A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Thursday, May 19, 2011

Canning Beef

Canned 8 pints of beef from freezer. 
I can meat after it has been a year or more in the freezer.  Now it's good to go for another year and is a delicious addition to a large salad--a quick, no-cook summer meal.  The broth from the jar makes a flavorful base for a no-fat vinegarette atop.  Spring is a nice time to can—don’t mind the heat and no other food waiting to be processed.
Canned Beef—nice and easy for soup or summer salads

Don't be afraid to can your own meat--it's surprisingly easy.  Mostly, you just loosely fill the hot jars with chilled, raw meat; put the lids on and put them in the pressure canner.  Then continue as per pressure canning.  Nothing more to add--it makes it's own delicious broth.  Just be sure to follow the instructions per a good canning guide (see recommended list).

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