From vegetables, we’re now going to move over to meat, which–honestly–is even easier than vegetables. There are fewer categories, again, listed with the required pint/quart processing times.
- chicken and rabbit, without bones — 75/90; with bones – 65/75
- chicken and rabbit stock — 20/25
- chili — 75 (pints only)
- ground meat — 75/90
- meat strips/cubes/chunks — 75/90
- meat stock — 20/25
- soup — 60/75
- mincemeat — 90 (quarts only)
- clams — 60/70
- crab — 70/80
- fish, pints — 100
- fish, quarts — 160***
- fish, smoked — 110 (pints only)
- oysters — 75 (1/2-pints or pints)
- tuna — 110 (1/2-pints or pints)
By far, meat makes more sense than any of the other categories.
- It makes sense that chicken and rabbit with bones–which are hollow and porous, therefore they transfer heat easier than the meat around them–will reach an internal temperature where all the canning cooties are killed well before solid hunks of chicken or rabbit will, correct?
- It makes sense that chili should can for the same amount of time as ground meat … and meat strips/cubes/chunks. They’re all roughly the same density in the jar, right?
- There’s no real difference between the texture and consistency of chicken stock, beef stock, veal stock, turkey stock, etc. … right? … so there’s no difference between the timing of the two.
- The soup here is the same soup recipe from the vegetable discussion, since there’s no difference between the outcomes if you approach the meat first … or the vegetables.
- The seafood even seems to line up the same way I would have lined it up, starting at the least density … clams (because they’re small) … crab (which is flaky) … followed by oysters (which contain a lot of water … which will boil at about the same rate as the water around it … but it also contains some more solid structures that I would think would take longer for the heat to reach completely through) … and then the various size jars of fish, which has the most dense meat of the group.
- Tuna is a ‘redder’ meat than most fish. The meat is more firm, and there is actual red blood in their bodies … so it’s not your normal fish … so it doesn’t surprise me that tuna meat takes a little extra time to process.
The only part I really didn’t quite understand was the extra 10 minutes for smoked fish … but, like I said, that’s why we rely on the NCHFP. There’s obviously some physical/chemical/scientific reason why smoking the fish first makes it take longer to pressure can … I just don’t know what it is. Regardless, it was also not surprising that the NCHFP has us covered in that area … and not surprising to discover that the adjustments for elevation were pretty standard in this category, too … both in dial-gauge canners:
… and in weight-gauge canners:
Again, considering that you can season your meats in any way you like spice-wise … and you can add any sort of legal, can-able sauce to your meat as well, then–when you’re canning meat–there’s not much need for you to venture away from these tried & true NCHFP recipes and pressure canning instructions.
Converting your own recipes to can-able recipes just got a lot easier, didn’t it?
As long as you stay away from those nasty canning No-No’s … if you add vegetables to your meat … it’s “soup.”
If your meat and vegetables are thicker than soup … like, oh … I don’t know … chili … *grin* … then can it like “chili” … unless, of course, it has seafood in it, and then I’d can it more like “fish” … or, if it’s really thick … like “tuna.”
This is getting easier and easier, isn’t it?