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Post by Wendy on Apr 18, 2015 3:45:58 GMT
I have never canned ham before. I have several big smoked hams in the freezer. Can I thaw them out, cube them up, & can them that way? Would I add water or just can them without?
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Post by siletz on Apr 18, 2015 14:34:04 GMT
I add water or broth to mine when I can it. Leave 1 inch headspace and process 75 mins for pints and 90 mins for quarts at 10 lbs pressure.
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Post by Wendy on Apr 18, 2015 17:48:50 GMT
DO you cook the ham first or do it raw?
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Post by wvterri on Apr 18, 2015 17:52:31 GMT
It seems that I read somewhere that it comes out kind of rubbery. Is that true? I have a big ham that I need to put up. Glad you mentioned this Wendy!
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Post by Deleted on Apr 19, 2015 17:59:01 GMT
I add water or broth to mine when I can it. Leave 1 inch headspace and process 75 mins for pints and 90 mins for quarts at 10 lbs pressure. I'm sure you know but I wanted to point out that the 10lbs pressure is only for under 1000ft elevation. My elevation calls for 15lbs. Just thought it was worth mentioning because new canners may not remember or know they may have different requirements.
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Post by siletz on Apr 19, 2015 21:02:19 GMT
DO you cook the ham first or do it raw? It's always been cooked when I canned it because I use up what was left of a ham we ate. I don't find it rubbery at all but I just chop it up into bite sized pieces for a casserole or similar.
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Post by siletz on Apr 19, 2015 21:04:12 GMT
I add water or broth to mine when I can it. Leave 1 inch headspace and process 75 mins for pints and 90 mins for quarts at 10 lbs pressure. I'm sure you know but I wanted to point out that the 10lbs pressure is only for under 1000ft elevation. My elevation calls for 15lbs. Just thought it was worth mentioning because new canners may not remember or know they may have different requirements. Thanks for the clarification! I definitely wouldn't want to steer anyone wrong. Living at only 100 feet above sea level, my brain never even thinks about high altitude canning.
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Post by Deleted on Apr 19, 2015 21:17:42 GMT
I canned a lot of cubed ham a few years ago. I used small 4 & 8 ounce canning jars such as you would use for jelly or jam. It is really handy to have these on hand when you are making something and need a little bit of ham for the recipe.
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Post by jangirl on Apr 19, 2015 22:44:29 GMT
I've canned many a ham, but they are usually 'smoked, ready to eat'. I don't cook them first, just cut up in either slices for sandwiches or cube, pack tightly into jars and I never add water because my first attempt left me with jars of grey meat that looked terrible. This does darken some, but is tender and not rubbery. At my altitude, I process 13 pounds for 75 minutes for pints, but I'm at 6500 ft. Great for pizza, ham salad, scrambled eggs, scalloped potato casserole, etc.
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Post by claytonpiano on Apr 20, 2015 0:03:30 GMT
You can either can with water or without. I like adding the water. They always come out really tender. I have canned slices (we can fry them up for breakfast) and cubes. I think it is great! We use it for lots of things and so nice to have instant food on the shelf.
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Post by Wendy on Apr 20, 2015 1:19:47 GMT
OK, these hams are from a pork we had butchered. The hams were smoked & frozen & are still frozen. I would rather not bake them first if I don't have too.
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Post by claytonpiano on Apr 20, 2015 1:47:11 GMT
I don't bake mine first.
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Post by Deleted on Apr 21, 2015 5:59:09 GMT
I would think 75 minutes in a pressure canner would cook it.
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Post by okiemomof3 on Apr 21, 2015 19:46:49 GMT
I have canned ham a lot. both after it has been cooked and canning up the leftovers and also a ham i got from a hog we bought. Either way is good and the uncooked ham, just like when you can other meats, cooks as it is being canned. i always add water or broth to mine. 10 pounds of pressure for 75 minutes for pints and 90 minutes for quarts. i even do it in half pints to add to soups and casseroles but make sure you still process the halfpints for 75 minutes. I have never had my ham come out rubbery, it is very tender and yummy.
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Post by Wendy on Apr 22, 2015 3:42:09 GMT
I assumed it could be done just like any other meat. Good, something I can do this week.
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