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Sunday, July 18, 2010

Canning stuff

We harvested a lot of stuff from the garden last evening and now I am trying to get it all canned today. I know I am going to be up till the wee hours getting it all done. I had to figure out a way to use some corn that was past its prime and decided veggie beef soup was the thing to do. I mixed up 2 big dish pans of it and got it in the jars to process. Had a total of 20 quarts. The canner will only hold 14 quarts at a time so did 14 first round and 6 in the second canning. I thought I needed to fill the canner up to process so I made 6 pints of meatloaf and 4 pints of beef roast and loaded the canner for round 2. As I type I still have 25 pints of carrots that will need to be processed before I can call it a night.

I am kinda anxious to try the meatloaf to see what it is like canned. If it meets my expectations I am thinking I might can more of it. I use ground beef or venison, onion, peppers, celery, egg, cracker crumbs, bread crumbs, and cheddar cheese in mine. Then pack it loosely in the straight pint jars and process as with any meat. Will post the do's and dont's when I try it.
Am off the get the canner reloaded with carrots. So till next time, blessings from the McGuire homestead.



Johnna Sutton said...

You are a canning "Rock star" where did you get all your recipies? I want to can meat so bad I just have NO clue how to do it. LOVE your blog!

MA Fat Woman said...

I'm just not real sure about canned meatloaf... It will be interesting to taste.

The Apple Pie Gal said...

I love your passion for canning and enjoy seeing your labor come to life!

stella said...

Hey ya'll, good to see ya! Dang I was so tired last night, well this morning at 3 am when I finally got in the house from canning.
We I canned the meatloaf cause I was wanting to make some and hadnt had the time. I needed to use the hamburger so I made it an jus canned it for when I have less time to cook. Now all I have to do is slide it outa the jar and heat and eat. And meat is so easy to can, most canning books included recipes and directions. Meat is the one thing I am a stickler for making sure to process for the exact time and pressure.
Have a good day!