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Canning Franks and Beans and other ideas
January 4, 2013
9:09 am
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mamajoseph
Kenya
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I’m trying to think of things I could can that hubs would eat out of the jar without heating. Gross, but sometimes necessary.

Beans and franks come to mind so I was thinking of using the recipe for pork and beans on FBR, but subbing hot dogs. Do you think that would work or would they just disintegrate from the process?

Any other ideas? I suppose a beef-a-roni type dish is out b/c of the pasta? Is rice off limits, too?

I (sorta) have a farm in Africa.

January 4, 2013
11:04 am
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Ross
Bel Air Maryland
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You could use any manner of cased sausages including franks. I have canned cabbage rolls. You could also do pickled greenbeans and sausage in separate jars to be eaten as a meal. If you get the Ph low enough then a boiling water bath process is good for pickles. meat always must be pressure canned.

January 4, 2013
12:09 pm
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BuckeyeGirl
N.E. Ohio
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I think the beans and franks should work… why not make the recipe for yourselves for a lunch, and try canning just one or two jars at the most and see how they hold up?  Ross’s idea of any cased sausage that your hubs likes seems a better idea than franks, as you say the texture of hot dogs would get pretty nasty.

How about trying a beef-a-roni sort of thing with chunks of potatoes?  I dunno about that, just a thought cause you’re right, pasta would turn to sludge and I think rice is neither recommended nor would it have much of a texture.  Maybe beef with broth and potatoes and veggies, not quite a soup?  (My ex used to eat Campbell’s beef vegetable soup cold out of the can, THAT was disgusting!)  Still, home made and healthy isn’t as bad!  I wonder…. what about ourzo, put in the jar uncooked.  It’s a small dense pasta so maybe the texture and cooking time would be ok, I just don’t know about the safety factor.

Anyway, just some ideas, hopefully someone with more info will have other ideas about it too.  I’m going searching for safety info but I was thinking through my fingertips here ~

Located in N.E. Ohio

January 4, 2013
12:48 pm
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BuckeyeGirl
N.E. Ohio
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Yeah…. everything I’ve found says not to add pasta, rice etc. I’ve got to stand by that for safety’s sake.  Maybe just flatbread to send along on the side so he can dip it in or put the meat on and fold up?

Located in N.E. Ohio

January 4, 2013
1:33 pm
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Ross
Bel Air Maryland
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I have seasoned meat chunks to the same spice and salt schedule as for sausage and canned that with very pleasing results. easy enough to add carrot and potato chunks to the same jar.

January 4, 2013
8:56 pm
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wvhomecanner
North Central WV
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Sliced hotdogs would work for short term storage. They get mushy and yukky after a while whether pickled or otherwise. Very good for a few months though. Any very lean meat would be pretty good too. Maybe some shredded pork in a light/diluted BQ sauce. I defat my pork well and that could be eaten from a half pint jar and stuffed into a bun or two. I’m thinking that without heating, the ‘lean’ part is imperative for pleasant mouth-feel LOL. I have canned pasta and barley in brothy soups in small amounts and it works well and is not dense at all. SMALL amounts.

Ham is great too – with potatoes and a little chicken broth? A bit of carrot?

Trying to think of things that I could eat cold from the jar……

 

dede

If common sense were truly common, wouldn't there be more evidence of it?

January 4, 2013
10:34 pm
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Ross
Bel Air Maryland
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I have made liverwurst processed in 1/4pints the same time as for pints and also hamspreads the same way. Those work for us for appetizers.

January 5, 2013
12:19 am
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Miss Judy
West Central MO
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mamajoseph…I am thinking beans and Little Smokies would work better than franks or hotdogs…but you probably don’t have the Llittle Smokies in your neck of the woods.

I like cold Ham and navy beans so canning those might be an option….I used to eat cold navy bean sandwiches when I was a kid.

