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air escape  air  canner  canning  college  heat  ingredients  inside  jars  meat  meats  pressure  steam  tightly  time  turn heat  weight 
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Preview: Kusina ni Manang

Kusina ni Manang

Updated: 2018-01-23T10:22:58.281-05:00


Fermentation: "Burong Mangga" (Fermented Green Mangoes)


Homecanned meatloaf reminds me of embutidoI was trying to free up some freezer space for this year's supply of beef for our family. As my followers know, our family sends homegrown chickens, pig and cow every year to the slaughterhouse. We then freeze them in our freezers (we have 4 freezers at home) and these will be our meat supply for a whole year (or more).Sliced meatloaf can be reheated in the panNow that my sons are away most of the time because either they are in college or just graduated from college, we have been more slow in consuming these meats. So I end up with freezers still with lots of meat by the time the new batch arrives. Canning is a way for me to free up the space without throwing away anything. It also has the benefit of making ready-meals ahead of time, which my sons can bring with them to their dorm or apartment after visiting us. It is one way to get good quality meats to them; also lets them save some money (because grass-fed beef and pastured chickens/pork are pricey). This meatloaf recipe is actually one that I found on youtube, by a chef, who also sends some of her canned meats/meals to her college kids.You can watch her video on how she prepared these. I provide here the summary of ingredients and instructions. I used the 1&1/2 pint Ball jars, and only 8 of them could fit in my pressure canner. I used the rest of the mixture as meatballs (cooked as sweet and sour).If you are new to canning, this link is a great resource: "How Do I Can?"I highly recommend learning the basic principles of canning first before you dive into canning meats. I also would suggest that you ease yourself into the canning world by doing simpler projects first like pickles and jams/jellies.Ingredients:10 lbs ground beef (aka, hamburg)3 cloves garlic (do not be tempted to add more because raw garlic when pressure-canned can be overwhelming)1/2 onion2-3 T light brown sugar1&1/4 tomato ketchup1 plastic package of saltine crackers (buy a box of saltines and use one of the plastic packages inside)1 T parsley1 t yellow mustard (powder)1 t pepper2 t salt8 eggsInstructions:Prepare your jars and lids and bands per instructions in the above link on canning principles.  Keep lids submerged in hot water to soften the rubber seal.Combine everything in a bowl.Mix all ingredients wellPack tightly in clean jars. I like adding a little at a time and stomping to pack tightly.I used a french rolling pin inside a plastic bread bag (so the wood does not touch the meat)Leave about 1&1/4 inch headspace. Try to eliminate air pockets as much as you can.About an inch and a quarter headspaceWipe rims to make sure no pieces will get trapped between the lids and the rims. Apply the bands just finger tight. This will allow for air to escape but still help prevent liquid or pieces to get through. Too tight and you will prevent air to escape, hence, not creating vacuum. The air trapped may also pose a problem with microbes trapped that will not be heated enough to get killed.Screw on the bands just finger-tight.Place in the pressure canner with cold water. This is to prevent shock. Turn on the heat, close the canner tightly without the weight. Once steam escapes, time for 10 mins to help create vacuum in the canner. This allows for even heat distribution.After 10 mins of steam escaping, you might notice that the gauge shows the pressure going up from 0. Put the weight on the "nipple" to help increase the pressure inside. Steam under pressure will create the right temperature necessary to kill the microbes inside the jars within the specified/recommended time frame.Let pressure reach 10 psi before turning your heat down. On my gas stove, #4 setting keeps that pressure at this level. If I go down, the pressure might not be maintained. When that happens, the countdown begins anew.Set timer with the pressure kept at 10 psi for 90 mins minimum.Once done, turn off the heat and let cool down naturally. Do not remove the weight. I usually go to bed by this time then remove the jars the next day. I wait about 24 hours before testing for the s[...]