Category: Meats

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Meats Pressure Cooker Canner

Meaty Chili

What a messy pot! And a blurry photo also! #meaty #chili

Hello everyone, I hope this day brings you joy! I will share my own self made chili recipe with you. Maybe that will bring you joy!

I am sorry for this messy pot, but I do like to fill it to the rim. And I had two of these pots going at the same time yesterday!

#cold #weather #recipes

All of these ingredients are used in one pot of chili. One big pot, that is. I over-use the hamburger meat and use 2 1/2 lbs per pot of chili. First I fry it up. But in all honesty, I had 10 lbs to cook so I used turkey roaster pans in the oven. As I would be canning this chili, once it was done, but that,s another blog day for you to research if you wish to!

I put 2 1/2 lbs of cooked meat in two large pots and cut up a whole, big onion in each and 4 garlic cloves in each pot. Saute about 10 minutes. Next open 2 can of tomatoes and 3 cans of pinto beans and add to the pot. Add in 1 can of 6 oz paste with 3 cans of water. One can of tomato sauce.

Use 1 pack of chili seasoning and 1 huge tbsp. of cumin. I use smoked paprika so I added 1 huge tbsp. Use 1 tbsp salt. I prefer pink salt so that is what I use in my house. I use 1 tsp. of accent.

Then I ground up some fresh peppercorns and used 1 tbsp of this.( This did make it spicy hot’ though). Next time I will do a tsp. I think this is everything. Just cook on low for 1 1/2 hour and then enjoy!

I decided to add to this post on the directions of how to can this chili so that you can have some stored up for power-less days.

First of all, you have hot chili so you want hot and clean quart jars and this has to be canned in a pressure cooker canner. So on my 23 quart, Presto canner. I fill it up to the water mark line inside the pot, down toward the bottom. Three inchs deep I believe. Go ahead and have this heating up on low heat, while you are preparing the filled jars of chili.

Have your chili on the stove and heated up also.

You will need a tiny dish of vinegar and some paper towels

A chili ladle and a jar lifter

Quart jars with boiling water about 3 inches deep in the jars

Rings and seals and a chopstick to de-bubble the filled jars with.

A folded kitchen towel near the canner on the counter to put the finished hot jars on.

The next step is t empty one- quart jar of the hot water and ladle fill it with the chili, up to 1-inch headspace from the top of the jar. Use the chopstick to de-bubble the jar. Use the vinegar on a paper towel to clean up the top rim of the jar. Put the seal on and the ring and then close up the jar, just finger tight and not cranking down extremley tightening the lid. Air needs to escape. Repeat this with every jar Put the silver canning pot bottom ring into the canner or a dish towel if you don’t have one. Put the jars into the canner.

Put the lid on the canner and turn the stove up to #5 or #6 heat. ( make sure that every time you wash your canning pot that you use a toothpick or pipe cleaner to clean all vents on the canner lid! This keeps you safe!

Let this heat up until you can see or feel steam coming out of the vent hole and then time it for ten minutes more. Now you are ready to put the jiggly weight on top of the lid. Watch the dial for the pressure to rise up to (Florida is #11 lbs pressure) check on the internet for your State altitude pressure for canning.

When it is at 11 lbs of pressure (for Florida) in the North part of the State for me) only then can you set the timer for 90 minutes. Turn down the heat setting to #3 seems to keep my pressure level at 11 lbs of pressure and not go under the 11 lbs of pressure or way over it.

Now you begin to babysit this pot and check on it every ten minutes to see that you are in range of 11 lbs of pressure. Adjust heat temp knob if need be. When the timer goes off (DO NOT OPEN THE POT).

Wait 30 to 45 minutes for the pressure to go down to zero. Then open with the lid facing away from your face as hot steam comes out.

Use the tongs to lift out the jars and set them on the folded towel that is near the pot on the counter. Walk away and listen to the sweet sounds of the pinging lids being sealed on each jar. This means it is safe and sealed for years. Leave alone overnight and then gently wash the outside of the jars with warm soapy water and let dry.

