Meatloaf – Yes, Meatloaf – when pressure canned it can be a huge time saver during the week. On average you get 1 quart of meatloaf per 1 pound of meat. Do you have a favorite meatloaf recipe? Great! That’s a start! This is canned using the cold canning process, meaning you start with cold sterile jars. We make our favorite meatloaf recipe as if we were going to cook it, only in a bulk quantity – 20 lbs of ground meat at a time. *80/20 blend works best, the leaner the meat, the harder it is to get out of a jar. It’s hard to mix 20 lbs of meat at once, so we break it down to smaller batches and mix 3-4 lbs at a time, pack into the jars and repeat. This is one time where using wide mouth jars is important! Once all of the jars are packed, we boil the lids, wipe down the jar rims, place the hot lids on top and tighten down with the rings. Place the jars in a pressure canner with cold water two-thirds of the way up on the jars. Seal the pressure canner and turn it on high. When the pressure builds in the canner, steam will begin to come out of the top. Let it blow steam for 10 mins before you place the 10 lb weight on top. *The lb of the weight varies depending on altitude. When the weight begins to jiggle, set the timer for 90 minutes. After 90 minutes turn the heat off, allow to cool and release all the pressure before opening. I usually let mine sit over night. Jars will be greasy, the meat has cooked and grease bubbled out of the jars before they sealed. I wash my jars as I take them out of the canner.
Our recipe seems to change every year. This year’s recipe has been a hit with our boys as they keep asking for more! Our recipe makes 20 quarts so I have adjusted it to make only 7 quarts, since that’s what will fit in one canner at a time.
- 7 lbs of 80/20 ground beef
- 1 large onion – diced and sauteed
- 1 green pepper – diced and sauteed
- 1 – 14 oz bags of stuffing mix
- 1 cup of milk
- 8 eggs
- 2 cups of ketchup
- Worcestershire sauce
- Black pepper
- Garlic salt
- Ground mustard
- Cajun seasoning
We divide our meat, onions and pepper into 2 batches. One batch at a time, I mix the meat, peppers and onions together. Then I add 1 cup of ketchup and 2 Tablespoons of Worcestershire sauce to the meat and mix well. In a different bowl I mix: 1/2 bag of stuffing mix, 1/2 cup of milk, 4 eggs, 1 Tablespoon of each spice. We have found mixing the dry spices in the dry stuffing mix works better. Once you have everything mixed together add the stuffing mixture to the meat, mix well. Add the meatloaf mixture to the jars and repeat.
Here’s the best part – when you’re ready to eat, simply open the jar, shake the meatloaf into a loaf pan, “glaze it” and heat on 350° for 20 to 30 minutes. Our favorite glaze is a ketchup and brown sugar mixture and our 20-30 mins is until the glaze bubbles. It’s cooked, all it needs is warming.
This is a staple at my house, my boys think it’s a required condiment with beans. We normally support one of the local churches and buy Chow Chow Relish at their Fall Bazaar but this year we decided that we would try making some of our own.
This is a 2 day process, or a minimum 4-6 hours as you have to let the chopped vegetables sit so you can drain the excess juice.
- 10 green tomatoes
- 4 c. chopped onions
- 1 large cabbage
- 12 green sweet peppers
- 6 red sweet peppers
- 4 hot peppers
- 1/2 cup salt
Chop all of the ingredients, top with salt and refrigerate overnight (or a minimum of 4-6 hours).
I LOVE my commercial chopper. Not only does it make chopping super easy but all of the peppers, onions, green tomatoes, etc come out uniform.
After the 4-6 hour wait, drain or press out the excess juice, be careful if you added the hot peppers, this will burn your hands! Some people add the hot peppers after this step for that very reason.
Bring the following ingredients to a boil. (Be sure to put the pickling spices in a cheese cloth bag. And then remove the bag of spices before canning).
- 4 cups vinegar
- 6 cups sugar
- 2 cups water
- 2 teaspoon pickling spice
- 1 Tablespoon celery seed
Once boiling, add the pepper/onion mixture and simmer for 3 minutes.
Fill hot jars, leaving 1/2-in head space, remove air bubbles. Wipe rims really good with a sterile cloth. Place lid and ring, seal. Waterbath 10 mins in a water bath canner.
My family loves pepper jelly of any kind. So I’m always looking for varieties to add to our pantry. When a neighbor brought me a ton of peppers, I started searching for a new recipe. My boys fell in love with this one….I witnessed one son add it to a sausage biscuit and another son ate it with peanut butter crackers￼!!!! This one may be their favorite yet!!
7- 8 fresh jalapeno peppers
1 – large or two medium size green bell pepper, seeded
2 – cups frozen blackberries, thawed
2 – tablespoons lemon juice
1 – cup apple cider vinegar
3 – cups sugar
4 – 5- half pint canning jars with lids and bands
Cut off the stems and remove the seeds from the peppers (I recommend wearing latex gloves while handling hot peppers). If you want a bit of a kick leave in half of the jalapeno pepper seeds.
Puree peppers using a food processor or high speed blender with cider vinegar until smooth.
In a large pot combine pepper puree with sugar.
Add the frozen blackberries to the blender or food processor and blend the blackberries with the lemon juice.
Add the blackberry pulp to the pepper purée and sugar. Bring the mixture to a full boil, reduce heat to a light boil and simmer, stirring frequently.
Remove from heat and skim off any foam (if any). Ladle into hot, sterile jar leaving 1/4 inch head space. Wipe rims with a clean cloth. Apply lids and bands and finger tighten.
Add jars to hot water bath and process in boiling water bath for 10 minutes.
My family loves to serve on crackers with softened cream or goat cheese as a snack or appetizer. And this is so easy to grab and go! When you are going to a family get together grab a jar of pepper jelly, a package of cream cheese and box of crackers and you are ready to go!!!
Sweet Pickle Relish is a
necessity in our kitchen. My family loves it on hotdogs, in potato salad, egg salad, tuna and chicken salad. And some are guilty of even eating it by itself!! It is one of those things that is simply nice to have on hand.
The original recipe that I used said that this would make 7 half pints. I think that all depends on how much you cook your relish down and how much water is in your cucumbers. I got more than double that amount when I made it.
- 8 lbs of pickling cucumbers
- 1/2 cup pickling salt
- 4 cups of white vinegar
- 2 cups of sugar
- 1 tablespoon celery seed
- 1 tablespoon mustard seed
- 2 1/2 cups (2-3 medium) onions finely chopped.
Wash the cucumbers well under cold running water, trim off both ends, but leave the skin on. Chop into chunks, then finely chop in a food processor. Put in a large pot or bowl. Sprinkle with the salt, mix the cucumbers and salt by hand. Top with enough cold water to cover completely. Let stand for 2 hours.
Finely chop the onion and set aside.
Drain the cucumbers, rinse well and drain.
In large stock pot, mix together the vinegar, sugar and spices. Stir in the onions and then the cucumbers.
Bring to a boil, lower to a simmer and simmer for 10 minutes.
Pack hot relish into pint or half pint jars.
Leave 1/2 inch headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on and tighten.
Process in a water bath for 15 minutes.
Let it sit for at least a month before opening.
As always ~ Enjoy and Happy Canning!