Canning Granny: Beef

Showing posts with label Beef. Show all posts

Monday, October 5, 2015

Soup of the Day... Beef Barley Soup

“Soup is the song of the hearth... and the home.”

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Canning Beef Barley Soup Recipe

3 pound boneless roast, roasted and diced

7 quarts water.

4 medium onions, chopped

15 large carrots, diced

2 cups pearl barley

8 stalks celery, chopped.

9 cloves of garlic, chopped

3 Tablespoons vegetable oil.

1 cube margarine (is one stick)

3 bay leaves

1 Tablespoon tarragon

2 Tablespoons oregano

2 Tablespoons salt

1 Tablespoon black pepper

75 minutes for quarts at 10 pounds pressure (60 minutes for pints). If you live at altitudes above 1,000 feet you need to adjust the pressure for your altitude.

Above made about 11 quarts of soup.

Note from Granny: Yes, we realize it's not recommended to can grains... we also realize some folks do with great results... use this recipe at your own discretion.

Tomorrow's Soup of the Day... Gumbo

Thursday, October 1, 2015

Soup of the Day... (Copy Cat Recipe) Campbell's Chunky Beef Soup with Country Vegetables

Grandpa's Soup

No one makes soup like my Grandpa’s,

with its diced carrots the perfect size

and its diced potatoes the perfect size

and its wee soft bits –

what are their names?

and its big bit of hough,

which ryhmes with loch, floating

like a rich island in the middle of the soup sea.

I say, Grandpa, Grandpa your soup is the best soup in the whole world.

And Grandpa says, Och,

which rhymes with hough and loch,

Och, Don’t be daft,

because he’s shy about his soup, my Grandpa.

He knows I will grow up and pine for it.

I will fall ill and desperately need it.

I will long for it my whole life after he is gone.

Every soup will become sad and wrong after he is gone.

He knows when I’m older I will avoid soup altogether.

Oh Grandpa, Grandpa, why is your soup so glorious? I say

tucking into my fourth bowl in a day.

Barley! That’s the name of the wee soft bits. Barley.

By Jackie Kay, a Scottish Poet

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

(Copy Cat Recipe) of Campbell's Chunky Beef Soup with Country Vegetables

Found on Canning Recipes Only

Ingredients

6 pounds of stew meat, I used round steak

2 pounds of chopped carrots (I put in each quart jar 1 cup)

2 pounds of potatoes peeled and cubed I put in each quart jar 1 cup)

1 pound of chopped celery (I put in each quart jar 1/2 cup)

1 pound of chopped onions (I did not use this much) (I put in each quart jar 1/4 cup)

1 tsp minced garlic in each quart

I added 1/2 tsp of canning salt to each quart but you can add as much as 1 tsp per quart.

OPTIONAL:

I did not add any of this but you can if you want to -

1/2 tsp per jar of Worcestershire Sauce,

1/2 tsp per jar of Catsup, and

1/2 tsp per jar Beef Base if using only water.

Boil: 6 quarts of water (you can use vegetable broth, I used homemade beef broth) I chopped all the vegetables and put in bowls of water until I was ready to fill the jars. I cut the meat up into 1" cubes, cut off all fat that I could. Once the broth came to a boil I started filling my jars in this order - meat, potatoes, carrots, celery, onions, and salt. I then added the hot broth leaving 1" headspace. Processed for 90 mins at 10 lbs pressure. I ended up with 13 quarts of soup.

You can eat this soup as is but I like it thickened a bit after opening... 1/4 cup flour or 3 tbsps of cornstarch , 1/4 cup milk (for 2 quarts) ...mix until creamy or lumps are all gone add to soup. I also add in 2 tbsps of butter. Heat until thickened.

NOTE: On thickening this soup it is best to start small and add more thickener as you think you need it.

