"Meals and Deserts", you've made

John Brunner said:
I had a sous vide machine, which is an immersion heater similar to an aquarium heater. You put your food in a vacuum seal bag, put it in a pot of water, then set the sous vide machine to the appropriate temp. When it's done (in the case of meats) you sear it to impart flavor. A few weeks ago I did a brisket for the first time...36 hours @ 151°, then imparted a crust in a convection oven. It turned out so good that I did a bottom round roast...36 hours @ 131°, which got seared in a cast iron pan. No pics.
Click to expand...

Hi John, good seeing you back, hope alls well with you.
 
Kate Ellery said:
You could always half or 1/4 recipes ,we made \bottled tomato juice last summer , i don’t know any Aussie canner who bottle meats
or beans ..it sounds like it’s a rather common tradition in the US .

Way way back …people used to bottle rabbit …but it was not advised to bottle it after the rabbits got Myxomatosis
That's in a Fowlers vacola book that’s about 50 years old

We had couple who lived next door to us some time back ( he was …sorta still is , a local doctor inn a sense ….cause he owns the practice…but lives in Adelaide 2 hours drive away) they were from Pakistan and they eat lots of beans and lentils

I’m led to believe meats are the main foods , canners are cautious about, why not try canning the tomato base to add to freshly cooked mince for pasta dishes ?
Click to expand...

Kate, beans are a good source of protein and minerals, so many people here use them and can lots of beans, including green beans and other veggies.
Some don't care that much for meat, mostly women like my friend and I who could live without any meat, I do like fish ok.Jake likes meat a lot.
 
John Brunner said:
Yeh, canning meat is done in some parts. I can't imagine it being done on any scale. If you lived on a farm and butchered your own meat, you'd need a LOT of jars just for one side of beef, so I'm not sure in exactly what situation it would make sense.

I've read a little about it. You put the meat in the jar raw, and the canning process cooks it. It's high pressure for a long time. That's part of the problem canning something like beef stew. By the time the beef is safely canned, the veggies would be decimated.
Click to expand...


We've canned some beef roast, and chicken, when the beef was a little cheaper that is, and it was delicious, for barbeque sand witches or in soup, chillies, or just by itself, easy to prep after canned, just warm. 😛 I don't think your veggies would decimate, John, their tougher than that. You can the meat, for 90 minutes here, with 10 lbs of pressure, and it's not enough time to hurt veggies, I think, myself. :unsure:
 
Seriously I shouldn't make these cookies, Because I can't leave them alone, once they are made. I weigh 170 lbs, but will go up if we keep these cookies around; it's like the old commercial of Lay's potato chips, bet you can't eat just one. I have to slap my hand and say, "leave it", like I do to our Golden retriever Maisie. It's that bad.


12- 13-2027 Made today again, will add a recipe if any of you want to gain. They call them The "World's Greatest Cookie"; and believe me, they're named right.

DSCN2586.JPGDSCN2587.JPG
DSCN2588.JPGDSCN2589.JPG
 
Jakes not taking a baby aspirin now that he feels better so I ask him to slow down on the sweets, don't think that's going to happen with these cookies.
I also read aspirin needs to be given with caution like any other meds.
 
John Brunner said:
I was put on baby aspirin and after roughly 2 years it started giving me gastric issues, so I was taken off of it.
Click to expand...
We figured a few days wouldn't hurt after that chest pain scare, and he won't go to er. But too much aspirin is not good either, which since the dr.Frankenstiens put 2 stents in me I do not need I take it daily. Although I think I may go to every other day soon.
 
Beth Gallagher said:
You need to email me some of those cookies, Jake. :D. 🍪
Click to expand...


Yeah Beth; that's kind of what I did here; emailed it to you. "lol", just kidding, "kinda". But as Marie was saying we did mail out lots of fruit cakes and cookies at one time to Mama, kids, grand kids, and my brothers for a while, back in younger days. They all loved them too. Which reminds me when these have been eaten, we need to check on some fruit cake mixes again if not all sold out since holidays are over; I bet it's all gone by now."I forgot", everything is so expensive anymore.
 
John Brunner said:
Yeh, canning meat is done in some parts. I can't imagine it being done on any scale. If you lived on a farm and butchered your own meat, you'd need a LOT of jars just for one side of beef, so I'm not sure in exactly what situation it would make sense.

I've read a little about it. You put the meat in the jar raw, and the canning process cooks it. It's high pressure for a long time. That's part of the problem canning something like beef stew. By the time the beef is safely canned, the veggies would be decimated.
Click to expand...

We used to can meat till it got too expensive. We spend about $300 on chuck roast and it was really good and handy when making meals or sandwiches.
For that much meat now it would be over $1000.
 
John Brunner said:
How many jars of meat did that make?
Click to expand...
We packed it really tight, so it made about 24qt.s. We don't buy roast now, only hamburger meat, a small chuck will cost about $40 now.
Now it's chicken from grocery and tuna we order online, we eat a lot of tuna patties.
Used to eat salmon patties but most of it is now raised in 'farms' and is full of antibiotics from the bacteria in the water. The wild caught is not always wild caught and it is about $1 a bite.
 
Last edited:
Marie Mallory said:
We packed it really tight, so it made about 24qt.s. We don't buy roast now, only hamburger meat, a small chuck will cost about $40 now.
Now it's chicken and tuna we order online, we eat a lot of tuna patties.
Used to eat salmon patties but most of it is now raised in 'farms' and is full of antibiotics from the bacteria in the water. The wild caught is not always wild caught and it is about $1 a bite.
Click to expand...
Do y'all can ground beef, Marie? I have read that it doesn't have much flavor after canning and is best used in casseroles, chili, or spaghetti sauce. I have not attempted canning meat yet.
 
Beth Gallagher said:
Do y'all can ground beef, Marie? I have read that it doesn't have much flavor after canning and is best used in casseroles, chili, or spaghetti sauce. I have not attempted canning meat yet.
Click to expand...
No we don't think it would be good canned.
Our neighbor told us to try turkey, she said it is the best canned meat you can eat.
Also after holidays it would've been cheap, we used to buy 3 or 4 sometimes $5 each and freeze for us and little in dog food.
 
Marie Mallory said:
We packed it really tight, so it made about 24qt.s. We don't buy roast now, only hamburger meat, a small chuck will cost about $40 now.
Now it's chicken from grocery and tuna we order online, we eat a lot of tuna patties.
Used to eat salmon patties but most of it is now raised in 'farms' and is full of antibiotics from the bacteria in the water. The wild caught is not always wild caught and it is about $1 a bite.
Click to expand...
I was in the grocery store and they had imitation crab legs in the seafood display: "Wild Caught." I took a pic of the sign but cannot find it.
 
You must log in or register to reply here.
Back
Top