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Farm Kitchen:  Canning cooked meals recipes in jars  |
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magnoliakathy
True Blue Farmgirl
453 Posts
Kathryn
Magnolia
Texas
USA
453 Posts |
 Posted - Aug 31 2015 : 12:36:57 PM
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Ladies, I know some of you are doing this. Would you share your recipes for cooked food that is then canned for use later. I want to be able to open the jar, warm the contents and serve it. I am not interested in the dehydrated food versions. Should one of you have a cookbook that you would recommend, I would be extremely grateful.
Thank you
When you free your mind your heart can fly. Farmgirl # 714, |
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Ninibini
True Blue Farmgirl
7577 Posts
Nini
Pennsylvania
USA
7577 Posts |
Posted - Aug 31 2015 : 6:21:22 PM
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Hi Kathryn -
Just want to share with you that I have only done soup, which worked well, and chili, which - not so much. Although I followed the directions for canning chili to the letter, it was very thick and really needed more headspace than recommended. It was so thick that the seals didn't work on almost every jar I canned. Since then I've decided to just can separate ingredients and turn them all into one pot to reheat as a meal. Works much better for me until I have more time to experiment. I have canned a lot of meats, which can easily be turned in to sauces with vegetables that have either been canned or dehydrated and reheated for a quick meal. Canned chicken is great for chicken salads and any recipe for which you need shredded chicken, for example. And one of our favorite meals is Reuben casserole - just throw in a jar of canned corned beef (or turkey or chicken), and then add your sauerkraut, dressing, and shredded cheese with a layer of bread cubes tossed in butter on top. Also, when I make soup, I only can the meat and the broth - I add dehydrated veggies and noodles when re-heating. I find this much easier. Gives us plenty of soup base so I'm not using up two jars of canned soup and vegetables. Instead I use one jar of soup base and add as many veggies and noodles as I feel we need. When making chili, all I have to do is take a jar of beans I canned myself, along with some of my canned ground beef and sauce; then I add the dehydrated peppers, onions and garlic, and other spices, and with a quick heating, we've got a whole meal. Super easy! I just really like having the individual ingredients already prepared in jars or dehydrated rather than having the pre-mixed meals in jars; this way, I can toss together pretty much anything that strikes my fancy come dinner time! And we can adjust the ingredients depending upon how many are gathering for dinner - we never have too much or too little. :)
Another thing I'd like to share is that you truly are able to can just about any meal. I just haven't experimented with it very much. However, when pressure canning, be sure to leave 1 inch head space, and cook under the right pressure for the length of time required for the ingredient that requires the longest processing. Usually, meat would require the longest time to pressure can, so you would use that length of time for processing your entire meal.
Hope this helps a little! Have fun experimenting! Please share any great recipes you find!
Hugs -
Nini
Farmgirl Sister #1974
www.papercraftingwithnini.ctmh.com
God gave us two hands... one to help ourselves, and one to help others!
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Edited by - Ninibini on Aug 31 2015 6:22:59 PM |
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magnoliakathy
True Blue Farmgirl
453 Posts
Kathryn
Magnolia
Texas
USA
453 Posts |
Posted - Sep 01 2015 : 06:54:32 AM
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Thank you for the input, you have summed up what I have been reading online. I will be experimenting with putting leftovers in pint jars, freezing them until I have a dozen, thaw and then can using the right pressure for the meat in the jar. I will post my findings as this experiment goes on.
When you free your mind your heart can fly. Farmgirl # 714, |
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MagnoliaWhisper
True Blue Farmgirl
2817 Posts
Heather
Haysville
Kansas
USA
2817 Posts |
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Farm Kitchen: Canning cooked meals recipes in jars |
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Canning cooked meals recipes in jars
