More Sandwich Fillings for the Pantry Shelf || Part Two || Sausage & Peppers and Meatball Subs
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- Опубликовано: 18 сен 2024
- Today we are pressure canning 2 meal in a jar recipes for a total of 25 shelf stable meals. Whether you choose to serve them on a hoagie, a baked potato, pasta, or just in a bowl, these are fast, easy and delicious!
We'll also talk about the various ways to can meatballs and why this is my preferred method.
Welcome to Part Two of the Sandwich on the Shelf Series!
xoxo,
Carter
Marinara (sufficient for 25 pints):
12 15oz cans tomato sauce
2T sugar
2-3T Italian Seasoning
Salt to taste
Red Pepper flakes to taste
2T garlic powder
Meatballs: (sufficient for 12 pints)
6lbs ground beef
1 large onion, grated with juices
garlic to taste
2-3 T Italian dressing dry mix
salt to taste
Mix all together. form into 1.5" balls and cook at 500 degrees about 10 minutes.
Jar Lids: For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: forjars.co?sca_ref=2901432.VbUi032n6C and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!
Amazon Affiliate Links to items mentioned:
Presto Electric Pressure Canner: amzn.to/3yg2XTD
All American Pressure Canner: amzn.to/3TuWsGj
Hi Carter...My things to can list is getting very long LOL :)
Thank David for being SO willing to taste test for all of us. LOL We know he's pacing around waiting.
Y'all are just too cute 🤗
You best get to work, Vicki! David has really latched on to his role as a taste-tester, hasn't he? Always happy to see you here!
I found that adding mushroom powder to the meatball mixture makes for a great binder and a super awesome umami flavor.
What a great idea! Thanks, Katie!
That sounds awesome!
My family does not like mushrooms so I use mushroom powder to sneak it in and they still like the dish.
I started canning a few years ago then skipped a year and now I'm back. Just started canning meats for soups. I found your channel this week and fell in love with it. I am definitely gonna try these. Also, I had been researching the electric canner. That is probably how you came up in my feed. I saw they were on sale and passed it by then you had a shorts video about the sale so I used your link to give you the commission. Yay.... Thanks for making your channel so easy to follow. Plus, I love your organization skill. I want you kitchen... 😀
Thank you so much, Jackie! I'm happy you've joined us!
Carter, we’re loving this series. Thank you so much. About sticking your hands in gloppy ground beef, I buy gloves from the pharmacy area at Costco. As a nurse for many years, my motto was ‘I can do anything with gloves on.’ And I did!
Thanks so much! I always wonder if anything leaches out of the gloves into the food. Your thoughts?
get food grade gloves...Sams, Costco or any restaurant supply store.
Heya, stumbled upon this video! While I don’t agree with folks not following safe (scientifically tested and approved) recipes, I respect folks making their own choices - just to be aware of things and understand the rules. It may be perfectly reasonable that something should be safe to can but there is no scientific testing to back it up. Anyway, your food looks delicious and it gives me ideas! ❤❤❤
Ha! Joke is on me. I have been canning for over 60 years; certainly I did not think I was going to learn any new tricks watching. But I did! The grated onion is a great idea for adding extra moisture. Also, it has never occured to me to can sausage & roasted veggies for sandwiches. Such a great pantry shelf idea. Thanks for the tips. I use the scoops also for making the meatballs. Dip the scoop in a cup of water and the meatballs slide out easier.
So glad too have you here, Janice!
Oh my goodness thank you for sharing this ❤❤❤. The thing I liked was you both trying it after and giving us a review of the two products ❤❤❤❤❤❤❤
You are so welcome!
Another great video for my to do list. Just got in 5 cases of pints jars today. I’m so mad at myself because I thought I had ordered the wide mouth but instead I ordered the regular pints. So, I’ll be putting those aside for soups and Brunswick stew. Just ordered 3 cases of wide mouth pints and I made sure I was ordering the right ones this time. I’m want to can some dry potatoes like you do next week. Your videos makes my mouth water. Can’t wait to get started.
Yay! You have a lot of yummy canning in your future! I can't wait to get the updates! So glad you're here, Lois!
Just found your channel and I agree with another commenter, my list of things to can is gro-o-wing! We love having meals in a jar, ready for the many times when life gets busy, or we just get tired. I watched this video first, so now need to go back and watch the first. ❤❤
Welcome, Lee!
great set of videos. Thanks for all your hard work! Good idea for using peppers from the garden this summer.
