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Canned Meatloaf

Saturday, 10-Jul-1999 13:20:20

216.14.0.193 writes:

10-12 pounds lean hamburger meat

2 large onions, diced

2 bell peppers, diced

2 tomatoes, pureed or 1 can crushed tomatoes

1 (about 6 oz) small can of V8 juice

1 whole garlic, peeled and diced

3 eggs

2 cups of grits

6 teaspoons salt

3 teaspoons pepper

In a large bowl mix mixture throughly, making sure that all ingredents are blended evenly. Raw pack into your hot steralized jars (Wide mouth is best) up to the shoulder of the jars. Clean rim and put on the lid and rings. Process meatloaf at 10 pounds of pressure for 90 min for quarts or 75 min for pints. Mixture will make 7 quarts or 14 pints with enough left over for dinner.

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Just so that I will be politically correct. USDA does not recommend that you raw pack hamburger meat. I did read that if you cook the meat 1st that it is acceptable. So here goes. You can still make meatloaf, but make your meat loaves into a size that will fit into your jars. and then precook them. You might want to add a couple tablespoons of grease to each jar. Now just process it at 10 pounds for 90 min for quarts.:~::~::~::~::~::~:

Tamara