Just a few drops of liquid smoke will give canned fish, pork, beef and game meats the flavor of the smokehouse. Stock your pantry with smoky canned goods you can enjoy all year long. Liquid smoke, sugar, seasonings and salt work well together to impart a balanced savory tone to preserved proteins. Give your preserved foods and sauces an added flavor dimension by incorporating liquid smoke into the mix or brine for your next canning session. Add this to my Recipe Box.
Instructions
1. Place the food item you wish to preserve into a sanitized 1-quart glass jar.
2. Pour the vinegar or water, brown sugar, coarse salt or salt cure, liquid smoke, and your favorite seasoning mix to a mixing bowl with a pour lip.
3. Stir the contents of the bowl with a wood chopstick to fully combine.
4. Dump the contents of the bowl into the jar and use the chopstick to move the food item around. This will release trapped air bubbles and bring your flavors into contact with more surface area of the food.
5. Seal the lid of jar. Submerge it into a pressure canning pot and seal the lid of the pot.
6. Heat the sealed pressure canner until it reaches proper heat and pressure for the product you are canning.
See link in Resources for a chart on pressure canning times of raw and cooked meats.
7. Remove the canned product with clean jar tongs and place it on a counter to cool for at least 24 hours.
Tags: bowl with, contents bowl, food item, liquid smoke, pressure canning