I think I mentioned that I had planned to can hamburger that was already defrosted and by the time I had that started, I realized I had a pork butt with a use by date of 2/1 so I ended up canning that one too.
That’s 5 pints of hamburger patties for hamburger steak and gravy, 8 pints of meatballs, 6 quarts of pork enchilada meat.
We were going to have the pork enchilada meat for dinner so I could see if we liked it before canning more so I went ahead and opened a jar and tasted some of the meat. Yes, it was delicious! So I did the 6 more quarts and will can more of that IF I can find pork butts on sale.
I think our breakfast room light is blowing out all the pictures but with the light off, it’s too dark for a decent picture.
I opened three jars for dinner: black beans, potatoes and pork enchilada meat.
I drained the potatoes, pan fried them, added chopped onions, bell pepper and jalapeno peppers. Then I added the pork and topped it all with cheese.
For the black beans I added some of the enchilada liquid and cooked it down til that was gone. We added a salad. It was a very quick to fix meal. I loved it and Vince seemed to like it too.
Many years ago I canned potatoes and wasn’t impressed but I think the potatoes I canned this year are some of the best things I’ve canned. We use them so much and they are so delicious!
Barbara Yarnell says
I canned potatoes this year and they turned out a mushy mess, only good for mashed pots. Will have to look back and find your posts about canning them.
judy.blog@gmail.com says
I just peel them and then cut them up, and put them in a big pot of ice water. I leave them for about an hour, then change out the water. I change the water out about three times, depending on how much starch ends up in the bottom of the pot. Once they seem to stop leaking starch, I pack them into jars (without blanching), add salt and cold water and process quarts at 10 – 11 psi (I can’t really get below 11 on any burner on my stove) for 40 minutes.
In previous years when I’ve canned them, I had the mushy mess with lots of starch in the jars. This year, I don’t know if it’s the cold packing them or if it’s the Azure Standard potatoes but these are so good. I’ll drain them, lay them out on towels to dry, toss them with olive or grapeseed oil, season and put in the air fryer and they make the most delicious fries.
Good luck.
Susan says
You’re very good at the planning and canning, and it does make a quick meal!