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    4 Recipes

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    Canned hot peppers and hot dogs, in a ketchup pickling sauce.

    Recipe #488498

    Use the rump roast, as it will give you the largest amount of useable meat for all the trimmings that need to be removed. Use in vegetable soup, pour over mashed potatoes or rice, mix with noodles. Each quart can contain 1-1/2 lbs meat, half an onion and half a green pepper, about 1 tsp salt and 1 tsp pepper. This recipe calls for about 8 quarts worth of ingredients, even though most canners only hold 7. The extra is for eating for dinner after all the hard work. The 3 hours of prep time gives plenty of time to cut the rump roast into useable steaks, remove any fat and membranes, cube and measure. From an original (approximately) 16 pounds of rump (perhaps 2-3 deer), you might get 4 pounds of "trimmings," so plan accordingly. It's fine to undertake this project with frozen meat. It's a lot of work, but keep in mind that it will feed a family of 4 for about 8 meals, and it's ready almost immediately upon opening. Just boil for a few minutes. You may thicken the broth with a mixture of 2 T cold water and 2 T cornstarch, and season as you wish.

    Recipe #464902

    Recipe #463148

    Zucchini that freezes well, and makes a delicious side dish - any time of year!

    Recipe #462396

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