Posts Tagged With: steak

The Last of the Garden: Potatoes!

I was a little late in harvesting my potatoes this year… I got busy trying to get into a new routine that included beginning homeschool for my preschooler!  I didn’t make it out to the garden for over a week, and in that time the potato vines went from “dying” to “dead”.  It wasn’t a big deal, the potatoes were fine for the most part, although they were beginning to get molested by some sort of bug or fungus.

Potatoes are fun to grow.  Have you ever tried growing them?  I didn’t grow nearly as many as I intended to this year.  I completely forgot to even plant sweet potatoes, and I wish I would have at least doubled the white and red potatoes that I planted.   They are so easy to grow, and require absolutely no attention while they grow besides weeding.  As an added bonus, come harvest, you get to dig in the dirt and search for them!  It’s fun for all ages!

This is the first time I’ve ever “preserved” potatoes.  I know I could have stored them in the basement long term just in a brown paper bag, but for one, I didn’t have that many, and secondly I was a little concerned about some of the potatoes that looked like a bug got to them.  I wasn’t sure if they would store well or rot quickly.  Lastly, I actually purchase sliced canned potatoes (*gasp!*) because my husband makes the most delicious fried potatoes with them.  The canned kind cook up so much tastier than a fresh potato sliced does, too.  So anyway, it made sense to me to slice and can my potatoes instead of storing them in the basement and hoping they last, while still purchasing canned potatoes.  Right?  🙂
This was pretty easy to do…once you get all the potatoes peeled, that is.  But after you get through that, the rest is simple!

Sliced Canned Potatoes

What you will need:

  • Food Processor
  • Colander
  • Stainless Steel Stock Pot
  • Peeled white potatoes (I forgot to weigh mine!  The Ball Book says you’ll need 2-3 lbs per pint if CUBING them.  Eyeballing my pile, it looks like around 6-7lbs, and I got 3 quarts of slices out of that.  Don’t quote me on it though.)
  • Boiling Water

Directions:

  1. After you peel each potato, put it into a stainless steel pot filled with cold water to prevent browning.  Once all the potatoes are peeled, drain them into a colander, rinse them, and fill the pot back up with fresh cold water and put the potatoes back in the water.
  2. Using your food processor with the slicing attachment (or a sharp chef knife and careful fingers!), slice each of the potatoes, putting the slices immediately back into the water to keep them from browning.  Once you have sliced all the potatoes, put the full pot on the stove and begin to heat the water.
  3. Begin heating clean jars in your pressure canner on the stove, and lids in a separate pan.  Fill another pot with water and bring to a boil.  (I actually just used my teapot for easier pouring!)
  4. Heat the sliced potatoes until they are hot through.  You don’t need to boil them.  Just pull one slice out with a tongs and check if it’s hot.  Once they are hot, you are ready to fill the jars.  Drain the potatoes back into a colander, then fill the hot jars.
  5. Fill jars with boiling water to a 1-inch headspace.  Using a plastic tool, slide it between the potato slices and the jar, releasing air bubbles.  Adjust headspace if needed.
  6. Wipe rims and place lids on jars.  Tighten rings, and place back in the canner.
  7. Vent 10 minutes, set gauge to 10lbs psi, and let pressure build.  Once 10 or 11 lbs psi is achieved, process pints for 35 minutes and quarts for 40 minutes.
  8. Turn off heat and allow pressure to return to zero naturally.  Once it reaches zero, wait 2 more minutes, then remove gauge and canner lid.  Wait 10 minutes for jars to acclimate to your kitchen temperature, then remove jars to a towel on the counter.
  9. Let jars cool completely, clean lids, label and store up to 1 year!

    Don’t they look kind of neat stacked up in there?

Ty’s Delicious Fried Sliced Potatoes

There’s no specific recipe for these.  You basically just heat some oil and butter in a fry pan, add the potatoes, a little  red wine vinegar, lots of salt and pepper, and some more butter.  Fry them, stirring minimally, until they are brown and the outsides are crispy.  Serve them with a perfectly grilled medium-rare steak.  That is an order!  (I had a picture of these, but for some reason I can’t get it to upload.  Computers are weird when they’re selective.)

Advertisements
Categories: Canning, Low-Acid, Potatoes | Tags: , , , , , , , ,

Steak Bites

This isn’t necessarily “preserving” food, but using up leftovers rather than wasting them is related to food preservation, right?.

In our house, leftover steak is about as rare as leftover wine, but occasionally both those things happen.  (You know, once a decade or so).  More frequently, we have cuts of meat that aren’t super tender or perhaps were accidentally overcooked.  What to do with these bits?  You could make them into stew, where the rich, thick texture of the broth and the tenderness of the vegetables would probably mask the chewy-ness of the steak, OR you could make a meal that will encourage you to restrain from eating a whole steak just to be able to make steak bites!  I first stumbled upon this recipe when trying to learn how to cook cube steaks.  We started buying bulk beef when we moved out to the country 2 years ago, and among the cuts from the mixed quarter I was familiar with, were several I was not.  What’s a London Broil?  What’s an arm roast?  What’s a cube steak?  I think before getting this beef I must have imagined cows were only made into ground beef, ribeye, filets, porterhouses, and strip steaks.  My eyes have been opened to this amazing world of flavor and variety, and my keyboard is beginning to fade from searching for new recipes!

This one is a keeper.  I would also go as far to say that probably anything Ree, the Pioneer Woman comes up with is a keeper.  (In fact, just in the time it took me to find this link amongst all her delicious recipes I got sidetracked and planned out half of next week’s menu…) But this for sure is one of the most delicious meals to grace my kitchen, and is oh-so-easy to make!  For the full recipe using cube steaks, check out this blog.

This is my slightly modified version that I use for a quickie fix for leftover steak.

Steak Bites

What You Will Need:

  • Leftover steak, sliced thin against the grain
  • Worcestershire Sauce
  • Butter (Yes, I admit to using light butter.  Ree would probably kill me, but it’s a trade-off.  With real butter I can’t eat as many of these bites and still fit into my jeans.)

Directions:

You want about equal parts Worcestershire and butter, and enough of both of those things to make a decent amount of sauce to saute your steak pieces in.  You’ll have to eyeball it depending on how much steak you have.  First step: melt the butter in the pan.  Once it’s melted, toss your steak in there and add the Worcestershire.

(I had some raw steak that I threw in there first to cook it up before adding the leftover steak that was already cooked.  I also didn’t melt the butter first because I was too hungry impatient.  It still turned out awesome.)

Flip it around a bit until the steak is warm, (warm, not burnt to a crisp!  It’s ok if there’s still some pink!  Pink is good!) then enjoy!  These are great just as they are (even cold!) or are also great made into a sandwich on buttered toasted rolls.  If you’re an onion-lover, you could also caramelize some in the butter before adding the steak, too.

Go make it, then come back and rave!

Categories: Beef, Leftovers | Tags: , , , , , ,

Create a free website or blog at WordPress.com.

%d bloggers like this: