Skip to comments.Weekly Cooking Thread (Happy New Year) Jan 1, 2011
Posted on 01/01/2011 8:11:53 AM PST by libertarian27
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We heat the house with the woodstove, and it is out primary heat when it’s really cold. In mild weather we use the heat pump, because the stove can overheat the house. We bought a Quadra-Fire 3100 “step top” that is EPA certified, produces less particulates than other stoves do and is around 78% efficient. No, no soot in the house, nor should there be if it is installed correctly. There is always a little ash residue but nothing uncontrollable.
Of course with the whole peas I had do do the overnight soak and the cooking time is a little longer.
And yeah, I froze our spiral cut ham bone for today.
What do you use to grind your meat into hamburger? That is one of the few things that I have not done, although I have dressed out venison etc. I do buy meat and make my own stew meat of course.
still learning to can
BTW- you are not ignorant, you are learning, and that is good.
Get a Ball or Kerr canning book, or get canning information from your county extension office, or Putting Food By etc and go for it. Yes it costs a bit to get going, but you use the jars over and over (rings yes, flats no, they are a one use item) and there is so much one can do if you combine canning, drying, freezing if you wish, with whatever garden you can have, or reasonably buy at a farmer’s market that is fresh.
I made prime rib one day, then turkey the next...turned out good.
I have canned beef by cutting in about 1” cubes leaving most fat on. To one quart jar add 1 teaspoon salt. (No liquid) as it makes its own broth and you cannot pack it in. I end up with 3/4 jar of canned meat with broth. The fat floats to the top and can be taken off when you open the jar.
Same for venison except use 1 beef bullion cube instead of salt. I process 90 minutes after I place the pressure guage on. It has to steam for a certain amount of time first. (Go by pressure cooker directions for amount of pressure, water, & timing)
The meat is delicious. I use it for beef & noodles, burritos, hot beef sandwichs, etc.
The person who gave me this recipe also said she uses the same method for chicken which would have skin and fat and bones. No liquid is added.
I too am interested in the method for the boneless chicken and is the skin left on. I suspect that there is no skin and thus no fat so water/broth could be used. I will read on hoping to see the answer. :)
My method is raw meat which cooks via the canning process. Sorry I didn’t include that.
Add me plz
I presume that you very loosely pack the jar. How close to the top do you put the meat? How full is the jar?
What I’ve done is to cook the meat and make soup stock in the usual way and then cut up the meat, loosely pack the jar about half full, then add the broth to within an inch of the top, an inch and a quarter if the broth is cold.
Then I pressure can it.
If I’m doing only broth, it only takes 30 mins for quarts at 10 pounds.
If I’m doing it with the chicken, I process it for longer, whatever the book says for soup.
I’ll have to try the meat as you suggested.
We saved about 1.5 lb. of ham to go into the Hoppin’ John. Oh, joy!
Happy New Year!
We saved about 1.5 lb. of ham to go into the Hoppin’ John. Oh, joy!
Happy New Year!
Gotta look up pulla pepper.
I don’t know why I didn’t think of that!
Woodstove + Cast Iron is a natural match...
Thanks for the great idea!
You are like an encyclopedia for meat! (That’s great because we didn’t have a lot of meat while growing up—economic reasons—so on the culinary meat scale, I’m tone deaf. Gotta leave it up to my husband with all his thermometers and grilling gizmos.) Will ask around re: venison. We don’t get to civilization all that often.
My husband could handle hunting w/the long guns; I worry about not getting a clean kill and wasting an animal for no good reason. (Sarah Palin’s my idol LOL!)
Thank you for all the great information. Have copied and pasted. A Happy and Safe New Year to you and yours!
Remove the stem and seeds and run them through a spice mill and they are awesome in homemade chili powder and rubs, just remember to go sparingly until you know what they will do.
I have bought them at Aldi's but a full service produce market is a surer place to find them.
I cut all the meat first and start filling the hot jars, to the neck. I don’t place the meat or pack it. Just shake the jar to readjust. Add my salt, clean the rim, add the hot lid, screw shut and put in the canner that has been heating on the stove.
I have never canned just the broth. I have never made broth—it seems just too fussy. Even the broth I buy is not strong enough for me. I like a real strong beef flavor. I use Gordon’s beef base and chicken base in just about everything. Once it is open you keep it in the frig. I cook my noodles in it even though I toss out the water afterward. There is never enough gravy I always add some beef base to the water I add for more gravy with the cooked canned meat or I use swanson’s beef broth and still I add the beef base.
There is plenty of meat at 3/4 jar for a full 1# bag of noodles if you are making beef and noodles for a family.
For 2 people: And plenty of meat for 4-12” size burritos plus left over for beef and noodles next day for 2 people. I just add some (not all) of that packet burrito flavoring to the meat/gravy and put trimmmings on the table, i.e., lettuce, tomato, onion, cheese, etc.
Daughter canned venison and did not use additional fat. She and her husband are both hunters and eat the venison. She said I would not believe the amount of broth she got from the venison. I don’t like venison. Daughter said she packed her venison and they ran over in her (my) canner but they sealed. When I had tried it they did not seal so I would never pack them.
All my meat is raw.
I made a killer dinner with a store bought canned chicken. I strained the chicken and took the skin and bones out. Cooked my noodles (homemade) in chicken broth or base. Drained the noodles because the water is way too starchy. Put the chicken and the broth that came with it in a dutch oven. Assess for enough gravy and adjust. Made dumplings, put on top and cooked til done. Took the dumplings off and added noodles to chicken and gravey and served.
I am going to can chicken.
Costco had all large turkeys before Christmas (18-25#) and after Christmas all small Turkeys (10-14) We had a Prime Rib roast from a local butcher for Christmas and I swear it was horse meat so we bought a pre-seasoned 11# from Costco and had it last night and it was perfect.
The gauge setting is based on your altitude. It is 10 for me. For water level in canner and processing time I used the canner instructions which IIRC were the same as those given to me by the woman who gave me her recipe. It is just so easy and the meat is very moist on its own. You can make a great cold beef sandwich.
Is your meat also moist after cooking it twice or is it relying on the broth for moisture?
I just use it for soup so I don’t know.
I finally figured out the pizza recipe I’d been working on!
The puzzle was how to make a pizza from scratch using fresh tomatoes instead of sauce, while still having it taste like (or better than) delivery. First few the crust was hard as a rock, the next few were so soggy they dripped. The last one, I let the crust rise for over an hour, sliced the tomatoes very, very thin, put them on top of the cheese instead of under it, then sprinkled with sea salt, oregano, thyme, parsley, and powdered garlic. Bake at 400 on the highest rack in the oven. Fantastic!
(I’d love to give more specific instructions, but I didn’t actually measure anything)
Something in honor of the 100th anniversary of Reagan’s birth — today at an antique store near Disneyland, I found a big cookbook from 1941 called Cookbook of the Stars. There’s a page-size picture of Reagan in it with the quote “one of my favorites — baked peaches — give them a try.”
So here’s the recipe from the book — Baked Peaches!
Pare 6 large peaches, cut in half and remove stones. Fill centers with a mixture of sugar and a dash of nutmeg. Then dot with butter and sprinkle with lemon juice. Bake in a moderate oven about 20 minutes. Serve with cream.
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