Why We Can Meat
Before sailing, we preserve a lot of meat. Meat is often expensive out of the country, plus we have limited freezer space, and we often go a month or more without a grocery store. Canning beef and pork makes for easy meals, and it’s SO EASY with a pressure cooker.
How we can it
How we eat it
We can a lot of beef. It’s great with instant mashed potatoes, or mixed with cream of mushroom soup and poured over noodles like stroganoff. Check out meals we’ve made with canned beef.
We almost always shred this, heat it with barbeque sauce, and then eat it on a bun or bread (if we have them). Otherwise, it’s great to eat with a fork. This year we also tried a carnitas recipe, which we think will be good inside tortillas, which keep quite a while without refrigeration. Check out meals we’ve made with canned pork.
Chicken (store-bought), and here’s why:
Clark has canned chicken in the past but has since discovered that canned chicken is inexpensive at Costco, and tastes just as good as home-canned chicken. You can also find fairly decent quality chicken everywhere in the Bahamas and Central America. Beef and pork are harder to find, which is why we can them at home. Check out meals we’ve made with canned chicken.
Other Canned Items
We also can dehydrated vegetables by using a vacuum food sealer attachment to suck all the air out of the containers and keep them dry. This trip, we will bring dehydrated broccoli, carrots, and mushrooms (luckily, we live down the road from a mushroom factory and can get them VERY cheaply). Check out food we’ve made with dehydrated broccoli, and food we’ve made with dehydrated mushrooms