Magwa Posted August 29, 2015 Report Share Posted August 29, 2015 we can mostly the neck meat,flank meat, and any other really tough cuts and it comes out tender as a filet min yon Quote Link to comment Share on other sites More sharing options...
Magwa Posted August 29, 2015 Report Share Posted August 29, 2015 this new format is about to get shot I have no idea in the world why that is a quote I just wrote it! we can mostly the neck meat,flank meat, and any other really tough cuts and it comes out tender as a filet min yon Quote Link to comment Share on other sites More sharing options...
planeflyer21 Posted August 29, 2015 Report Share Posted August 29, 2015 Heck Magwa, you're so worth quoting you do it yourself. Quote Link to comment Share on other sites More sharing options...
shepp Posted August 29, 2015 Author Report Share Posted August 29, 2015 I'm sure it's good, but canned elk just sounds strange.We can a lot of tomato sauce. Make up a BIG pot of spicey sauce and put it in quart jars. Great pasta topping at a moments notice.you have a good recipe? I just picked 12# of Roma's off one plant, I'd like to make sauce. The recipe I found is pretty basic.magwa is right and it does sound funny it looks funny, but I tell you it melts in your mouth!!! I gave a can to a guy I worked with cuz he thought the same I asked him how he liked it, he Said "it was so good it didn't make it to the table, the boy and I ate it right out the pan"magwa, if you like philly cheese steaks take a jar of meat add some green pepper and jalapeños along with a 1/4 onion and can it that way. Holy cow that made for good meat! Quote Link to comment Share on other sites More sharing options...
Magwa Posted August 30, 2015 Report Share Posted August 30, 2015 one of my favorite recipes for canned meat is pints, a big clove of garlic, 2 young onions like ping pong ball size..... and a jalapeno pepper add all the veggies at the bottom add meat and 1/4 teaspoon salt can.... make rice cook heat a pint of the meat canned and pour over rice add hot sauce to taste..... Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted August 30, 2015 Report Share Posted August 30, 2015 one of my favorite recipes for canned meat is pints, a big clove of garlic, 2 young onions like ping pong ball size..... and a jalapeno pepper add all the veggies at the bottom add meat and 1/4 teaspoon salt can.... make rice cook heat a pint of the meat canned and pour over rice add hot sauce to taste.....Sounds just like my Grandma's recipe for canned pork except she used a few peppercorns instead of the jalapeno. Good stuff! Quote Link to comment Share on other sites More sharing options...
mineralman55 Posted August 30, 2015 Report Share Posted August 30, 2015 you have a good recipe?No, my wife and one of our genuine coon-ass neighbors put this together. I just do the heavy lifting and hot work. Quote Link to comment Share on other sites More sharing options...
EasyEJL Posted August 31, 2015 Report Share Posted August 31, 2015 Salmon is easy fillet, skin, and cut into 1 inch chunks fill pint jars up to 1/2 inch below jar mouth wipe rim clean,add 1/4 to 1/2 teaspoon salt put lids on and pressure cook for 110 min at 10 lbs pressure may bea bit different at different altitudes but that is it.... now you can add liquid smoke, or lemon pepper 1 teaspoon per pint or any other flavor you might fancy, we make salmon patty's, dips sandwich spread etc or just eat it plain with crackers....Hmm that would never have crossed my mind. Some horseradish, some dill and bam that would be perfect Quote Link to comment Share on other sites More sharing options...
shepp Posted August 31, 2015 Author Report Share Posted August 31, 2015 Hmm that would never have crossed my mind. Some horseradish, some dill and bam that would be perfectI've tried horse radish in my canned venison I don't think it holds up to the 90 min in the pressure cooker cuz I can't ever taste it after not even a hint of it Quote Link to comment Share on other sites More sharing options...
EasyEJL Posted August 31, 2015 Report Share Posted August 31, 2015 maybe wasabi then or ginger? Quote Link to comment Share on other sites More sharing options...
shepp Posted October 3, 2015 Author Report Share Posted October 3, 2015 Things are starting to pile up around here Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted October 3, 2015 Report Share Posted October 3, 2015 Looks like you need a cellar! Quote Link to comment Share on other sites More sharing options...
shepp Posted October 3, 2015 Author Report Share Posted October 3, 2015 Looks like you need a cellar! it's next to the basement stairs, just need to take it down there lol Quote Link to comment Share on other sites More sharing options...
