Even in the cold, some jobs must be done — 12 Comments

  1. THANK for the info on the ground beef. I have 4-3 lb packages to do up. The picture looked like no broth. I canned ground beef once with water and did not like it. but I could see that without it, it would be so much better. Do you do the same with ground sausage.

    • Yes I do. Canning ground meat with broth ends up to have a texture like canned dog food. This is so much better. You can’t tell it from freshly cooked burger.

  2. Jackie, that is the same model cement mixer my Dad bought in the 60’s. Mixed a lot of concrete until the farm was sold in 1995. My brother still has it. Good memories. Thanks

    • Yep, it’s an old-timer for sure and Will has fixed it a few times but it keeps on mixing concrete! I remember helping Dad mix concrete in the one he had years and years back too. You’re right; good memories!

  3. Jackie

    I am canning up my meat as well. Would like to do chilli. Since we like beans in our chilli when do I add them? Should I precook as tho I am just canning the beans or is there a way to add the pre-soaked beans to chilli mixture?

    • What I do is rinse and put the beans in a large pot and cover well with water. I boil the beans for 2 minutes. Yep, that’s right. Then I let them sit in the water for 2 hours. Then I drain them and add to the chili. Just bring to a simmer and pack into jars. It works out just fine and lessens the work involved. I do add a little fewer beans as the beans will swell some more during processing. I’ve got to put up some more chili too. So handy!

  4. Thank you for the update Jackie! So glad you’ve been able to get those outdoor projects moved along so nicely.

  5. I know how you feel. We just took two pigs in to the packing house to be processed. I have a freezer of things I need to can now, as DH is always buying any chicken or beef that is on sale. I need room in the freezer now for pork when it is finished. I have not canned ground beef before, but have your canning book so will follow those instructions. Have canned Chicken breast. I like the chicken breast with the bone on it as it seems to give it more flavor.

    • Hi Nina and ALL Jackie friends. Not only is chicken wonderful when canned, but so is beef as the picture Of Miss Jackie’s ground beef attests( just as tasty as it looks), but canned pork either as pieces of meat or ground or made into sausage patties is GREAT,as is venison, turkey, fish or whatever meat your prefer. Try It!!! Follow directions in your pressure canning book. You won’t regret having a shelf full of each of your favorites for any time you need to get a lovely meal together in a short time, OR when the STINKY stuff hits the fan dear preppers….I love to can at any time of year…. Rick

      • Regarding canned pork, In my opinion according to my families tastes we feel canned pork lasts far longer than frozen pork.We think frozen pork tastes best if used within 2 months. If it lasts that long in my freezer I pressure can it. Rick

    • I’ll tell you a secret. Although the directions in my canning book say add broth to the pre-browned ground beef, I just lightly brown it, pack in hot jars and do not add broth. There’s still enough moisture in the meat to provide plenty of steam for safe processing and the end product is just like freshly browned ground beef. You’ll love it!