Tomorrow's Soup of the Day... Campbell's Type Tomato Soup

Friday, September 18, 2015

Soup of the Day... Beef Vegetable Soup

Some Soupy Facts

America’s first colonists carried “Pocket soup,” a substance not unlike today’s bouillon cube, to which one could add hot water and various wild or domestic roots and vegetables and make a nutritious soup.
According to legend, this portable soup – made popular by Lewis and Clark – grew into an industry of dried and processed meats and vegetables supplied to Union troops during the Civil War.
The first commercially available pocket soup, of dried ingredients, was offered by Knorr in the 1870s.
One of the oldest soups on record is “Cock-a-leekie,” literally chicken and leeks

Beef Vegetable Soup

By Patti Holland

makes 12 quarts

3 qts. water or beef broth (omit boullion)

1 qt. home made v8 juice, (I do not see why u could not use tom juice)

1/4 cup beef broth boullion

1 tsp. chili powder

1 tsp. garlic powder

1/4 cup brown sugar

Combine these ingredients in a large stock pot and bring to a slow simmer over medium heat. Stirring occasionally.

2 lbs. ground beef or venison slightly browned

2 cups chopped onion

2 cups chopped celery

6 cups skinned diced potatoes

1 can kidney beans, rinsed

2 lbs. frozen mixed vegetables

2 14 oz. cans tomatoes, or the equivalent of skinned fresh chopped

Cook the onions and celery just until soft with a small amount of olive oil. In a large bowl or pot, mix the onions, celery, meat, and vegetable mixture and gently blend it all together.

You are not going to cook the soup before you can it, if you do it will turn to mush. In properly prepared sanitized jars divide the mixture into each jar. About 2" from the top. Pour your hot broth into each jar to about 1/2 inch from the top. Wipe rims then adjust your lids and bands.

Process pressure canner at 10lbs. for 90 minutes (for quarts, 75 minutes for pints. * If you use tom juice, taste the broth for seasoning, and season as needed.

Tomorrow's Soup of the Day...

Better Than Yo Mama's Chicken Noodle Soup

Thursday, September 17, 2015

Soup of the Day... Beef Soup with Country Vegetables

Some Soupy Facts

In the late 1700s, apparently the French King was so enamored with himself that he had his royal chefs create a soup that would allow him to see his own reflection in the bowl. Sheesh! But as a result, consommé (clear broth) was born.

In the French Court of Louis XI, the ladies' meals were mostly soup. Guess what the reasoning was? They were afraid that chewing would make them break out in facial wrinkles!

Why did thin soups become all the rage in Europe during the 17th century? The spoon was invented. Why was the spoon invented? Because of the latest fashion trend: large and stiff ruffles that the men and the women of the high courts wore around their necks. The design of the spoon was to accommodate wearers of those large ruffles and keep themselves from getting dripped on.

Frank Sinatra always asked for chicken and rice soup to be available to him in his dressing rooms before he went on stage. He said it always cleared his mind and settled his tummy.

Beef Soup with Country Vegetables

By Rose Robinson

6 lbs Stew meat browned do not fully cook it (or meat of your choice)

2 lbs chopped carrots (1 cup per qt)

2 lbs potatoes peeled and cubed (1 cup per qt)

1 lb chopped celery (1/2 cup per qt)

1 lb or less chopped onion (1/4 cup per qt)

1 tsp per qt minced garic (optional)

1/2 tsp per qt Worcestershire Sauce

1/2 tsp per qt Catsup

1/2 tsp per qt Beef Base if using hot water otherwise 6 qt of Beef Broth brought to a boil

Notes:

Chop all vegetabes and put in bowls of water until ready to use. Drain them when ready to fill jars.

Meat is 1 inch cubed with as much fat trimed as possible

Once broth is at a boil Pack jars in this order

Meat

Potatoes

Carrots

Celery

Onions

Spices

Hot Broth with 1 inch headspace

Process for meat used.

Stew meat 90 minutes at 10 lbs pressure

Roughly 13 quarts of soup

Note from Granny: I've had a few people question the fact that the instructions state to brown the meat... and the photo shows non-browned meat... let me clarify... follow the written instructions, the photo is a "prettied up" representation of the recipe... READ... and FOLLOW the written instructions.

