I like to have a variety of home canned meat on my shelves. The one that I ran out of a while back was ham. I have used the boneless hams for canning in years past, but have not been completely satisfied with it. I'm not sure why. It tastes just fine. Maybe it is because when cubed and canned, the cubes remain very firm. Silly reason, I suppose, but there it is.
So I asked Son to bring home six hams from the grocery for canning. Last evening I cut the meat from the bones. I purposely left some meat on the bones and froze them for future use in making ham and bean soup. This morning I cut the larger pieces to fit into wide mouth pint jars. The rest I cut into about one-inch pieces and packed them into the small mouth pints. I don't add liquid to the jars as the canning process creates enough liquid in the jars. They are processed for 75 minutes at 10 lbs. pressure. I wound up with 42 pints of ham.
The larger pieces will be heated and used for meals, the same as if I were baking a ham. The smaller bits are good for ham salad sandwiches, mixed into scrambled eggs or in scalloped potato dishes. I think the uses for this ham is limited only by a person's imagination.
And now I think I am done canning meat for this year. It has taken some time, but I finally have enough canned to last at least a year, which was my goal.
A Review of "Prepper's Livestock Handbook" by Leigh Tate
25 minutes ago