SO, I decided to can it for easy meals later when I don't have time to cook.
I cubed the liver and did a quick stir fried in oil until the pieces were brown, but not completely cooked. I did not add any seasoning while cooking because I added salt to the jars.
I put the liver in pint jars, added 1/2 teaspoon un-iodized (canning) and a scant 1/4 cup boiling water. After wiping the rims of the jars, I put hot flats and rings on and put in the canner. I pressure canned my jars for 1 hour 15 minutes at 10# pressure.
I ended up with 9 pints of canned liver.
I floured the liver before frying and putting in the last jar. The recipe just said to fry a bit before canning and I wasn't sure if you rolled in flour (which I always do before frying) or not. So I only did one jar with flour. It looks good, but is the only jar that seeped out. And it looks more mushy rather than the cubes in the other jars. I guess I'll see how it tastes one of these days if it doesn't go bad. But I am glad to have some more 'food storage'.
so how was it? I'm wondering if it can be canned dry.
ReplyDeleteHave you opened a jar to try yet? If so, how did you prepare after you opened the jar? I am curious about the jar that you canned that you dredged in flour...
ReplyDeleteI would be inclined to add onions to the jar before processing. Please let us know about the finished product.
I can all my meat dry. One of my favorites is Italian sausage with onion and green peppers. Right now I am dry canning raw chicken livers. It will cook when pressure canned. I was thinking about trying a little onion as well.
DeleteThank you for posting. I've now Canned my first liver. I opened a jar and it's absolutely delicious. Thanks again
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