Man, I just trekked back to the beginning of this blog and it dawned on me just how useful this will be in timing out our garden next year. As we head into full harvest mode, and the corn stalks come down, we can always drift back in time on this blog. I am glad I started it...
So, I guess I'll have to start blogging about our canning now. We have already put up some pickles and zucchini. I have also been experimenting with canned meats! I usually cut my own steaks, so I have a bunch of scraps that I save up and I usually just grind a bunch of hamburger with it. But I decided to try canning some, and it turned out great. The meat ends up fork tender.
I dumped a pint in a sauce pan, a couple of days ago, along with the canning liquid and thickened it with a little corn starch. I put it over toast and it was awesome. I just did a little chicken and beef last night, so I'll be trying that out soon, as well. It is a little tricky canning the fattier meats. You have to keep the right head space in the jars to prevent the fat from affecting the seal.
Once I get it down, I am going to buy some inexpensive meat and start canning the crap out of it. It would be great to come home from work and heat up some canned meat for stroganoff or a quick soup... Oh, the possibilities are endless.
Now, I better find a couple of canning recipes for all those tomatoes you see in the picture above. I'll likely do spaghetti sauce, pizza sauce, and salsa...
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