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I started canning jouer casino en ligne youtube venison a few years ago, and each year I make more than the last, as I find more recipes I like to use.
I fill the jar roughly halfway with meat, then I add 1 teaspoon each of machines a sous gratuites demo o canning salt, beef bouillon, and onion soup mix.
After the allotted time is up, I shut the burner off and let the pressure bleed off.
When canning meat, care must be taken to make sure it will be safe to eat.There were several factors that influenced my decision to do everything myself.I trim all the silver skin and fat away and cut into 1 inch cubes.If not done correctly, the meat can give you botulism.It is very important to let the pressure come down before you remove the weight from the vent tube.Another factor in my decision was the thought of my meat being mixed with other animals that may not have been properly cared for in the field.The last deer I took in cost 419 to process.I figured in 2011 the money I saved over taking carcass deer to the locker was more than 1700, and I know I got the same meat back.After it has vented for about 5 minutes, jeu en ligne et gagner de l'argent I place the weight on the vent.I think its important for kids to know where food comes from and I cant think of a better way to teach them.Politique dutilisation des cookies.
I live in Iowa.
If you dont currently process your own meat and would like to I highly recommend.
Once the jars have cooled, I check to make sure the lid is sealed properly.
It takes some time, but it is well worth.
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Once the burner is going, it takes several minutes to start producing steam from the vent.
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