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Old 03-29-2020, 09:50 AM
wccountryboy wccountryboy is offline
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Join Date: Oct 2007
Posts: 11,256
Canning is another method- i wasn't sure whether to go down that rabbit hole here.. .

I can soups and stocks- haven't really explored much beyond that... one thin that I do for soups to be canned is make the broth at about a 2x strength. This allows 1pt of soup to be cut with 1pt of water, and the addition of a handful of pasta, or a bit of roux for a stew- you can't home can flour and pasta "safely", and I shy away from home experiments which may result i botulism. I really should live a little, try a batch, and see what happens.... In all seriousness, home canning can kill you. Stick to proven and validated recipes (from Ball or a university testing program) , without deviation. This isn't the time to be "creative"...

Chicken works well. Beef seems to come apart during reheating, instead of chunks, I wind up with shredded beef soup. The broths are made from bone stock, beef, chicken, lamb goat. I'll even use scrape bones from a meal- the ribs from a roast or Tbone, toss them in the freezer until I have enoough. I also prefer pints to the quarts that commercial broth comes in, its a more usable quantity for making sauces and such.

I haven't tried canning straight meat yet... I make dried meat products, vacuum pack and freeze them. Same with fruit- pineapple, apples, peaches, and such. I probably should try a few different things... When I was a kid, we'd make pickles every year, it was a big family event, 3 generations deep... need to dust off that recipe.
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