Label and date each jar and store it away from light. PS, I got the Lowes heavy-duty plastic canning shelves(5 tier) each, I got 2 and had ten shelves. So I made them 3 high for 2 shelving units in my bedroom and then the other 4 shelves made a unit for my tiny storage room, outside. That room gets hot so I stored empty jars and other stuff on that unit.

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Thank you for stopping by today. I will post again on Thur-Sat and Tuesday.

Categories
Meats November 2020

Connie’s BB Ribs

Yesterday I made some barbecue ribs in the crockpot. I figured that I would give out my recipe to you. They were so tender that I almost could not get them out of the crockpot, but I did manage to get them out in pieces so you will not be able to see the whole slab of ribs.

Does this make you hungry?

I also made some zipper peas with ham-hocks in them. It’s been a long time since I cooked zipper peas, for just myself. But they were so very good that I will be doing it more often now.

Here’s the rib recipe: 1 slab of ribs

1 1/2 c brown sugar 1 tsp salt 1 tsp pepper 1 tsp onion powder

1 tsp garlic powder 1 Tbsp of smoked paprika 1 tsp accent

Put sugar and spices in a bowl and whisk together well.

2 c of your favorite barbecue sauce 1/4 c honey Mix well in a small bowl.

Put wax paper on the counter so that you can put this dry rub on both sides of the meat, use it all.

Now transfer the ribs to your crock-pot with the bone part facing inside the crock-pot. Next you use your hand and rub all of the barbecue sauce all over both sides of the meat, use it all.

Set the dial on low and cook for 4 hours. Maybe less if you want to try to get them out of the crock-pot in the whole slab that went in there!

But these are the bomb! I hope you try this recipe and share my site with many friends. Thank you for visiting! #barbecue #ribs

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Categories
Meats Pressure Cooker Canner

Canning Hamburger meat

I think that this one is my favorite time saver for fixing any meal that has crumbled hamburger meat in it.

I have tried this two ways and the first way I did not care for at all. That was when I raw packed the raw meat and then canned it. It was well cooked but the meat texture was mushy.

So I will tell about the second method that I used and always will can it this way from then on. First you have everything ready and laid out on the counter, waiting to be used. If you don,t know all these items, go back and look at my pressure canning recipes on this blog. I will describe everything you will need in detail.

I pressure can mine in pint jars as, there is only myself to can for. If you have more than one then you will need to use the quart canning jars which is roughly 2 lbs of meat for each jar. The pints are roughly 1 lb of meat each jar. (This is the poundage that you buy in the store). I do get mine at Save-A-Lot, when they have it on sale at $1.99 a lb. It beats paying $5 a lb.

The Technique: Brown all your hamburger meat until almost done. It will finish cooking in the canner. I do drain the meat. Put your pressure canner on the stove and have it filled to the lowest fill line mark that is inside the pot, with cold water from the tap. Add a dash of vinegar to the water to help with the lime in the water. (It helps the jars look prettier). Set the temperature on #5, which is low heat. You are getting the jars and meat, both around the same temp.(There is hot-warm or cold water and jar temps.) We are doing warm temp.

Use a funnel to fill your jars with the meat and press it down with your hand in each jar, until they are packed down well and filled to within 1 inch from the top of the jar. I do not use water or anything else in the jars. Use paper napkins that are dipped in vinegar to wipe tops of jars off well. Then put the seal and lid on each jar.

Just finger tight on those bands on the jars. Air must be able to escape from the jars. Put the jars in the canner now. Place canning lid on the pot now, with the jiggy pressure valve removed for later. Set your stove knob up to number 7 now. Please Google your altitude for pressure canning if you do not live in Florida as I do. For mine in Florida, the pints go for 10 lbs pressure for 75 minutes and the quarts for 90 minutes, but your altitude may be different for you so please check if you need to.

