Finally opened one of the jars of turkey meat I canned a while back. I’ll use the rest of the jar for … tacos? Probably tacos.
Cost per person: $2.45
how was the turkey canning process? and why? get a bunch on sale post-turkey day?
I have a vegetarian senior citizen friend. Occasionally he ends up with whole frozen turkeys. He gives them to me. I cut off all the usable meat. Pack it into a canning jar. Fire up the pressure canner. Make canned turkey just like you’d buy in the store. And then I take the carcass bits and make stock out of that.
I originally started this on post turkey day sales. I could go in the next morning and get a turkey for something like $0.17 a pound and that’s practically free food if you know how to can.
very cool! do you have to cook it first or does it cook in the canning process? also how much equipment do you need for canning? I’ve heard that if you’re not vigilant about sanitization botulism is a risk, have you ever had any issues with that?
There’s a cold pack and a hot pack method. Hot pack is when you pre-cook the meat and put it in the jar and top it off with water or broth. I prefer the cold pack method where you just literally shove the raw meat in the jar and it Cooks during the canning process creating its own juices. It’s less prep work all the way around and you actually get a better result. And that broth is worth a lot in soups and stuff. It’s just the purest flavor of broth you have ever had.
Botulism isn’t a risk for sanitation reasons. The pressure canner takes care of all the botulism risk. Some people believe that you can boil botulism away and they are very much at risk. Follow proper canning features with even moderately clean jars and you will never get sick. Sickness comes from when you try to do dumb stuff like can really dense material like pumpkin puree instead of pumpkin cubes. The center of the mass doesn’t reach the 240° necessary to eliminate all pathogens and botulism spores.
Try parboiling the fries, then really pat them dry before crisping in the oven. Or just get them extremely dry and add a bit of baking powder for extra crisp.
Wife has a sore throat. She literally had ice cream for dinner last night. So I opted for extra soft fries, no crispy goodness. I even peeled them. I never peel for fries. But for her, I did.
Why didn’t you just make boiled potatoes with a little butter and chives? Because that’s just an oily mess.
Chives? In this economy?
But seriously it’s the wrong time of year for chives to be growing in my yard. And she prefers fries over the potatoes.
Though I will admit I have not made nearly enough boiled potatoes tossed in butter and some herbage over the years. I loved them as a kid and I find them essential for a lot of good breakfast burritos. It’s just something that never comes to mind
Twue wove.
Marwage!
Is wha wrings wus wogeher ery dway
I second this. I parboil for about 15-20 minutes, until you can easily stab them with a fork. I drain them and toss them in a bowl with some oil and salt. Then onto a hot sheet pan into a hot oven, flipping every 5-10 minutes until golden brown on all sides.
Tossing is an important step because you create a bit of a thin potato mush coating. This coating crisps up beautifully if you do it right! Or so I’ve heard.
The parboil accomplishes what, exactly? Makes the inside soft and removes starch from the outside so it gets crispier? I’m partial to spraying with olive or avocado oil and air-frying, personally, but I’m thinking about trying this now.
I can only speak for roast potatoes but the par boil gives an outer layer that, when oiled and basted and roasted, makes for a nom nom nom nom nom.
Bit of salt of course.
Honestly never heard of par boiling chips like that.
+1 for long ways sliced cucumber. Sandwiches done right.
Cucumber has replaced lettuce on most of our sandwiches. Plank cut works so much better in this application.
I JUST loggedin bruh and now im hungy
Eat first. Log in second. Unless you have money. Log in. Get hungry looking at food. Figure out what you want to eat. Go get it.
