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  • From: "Lynda" <lurine AT com-pair.net>
  • To: <bobford79 AT yahoo.com>, <homestead AT lists.ibiblio.org>
  • Subject: Re: [Homestead] Canned Meats
  • Date: Wed, 24 Dec 2008 13:53:10 -0800

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........................................

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--- 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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