PoGo

How much fat is too much?

I've just canned some pork roast. After removing every scrap of fat from the meat that I could see, chilling the broth and removing the fat that hardened on top, I still ended up with about 1/8" of fat layered in the bottles.

I really, really don't want this meat to go rancid.

I don't know if this is the recipe in question, but it's one in my collection of Blue Books.

This is from the Ball Blue Book

Volume 1, Published by Alltrista Corp. copyright 1995, 1997, 1998, Page 59

Chicken a la King

True chicken a la King is made of all white meat, pure cream and sherry wine.

The recipe given here is for a product suitable for canning or freezing.

2 (3 1/2 to 4 pounds) stewing chickens, cut into pieces

2 stalks celery, quartered

1 onion, quartered

1 carrot, quartered

4 peppercorns

2 whole allspice

1 bay leaf

2 teaspoons salt

1/4 cup chicken fat or butter

1/2 cup flour

5 cups chicken broth

1/2 cup chopped celery (about 1 stalk)

1/4 cup chopped pimento

1 tablespoon chopped parsley

Salt and pepper to taste

Combine chicken, celery stalks, onion, carrot, peppercorns, allspice, bay leaf, and salt in a large sauce pot.

Cover with water. Bring to a boil; reduce heat; simmer 2 to 3 hours or until chicken is tender.

Remove and discard vegetables. Allow chicken to cool in broth. Remove chicken. Skim off excess fat; strain broth.

Remove skin and bones from meat. Cut meat into 1-inch pieces.

Melt fat or butter; add flour, stirring until smooth. Gradually add chicken broth and cook until thickened, stirring constantly.

Add chicken and remaining ingredients. Simmer 5 minutes. Pack hot meat and sauce into hot jars, leaving 1-inch head space.

Remove air bubbles. Adjust two-piece caps.

Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, at 10 pounds pressure in steam-pressure canner.

Yield: about 4 pints or 2 quarts.

To serve: Brown mushrooms in butter, add mushrooms to Chicken a la King, if desired. Heat until hot throughout.

GinnyB, perhaps you could remove the butter and flour, adding them later when opened for use?

I use my chicken soup for an "a la King" type product. I bring the soup to a boil, thicken and add cream then serve over biscuits.

Nice tutorial! Thank you, Leah.

You can read how these "guy's" make their own vanilla.

Don't know how this would work for a mix...to make fudgy brownies from scratch, I decrease the flour and decrease the cooking time just slightly.

Great suggestions in this thread!

Sounds good, HSmom!

Good luck!

jewlzm, that's great! It's wonderful to know that you can trust a child to do as directed. Give her a from me!

Well, that bites!

WOW, what a list westbrook!

Last year I think, high school wrestling matches between UT and WY were canceled because the boys were coming down with infections.

The mats were cleaned between matches, but something wasn't working as it was supposed to. I can't remember what it was they were cleaning with. Something to keep in mind when you have kids in sports activities, be they school, church etc.

You're welcome.

Interesting, Momo. Please do let us know.

Good for you!

I figured that. Have you tried flowers?

Hey, Michael's throwing kisses at somebody!

Nett, I'm sure you're just fine!

My opinion differs, this is not an adult forum per say, it's a preparedness forum.

Preparedness is for the whole family, not just for adults. Many of the members have children and make it a point to teach their children the preparedness lifestyle.

And on the other hand, Darlene owns this place and that gives her the right to ask for and expect a certain behavior on her board.

And by the way, if anyone is wondering...it was me that warned her about "adult" jokes being posted.

So cookiejar, have your weeds bloomed yet, so you can identify them?

This link looks interesting.

http://plantatlas.usf.edu/result.asp?count...name=Miami-Dade

Ya might need to wait until they bloom, to make sure of what they are.