More canning and birthday meat…

Jan 16, 2009 by     17 Comments    Posted under: Blogroll, Canning/Preserving

I suppose that asking for meat for a birthday gift may seems weird to some of you, but to my way of thinking, it is prudent in these interesting days. Here’s what I think:

  1. I get to buy the meat~love doing that.
  2. I get to cut it up and prepare it.
  3. I get the fun of canning it which is a really great activity.
  4. I get to eat, share and use it in the coming months
  5. I save money by buying in bulk on sale.
  6. I have “convenience” food  on my shelf.. ready to eat or use in when we travel~saves time and money!
  7. and finally, I get to learn new things, because this is my 1st attempt of canning meat.

Now that’s a lot of “bang for my buck!” So, publicly, “John, thank you for my gift. It is just what I wanted!”

To see a larger view, just click on the image.

beef

15 jars of lovely  brothy shredded beef. Six of the jars have chipotle seasoning added.

bread pressure canner

I canned 16 lbs of carrots… 3 flavors: PLAIN, cut in chunks, diced and coins; HOT CARROTS, GLAZED SWEET CARROTS

Then I baked bread… so relaxing to do and very quick & easy.

My Christmas gift from John: my pressure canner. LOVE IT!

So there you have my birthday meat story.

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17 Comments + Add Comment

  • Anita January 16, 2009 at 8:00 am

    and i profited from your canning… which i am thankful for!
    the pommegranite jelly is great by the way.i had it with breakfast. and i am saving the meal oriented stuff the chicken, chili etc for when the babe comes in may. i think i may have to break into the carrots before then…
    i bet those chipotle ones are tasty!!!

  • john pearson January 16, 2009 at 1:39 pm

    (I thought for sure when Bobbie told me that she wanted a ‘pressure canner’ for Christmas that it was a crafty sly trick and I was surely on my way to the “Merry Christmas Doghouse”…)

    (Did I mention that it came with 164 assorted size wide-mouth canning jars and 840 lids?… a lifetime supply)

  • John C. Pearson January 16, 2009 at 2:13 pm

    Mom,
    If processing large chunks of meat is your thing, you need to be in Alaska. We have large chunks of meat. Cheri and I did 2 cows and 3 deer in 2008. We sure could have used another enthusiastic meat processor…

  • Jesseka January 16, 2009 at 2:19 pm

    I hope Greg never gives me meat for a gift, but I am very glad that you enjoy it!! And dad, I hate to break it to you, but I think those jars will only last a few months… so much for the lifetime supply. :)

  • pearsonsprogress January 16, 2009 at 4:48 pm

    Anita,
    I’m glad you like the jelly! I hope to pass on many more jars to you. PS- I want my jars back! Love, mom

  • pearsonsprogress January 16, 2009 at 4:50 pm

    Jesseka,

    You know what? I have already used all the jars!! Next month I will us my grocery money to buy more! I am rich, rich, rich in food!
    Well, I have to say, I ASKED for the beef. I had a great time!!~ Love, Mom

  • pearsonsprogress January 16, 2009 at 4:55 pm

    John,

    Yeah, I know…. I am a frustrated: hunter, fisher woman… I get a charge out of “stocking provisions”. I still think about the day you layed the net for the salmon and left the heads and bones, that would have made a perfectly good fish stock! But with so many salmon… I do understand. Here we have to practically “save-up” to get 300 grams. I hope I can help you guys process meat one day. What a fun activity that would be!! Love, mom

  • Anita January 16, 2009 at 8:21 pm

    Oh we miss processing meat… such good times and we miss the salmon, nothing like it.

  • Rebekah January 18, 2009 at 11:41 am

    Mom, you would have made a great pioneer woman. Pack up the kids, crank up the covered wagon.

  • Anita January 19, 2009 at 6:12 am

    yes, but the bathing situation might be a mental set back for her… heating water for a bath every night a pot full at a time isn’t exactly time efficient. i am sure dad would rig some sort of water heater.

  • pearsonsprogress January 19, 2009 at 6:30 pm

    Rebekah,

    You are a funny one!
    Anita… your last comment??? uh… I’m a bit confused…

  • John C. Pearson January 20, 2009 at 4:58 pm

    One of my next fermentation projects is going to be fish sauce. It sounds gross but much of the world eats it w/ relish, so I’m going to try it. It involves chopped whole fish (small) guts, heads and all, salt, time at room teperature in a jar…save the “juice”(sauce)that forms.
    Has anyone tried that? Has anyone tried real fish sauce?

  • pearsonsprogress January 20, 2009 at 5:06 pm

    Sounds good John. Let us know how it turns out. I buy oyster and fish sauce for my oriental food. Is there any cooking of this sauce? Test it on the dog 1st.
    Love, mom

  • John M. Pearson January 21, 2009 at 4:52 pm

    John, that “next fermentation project” your describing sounds like the prefect recipe for botulism… better send a sample down to pathology before you eat it. Or, maybe, give a spoonful to the neighbor’s dog and wait a few days to see if it can still bark…

  • John C. Pearson January 22, 2009 at 2:20 pm

    I have a reliable recipe. Botulism needs an anaerobic environment and has a hard time surviving in salt. That being said, I probably will let the cat sample it first since I killed the dog off with the last try. He just quit breathing-just kidding.

  • Angie January 27, 2009 at 6:06 pm

    When I first moved to Ramona I wanted to be a pioneer woman. I took a canning class in 1977 and loved it! Nothing like hearing those lids pop when they seal. And looking at all the jars lined up on the counter. Wow! I remember it well.

  • Angie January 27, 2009 at 6:09 pm

    By the way. I didn’t just can in 1977. Over the years, I put up many different things. Haven’t done it in a while. Not as easy to get free or inexpensive things to can in Ramona anymore.