Canned Food Recipes ~ Canned Meat ~ Storing Food for the Winter ~ Preserving Food for Winter

Join me as I work in the kitchen canning a few of what I deem essential canned goods to have on hand for the winter season. Thanks for watching!
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RECIPES:
BRINE RECIPE FOR BEEF CHUNKS:
16 lbs. Beef Chunks
1 cup brown sugar
1 cup salt
1 teaspoon salt petre
2 teaspoons baking soda
water to cover meat

Boil brine and let cool. Pour over meat and add water to cover. Put in the fridge for 3 to 4 days.
Drain the brine and rinse the meat before canning.

APPLE PIE FILLING:
20 apples peeled and sliced
FOR THE GLAZE:
1.5 gallons water or apple cider (or you could mix half/half)
2 cups maple syrup
2 teaspoons salt
6 tablespoons lemon juice
6 teaspoons cinnamon

Once this mixture boils, thicken it with perma-flo, cornstarch, or another thickening agent. In the video, I mixed approximately 3 to 4 cups of perma-flo with 8 cups of water. Slowly add to the mixture as it boils. Only add enough to thicken to the right consistency. You might not need all of it.

APPLE CRISP CRUMB RECIPE:
1 1/2 cup flour
3/4 cup coconut palm sugar
1 stick butter, melted
1/2 teaspoon cinnamon
1/8 teaspoon salt

1 teaspoon nutmeg