Would the smoke create more acid or otherwise unbalance the recipe to make it unsafe?
Chili con carne: https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/chili-con-carne/
I'm not sure how much it is possible to substitute one cooking method for another when canning meat – I would also be curious if I could smoke meat for hot packing with this recipe: https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/meat-strips-cubes-or-chunks/
I'm a total novice to canning, so any advice is welcome.
by shroompa-loompa
1 Comment
The uga instructions for canning raw oysters vs smoked oysters is the same, where smoking is an optional step. Same with salmon. I can’t imagine other foods would be different, but perhaps you could email them to get confirmation.