Sep 19, 2014
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100% Grass-Fed

RSS By: Randy Kuhn, Beef Today

Our family farming history began with my great-great-... (nine generations ago) grandfather Johannes. He, his wife and three children left Saxony, Germany, on April 20, 1734, aboard the ship St. Andrew, mastered by Capt. John Stedman. They landed at Philadelphia on Sept. 22 and eventually settled our family’s first "New World" farm near Society Run in Frederick Township, Montgomery County, Pa., in 1743. Pig farming was our family’s specialty until the mid 1950s. A lot has changed since then. Our BQA cow–calf operation includes 100% grass-fed registered Red Angus, Hereford and purebred Beefalo; 30 to 35 pastured Duroc and Spot pigs; 100 Freedom Ranger broilers; and 90 Golden Comet and Buff Orpington layers. We organically maintain 80 acres, comprising 15 acres in rotational pastures, 15 acres in tillable cropland, and alfalfa/mixed grass hay on the balance. We have never used chemical pesticides or herbicides on our pastures or hay fields. We are not a "certified" organic farming operation, but we prefer the natural/organic approach to help promote sustainability.

Cow in a can

Nov 18, 2013

 Can you taste the pressure!?


Pressure canning is the ONLY SAFE METHOD             

for canning your Grass-fed meats.

All meat should be handled carefully to avoid contamination from the time of slaughtering until the products are canned.  Once your livestock is processed, the meat should be canned promptly or kept under refrigeration until processed.  Keep meat as cool as possible during preparation for canning, handle rapidly, and process meat as soon as it is packed.  Using 100% Grass-fed lean meat for canning is highly recommended; if not using 100% Grass-fed meat, you will need to remove most of the fat. Cut off any gristle, remove large bones, and cut it into pieces convenient for canning.


To prepare the "broth", place bony pieces in saucepan and cover with cold water.  Simmer it until the meat is tender and falling off the bones.  Discard any fat that is left over, than add the boiling broth to jars packed with your precooked meat.


Pack your hot 100% Grass-fed meat loosely, leaving 1-inch headspace in your standard Mason jars that can be found pretty much everywhere this time of the year.  And hopefully you purchased or have extra NEW/not previously used lid seals.  You NEVER want to re-use lid seals that were used before.  For thousands of years salt was used to preserve meats, specifically fish.  But that was because there weren’t any mason jars or pressure canners in the Old Testament.  Modern day meats may be processed with or without salt. If salt is desired, use only pure canning salt. Table salt contains a filler which may cause cloudiness in bottom of jar.  Use 1/2 tsp. salt to each pint, 1tsp. to each quart.  More or less salt may be added to suit your individual taste.  Or if you and your family are on a low to no sodium diet, don’t add any salt.


I guess I should have mention this at the beginning, but now might not be the best time to find out you never got your pressure canner back from your friend that borrowed It last season!  Ooops.  Hopefully you have your canner cleaned and ready for some pressurizing.  Be sure to follow the manufacturers step-by-step directions for your specific pressure canner.


When canning any food in regions less than 2,000 feet in altitude (dial gauge canner) or 1,000 feet altitude (weighted gauge canner), process according to specific recipe. When canning food in regions above 2,000 feet altitude (dial gauge canner) or 1,000 feet altitude (weighted gauge canner), process according to the following chart.




Pints and Quarts

Pints and Quarts

1,001 – 2,000 ft.

11 lbs.

15 lbs.

2,001 – 4,000 ft.

12 lbs.

15 lbs.

4,001 – 6,000 ft.

13 lbs.

15 lbs.

6,001 – 8,000 ft.

14 lbs.

15 lbs.

Processing time is the same at all altitudes.

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