Howdy my canning mentors!
I was in a frenzy today and bought lots and lots of round steak today at Vons for $.99! Can’t remember when I last saw that price around here for round steak. What’s the best way to prepare it for canning? I was thinking little cubes, like for stews, lightly browning, and then can. Or perhaps bigger chunks?
I took care of about half the peaches on our little dwarf tree today also. Got about 12 jars. Except every single one is floating! They are still very pretty, with the bright orange and pinkish half peaches showing - but on the top of the jar. I guess I won’t give ‘em away like I had planned. Perhaps some jars of round steak will work out better for gifts for my mountains neighbors (being sarcastic here).
I haven’t done meat yet, and won’t get to it for some weeks but what I read says that you should NOT use flour to brown the meat.
From what I’ve read, you either raw pack the meat with no liquid or cook the meat until medium rare and can it with some broth and/or water.
Let me know what you do about cutting up the meat cause I’d like to know for when I try.
Good for you, it is wonderful that you are getting so much canned.