What are you canning now?

[clucksbc]

Hello all...i Am hoping you don't mind me asking if Anyone has any experience with CERTO LITE powder..
Someone is selling on craigslist...cases..of 36 for $30...which to me sounds like a great deal...and i have
always HATTED the amound of sugar recipies call for...
is there a way to convert my recipies to be able to use certo lite..???how well does it work...Personally...i have had a lot of fails with the liquid packets...
any info would be greatly apreciated
thanks!!!!

 

[PuffyChick]

As reguards the pork.

You said you did yours in flour AFTER you canned it. and you said you had slices. So I was thinking you somehow managed to can whole pork chops and then you were some how able to get them out of the jar, without crumbling, seperate them and hold together long enough for you to dredge them in flour and fry them.

I just wanted to know how that was done. My pork, done in chunks, is very crumbly (Like tuna or canned chicken)if I am not careful and I cant imagine being able to plop it in some flour and fry it.

So I wanted to know the trick

I am trying to think of ways to use this canned pork, other than "pulled pork" to make it worth storing a bunch but really for the effort and cost I cant see doing too many versus a whole bunch of say beef or chicken as those can be made into nice soups as well. Ive never done a pork soup...

 

[PuffyChick]

@clucksbc

I know someone said that the pectin, both liquid and powder, does go bad after a year??. So if your buying those for next years harvest ..I am not too sure if they would be all that great.

Having said that the powder is my prefered way to go ..I have never seen a liquid pectin set yet and making syrup when you want jelly is frustrating ..Hehe

That seems a very good price to me too

 

[mickey328]

I only use the powder, but I've had some that's 4 or 5 years old and it worked just fine for me. I've used the light before as well...it give recipes in it just like the "regular" stuff. If it was in good shape, I'd jump on that deal.

Puffy, you can make stews and soups out of pork just like you can from other meats...and you can use it in casseroles as well. I also can't imagine any meat having enough "substance" after being pressure cooked to be able to dredge it in flour and cook...will be interested to see!

 

[Pozees]

As reguards the pork.

You said you did yours in flour AFTER you canned it. and you said you had slices. So I was thinking you somehow managed to can whole pork chops and then you were some how able to get them out of the jar, without crumbling, seperate them and hold together long enough for you to dredge them in flour and fry them.

I just wanted to know how that was done. My pork, done in chunks, is very crumbly (Like tuna or canned chicken)if I am not careful and I cant imagine being able to plop it in some flour and fry it.

So I wanted to know the trick

I am trying to think of ways to use this canned pork, other than "pulled pork" to make it worth storing a bunch but really for the effort and cost I cant see doing too many versus a whole bunch of say beef or chicken as those can be made into nice soups as well. Ive never done a pork soup...

One way I would use canned pork is in chile - as long as you can get small bite sized chunks out of it, dredge in flour into which you have stirred salt, pepper, garlic, and a tiny bit of baking powder, then saute with or after chopped onion and add to the chile (I use chopped or mashed stewed tomatoes, as many different kinds of pepper as I can get my hands on, cumin, Mexican oregano, dried cilantro or parsley, and maybe some dried red pepper flakes), then use the same saute pan to make the "gravy" (bechamel). Needless to say, every batch comes out different, and I've added any number of other things because I had a lot or a little left over - have added chopped yellow squash, zucchini, pineapple (failed experiment in my personal opinion), ham, corn, cornmeal for thickening instead of gravy, carrots, you name it I've probably tried it in chile As long as the primary flavors are hot chiles and pork, it's all good.

 

[clucksbc]

we use quite a bit of canned meat...on the whole...don't fine it 2 stringy, generally, just add it to a good tasty sauce...or gravey...the chunks seem to stay as chunks but are tender...

thanks 4 the info.......mickey and puffy..I never am too concerned about due dates...not saying freash isn't always..best..but unless there was moisture contact..can't see how it would suddenly go be deamed ineffective...but apreciate the thought..

 

[PuffyChick]

Chili is an excellent option for the pork.

I love a bit of corn in my chili

I need a recipe book for uses for canned items.

 

[mickey328]

Woohoo! Got 15 pints of a Manwich clone in the canner as we speak. That should easily keep us all winter.

 

[cravenchx]

Woohoo! Got 15 pints of a Manwich clone in the canner as we speak. That should easily keep us all winter.

UMM, may need this recipe. Isn't it nice to know you can be self sustainable?!?

 

[mickey328]

You got it!

8 oz tomato sauce
1 C ketchup
1 T dried onion
1 T finely diced green pepper
1 tsp salt
1/2 tsp garlic
1/4 tsp celery seed
1/2 tsp chili powder
1 tsp mustard

I multiplied it by 12 and used fresh onions instead of dried...whizzed 'em in the food processor along with green peppers and a red pepper (cuz I had one). I used 6 cloves of fresh garlic (we like garlic) I also added a tsp of ground cumin to the whole pot...I quite like a touch of cumin with tomato based stuff. I didn't pre-cook or anything...just threw it all in a big pot and stirred it together. I figure with processing at pressure for 75 minutes, the stuff will get cooked just fine