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Post by aftermidnite on Apr 1, 2015 19:50:18 GMT
After looking thru my freezers I am going to have to can some meats and soon .. Over winter I haven't been able to be as active as I would like to be .. I let daughter do the dividing and putting things in the freezer since usually I use all of my energy to do the shopping and have nothing left for a few days other than resting either in my chair or rarely in bed .. it is the price I pay but is worth it to me to get as much as I can with our very limited food budget... anyway she has been only putting our meats in zip lock bags and not using the food saver ..(will be having a discussion about zip locks and food saver ) I found that lots of stuff (meats and veggies) are close to being ruined by freezer burn and I need to do something NOW!!! Canning will save it and make room for more too ... If can get dear neighbor girl to come on Saturday I will be having a huge canning session . This will also be a teaching lesson for her and help for me ..since I cant lift things like I used to a few years ago .. She has asked me to teach her what I know about canning ...freezing ...dehydrating....food storage and buying in bulk on a budget ... Daughter is working full shifts until Wednesday and wont be able to help this time ... One way or another I am going to be busy for the next few days for sure .. |
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Post by bopeep on Apr 1, 2015 23:39:32 GMT
Sorry you have been having problems this winter......I have OA and it has been giving me problems lately...it is good that you have a neighbor that wants to learn and help you can....I think more young people needs to learn how to can and or freeze and preserve food......I canned 6 quarts of turkey and 6 quarts of broth in January ...I bought the turkey around Thanksgiving the price tag said the reg. price was $23.56 and I got it for $5.48....I think for the amount I canned it was well worth the time it took for the canning......
Praying that you feel better soon....
bopeep
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Post by moldy on Apr 2, 2015 1:46:41 GMT
Canning meat is such a convenience. Each fall, when we get our steer butchered and back from the locker, my first job is canning up all the stew meat and broth from the soup bones. Our locker is very generous about the amount of meat they leave on the soup bones, so the broth I can is quite ... meaty! I also can up a bunch of chicken when I have too many in the freezer. One quart makes chicken and dumplings, 2 large pot pies, or chicken and noodles. Very handy.
How nice to have a neighbor that wants to learn!
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Post by hobbitlady on Apr 2, 2015 6:17:34 GMT
I just learned to can meat a year ago and Love having it handy and also being able to stock up more when a good sale happens! DH is 68 now and doesn't mind soft roast chunks at all...he asks now when I make beef..."Is that going to be made with your canned roast?" if I say yes then I hear "Oh Good!" he/he Sure, it tastes a bit different but I season and sear mine before canning and we got "used" to it by the end of the first meal. Now we love it.
I found a couple of "buried" in only baggie chicken breasts in the freezer last week....Big ones too,so I was unhappy.I use a food saver, so I guess I originally Thought I was going to use them,then they got pushed under a new load of meats going in---oooops. Well I rinsed them until the surface was barely soft,shaved off the white looking "burned" areas(edges and a little surface) with a sharp knife and then covered them in marinade I make for stir fry. Thawed out overnight in a fresh baggie all covered in sauce the meal was fine the next day.They were bland as far as chicken taste but there was No freezer taste at all when chewing up the inner meat the marinade hadn't sunk into. I don't "Recommend" it-HAHA- I imagine nutrients were lost too- but I was SO glad they were usable. Just sayin, if you find yourself in that predicament....
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Post by Deleted on Apr 2, 2015 10:30:28 GMT
I love having canned meats. Saves freezer space and when things are super busy and I forget to get anything out of the freezer to thaw for supper, canned meats make preparing a hearty meal quite easy.
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Post by Muller's Lane Farm on Apr 2, 2015 17:46:01 GMT
I used to can just a few dozen jars every year until there was a lightening strike and it fried our 3 freezers in the out building (I only get into them about once a week or so).
Two uprights & one chest, all 21 cu ft, full to the brim. All but the bottom part of the chest freezer was spoiled.
From then on, I'll can half or more of our pork, beef & poultry (all raised here). I don't think I could handle that much loss again.
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Post by claytonpiano on Apr 2, 2015 20:40:48 GMT
That is why I can meat as well. After losing our freezer in a hurricane and another time when a babysitter left the door open........it is a lot of money to lose.
