What are you canning now?

[ScoobyRoo]

I canned 18 pints of the seasoned pinto beans. A recipe that Kim_NC shared with us.

They all sealed!

 

[m.kitchengirl]

Howdy, folks.

My sweet heart is off fulfilling his dream of hiking the Pacific Crest Trail.
I would like to send him some special items for his big pick ups, when he is off the trail for a few days.

I want to do pot roast - with the accoutrements, and maybe pulled pork, or something like that. You know, really make the other hikers drool.

Any tips or tricks?
The literature seems split on whether or not to fully cook the meat, so I plan to brown large chunks, and put a few large chunks of seared roast in jars w/my sauce and some veggies - potatoes, carrots, onion... And put it in the pressure canner for 75 min. at 10 lbs pressure. Does that sound about right?

My next question - which would be better - a chicken soup type of entree, or pulled pork... I have only canned stocks so far (tons of pickles, jams, etc. just no meats) and want to get a lot more into the meat preserving. I have done lots of curing & the like, but I'd love to be able to put aside whole batches of chicken soup for when I am the one who is sick & craving homemade chicken soup.

 

[oberhaslikid]

When ever I can a stew, I can it for the time and pressure of the meat.
I thicken with potato flakes or just condensed soups.
Then on the pulled pork ,I would do the pork with out ur sauce add it later. It will change the tast ofthe BBQ sauce if yu can it.

 

[urban escapee]

Howdy, folks.

My sweet heart is off fulfilling his dream of hiking the Pacific Crest Trail.
I would like to send him some special items for his big pick ups, when he is off the trail for a few days.

I want to do pot roast - with the accoutrements, and maybe pulled pork, or something like that. You know, really make the other hikers drool.

Any tips or tricks?
The literature seems split on whether or not to fully cook the meat, so I plan to brown large chunks, and put a few large chunks of seared roast in jars w/my sauce and some veggies - potatoes, carrots, onion... And put it in the pressure canner for 75 min. at 10 lbs pressure. Does that sound about right?

My next question - which would be better - a chicken soup type of entree, or pulled pork... I have only canned stocks so far (tons of pickles, jams, etc. just no meats) and want to get a lot more into the meat preserving. I have done lots of curing & the like, but I'd love to be able to put aside whole batches of chicken soup for when I am the one who is sick & craving homemade chicken soup.

pack your beef and pork or lamb uncooked, and add your spices, but add NO broth. Its going to cook in the jar while you are processing it and create its own juice. Cook your poultry before packing it and cover with broth after packing. What I did with my turkey, instead of boiling it, I roasted it, the put it in the frig overnight breast side down and covered with broth, you get the roast turkey flavor instead of boiled meat flavor. In addition, the breast of a roast turkey can be dry, which is why we gave it a broth bath overnight before packing. (Lesson learned from our first attempt of canning meat: the breast meat soaked up so much of the broth that the jars were only 1/2 full of liquid)

Here are the jars of beef we canned Monday. Photo credits go to my Mom

 

[aceschix]

Me too Karen on what Nat said! !!

And I got that book for Christmas...my mother is feeding the canning craze because she enjoys the fruits of my labor! Can not wait to use some of those recipes! Do you have favorites in there?

Quote:

 

[Raiquee]

No one canning? I know it's not garden harvest season around here, but I got plenty of things in the freezer to can! I had like, 40-50 whole red bell peppers that I bought at the local produce stand at .50 cents a piece. Some as big as my head! I make a killer roasted red bell pepper soup that my DH begs me to make. So, I stocked up on peppers and had made it periodically throug the year. Wanting to clean out the freezer, I roasted a whole slew of them, and made my soup and it's in the pressure canner as we speak! I got about another dozen still in there that I am gonna roast and just pressure can as roasted red peppers. Got strawberries, sour cherries, blackberries, all to free up in the freezer.

7 pints roasted red bell pepper soup

On deck
Strawberry lemonade marmalade
Cherry pie filling

 

[math ace]

This time last year, I was canning up a storm. This year, my garden is just having issues. I am assuming our super mild winter has affected things. NONE of my Spring crops look as good as they have in the past. My blueberries and blackberries aren't ready yet.... UGGH!

 

[ChikeeMomma]

6 half pints and 1 pint of rhubarb jam

Yummy!

 

[aceschix]

I can a lot and have for a few years but I must confess I have never used a pressure cooker or canner...they intimidate me.

My DH wants to get me one for a Mother's Day gift. I would like to be able to cook in it as well as pressure can. What would you suggest?

 

[ScoobyRoo]

I canned 7 more quarts of ground beef. I melted beef fat into tallow as well, but that went back into the freezer.