More canning and birthday meat…
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:
- I get to buy the meat~love doing that.
- I get to cut it up and prepare it.
- I get the fun of canning it which is a really great activity.
- I get to eat, share and use it in the coming months
- I save money by buying in bulk on sale.
- I have “convenience” food on my shelf.. ready to eat or use in when we travel~saves time and money!
- 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.
15 jars of lovely brothy shredded beef. Six of the jars have chipotle seasoning added.
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.
This entry was posted on Friday, January 16th, 2009 at 7:35 am and is filed under Blogroll, Canning/Preserving. You can follow any responses to this entry through the RSS 2.0 feed.
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Madrid
72°
Anita says:
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 says:
(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 says:
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 says:
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 says:
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 says:
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 says:
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 says:
Oh we miss processing meat… such good times and we miss the salmon, nothing like it.
Rebekah says:
Mom, you would have made a great pioneer woman. Pack up the kids, crank up the covered wagon.
Anita says:
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 says:
Rebekah,
You are a funny one!
Anita… your last comment??? uh… I’m a bit confused…
John C. Pearson says:
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 says:
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 says:
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 says:
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 says:
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 says:
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.