Ok now for the hard part, the waiting, when you have steam spouting out the pressure valve for 10 minutes. (I do 5 myself). Then you can put the pressure valve on the pot and watch for the number dial to climb up to 10 lbs of pressure.(Mine is the 23 quart Prestige Pressure Canner). When it reaches 10 lbs pressure, then I turn my stove burner dial down to number 4. Now set your timer for the 75 or 90 minutes, depending on the pint or quart jar ,used. Now you will really be keeping an eye on the number dial!

If it goes over the number 10 lb pressure, turn knob down to 3 and vice versa. The goal is to keep it around the number 10 for the whole canning time.You can check every 10 to 15 minutes until you reach your goal. When timer goes off, just turn off the stove and go into the cooldown phase, for an hour. Just walk away for the hour. Only then can you take the lid off! Pull each jar out with a jar lifter as they are still boiling hot. Place on a kitchen towel on the counter, right next to the stove.

This is not too pretty, but consider that it,s cooked and ready to use. And will store for at least 3 years. And is 1 lb of meat.
My burrito from canned meat.
Building a burrito.
Last but not least the tacos. It needed a pretty napkin in the basket.

So all this meal needed to be complete,was for the meat to be heated with some taco seasoning and a dash of water.

I opened a can of chili beans and heated those with garlic,accent and dried onions and mashed them up a little. And prep your cheese and veggies. Now get out your sour-cream and Taco Bell fire hot sauce.

My kitchen was only hot for about 12 minutes, while cooking this delicious meal with lots of leftovers.

https://www.wisdomforpennies.com #tacos #burritos #mexican

Thank you for visiting! #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Meats Pressure Cooker Canner

Pressure Canning Brats

I went to Sam,s Club a while back and found a great deal on packages of brats They were doubled packaged with 7 in each pack for $7 each double pack so I got 2 of the 2 packs for a total of $14.00 for 28 nice brats.

I got this idea from the Alaska Prepper on you tube and went and found the very deal that He was talking about. So I gave him a big thank you. He has a good youtube channel.

I opened the packages and washed the meat with cold water. Then I turned on the oven to 350 degrees and put pans of meat in the oven for 18 to 20 minutes. That gave it a better texture that I was looking for so that when you open your canned jar later on, it will not be mushy. I don’t care too much for mushy meats.

Before being in the oven.

As it is only I, pint jars were my choice of jar size. I had all my jars out and ready with the seals and lids. I also had my canning tools out that I would be needing, such as the jar lifter. I also had vinegar in a small bowl with paper napkins for wiping the rims of the jar after packing it.

I had the huge canning pot filled to the lowest water line in the pot with water and going on medium boil and a folded kitchen towel on the counter right beside the pot to sit the hot jars on later when everything was finished.

The brats were warm from the oven so I just put 4 or 5 brats in each jar. The last one in needs the be cut into two or three pieces so you can push them all down into the jar. Mash it down so the air gets out, no need to de-bubble these. Wipe the rims well with vinegar and napkins. Put on the seal and band lid. Do not tighten down like a weight lifter! As everything is already very warm and hot, you do not have to sanitize lids by boiling in water!

And I do not add water to my jars that contain meat as I do not want mushy meats. Put these jars into the canner right away(That you had heating up at a medium temperature). Put lid on the pot. Do not put the jiggle weight on the pot spout yet.Do house work around the house for maybe 20 minutes, untile the spout has lots of steam spouting off.

Now put the jiggle weight on that spout. Keep checking back until you see 10 lbs of pressure on the dial. Then you set the timer for 75 minutes for pint jars or 90 minutes for quart jars if you have a larger family than 1. Also Google your altitude for canning pressure lb if you do not live in Florida like I do. And boy is it ever hot this year in Florida!

