So, you are ready to start preparing for the "Cyber Canning Event"?

Starting the the last thing first, since the rest has already been discussed.
Last but not least, you need to have at least 8 lbs. of meat to can. I am going to recommend that you buy boneless, skinless chicken breasts for you first canning project. It is just simpler and less work to prepare them for canning.

"Pressure canning is way easier than making an origami elephant" ~Perky~

Let's get our equipment purchased & prepared for the “Cyber Canning Event”.

First you need to purchase (or have on hand) the following items listed below. We want to go ahead and purchase these as soon as possible. That way if you order something online it will arrive in time for the event; or if you have trouble finding something like the canning jars, you have time to search. There are links through out this article of where to purchase.

1. Pressure CANNER <<< (link to buy a pressure canner. Not a pressure cooker or water bath canner) This is currently the best buy, IF it will fit on your stove.

IMPORTANT TIP: When you are getting ready to purchase your canner, measure your stove CAREFULLY. You want to insure that the entire canner will fit on your stove & not hit any appliance that may be OVER the top of your stove. I would purchase the largest size, that will fit on your stove.
If you need a smaller (16 qrt. canner), you'd honestly get a better price at Walmart.

2. Canning tools <<< (link)

3. A least one case of canning jars. I recommend that you purchase wide mouth, pints sized canning jars.
I recommend that you first try to find the canning jars at a local grocery store. You can also order online and pick up from your local Ace hardware. Then last, but not, least you can order them from Amazon. This link is for regular mouth jars.

4. You will also need to have various items like dish towels, paper towels, vinegar, a timer (one on the stove or microwave will do).

Disclaimer: The links to Amazon, are to my personal Amazon Store. I do receive a small commission, if you purchase through my store. BUT there is no additional cost to you. I only recommend items that I use, have purchased & usually include free shipping (for the standard purchase). I do not receive any commission from other stores. 

Perky Prepping Gramma's Store

Here are some additional articles to read over for preparation for the event.

Canning Fears

Attitude, altitude, aptitude... (this links to another person blog)

Tools & getting started and organized

Safety: Avoiding Cross Contamination

Canning Chicken  

A. General Instructions for Canning Meat

  

Attitude, altitude, aptitude...

Attitude of safety.

Yesterday I was canning a little left over chicken broth and my DH was in the kitchen. He looked at me funny when I picked up the lid for my canner, held it up to the light and said “check the vent hole”. I explained to him that there are important steps that you need to do every time when canning. And yes, I do them every time.

While I may be a bit of a renegade canner, I ALWAYS follow the safety steps & I am a stickler about sanitation.

Shanon shared what her grams taught her “she said even the best will have a mishap every now and then that's why you need to always practice safety remember it can't speak to you and say shanny you forgot a step.”

These links are to various photo albums on my facebook page and a blog post to help you get started.

A.General Instructions for Canning Meat 

CanningChicken 

Safety:Avoiding Cross Contamination

Also, if your scroll back through the facebook page, there are other general canning posts that I have posted last week.

Altitude and canning.

It may be a little known fact, especially for newbies, that the elevation of where you live impacts what pressure (pounds of pressure) you need to attain for canning. Most recipes list instructions for elevations of 1,000 feet or less.

If you live above 1,000 feet above sea level, the atmospheric pressure changes. This impacts how your pressure canner cooks.

Here is a great article from Simply Canning that explains it in simply detail. Attitude Adjustments. This includes charts.

The great thing is once you figure out the altitude of where you live, you have the information you need to can properly.

Aptitude: The natural ability to learn something. You don't have to have a natural ability to can.

You can learn how to to it and through experience you will become more comfortable over time.

One year ago, I did my first pressure canning session. I made my experienced friend teach me. I was listening, taking instruction, a little nervous at each step. A year later, we were canning again (this past weekend). I realized just how much I have learned over the last year.

I was the one giving directions, reassuring her when issues came up.

The difference: she shared that she has only pressure canned proteins when I came out and made her. LOL. I have been pressure canning proteins every single month, sometimes several times a month.
Experience trumps aptitude and the can do attitude makes it happen!

Tools & getting started and organized

After about six months of prepping, I decided it was time to learn about pressure canning. I wanted to learn the skill before the SHTF & thought it would save me time & money in preparations. 
First, you need to know there is a great difference between pressure canning and pressure cooking. Seriously, you must learn that you can cook in a pressure canner, but you CAN NOT can in a pressure cooker. So I started with a Presto 16 qrt. (for the cost) with a weighted gauge. When prepping you also need to consider that you will also need replacement parts stored for the future. An extra rubber gasket, an extra weight, etc. This pressure canner does 7-8 jars at a time, a great starting place.

IMPORTANT TIP: When you are getting ready to purchase your canner, measure your stove CAREFULLY. You want to insure that the entire canner will fit on your stove & not hit any appliance that may be OVER the top of your stove.

You also need a set of canning utensils. I now have three sets currently. Plus timers (I have three) & clean dishtowels. I store them in a bag, which I keep inside my canner when not in use. That way I don't have to search for my tools, when I start canning.

I also have a little “S” hook that I use to hang my bag close to my stove during canning. That away I am able to access everything, yet it is out of the way.

All along my intent was to save for my All-American, which is top of the line & doesn't need replacement parts. Trust me it is well worth the cost. it does two layers of jars, increasing the amount of canning I am able to do at one time. So I now have two canners. 

Again: IMPORTANT TIP: When you are getting ready to purchase your canner, measure your stove CAREFULLY. You want to insure that the entire canner will fit on your stove & not hit any appliance that may be OVER the top of your stove. If you will note, even AFTER measuring, my All-American didn't fit on my stove top. UGH! It's o.k., now that I have moved one important thing I did was measure my new stove to insure my canner would fit. .

Prepper dogs...

Ever vigilant...

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Safety; Avoiding cross contamination...

I am an absolute stickler about cleanliness, sterilization and cross contamination. It may seem to be common knowledge, but it is always good to be reminded of safety procedures.
First: Always cleaners on hand. Clean your preparation surfaces & your sink. I also do my stove.

Insure your sink is super clean & wash your hands often.

Sterilize ALL your equipment you use. I always have two sets of various items prepped (sterilized), just in case. Yesterday, I was pressure canning some ground sausage and my funnel became contaminated by making contact with raw pork. So, I tossed it in my contaminated pile in the sink and used my second funnel, which was already sterilized.

When I am canning, my sink it set up something like this:

I have a spot to place utensils that are being used and are in contact with raw meat.

I have container that holds items that have only been in contact with cooked meat.

Then I have a bag, to place items that have been cross contaminated. 

Probably the most important things to remember is ALWAYS avoid cross contamination between raw meat and cooked meat. Hope this reminder is helpful.