CANNING RECIPES
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CORNED BEEF Organic |
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| about 12-15 lb. fresh beef brisket or chuck or rump roast | |
| 1-2 teaspoons of baking soda | |
| 1/2 pound sugar | |
| 1 teaspoon peppercorns crushed | |
| about 1 pound canning salt (I use kosher salt) | |
| 1 teaspoon cloves crushed | |
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RUB above mixture into meat - really rub it in & coat the top real well, place in stoneware or Tupperware container seal & refrigerate overnight or at least 12 hours. Next morning cover meat with cool water shake it up or stir to dissolve salt etc. Keep meat submerged for at least a week (I've brined some for a month). Remove scum that forms daily. When ready to cook / can rinse off meat. DUMP THAT BRINE LIQUID! The meat should be bright red [NOTE: If during your brining time it starts to ferment, wash meat well, dump brine & start over.] Cover meat with cold water; add 2-3 bay leaves, some peppercorns & cloves. Bring to boil now you can eat it or can it. To can it slice it in 3-6 inch pieces place in scalded canning jars & add stock to cover meat allow at least 1 inch headspace - TAKE OUT CLOVES & BAY LEAVES! Remove the air bubbles & process qts. for 1-1/2 hours at 10 lbs. pressure. You can also can store-bought corned beef...just skip the corning process! I can't wait to try Dragoona's recipe! Don't forget to stock up some Horseradish sauce! |
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PUMPKIN BREAD Pooch |
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| 2/3 cup shortening | 1/2 tsp. baking powder |
| 2-2/3 cups sugar | 2 tsp. baking soda |
| 4 eggs | 1-1/2 tsp. salt |
| 2 cups pumpkin | 1 tsp. cinnamon |
| 2/3 cup water | 1 tsp. ground cloves |
| 3-1/3 cups flour | 2/3 cup nuts (optional) |
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Cream shortening and sugar. Beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour into greased wide mouth pint jars, filling half full. Bake at 325 degrees for 45 minutes. When done remove one at a time, clean edge & put caps on firmly. Makes 8 pints |
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| 1 cup shredded apples & 1 cup shredded carrots | |
| 2 cups shredded apples | |
| 2 cups applesauce | |
| 1-3/4 cups applesauce & 1/4 cup crushed pineapple | |
| 1-3/4 cup applesauce & 1/4 cup raisins | |
| 2 cups shredded carrots | |
| 2 cups shredded zucchini | |
| 2 cups mashed bananas | |
| 1-3/4 cups mashed bananas & 1/4 cup orange marmalade | |
| 1-3/4 cups mashed bananas & 1.4 cup crushed pineapple | |
| 1-3/4 cups mashed bananas & 1/4 cup peach marmalade | |
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1 bag (no more than 2 cups) ground whole fresh cranberries |
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| CANNED WATERMELON | |
| Old Guy | |
| 2 lbs. watermelon rind | |
| 4 cups water | |
| 1/4 cup pickling salt | |
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Trim the dark green and pink parts from 2 Lbs. watermelon rind. Cut rind in 1-inch cubes; measure 7 cups. Soak rind overnight in a solution of 4 cups water and 1/4 cup pickling salt (If more salt water solution is needed to cover watermelon rind is needed, use same proportions of salt to water). Drain; rinse watermelon rind. Cover rind with cold water. Cook just till rind is tender. |
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| 2 cups sugar | |
| 1 tablespoon broken stick cinnamon | |
| 1 cup white vinegar | |
| 1-1/2 teaspoons whole cloves | |
| 1 cup water | |
| 1/2 lemon, thinly sliced | |
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Meanwhile, in a 6 to 8 quart kettle mix 2 cups sugar, 1 cup white vinegar, 1 cup water, 1 tablespoon broken stick cinnamon, and 1-1/2 teaspoons whole cloves. Simmer 10 minutes; strain. Add watermelon rind and lemon. Simmer till rind is clear. Fill hot half-pint jars with mixture; leave 1/2 inch headspace. Adjust lids. Process in boiling water bath 5 minutes (start timing when water returns to boiling. (Makes 5 half-pints) I have not used this particular recipe but it is close (can't find the recipe I have done). |
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CANNED GOURMET MEATLOAF Old Mom's Daughter |
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Get about 4 or 5 clean pint wide mouth jars. Put in the oven at 350 for a half hour.
