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2 Pressure Canning Recipes For Reubens All Year Long

Posted by on May 18, 2015 in Uncategorized | Comments Off on 2 Pressure Canning Recipes For Reubens All Year Long

Do you love canning food, but find yourself growing tired of making jar upon jar of pickles and tomato sauce? Are you looking for a few creative recipes to add to your repertoire of root cellar treats? If so, read on to learn how to stock up for Reuben sandwiches all year long with these 2 fun, food canning recipes. Canned Corn Beef You Will Need 15 – 20 lbs Corned beef brisket roast (you can purchase this from an online supplier like City Foods Inc/Bea’s Best.) Corned beef seasoning (This should come with your corned beef. If it doesn’t, you can use this recipe for pickling spices.) Wide-mouthed quart size canning jars with lids Directions​ Sterilize your canning jars. Cut your roast up into 1″ squares and fill your jars to the top with them. Stick a butter knife down to the bottom of each jar and pull inward toward the center of the jar to release air bubbles. Step 3 should result in the meat settling. Add additional meat to fill the jars to the top again and then repeat step 3. Place 1/2 teaspoon corned beef spices in each jar. Wipe the rims of your jars with a cloth soaked in vinegar and place the lids on the jars. Place jars in your pressure canner, following the meat canning instructions in your pressure canner owner’s manual. Note: No additional liquid is needed during the canning of corned beef because the meat produces its own flavorful juices. Canned Sauerkraut Part 1: Making The Kraut You Will Need 10 lbs raw cabbage Table salt Cheesecloth Quart-sized canning jars with lids Directions Core and quarter your cabbage heads. Wash your quartered cabbage heads and let them sit for 10 minutes to dry. Thinly shred your dried cabbage heads. Place the shredded cabbage in a large bowl, sprinkle lightly with salt, and let sit for 15 minutes. Fill your quart-sized canning jars with salted, shredded cabbage, stopping about 3 inches from the top of each container. Pack the contents of each jar down tightly with a wooden spoon. As you pack, the cabbage will produce liquid. Stop packing when there is enough liquid to cover the cabbage. Cover each jar with cheesecloth and allow to sit in a cool, dark location for 4 – 6 weeks, or until cabbage appears wilted, yet crisp. Note: As your cabbage ferments, bits of it will emulsify and rise to the surface. Scoop this foam out of your jars each day. Canned Sauerkraut Part 2: Canning The Kraut You Will Need Fermented Cabbage (from part 1 of this recipe) Pickling Salt Pint-sized canning jars with lids Directions Use a colander to drain your fermented cabbage. Bring 4 quarts of water and 6 tablespoons of pickling salt to a simmer on your stove. Sterilize your canning jars. Fill pint-sized jars with fermented cabbage, pack the cabbage down, and then repeat. Cover fermented cabbage with your hot water/salt brine mixture, stopping an inch from the top of each jar. Remove air bubbles from jars by sticking a butter knife all the way down to the bottom of each jar and pulling toward the center of the jar. Wipe the rim of each jar with a vinegar-soaked cloth and place in your pressure canner. Process according to...

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