Now that it’s gotten a bit cooler, I’m in the mood to start doing more canning. I love having canned meals that are ready to heat and eat. This morning I made a quick inventory of the meals I have canned to see what needs to be done to bring the inventory back up to where I like to keep it.
Vince really did need to pick up a few things at Walmart and offered to go eat Mexican for lunch if I’d go with him. Eating lunch out means we don’t eat dinner so that means no cooking at all for me today so I agreed and suggested I also needed to go to Aldi
I knew Aldi had roast beef on sale and today was to be the last day but they said they extended the sale. I love having canned beef/veggie soup so I picked up a few roasts and a cauliflower, which I think is all I need to make the soup.
I saw a recipe for roast pork tenderloin cooked with apple butter and apple cider. I have a recipe somewhere that has tenderloin and apples cooked in the pressure cooker and I always served it over rice. I thought canning that would be nice but I bought pork loins . . after 90 minutes in the pressure cooker, they’ll be tender.
So, here’s what I’m going to can over the next week or so.
- Beef/vegetable soup
- Pork loin with apple butter and apple cider
- Great northern beans with sausage
- Pork carnitas
I’ll be busy and I’ll be tired at the end of the days but it will give me a whole lot of meals ready to heat and eat.