Tomorrow's Soup of the Day... Beef Vegetable Soup

Wednesday, September 16, 2015

Soup of the Day... Beef and Barley Stew with Roasted Winter Vegetables

Soup or stew?

What is the difference between soup and stew? On the most basic level there is no absolute difference. Like ancient pottage, both soup and stew descend from economical, easy, healthy, forgiving, and locally sourced family feeds. Throughout time, these two interrelated menu items converge and diverge. Modern American cultural context does, however, separate soup from stew quite simply. The test is not in the ingredients or method, but which course it is served. Soup is starter/accompaniment; stew is main course.

Soup, in some contexts, variously became regarded as haute cuisine (consomme, vichyssoise), healthful restoratifs (18th century French Restaurants & Jewish grandmother chicken soup), and economical family fare (commercial vegetable beef, tomato). Soup can be served as first course (classic menu), lunch (paired with sandwich or salad) and dessert (fruit soup). It can be served hot (most) or cold (gazpacho, cucumber). Either way, the stock reigns supreme.

Stew is generally appreciated in larger chunks as main course, always served warm. Slow cooking renders tough cuts of meat delicious. The fact "stew" was a verb before it was a noun means much. Deliberate slow cooking with minimal moisture produces amazing results. Stew is generally regarded as community feed ( Brunswick Stew, Kentucky Burgoo & Booya) or family fare; not eligible for haute cuisine.

Beef and Barley Stew with

Roasted Winter Vegetables

shared by Connie Bunfunny

Prep: 45 mins Cook: 1 hr 35 mins Roast: 35 mins 375°F

Ingredients

1/4 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1inch pieces

1/4 CUP olive oil

1/2 cup chopped onion (1 medium)

2 cloves garlic, minced

1/2 teaspoon dried thyme, crushed

1 14-1/2 ounce can beef broth

2 cups WATER

1 cup dry red wine

4 medium red or yellow potatoes and/or sweet potatoes, cut into 1inch chunks

4 medium carrots and/or parsnips, peeled and cut into 1inch chunks

1/2 cup regular barley

Beef broth (optional)

2 tablespoons snipped fresh parsley (optional)

In a large bowl combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add meat; toss to coat. In a Dutch oven heat 1 tablespoon of the olive oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the REMAINING meat.

Add onion, garlic, and thyme to Dutch oven. Cook and stir for 3 minutes. Add the one can broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add the WATER and wine. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.

Meanwhile, preheat oven to 375 degrees F. In a shallow ROASTING PAN combine potatoes and carrots and/or parsnips. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss to coat. Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.

Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables. (To serve today, omit Steps 5 and 6 and continue as DIRECTED IN Step 7.)

Cool stew slightly and transfer to an airtight container. Cover and chill for up to 3 days. (Or transfer to FREEZER CONTAINERS. Cover and freeze for up to 2 months.)

To serve, if frozen, thaw mixture in refrigerator for 1 to 2 days. Place thawed or chilled mixture in a Dutch oven and heat over medium heat until bubbly, stirring occasionally. Stir in additional beef broth, if necessary, to reach DESIRED consistency.

If DESIRED, stir in fresh parsley.

Tomorrow's Soup of the Day... Beef Soup with Country Vegetables

Sunday, August 30, 2015

Amish Recipe Series... Amish Poor Man's Steak

Do Amish women still use midwives for childbirth?

Some Amish women go to English doctors and have their babies in local hospitals; others go to birthing centers; and some choose to have midwives who will deliver the babies at home. It is a matter of preference.

Today's recipe... Remember... Disclaimer: The Amish don't always follow updated USDA canning methods, they follow methods passed down from generation to generation. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take no responsibility for them.

Amish Poor Man's Steak

Found on challengedsurvival.blogspot

I knew I did not own anything large enough to mix up all the ingredients so I went down to the Dollar General and bought a 35 quart Sterlite Container. After a little soap, bleach and drying I was ready.