I’ve seen canned boiled pickled eggs…I can’t bring myself to bite into a hard boiled eggvomit but other people love them. ( not sure how you go about canning pickled eggs).

My father in law used to eat pickled pigs feet right from the jar.

Three bean salad might not be too bad…there would be some protien in whatever dried beans you used.

I canned some bbq brisket that was really tasty…what about bbq beans and brisket?

January 5, 2013
4:57 am
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mamajoseph
Kenya
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Great ideas; thanks so much. I feel I’ve got several things to try now. Recipe hunting now for the 2 things I don’t know how to make: 3 bean salad and meat spreads.

Y’all are very helpful.

I (sorta) have a farm in Africa.

January 5, 2013
10:21 am
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Ross
Bel Air Maryland
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Mamajoseph, The method I use for canned spreads follows this sequence. I cook the meat or use cooked meat. I dice it and then mill it in a food processor added a little stock or broth for softening the texture then I season it. Before I put it up I taste test it on bread or crackers. when I am satisfied I pack it into 1/4 pints with a one inch head space. At my elevation I process it for 75 minutes @ 10 PSI. Above 1000 feet or 300 meters use 15 PSI. That quantity is enough for two people for an appetizer and would make a reasonable amount for one sandwich. Don’t skimp on the amount of fat that you include. 20% to 25% is about right.

January 5, 2013
12:08 pm
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mamajhk
South Central Kansas
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I have been looking for some of these ideas to do for our road trip box.  

January 5, 2013
12:18 pm
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Ross
Bel Air Maryland
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We keep the spreads on our boat and in our pantry. They keep very well.

January 5, 2013
12:38 pm
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mamajoseph
Kenya
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Meat here is very lean, so would not have that % of fat with it. I have seen references to using clarified butter with canned meat, so I’m thinking I’ll try that. Ghee is readily available. I thought it was odd b/c I was under the impression that you shouldn’t can fats. I’m supposing you just have to be careful of the ratio, so thanks for passing on your tried and true methods.

I (sorta) have a farm in Africa.

January 5, 2013
12:41 pm
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Miss Judy
West Central MO
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mamajoseph said
Great ideas; thanks so much. I feel I’ve got several things to try now. Recipe hunting now for the 2 things I don’t know how to make: 3 bean salad and meat spreads.

Y’all are very helpful.

 

Ball Blue book  (100th anniversary edition)has a recipe for Pickled 3 bean salad…it uses lima beans…I use kidney beans or small red beans. I use canned beans… the recipe calls for fresh. This is a boiling water bath canning recipe. I would say as long as there was enough vinegar in the mix you could can about any  bean salad.

March 12, 2013
9:21 am
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mamajoseph
Kenya
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1 more question: Can I re-can (with sausauges) commercial pork and beans? I have some leftover from “before” I learned how to do my own.

 

I (sorta) have a farm in Africa.

March 12, 2013
7:22 pm
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Miss Judy
West Central MO
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mamajoseph… I would say they (canned pork and beans) would turn into mush…since they have meat they would have to be pressure canned for over an hour.

 

March 16, 2013
8:30 am
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mamajoseph
Kenya
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Well, I found some little sausages (like Smokies) and canned them with some navy beans flavored with a little ketchup and honey. Several of the sausages burst, but the beans taste good. Back to the drawing board. Might just use chunks of pork loin next time. I always have that. Would love to have ham, but it is WAY expensive here so I never buy it.

I (sorta) have a farm in Africa.

March 18, 2013
8:42 pm
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wvhomecanner
North Central WV
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not surprised about the smokies bursting – most things like that will burst, sometimes due to the skin/casing and sometimes due to some filler inside in the meat. I have found that things like weiners etc. also seem ok at first but in a short period of time turn very mushy and mealy. I do think you would be better off trying chunks of meat in it’s simplest form. Maybe bacon ends and pieces or some other smoked meat? Don’t know what you can get where you are.

 

dede

If common sense were truly common, wouldn't there be more evidence of it?

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