▼

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.
at

25 comments:

  1. MissyJune 5, 2017 at 11:16 AM

    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!

    ReplyDelete
  2. UnknownJune 5, 2017 at 11:40 AM

    This looks great! Love your site.

    ReplyDelete
  3. susieqJune 5, 2017 at 12:45 PM

    How long do you think they will store?

    ReplyDelete
    Replies
    1. UnknownJune 11, 2017 at 7:35 AM

      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.

      Delete
  4. UnknownJune 6, 2017 at 10:22 AM

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

    ReplyDelete
    Replies
    1. UnknownJune 11, 2017 at 7:40 AM

      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. :)

      Delete
    2. DeeJanuary 29, 2021 at 12:43 PM

      This is the info Mama Bear gave in the instructions (I processed these for 90 minutes at 11 pounds of pressure on my dial gauge.) However, better safe than sorry is my motto also. Adding 10 minutes is preferable. Also, remember to consult your Ball Blue Book on canning to find out how many more minutes to add due to your elevation.

      Delete
  5. UnknownDecember 1, 2017 at 9:07 PM

    We routinely can turkey, chicken, meatballs & gravey, potatos, ham(the best) with it's own gravey in the jar, all meats are pressure canned at 15psi for 90 minutes...we are at 1300 ft above sea level. I always use 15 psi cuz I can always shorten the time, but I want that high temp we get at 15 psi...it will kill anything!

    ReplyDelete
  6. UnknownSeptember 3, 2018 at 2:00 AM

    So, everything I've read said we are not to include flour in a recipe when pressure cooking. Have you ever had any problems with it?

    ReplyDelete
  7. UnknownOctober 10, 2018 at 6:32 AM

    Help! I can't locate the meal in a jar recipes on your site!

    ReplyDelete
    Replies
    1. Mary BurtDecember 4, 2018 at 8:47 AM

      I could not find the recipes either.

      Delete
    2. K KodraMay 6, 2019 at 5:08 PM

      Find most of the recipe here: https://www.askaprepper.com/canning-amish-poor-mans-steak/

      Delete
    3. DeeJuly 24, 2020 at 2:54 PM

      Here is the recipe.
      https://challengedsurvival.blogspot.com/search?q=Amish+poor+mans+steak

      Delete
  8. ChillJuly 24, 2020 at 12:45 PM

    Kind confused about the milk-does it go in the meat??

    ReplyDelete
  9. ChillAugust 10, 2020 at 2:44 PM

    I figured it out. Canned a third of your recipe and loved it. I haven't actually used any of the stuff I canned yet, but am looking forward to it. I am a little apprehensive about the food police items, but we'll see.

    ReplyDelete
  10. UnknownOctober 13, 2020 at 10:01 PM

    I dont see the recipes for 100 recipes in a jar

    ReplyDelete
  11. UnknownJanuary 19, 2021 at 12:17 PM

    Would i be able to make thids w the water bath method??

    ReplyDelete
    Replies
    1. DeeJanuary 19, 2021 at 3:12 PM

      NO! You must use a pressure canner for meat products.

      Delete
    2. DeeJanuary 19, 2021 at 3:15 PM

      Sorry about the exclamation point...LOl...it should have a period. But seriously speaking, water bath canning is not for meat or meat mixtures of any kind. It would be extremely dangerous to you and your family. Pressure can only.

      Delete
    3. SunflowerMommaJuly 2, 2021 at 10:11 PM

      Not true! They don't have pressure canners in other countries and Water bath everything safely. Meat is 3 hours.

      Delete
  12. UnknownJanuary 29, 2021 at 9:30 AM

    Am very interested in your post and knowledge of preserving foods for long term storage of perishable foods.
    Yours is the best source for this type of information that I have found to date!
    Thank you very much!

    ReplyDelete
  13. UnknownJanuary 29, 2021 at 9:41 AM

    How do I access your blogs?

    ReplyDelete
    Replies
    1. DeeJanuary 29, 2021 at 1:00 PM

      Hi,
      This is not my blog. However, you can go here https://challengedsurvival.blogspot.com/ and look to the left, you will see all of the latest blogs to click on. Happy Preserving!

      Delete
  14. DeeJanuary 29, 2021 at 12:45 PM

    For those looking for the recipe it can be found here.
    http://challengedsurvival.blogspot.com/search?q=Poor+Man

    ReplyDelete
  15. K KodraJune 1, 2021 at 8:18 AM

    Just opened a jar that was canned in 06/2020 for our supper last night and it was fantastic. My husband, who is very picky, literally cleaned his plate. Gathering the ingredients for another round but this time it will be for the 30 pound batch of meat. I originally did a 10 pound batch as that was what I was able to scare up from visiting 5 stores during COVID... Well worth the time.

    ReplyDelete