5 cups of celery

5 cups of onions

crushed 6 tubes of saltines which is 1 1/2 pounds

cracked open and whisked 2 dozen eggs

5 cups of milk

the recipe just reads...salt and pepper. Don't you just hate it when that happens? So I added salt and pepper. I don't exactly remember how I came up with my equation but it worked out pretty well at the time. I figured the saltine crackers are salty and the condensed mushroom soup is going to be salty so I added what I thought would be right and I will tell you how much when (if) I find the piece of paper I scribbled it on..... Just in case you want to be as adventurous as me and try this recipe.

celery, onions, saltines, eggs, milk, salt and pepper mixed together.

add the 30 pounds of ground beef

now I warn you... Run you a sink of warm/hot water near where you are working. When you start mixing and mixing and mixing all of these cold ingredients with your washed, cleaned and naked hands you are going to want to plunge them into something very warm every few minutes. My hands were burning with cold.

I used the wide mouth rim and lid again to form the patties, just like I did when I made the meatloaf last week. Using this method will ensure the patties will fit into the wide mouth canning jars.

I baked in preheated 375 degree oven for 35 minutes and alternated the pans about half way through cooking time. It took me a little over 4 hours to cook them all. I piled up 2 huge roasting pan and covered them with tinfoil and placed them in the refrigerator as they came from the oven.

I put 1/2 cup of the strained fat into a skillet and heated over medium heat until hot.

Next I added 1/2 cup of plain flour. The secret to making a good gravy base is to stir, stir, stir and don't cook it too fast. You can control this by lifting your pan on and off the eye of the stove. You want to brown the flour slowly without burning it.

I had already put 5 cans of the mushroom soup along with 5 cans of water in a pot to begin warming. I think this was almost 2 quarts. Trust me again. The recipe doesn't say how much gravy to make but you are going to need to make a lot. When I make this again I will try to get a good measurement. I had to make gravy 3 times during canning and even ended up using two more cans of soup than the recipe called for.

I added some of the mushroom soup mixture to the browned flour. Be careful...it gets angry during this procedure. Keep adding and stirring and things will calm down.

I then added my base from the skillet to the pot of mushroom soup, stirred it in well and simmered while I reheated patties in the microwave. Put a patty in the jar, cover that with the gravy mixture and then another patty and more gravy until the ingredients are one inch from the top. I got 5 patties in a jar.

I processed these for 90 minutes at 11 pounds of pressure on my dial gauge.

This recipe made 142 patties! I canned 28 quart jars

Photo of finished product as requested

Monday, January 21, 2013

Canning Beef in Broth

I must apologize that it has been several weeks since I've written a post... between Christmas, the flu (Ugghhh!!!), and some projects around the homestead, I've been a slacker here on the blog and I beg your pardon!

I recently found boneless beef roast on sale at an excellent price, and decided I'd buy some and can it up... in chunks for stews and soups later.

First thing I did was cut it up in chunks... maybe 1 to 1-1/2 inch pieces...

I filled hot, sterilized wide mouth quart jars (and a couple of pint and a half jars) loosely with the chunks of beef (raw packed), leaving a generous one inch headspace.

Next I ladled hot beef broth in each jar (I used storebought broth this time, you could use homemade, or even bouillon and water, or just water) leaving a one inch headspace. I ran a plastic chopstick (plastic knife or a tool made especially for removing air bubbles will work as well) between the inside of the jar and the meat to get rid of any air pockets, and added more broth as necessary to adjust headspace.

I heated my lids in a pot of water, simmering for 10 minutes or so... I used a damp cloth to wipe the jar rims, then tightened the hot lids on the jars to fingertip tightness.

I processed the jars of beef in my pressure canner at 10 pounds of pressure for 90 minutes (pints would be 75 minutes). After processing, I let the pressure in my canner drop to ZERO on its own with no help, don't rush it. Then removed the jars using my jar lifter and set them on a folded dish towel on the counter to cool, and to listen for the PING of each successfully sealed jar! Love the PING!

