bocephus You should be able to get the gauges checked at the county extension office, or they will know where to go. I use Presto canners, and have converted all of mine to weight types, much easier. The weighted jiggler keeps the pressure steady without me fooling with changing the burner to keep the gauge set.
If the old canners are All Americans, they don’t even have a seal, just make sure the mating surfaces of the pot and lid aren’t chewed up.
Jonathon No, I stuff by myself, but I aslo mostly do 32-36mm hog casings, not sticks. I plan to try some snack sticks in 16-19mm sheep casings soon, I’ll update when I do!
YooperDog said in Canned corned beef hash:
SupplySergeant those things are a fire and gassing hazard. Nothing more exciting than having a fire on your plane at altitude with limited options, makes for a real exciting time for all. I can laugh about those times now. LOL
I can only plead the ignorance of the E2 Private! I’ve long since learned that lesson!
Couple of good resources here: https://nifa.usda.gov/sites/default/files/resource/Canning Meat Poultry and Game.pdf
And: https://nchfp.uga.edu/how/can_05/ground_chopped.html
I can chicken, beef, and vegetable stock, and plan to can some pork shoulder next time I butcher a hog.
I haven’t used a vertical yet, but plan to buy one. My horizontal is a pain to load. As far as actual stuffing performance it’s great!
I’ll second the recommendtion to go higher, and even suggest 10 feet for at least part of the ceiling. I butcher hogs regularly, and my hanging rail is at 7’6". I ALWAYS wish it was at least a foot higher, and two feet would be better. It makes it easier to get to the carcass to cut it down, or get it on a table for butchering.
marzig20 said in Cold pack canned beef:
SupplySergeant thank you for the great links! There is all the info that anybody needs to start. Have you had trouble finding supplies? I have all the jars and bands I need but was having problems getting lids earlier this year. I found some off brand lids on amazon, probably from china. They all seal but kinda distort or wrinkle.
I was lucky, I have plenty of jars already, and bought a pack of 1200 lids a couple years back. I will have to buy more for the 2022 caning season, but got through the really dry time just fine.
Tex_77 said in Vertical vs. Horizontal Stuffers - merits of either?:
Jonathon I’d disagree with that statement, it is much easier even with two people to have the horizontal stuffer we used clamped down, I guess if you aren’t using a water stuff, then the hoses pulling on it, it might now be as big of an issue.
My horizontal is just a 5lb, it dosen’t need clamped to stuff, but when you tilit it up to load it would be nice.
This link explains it well: https://www.healthycanning.com/presto-pressure-canner-3-piece-regulator-weight/
Basically, you replace the safety weight on your gauge style canner with the jiggler set, then as long as you don’t have the stove set too high, the jiggler rocks back and forth and lets out excess steam.
smokinbubba Great to know for planning purposes, thanks!
GWG8541 said in Canned corned beef hash:
YooperDog SupplySergeant my oldest boy is about ready to solo. He is a filltime Firefighter/Paramedic so I’m hoping he is on top of his flight training.
I’ve been frustratingly slow, myself. Only managed to get 12 hours in over the last year. When I have money, either the weather, the plane, or my instructor aren’t available! But I will get there eventually. Good luck to your son!
YooperDog said in Canned corned beef hash:
SupplySergeant enjoy the learning and never stop. Always think about what should I be doing or planning next. Get ahead of the plane and you will be surprised on how much fun it is. Enjoy the view.
Thanks! I find I am an “out the window” flyer, rather than a “fly the dials” guy. Hopefully, I can get through PP and instrument and still enjoy flying!
YooperDog I really get that these days, I’m a student pilot. It is truly amazing how fast things can go wrong in a plane!
YooperDog said in Canned corned beef hash:
SupplySergeant those things are a fire and gassing hazard. Nothing more exciting than having a fire on your plane at altitude with limited options, makes for a real exciting time for all. I can laugh about those times now. LOL
I can only plead the ignorance of the E2 Private! I’ve long since learned that lesson!
marzig20 a great introduction to canning meat is to grab cheap chicken thighs sections for 49 cents and make stock. If you can safely can stock you can make anything cuz that stuff is literally the same thing that biologists use to grow bacteria samples!
sheleyp1 Did the guy eat it cold? I tried to use the MRE heater in a C130 once, I thought the loadmaster was gonna chuck me off the ramp!
Garry Tarpley Presto makes a version of the 23 quart that has a stainless plate embedded in it for induction cooktops. I think Mirro make a stainless canner, but not sure.
marzig20 I have far too little patience to watch the little dial! Glad to make someones life easier.