| T O P I C R E V I E W |
| Ninibini |
Posted - Mar 11 2014 : 09:29:18 AM
Hi girls -
I've been thinking about purchasing some ground beef in bulk from our butcher. We only have a small freezer, as I've mentioned before, so canning meats has become quite a blessing and fun experience for me. The other day I canned a whole bunch of corned beef - we are very excited about the prospect of just opening up a jar and making corned beef hash or Reubens at will! Anyhow, I've been trying to figure out the best way to can ground beef, and think I'm going to brown it and then can it in broth. But I'd also like to try canning meatloaf and meatballs. A lot of the videos I've seen online show the host using things like eggs, bread crumbs and crackers in their meatloaf mixture, but I know that those are all now considered taboo and unsafe for canning. I have also read that some people just can the mixture in one mass of meatloaf, while others recommend canning their meatloaves in patties covered in either tomato juice or broth. What have you found that works best for you? I want to be safe, but I don't want some weird concoction coming out of the jar when I open it, either...
I usually use wheat germ as a binder in my meatloaf, at least partially...I cannot find anything that speaks against using that for canning. Do any of you have any information about that?
I did find one chat strain where a woman opted to use homemade vegetable powder in lieu of bread crumbs or crackers. She said it worked as an excellent binder, and it did sound like a good thing to me since she said she got an entire serving of vegetables in her meatloaf (we add vegetables to ours, anyway, but this sounds really good to me!); but she still used egg with it. I am wondering if using the Knox Gelatin egg substitute recipe in my meatloaf mix would be a good option - or would it taste weird?
I'm also considering canning the browned meatloaf patties with a tomato sauce, simply because I'm concerned about the meat being adequately heated through if it were in a solid loaf. What is your opinion on this?
And: do you brown your meat in the oven first? I am concerned about gooey fat being all over the jar - ew. Plus, I thought when one cans meat one needs to be extremely careful about fat - not only for the seal, but because it also can go rancid and ruin the contents of the jar... I use a very lean, organic, locally grown, free range ground beef, so fat is practically a non-issue, but if I brown it first, I know a good bit of whatever fat exists will drain off in the baking pan - I kind of like that idea. But, again, should I make it in patties, or pre-cook it in loaves to fit my jars?
Whatever advice and guidance you have would be greatly appreciated. I just really like the idea of having pre-made foods at the ready on my shelves. If it's not simple, my guys will always opt for ordering pizza and hoagies if I'm not around. I'd really rather have some nutritious, homemade goodness waiting on the shelves for them!
< Oh - and Lisa - I haven't forgotten: I'm definitely going to get the Jackie Clay canning books, don't worry - just haven't gotten around to it yet! LOL! It's becoming more and more obvious just how badly I need them, that's for sure! ;) Thank you for the recommendation! LOVE Jackie Clay! >
Thanks so much!
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| 6 L A T E S T R E P L I E S (Newest First) |
| thebyrdhaus |
Posted - Jun 28 2014 : 7:22:10 PM
I can meatballs and almost ever other meat I can get my hands on. My meatball are usually a venison-beef blend, I follow a gluten free diet so I do not use breadcrumbs. I bake my meatballs in the oven long enough to get some of the fat cooked off and get a good crust. I then back them in the jars and top with some beef broth. I suppress can at 10-12 lbs for 90 minutes. I love them. Not only do they spare space in the freezer, they are always ready and thawed and I can more easily share them with my children and their families.
Patty #1840
http://ladygonegreen.blogspot.com/
A rind is a terrible thing to waste. Compost.
When they had all had enough to eat, he said to his disciples, “Gather the pieces that are left over. Let nothing be wasted.”
-Jesus in John 6:12 NIV Bible |
| nubidane |
Posted - May 10 2014 : 11:11:23 AM
Nini
I have never canned dry or browned. I have done ground beef with taco seasoning, chili with beans, and my Cincinnati chili. Otherwise, I just keep some in the freezer. Maybe do a very small amount & see if you like it. Were you here when Aunt Jenny was around? She is the one that got me hooked on Jackie Clay. I remember her canning all sorts of seasoned ground meat too.
I guess of you canned it that way, you could still put un soups and casseroles and it would be ok.
"We must reject the idea that every time a law’s broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.” – R.R. |
| nubidane |
Posted - May 10 2014 : 08:28:09 AM
Nini
I tend to agree with your tattooed friend. I am not a big fan of canned ground beef, unless it is in a chili and has some spices added.
Otherwise, to me anyway, it smells a bit Alpo-ish. Can't help on how dog food tastes, but I have nibbled a Friskee or two when I was a kid.
"We must reject the idea that every time a law’s broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.” – R.R. |
| Ninibini |
Posted - May 09 2014 : 11:01:18 AM
Awesome! That sounds great, Carol Joy! Thank you so much! I really appreciate your insight! Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| Dapple Grey Lady |
Posted - May 05 2014 : 08:49:20 AM
oh, carol. that sounds grest. I am going to have to try this. :)Do you mind sharing what is in your meatball recipe?
~ Betty ~
Farmgirl Sister # 5589 |
| birdwoman |
Posted - May 04 2014 : 10:04:49 PM
I can meatballs every year and they are fabulous and fast for fixing for supper. I just make my normal meatball recipe which does include an egg.
I roll them in balls and brown in a small amount of oil and then put them in my jars. I just put boiling water over the meatballs and 1 tsp. of salt for the quarts I can them in. I then can them at 12 lbs. of pressure for 90 min. I don't use anything but water to can them because I like to add them to different sauces and in some casseroles without sauce. Hope this helps. |
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