Thanks, Darla! Definitely a good way to preserve those bell peppers straight from the garden!
I love that you do taste test your products after you can them. It’s very helpful. Now that it’s been a while, do you still see yourself making these again?
Yes, but we've each solidified our favorite over time. David's first choice is the sausage and peppers. Mine is the Meatballs.
Carter, being a Maryland girl... I just love MD crab soup. It has beef, shredded cabbage in it. Could you please do a Canning on it. I'm sure David would love too.
That's a new one for me. I'll investigate a bit.
Carter, I've been canning Sicilian style meatballs for over 20 years in marinara sauce or partially precooked and dry canned, both have been fine. Also have canned sausage in marinara. I'm gonna try your peppers and onions though looks great!
Interesting! The dry canned meatballs stayed moist?
@@growandpreserve I use them for stroganoff alfredo etc. they are partially cooked before canning so have some juice. I just drain them add put into sauce, and heat. They have been great so far lol
@@constancebeck2992 Sounds delish! I love beef stroganoff!
next time-add the oil to your bags of cut onions and peppers, massage the bags to coat the veggies, then dump them onto the baking sheet...❤
Great tip!
@@growandpreserveI personally would preserve the peppers and onions separate from the meat following the USDA recipe for marinated peppers in guide 6 page 20. They are water bath canned and less cooked.
@@dang495 Sounds delish. The goal is to do what works best for you.
Thanks! loving the Dinners on the Shelf Jars...
Donald, that's the coolest thing ever! My first super thanks. Thank you so very much!
Oh wow. Even more stuff for me to can. I have a great meatball and marinara recipe that we love so I will definitely be doing that. I love to make homemade baguettes so that would be even better. We just can’t eat them too often or we will both be big as the house!! Thanks for the videos!!
Sounds amazing, Denise!
I am about 2 mins in and all ready know I’m doing these. Definitely my kind of food!
Yay! These both turned out so yummy. A bowl, a fork, and I'm good to go with these! Hope you love them too, Mel!
@@growandpreserve I’m just realizing there’s a previous sandwich video. Some how I missed that. Off to watch.
@@Mel-vu9ss Yes! The Chipotle Beef in that one was a huge hit! There's also one more coming...it's in the works now.
@@growandpreserve great series idea!!
Oh my goodness I could watch you all day! I’ll have to see how I could do a ketovore version of the sausage & onion/peppers. I could eat it right out of the jar - no bread!
Perfect, Vicki. I also replied to you on the Pressure Canning 101 video with links to a couple other recipes that may work for you with minimal modifications. Let me know which ones you decide to try!
Nice video, and beautiful jars. Great job, as always. ❤
Thanks, Lisa! Always happy to see you!
BOTH look absolutely Delicious Carter 🤗🤗🙏 Kendra
Thank you so much 🤗
You do such a great job with your videos
Thank you so much, Annette! I'm so happy to have you here!
These look delicious! Man my canning list is expanding quickly 😂
You'd best get to work!
@@growandpreserve Haha YES! I'm in the process of figuring out what I will can next while I have my husband figure out how to expand my shelf space 😂
I add a little ground pork to my ground beef; 1 lb pork to 3 lb beef. It adds just enough fat to keep them moist. I haven't canned any yet though.
Great idea! I do that with meatloaf. Wonder why I don’t do it with meatballs! 🤷🏻♀️ Thanks for idea! Great to have you here, Granny!
I just had my dinner, but you have my mouth watering!! Gonna Try these.
Yay! I think you'll enjoy them, GGMM! Keep me posted!
I love this series.❤
Thanks, Deauxneal!
Saw your channel recently ... and had to subscribe. Always love a good sandwich!
Thank you, Shamus! So happy to have you here!
yer killing me Carter! I want to make every thing I see you doing!!
Excellent, Marcia! So glad to have you here.
Just found your channel and loving it.
Welcome, Penny! So glad to have you here!
Carter! Thanks for sharing 😊 I found a sale on beef so am going to try a couple of these sandwich starters. Take good care! Oh, I got myself a wooden spoon.. Thanks for the link!!
Great, Shannon! Keep me posted on what you try! Glad you were able to get a jumbo wooden spoon. Hope it was long enough!
