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[EarthNSky <erthnsky AT bellsouth.net>]

Lynda wrote:
> For starters, when you can stew you don't cook it first. 

Woops, I guess I was reading fast and missed that he was talking about 
canning it...

> 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.

That's kind of what I do, Lynda.  I pull out the camping stuff and do it 
outside.  No outdoor kitchen here, but I do have a nice deck that I can use.
Yeah, you could probably set that stove in a cast iron chair or rock 
wall or something, easier lifting.

Bev




> 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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--
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.