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CANNING MEAT RECIPES

Road Kill Stew...Beans... Chicken (poultry) ...Chicken Soup...Hamburger...Spaghetti Meat Sauce... Pork Sausage 

Road Kill Stew (there is a story behind this one!)

serve this with fresh bread and a salad
3 cups sliced onions
12 medium sliced potatoes
2 quarts sliced fresh carrots
3 cups chopped celery
4 - 5 pound of venison - or any other stew meat
French Onion Soup mix

*Vegetables do not need to be pre-cooked

Cut meat into 1/2 inch cubes (about 2 quarts) - brown in a small amount of oil. Pack into the jars by layers: onion, potatoes, carrots celery and meat. Fill to within 2 inches of top of jar. Add 1 teas French Onion Soup Mix to each quart and 1/2 teas to each pint. Cover with boiling water to within 1 inch of top of jar. Remove air bubbles. Adjust caps. Process pints 1 hour and quarts 1 hour and 15 minutes at 10 pounds pressure.

Yield about 7 quarts

 a great way to have beans for tacos or bean soup

1 quart dry pinto beans
Salt

French Onion soup Mix

Fill jar to within 1/2 with dry beans. Cover with boiling water up to 1 inch. Add 1 teaspoon salt and 1 teaspoon onion soup mix. Adjust lids. Place in canner and process pints 1 hour and 15 minutes and quarts 1 hour and 30 minutes at 10 pounds pressure.

 

There are many ways to can chicken or any poultry -either on the bone or off - raw pack or hot pack. I will tell you each way -

 

        Chicken - Boned

Steam or boil chicken until about 2/3 done. Remove skin and bones. Pack meat into hot jars, leaving 1 inch head space. Add 1/2 teaspoon salt per pint and 1 teaspoon salt per quart. Skim fat from broth. Bring broth to boil. Pour over chicken, leaving 1 inch head space. Remove bubbles. Adjust caps. Process pints 1 hour and 15 minutes and quarts 1 hour and 30 minutes.

 

        Chicken-on-Bone

HOT PACK: Boil, steam, or bake chicken until about 2/3 done. Separate joints as for frying. Pack hot into hot jars, leaving 1 inch head space.  Add 1/2 teas. salt per pint and 1 teas. salt per quart. Cover with boiling hot chicken broth (I have also used water) leaving 1 inch head space. Remove air bubbles. Adjust caps. Process pints 1 hour and 5 minutes and quarts 1 hour and 15 minutes at 10 pounds pressure.

 

RAW PACK: Separate chicken at joints. Pack meat into hot jars leaving 1 inch head space. Add 1/2 teaspoon salt per pint or 1 teas. salt per quart. Do not add liquid!  Adjust caps. process pints 1 hour and 5 minutes and quarts 1 hour and 15 minutes at 10 pounds pressure.

 

4 quarts chicken stock
3 cups diced chicken
1  1/2  cups diced celery
1  1/2 cups  sliced carrots
1 cup diced onion
salt and pepper to taste.

 Combine chicken stock, chicken, and vegetables. Bring to a boil. Reduce heat, simmer 30 minutes. season to taste. Pour hot into hot jars leaving 1 inch head space. Adjust caps. Process pints 1 hour and 15 minutes and quarts 1 hour and 30 minutes.

Yield about 4 quarts

 

 

Lots of times when hamburger goes on sale, I buy up a lot of it and then can the extra. It works great in casseroles - but it won't work as a good burger!

Brown meat and drain off grease. Add 1 to 1  1/2 cups boiling water (or you can use meat stock or tomato juice) and 1 teaspoon salt (some use only 1/2 teaspoon) for each quart ground meat. Pack into hot jars, leaving 1 inch head space. Remove air bubbles. Adjust caps. Process pints 1 hour and 15 minutes and quarts 1 hour and 30 minutes at 10 pounds pressure.

 

Use freshly made sausage. Season with salt, and favorite spices such as peppers, and small amounts of thyme, oregano, and basil. Do not add sage as that adds a bitter taste to the sausage.  Make sausage into tight patties. Cook until lightly browned. Pack hot into hot jars leaving 1 inch head space.  Adjust caps. Process pints 1 hour and 15 minutes and quarts 1 hour and 30 minutes at 10 pounds pressure.

I make my sausage with very little fat, so if you need some moisture, add a gravy such as this: Remove meat from cooking pan and add 1 cup boiling water or broth for each 1 - 2 tablespoons of grease in pan (add oil if needed).  Boil 2 - 3 minutes. DO NOT THICKEN.

 

 

5 pounds ground beef 
2 cups chopped onions
9 cups cooked or canned tomatoes and juice
2  1/2 cups tomato paste ( 24 oz)
2 tbls. brown sugar
2 tbls minced parsley
1  1/2 tbls. salt
1 tbls. oregano
1/2 teas. pepper
1/2 teas. ginger
2 tbls. vinegar.

Brown beef, and onions until cooked and tender. Add remaining ingredients and simmer until thick enough for serving. Skim off excess fat before putting sauce into jars.  Pour hot into hot jars leaving 1 inch head space.  Adjust caps. Process pints 1 hour and quarts 1 hour and 15 minutes at 10 pounds pressure.  Yield about 3 quarts

 

***As long as the lids are clean (no rust) and there is no swelling, shelf life of canned meats and poultry is 12  months. ******