Canning and Preserving for Beginners A Complete Guide to Water Bath and Pressure Canning. Including 101 Easy and Traditional Recipes for a Healthy and Sustainable Lifestyle nodrm by Unknown

Author:Unknown
Language: eng
Format: epub

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66. Beef Tips and

Directions

Gravy

1. In a deep skillet on medium-high

heat, heat 1 tablespoon olive oil.

Working in small batches, add the

🍽 Preparation Time: 35 minutes

beef and lightly brown each side,

🕑 Cooking Time: 10 minutes

about 3 minutes. Season each batch

👥 Servings: 12 pints

with a dash of sea salt and black

pepper while in the skillet. Add 1

additional tablespoon of oil while

browning each batch. Work quickly.

Ingredients

Do not fully cook the meat. Set

batches aside, leaving the delicious

drippings in the skillet.

• 4 tablespoons extra-virgin olive

oil, divided

2. Keeping the skillet on medium-high

heat, slowly add 4 cups hot water to

• 12 pounds beef stew meat

the skillet. Whisk in the ClearJel and

• 2 teaspoons coarse sea salt

slowly add the remaining hot water,

(optional)

continuing to whisk. Bring to a boil

• 1 teaspoon ground black

for 2 minutes, then remove from the

pepper

heat. Set the gravy aside.

• 8 cups hot water, divided

3. Add 2 whole garlic cloves to each

• ½ cup Clear gel

warm quart and 1 to each warm

pint. Using a slotted spoon, raw

• 12 garlic cloves

pack the meat into jars, leaving a

generous 1 inch of headspace. Ladle

the hot gravy mixture over the meat,

maintaining the headspace. Remove

any air bubbles and add additional

sauce if necessary to maintain the

headspace.

4. Wipe the rim of each jar with a warm

washcloth dipped in distilled white

vinegar. Place a lid and ring on each

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jar and hand tighten.

5. Place jars in the pressure canner, lock

the pressure canner lid, and bring to

a boil on high heat. Let the canner

vent for 10 minutes. Close the vent

and continue heating to achieve 11

PSI for a dial gauge and 10 PSI for

a weighted gauge. Process quart jars

for 1 hour 30 minutes and pint jars

for 1 hour 15 minutes.

Nutrition

• Calories: 298;

• Total Fat: 13.2 g;

• Total Carbohydrates: 2 g;

• Proteins: 8.8 g

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67. Poultry – Chicken,

Directions

Turkey, Duck,

1. Pick lean cuts of good quality

Game Bird Goose

meat. Too much fat might cause

the meat to build up a strong flavor

and could lead to seal failure. Cut

🍽 Preparation Time: 90 minutes

meat (cubed or sliced) equally into

🕑 Cooking Time: 75 minutes

small pieces ideal for cooking. Trim

out fat, gristle, and bruised spots.

👥 Servings: 4 pints

Don’t place meat inside water.

Nevertheless, soak strong-flavored

game meats in salt water for one

hour – one tablespoon (15ml) per

Ingredients

every four cups of water.

2. Take out the meat from saucepot.

• NA

Add 1 cup of hot water for every 2

tablespoons of fat in the pot. Cook

for two to three minutes. Don’t

add thickening ingredients such as

cornstarch or flour prior to canning.

Thicken liquids only when ready

for serving.

3. For home canning, 1 to 2-year-old

chicken is the best. Wash chicken

well, take out intestines and re-wash.

Cut into small sizes. Rinse and drain

but don’t salt. Chill six to twelve

hours before canning.

4. For hot pack, steam, boil or bake

game bird or poultry until about ⅔

done. Separate meats into pieces at

joints. Remove bones or leave bones

as you desire. Add seasoning. For

raw pack, separate meats into pieces

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at joints. Remove bones or leave bones as you desire. Add seasoning.

5. Ladle prepared game meat or poultry

into each canning jar and add boiling

broth. Remember to leave one-inch

headspace. Use spatula to remove air

bubbles, then use a clean cloth to

wipe jar rims, after that, adjust lids,

and screw band.

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