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Posted: Sep/30/2006 9:38 AM PST
Just bat them big brown eyes, and i'm sure he'll act right.
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Posted: Sep/30/2006 3:10 PM PST
Quote: Originally posted by cazimere I used to can on the stove top, in pots of boiling water.Now i can my venison in the oven. Fill my jars, screw lids on tight. Place a cookie sheet with a clean dish towel on it on center rack. Place cold jars on clean dish towel on cookie sheet in a cold oven, and bake @ 250 for 4 hrs for pints. 5 hrs for quarts. When time is up, turn off oven, and leave jars in oven with door closed until oven cools. (i just leave mine in till the next day if i don't need to use the oven) You can do a lot more at one time, than with a cooker. I do 2 cookie sheets at a time, sometimes. Don't see why you couldn'tcan anything this way. I don't know if 4 hours is needed, I would think 30 minutes would do it. |
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Posted: Sep/30/2006 3:10 PM PST
Yep Caz, I used to can peaches in boiling water when I was a kid. Ok, I peeled and sliced while mom canned em lol. But something about low acid foods requiring a pressurize canning process to keep bad nasty bugs out spoiled my fun ;-) Dora/Garden Goddess |
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Posted: Sep/30/2006 4:32 PM PST
Quote: Originally posted by Amigatec I don't know if 4 hours is needed, I would think 30 minutes would do it.30 minutes and your meat would spoil in the jars. The meat would not cook and the jars would not seal. |
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Posted: Sep/30/2006 4:37 PM PST
I forgot to say, i save and use pickle and other types of jars. You don't have to use canning jars. As long as the glass jars you save to use have a metal top with a rubber seal inside.
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Posted: Sep/30/2006 4:48 PM PST
Quote: Originally posted by cazimere Just bat them big brown eyes, and i'm sure he'll act right. ![]() Might work if my eyes were brown, but they are blue
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Posted: Sep/30/2006 5:00 PM PST
Well then, bat them baby blues.
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