tag:blogger.com,1999:blog-8964596045360803212.post5500563236788090620..comments2023-10-11T04:38:51.793-07:00Comments on Accept The Challenge: Home Canned BurgerChief Instructorhttp://www.blogger.com/profile/13604561415860237705noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8964596045360803212.post-85310105997283798882010-12-25T12:54:17.073-08:002010-12-25T12:54:17.073-08:00forgot to add... can up the bone stock in pint ja...forgot to add... can up the bone stock in pint jars.<br /><br />MelTXAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8964596045360803212.post-52732792333190591882010-12-25T12:53:10.095-08:002010-12-25T12:53:10.095-08:00liteluvr,
After you can up your chicken stock, ta...liteluvr,<br /><br />After you can up your chicken stock, take some pliers and break up the bones to expose the marrow, add one TBSP white vinegar per quart of water and cook the bones to make bone stock. The vinegar draws out the minerals and the bone stock is VERY good for you when sick. Add it to your chicken soup!<br /><br />MelTXAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8964596045360803212.post-85693734262372056172010-12-20T14:14:28.810-08:002010-12-20T14:14:28.810-08:00liteluvr, When you say you cook the chicken quart...liteluvr, When you say you cook the chicken quarters "off the bone", how do you do that? Are you boiling the quarters, roasting them or something else?<br /><br />I LOVE dark chicken meat, and would certainly add that to my preps.<br /><br />I really like making meals in a jar like your pot roast. That's actually how I got started home canning. I'd read an article by Jackie Clay in Backwoods Home Magazine, and I've been hooked ever since!Chief Instructorhttps://www.blogger.com/profile/13604561415860237705noreply@blogger.comtag:blogger.com,1999:blog-8964596045360803212.post-50103069063208390792010-12-16T19:56:27.659-08:002010-12-16T19:56:27.659-08:00Hey CI... good post.
I started canning meat this p...Hey CI... good post.<br />I started canning meat this past summer, and have around 40 quarts of various types.<br />I buy chicken leg quarters cheap (~$.50/lb) and cook the meat off the bone, then cook the bones for more stock. Usually get several pints of meat and a few quarts of stock.<br />I Raw pack pork butt and beef roast all the time. Open it up and it's like slow cooked roast.<br />I also canned some DIY pot roast recently... 2 inches of cubed roast, 2 inches of cubed spuds, 1 inch of diced carrots, handful of celery and onions. Top with some 3x strong beef broth, and can.<br />Dump it into a pan with a cup or two of water or beef stock, heat it up, and if needed, thicken the juice. Makes AWESOME beef pot roast on the quick.liteluvrhttps://www.blogger.com/profile/16134195141230121310noreply@blogger.comtag:blogger.com,1999:blog-8964596045360803212.post-90520987169147850432010-12-13T22:51:00.846-08:002010-12-13T22:51:00.846-08:00That's too funny about the Indian guy. I used...That's too funny about the Indian guy. I used to work for a bank that was primarily owned by Indians, but most of the staff was Anglo. We'd have our company picnics and the Anglos had hamburgers and hot dogs, and the Indian owners all ate veggie burgers.<br /><br />That was a very interesting bank. A regular United Nations. We had Indians and Pakistani's. Chineses and Koreans. Catholics, Protestants, LDS's, Seventh Day Adventists, and atheists. <br /><br />Gay and straight employees, and one of our biggest customers was a trans-sexual. I've got to share one of the guy/gals stories. Very interesting, to say the least.Chief Instructorhttps://www.blogger.com/profile/13604561415860237705noreply@blogger.comtag:blogger.com,1999:blog-8964596045360803212.post-6696134727471645592010-12-13T16:11:23.243-08:002010-12-13T16:11:23.243-08:00(We had hamburgers two nights, meat loaf one night...(We had hamburgers two nights, meat loaf one night, and I froze 2 small meat loafs for later. I freeze them, wrap in foil or saran wrap, then freeze. To thaw, unwrap, drop into a glass loaf pan and microwave. Defrost for a cycle, then when defrosted, about 10 minutes on high, 5 minutes on about 60 power. The frozen loaves are about 3" x 6". Maybe a bit less than a pound.<br /><br />We've found that we prefer fresh hamburger to frozen for hamburgers, but it doesn't really matter if it's for either meatloaf or a casserole.sueknoreply@blogger.comtag:blogger.com,1999:blog-8964596045360803212.post-36881812756678578452010-12-13T16:07:07.319-08:002010-12-13T16:07:07.319-08:00I found that if I'm cooking ground meat, addin...I found that if I'm cooking ground meat, adding a small bit of water to the pan helps break up the meat and avoid chunks of ground meat(little meatballs, in effect). If you have a reason to want to remove most of the fat, you could add somewhat more water, bring to a simmer, then chill and the fat would rise to the top to be removed. That would add a couple of steps and probably 24 hours to the process. I'm not sure it would be worth it, but I'm assuming that you removed the fat in order to prevent rancidity. That would extend the shelf life somewhat, I think.<br /><br />I'd probably simmer those bones for an hour or two, add peppercorns to the water...oh what the heck - probably onion and celery as well - and then reduce the volume in half. Pour the water off the ground meat after you've removed all the fat (assuming above), add it to the "soup" water, and proceed.<br /><br />Our local Albertson's had an 8 hour sale last week - ground beef at $1.88 per lb. My daughter picked me up 5#. She started chatting with the next guy in line - he was Indian. He didn't eat beef (meat?) he said, but then he bought 25#. For his dogs. He only feeds them fresh natural foods, he said.<br /><br />???????<br /><br />Life is interesting!sueknoreply@blogger.com