Just wondering if corned beef can be home canned and if so, what's the procedure? Can't find an answer in any of my canning books or online. I assume it could be, but am wondering if the spices would get too strong after awhile like sage in sausage. Could I cook it (at least 2/3 the way done), strain the spices out of the broth and then can it?
One of our local stores has it on sale now and then, often quite a bit cheaper than hamburger. I always buy several to put in the freezer but would like to can some too.
A friend, now deceased, used to can (in glass jars) the trout he caught. He died a natural death, so the fish didn't kill him, if that helps. Sorry I don't know the process he used.
Lundy, you're not a canning/bottling expert? Such a surprise! LOL I know hardly any men that are, but thanks for the encouraging words.
When I lived by the California coast, friends would often can tuna -- and they recommended doing it outside because it would stink up the place if you did it inside. They got the tuna from a man who often took the ashes of deceased out past the three mile limit and on the way back would fish for tuna. Somehow I always felt a little squeamish about that.
I would really like to find a method for preserving corned beef for long periods of time. Heck, I'd be happy with finding a cheap source for corned beef. The supermarket nearest us charges an arm and a leg.
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If ye love wealth better than liberty, the tranquility of servitude than the animated contest of freedom, go from us in peace. May your chains sit lightly upon you, and may posterity forget that you were our countrymen! - Samuel Adams
I know hardly any men that are, but thanks for the encouraging words.
