So I wanted "easy" meals and we started canning venison to have more on shelf and after canning rooster, damn, canned meat is good. I copied the Ball recipe, but I am adding 4 Tbsps of Worchestershire now and maybe adjust some other stuff more. I canned Venison Veggie soup too, but that is another story.
{STARTS HERE] So another one of the how to use the pressure caner to make ready made meals and save freezer space. although we are getting more freezer space after the first year freezing zucchini and finding out they are just mushy frozen and pressure caned. I saved a link to someone making Zucchini Apples and you can see that on wordpress also. We’ll probably try that as water bathing will leave them crisper, but I digress down a different rabbit hole.
So, I bought The All New Ball Book of Canning and Preserving off of Amazon because Walmart did not carry this one. They carried the Guide to Preserving only and that one did not have the Beef Stroganoff recipe in it. So I bought this book just for that and figured I’ll find other ideas also. I trip over things on the internet and the wheels turn in my head. How can I change, adapt and use this for some other use. This will help me with the many of the ideas i’ll have in the future.
Above is the directions for the recipe mostly from the Ball book. I omitted the tomato paste which would have been 2 Tablespoon. My wife’s recipe does not have that and when she makes the comment “Who adds tomatoes to Stroganoff!” I knew crossing that line was going to cost me pain in the future. So I just drew a line through tomato paste.
I bought way too many mushrooms. 1# might have done all seven jars. Maybe 1.5# at most.
It was pretty easy, dump the meat in, all the spices and worcestershire sauce. Dump in the onion and mushrooms. Then fill to hit the head space with beef broth. Poke around for bubbles and top with broth if needed.
So above the 7 quarts are ready for the caner, notice how the mushrooms float more. That is an issue and I am hoping it doesn’t cause me any problems. Mushrooms have a lot of air. The air cooked out and the mushrooms absorbed broth and lowered, or increased, my head space. I am asking people to their thoughts on this. I think it should be fine. People can roasts and they have a lot of air space above them and raw packed meats.
So I set everything in the All American 915 caner and got it running. Below is the caner running on the kitchen stove. My wife saw the picture of the exploding pressure caner also. Which is why it was so easy to buy this one that could be a small tank in another life. I had to keep reassuring her how the silicone relief valve would blow out if any serious pressure problems occurred. Below is a picture of it working. I found 4 1/2 on the electric stove was the sweet spot for keeping it going without over boiling or loosing pressure. Maybe could have gone to 4 but I wasn’t pushing it.
Below I have the finished stroganoff jars. An experienced caner would notice the head space is not at the bottom jar rim. I went from 1″ head space to 1.5 to 1.75″ head space due to the mushrooms loosing air. As I said I do not think it will be a problem, but I am asking around and I will report back if it is.
So to make this you pop the top loose, drain the liquid into a pan. Mix two tablespoons of flour in. Add a heaping tablespoon or 1/2 cup of sour cream to taste and heat it up. The serve on rice, noddles or mash potatoes. this used more meat and made less jars than the soup. But one quart of soup will feed two people and this over noodles or potatoes will feed four to six, depending on who is eating.
{STARTS HERE] So another one of the how to use the pressure caner to make ready made meals and save freezer space. although we are getting more freezer space after the first year freezing zucchini and finding out they are just mushy frozen and pressure caned. I saved a link to someone making Zucchini Apples and you can see that on wordpress also. We’ll probably try that as water bathing will leave them crisper, but I digress down a different rabbit hole.
So, I bought The All New Ball Book of Canning and Preserving off of Amazon because Walmart did not carry this one. They carried the Guide to Preserving only and that one did not have the Beef Stroganoff recipe in it. So I bought this book just for that and figured I’ll find other ideas also. I trip over things on the internet and the wheels turn in my head. How can I change, adapt and use this for some other use. This will help me with the many of the ideas i’ll have in the future.
Above is the directions for the recipe mostly from the Ball book. I omitted the tomato paste which would have been 2 Tablespoon. My wife’s recipe does not have that and when she makes the comment “Who adds tomatoes to Stroganoff!” I knew crossing that line was going to cost me pain in the future. So I just drew a line through tomato paste.
I bought way too many mushrooms. 1# might have done all seven jars. Maybe 1.5# at most.It was pretty easy, dump the meat in, all the spices and worcestershire sauce. Dump in the onion and mushrooms. Then fill to hit the head space with beef broth. Poke around for bubbles and top with broth if needed.
So above the 7 quarts are ready for the caner, notice how the mushrooms float more. That is an issue and I am hoping it doesn’t cause me any problems. Mushrooms have a lot of air. The air cooked out and the mushrooms absorbed broth and lowered, or increased, my head space. I am asking people to their thoughts on this. I think it should be fine. People can roasts and they have a lot of air space above them and raw packed meats.
So I set everything in the All American 915 caner and got it running. Below is the caner running on the kitchen stove. My wife saw the picture of the exploding pressure caner also. Which is why it was so easy to buy this one that could be a small tank in another life. I had to keep reassuring her how the silicone relief valve would blow out if any serious pressure problems occurred. Below is a picture of it working. I found 4 1/2 on the electric stove was the sweet spot for keeping it going without over boiling or loosing pressure. Maybe could have gone to 4 but I wasn’t pushing it.
Below I have the finished stroganoff jars. An experienced caner would notice the head space is not at the bottom jar rim. I went from 1″ head space to 1.5 to 1.75″ head space due to the mushrooms loosing air. As I said I do not think it will be a problem, but I am asking around and I will report back if it is.
So to make this you pop the top loose, drain the liquid into a pan. Mix two tablespoons of flour in. Add a heaping tablespoon or 1/2 cup of sour cream to taste and heat it up. The serve on rice, noddles or mash potatoes. this used more meat and made less jars than the soup. But one quart of soup will feed two people and this over noodles or potatoes will feed four to six, depending on who is eating.
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