Canned Meatloaf.

Another recipe.
Last night I asked Mr.Man to pick up 10lbs of ground chuck at Albertson's because it was only $1.88/lb. Well We normally get it at Basha's because the Bashas ground chuck is 90/10, Once I opened the Albertsons bag I figured out it was 80/20. 80/20 is very fatty so I pinched off a couple lbs to make some jalapeno burgers and the rest I decided was better for meatloaf.

Recipe
8 lbs beef makes 11 pints


3 grated carrots
1 chopped onion
4 chopped jalapenos
1 white onion diced
4 green onions sliced










8 lbs beef
3 tbsp oregano
2 tbsp paprika
4 tbsp creole seasoning
2 tbsp lemon pepper
6 tbsp salt
5 tbsp garlic powder







6 eggs
3 cups oatmeal (adds fiber and absorbs fat)
optional
1 cup bbq sauce
1 cup ketchup












Mix it all up. mix it thoroughly. I do the mixing with no hands so I can feel if I missed anything, and I can also make adjustments based on texture. Feel free to adjust the recipe to your own liking, some folks mix salsa in or ketchup or even barbecue sauce. It's up to you - make it so you will enjoy eating it.







Once everything is thoroughly mixes I let it rest on the counter while I prepare the jars and canner











Wash the canner, the jars and the lids.
Add vinegar to the water and set it on the stove on medium heat letting it wait with the filled water jars inside.













I set the jars aside with hot water and let the lids dry.












Set your tools out ensuring everything is clean.
If you have gloves get a few out.












Fill the jars about half way. and push down getting out as much air as possible in the sides. I found the best way is to push down the middle and then...










keep pushing down the middle and sides and then fill the centers until it is right below the one inch mark.











Keep pushing and try to keep it as clean as possible.












Don't overpush or it sucks out and comes out with your hand. LOL












These ones are really grungy feeling - so I wiped off the jars 3 times!












Place lids from the hot water...













Shake off Caps and tighten them on jars finger tight...finger tight is one firm turn of your hand.












Place in hot water so they are not touching. Um, you might want to use the jar lifter, I usually don't use the jar lifter at this stage but I have heat resistant hands lol.










Cover and wait for nipple to Pop. Vent for 7 minutes. Then wait for jiggler (weight to start dancing)

Pints: 1 hr 15 mins 10lbs pressure
Quarts: 1 hr 30 mins 10 lbs pressure

But that is the lbs for our elevation please check the ball canning book for your elevation time.





I had this bit left over...so I sanitized another 8 jars for a second batch. The additional meat only fit 3 jars so I flash defrosted 8 chicken breasts and canned an additional 5 pints of chicken.










So here are the results.
1 late night canning session
11 pints canned meatloaf
5 pints canned chicken breast.

That's it.


We like to take our meatloaf - slice it and then pan fry until crisp and eat as a slider! How do you all like yours? If there is a small bit left I slice it in french fry cuts and dip in tempura batter then fry it again. Not a diet food!

End of June Preps

Well, basically I'm leaving the country to see my Grandmother in about 6 days. I will be gone for 2 weeks. There's a lot of stuff to pack and shop for and fulfill the requests of the cousins and Mom's who sit around and watch mangoes grow.

I picked up 8+ lbs of beef. Ground Round was only $1.87 a pound; 1/3 of it I cooked into 3 portions of taco meat for Mr. Man to eat while I'm gone, the other 2/3rds are for canning. I know what everyone says - he's a big boy he can cook for himself - sure he can - or he can just live on kettle chips and beer. At least it's there. At least I give a shit.

I also checked the freezer for anything that wasn't likely to be cooked by Afro since it involved prep/defrost time and I found a package of chicken breasts and another package of about 6 pork chops. I canned part of the chicken into chicken soup with potato and the pork i cubed and made into Filipino Style Adobo. 4 pints each.


I must say this chicken soup looks pretty tasty and I like all the colours and what not.












The adobo looks a bit boring but believe me the taste is not.











While the meat and chicken soup was in the canner I went ahead and processed mango lime jam, grape jelly and strawberry jam










11pm came and I still wasn't sleepy so I threw one more batch in the pressure canner - 6 pints of ground beef and 2 pints of chicken broth so there wouldn't be any "dead" space in the canner









One nights work:

20 pints assorted
2 half pints mango lime jam
12 four oz jars of preserves.

I guess I finally got my timing down.






You might ask why did I use these 4oz baby food size quilted jars for the jams? Well because Mom1 is supposed to be watching her blood sugar and if I make these mini ones she is less likely to overindulge.

3 mango lime jam
4 strawberry jam
5 grape jelly

They sure are cute. This will probably be the only prepping I do until I come back.