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Post by Deleted on Apr 7, 2015 22:01:48 GMT
I just learned to can meat a year ago and Love having it handy and also being able to stock up more when a good sale happens! DH is 68 now and doesn't mind soft roast chunks at all...he asks now when I make beef..."Is that going to be made with your canned roast?" if I say yes then I hear "Oh Good!" he/he Sure, it tastes a bit different but I season and sear mine before canning and we got "used" to it by the end of the first meal. Now we love it. I found a couple of "buried" in only baggie chicken breasts in the freezer last week....Big ones too,so I was unhappy.I use a food saver, so I guess I originally Thought I was going to use them,then they got pushed under a new load of meats going in---oooops. Well I rinsed them until the surface was barely soft,shaved off the white looking "burned" areas(edges and a little surface) with a sharp knife and then covered them in marinade I make for stir fry. Thawed out overnight in a fresh baggie all covered in sauce the meal was fine the next day.They were bland as far as chicken taste but there was No freezer taste at all when chewing up the inner meat the marinade hadn't sunk into. I don't "Recommend" it-HAHA- I imagine nutrients were lost too- but I was SO glad they were usable. Just sayin, if you find yourself in that predicament.... I've never canned anything (I'm 63) but I'm determined to learn this summer. No one to teach me so I'll have to go by the book. I'm very interested in canning meat also. Can you and others explain how the meat tastes different? You said: "we got "used" to it by the end of the first meal." Please explain. |
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Post by northerngardener on Apr 8, 2015 0:54:19 GMT
Canned meat has a different texture. Not bad, in my opinion, just different. I guess the best way to describe it is very tender, almost crumbly.
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Post by hobbitlady on Apr 8, 2015 2:22:31 GMT
tnfamily-
When you are all set with your pressure canner and book,(and hopefully tried some faster easier canning jobs first)look up the meat canning instructions for seared-first meat to get less taste "difference". Also cubed roast is more likely to be a "hit" than burger. Depends on how "picky" your family is!(wink)
Boiled (which is what canning does)raw beef meat smells like dog food to a Lot of people.The effect is strong with raw-packed jars when the fully cooked canning jar is opened a few months later. I never tried "raw pack" because of all the complaints I'd read online and other forums....BUT plenty of people are not picky at all and like it just Fine doing raw packed canning Anyway! They open the jar, sear the plain canned meat and spice it up and are fine with it. I love my seared and seasoned Before canned meat, and I'm keeping it that way. It's more work and pots and pans but I have the time.
I DO think you'll enjoy your own canned meat if you brown it and get a tasty broth over it(adding broth if meat is pre-cooked or seared is part of the canning instructions).
It falls apart more----like northerngardener said-- than fresh, but when I make stew from my roast chunks at least half of them remain whole and I get shreds,not crumbles. So that's another "difference" we don't even notice any more.
If in doubt, just use your time and energy on a couple of pints for your first try.Though not economical to can so little, you need to Know you like it,rather than have 7 quarts you'll never use! If you know you Don't like it or need to change something...like make stronger broth... a test run is really worth it. Best wishes!
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Post by paquebot on Apr 8, 2015 2:45:58 GMT
Canned meat has a different texture. Not bad, in my opinion, just different. I guess the best way to describe it is very tender, almost crumbly. That's going to happen if you're canning a meat which is going to easily break down under normal cooking. We've found that just about any doe meat will break down to stroganoff texture even if cold-packed. That's what most of our canned venison is used for. If you want to end up with chunky stew meat, cold-pack the toughest cuts of an old buck after just a slight searing. It will hold up during the canning process. Martin |
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Post by Deleted on Apr 8, 2015 3:05:22 GMT
tnfamily- When you are all set with your pressure canner and book,(and hopefully tried some faster easier canning jobs first)look up the meat canning instructions for seared-first meat to get less taste "difference". Also cubed roast is more likely to be a "hit" than burger. Depends on how "picky" your family is!(wink) Boiled (which is what canning does)raw beef meat smells like dog food to a Lot of people.The effect is strong with raw-packed jars when the fully cooked canning jar is opened a few months later. I never tried "raw pack" because of all the complaints I'd read online and other forums....BUT plenty of people are not picky at all and like it just Fine doing raw packed canning Anyway! They open the jar, sear the plain canned meat and spice it up and are fine with it. I love my seared and seasoned Before canned meat, and I'm keeping it that way. It's more work and pots and pans but I have the time. I DO think you'll enjoy your own canned meat if you brown it and get a tasty broth over it(adding broth if meat is pre-cooked or seared is part of the canning instructions). It falls apart more----like northerngardener said-- than fresh, but when I make stew from my roast chunks at least half of them remain whole and I get shreds,not crumbles. So that's another "difference" we don't even notice any more. If in doubt, just use your time and energy on a couple of pints for your first try.Though not economical to can so little, you need to Know you like it,rather than have 7 quarts you'll never use! If you know you Don't like it or need to change something...like make stronger broth... a test run is really worth it. Best wishes! We love beef and noodles.....the normal way I cook it is.....chuck roast browned and then add 2 cans cream of onion soup, 2 cans water, cook until tender. Can that be canned? Thank you for the help. |
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Post by paquebot on Apr 8, 2015 14:44:30 GMT
Anything with dairy products in it is not recommended for canning. What I've often done is make a broth using deer neck bones cut into 1" rounds and cooked down with onions and garlic. Beef bouillon also may be added. When cooked down, bones are fished out and most of the meat saved for canning separate for barbecue sandwiches. Garlic, onions, and marrow are enough flavor to where salt isn't needed. Especially so if bouillon is used. Canned bear with just onions and garlic and it was super good.