When time is up just turn off the stove and wait until pressure is at ZERO. Then open the lid away from your face as it is hot in there. Use the jar lifter right beside the pot and set your jars on the kitchen towel right beside the pot as jars are heavy.

Listen for my favorite sound now (PING). That means the jar is sealed. Leave everything alone for many hours until cold or even the next day. Then wast outside of jars with hot soapy water and remove the bands. Write name of contents and date on the lid. Store in a dark place for up to 3 years or even more. I hope you will do this and learn to can meat as it is awesome to open the jar and just add something with it to have a fast ready dinner for the next few years at least.

Sending you love and prayers. https://wisdomforpennies.com/?p=503

Categories
July 2020 Meats

Sausage Meatballs

Cooked and ready for the freezer.
And some sausage patties also ready for the freezer.

I don’t know about how you feel about fast and ready meals right out of of the freezer and quick to the table. But in these hot Summer days, I am all for it! So if I prep one thing in the oven, why not do two.

I prefer sausage that is not loaded down with spices as I do not care for heartburn to awefull much. So I like to buy mine at Save A Lot Grocery store, where the prepare it so that you can see through the package and it is ready to patty it out and cook.I do not get heartburn from their brand.

Now the ones that are in round patties did come from Walmart as that was the store that I got a ride to earlier than my ride to Save A Lot a few days later. These are for my sausage and egg and cheese mac-muffins alacarta Connie,s MacDonald,s look alikes. Except I,m sorry, these taste better!

Now as for the round meat balls all I did was to use a small icecream scoop and make sausage balls to put on a tin-foil lined tray (to dispose) of the grease later for easy pan clean up. And I just sprinkled my favorite spice on them, which is Accent.Bake thes at 350 degrees for 55 minutes.

There are many ways to use these as a sausage sub or as sausage on a pizza or as I did with a little recipe I created yesterday also,after I did these up. I happened to be in a cooking mood as I also made that wild berry cobbler also at the same time, so why not create another recipe!

I will post that in a few days time,so keep checking back if you will! I love to see that you have come back to my blog site. Love and Hugs from me to you. https://www.wisdomforpennies.com

Categories
Meats September 2020

My Sloppy Joe Recipe

This is the best tasting sloppy joe recipe that I have ever tasted. No more can product from the stores for me anymore.

I will add the image later, when I can pull it up. You brown 2 pounds of hamburger meat and drain off the grease. Then you add the smallest can of tomato paste. Fill can with water 3 times and stir into the skillet of meat and sauce. Add 1 teaspoon of salt and also sugar. The sugar helps cut down the tomato acid.

Last of all add in 4 tablespoons of your favorite barbeque sauce and stir and cook for 5 minutes. Serve this on toasted hamburger buns!

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Categories
Meats Pressure Cooker Canner Roast Beef

Pressure Cooker Canning

Today I want to talk about canning meat in the pressure cooker canner, this is different from my regular pressure cooker which I use to make very fast meals from frozen meat to the dinner table in twenty to thirty minutes.


 The pressure cooker canner-which I use is what you must have to can meats and all low acid foods. Canners are very safe as long as you don't open them while they are under pressure and clean the steam valves really good as you wash them. I use a toothpick to just keep poking through the vent to be sure there is nothing stuck in there.


 Ok let me talk about canning two beef roast raw packed into pint jars. You have to start with clean sanitized jars from dishwasher of hot soapy water and rinse well. No need to have hot jars as that is for water-bath canning and we are pressure -cooker canning.


 Each pound of meat usually fills one full pint jar so four pounds were four pints with the lids and rings (USA brand) from Walmart are the only lids I fully trust to seal. Believe you me, I have used a brand to can 10 jars of pork loin and not a one sealed so I had to rewash the jars and refill them and rewipe and de-bubble them and then can for another 75 minutes. This I did on Mother,s Day.


