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  • From: EarthNSky <erthnsky AT bellsouth.net>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Canned Meats
  • Date: Wed, 24 Dec 2008 18:04:12 -0500



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.




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