Sisco Posted October 5, 2015 Report Share Posted October 5, 2015 Man I gotta get goin! You are way ahead of me Shepp. Quote Link to comment Share on other sites More sharing options...
shepp Posted October 5, 2015 Author Report Share Posted October 5, 2015 My buddy called me and told me to come pick the rest of his tomatos, gonna make some more salsa now that my hobenaro's are ripe. Also I'm gonna try getting the rest the apples off my tree and make some more sauce this week Quote Link to comment Share on other sites More sharing options...
Sisco Posted October 5, 2015 Report Share Posted October 5, 2015 ? Quote Link to comment Share on other sites More sharing options...
Malig8r Posted October 5, 2015 Report Share Posted October 5, 2015 Nice looking peppers there Shepp. I'm a dyed in the wool pepper aficionado! Love the heat! Quote Link to comment Share on other sites More sharing options...
shepp Posted October 5, 2015 Author Report Share Posted October 5, 2015 (edited) Nice looking peppers there Shepp. I'm a dyed in the wool pepper aficionado! Love the heat! Was a good year for peppers everyone I've talked to said they've been hotter than usual. I know I had to buy a box of rubber gloves, I've never had much of an issue before but my figures would burn for a few days after. malig8r you'd like these then, hot dill beans for bloody Mary's or you could eat them plain, there's a half jalapeño and a half hobenaro in there Edited October 5, 2015 by shepp Quote Link to comment Share on other sites More sharing options...
Malig8r Posted October 5, 2015 Report Share Posted October 5, 2015 Those hot beans remind me of some really great bloody Mary's we had down at Mardi Gras in our hotel lobby bar! Way to top it off Shepp!!! Quote Link to comment Share on other sites More sharing options...
shepp Posted November 29, 2015 Author Report Share Posted November 29, 2015 (edited) Well veggie canning is over garden is long frozen. This year I did the most I've ever done:42 pints of salsa13 pints tomato sauce 9.5 pints salsa verde21.5 pints of apple sauce (ten I did for a buddy and his family)23.5 pints of hot dill beans6 quarts of stewed tomatos right now I'm working on the left over thanksgiving turkey and a smoked chicken carcass and making stock which should yield 5-6 quarts of stock, which is awesome for soups especially with the smoked chicken in there. I may can some veison other than that I'm done for the year Edited November 29, 2015 by shepp Quote Link to comment Share on other sites More sharing options...
shepp Posted November 29, 2015 Author Report Share Posted November 29, 2015 Those hot beans remind me of some really great bloody Mary's we had down at Mardi Gras in our hotel lobby bar! Way to top it off Shepp!!!been told I make a killer Bloody Mary, if your ever in the area ;) Quote Link to comment Share on other sites More sharing options...
EasyEJL Posted November 30, 2015 Report Share Posted November 30, 2015 I ordered some of these to try https://www.kickstarter.com/projects/1945102584/pickle-pipe-waterless-fermentation-airlock-for-mas since you pickle in the mason jar, when its done you can just seal it and store it i'm figuring Quote Link to comment Share on other sites More sharing options...
Magwa Posted November 30, 2015 Report Share Posted November 30, 2015 Awesome to see you guys canning it is one of those lost barts not many folks do anymore around here we can everything ,stew, soup, meat, fish, veggies, dilly beans (do the same thing to real small unripe tomatoes dilly matos) this year is winding down we picked all the tomatoes about 3 weeks ago and we have one box left ripening yep still eating tomatoes from the garden..... life is indeed good.... Quote Link to comment Share on other sites More sharing options...
shepp Posted November 30, 2015 Author Report Share Posted November 30, 2015 I ordered some of these to try https://www.kickstarter.com/projects/1945102584/pickle-pipe-waterless-fermentation-airlock-for-mas since you pickle in the mason jar, when its done you can just seal it and store it i'm figuringso you could make small batches of sauerkraut with those I'd imagine? That's on my list next year, I forgot how good home made sauerkraut is! Awesome to see you guys canning it is one of those lost barts not many folks do anymore around here we can everything ,stew, soup, meat, fish, veggies, dilly beans (do the same thing to real small unripe tomatoes dilly matos) this year is winding down we picked all the tomatoes about 3 weeks ago and we have one box left ripening yep still eating tomatoes from the garden..... life is indeed good....I like it due to the fact you know what's in it where the produce came from and instead of going to the store ya just go grab somthing outta the basement Quote Link to comment Share on other sites More sharing options...
EasyEJL Posted November 30, 2015 Report Share Posted November 30, 2015 so you could make small batches of sauerkraut with those I'd imagine? That's on my list next year, I forgot how good home made sauerkraut is! yep, or anything else fermented, a lot of foods are nice done that way Quote Link to comment Share on other sites More sharing options...
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