Do you mean canned or are you writing about glass jars?
If you are canning I would love to see your setup and read some details about cost, ease of use etc.
This side of the pond,, canning usually refers to using glass jars .
Canning in steel cans is done by corporate with huge equipment.
 
This side of the pond,, canning usually refers to using glass jars .
Canning in steel cans is done by corporate with huge equipment.
You can get small scale canning equipment. I think it's expensive and I've often thought it a good idea; no freezer using electricity, easy stack and store, extended shelf life. A farm down the track in Catalonia had a small canning plant and that was how they stored much of their pulses and meat.
 
Do you mean canned or are you writing about glass jars?
If you are canning I would love to see your setup and read some details about cost, ease of use etc.
I’m putting up the meat in jars. Here we call it pressure canning. The meat is put in jars and processed under pressure for a prescribed period of time. This forces air out of the jar and a vacuum is created. The food is then shelf stable for extended periods of time.

I know in Europe people water bath can in jars, including things that we have been told are unsafe.
 
You can get small scale canning equipment. I think it's expensive and I've often thought it a good idea; no freezer using electricity, easy stack and store, extended shelf life. A farm down the track in Catalonia had a small canning plant and that was how they stored much of their pulses and meat.
I think Americans tend to store pulses in dry form and vacuum sealed either in bags or jars. Meat is usually frozen because canned is ugly :gig
 

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