Remember the other day when I mentioned how much I miss burgoo after growing to love it in Kentucky and not being able to get it? I just came across this recipe. It looks like it makes about 80 quarts! I asked Vince if he wants to spend a whole weekend making burgoo and he said sure! I have an idea “we” would start it and very shortly “I” would be finishing. Considering that it takes about 20 minutes to get the canner up to pressure, 90 minutes to process and at least half an hour for it to cool down, we’re talking 2-1/2 hours per batch in the canner and it would take about 6 batches to get it all done . . that better be some outstanding burgoo.
On the other hand, if we had two batches, one 14 quarts and one 7 quarts, going in the house, and two batches of 7 quarts going outside, we could knock it out in 2-1/2 batches. That would be a lot of burgoo . . no matter how you figure it.
It would be hard to cut the recipe down since it uses just one chicken, and 1 lamb shank, though I see 2 chickens in the picture, I’m sure it could be cut in half. Also, since thickeners shouldn’t be used in canning, each jar would need to be thickened a little before serving, or maybe the beans would provide enough thickness. I may try it.
Diana from SC says
What a recipe…..looks so good.
Donna Williams says
Go for it!
Joan from Alabama says
We were introduced to Brunswick Stew by some friends who got acquainted with it in the Atlanta, Ga area. We moved here from Ohio 35 years ago. Ran across an article in a newspaper many years ago and it sounds like a cousin of your Burgoo………………..whatever meat you want, lima beans, corn, onions, potatoes a tomato base. My friend put her leftover meats and veggies in the freezer and made it when she had enough or they were hungry for it. Seems this was a family and neighbor deal on pig butchering day with everyone bringing what they had on hand………… much wild game was added. Check it out on the computer search. Loving your process of “going off grid”. Will be interested to find out how you decide going with this. I do think you could cut it in half. Think the picture in the article referred to was for a double recipe or to their liking.
Sherrill says
Here’s a recipe that only makes 12 servings but MAN does it have a ton of ingredients. WOW!!
http://allrecipes.com/Recipe/Traditional-Kentucky-Burgoo/Detail.aspx?event8=1&prop24=SR_Title&e11=burgoo&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i2
JudyL says
I can’t imagine having BBQ sauce in it! 🙁
CJ says
I’ve never heard of burgoo, that sounds wonderful! Wouldn’t the okra thicken it? I often use my FlicFloc to flake whole barley to use as a thickening agent, it works wonderfully. Just an idea.
JudyL says
The okra, as well as the beans, will thicken it some but the burgoo I like has a bit of “roux” in it to give it a brown gravy base . . sort of. This recipe would be missing that but I could always add a little browned flour to each jar after opening.
Judy says
Every time we go to Owensboro we stop in the barbecue place and get a gallon of Burgoo. I will be making this now. Thanks for this great web site. I have printed off a lot of canning recipes.
CindyM says
This looks wonderful! I have never canned anything with meat in it… not that I’m afraid to do it or anything, but I just never have. My mom never did, so it didn’t get transferred to me! It is a wonderful idea, to have it on hand, especially since I could live on soups and stews. Another quick question — so you guys are eating beans/legumes on your eating plan?
JudyL says
No beans/legumes but we will stray for something special. Since January 1, I’ve made a recipe that included black beans once and that’s the only time we’ve done it.
I’ve said all along though . . if there’s something I really want, I’m going to do it . . once! If we eat beans once a month, I’m not going to worry about it.
diane - FL says
That sounds good, except the mutton part. I’m not a fan. But it looks delicious. Basically it sounds a lot like stone soup we used to make for family reunions. Everyone brought something and added to the pot. You ended up with something different each time and it was always delicious, except the one year the cabbage was a bumper crop and it was just a bit too much for my liking.
JudyL says
I did not like mutton at first either and that’s why I didn’t like burgoo but once I learned to like mutton, I was hooked.
Sharon Lozano says
We live in a suburb of Cincinnati, OH. My older sister was a waitress and came home asking Daddy “why would somebody order Bird Doo” He almost fell out of his chair. Thanks for bringing back a very funny moment, since they have both passed away. Sharon
SObUZY says
HAVEN’T LOOKED AT THE RECIPE YET BUT CAN’T WAIT….SOUNDS A BIT LIKE EVERYONE IS DESCRIBING HOBO STEW! I LOVE TO CAN…WISH WE LIVED CLOSE I’D BE THE FIRST TO HELP…LOVE TO CAN….BUT I UNDERSTAND THE WE STARTING AND THE I FINISHING…AM GOING TO CHECK BOTH RECIPES OUT….I LOVE BARLEY AND I LOVE OKRA….GREAT SUGGESTIONS! WHY DO WE NOT EAT BEANS? I LOVE BLACK BEANS! REPHRASE THAT I LOVE ANY BEAN!
JudyL says
We’re on the Paleo diet and beans/legumes are supposed to be avoided.
SObUZY says
ok….MAKES SENSE…I JUST COPIED THAT RECIPE …I SHALL HAVE TO ENLIST A COUPLE OF MY COUSINS AND TRY THIS OUT THIS SUMMER. I DO NOT HAVE ENOUGH ROOM TO STORE IT!! HOPE YOU KEEP US POSTED IF YOU MAKE IT.