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Canning Pate?
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Farm7455
Jul 4, 2001, 5:19:16 PM7/4/01
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Hi, I'm new here, but not new to pressure canning.
I'm going to have a good supply of liver coming up, chicken & rabbit.
And would like to make pate with it, and then preserve it in fish sized canning
jars. Has anyone ever tried this? I'm assuming I'd process it for the times
that meat would be done for.
Karen
I'm going to have a good supply of liver coming up, chicken & rabbit.
And would like to make pate with it, and then preserve it in fish sized canning
jars. Has anyone ever tried this? I'm assuming I'd process it for the times
that meat would be done for.
Karen
ma pickle
Jul 4, 2001, 7:57:52 PM7/4/01
to
I think you would be better off freezing the pate. I've never seen a process
time for it and it is pretty dense, I'm not sure it could be done safely at
home and still have a quality product.
time for it and it is pretty dense, I'm not sure it could be done safely at
home and still have a quality product.
Ingrid
Karen
Jul 4, 2001, 11:47:07 PM7/4/01
to
Thanks Ingrid,
I'm still searching the 'net, going through many pots of tea in my search.
Karen
I'm still searching the 'net, going through many pots of tea in my search.
Karen
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