Do you have any home canning meaty favorites?greenspun.com : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread
Do you have any home canning meaty favorites? I have family members who have diabetes and do not do well with the rice, beans, pasta, wheat, ect that I have stored and will have to eat more meat to maintain proper blood sugar levels. I have canned chicken and am looking for ideas for other meat or mainly meat dishes which can well at home. Please post your ideas or recipes.
-- smfdoc (firstname.lastname@example.org), August 07, 1999
Venison. Lean, delicious and cheap. Unlimited doe permits here in Michigan for $3.50 a head. That is alot of meat for $3.50, and canning them isn't that much work. If you don't want to do your own butchering, some places aren't too expensive. Best deal is to find hunters that don't like to field-dress or otherwise bother with their kills, saves hunting time - which is the biggest expense.
-- Gus (email@example.com), August 07, 1999.
We recently received seven quarters of bear meat for free. Couldn't turn down the offer as the hunters only wanted the hides. So after dressing it we ate some roasts and weren't really fond of the flavor too much so I deceided to get creative. I ground up all the meat, added suet, flavoring and herbs, cooked and canned it. Now all I have to do is open a jar, throw in some tomato sauce and add pasta. Or to make chili just add a can of kidney beans and tomato sauce. Quick and easy. Penda PendaZ@excite.com
-- Penda Zone (PendaZ@excite.com), August 07, 1999.
Cook ground beef just long enuff to get the pink out. Saute onion and throw in some dice tomatoe and can it all. You then have the basics for casseroles, etc , chili or?
2.Pork...cut it up and cut the fat off. Add some veggies of choice, I use carrots, celery and onion and can. Makes sort of a pork stew.
3. Instead of just plain chicken, make chicken ala King and can it. Think the Bell Blue book has the recipe.
4. Canned turkey is good, reheat with some cream of chicken canned soup and pour all over biscuits or bread or rice or macaroni.
Taz...who made 44 half pts of Florida wild grape jelly today and her feet hurt!!
-- Taz (Tassie@aol.com), August 07, 1999.
I braised thick lean strips of beef. Then I boiled up some "Cattlemen's" BBQ sauce. (It comes in a big container.) Added some water to thin. Added the beef. Skimmed froth. Then "canned" for 90 min. Has the texture of pot roast. Figure the BBQ liquid will be good with rice or noodles as a sauce.
Canned ham pieces in a thin water with pineapple, brown sugar and a few cloves. Figure will make a nice sauce for stir fry.
-- marsh (firstname.lastname@example.org), August 08, 1999.
We grilled hamburgers outdoors and put them in wide mouth canning jars and canned them. They can be eaten as hamburgers later (if you have bread or buns); their consistency has changed, however, and they remind me of salisbury steaks. Taste fine, and it's another possibility to consider.
-- Sylvia (email@example.com), August 08, 1999.
We have canned bacon, pork tenderloin, sausage (browned into patties first), ground chuck, beef patties, bratwurst and stew beef. Still have boneless chicken breasts and steak strips to do.
This fall when I make soup, chili, etc, I will can it, but leave the thickening agents out.
I do not eat seafood, but it can be canned as well. There are endless possibilites for canning meat and meat dishes for home use. The Ball Blue Book is excellent, and the USDA website has a lot of information as well.
-- Dian (firstname.lastname@example.org), August 08, 1999.
Dian, tell us how you canned bacon! Have been wanting to try this. Do you pre-cook til crisp, not at all....what? Sure am going to miss it if I can't figure this out.
I've canned MANY, many jars of ground beef (I use the pints for 2 people meals and quarts for family sized meals). Very easy, very nice to have on hand, and will be quite versatile. I season with onion and a bit of garlic, and will 'tweak' with other spices when I use it in a recipe. I tend to use a fair amount of broth when I can ground beef because if one needs to stretch it to feed more people, you can add a scant cup of TVP in with the meat/broth to the skillet and it is very tasty and about doubles the volume. Works really well for stuff like chili, burritos, etc.
Have to be careful about canning sausage, though. I canned some earlier this year, and the spices tend to change somewhat; sage is the culprit, I believe. Found this out the hard way after I had canned several jars of sausage patties...not good at all.
Canned pork bought on sale (roasts, big butterfly chops, etc.) with a sprig of rosemary and clove or two of garlic...delicious! Broth can be used to help make a sauce, or to cook small amount of noodles, etc. I have used the pork as chunks, and have also put it in the oven with additional spices and heated it up that way, too. Very good.
Made the 'starter' for vegetable soup: Browned small chunks of beef with onions, garlic, celery, and squeezed tomatoes, cooked down for a while, then added considerably more water and more tomato juice than usual. Canned this to be used with dehydrated veggies/rice/noodles if water is at a premium (use the juice in the jar to cook these dry ingredients instead of having to use more water). This turned out good, as well. If water is not an issue, just cook it down a bit longer.
-- Wilferd (WilferdW@aol.com), August 09, 1999.