canning help, need answers quick...

[Deb&Al]

I bought three roasts saturday. yesterday, I cut them into stew-sized pieces and lightly browned them. they were in the bowl, ready to go into the jars to be pressure canned, and we had a family emergency to take care of and had to leave the house. it was a have-to-leave situation.

anyway, I'm ready to finish the job, and I was going to reheat the meat, put it in the jars and pressure can. but now I'm wondering if that's safe to do?

should I proceed as planned, or bag and freeze, or slow cook and freeze or pressure cook and then freeze?

bottom line, I want to not poison my family with bad meat. second in importance, if the quality of the meat is diminished, I don't want to go through canning an inferior product, so I would do one of the above alternatives.

please, I need your opinions.
debbie
thank you.

[unregistered5595]

If you refrigerated the meat after browning you can proceed to pressure cooking into jars or freezing. If the meat was left at room temperature, I don't think it would be safe to save it. I'm guessing you did the first. ~Feather

[Deb&Al]

Originally Posted by Feather In The Breeze

If you refrigerated the meat after browning you can proceed to pressure cooking into jars or freezing. If the meat was left at room temperature, I don't think it would be safe to save it. I'm guessing you did the first. ~Feather

hello feather.
I'm sorry I didn't make it clearer. yes, the meat was put into the fridge with foil on top of the bowl.
so, you would still can it?
debbie

[Pouncer]

Yes, you can still pressure can the meat. Toss back into large pot and cover with fresh water. Bring to a boil (or simmer for a while) until the contents are heated through completely, then process as the recipe dictates. Hope you saved your liquids!

[Deb&Al]

Originally Posted by Pouncer

Yes, you can still pressure can the meat. Toss back into large pot and cover with fresh water. Bring to a boil (or simmer for a while) until the contents are heated through completely, then process as the recipe dictates. Hope you saved your liquids!

yes. I did.
thanks so much.
debbie

[veme]

I use a raw pack for ALL my meat.
No need to heat or brown it unless you want to.

[Sher]

I do the same Veme.

[Deb&Al]

Originally Posted by veme

I use a raw pack for ALL my meat.
No need to heat or brown it unless you want to.

I never did that. does the liquid still have flavor? I always thought that browning the meat first made the liquid better for gravies and such.
thanks
debbie

[veme]

The liquid has flavor - but there is not as much of it.
I like the raw pack because it saves time & energy...heating energy & my effort
I use 1" head space - 75 min for pints 90 min for quarts