Have also on the counter with a cloth and some vinegar to wipe each jar rim well with after being packed and pushed down with your hand to get air bubbles out. Also, have a hefty jar lifter near and a wide mouth funnel to fill jars with. And I use a long wooden chopstick to de-bubble the air out of jars before I wipe and seal jars.


 Cut each roast on cutting board into large two-inch chunks, fat, and all stuff into jars until one inch from the top. If you cut too small the meat could cook to smithereens. This size gives you beef that is still firm to your palette. Now you can add some pepper-accent-etc. into top of jar. I used1/8th tsp. of each spice into each jar. Wipe around rims with a cloth with vinegar and put on the seal and then just finger tighten the ring on jar-do not crank down really tight as air needs to escape the jar while canning.No need to put water in jars. I find that dry packing(canning) as they call it makes for better tasting meat and it's not mushy to your palette.


 I do want to mention that you can not put really cold meat into hot boiling water to can so start with room temperature meat and jars. I fill the canner with two inches of water as steam is what does the canning and we are not doing water bath canning of which I will post about another time. There is a silver lid that goes inside the canner on the bottom and pour just a dash of vinegar into the water to keep lime deposits off the jars. Add your jars now and have the electric stove on medium about number 5.


I keep my pressure dial gauge always screwed onto the lid. But don't get the gauge wet during cleanup. Put the lid on pot by lining up the arrows on top and pot. Left side lines up for mine.


Do not put the jiggy thing on until pressure has been heavily steaming out spout where jiggly thingy will go, for a full ten minutes, this takes quite a while so keep checking back and then put it on.


 Either use Google or a Ball canning book to see the length of time to can and how many pounds of pressure for your altitude. Florida is low altitude so basically, I let the pressure gauge get to ten or eleven pounds of pressure and then turn the stove down to number four setting and start the timer for seventy-five minutes for pints and 90 minutes for quarts but check the Ball canning book or online to be sure of correct settings for what you are canning and whether it needs to be pressure cooker canned or water bath canned.


Keep watching the number gauge to adjust the stove heat lower to keep it at ten or eleven pounds of pressure as it likes to keep climbing higher. If too high all the juices from the meat cooking will boil out of the jar. It is ok if some boils out but not all of the juice. When the timer goes off. Just turn off the stove and walk away for 45 minutes to an hour to let steam all escape. Do not open when it's hot! It will be like a bomb!


  When totally cooled down you can take off the jiggy valve and then the lid if no steam or noise is coming from canner.  Face lid away from you as you are removing it!


Fold a kitchen towel and put on the counter and use a hefty jar lifter to get each jar out and put on a towel, close to the stove. Listen for the pinging sound as each jar seals in a few minutes. If you can press on the top of the jar and makes a popping sound it did not seal so you eat that jar today and do not put it up in the pantry for later.


 This food lasts for around three- 25 years some people say!  I have always tried to use it before 2 years! Be sure to label and date each jar.


    Photo 1 is raw packed in a jar ready for the canner.   #2 is cooked.   #3 is a Presto pressure cooker canner with a manual from Walmart for $100 (best money I ever spent).----#4 are beef mc-muffins which I just created today----#5  and #6 are my (pressure cooker) on stove and pressure cooker canner near the microwave is the big boy that did all this processing.
























Somehow I got the photos posted in the middle of my text.


When the jars are cooled down you take the rings off the jars and use a soapy cloth to clean up jars. When clean and dry use a permanent marker to label content and date on jars.Store in a cool dark place or under the counters as I have to do. Heck even under the bed in the canning jar boxes as I live in a small place.
 Clean up while water is still pretty warm. You are now a canner!


The roast beef is delicious and fully cooked. I put some on a toasted egg McMuffin with mayo and mustard. This is called raw packed canning meat. I hope that I have led you into a new experience of a lifetime that comes from our past and needs to carry forward to the younger generations!


 This is my joy in life to keep the old ways of our grandmothers alive and this is the reason why I  am making this blog.


 Love forevermore and hugs!  # google #facebook

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