Good Morning All on this beautiful North Florida day with its Harvest Moon.
I hope that your day goes well and that your family and friends are doing well.
I am just popping in with a small meal deal that grows into two meals from one-pint jar of roast beef that I canned in 2020.
If you want the recipe for pressure canning roast beef, then look in my archives for May 1st, 2020. It’s in there. But be warned if you are squeamish that the photo is of raw meat in canning jars that are ready to go in the canner. One of the easiest things that I have ever canned.
My two recipes that I made from one jar, which was a wide-mouth jar that holds a little more than the regular jar, in my opinion. Were roast beef 1/4 sub with the contents of the jar heated up with some seasonings. You should know me by now, Accent and Greek seasonings along with onion powder and salt with pepper.
I did not get the Cabot very sharp cheddar cheese thawed out in time so I had to use a slice of Velveeta (cheap brand) from Save A Lot. But it was well worth it! I had a loaf of French bread that I had cut into fourth’s in the freezer so I used a fourth size chunk of the bread that I did have thawed out, along with Gulden’s Spicy Brown mustard and mayo.
Throw in a Walmart brand of can coke and you have yourself a fine meal or you could feed two people on this one jar meal in a few minutes of your time.
But as there is only I, the leftovers will be tomorrow’s meal. So I took the meat out of the pot and made gravy by adding in some seasonings as when I can meat I just can it plain and season when I open the jar to use it. I just used 3/4th cup of cold water and stirred in 2 1/2 TBSP of flour (or you could use cornstarch). Whisk together well before adding to the warmed-up broth in the pot, from the pint jar. Add in the flour and stir while you cook it a couple of minutes. If too thick then add a little water sparingly. Add the meat back into the pot with the gravy and it is ready to eat now.
I will prepare a cup of parboiled rice with 2 cups of water, that is brought to a good boil and then lower the temp to 3 1/2 and cook with the lid on the pot for 25 minutes. If the water is gone then it is ready to eat.
So my lunch today will be a nice one, with a veggie
I do hope that you will get into canning, little by little as it is costly to start out so that you can enjoy some fine and fast prepared meals.
Thank you for stopping by today. Connie B.
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