Martin
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Post by hobbitlady on Apr 9, 2015 20:05:57 GMT
tnfamily- When you are all set with your pressure canner and book,(and hopefully tried some faster easier canning jobs first)look up the meat canning instructions for seared-first meat to get less taste "difference". Also cubed roast is more likely to be a "hit" than burger. Depends on how "picky" your family is!(wink) Boiled (which is what canning does)raw beef meat smells like dog food to a Lot of people.The effect is strong with raw-packed jars when the fully cooked canning jar is opened a few months later. I never tried "raw pack" because of all the complaints I'd read online and other forums....BUT plenty of people are not picky at all and like it just Fine doing raw packed canning Anyway! They open the jar, sear the plain canned meat and spice it up and are fine with it. I love my seared and seasoned Before canned meat, and I'm keeping it that way. It's more work and pots and pans but I have the time. I DO think you'll enjoy your own canned meat if you brown it and get a tasty broth over it(adding broth if meat is pre-cooked or seared is part of the canning instructions). It falls apart more----like northerngardener said-- than fresh, but when I make stew from my roast chunks at least half of them remain whole and I get shreds,not crumbles. So that's another "difference" we don't even notice any more. If in doubt, just use your time and energy on a couple of pints for your first try.Though not economical to can so little, you need to Know you like it,rather than have 7 quarts you'll never use! If you know you Don't like it or need to change something...like make stronger broth... a test run is really worth it. Best wishes! We love beef and noodles.....the normal way I cook it is.....chuck roast browned and then add 2 cans cream of onion soup, 2 cans water, cook until tender. Can that be canned? Thank you for the help. Personally I think it would work because you are re-canning canned soup....You'd want Fresh cans though like with a 2 yrs out Exp.Date. and you'd want to eat it within a year and not long term storage. THAT is a GUESS though by me!!! I've Never even canned ready to eat meals. I always can Just meat,in a way I like the taste and add fresh ingredients to it when I open the jar. I think Someone out there probably does what you want to do though,as a shortcut....you'd have to find Them and ask to be sure!  |
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Post by Deleted on Apr 9, 2015 21:56:28 GMT
Thank you, I guess to be on the safe side I should just can the meat with broth and then add cream of onion soup at meal time.
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Post by Deleted on Apr 16, 2015 16:15:16 GMT
I can most of my meats plain because you can make most anything later when you open it. --chicken pie, chicken and dumplings, soups , chicken and spaghetti---I guess you see most of the meat I can is chicken.
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Post by Deleted on Apr 16, 2015 16:42:58 GMT
My idea of fast food is when I come in the door I pull a pint of canned Chuck Roast off the shelf, pull a bag of homemade frozen noodles out of the freezer. Put on a half pot of water to boil, go take my shower, come back water shoud be neary boiling, dump noodles in wait 8-10 minutes, drain water dump beef with juices into the pot, stir a few times, relid pot, let stand 5 minutes, remove lid and eat my home made fast food right out of the pot!!!!! Only a jar, a pan, lid and fork to wash!
