![]() ![]() Now I have not had the stew before but I tasted the vinegar mixture it was a good blend of the cider and red wine and I felt with some time on the shelf with the meat that this would be a great addition to anyone’s pantry.Ībout six days after doing the meat, Ginny opened one of the jars and completed the recipe and said though the vinegar was a bit strong since we didn’t wait very long but the flavor was incredible and the meat was tender and juicy. Over a Sunday we canned together the meat, vinegar, and spices and processed the meat based on pressure canning processes for beef stew which uses similar carrot and onions. Add oil and heat until hot but not smoking. Heat a large ovenproof pot over medium heat and add the olive. Adjust to pressure-cook on high for 10 minutes. Lock the lid and close pressure-release valve. Place the beef in a deep, non-reactive (glass or ceramic) bowl or pot just. Add beef and spice bag let stand at room temperature for 30 minutes. Combine all marinade ingredients, except the roast itself, in 2 to 3 quart saucepan. Strain the marinade, discarding the solids. In a large bowl, combine the water, vinegar, sugar, salt and ginger. Heat a large skillet over medium-high heat. Remove the meat from the marinade and pat dry season with salt. Meanwhile, combine ground beef, milk, bread crumbs, cloves, allspice, salt and pepper in a large bowl. Our collaborative thoughts were not whether the meat could be pressure canned in the vinegar, but whether the flavor would be just as good when final preparation of this stew was put together. Add noodles and cook under tender, about 10 minutes. One of the recipes that she loves is the german favorite, Sauerbraten. One of my new friends, Ginny, who came into my life through canning and gardening was ready to take on the work of pressure canning meats.
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