It's a science and the formulas were figured out generations ago.
We are bigtime canners here. My family always canned, my inlaws do, everyone does. Its high time to be thinking about food self sufficiency on every level. Besides, even if you never use it as a survival skill its damn good stuff to know. Nothing better than canned salmon or deer.
Well, there a few differences from the recipes and techiques from years back, such as some of the packing methods being considered unsafe now, and that an acid, (vinegar, lemon juice, etc.) being needed to bring up the acidity of water bath canned foods containing tomatos, because the newer tomatos have less acid content that the tomatos
But yes, I grew up on canned deer meat, and other home canned foods too.
It's hard to beat a sandwich made with canned deer meat with a little mustard and mayo...
Wow! Really! Who knew?
Yes, that's all true. I was not suggesting going back to 1860. Just my silly way of saying the technology is old and well understood.
How was the texture compared to just right out of the boiling pot?
King Carb meat is pretty firm, so it was great. Of course, fresh caught, right out of the pot is always better, but my grandma would add some seasoning to it and it could either be eaten as is, warmed up, turned into a spread in the blender or made into crab cakes....man, you guys are making me hungry.
My father in law got me canning Shad awhile back. Who would have thought? I mean, no one eats Shad, right? Well, we do. Not bad at all and super easy to catch by the ton in spring. Just wait till I shoot my next Mtn Lion. " Cougar, the OTHER white meat! "