Canning a Meat Loaf?greenspun.com : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread
Just another canning question.
I was wondering if anyone had tried to can a meat loaf, or heard if you could can one? (maybe in pints with wide mouths?) I have a pressure canner so I can put up meats. Help please I am a late starter, and need info.
-- Beth Craig (email@example.com), October 25, 1999
I guess it would be possible, but I have not tried it myself. I would suggest looking in the Ball blue canning book. You would probably be better of using the meat as a meat sauce and canning that
-- smfdoc (firstname.lastname@example.org), October 25, 1999.
i would just can the hamburger! then you could make meat loaf or other things. never can egg or dairy products! see the canning forum at http://www.mrs.survival.com
-- eddy (email@example.com), October 25, 1999.
I did can some meatloaf. Left out the egg, doubled the recipe, and shaped into rounded loaves that looked like they would fit in quart wide mouths. Put on cookie sheet ( I had four loaves) and baked at 350 for about fifteen minutes. I think the reason was to "set" the loaves before putting them into the jars. I found this to be a very warm and messy project. Pressure canned as for any meat. Did this about 3 months ago and they still look like meatloaf (a little gross). I decided that the next batch was not going to be baked, since it's pretty much done after pressure cooking. Just make sure to wipe down the top of the jars before you put the lids on them.
-- lvz (firstname.lastname@example.org), October 26, 1999.
I haven't tried it yet, but I am going to make meatballs from my meatloaf recipe (minus the eggs) and use tomato sauce for canning liquid. This just sounds like it will be a whole lot less messy than trying to do an actual loaf.
-- Nicki (email@example.com), October 26, 1999.
You'd be better off canning meatballs or browning and then canning loose meat rather than attempting to can a whole meat loaf. The problem lies in getting everything in the container up to the proper temperature for the proper length of time (convection heat flow). This is much easier done with meat balls or loose meat than it would be with a meat loaf. The Ball Blue Book, Putting Food By or the USDA guidelines available from a number of different state Cooperative Extension web sites can tell you how best to go about it.
The Prudent Food Storage FAQ, v3.0
-- A.T. Hagan (firstname.lastname@example.org), October 26, 1999.
I think that I will put this up as meatballs (I use meatloaf fixings from a can so no eggs) and try canning the meat loaf balls now.
I have already canned some ground beef.
Oh yeah, if anyone is near a Bi-Lo check out the canned peas, corn, and green beans, 25cents a can. Makes for fast preps. (Del Monte brand).
also sugar, with a limit of 2 bags (5lbs.) 69 cents. I go in every day of the sale, and so does my family. Sometimes 2 times a day. They must think I have a still or something by now. If anyone has a Go Grocery near them, they have great prices on lots of things like coffee.
Oh yeah, everyone probally knows, but Sunny D. Orange juice (orange lid) keeps out of the fridge, and has a very long exp. date.
Keep on prepping!!!!!!!!!
-- Beth (email@example.com), October 26, 1999.