Canning Meatballs!????? Can I? Should I?

[justusnak]

So, I remember I read on here one time, that someone had canned meatloaf, I think. Well, I Was thinking...could I can meatballs?? If so.....what can I NOT put in there?
Usually I use freeze dried onions, parsley flakes, oregano, grated fresh garlic, and lots and lots of pepper. Should I leave out something?? If I make them close to the size of a golf ball...and use quart jars...how long and at what pressure should I process them?? HELP! I really want to put up several quarts of meatballs..if I can.
They would be handy....spaghetti, of course. Break them up for chili, goulash, taco's, burritos....etc.

 

[freemotion]

Here ya go, scroll way down for the recipe ideas: http://www.backwoodshome.com/blogs/...est-is-in-full-swing-now-puff-pant-puff-pant/

She uses commercial canned cream of mushroom soup to can some of them...ick. That stuff is all chemicals. There is a lovely version on this forum somewhere that is made from scratch and it is amazingly yummy. eta: http://www.sufficientself.com/forum/viewtopic.php?id=1790&p=2 Post # 12 by Farmerlor

You can use spaghetti sauce, etc.

I just put cooked, crumbled ground beef in my spaghetti sauce when I pressure can it, but you could put meatballs in, too. Fancier.

As for breaking them up for burritos, etc....I use the canned meatloaf for this. I use the recipe at www.canningusa.com. You leave out the egg and crumbs and basically just mix a bit of flavoring stuff with ground meat and stuff it into widemouth jars. This way you won't have to use any sauce to can in like you would if you did meatballs just for crumbling later.

For chili, I just can the chili with the meat for a quick meal.

 

[tortoise]

Sorry to hijack...To can meatloaf would you bake it in the canning jar? And it is hot enough, long enough to kill everything? And then you put the lid on, wax softens and it seals?

 

[Kim_NC]

.............She uses commercial canned cream of mushroom soup to can some of them...ick. That stuff is all chemicals. There is a lovely version on this forum somewhere that is made from scratch and it is amazingly yummy. eta: http://www.sufficientself.com/forum/viewtopic.php?id=1790&p=2 Post # 12 by Farmerlor....

Thanks for that link, Free. I'm going to try her Cream of Mushroom Soup. I have clear jel though and am going to convert the flour to clear jel.

 

[freemotion]

Sorry to hijack...To can meatloaf would you bake it in the canning jar? And it is hot enough, long enough to kill everything? And then you put the lid on, wax softens and it seals?

Same topic, so no hijack, right? T, you need to pressure can it, and that process will cook the meatloaf thoroughly. It won't be quite like baked meatloaf...more like the middle part of the baked loaf.

Kim, I find that I like it better for the things I use it for if I use a strong broth, from the frames from baked chicken, rather than a weaker broth, as from purchased chicken backs that I haven't baked first. Next time, I will roast them first for more flavor.

 

[Kim_NC]

Thanks for the tip. We always have our own stewing chickens - the dual purpose roos from our hatches. I roast them with veggies, then make my own nice dark stock to can. I always strain some for jars of stock ony, then debone and can the meat with a little stock for meatpies, etc.

My homemade stock should be perfect for her recipe.