Now.. read your canning book. Make sure you understand how to vent, how to set up the canner, and the like. Mix together the following: |
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| 1 lb. ground beef | 1 tsp. canning salt |
| 1 egg (or egg substitute)* | 3 shakes of onion powder in a half-cup of water |
| 2 T butter | 1/4 cup instant dry soup mix (10-veg or onion) |
| 4 T bread crumbs | 1 cup water |
| *egg substitute: if you are going to eat this this week, then yes, use egg. However, if you are going to save this, find a good egg substitute, such as 1/4 T of rennet in the onion base above. | |
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Mix soup mix in water, Mix onion powder in water. Then get your lids boiling in a small pot of water on top of the stove. You don't need to boil the rings. Combine ingredients. After jars are cooked, let cool slightly, and take out with a mitt. While the jars cool slightly, drain your rings (they should have boiled by now) and generally I set them on a clean dry towel next to the canner (but not on the burner). Pack jars with meat, leaving 1-1/2 inch head space. Put jars (without lids) back in the oven at 350 for 45 minutes. Take them out, put the lids on them, and seal them with the ring. Put them in the canner/pressure cooker. When all the jars are in the hummer, (along with the 2 cups of water or thereabouts in the canner), put the lid on. Vent as directed by your canner book to get the thing to 10 PSI. Once you are at 10 PSI, you are processing. Process in pressure cooker for 75 min at 10 PSI. If you have an electric oven, this is probably at the medium high setting on your burner. When 75 min have elapsed, just let it cool. Don't take your weight off, or anything. Just let it cool naturally. Don't let flash or spooky or guy open it or play with the weights; just let it cool. (I generally start the canner at about 10:00 p.m. at night, so it can cool overnight). Now you have canned meat loaf. Now, I recommend that you eat the first batch rather quickly, so you have an idea as to whether you like it. Usually in canning, I do a small batch, then, see if Mom and Dad like it. If they do, then, I'll make bigger batches. Hide it from Poet, or you'll never see it again. |
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SORT OF EASY DELICACY Old Mom |
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If you get some tomatoes, and you've done with them all the canning and sauce making you can stand... slice the tomato cross wise (parallel to the core). Dehydrate till a bit like rubber. Then, dip into a bit of vinegar. Put in a wide mouth mason jar. Pour olive oil over it, with a bit of garlic or basil. Close it up and pop it in the fridge if you want, or leave it out. It doesn't really need a water bath if you do a small batch, which is what I would do just to try it to see if you like it. Olive oil can be useful in preserving. Nice something if you start running out of ideas. You can do it with canned tomatoes if you want, say, if you open a can and don't use it all. Better fresh, but passable if canned. Kind of a 'gourmet' thing, I guess. Kind of a different side dish to go with the jerky and beans or rice. |
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ANOTHER SORT OF EASY DELICACY Pooch |
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Take tomatoes and quarter them scraping most of the seeds out; lay on a charcoal grill turning to roast. Then put in pint jars with one large clove of garlic and cover with olive oil. Set up for a few weeks for the flavors to mix. I do small batches so I don't bother with processing them. They are great cut up and put on salads and I add them to my chili and spaghetti sauce. |
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CANNING AN UNCANNED HAM Old Mom |
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Cut my ham into big cubes. Alternative, you can slice it, depending on the size of jars and the mouth on those jars. Just roll the slice in the jar, making sure that they will fit. If you cut into the cubes and you intend it for a stew type item, boil it in hot water for 10 min; reserve some ham soup base flavoring. After you pack the cubes, you might want to add 1 rennet tablet to the soup base to give it a 'jell' type of covering but it isn't necessary. You can add the broth to slices, but it is not necessary. Put 1/4 teaspoon of canning salt (NOT iodine salt) on top; pour the broth over the ham if you are using broth. Seal and screw on lid. Then pressure canned it at 10 PSI for 90 minutes or (1 hr & 30 min). If you are in a high altitude like Kat, check your conversion table. I suspect something like 12 or 15 PSI, but I think there are tables about it that apply depending on your altitude. Ok: hotdogs, hamburger, sausage, ham...what else? |
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DANDELION JELLY Old Mom |
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| 1 pint dandelion blossoms | 4 cups of sugar |
| 1 quart potable water | 1 box Pectin |
| Strainer |
Non-copper pot |
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Gather up about a pint of Dandelion Flowers. Make sure you pop the heads off the green bulb at the back. While you are doing this, put about 5 pint Mason Jars in the oven for 350 for a half hour. Put the lids on to boil. Boil a Quart of water. After it has boiled, put the dandelion blossoms in the water, and allow to steep, about 15 min. Strain the blossoms out of the water, keeping the water and discarding the blossoms, so it is in a 'tea' state. Take this tea and boil it.. then add it to the Pectin to the boiling mixture and stir, boil for a minute. Add 4 cups of sugar, boil for probably 2 min or more.. till you have a boil that can't be stirred down. It should be a low foam, so you probably won't need to add any butter to act as an 'Anti-foam' agent like in berries jellies. Pour mixture into hot jars, cover with sterile lids, put in a boiling water bath for 25 minutes. Wipe off jars, lable, with date, done. I always take on jar to put in the fridge to see if no jells. If not, reprocess and add more pectin, or use as a honey. You can do almost any edible blossom in place of dandelions. The critical factor is getting the green part off, not easy on some blossoms. Dandelions are easy in this manner, and plentiful in almost any climate. If you look in the archives, it has 2 recipes as the subject. |
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CANNING TURKEY LEGS Old Mom |
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...or turkey drum sticks, however you like to call it. If you get a large batch of them, here is how I do it. Maybe some other folks have another method to share. Here is how I do it. Thaw them out (if frozen), load them all up in an oven bag or tin foil, however you do it on Turkey Day. I had put two large family packs of them in one large turkey bag, but I probably could have gotten by with a medium one. Look at how many pounds you've put in, and cook it just like the instructions on the turkey oven bag chart. After you are done cooking it, strip the meat off the bone. You can keep the skin or not... Usually I let the de-boners eat the skins. Pack in the sterile jars (pop them in the oven for 350 degrees for a half hour while you are de-boning) Fill with some broth (chick broth from water & a bullion cube unless you are ambitious to get the drippings from the bag?), leaving one inch head space. Processe like you would chicken (I do it at 10 psi for 1 hour & 15 min in pints; one hour 30 in quarts. I imagine you would do this at 15 PSI due to altitude?) You can do it raw pack, but it wouldn't have that Turkey Day taste. If you keep it on the bone and raw pack it, add 15 minutes to your time. It is infinitely better cooking it first and then packing it, but either will work. |