Heating canned meat
I have two questions. First, I request that you expand on your answer to Margaret Baker of Valleyford, Washington about using home canned meat. I am still confused. If I understand you correctly, you are saying that you remove the ring and lid from the jar and then put the jar (with the meat still in it) into a pan of water and simmer it 10 to 15 minutes. Is this correct? Also, do you put something on the bottom of the pan so the jar doesn’t sit directly on the pan while simmering?
Another question. Can you mix meat directly from the jar into a casserole and bake it in the oven. Would that count for your 10-15 minutes of heating? Or could you cook it like a hamburger helper type dish on the stove using canned hamburger?
Oops, I was unclear about that. Sometimes when you’ve done something so much, you forget to mention details. Yes, I do put an old jar lid (usually it’s the rinsed-off lid from the jar) under the jar full of meat to prevent the jar from contacting the very hot bottom of the heating pan, then simmer for 10-15 minutes.
Yes, you can mix the meat into a casserole or any recipe as long as it is brought to 212 degrees for the correct length of time. If you use a Hamburger Helper type recipe, just make sure the meat is heated long enough, even if you must just turn it into a small pan and simmer it before adding to the recipe then draining it and dumping it into the other ingredients.
I hope I cleared up things for you. Sorry for the misunderstanding. — Jackie
I have a question about canning meatloaf in pint jars. Isn’t it too dense to be safe? If so, could it be packed in then a hole worked in the center like a donut. I just lost 7 pints of roasted red bell peppers/garlic because it was too thick and made a mess. I tried to salvage it the next day by mixing with chicken broth for a soup, but it was bitter.
I used to can meatloaf, but when new info came out, I switched to canning meatball mix in the form of meatballs and lightly browned patties stacked in the jar, instead. I think either would work for you better than trying to make a hole in the center. I’m sorry you lost your roasted peppers/garlic. The density thing is a real concern. — Jacki