Post by Big Joe on Oct 24, 2023 17:23:07 GMT -5
OK back at it, It's going to freeze this weekend and we want to get all we can put up before it hits. We did more tomatoes today and 2 canner loads of carrots. still have a few carrots in the ground but will cover them and let them stay longer. Yesterday the girl picked ALL of the tomatoes even the green ones. I see a green tomato relish in the future LOL. This recipe is from last week - I wanted to test it before I posted anything, and it is GREAT. For me could use more heat but all around it is great. Today we made it again but with 1 tsp red pepper flakes to each qt. Understand this will get hotter as it ages. so, by mid-winter it will be almost my hot
We have gotten venison a few times this year, not all one person LOL. It is written as a beef recipe, but we used venison and I think it's even better. The venison was just so tender it was hard to believe. We used the neck and shoulders for most of the cubed meat, but I did sneak in a cubed roast too
Canned Italian Beef
9 pounds stew meat - venison works great for this, as well as chicken.
1 large jar pepperoncini peppers
2 pkgs. Italian dressing seasoning mix
1 quart beef broth
garlic cloves
Prep 7 quart jars and lids/rings.
Everything is at room temp including the canner.
Trim your meat of fat, the less fat is best. Cube it into 1 inch cubes.
Add a pepper to the bottom of the jar then pack into the jars till it's a little under half full add the peppers (do this to your liking) and add 2 tsp of the dressing mix. Repeat to a little under the full level doing the same but on the last level add 1 garlic clove. Then finish packing with more meat. Full jar is at the 1 inch headspace level. Add 2 Tbs of the pepper juice and finish filling with the beef broth covering the meat. De-bubble and add more broth if needed.
Wipe rims with a vinegar-soaked towel and seal with lids and rings fingertip tight.
Process quarts 90 minutes at 10 pounds pressure
And pints 75 minutes at 10 pounds pressure - you will need 15 pint jars.
To use - open jar and pour into a skillet and heat thru. Remove peppers then thicken the juices to make a gravy. Thicken with 1/2 cup water mixed with 4 Tbs of corn starch.
Serve over mashed potatoes, rice, noodles, and my favorite, fresh biscuits.
We have gotten venison a few times this year, not all one person LOL. It is written as a beef recipe, but we used venison and I think it's even better. The venison was just so tender it was hard to believe. We used the neck and shoulders for most of the cubed meat, but I did sneak in a cubed roast too
Canned Italian Beef
9 pounds stew meat - venison works great for this, as well as chicken.
1 large jar pepperoncini peppers
2 pkgs. Italian dressing seasoning mix
1 quart beef broth
garlic cloves
Prep 7 quart jars and lids/rings.
Everything is at room temp including the canner.
Trim your meat of fat, the less fat is best. Cube it into 1 inch cubes.
Add a pepper to the bottom of the jar then pack into the jars till it's a little under half full add the peppers (do this to your liking) and add 2 tsp of the dressing mix. Repeat to a little under the full level doing the same but on the last level add 1 garlic clove. Then finish packing with more meat. Full jar is at the 1 inch headspace level. Add 2 Tbs of the pepper juice and finish filling with the beef broth covering the meat. De-bubble and add more broth if needed.
Wipe rims with a vinegar-soaked towel and seal with lids and rings fingertip tight.
Process quarts 90 minutes at 10 pounds pressure
And pints 75 minutes at 10 pounds pressure - you will need 15 pint jars.
To use - open jar and pour into a skillet and heat thru. Remove peppers then thicken the juices to make a gravy. Thicken with 1/2 cup water mixed with 4 Tbs of corn starch.
Serve over mashed potatoes, rice, noodles, and my favorite, fresh biscuits.