When canning something I’ve never canned before, or I’ve canned differently from the way I’ve canned it before, I like to try it sooner rather than later. First, I’ll keep wondering about it til I open a jar and try it and second, if I were to be in the store and find pork butts on sale, I want to know that we love the canned product before I buy more and do it again.
This morning I grabbed a pint jar of potatoes and a pint jar of pulled pork. For those who asked about canning potatoes or mentioned that yours are cloudy, check out that jar of potatoes. Those were canned in March, 2022. I do know what you’re talking about with the gunky starch in the jar and the mushy potatoes. I will do another post about how I now can potatoes. While I am not a rebel canner and I generally follow the USDA recommendations religiously, I may have wandered a bit on the way I can potatoes but I’m very happy with the way I’m doing it.
I whipped the eggs with a fork and made scrambled eggs. I dumped the water from the potatoes, dumped the into a skillet (cast iron) with about 1 T. butter. I used a metal spatula to “cut” the potatoes into smaller chunks. I love these Rada spatulas. I love Rada knives but Chad doesn’t like them at all so . . we all have our little peculiarities! 🙂
After the potatoes were browned, I pulled out about 1/3 of the pork in the jar, leaving as much liquid as I could in the jar. I only heated the potatoes and meat until the meat was hot.
The eggs were spooned into the plate, with the potatoes and meat on top.
I added grated pepperjack cheese on top but wanted the meat, potatoes and eggs to show so I added the cheese after the photo was taken.
Vince liked it and it’s a nice addition to our breakfast meat lineup.
That looks so appealing, and I can eat everything on that plate. I don’t get to say that often these days. LOL
You’ll probably cover this when you discuss canning potatoes – wouldn’t the type of potato used make a difference in how starchy the liquid gets?
And if that liquid is starchy, I wonder about using it for making potato bread. Probably too salty though?
I’m sure it does but I think more so, it depends on the age and growing conditions of the potatoes and so much of that, we have no control over unless we’re growing them ourselves.