some raw canned beef, I am new to canning and wondering if there are ways to check if it was successful other than being sealed?
if you are near sea level, should be all good with the provided info (afaik).
Did you follow a recipe? Can you link it?
Should be fine, I do quarts 90 min at 15 psi due to my higher elevation. There is really no way to check – you can’t smell botulism, taste it or cook it out and that’s why canning safety is critical. The other thing is if you ever drop below your target pressure, you need to reset your timer and start over. Deer and elk is pretty much all I can, occasionally pork. I like it for quick meals, especially when camping. Good luck!
Botulism can be boiled out of food. The CDC says Before eating home-canned tomatoes, foods containing home-canned tomatoes, or any home-canned foods that are low in acid, boil in a saucepan, even if you detect no signs of spoilage.
At altitudes below 1,000 feet, boil foods for 10 minutes.
Add 1 minute for each additional 1,000 feet of elevation.