Top Navigation  
 
U.S. Flag waving
Office Hours Momday - Friday  8 am - 5 pm Pacific 1-800-835-2418
 
Facebook   YouTube   Twitter
 
Features
 Home Page
 Current Issue
 Article Index
 Author Index
 Previous Issues

Bookstore
 Subscriptions
 Kindle Subscriptions
 Kindle Publications
 Anthologies
 Books
 Back Issues
 Discount Books
 All Specials
 Classified Ad

Advertise
 Web Site Ads
 Magazine Ads

More
 BHM Forum
 Contact Us/
 Change of Address

Forum / Chat
 Forum/Chat Info
 Lost Password
 Write For BHM


Link to BHM

Ask Jackie headline

Click here to ask Jackie a question!
Jackie Clay answers questions for BHM Subscribers & Customers
on any aspect of low-tech, self-reliant living.

Order from Amazon. Order from the publisher, save 10%, and get FREE shipping.


Archive for February 6th, 2017

Jackie Clay

Time to can some meat!

Monday, February 6th, 2017

I’ve been canning up a storm trying to gain some freezer space. Since Will brought home about 200 pounds of hamburger from a steer we had butchered, I have extra motivation for canning more meat and meat recipes.

Friday I thawed out a shank portion ham that I got on sale. Over the weekend I first cut ham chunks from it, then dices, and canned these prime pieces. When there was still considerable meat left on the bone, I put it into a large stockpot with water and boiled it for an hour or so. Then I cooled the pot and later skimmed off the excess fat and took out the bone. Then I cut even more pieces from it, adding them to the broth, along with grated carrot and chopped onion, garlic, salt and pepper. Bringing this up to a boil, I added the dry beans I’d soaked overnight. When the pot again came to a boil, I ladled 1/3 of a jar full of beans/veggies and filled it to within an inch of the top with broth. This gave me 10 jars of ham chunks and 27 jars of ham and bean soup. Again the bone went into the stock pot with half a pot of water. I simmered it for a couple of hours, then fished out the spent bone. Adding split peas, grated carrots, chopped onion, and garlic, along with salt and pepper to taste, I again filled jars — only 10 pints, this time.

When all was finished, I had 47 meal ingredients/meals from one half a ham. Not bad! Today I’ve got 10 pounds of hamburger thawed out and a kettle brimming with soaked beans. So this afternoon, it’s going to be another batch of chili. We use a lot of this, especially in the winter with a nice batch of cornbread to go with it.

We are excited that we just got our Seed Treasures catalogs from the printer. They look great and I’ll start sending them to customers who’ve requested them. Past customers will receive theirs, mailed bulk mail from the printer. Wow, suddenly spring seems a lot closer! — Jackie

 
 
 


 
Copyright © 1998 - Present by Backwoods Home Magazine. All Rights Reserved.