canning dry salami and pepperoni
Posted 20 May 2010 - 04:04 PM
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
Posted 20 May 2010 - 06:38 PM
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, 20 May 2010 - 06:44 PM.
Posted 23 May 2010 - 01:10 PM
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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