❤ this ideavill be making ..thanks
I will try the Italian sausages recipe first. It sounds delicious. What I use for a de-bubbler is a wooden skewer.
Good idea on the wooden skewer!
@@growandpreserve actually, a chopstick.
About sandwich ideas - I don't always make a proper sandwich. My favorite thing is a slce of sourdough lightly toasted in a toaster oven, spread mayo, top with cheddar cheese and freshly ground pepper, then back in the toaster oven. Once the cheese os melted I pile it high with sauerkraut (or my fermented curtido, nice and spicy). This is very satisfying but not super heavy, perfect for lunch. Some people might do beans on cheese toast. Or a tuna melt, or just add tomato and some leftover bacon. I guess two slices of bread is too much for me, I prefer the inside stuff, even if it's mostly veg.
I agree. Nice choices!
David's rating, I think echoes mine! Wish I was there to try them! ❤
Me too! Wouldn't that be fun?!
LOVE I found your videos
Welcome, Angell!
Need to try this !!
Yes, you do! Go for it, Karrie!
Looks so yummy!!!!
Thank you, Karrie! Glad to have you here!
Thanks!
Thank you so much, Donald!
I love your kitchen. We moved into a smaller house and i now have a small kitchen it is not pleasant to work in. I miss my double oven and room for a big work table.
Thank you, Jan! The one thing that's missing in this kitchen is storage! I have to keep my dishes, silverware and cloth napkins down the hall! I'm working on a plan for that though. What could you do to make your kitchen a more pleasant place to work?
@@growandpreserve there is a curved bar at the entrance to the kitchen that makes it hard to navigate. I bought a cabinet depth fridge and that helped some. I just don't have any countertop that is more than 18" wide which makes most tasks really difficult. I would like to eliminate the bar and have just a work table that can be pushed away if needed but it would eliminate the cabinet that stores my pans. It's just not a functional kitchen.
@@TXJan0057 Yep. 18" is a pretty tight workspace! I hope you find a way to make it work. It can be very frustrating when something doesn't function the way it should
Oh I am so hungry now. Both look beautiful. A lot of work for your eating pleasure David. What would you estimate the cost per jar? Carter cannot wait for your next canning extravaganza. Good video.
Good question! I dug out my receipts from Costco and Sprouts. The sausage was $15. The tomato sauce was $11. Peppers were $8. Onions were $4. And the grass fed ground beef was $36. I had the garlic, so call that $2. Looks like $76 total for 25 pints, so roughly $3/pint. Clearly the meatballs were the more expensive of the two, but they are so good.
@@growandpreserve Well you can't buy a fantastic sandwich for that..
@@donnamullins2089 So true!
This is the first I’ve seen actual good meals in a jar. I’m writing down these recipes. Where can I find the sugar free canned fruit recipe from your pantry tour?
Thank you! Hope you enjoy them. Here's the sugar-free fruit video: ruclips.net/video/qXo7HsDOino/видео.html
Love your canning videos! What is the canning time these in pints and quarts?
Thanks, Trish! 75 minutes for pints. 90 minutes for quarts.
Good deal
Can’t believe I’m eating toast and banana right now. I want that meatball sandwich so bad ❤
You made me chuckle! I think you need meatball sandwiches on the menu this week. Thanks for being here, Katya!
@@growandpreserve I’m waiting patiently for my new Presto digital pressure canner to arrive tomorrow. Can’t wait to try all your wonderful recipes x
@@Katya-zj7ni Tomorrow! Woohoo! I can't wait for the updates!
first batch of the meatballs in the canner as i type
Nice! Keep me posted.
had a jar not seal so we tried it on mashed potatoes, YUM! followed your directions to a T, the only thing i did diff was after scooping the meat balls i rolled them a bit with my hands and they actually held together great! thanks again for another great recipe! one things i really like about your channel is the great (not boring) recipes! keep up the good work. looking forward to some new recipes in the new year. Merry Christmas and a happy new year!
@@growandpreserve
Excellent, DeeDee! Thanks for reporting back, and thanks for the tip about rolling the meatballs. I'll do that next time. Merry Christmas! @@deedeemat3991
what temp was the oven for the sausages, i have left ofer sauce so will finish it up with the sausage
Probably 400, although I don't remember exactly.
hi Carter! great tutorial. how well did the meatballs hold together?
Reasonably well. Not perfect, but I cut them anyway to take a bite. Still tasty! I would definitely do it again.
