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motherearth

canning dry salami and pepperoni

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just cut a chunk to fit the jar and place in clean jar, with in 1 inch of the top of jar, place into pint jar and place a hot lid on and then ring it and put it in a pressure canner.....only a pressure canner, as this is meat........can for 75 minutes at 10 lbs pressure.......take out jars when canner is cool and set in an area with no drafts,

if it is sliced pepperoni ,it is just as easy ....pack it into 1/2 pints or pints with in 1 inch of the top of jar, cap and ring and process same time amt and same pressure ...75 minutes and 10 pounds pressure adjust if you live higher than 1,000 feet above sea level.....when ready to use leave the fst behind which is at the bottom of the jar.....take care and keep the faith

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Sorry, this is another unsafe thing to can. Many of the meats have dried milk powder and other things not safe for canning. Plus, the sausage listed in the guidelines refers to fresh, ground, cooked and drained sausage, not this kind of sausage. Also, a solid chunk of meat like this is too dense to be put into a jar and canned. Density is also just as important as ph when canning foods.

I know you mean well, but these sorts of things are just not safe to todays standards. We deal with different kinds of bacterias, lower immune systems in most people, etc. than years ago when you were younger. Many people cannot trust things like this to keep them safe by following these old methods and procedures due to the changes in our food supply, etc.

 

Edited by Violet

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Most cured sausages and salamies with dry milk powder in the recipe are lacto-fermented products. They will store indefinitely in their whole state by hanging in a cool dry place. They are a high lactic acid, high salt, and if commerically made, high nitrite product. If they dry out during dry storage, soaking in warm water plumps them up nicely.

 

Cured meats can be successfully canned by cutting them up in the same sized chunks, strips, or slices fresh meat is cut into for canning.

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