Saturday, May 21, 2011
Canning Roast Beef
Update: finished the canning. Ended up having 4 jars of pork roast. I had to really whack at that lovely roast. It was too big to work with well, and there weren't nature fissures in the meat along which to divide it.
Here's a picture to tempt your taste buds. Pork is on the left and in the back. Beef is on the right.
Looking at the roast beef, I see a lot of fat in there. I'll have to trim the fat off better the next time and use less oil in browning. Really wasn't thinking about how much fat would end up in the broth. I think these will be eaten first because I have no clue how long the jars can be stored before that lovely fat goes rancid. Mmmm, maybe a six-month limit will be placed on these beef roasts.
Speaking of rancid fat. My Dad in his zeal and going-to-Sam's-Club days, bought oil in 5 gallon containers. He built a lovely little rack for it that tips over to allow you to fill another container. Gads, I couldn't believe how heavy 5 gallons of oil is! It's gone rancid, and I can't even lift the thing to throw it away. Going to have to empty it some to get it in the trash. Bleh. What a chore.