Meat, Fish and Poultry
Most plain meat, fish, and poultry are best preserved by wrapping and freezing. However, by combining these proteins with sauces or soups, nutritious meals can be quickly served without sacrificing quality ingredients.
1. Marinara Sauce with Beef
This recipe makes about one quart of sauce. Make in multiple batches as desire, up to seven quarts at a time. Most pressure canners only hold seven quart jars at a time
- 3 Tbsp olive oil, divided
- 1/4 cup onion, finely chopped
- 1/2 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1/8 cup finely grated carrot
- 2 pounds fresh, ripe Roma tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tbsp finely chopped fresh garlic
- 1 pound freshly chopped or ground beef
Method
- Drop tomatoes a few at a time into boiling water for 30 – 60 seconds. Slip peels from tomatoes and remove stem ends.
- In a heavy pan over low heat, add 2 Tbsp oil, onions, salt, and pepper.
- Saute until the onions are soft, but not brown, about ten minutes.
- Add carrot shreds and continue to cook for five more minutes.
- Crush the tomatoes by squeezing them through your fingers or using a potato masher.
- Add tomatoes to mixture in pot. Add the herbs and garlic. Bring to a simmer and after five minutes, taste the sauce.
- If it is not sweet enough, add up to a tablespoon of sugar.
- Continue to simmer until sauce has reduced to a thick consistency.
- Puree the sauce with an immersion blender, or transfer it to a blender or food processor.
- Process sauce until smooth.
- Return sauce to pan and keep hot.
- Brown meat in remaining olive oil; drain off fat and add meat to sauce.
- Simmer five more minutes, then pour into hot, sterile quart jars.
- Wipe rims, screw on lids and rings
- Process for 60 minutes in a pressure canner.
2. Potted beef
- 5 pounds boneless beef roast
- 1/2 cup fresh sage
- 1/4 cup fresh thyme
- 2 tsp ground mace or allspice
- 1 grated nutmegs
- 2 Tbsp salt
- 1 Tbsp pepper
- 1 1/2 pounds butter, softened
Method
- Roast beef in a 400oF oven for one and a half hours, or until well done.
- Remove beef from pan and refrigerate.
- When the beef is thoroughly chilled, remove crust and fat from the outside of the roast.
- Cut the meat into small bits and pound with a meat mallet or the bottom of a heavy pan or skillet.
- Sprinkle seasonings over meat and continue pounding until they are incorporated into the meat.
- Alternate meat and butter layers in a ceramic or stoneware jar.
- Press the mixture down well, cover, and bake in a 350oF oven for one hour.
- Let the beef cool. When it is cold, pour melted butter over all to seal.
- Refrigerate.
Beef can be kept this way for up to two weeks.
3. Gefilte Fish
- 1 whitefish
- 1 carp
- 1 pike
- 1-3 eggs
- 1/4 tsp each sugar, salt, ground white pepper
- 3 carrots, sliced
- 2 medium onions, sliced
Method
- Fillet all three fish (any freshwater fish will do, but you should use three different varieties),reserving heads and bones.
- Grind raw fish, alternating pieces, until fine.
- Weigh fish and add one egg for each pound of fish.
- Add salt, pepper, and sugar.
- Shape this mixture into 1 inch diameter balls.
- Place fish heads, bones, carrots and onions into a deep pot; cover with cold water and bring to a boil.
- Cook at the boil for 20 minutes, replenishing with hot water as needed to keep bones covered.
- After 20 minutes, add fish balls, return to the boil, reduce heat, and simmer for 30-40 minutes.
- Discard heads and bones.
- Pack fish balls, carrots, and onions into hot jars, fill with broth leaving 1” head space.
- Wipe rims; screw on lids and rings.
- Process in a pressure canner for 90 minutes.
4. Salted Anchovies
- 3 pounds fresh anchovies
- 5 cups pickling (kosher) salt
Method
- Remove heads and connecting entrails from fish.
- In a shallow, flat pan, alternate layers of salt and fish, beginning and ending with a layer of salt.
- Set aside for 24 hours.
- Drain the fish on paper towels.
- Cover the bottom of a wide-mouth jar with a layer of salt.
- Pack a layer of anchovies together tightly, head to tail, on top of the salt.
- Cover fish with salt, then add a layer of anchovies crosswise to the first layer.
- Repeat layers until the jar is full, finishing with a layer of salt.
- Place a saucer or other small disk on top of the salt.
- Weigh disk with a water-filled jar until oil rises onto the saucer (about a week).
- Remove the weight, spoon off the oily substance and remove the saucer.
- Cover the jar and put it in the refrigerator.
- Rinse anchovies with running water before using, or soak them in a cold water bath.
- If kept refrigerated, the anchovies will keep well for 1-2 years.
5. Pickled Pig’s Feet
- 8 pig’s feet
- 1/2 cup pickling (kosher) salt
- 2 quarts vinegar
- 1 small hot red chili
- 2 Tbsp fresh horseradish, grated
- 1 tsp black peppercorns
- 1 tsp allspice
Method
- Place feet in a shallow pan or tray.
- Sprinkle with salt; let stand for four hours.
- Wash the feet well in water, place them in a large pan of hot water, and cook for two to three hours, or until tender, but before meat falls off bones.
- Pack the feet in hot, sterile quart jars.
- Boil the vinegar with the chili, horseradish, peppercorns, and allspice for five minutes.
- Pour vinegar mixture over feet, leaving 1/2 inch head space.
- Wipe rims, screw on lids and rings.
- Process in a boiling water bath for 90 minutes.
6. Chicken Stew
By leaving vegetables in large pieces, they will be less likely to be overdone because of the longer processing time poultry requires. Any bird can be used.
- 1 stewing chicken
- About 5 pounds 3 carrots 1 small onion
- 3 stalks celery
- 1 tsp sage or poultry seasoning
- 1 tsp dried tarragon
- 1 small red or green bell pepper
- 1/2 tsp paprika
- 1 tsp dried parsley
Method
- Rinse chicken inside and out; pat dry.
- Put chicken in a large Dutch oven or heavy pot.
- Add enough water to cover.
- Put lid in place and bring to boiling.
- Reduce heat, and simmer for 1 1/2 hours.
- Turn off heat, remove chicken and set aside to cool enough to handle.
- Strain broth, return to pan, and keep hot.
- Clean and cut carrots and celery (with leaves if possible) into 1 inch lengths.
- Clean and cut onion and bell pepper into 1/2 inch chunks.
- Remove skin and bones from chicken and cut up in 1 inch pieces.
- Thoroughly mix light and dark pieces, dividing into two hot quart jars.
- Add halve the vegetables to each jar, and half of each spice into each jar.
- Pour boiling broth over all, leaving 1 inch head space. If there is not enough broth, use boiling water.
- Wipe rims, screw on lids and rings.
- Process in pressure canner at 10 pounds pressure for 90 minutes.
- To serve, empty jar into large saucepan, bring to a boil, thicken as desired and serve over rice, noodles or fresh biscuits.