Canning Meats 101: Raw Pack for Boneless Meats

Well, my wonder oven sets have all been sent off to their new owners and we’re settled into September after having had a nice summer break!  It’s time to jump back into learning!  One of the things I’ve been wanting to learn myself is how to can meats SAFELY.  I’ve seen various instructions online and haven’t found any that make me feel comfortable to do it myself.  Either they’re intimidating (assuming I already know all the parts and pieces of a canner) or I find myself questioning whether I’d accidentally kill my family with my experimental canning concoction.  I wanted a pictured tutorial from someone who really knows.

I turned to preparedness author and expert Cheryl Driggs to offer guidance.  Cheryl’s formal education is in Food Science and she’s taught home storage and preparedness classes since 1977.  She’s the author of Simply Prepared:  A Guide to Emergency Preparedness and Food Storage as well as Pantry Cooking:  Unlocking Your Pantry’s Potential.   In addition, you can find more of her work over at her website  She’s extremely knowledgeable when it comes to canning — what works and what doesn’t –and I’m so grateful she took on my challenge!  I know you’ll appreciate it too. Read more

Free online canning classes

This is a follow up on the note I mentioned after the Chicken Cacciatore recipe last week about free online canning classes.  Here is the link!   I’m pretty excited to learn more about what is offered.  Following this link, about mid page it reads:

Announcing a free, self-paced, online course for those wanting to learn more about home canning and preservation.

  • Introduction to Food Preservation
  • General Canning
  • Canning Acid Foods
  • Canning Low-Acid Foods

This course is offered in the University of Georgia eLC system. UGA requires registration for you to receive a login.