GROUND BEEF CONVENIENCE FOODS TO CAN

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    kappydell
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    SPAGHETTI SAUCE WITH MEAT (Kerr)
    3 6-oz cans tomato paste
    6 cans water
    3 – 4 large onions, chopped
    2 pounds ground beef
    1 clove garlic
    2 TB olive oil
    2 122 tsp salt
    Add water to tomato paste, stif until smooth and set aside. Meanwhile, fry beef, onions and garlic in olive oil. When done to suit (I rinse under boiling water to de-fat)
    add to tomato mixture. Add salt. Cook slowly 1 hour until fairly thick. Add water if needed. Pour into clean jars, leaving 1 inch at the top. Wipe rims, put on lids. Pressure can at 10 lbs pressure, 60 minutes for both pints and quarts.

    MEATBALLS IN SAUCE (Kerr)
    3 lbs ground round steak
    3/4 c ground salt pork
    1 1/2 cups oatmeal
    3 eggs, beaten
    2 tsp salt
    3 TB minced onions
    1 c cold water
    2 quarts tomato juice
    1/4 tsp pepper
    1 TB butter
    1/2 tsp salt
    Mix everything except tomato juice, pepper, butter and 1/2 tsp of the salt. Mix them well, so everything evenly distrubuted. Make into egg size meatballs.
    Combine tomato juice, salt, pepper, and butter in a deep pot. (Omit salt if tomato juice is salted.) Heat, and add meatballs. Bring mixture to a good boil. Pack loosely in jars, leaving 1 inch at top. Pour sauce in to fill jars only 2/3rd full. Wipe rimsm, cap and process 75 min for pints, 90 min for quarts at 10 lb pressure.

    SLOPPY JOES (J. Clay)
    20 lbs ground beef or venison
    2 cups chopped onion
    2 c chopped celery
    4 cups ketchup of choice (I use Heintz)
    3 pints tomato sauce
    1 cup brown sugar
    3/4 c vinegar
    1/4 c worcestershire sauce
    Lightly brown beef in a little oil if you need the oil. Combine with remaining ingredients in a large pot, bring to a boil and simmer until it is as thick as you like it.
    Ladle hot into hot (sterilized) jars, leaving 1 inc hhead space. Remove bubbles, wipe jar rims, and put on hot lids. Process at 10 lb pressure, pints 75 minutes, quarts 90 minutes. This is hot packed due to the fact it is a thick mixture, and you want to be CERTAIN it heats all the way through.

    TACO FILLING (J. Clay)
    5 lb ground beef or venison
    2 c finely chopped onions
    2 cloves garlic, minced
    2 cups medium spicy tomato sauce
    1 1/2 cups water
    2 TB chili powder
    1 tsp salt
    Lightly brown meat, onions and garlic until onions are tender. Drain, rinse well under boiling water to de-fat. Return to wiped out pan, add remaining ingredients, simmer 15 minutes. Pack hot in hot jars, and process same as sloppy joes.

    2-WAY MEATBALLS IN SAUCE (J. Clay)
    5 lbs ground meat
    3 c cracker crumbs
    5 eggs
    3 c chopped onions
    1 chopped green pepper (optional)
    1 1/2 tsp salt
    1/2 tsdp pepper
    VARIATION 1 SAUCE: 3 pints tomato sauce
    VARIATION 2 SAUCE: 1 ‘family size’ can cream of mushroom soup, 1 can water
    Mix ground meat, cracker crumbs, eggs, onions, and green pepper if used, salt and pepper. Form into golf ball size balls. Gently fry to brown in a little oil, turning to brown evenly.
    Sauce 1: Separately heat tomato sauce to boiling.
    Sauce 2: Remove meatballs from their frying pan. Pour in soup and water, stir with the drippings, and heat sauce to a boil.
    Pack balls gently in hot wide mouth jars to 1 inch of top. Ladle in hot sauce to cover up to 1 inch of top also. Wipe rims, put on lids. Process at 10 lbs pressure, pints 75 min, quarts 90 min.

    SPANISH NOODLE CASSEROLE (kerr)
    1 lb ground beef
    1 c chopped onions
    3 cup dry/raw noodles
    2 cups canned peas, with juice
    2 qts canned tomatoes
    1 1/2 tsp chili powder
    3 tsp salt
    1/2 tsp pepper
    2 1/2 tsp sugar
    Brown beef and onions until beef is brown and onions soft. Cook noodles 5 minutes only. Drain. Mix all ingredients and heat through. Ladle hot into hot jars to 1 inch ot top. Wipe rims, put on lids. Process at 10 lb pressure, pintrs 75 min, quarts 90 min.

    SPANISH RICE OR TEXAS HASH (Kerr)
    4 cups rice
    1 c chopped green sweet peppers
    2 c chopped onions
    3 tsp salt
    6 TB chili powder
    8 cups canned tomatoes with juice
    2 cloves minced garlic
    8 cups boiling water
    Combine rice and boiling water, and heat. As soon as water returns to boil, boil 5 min. only. Add remaining ingredients, mixing well. Bring combination to a boil to heat through, then pack in hot jars to 2 inches of top. Fill with extra hot water bring liquids up to 1/2 inch of top. Wipe rims, put on lids, and process 10 lbs pressure, for 60 min for both pints and quarts.

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