Have you ever wanted to learn how to pressure can meat, but have felt intimidated by it? We are here for you!
Harmony Cronin has been running large scale off grid meat camps for 13 years, and has safely pressure canned over 700 GALLONS of meat. This class is designed to demystify and simplify the process, so that you leave feeling secure in preserving your own bounties.
Why pressure can?
Many of us know about water bath canning, our grandmother’s way of making pickles and preserving veggies. But meat needs heavier processing to make it shelf stable, and that’s where pressure canning comes in.
Pressure canned meat is shelf stable for many, many years. It is incredibly helpful when the freezer is full, but the meat is still flowing.
Hungry and tired and forgot to defrost meat for dinner? No worries - just pop a can of meat and heat it in a skillet. Dinner is served.
Once you learn the process, you can pressure can all sorts of other foods that aren’t safe for water bath canning, like bone broth, beans, soup with meat in them, pasta sauce with meat, etc.
What will this class cover?
all the ins and outs of SAFELY pressure canning meat, following all the guidelines
we will be using the largest 21 quart All American Pressure Canner
together we will butcher sheep meat, pack quart jars, and can a whole round together start to finish (raw pack method)
while the meat is canning, we will also pick meat from a round of previously cooked bone broth, and will pack pulled cooked meat and bone broth for another round of canning (hot pack method)
As we wait for the canners, we also invite you to learn about our newly budding off grid homestead! We can show and tell all of our systems for electrical and food soverignty, our cob house, and whatever else you are interested in.