Hi there, Do you have any ideas why my meatballs in marinara sauce syphoned out so much? I did pints, left 1" headspace, etc. etc. Any more ideas?
Thick tomato products seem to have a mind of their own. Shoot for 1 1/4" headspace next time. It happens to all of us.
Do you think I can just water down the tomato sauce a bit?
Just wanted to know, after all this time how these meatballs and peppers held up?
Quite well! I think I'm down to one jar left of the sausage and peppers and 2 jars of the meatballs.
Now I'm hungry for a meatball sub! How do the peppers and onions hold up to canning? Would it be better to not precook them?
They hold together fine. After 75 minutes processing time, they're not going to maintain any sort of crispness, even if you put them in raw.
Sorry if this is a silly question and a no brainer, but how long did you cook your onions and peppers, I assume not all the way?
Not a silly question! I just wanted them to relax a bit so I could fit more in the jar. As I recall, it was just a few minutes, maybe 8-10. Hope that helps, Luell!
Have you had luck or tried dry canning meatballs? We love sweet and sour meatballs and honey garlic. Would be nice to have either as a meal in a jar. Haven't found anywhere online anyone making those sauces over meat balls to can.
Those both sound good. I'll look into it. I have not dry canned them, but my sister-in-law did. She said hers came out like hockey pucks (hard as rocks).
@@growandpreserve I wondered about that.
Is the sausage and peppers an approved recipe? I want to put some sausage and my pasta sauce up but can't find if it is USDA approved. Thank you!
It's not a recipe that has been tested by the government, Marie, but it does follow safe canning guidelines.
@@growandpreserve Thank you! I want to send some jars to college with my son in the fall :)
How long the canning time for pint jars?
75 minutes for pints
@@growandpreserve I feel so special that you responded. I am so enjoying your channel. I set my daughter out to get me three more boxes of pint jars. You make it so simple and fun. And yes I did it for 75 minutes. I think that’s pretty general. Thank you. Carter and God bless. Also good luck with your new kitchen. I can’t wait to see it your friend Sue
Carter, are you close to Nashville or Knoxville? I’m in Bristol. Costco is 2 hours away🥴
Hey, Thyme! I'm closer to Nashville. Costco is about 20 minutes away. When I lived in Atlanta, Costco was less than 2 miles from my house. Now that was dangerous! Do you have a Sam's Club closer?
Yes, we have e. Sam’s here. No Italian sausage 😢
How long did you pressure can these for? I have the Presto canner just like your.
Hey, Katie! 75 minutes for pints or smaller.
Confirming you processed these pints at standard meat times of 75 min? Cause I am going to have to make this!
Yes, I did. Let me know how it goes.
@@growandpreserve Ty! Will be a bit. Canning 100 lbs of potatoes right now! 🤪
Everything’s on sale so doing this today Ty!
How long did you cook your sausage for and what did you have your oven set on.
Hey, Lois! The oven was at 500F. I only cooked it for about 15 minutes. My goal was to firm it up so I could cut it but not completely cook it through.
Do you use lean meat such as 93%? We get ours in 93%, 85% or 80%. Judy
Good question, Judy. I think any of the above would be fine. I'm reasonably sure this one was 85% lean. Since ground beef gets cooked before being canned, much of the fat will have already been released and therefore not an issue for sealing properly. So glad to have you here, Judy.
I canned some store bought meatballs once, and they were awful. 😅 The filler swells up and kinda turns sour. I will have to make my own to can. Thanks for the recipe.
Fascinating! I hadn't heard that about prepared meatballs.
How long did you process these ?
75 minutes for pints and smaller. If you do a quart or 1.5 pint jar, it would be 90 minutes. Thanks for being here, Tamra!
Are these sausages pre cooked or raw?
These started raw, but I did cook them partially before canning.
Ty 4responding .I canned some but they were pre cooked some I had bought at Costco...now one group admin said they're not safe because of nitrates turning out bad cuz pre cooked..
I can't think how that makes sense, Pat.@@patgriego4939
I was thinking the same..oh well..
Hey Carter, what temperature did you cook your sausage, peppers & onions at? Also, what was your head space? I'm guessing an inch
Hey, Rob. The oven was probably at 400. Head space a bit over an inch. The thick saw will need a bit of room to sputter.
@@growandpreserve thank you