As we build up our supply of canned ready to heat and eat foods in the storage pantry, I’ve been canning almost non-stop . . or so it seems.
If canners could talk, this one would probably be asking why it’s been stuck in the closet for months and is now getting used every day. This is the big old 30 quart canner . . which means it holds 30 quarts of water, not 30 quart jars! It’s heavy when it’s empty but once a bit of water is added to it, it’s really heavy.
Yesterday I canned 15 pints of beef tips with mushrooms. When canning or stashing food for storage, I always try to save only the foods we love and this is something I love! The gravy from these jars is amazing! This is pretty versatile too because there’s a lot that can be done with the contents.
- Sour cream could be added and it could be served over noodles.
- The gravy can be thickened and it can be served over mashed potatoes or rice.
- Carrots, potatoes and other veggies can be added for a beef stew.
On the other hand, there are foods I can that I don’t like but Vince loves. Cincinnati Chili is one of those things. I don’t like it any way you fix it but I make it for him. I call it “Good Wife Chili” and he knows exactly what I’m talking about when I mention it by that name. But, there are now 16 pints of Cincinnati Chili in the pantry!
There’s a pork loin to be used today. Not sure what I’m going to make with that but it will be something . . yummy I hope! 🙂