A couple of years ago, my sister mentioned that her Relief Society was having a class on canning meat. I was interested and a little leery about it being safe. Like our ancestors didn’t do it, right? So I decided to try it with chicken and beef and have continued with the practice.
I love it.
I know the ingredients (store canned meat uses fillers and starches), I know my recipes, I know that the meat will still be good even if the power goes out (unlike my frozen foods), and it tastes great.
I love saving money and I LOVE the convenience of having it ready when I need it quickly.
I use it to make enchiladas, BBQ meat, chicken salad, soups, and casseroles.
This week I decided I needed to get on the ball and get our supplies back up.
I canned 19 pints of chicken breast and 4 pints of beef.
I used trim cuts of beef, but there is still fat sitting at the top. I simply open the jar, throw away the fat, drain the meat juices (save it for soup base) and use the meat in my recipes.