| T O P I C R E V I E W |
| PinkCsmtlgy |
Posted - Jul 29 2014 : 5:56:44 PM
I was wondering if anyone had a recipe for canning zucchini that didn't involve pickling. And also if anyone had ever canned hamburger. |
| 11 L A T E S T R E P L I E S (Newest First) |
| danyel |
Posted - Aug 08 2014 : 6:22:06 PM
thank you
waiting to have time to try.
I can't wait, anything to get items out of the freezer. I worry about the power going out, the price of electric. so I love the ideas. thank you
Danyel
farmgirl sister 4202 |
| nubidane |
Posted - Aug 08 2014 : 5:37:48 PM
I was trying to make room in my freezer several months ago and found several packs of ground beef that I was sure had freezer burn.
I decided to cook them with a Cincinnati Chili Mix and can them. I had several packs (8-10?) and added to the spice mix, and canned. I figured, what the heck?
I ended up with about 10+ quarts of the Cincinnati Chili... Think spicy..
Last night, I opened up the first quart (needed a quick meal). It smelled fine, and the spice was no more dominant than when I make the chili fresh.
Soo, I say, spice that meat!
"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 - Aug 08 2014 : 5:12:57 PM
I don't know for sure, Danyel, but everything in everything I've read, people basically season their meat as if they were preparing it to eat right then and there, and then can it up accordingly. I was thinking the same thing... the ease of it all. I love canning! I thank GOD for MJF and everyone here - they not only inspired me, but gave me the courage to try things I've always wanted to do! :) If you do the pre-seasoning, please let us know how it turns out! Maybe I'll try that next time! :) Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| danyel |
Posted - Aug 08 2014 : 3:18:55 PM
wow better yet, I was wondering if the water would change the texture,? so its great to know you can just brown it place it in the jar and can as listed above, if I do try to use a seasoning should I just add less? I am thinking when I am late from work they can make tacos or sloppy joes.
thank you
Danyel
farmgirl sister 4202 |
| Ninibini |
Posted - Aug 08 2014 : 2:29:36 PM
Actually, I don't add any water at all! It's just the drained, browned ground beef and a little salt, if you want. That's it! REALLY good, and super convenient! :) Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| danyel |
Posted - Aug 07 2014 : 5:09:19 PM
Nini,
thank you for the advice, I was wondering at work today, hmmm... can I make some into taco meat, or sloppy joe meat, or is it best just browned.
So you browned your meat put it in the jars then added water over the meat and canned it?
I have been dehydrating items, we have done celery and green peppers and of course apples. so I will try zucchini.
thank you again for sharing your experience.
Danyel
farmgirl sister 4202 |
| Ninibini |
Posted - Aug 07 2014 : 07:49:00 AM
Hi Brandi & Danyel!
I have canned the ground beef, too, but I dry can it. Basically, you just need to brown the ground beef and drain off the fat. Then fill your jars and pressure can with the pressure at the weight appropriate for your elevation for the recommended time for the size jar you use. It's awesome! I didn't season my ground beef because, as a few people have said, it locks you into that particular meal when you may prefer something else (but I did include it in my canned chili and meatsauce). Plus, I've been told and learned that seasonings can become quite intense through the canning process. I just feel better about adding it last minute while heating the ground beef - personal preference, that's all.
Everything I've read says that zucchini and yellow squash - ANY type of squash - is no longer recommended for canning. I can't remember why that is, off hand, so instead I've been slicing or dicing it and dehydrating them. They are fantastic when rehydrated - just like fresh! If you don't own a dehydrator, I know you can do this in your oven at a very low temperature, but you'll have to do a little search online for the instructions.
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| PinkCsmtlgy |
Posted - Aug 06 2014 : 07:34:25 AM
Thank you every body for sharing. |
| auntjenny |
Posted - Aug 06 2014 : 07:21:13 AM
I have canned both. Alot actually. Canned the hamburger just as described above, many times added seasonings for taco meat or like that or canned with onion added to use in recipes, casseroles and like that. You can can patties, browned just a little and stacked in widemouth jars as well. Jackie clay is a wonderful resource and I very much recommend her cookbooks. As for zuchinni, you can can it like any veg, but it does get a little mushier than I like. I have liked it best canned with tomatoes. Have fun! |
| danyel |
Posted - Aug 06 2014 : 07:08:42 AM
I will have to give this a try. thank you so much for sharing.
Danyel
farmgirl sister 4202 |
| Southern Farmgirl |
Posted - Jul 31 2014 : 9:41:40 PM
Brandi, I have canned ground beef following instructions given by Jackie Clay (you can goggle her) who writes for "Backwoods Home Magazine".
Have beef ground with little fat. Lightly brown beef in pan with a little oil. Drain off excess fat. Pack hot meat into hot jars, shaking a little to settle meat. Leave 1 inch of headspace. Add 1/2 tsp salt to pint jars and 1 tsp. to quarts. Make a broth using pan drippings and added water. Ladle boiling broth over meat leaving 1 inch of headspace. Remove air bubbles. Wipe rim of jar clean and place hot, previously simmered lid on jar and screw down ring firmly. Process pints for 75 minutes and quarts for 90 minutes at 10 pounds pressure in a pressure canner.
Southern Farmgirl #5933
City by birth - farm by choice. |
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