Wednesday, December 5, 2012

Amish Poor Man's Steak or We're not dead yet!

Last November I bit the bullet and canned many jars of Amish Poor Man's Steak.  It had a lot of ingredients in the mixture the canning police says not to can.  We have had meals several times during the year from the canned steak with each one as good as the one before.  Last night I opened another jar now over a year old for a quick "Survival Supper"  I have found if I stir in 3 tablespoons of brown gravy mix (bought in bulk at Sams Club) to 1/2 cup of water and add that to the Amish Steak while it is heating up.  It thickens the mushroom soup and makes a nice gravy.  I served it with rice, green beans and sliced potatoes all from our food stash.  It was a good filling meal.   

Make sure you see my post below this one for 100 recipes in a jar, free for your Kindle today.  Not only are they great for gift giving but you can study the ingredients and see what can be safely stored on your shelves already premixed for you.

6 comments:

  1. I just found your blog via The Prepper and am very excited. I love the way you write, just like I am right there with you and of course your content is great. From a happy follower!

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  2. This looks great! Love your site.

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  3. How long do you think they will store?

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    1. Technically, if canned stored properly, they can last for many years(5 or more). It is generally agreed though, that after 2-3 years, even properly canned goods will begin to suffer in the flavor and texture departments, even though they are still safe to eat. Never eat anything with a broken seal, or a lid that has "ballooned" up, instead of remaining indented, even if the seal is tight. That's a sure sign of bacterial contamination, most commonly of the Botulism variety.

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  4. I assume you used a pressure canner, but you don't mention how long you processed the jars.

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    1. I would base it on the directions for pressure canning beef stew, which would have the closest density and low acidity levels. Then, to be safe, I'd add at least 10 minutes to the processing time. It might change the consistency of the finished product a bit, but better safe than sick is my motto. :)

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