I don’t use those lids. However, the best thing I do is to buy beef roasts and chicken breasts on sale. Then I can them.
They taste great straight out of the jar, and can be used to make soup or casserole’s. They won’t spoil if the electricity goes out. They are cheaper than anything you can buy canned and taste better. They are super tender—good for us old folks with missing teeth. LOL
Since I use the raw pack method, it’s not a big effort. Directions will be in the booklet that came with your canner.
You’re right, meat that is canned is so versatile. And it does taste great. I don’t understand why a small can of canned chicken at the store is so expensive. Beef even more so.
If I forgotten to take something out of the freezer, then I always look to see what canned meat I have to make a quick dinner.
My freezer went out once, years ago. I saved most of the contents by canning it. I wouldn’t have been able to get a new freezer in time.
You reminded me of a question I wanted to ask, about raw packing. I ended up browning the meat yesterday only because the directions in the ball Blue Book were either to brown and add liquid or to raw pack by just having the meat in and nothing else.
I was wondering why I couldn’t raw pack but also add some hot water? I always raw pack chicken breast, but there’s not much liquid in the jar and the meat that is exposed doesn’t look terribly appetizing. But the last thing I’d want to do is cook the chicken breast any more, they are almost too done as it is.
I have a question that I have never been able to get a satisfactory answer to.
When you raw pack meat for pressure canning, do you add any liquid to the jar or just put the meat in and close it up and put it in the canner, letting the meat’s own juices supply the liquid?