The past few days I've been trying to clean out our freezer. A few years ago we decided to eat a lot less meat. Unfortunately it was right after we had bought an entire cow, AND won a hog. I sold off some of the meat last year and the rest we've been slowly working on eating.
Two days ago I raided the freezer and found several short ribs, a few top round roasts and several cuts of pork left. I started pressure cooking the short ribs last night at 4:00pm and by 5:30 we were eating melt in your mouth ribs that tasted like they'd been cooked for hours. Here is the to-die-for recipe link, if you're interested. We used the sauce as gravy for mashed potatoes. Instead of the chicken broth, I substituted the beef broth I made in the pressure cooker yesterday. How did I live without my pressure cooker?
Yesterday, I thawed out some of the roasts and little parts were freezer burned. I decided I wanted to pressure can these to see how the meat would turn out. I trimmed off the freezer burned parts and then went to work cutting up the meat into chunks. Canning meat is SO EASY! After it's chopped up, you stuff it into jars, wipe the rims, place the lids and rings on and then into the pressure cooker. Yeah, it's that simple. Here is a link to a site I've used a few times to help me with the how-to's of pressure canning. The recipe is for venison, but beef is exactly the same.
Unknown to me, my pressure cooker (8qt) is not supposed to be used to pressure canning. Only the Fagor 10 Qt Cooker/Canner
one is.
I'm ignoring that rule. One no-no in a pressure cooker is to overfill it over the 2/3 mark. I figure that's why they say not to pressure can with this model.
So I only put in 6 pint jars into the canner, even though 7 would fit.
This is also my first chance to use the reusable canning lids that I bought. If you're interested in learning more about them, the link above will take you to the site. I was intrigued by these canning lids so I bought a few dozen of both regular and wide mouth lids.
As I write, I hear the steam slowly exhausting from the pressure cooker. I'm so excited to see how tender the meat is! Also, no water is added to the meat, it will produce it's own juices, and I've heard it tastes fantastic!
Two days ago I raided the freezer and found several short ribs, a few top round roasts and several cuts of pork left. I started pressure cooking the short ribs last night at 4:00pm and by 5:30 we were eating melt in your mouth ribs that tasted like they'd been cooked for hours. Here is the to-die-for recipe link, if you're interested. We used the sauce as gravy for mashed potatoes. Instead of the chicken broth, I substituted the beef broth I made in the pressure cooker yesterday. How did I live without my pressure cooker?
Yesterday, I thawed out some of the roasts and little parts were freezer burned. I decided I wanted to pressure can these to see how the meat would turn out. I trimmed off the freezer burned parts and then went to work cutting up the meat into chunks. Canning meat is SO EASY! After it's chopped up, you stuff it into jars, wipe the rims, place the lids and rings on and then into the pressure cooker. Yeah, it's that simple. Here is a link to a site I've used a few times to help me with the how-to's of pressure canning. The recipe is for venison, but beef is exactly the same.
Unknown to me, my pressure cooker (8qt) is not supposed to be used to pressure canning. Only the Fagor 10 Qt Cooker/Canner
one is.
I'm ignoring that rule. One no-no in a pressure cooker is to overfill it over the 2/3 mark. I figure that's why they say not to pressure can with this model.
So I only put in 6 pint jars into the canner, even though 7 would fit. This is also my first chance to use the reusable canning lids that I bought. If you're interested in learning more about them, the link above will take you to the site. I was intrigued by these canning lids so I bought a few dozen of both regular and wide mouth lids.
As I write, I hear the steam slowly exhausting from the pressure cooker. I'm so excited to see how tender the meat is! Also, no water is added to the meat, it will produce it's own juices, and I've heard it tastes fantastic!
Posts
0 comments:
Post a Comment