fat in canned meat

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I posted this on a previous meat canning thread, but noticed it was last used 8/9, so hre goes.... Can fat be canned with meat? My hamburger came out so dry, even though I canned it with broth. Will fat go rancid?

-- Sue (sulandherb@aol.com), August 15, 2000

Answers

Sue: Can't tell you it WON'T, but I have fat in the ground lamb that I have canned, as well as the beef from last year, and if you don't mind eating it, you can can it. I just remove the lid, heat the jar briefly in the microwave or in a pan of hot water on the stove so that the contents will pour out, then heat as usual, 15 minutes before eating. Since you can can lard, which is fat, and it doesn't go rancid, I think it should work ok. Jan

-- Jan in Colorado (Janice12@aol.com), August 15, 2000.

I raw pack my ground beef and when its done there is a 1/4 in layer of fat on top of the meat. I used a jar I canned last Dec. a couple of weeks ago and it was just fine.I always take the fat off before I use it but the meat taste and texture was OK. Always heat it for several minutes before eating.

-- Peggy (wclpc@cookeville.com), August 15, 2000.

Sue when I can venison I always add a chunk of beef tallow to the jar on top of the meat. I use a chunk about 2-3 inches long and an inch thick. Keeps the meat moist and enhances the flavor too. Later I remove it when heating the meat.

-- Marci (ajourend@libby.org), August 15, 2000.

My great aunt canned sausage all the time ( once she canned her cooked sausage to send to my uncle in Viet Nam. It was always 1 to 2 duty stations behind him during his 1 1/2 year in country tour and was fine when he got it 30 days after coming home). If fat doesn't hurt pork,probally wouldn't hurt beef.

-- Jay Blair (jayblair678@yahoo.com), August 22, 2000.

HI Sue! My grandmother always "put up" mincemeat but I always used it all up in less than a year for baking. I know it contained beef and suet and, probably, pork. Nothing went bad or tasted strong or rancid.

-- Irish (Zumende@aol.com), August 05, 2001.


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