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  • From: bobf <bobford79 AT yahoo.com>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Canned Meats
  • Date: Wed, 24 Dec 2008 10:27:25 -0800 (PST)

I make good beef stew but I don't know how it would be for canning because of
the fat. I lightly flour all of the meat (I cube up bottom round roast for
stew meat), then I put it in a cast iron dutch oven with half bacon greaser
and half vegetable oil to brown the meat. i use a little more oil than
necessary. Then with the oil & drippings that re left; I stir in flour
slowly to make a semi-roux (be careful not to burn the roux, then just add
your minced peppers , garlic, green onions, etc, to the roux, then do just
like a regular stew with the chooped vegetables and chicken broth. You could
use just vegetable oil; I use half bacon grease for my particular taste..
Then I put on the cast iron lid, and let it slowly simmer for a few hours. I
have also done a much larger version of the same in a oversized cast aluminum
pot, that allowed for about four times as much
stew........................................

-------------------------------------------------------------------------


--- On Wed, 12/24/08, rayzentz AT aim.com <rayzentz AT aim.com> wrote:

> From: rayzentz AT aim.com <rayzentz AT aim.com>
> Subject: Re: [Homestead] Canned Meats
> To: homestead AT lists.ibiblio.org
> Date: Wednesday, December 24, 2008, 11:17 AM
> We also canned a LOT of veggies as a kid, 1500-2000 quarts a
> season, as I recall. But we had a HUGE garden cor townies,
> and my Did was a prolific gardener. We didn't can meat,
> but I think it was more because we didn't have access to
> livestock. Meat was too expensive for our large family, and
> we didn't have it a lot. And there was definately no
> extra for canning.
>
> I, however, do. Mostly turkey, ham, and other meats that
> might be left after a big feed, such as tomorrow. I also put
> up broth, gravy, and shredded meat with gravy, for stews and
> soups. Note that I do this. My wife does not do any canning.
> I have recently been toying with doing some beef stew. Any
> good family recipes out there?
>
> Ray
>
>
> -----Original Message-----
> From: EarthNSky <erthnsky AT bellsouth.net>
> To: bobford79 AT yahoo.com; homestead AT lists.ibiblio.org
> Sent: Wed, 24 Dec 2008 10:50 am
> Subject: Re: [Homestead] Canned Meats
>
>
>
>
>
> bobf wrote:
> > Like I said, I was just surprised someone was doing it
> commercially.
> > When I was very young, 'everyone' , it seemed,
> canned their
> > vegetables. They would fill smokehouses, pantries and
> freezers with
> > canned vegetables. "no-one' ,that I knew
> ,canned meat. Even those
> > (including my father, a few times), who raised their
> own beef and
> > pork. Maybe it was becasue of the heat and humidity?
> would that
> > affect the storage of canned meat? I don't know;
> I just know that I
> > ate canned vegetables as a staple, but never had
> canned
> >
> meat......................................................
>
>
> I think that might be true, Bob. I also grew up in a
> canning family,
> but we never canned meat. In fact, even our green beans
> were water bath
> canned, I believe we used vinegar and a bit of dill in the
> jar, but we
> never had a pressure canner, per se.
> I think it has only been in the more modern age that people
> are more
> informed about the dangers and risks of improper canning.
> I suppose
> they assumed the risk too high for canning meat. There
> were, however, a
> lot of smokehouses and curing places. Of course, the sun
> dries things
> well, too.
>
> Bev
> --
> The true significance of Sacajawea's involvement in the
> Lewis & Clark
> expedition is that it was the first documented trip in
> history where men
> asked a woman for directions and followed them, allowing
> them to arrive
> at their destination.
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