ColdHeartBear
V.I.P
For all you gourmands you can use either small 6 oz jars or 1 quart jars as your preferred meal size.
Take a large pot and put 2 small chickens in it to boil....yeah right. Lets try 6 large chickens or 2 medium turkeys.
Boil whole chickens for 50 minutes or cut in half turkeys for 3 hours. Pour off water and let cool. Strip all skin and excess fat off. Remove meat from bones (in the case of turkeys, from sinews as well). Put meat back into cleaned pot. Put canning jars in seperate pot to sterlise and turn on the heat. Fill water to just barely covering the meat. For the clean breath folx add marjoram and mint to pot and skip the more oderous ingredients. Turn on the heat. For the rest of us start preparing to chop vegetables in large chunks. I use broccolli, Celery, Onions, garlic, kohlrabi, jalapenos, tomatoes, chilis, and kale. I add the kale, tomatoes and onions to pot while it is still heating up. After 3 minutes of boiling I turn off the heat and throw in the rest of the veggies. Mix in well and cover. Take sterilised jars and put in sink. Take dipper and pour mixture into jars and immediately put lid on to make airtight seal as contents of jars cool.
By cooking with skin before removing you retain some of the meat flavor, and by putting in your veggies in large chunks after you turn heat off they remain fairly crunchy though cooked.
It makes a relatively low carb, low fat, high protein meal that is immediately ready to eat.
If you want more carbs add potatoes, crackers and maybe some sorghum. You want good fats add olive oil and nuts.
I fill up 20 quart jars this way, 2/3 vegetables 1/3 meat. 2 meals a day for 10 days or mix it up with other portable foods and make it last longer. I assume you are eating other things for your other 3 to 5 meals..
Mine is extra spicy because I also add cayenne with the jalapenos.
Take a large pot and put 2 small chickens in it to boil....yeah right. Lets try 6 large chickens or 2 medium turkeys.
Boil whole chickens for 50 minutes or cut in half turkeys for 3 hours. Pour off water and let cool. Strip all skin and excess fat off. Remove meat from bones (in the case of turkeys, from sinews as well). Put meat back into cleaned pot. Put canning jars in seperate pot to sterlise and turn on the heat. Fill water to just barely covering the meat. For the clean breath folx add marjoram and mint to pot and skip the more oderous ingredients. Turn on the heat. For the rest of us start preparing to chop vegetables in large chunks. I use broccolli, Celery, Onions, garlic, kohlrabi, jalapenos, tomatoes, chilis, and kale. I add the kale, tomatoes and onions to pot while it is still heating up. After 3 minutes of boiling I turn off the heat and throw in the rest of the veggies. Mix in well and cover. Take sterilised jars and put in sink. Take dipper and pour mixture into jars and immediately put lid on to make airtight seal as contents of jars cool.
By cooking with skin before removing you retain some of the meat flavor, and by putting in your veggies in large chunks after you turn heat off they remain fairly crunchy though cooked.
It makes a relatively low carb, low fat, high protein meal that is immediately ready to eat.
If you want more carbs add potatoes, crackers and maybe some sorghum. You want good fats add olive oil and nuts.
I fill up 20 quart jars this way, 2/3 vegetables 1/3 meat. 2 meals a day for 10 days or mix it up with other portable foods and make it last longer. I assume you are eating other things for your other 3 to 5 meals..
Mine is extra spicy because I also add cayenne with the jalapenos.
