Skandi Rogers wrote:Now I will start by saying I do not preserve meat or anything that is not acidic or sugary but in the UK and here in Denmark no one even considers "water bathing" jars are filled with boiling jam or pickles, and then closed often they are left to cool and THEN closed so the fruit is better distributed. This is normal practice and will be found advised in published books and seen on TV. Also the jars are not what Americans call jars, they are normally reused jam jars with reused lids.
I make and sell preserves and there is no requirement to waterbath them, only that they must be in new jars and new lids, and sold direct to the consumer. In Denmark they expect preserves to contain Sodium benzoate which actually makes waterbathing impossible as it decays at 100C. For my personal consumption I do not add this but anything that might be sold does get it. As to recipes there are no "Official" recipes.
I do think that preserving meat by canning would be a lot of extra work in the society you are talking about, would older methods like salting or pickling work better, or would be end result not be to anyone's taste?
William Bronson wrote: I think smoking would be the best way to preserve the meat.
Adding smoked meat to a soup would be delicious and easy.
Scott Harper wrote:This is a very informative discussion but, frankly, I just want Dale's Chicken soup recipe that is so good he can have it "eight days a week". How about it Dale? Care to share?