Recipes using canned beef and pork

[Carolyn]

I can think of endless ways to use canned chicken. Do some of you who can beef and pork have recipes or just ideas for using the meat? I can think of a few but since I have never had it I need some inspiration here.

Also if you can beef for stew (carrott, potatos, onions in gravy) do you just can the meat, do you make the stew gravy and all and can it, or can just meat and veggies? Please pass on some pointers here. I have a son in Alaska who loves it and has very little red meat other than fine salmon (don't count) and bear. I'd love to take him some when I go up next month to meet my new granddaughter.

 

[oberhaslikid]

My favorite way is to open the jar ,dump in a skillet and make gravy on it and serve with potatoes and side veggi or over noodles.
The you can dump a jar in old chicken fryer and add potatoes and carrots and onion and make a stew.
Open a jar and drain the broth save for later use and add BBQ sauce shred the meat chunks and heat and serve on toasted buns.
I have an old Marlboro recipe cookbook from my smoking days and it has some cowboy recipes using chunks of beef.I have to laugh my boys would set in a chair side by side and look at the pictures in that cookbook for hours.

 

[Carolyn]

thanks, those sound good. would love to hear other suggestions too.

 

[ChickenToes]

My in-laws sometimes can meat, and they usually use it in casseroles or just eat it in sandwiches.

 

[Kim_NC]

I can just meat in chunks or meat and broth. It's more versatile that way. I do can stew vegetables - like a Veg-All mix - but only by themselves without meat. Again, they're more versatile too.

Some ways we use canned red meats...

- meatpies made with canned beef or venison (or canned chicken too) - prepare 2 pie crusts, drain 1 jar veggies, 1 jar meat, make gravy. Layer veggies, meat and gravy in pie crust, cover with top crust. Cut slits in top crust. Bake at 350* until crust is browned and gravy bubbles, about 30-40 minutes.
- make soup or stew by adding canned or frozen veggies, thicken broth for stews
- heat and make gravy for over rice or noodles
- make 'roast beef' sandwich spread with mayo and pickle relish
- drain and shred for beef fajitas or tacos
- make a quick stroganoff - dump into skillet, add mushrooms and onions, cook until veggies are tender, thicken, add a dollop of sour cream. Serve over rice or noodles.
- make Beef Rigatoni - open beef, drain, add your favorite pasta sauce, heat through. Serve over rigatoni pasta or penne pasta

 

[Carolyn]

Oh, I can hardly wait for another supermarket special so I put it in jars. These ideas sound not only yummy but quick and easy.

My folks never canned meat that I remember but I figured out last year that canning chicken would save some money and make meals easier so I tried it and loved it.

Today I am making chicken broth with the carcass meat I froze. I hate not being able to find broth without MSG and just how expensive it is.
Next time I do this I'm gonna get some free roosters to make it with hopefully.

I am canning roasted red peppers also.

 

[SallyF]

We use roasted red peppers on sandwiches rather than using supermarket tomatoes. They add a very nice flavor. Wish I had enough to can this year, but between the spring rain delaying putting the garden in and the hot dry summer, my peppers are suffering!

 

[Carolyn]

Sally, I wouldn't have that many but I supplement my small garden at a local farmer's market. I live in a rural area in West TN, Huntingdon so the prices are reasonable. I put most of the peppers in the freezer, I love to cook with them but not at supermarket prices. I can grow green ones pretty well but sweet peppers don't go to red very well for me.

I would not have expected in May to be praying for rain so much this summer....not after that flood. Oh, well, I love Tennessee weather because it never gets boring!