<P style="MARGIN: 0px; __styleDocument: [object]; styleDocument: [object]">Mom canned most everything I remember as a kid,cept for meats.Figured I could doit,so with some help from Dean and very little persuasion I began to PC squirrels,rabbit, turkey and feral pig. Love the stuff.</P><P style="MARGIN: 0px; __styleDocument: [object]; styleDocument: [object]"> </P><P style="MARGIN: 0px; __styleDocument: [object]; styleDocument: [object]">I was lucky to bring home a big gobbler Monday,so thighs,legs,back meat and wings were deboned and packed into pint jars.1/2 teaspoon of salt and they set ready for the canner to heat up.Probly should have given them more head space.I left less than an inch.books call for 1" on all meats. </P><P style="MARGIN: 0px; styleDocument: [object]"> </P><P style="MARGIN: 0px; styleDocument: [object]">
![[Image: cannin1.jpg]](http://img.photobucket.com/albums/v86/Timotoad/general/cannin1.jpg)
</P><P style="MARGIN: 0px; styleDocument: [object]"> </P><P style="MARGIN: 0px; __styleDocument: [object]; styleDocument: [object]">The two on the right are venison.I didn't have enough turkey for a full canner so I filled a couple with some fall venison. I layed a few dried morals in the pic to gloat.
</P><P style="MARGIN: 0px; __styleDocument: [object]; styleDocument: [object]"> </P><P style="MARGIN: 0px; __styleDocument: [object]; styleDocument: [object]">Batted 1000 on seals tonight,but jars to hot yet. will post a pic tomorrow night of finished product.</P>
PC has a new meaning, love it. I've been waiting for this thread to find a start. That looks like some fine dining on the way. Are you using a solid seal cast aluminum canner? I am going to set my tent near the Timo/Dano Dojo area at MOJam this year for food reasons.<br><br>Good going on the turkey catch, bet more than luck was involved. I still chuckle remembering your tale of the one that took so many shots to finish off that the woods looked like it had been surveyed.<br>
<P style="MARGIN: 0px; __styleDocument: [object]">Shaun, I have my Mom-in-laws 16qt borrowed right now.Alum Presto.Does the job ok.Gotta wait for Dean to bring me a good one to cloverdale.
</P><P style="MARGIN: 0px; __styleDocument: [object]"> </P><P style="MARGIN: 0px; __styleDocument: [object]">I'm perty new to this cannin, but I luv it. Here's the finished product.</P><P style="MARGIN: 0px; __styleDocument: [object]"> </P><P style="MARGIN: 0px; __styleDocument: [object]">
![[Image: canner2.jpg]](http://img.photobucket.com/albums/v86/Timotoad/general/canner2.jpg)
</P><P style="MARGIN: 0px; __styleDocument: [object]"> </P><P style="MARGIN: 0px; __styleDocument: [object]">There is one jar missing now though,. I chucked a jar in the lunch bucket, some cracker,a lil salt,tug on a jug and I was good to go! Life is good.</P>
Daggone. Looks good. Bring a jar of that turkey to CLoverdale. I'll trade you a cast aluminum pressure cooker for it. I am the Johnny Appleseed of pressure canners.
Mary and I did 5 qts of chili tonight. Pressure canning meats and soups, etc. is just too much fun.
<P style="MARGIN: 0px; __styleDocument: [object]">Dean, I'll bring ya a jar or two.Gonna shoot some grass carp later on and give them a try. Bring ya some of them also.</P><P style="MARGIN: 0px; __styleDocument: [object]"> </P><P style="MARGIN: 0px; __styleDocument: [object]">Don't forget my cooker!
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I won't forgit. Not because I'll remember, but because you are sworn not to let me. I'll pick you out a good'un. Down to 6 of them now, all cast aluminum, gasketless canners from 4 qt to 21 qt. Had 10 just a few short months ago. Gotta start looking to replenish the supply soon.
Picked up a tin can sealer today from my daughter. Bought it on eBay and she lived near the seller, so she picked it up. Didn't want to risk injury to it in the mails. It's precious. All the parts are there for doing can sizes 1, 2, 2 1/2 and 3, including parts/maintenance manual and terrific canning instructions. A treasure trove.
Also learned from the instructions that cans can indeed be reused. This machine (called an Automatic Master Can Sealer, model 225) is still available today for almost $500 counting shipping (
http://www.houseofcans.com/sealers.html), and so are cans, too. The machine has the capacity to trim off the old rim and round over a new one, then reseal with a new lid. Nifty.
No stopping me now.
PS, in 1935 this machine cost less than 25 dollars new.
<P style="MARGIN: 0px; __styleDocument: [object]">$25 new? Some things do gain value with age....</P><P style="MARGIN: 0px; __styleDocument: [object]"> </P><P style="MARGIN: 0px; __styleDocument: [object]">Some don't.
Wonder what you were worth back then? </P>
Not much. But look at me now!
<P>Yea, like a well seasoned cast iron skillet.
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