Home-Canning Beef and Pork

 

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

Check out these meat canning instructions from the National Center for Home Food Preservation.

How we eat it

Beef

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. 

Pork

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 

One-Pan Wonders: Eggs Benedict

How to make Eggs Benedict on a sailboat with one pan, one burner, and limited space.

I hate doing dishes, and I usually make a huge mess while I cook, so I’ve recently been focusing on how to make my favorite recipes in a small space (such as our boat), with only one burner, and limited dishes. While browsing the Cooking on a Boat Facebook Group, I recently read this Cleverly article about how to save water when making spaghetti and thought I’d start sharing my one-pan wonder recipes, too. Here’s how I cook eggs Benedict without too much mess:

Kitchen Gear Needed

Ingredients

  • 1 English muffin OR 2 pieces of bread
  • 2 eggs, yolks separated
  • 2 eggs (whites and yolks, unseparated)
  • 4 drops of lemon juice
  • 1 tbsp water
  • 2-3 tbsp ghee or melted butter
  • other toppings (see variations below)

Instructions

Bread/Toast (in dry frying pan)

1. In the deep frying pan,  toast the bread (or English muffin), flipping as needed.

Sauce (double boiled over pan of water)

2. Remove the bread and set aside on the plates. Fill the pan about 2″ high with water, and bring to a gentle simmer. While the water is heating, prepare the sauce (below).

3. In a metal bowl, combine 2 egg yolks, 4 drops lemon juice, and a tbsp water. Place the metal bowl into the frying pan so that it floats on the simmering water. Whisk the mix quickly until slightly thickened. Remove tje bowl from the heat and stir in 2-3 tbsp of ghee or butter. Set aside.

Poaching the Eggs (in the pan of water)

4. Once the metal bowl is removed. Keep water at a simmer. Crack each egg, one at a time, into a small glass bowl or cup and then gently drop the eggs into the water (make sure they are completely submerged). Poach for 3 minutes.

Assembly (on the plates)

5. While eggs are poaching, layer toppings on the toast or English muffin (see variations below)

6. Once the eggs have been poached, lift each egg, one at a time from the pan with a slotted spatula and place gently onto the prepped toast/muffin.

7. Drizzle Hollandaise sauce on top of the eggs. Sprinkle with paprika. Garnish and serve.

Cleanup (using the hot water from the pan)

8. Save the hot water in the pan. Add a drop of dish soap, and use the hot water to wash your plates, bowl and utensils.

Eggs Benedict Variations

  • Traditional Eggs Benedict: English muffin with ham or bacon, topped with egg and hollandaise sauce.
  • California Eggs Benedict: Wheat toast with avocado (I buy mini sealed guac packs and freeze them), turkey lunchmeat, topped with egg and hollandaise sauce, served with a side of lettuce/greens and sundried tomato.
  • Mushroom Swiss Benedict Toast or English muffin with swiss cheese, rehydrated mushrooms, topped with egg and hollandaise sauce.
  • Sandwich Variation: Sliced cheese, lunch meat, lettuce and tomato, and hollandaise sauce between two piece of bread or English muffin.

Lettuce Wraps

We made these for our dinner guests Rudy and Carol. Rudy mentioned he was diabetic and preferred things that were low-carb. Emily made these, along with fresh summer rolls. We also had fortune cookies, brownies with strawberries, and a fruit salad that included both canned fruit cocktail and some fresh persimmon, kiwi and starfruit.

Ingredients:

Garlic
Ginger
Onions
Dehydrated carrots
Dehydrated mushrooms
Steak (or vegetarian meat)
Hoisin sauce
Whole heads of iceberg lettuce