This method can also be used for canning venison, moose, elk, antelope, etc.

One of my favorite ways to use beef in broth is to open the jar, pour it into a saucepan, thicken the broth with a little corn starch or flour to make a nice gravy, and serve over homemade egg noodles... a quick, delicious meal that makes you wanna slap yo' Granny!!!!

Sunday, November 18, 2012

Canning Ground Beef in Broth

Having jars of canned ground beef can be very handy on a busy day... or if you forgot to thaw out anything for dinner...

Open a jar, add to spaghetti sauce, season for tacos, add some beans and spices for a quick pot of chili, make a brown gravy, add spices and top with mashed potatoes for Shepherd's pie... the possibilities are endless...

Here's how I canned ground beef in broth...

I canned my ground beef in pint jars... rule of thumb one pint=one pound (more or less)... so pints are a good size for when your recipe starts out with "brown one pound of ground beef..."

I buy ground beef whenever I find it on sale... or it would be great if you raise (or buy) your own beef and don't have the freezer space to store it.

I started out by browning my ground beef...

I then drained the meat...

...and filled the hot, sterilized pint jars loosely, leaving a generous one inch headspace.

Next, I filled the jars with hot beef broth (make your own, buy it from the store, or use beef broth granules and mix with boiling water)... I left a one inch headspace... got rid of any air bubbles by inserting a plastic knife between the inside of the jar and the meat, adjusting headspace as necessary by adding more broth if needed.

After wiping the jar rims with a cloth dampened with a little vinegar to cut any greasiness, I tightened my hot, sterilized lids on to fingertip tightness.

I processed the pint jars in my pressure canner at 10-11 pounds pressure for 75 minutes (quarts would be processed for 90 minutes).

After processing, I let the pressure drop in my canner slowly, on its own... then waited an additional 10 minutes or so (the slow "cool down" helps prevent liquid loss and jar breakage) then removed the jars using my jar lifter...

And set them on a folded dish towel on the counter to cool (away from any drafts) and to listen for the PING! of each successfully sealed jar.

Homemade convenience food... doesn't get any better!

Wednesday, May 4, 2011

Canning Corned Beef Brisket

I love corned beef... and cabbage... with sauerkraut... on a sandwich... love a Reuben! My DH is not a big corned beef brisket fan, so I rarely cook a whole big brisket just for me. So I thought if I bought a whole big brisket and divided it up into smaller serving sizes and canned it up, I could open a jar whenever the Irish in me insisted upon corned beef and cabbage.

Here's what I did...

I cut my brisket into chunks that would fit nicely into a wide mouth pint canning jar, leaving an inch or so headspace. I sterilized my jars in a pan of water on the stove and simmered my lids and rings, keeping them all hot until I was ready to use them.

I put the chunks of brisket into the jars. Then, taking that little packet of spices, I divided it evenly among the jars of meat.

Once my jars were filled with meat and spices, I poured boiling water to fill the jars then, using a butter knife or one of those plastic gadgets that come in canning kits, I removed any air bubbles by inserting the tool down the sides of the jar between the meat and the jar.

I wiped the jar rims with a damp cloth (dampening the cloth with a little vinegar will help remove grease better than water alone!)... then finger-tightened my lids onto the jars.

I loaded the jars into my pressure canner and, following the instructions that came with my canner, I pressured canned the pint jars of meat at 10 pounds of pressure for 70 minutes.

After the canning process completed, I removed the canner from the heat and let the pressure drop to ZERO without hurrying the process... just let it sit. Then I carefully removed the canner lid (it's still super hot, so care must be taken!) and using my jar lifter, I removed the jars from the canner, setting them on a folded dish towel on the counter to cool... and seal... I love the PING sound of a successfully sealed jar! Corned beef and cabbage... here we come!

