You do them in a water bath and not a canning pressure cooker? I thought water baths were just for canning jams and possible vegetables.Cube your meat up into pieces about 1/2" to 5/8" thick. Rinse and get any hair off. Pack a quart jar about 7/8 ths full. Add water and a heaping teaspoon of salt. Adjust water to 1/2"-3/8" headspace. Seal and cook in a water bath for 4 hours.
I tried canning frog legs one time and the meat fell right off the bones!
When I process mine in a water bath I do it for 4 hours with a strong boil. I will have to add a little water time to time from the steam that escapes. That's a long time over 212 degrees. Sure, the pressure cooker does a quicker job, but trust me, if you take the time and get it cooked (raw packed) good no bacteria that I know of can withstand sustained time at 200+ degrees. I know it's not the preferred way to do it but it has worked for me for years. Seems to work good for me with chunks of tuna or chicken breast as well. All the pressure cooker does is save time. If you don't cook it long enough with a pressure cooker you can still get botulism can't you? lol.
no LOL about it my friend. Inknow people who have been boiling (waterbathing ) meat also! what is your life and those you share meals with worth to you?When I process mine in a water bath I do it for 4 hours with a strong boil. I will have to add a little water time to time from the steam that escapes. That's a long time over 212 degrees. Sure, the pressure cooker does a quicker job, but trust me, if you take the time and get it cooked (raw packed) good no bacteria that I know of can withstand sustained time at 200+ degrees. I know it's not the preferred way to do it but it has worked for me for years. Seems to work good for me with chunks of tuna or chicken breast as well. All the pressure cooker does is save time. If you don't cook it long enough with a pressure cooker you can still get botulism can't you? lol.
When I process mine in a water bath I do it for 4 hours with a strong boil. I will have to add a little water time to time from the steam that escapes. That's a long time over 212 degrees. Sure, the pressure cooker does a quicker job, but trust me, if you take the time and get it cooked (raw packed) good no bacteria that I know of can withstand sustained time at 200+ degrees. I know it's not the preferred way to do it but it has worked for me for years. Seems to work good for me with chunks of tuna or chicken breast as well. All the pressure cooker does is save time. If you don't cook it long enough with a pressure cooker you can still get botulism can't you? lol.
240*f so it don't matter how long you boil it.When I process mine in a water bath I do it for 4 hours with a strong boil. I will have to add a little water time to time from the steam that escapes. That's a long time over 212 degrees. Sure, the pressure cooker does a quicker job, but trust me, if you take the time and get it cooked (raw packed) good no bacteria that I know of can withstand sustained time at 200+ degrees. I know it's not the preferred way to do it but it has worked for me for years. Seems to work good for me with chunks of tuna or chicken breast as well. All the pressure cooker does is save time. If you don't cook it long enough with a pressure cooker you can still get botulism can't you? lol.
You are an insulting man, not knowing what you are talking about. My grandaddy (passed when I was 7, I'm 50 now) taught my father how to do it in a water bath, whom taught me. My grandparents were poor, not stupid. Do you think all the old timers used ONLY pressure cookers to get the job done? Do you think the pressure cooker manufacturers have pots and seals and gaskets to sell and a reason to say that it can only be done via a pressure cooker, just to move items off the shelf?? Do you think that the 240* number is what it is to build in plenty room for margin of error, to cover their butts?? Do you think I didn't work in the foodservice industry from '91-'96 (kitchen manager for my sisters restaurant, until she divorced her husband) and not have to get issued a foodhandlers card from the health department? Well, just look at the pics.no LOL about it my friend. Inknow people who have been boiling (waterbathing ) meat also! what is your life and those you share meals with worth to you?