Canned Meatloaf

10-12 pounds lean hamburger meat

2 large onions, diced

2 bell peppers, diced

2 tomatoes, pureed or 1 can crushed tomatoes

1 (about 6 oz) small can of V8 juice

1 whole garlic, peeled and diced

3 eggs

2 cups of grits

6 teaspoons salt

3 teaspoons pepper

In a large bowl mix mixture throughly, making sure that all ingredents are blended evenly. Raw pack into your hot steralized jars (Wide mouth is best) up to the shoulder of the jars. Clean rim and put on the lid and rings. Process meatloaf at 10 pounds of pressure for 90 min for quarts or 75 min for pints. Mixture will make 7 quarts or 14 pints with enough left over for dinner.

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Just so that I will be politically correct. USDA does not recommend that you raw pack hamburger meat. I did read that if you cook the meat 1st that it is acceptable. So here goes. You can still make meatloaf, but make your meat loaves into a size that will fit into your jars. and then precook them. You might want to add a couple tablespoons of grease to each jar. Now just process it at 10 pounds for 90 min for quarts.:~::~::~::~::~::~:

Carne Asada

Recipe is for about 1 ½ lbs. of meat. Go ahead and triple it. : ) Use round steak, chuck, or stew meat. Trim any fat and fling it at the ceiling.

Make a marinade:

3 /4 cups of good red wine vinegar

3 T good olive oil

a healthy dose of good fresh ground pepper

3 /4 t of sage

3 / 4 t summer savory

a few pinches of kosher salt

a few pinches of dry mustard

a few pinches of paprika

a few pinches of garlic salt

Marinate the meat eight hours (I prefer overnight). Be sure to turn it a few times. Remember we don't marinate in metal bowls. : )

Drain the meat and save the marinade. If you used fresh sage and summer savory, take them out. If you used dry, strain the marinade before you move on. You do not want either of these herbs in your jars. Add a few tablespoons of steak sauce, 1 or two finely chopped onions and hot chili strips to the marinade, along with about 2 cups of water. The amount of onion and chili is to taste. Taste it and see if you want more water or want to doctor the marinade. Bring to a boil while you're - browning the meat.

If you used round steak, cut it into strips.

Pack the jars.

Pour hot marinade into each jar (about 2/3 full). Get a strip of hot chili pepper in each jar.

Wheeze, bang, bam (aka - lids, bands, bath)

Process 90 minutes @ lb for your alt.

When you open the jar, open a jar of your salsa, pinto or black beans and make some tortillas. Chop up some onion, cheese, and tomatoes. Good eatin'.

Seasoned Ground Beef

4 pounds lean ground beef

1 1/2 cups chopped onions

2 cloves garlic, minced

2 cups tomato juice

1 1/2 cups beef broth

1 teaspoon seasoned salt

1/2 teaspoon pepper

Brown meat. Drain off excess fat. Add onions and garlic; cook slowly until onions are tender.

Add remaining ingredients and simmer 15 to 20 minutes or until hot throughout. Skim off excess

fat, if necessary, before canning. Pack hot meat and suce into hot jars, leaving 1-inch headspace.

Adjust 2-piece caps. Process pints 1 hour 15 minutes, quarts 1 hour 30 minutes, at 10 pounds

pressure in a steam-pressure canner. Yield: about 5 pints or 2 quarts.

Canning A Fish

THE FOLLOWING IS A RECIPE THAT  I WOULD USE FOR SAY A 5-12 POUND FISH, WE USE SALMON/STEELHEAD, BUT I WOULD GUESS ANY FISH WOULD DO....

FILET FISH (OR ASK YOUR BUTCHER, OR SOMEONE WHO CAN DO IT) AND CUT INTO 2 INCH PIECES.......

BRINE FISH (8-16 HOURS) IN THE FOLLOWING, MAKING SURE THE BRINE IS FULLY MIXED, THE LONGER THE FISH IS IN THE BRINE, THE MORE FLAVOR & SALT CONTENT IT WILL TAKE IN:

*4 QUARTS WATER

*1 CUP PICKLING, ROCK, OR NON-IODIZED SALT

*1 CUP SUGAR

*1 CUP BROWN SUGAR

BELOW ARE OPTIONAL ITEMS, YOU MAY WITH TO USE.

* LEMON OR LIME JUICE

* SEASONING SALT

* WORSTECHIRE (SPELLING?)

* GARLIC OR GARLIC SALT

* SOY SAUCE

* TERIYAKI MARINADE

* ONION, ONION SALT OR DRIED ONION

* LIQUID SMOKE

* WHATEVER ELSE YOU THINK MAY BE GOOD, NO ALCOHOL

TAKE FISH OUT OF THE BRINE, AND GIVE EACH PIECE A GOOD RINSING WITH COLD WATER, TO REMOVE THE BRINE ON THE OUTSIDE OF THE FISH......

PLACE THE BRINED/RINSED FISH ON DRYING OR SMOKING "RACKS" AND LET AIR DRY FOR AT LEAST 2 HOURS IN A COOL PLACE. (I USE AN ELECTRIC FAN ON MY RACKS, POINTED DIRECTLY AT THE FISH TO HELP SPEED UP THE DRYING PROCESS) AND USUALLY LET THEM AIR DRY FOR 2-3 HOURS.

THE NEXT STEP IS MORE YOUR PERSONAL TASTE IN HOW YOU LIKE YOUR FISH...I HAVE RECENTLY SMOKED THE FISH FOR A SHORTER TIME AND HAVE FOUND THE FISH TO BE A LITTLE MORE MOIST AND TENDER.....

THE LAST BATCH I DID, I SMOKED THE FISH FOR 3 FULL PAN-FULLS IN AN ELECTRIC BIG-CHIEF SMOKER. IT PROBABLY WAS IN THE SMOKER FOR 3-4 HOURS. THIS IS NOT A COOKING STEP, THOUGH WILL FULLY INFUSE THE SMOKE/FLAVOR INTO THE FISH.

THEN I PUT THE HOT/WARM FISH INTO PINT OR 1/2 PINT JARS, WHICH HAVE BEEN PRE-WARMED WITH BOILING WATER, ABOUT 1 INCH FROM THE TOP.....

PUT ON HOT LIDS AND RINGS AND PROCESS FOR 100 MINUTES @ 10 POUNDS PRESSURE (I HAVE A DIAL GUAGE AND DO 11 POUNDS PRESSURE)......

THIS IS A REAL TREAT, AND IF YOU HAVE ACCESS TO ANY SALMON/STEELHEAD YOU REALLY SHOULD TRY IT.

I CAN'T KEEP IT ON THE SHELVES!

STURGEON IS AS GOOD OR BETTER, BUT I DO IT A LITTLE BIT DIFFERENT....IF ANYONE IS INTERESTED, E-MAIL ME, AND I'LL TELL YOU HOW I DO STURGEON.

Spanish Noodles

1 lb. ground beef

1 cup onion (chopped)

3 cups dry noodles

1 pint of peas and liquid

2 quarts canned tomatoes

1 and 1/2 tsp. chili powder

3 tsp. canning salt

1/2 tsp. pepper

2 and 1/2 tsp. sugar

Brown ground beef and chopped onion. Cook noodlles in salted water 5 min.. Drain noodles. Mix all ingreients and heat. Ladle into jars to within 1 inch of top of jars. Adjust lids and process 75 min. for pints and 90 min. for quarts at 11 lbs. pressure for dial gauge pressure canner.