AmazinglyBlessed

Butchering day!

font-family: Georgia, verdana, arial, serif; 08:35 AM, Monday, January 1, 2007 .. Posted in Stocking the Pantry .. 5 comments .. Link

This morning my husband decided that today would be a perfect day to butcher a goat. It's cloudy, cool at 44 and since it rained alot the day before he can't use the sawmill. Our oldest daughter washed 26 quart jars and lids, which will do to begin. I have in mind 21 quarts of meat and oodles of meat and bean soups.

My recipe for the soup:

Place in clean jars:
- 3/4 cup of dry beans
- about 1/4 cup of cubed meat
- about 1/4 cup of chopped onions, carrots, celery
-salt and pepper to taste, thyme is also good

Fill to 1 inch of the top with boiled water, cap and pressure can at 10 pounds for 1 hour.

Some women in the community can meat at 15 pounds for 30 min. but I don't feel comfortable cutting corners that much. Still, they've been doing it for years so it may be enough.

Christina

Untitled Comment

12:27 PM, Monday, January 1, 2007 .. Posted by BuzyMumof3sons
Hi Christina,
Enjoy canning today!

Untitled Comment

04:06 PM, Monday, January 1, 2007 .. Posted by southernbelle
Mmm, that sounds like it would make some delicious soup. Let us know how many jars you wind up with.

Oh goody, I can try this recipe!

05:55 PM, Monday, January 1, 2007 .. Posted by jackiebridgen
Canning is not a tradition in the UK, and I don't have any access to any 'traditional' recipes, just my Ball Blue Book I imported with my canner and jars from the US (What a long story that is!) so I long for 'hand me down' recipes, and since we have a quantity of home dried beans and a mutton sheep just back from slaughter .... <g>
Jackie

Untitled Comment

08:58 AM, Tuesday, January 2, 2007 .. Posted by HandsNHearts
I have never eaten goat -- well, not to my knowledge, anyway.
I have been needing to get more jars though and start canning some of this venison! It is bulging out of the freezer right now. A great blessing, indeed, but I worry one of the packages will shift a bit, and the door will slowly pop open (even though it is locked to help prevent that!) and I'll have a freezer full of thawed meat by the ton!
I'm with you on the canning...I may cut a corner or two with something like veggies, but not the meat. It ends up being close to 2 1/2-3 hours per canner full of jars, between coming up to temp, processing, then dropping temp...but I know we're "safe" when we eat it later!
I wish we were close enough to help your day along! Instead I'll pray for a quiet, uneventful canning day.
Deanna

How do you can meat?

03:30 PM, Sunday, February 18, 2007 .. Posted by LittleHouse
I have read many blogs lately about other's canning meat. Do you can the meat by itself or in soups and stews? I hope you have time to reply because I am really interested in this. Thank you for a great blog!!

Ma
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Hi Ma,

I can both. Meat by itself is so easy. Pack the clean jars with ground, cubed or chunks of meat; season to taste ( I add 1 tsp of salt and garlic powder, a pinch of black pepper and a good amount of oregano. Don't add any water! or else as the meat cooks the juice will mix with the water and there will be too much liquid. The result will be greasy jars and a lot of the broth will be wasted at the bottom of the canner.

Can quart jars at 15 pounds for one hour. The day after canning meat, the broth will turned to a jelly and it will be filled to about 3/4.

It's wonderful to can meat. Ready to eat stews are great too.

Did I answer all your questions?

Christina

Edited by blessedmama on Sunday, February 18, 2007 at 06:09 PM