Meatloaf recipe in old Ball Book?
mcldanl
recipe in it. Seems strange that it would be there but he says so. Has
anyone heard or seen the recipe? he sure would like to make it again.
ann
The Cook
Is it the Ball Blue Book or something else put out by Ball? If it was
the Blue Book, what period, 20s 30s?
--
Susan N.
There are 10 types of people in the world. Those who understand binary and those who do not.
zxcvbob
> "mcldanl" <lummy37...@charter.net> wrote:
>
>
>>My husband says years ago he had an old Ball book that had the best meatloaf
>>recipe in it. Seems strange that it would be there but he says so. Has
>>anyone heard or seen the recipe? he sure would like to make it again.
>>ann
>>
>
>
>
> Is it the Ball Blue Book or something else put out by Ball? If it was
> the Blue Book, what period, 20s 30s?
>
Here's one from 1971 _Kerr Canning Guide_
Meat Loaf
2 pounds ground beef
1 cup cracker crumbs
1/2 cup sweet milk
2 eggs
2 Tbsp chopped onion
2 tsp salt
1/2 tsp pepper
1/4 tsp sage
1/2 tsp celery salt
"Combine ingredients in order given and mix very thoroughly. Pack
loosely into clean KERR Jars to within 1 inch of top of jar. Put on
cap, screwing the band *firmly tight*. Process in pressure cooker, 75
minutes at 10 pounds."
I'll have to cross reference this to a modern Blue Book tonight to make
sure that processing time is OK. (Use wide mouth jars.)
Or I suppose you could bake it in a loaf pan for about 40 minutes with a
little ketchup on top like normal people. ;-)
Bob
--
"Stealing a Rhinoceros should not be attempted lightly" --Kehlog Albran
mcldanl
Please let me know what the processing time would be for the standards
nowadays. You are a wealth of info.
ann
"zxcvbob" <zxc...@charter.net> wrote in message
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mcldanl
I would think it was in the 60's or 70's. I did get a recipe from bob. I
will see if that is the same one. thanks susan.
ann
"The Cook" <susan_...@yahoo.com> wrote in message
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mcldanl
ann
"mcldanl" <lummy37...@charter.net> wrote in message
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zxcvbob
I checked my 1990 Blue Book and there is not a meatloaf recipe; the
processing time for a boneless roast cut to just fit in the jar is 75
minutes for pints and 90 minutes for quarts. The same times for seasoned
cooked ground beef -- so the same times should be OK for meat loaf.
Bob
James Mayer
wrote:
>Did you show him the recipe to see if it might be the same?
>
>I checked my 1990 Blue Book and there is not a meatloaf recipe;
Neither is there in my 1974 edition.
SCUBApix
> Did you show him the recipe to see if it might be the same?
>
> I checked my 1990 Blue Book and there is not a meatloaf recipe; the
> processing time for a boneless roast cut to just fit in the jar is 75
> minutes for pints and 90 minutes for quarts. The same times for seasoned
> cooked ground beef -- so the same times should be OK for meat loaf.
Bob, I wonder if that might not be true. As I understand it, its the surface
of meats where the 'bugs' congregate. So your times will assure the meat
surface has reached the proper time/temp profile for safety for a solid
piece of meat. But meatloaf is not the same, obviously. Much more surface
area all through the meatloaf. I wonder if the times wouldn't need to be
increased to assure that the meat in the center of the jar reaches the same
time/temp profile.
The above comment is based on NO real knowledge, just trying to use all the
info I've been reading.
zxcvbob
I don't really know, but that's precisely why I also checked the recipe for
ground beef. it had the same 75/pint 90/quart @ 10 pounds process.
Bob
SCUBApix
known you would have checked things before posting.
Carol
> SCUBApix wrote:
> > "zxcvbob" <zxc...@charter.net> wrote in message
> > news:bekr5q$61tm9$1...@ID-63726.news.uni-berlin.de...
> >
> >>Did you show him the recipe to see if it might be the same?
> >>
> >>I checked my 1990 Blue Book and there is not a meatloaf recipe; the
> >>processing time for a boneless roast cut to just fit in the jar is 75
> >>minutes for pints and 90 minutes for quarts. The same times for seasoned
> >>cooked ground beef -- so the same times should be OK for meat loaf.
I checked my 1977 Blue Book and there's no meatloaf recipe there
either. The closest I could come is a comment below a formula for
"Chopped Meat" which is meat ground and cooked then processed with
water, meat stock or tomato juice. At the bottom there's a note, "Use
for meat loaf...." Could this be it?
Carol
mcldanl
the Ball book was an early one, as he used ketchup in the recipe. he did not
process it but cooked it in a loaf pan. I will try the ideas given and add
ketchup to it and see what happens.
ann
"Carol" <caroli...@hotmail.com> wrote in message
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cooksalot
"SCUBApix" <jackeno...@yahoo.com> wrote in message
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Besides solid or ground the meat needs to reach a certain temperature in the
center of the jar not the surface of the meat in the case of canning. When
canning your killing very heat resistant spores that produce toxins in a
anaerobic environment. You don't worry about these necessarily in the
cooking and eating of a steak or roast or even a hamburger unless you plan
on storing these for later.
Vicky
mischa phillips
mischa phillips
I'll try to share the link. If it dont attatch then you can find it at , the Iowa University library at the university digital library. in the special collections online
Here is what I found...
Run 5 lbs of cooked meat scrapes through meat grinder.
For each 5 lbs of scrapes add the following:
5 Tablespoons ground bread crumbs
4 to 5 teaspoons salt
1and half to 2 Teaspoon pepper
3 teaspoon Poultry seasoning or Sage
1 teaspoons cloves
1/2 teaspoons allspice
1/2 to1 teaspoons Thyme
2 to 3 bay leaves cut up fine or powdered
2 teaspoons crushed Celery seed
Onion juice or fine chopped onion to taste.
2 eggs beaten together , or 1 package gelatin dissolved in a little cold water.
1 or 2 cups soup stock, add according to meat dryness.
Mix all ingredients
Fill hot sterilized jars with mixture to within 1/2 headspace.
Partially seal ( finger tight) jars and place in hot water bath for 3 hours.
Hope that helps
NOTE: ONE SHOULD PRESSURE COOK MEATS, NOT WATER BATH ( CURRENT CANNING USDA RECOMMENDATIONS ) QUARTS FOR 90 MINUTES,
PINTS FOR 75 MINUTES.
PRESSURE IS ACCORDING TO YOUR ALTITUDE . ( mine is 10 lbs pressure )
Bloke Down The Pub
"mischa phillips" <misc...@gmail.com> wrote in message
news:3e722895-198b-425d...@googlegroups.com...
On Sunday, April 16, 2023 at 7:27:54?PM UTC-5, mischa phillips wrote:
to find little hard lumps in what I am eating.
Mike
Joy Beeson
<cab...@xxxx.iinet.net.au> wrote:
> NOTE: ONE SHOULD PRESSURE COOK MEATS, NOT WATER BATH ( CURRENT CANNING USDA
> RECOMMENDATIONS ) QUARTS FOR 90 MINUTES,
> PINTS FOR 75 MINUTES.
> PRESSURE IS ACCORDING TO YOUR ALTITUDE . ( mine is 10 lbs pressure )
The pressure canner hadn't been invented yet.
When she opened the jars, she always boiled the meat long enough to
cook noodles or egg rivels. Botulus toxin at boiling temperature is
destroyed on contact with air.
--
Joy Beeson
joy beeson at centurylink dot net
http://wlweather.net/PAGEJOY/