Homestead mailing list

["Lynda" <lurine AT com-pair.net>]

For starters, when you can stew you don't cook it first.  You can brown the 
meat but that's about it.  You toss in your meat, potatoes and veggies. 
Pour in beef broth/stock and then can.  When you want to eat it, you heat it 
and thicken the broth with flour at that point.  Everything cooks in the 
canning process.

The easiest way to do canning is to line up your jars and do layers and add 
broth/stock.  Kind of an assembly line.

Now, I bought myself a Christmas present.  Well, really a gift for everyone 
<g>  A two-burner camp stove.  That way I'll be able to run two pressure 
canners or even four (DH built me a canning kitchen and put in an old cook 
top, so I could put two up there) if I had 4 pressure canners.  I wanted the 
camp stove because that way I don't have to lift things "up" to get them in 
and out of the pressure canners.

Lynda
----- Original Message ----- 
From: "bobf" <bobford79 AT yahoo.com>


> 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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>
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