Saturday, January 26, 2008

Using Canned Meats

I'm a fan of canned meats. I hate dealing with raw meat, and I love the ease and convenience and portion control of using canned meats. I use them in so many recipes. Here, I share some of those ideas (there will be some overlap with other posts).

  • Barbecue beef/chicken (I just store bbq sauce as part of my storage)
  • Chicken sandwiches, hot and cold
  • Chicken enchiladas (chicken, cream of chicken soup, sour cream/plain yogurt/cream cheese, green chiles, cheese, in tortillas and baked)
  • Soups
  • Chicken pot pie (I'll post a recipe later)
  • Foil dinners (beef, carrots, potatoes (canned or fresh), sprinkled with dried onion and beef bullion granules or onion soup mix, sealed in foil, baked in baking dishes in the oven)
  • Chicken casseroles of many varieties
  • Mexican foods (haystacks, burritos, tacos, etc.)


Angie said...

I found your website from Blog Segullah. Please keep posting! I love this topic and am always looking to learn more. My favorite way to plan ahead is freezer meals.

Melissa said...

Where do you buy your canned meats, and what kinds do you like best? I have never tried buying canned meats, and I'm hesitant to bottle it myself.

wearethree said...

Thanks for getting all this down in one place. It really helps you get started. I love it!! Keep it up!!

Dena Beus said...

How do you store the sour cream?

Anonymous said...

I love canned meats as well, although I've found recently that canning your own meat is WAY cheaper and healthier than the store bought stuff. You can actually even can raw meat and during the pressure canning process, the meat will be cooked and preserved in the process. Easy as pie!

Charlene said...

I've been canning my own meats for about a year now and LOVE it. Makes for quick delicious meals. Would love to see some of your recipes posted just using items from your food storage. Here's a recent favorite of our family.
Souper Beef
2 pint sized jars beef
11 oz can cheddar cheese soup
11 oz can condensed golden mushroom soup
11 oz can French onion soup
Mix soups together. Place beef and broth from the jar in a pot. Stir in the soups. Heat through.
We like it over egg noodles or mashed potatoes. Sometimes we like to change it up a bit with some green pepper, mushrooms, parsley, rosemary, red cooking wine. This makes great hot roast beef sandwiches with gravy. Completely change it up and turn it into delicious stew by adding potato chunks, carrots, celery.