“A cabin with plenty of food is better than a hungry castle” ~ Irish Proverb

Tuesday, May 3, 2011

Canning Bratwurst

Brats were on sale this week at the grocery store... I bought a few packages. I vacuum sealed some of them and put them in the freezer. But my freezer is not so big... and it's filled to overflowing with important things, like ice cream! So I decided to can a few of these Mega-Brats... here's how I did it...

First I browned the sausages a little in the oven... cooked them at 400 degrees for maybe 10-15 minutes, just to brown them and keep them from sticking together when I canned them, the canning process would cook them through, I just wanted a good brown on them.

I heated my wide mouth quart jars by washing them in the dishwasher and leaving them hot until I was ready to use them (my dishwasher gets HOT!) And I simmered my lids and rings in hot water until time to seal the jars.

Using tongs, I began loading up the jars with the brats... these brats were extra-long so had to squish and maneuver them a little to fit them in the jars, but I did it! I got five brats in each jar.

I wiped the jar rims with a damp cloth... with meats and the greasiness they possess, it's a good idea to dampen the cloth with a little vinegar, it helps cut the grease better than water alone.

I removed the lids from the simmering water using my magnetic wand gadget and sealed the jars with a fingertip tightness (not too tight, not too loose!)

Using my pressure canner's recommended directions for pressure canning meats (each canner is different, read and follow ALL safety and canning instructions carefully)... I pressure canned my brats at 10 pounds of pressure for 90 minutes.

After the processing, I removed the canner from the heat and let the pressure drop to ZERO without any outside influences... just let it sit and do its thing.

Then I opened the canner CAREFULLY... it's still hot, Hot, HOT!!! and removed the jars one at a time using my jar lifter... setting them on a folded towel on the counter to cool.

And to wait for the PING! of a successfully sealed jar!

Tuesday, April 12, 2011

Pot Roast in a Jar... Canning Roast Beef

I found a nice pot roast on sale at the grocery store recently... it was a big one, bigger than DH and I could eat for one meal. I usually would cook it anyway and we would eat leftovers for a few days. This time I decided to can it.

Now, I have several jars with portions just the right size for two and now when we want pot roast we can pop open a jar and heat and eat.

Here's what I did...

I sterilized my canning jars by boiling them upside down in a pan set on two stove eyes. I placed a dish towel in the bottom to keep the jars from tipping over, added two or three inches of water, and boiled them for 15 or 20 minutes.

And I sterilized my lids and rings by bringing just to a boil and simmering them for 10 or 15 minutes, keeping them hot until time to put them on the jars (don't boil the lids, just simmer).

Then I cut my hunk of beef into "jar-sized" pieces... pieces that would fit easily into the wide mouth pint jars.

I ended up with four nice sized pieces. Next I chopped an onion and divided it into the four jars.

Then I put in the pieces of meat, making sure to leave a half inch of headspace.

I added a teaspoon of salt in each jar.

Then filled each jar with boiling water.

I removed any air bubbles by inserting a butter knife or one of those handy-dandy air bubble removing tool sold in canning kits.

I wiped the rims of the jars with a damp cloth (Tip: dampening the cloth with a little vinegar will help remove grease) and tightened the lids onto the jars.

I processed the jars in my pressure canner following the instructions provided with the canner.

For pints, process at 10 pounds of pressure for 70 minutes.

For quarts, process at 10 pounds of pressure for 90 minutes.

Turn the heat off from underneath the canner when the time is up and let it cool, allowing the pressure to go down. (DON'T try to hurry the cooling process, let it cool on its own! Don't want any exploding jars!)

When the pressure went down to ZERO, I removed the lid from my canner and lifted the jars out using a jar lifter (which I love!), setting them to cool on a folded dish towel on the counter... setting them at least an inch apart so air can circulate around them.

When I heard the "PING" of the jar lids sealing, I knew I had successfully canned pot roast! It's a beautiful sound!

Leave the jars undisturbed for 12-24 hours, then check that they are still sealed, label with the date, and store in a cool, dark place.

Pot Roast in a Jar... Yum!

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