Canning ham...

Pepfun1-2(8)February 21, 2012

Is it ok to do? I've canned tuna and love it! But I remember my MIL buying small cans of ham some years ago and making a ham salad sandwiches with it. Same as you would with chicken or tuna. I'd like to save on freezer space also so small cans of ham would be wonderful to have on hand. I know the BBB says that it's possible to can 'pork' but does that include smoked ham? I know it can be used in soups and such but I'd like to can it by it's self. Thanks for any help you can provide!

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readinglady(z8 OR)

There's no reason why you couldn't can ham as long as you follow the instructions for size (chopped, strips, cubed, chunked), headspace and processing time and pressure.

If you can 8-oz. jars that will be optimal for your use and given the small size will assure 100%+ safe processing.


    Bookmark   February 21, 2012 at 9:42PM
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Linda_Lou(SW Wa.)

It is Ok if it is a real ham and not the kind that is highly processed. Usually the ones with the bone in are Ok. Read the labels. If it says anything about milk or whey, then do not can them.

Yes, some hams have milk or dairy of some sort added.

The texture of canned ham is something to be desired according to people I know that have tried it.
I have not canned any since it is not something we would eat.

    Bookmark   February 22, 2012 at 2:56PM
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readinglady(z8 OR)

I hadn't even realized there were "hams" out there which contained dairy fillers. What a thought.


    Bookmark   February 22, 2012 at 8:17PM
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I read something a while ago about milk in ham. Ever since then, I've been reading ham labels looking for the infamous milk. I've found a few that have lactic acid added - but most specify not from milk. The "worst" I've found is that Spam contains potato starch - but then I guess we could debate if spam is even considered a meat product . I guess we could debate what all those "natural flavorings" are. (FWIW - most deli turkey meats I've found contain corn starch

Also - with the USDA allergen food labeling - aren't manufacturers supposed to note on the package if their product contains one of the 8 common allergens, milk being one of them?

JMO, but I personally think milk in ham is an old wives tale/urban legend.

    Bookmark   February 23, 2012 at 9:13AM
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readinglady(z8 OR)

I've just been doing some quick reading. Apparently nonfat dried milk is sometimes added to processed meats as a flavor enhancer, as is lactose. Caseinate (also derived from dairy) is added as an emulsifier and for improved slicing.

Personally, it comes back to whether I want to can what is already a highly processed food (or eat it at all, for that matter).

I do know over the holidays I was searching for ham, the real variety, and it was almost impossible to find. I spent a lot of time reading labels and was horrified at the number of additives, not to mention the amount of water I would have paid for.


    Bookmark   February 23, 2012 at 2:00PM
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Thank you for all the input!!!! Will take all these things into consideration...(milk? yuck) and do a test batch =). I sorely wish I could talk my husband into raising a few porkers. lol

    Bookmark   March 2, 2012 at 6:21PM
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Linda_Lou(SW Wa.)

I learned about the dairy additives when our daughter got where she could not eat anything like this. Not whey, caseinate, etc.

    Bookmark   March 4, 2012 at 12:48PM
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Hmmm, that gives me some ideas. We butchered a pastured barrow this last time and I found I didn't care much for the texture of the hams, ham slices and some of the chops. This would be a great idea for adding to salads, sandwiches and soups. Thanks! Lori

    Bookmark   March 11, 2012 at 7:42PM
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gardenman101(Z6 Spingfield, Ma)

Ok, i have a question which i could not find an answer in Balls Blue book. I boild down the remains of some left over ham (on the bone) and removed the fat (processed twice on the stove to make sure i got all fat) How do I can the broth ( the only reason I ask is it gets gelatanis when it cools. I like to use the saved and frozen fat when i cook up greens, but not sure how to process the thick broth, or should i just freeze it?

    Bookmark   April 2, 2012 at 10:35PM
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