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Post by Deleted on May 24, 2015 18:40:04 GMT
I found a recipe for 2 lbs of round steak, makes 3 pints. I have (2) 1 1/2 lb steaks, so about 3#. Can I alter the recipe for the extra meat? What about canning time. I' m new at this and the steak was on sale. I thought I'd try it. I have made jams / jellies before. I have an All American 915
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Post by Ozarks Tom on May 24, 2015 21:23:30 GMT
Just increase the recipe by half to accommodate the additional meat. Canning time will be the same, 75 minutes for pints.
Head space is sometimes difficult to measure when canning anything relatively stiff or bulky. If proper head space is 1", and the fluid level is 1", but something is sticking out of it, you have less than the proper head space. Push the protruding meat back down to see what the head space really is, and adjust accordingly.
Follow the Ball Blue Book time instructions meticulously. Even the steaming time and cool down times are important, even if they don't have apparent reasons.
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Post by Deleted on May 25, 2015 0:38:24 GMT
Sounds good! This is a Ball Blue Book recipe, thanks!
I'll be in your 'hood next week. Gonna float the Jack's Fork for the 44th time out of 46 years with my guy. Started at 16 with his family.
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Post by Ozarks Tom on May 25, 2015 13:25:29 GMT
If you ever float the James River, let us know. We're 70' above it on a bluff.
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Post by toni48 on Jun 7, 2015 15:58:51 GMT
We live right beside the Jack Fork River. Hope you had a good time.
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Post by Deleted on Jun 8, 2015 14:17:51 GMT
Been going to your neck of the woods for 44 of 46 years. Love it! It was a little cold though.
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