I have found that i get almost a half pound of Chuck Roast in a pint jar, I know i dont need a half pound of meat at a sitting, so i usually try to save some for the next days lunch at work, but thats not a garrenttee! LOLL
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Post by claytonpiano on Apr 16, 2015 18:43:29 GMT
Thank you, I guess to be on the safe side I should just can the meat with broth and then add cream of onion soup at meal time. Commercial canned onion soup can be added with no problem as you are canning. I add cream of mushroom to mine a lot. Jackie Clay says that it is safe and I have done it for years. As with any canned meat, you still need to boil for 10 minutes before eating just to be really safe. You can add the onion soup then I suppose. The other issue with onions, garlic, etc is that do get stronger over time in a canning recipe. |
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Post by Deleted on Apr 17, 2015 14:19:05 GMT
All of you experienced canners are making me jealous. ;-)
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Post by Deleted on Apr 27, 2015 1:17:35 GMT
All of you experienced canners are making me jealous. ;-) Before you know it, YOU will be an experienced canner, too! I never had home canned foods growing up, and I'm sure my mother is still appalled at how we grow and process our own. Still, there's nothing wrong with learning with a jar in one hand and a book in the other. It worked for me for a long time, and then the Internet came along. The Golden Ticket! Wheee! People who are doing what I'm doing! You get cannin', tnfamily. You can do it! |
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Post by Deleted on Apr 29, 2015 16:52:00 GMT
tnfamily, you are not alone! I will be 63 in July and getting ready to finally live my dream: raising my own food and canning, and homemade products. I've never done any of these things except maybe have a few tomato and green pepper plants! I don't even have a canner. Was watching YouTube canning. Might ask for that Excalibur for my birthday!
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Post by Deleted on Apr 29, 2015 17:51:22 GMT
So glad I am not the only one!
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Post by Deleted on Apr 29, 2015 17:52:56 GMT
All of you experienced canners are making me jealous. ;-) Before you know it, YOU will be an experienced canner, too! I never had home canned foods growing up, and I'm sure my mother is still appalled at how we grow and process our own. Still, there's nothing wrong with learning with a jar in one hand and a book in the other. It worked for me for a long time, and then the Internet came along. The Golden Ticket! Wheee! People who are doing what I'm doing! You get cannin', tnfamily. You can do it! Thanks for the encouragement Pony! |
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Post by Deleted on Apr 29, 2015 19:29:13 GMT
Might ask for that Excalibur for my birthday! OK, too many YouTubes! That's a dehydrator. Don't know what kind of pressure cooker... |
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Post by Deleted on Apr 30, 2015 1:04:50 GMT
You want a pressure CANNER, not cooker. Two different animals. I recommend the All American canner. Metal-to-metal, so I never have to worry about replacing rubber gaskets. Also, the gauge and rocker make it so easy to maintain consistent temperature. Those wonderful screw-type hold downs give a feeling of security, too. |
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Post by hobbitlady on Apr 30, 2015 1:53:13 GMT
tnfamily, you are not alone! I will be 63 in July and getting ready to finally live my dream: raising my own food and canning, and homemade products. I've never done any of these things except maybe have a few tomato and green pepper plants! I don't even have a canner. Was watching YouTube canning. Might ask for that Excalibur for my birthday! I wasn't too far ahead of you;I started when I was 57! I did make bread for years,learned some herbal remedies, had hens and made bar soap before we moved to a gardening property;but everything else has been the last 6 years.Canning meat was just last year since I felt unsure about it and put off(until forum inspiration got me going). |
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Post by barefootfarmer on Apr 30, 2015 23:45:21 GMT
I've been going through our freezers, canning up the meat into soups and things. I meant to do it in the winter, before the gardening chores started piling up. Instead, I waited until our first batch of meat chicks for the year arrived. So now I'm canning like crazy- just bought a second 23 quart presto canner, to make room for this year's bounty.
Which brought me to the stark realization that I need a LOT more jars!
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Post by Deleted on Apr 30, 2015 23:57:44 GMT
I've been going through our freezers, canning up the meat into soups and things. I meant to do it in the winter, before the gardening chores started piling up. Instead, I waited until our first batch of meat chicks for the year arrived. So now I'm canning like crazy- just bought a second 23 quart presto canner, to make room for this year's bounty. Which brought me to the stark realization that I need a LOT more jars! Wish you were nearby. I'd totally help you out on the jars. We have a LOT of them! |
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Post by barefootfarmer on May 1, 2015 0:00:54 GMT
Thanks, @pony! My husband is having a hard time coming to terms with the amount of jars that I'm able to fill...but he definitely has no problem emptying those same jars!
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