Post by smwon on Jul 12, 2006 0:08:19 GMT -5
I was reading Jenny's post about canning bacon and it reminded me of how my mother cans steak. Now ya’ll may already know this, but I thought I would share anyways...
She cuts the pieces to fit in the jar... a wide mouth jar works best. Then she rolls it in flour with salt and pepper. She then fries it till just brown but not done and puts them in the jar. Don’t add any water... then she cans them for 90 minutes. The end product is like a gravy with meat... the meat is pretty crumbly, but it has a very unique flavor... way good!
I said my mother... I guess I do it that way too, it's just her recipe!
She cuts the pieces to fit in the jar... a wide mouth jar works best. Then she rolls it in flour with salt and pepper. She then fries it till just brown but not done and puts them in the jar. Don’t add any water... then she cans them for 90 minutes. The end product is like a gravy with meat... the meat is pretty crumbly, but it has a very unique flavor... way good!
I said my mother... I guess I do it that way too, it's just her recipe!
