Home canning healthy foods or meals

[CRSunrise]

Does anyone know if there are any healthy foods or meals that I can home. This way if what I want to eat would normally make a huge amount, I can just grab a little, heat it up, and there you go. I've read about other people who do food prep for a week at a time, and this is the same type of concept.

[A_Lurker]

You can't use the boiling water method to can anything with meat in it.  For that you need a pressure canner.  Over the years I've done a lot of batch cooking.  I started making the meat/sauce portion of the meal, dividing it into portions, freezing in old frozen dinner containers.  Then I would pop them out and put them in bags with as much of the air taken out.

I moved on to a vacuum sealer.  I would cook soups and stews and do the same thing.  I would freeze portions, them pop them out and vacuum seal them.  It was nice as they stacked up in the freezer nicely and there was always something to eat.

Tastes change, free time change.  I did a lot of this when I was working for myself (and out of the house).  I also did it to save money.  I would cook based on what was on sale that week.  Now I buy beef, chicken, pork (usually when on sale) and vacuum seal individual portions.  It does require me to plan a little bit more (if only to leave something in the fridge the night before to thaw).  I still can some homemade sauces and cooking liquids.  Although sometimes I just pull some stuff from the fridge and pantry and wing it.

Example 1 (Chicken thighs - 6 different options):

In non-stick frying pan brown boneless chicken thighs 1 minute each side.  Cover with:

  a) some salsa

  b) tomato sauce

  c) apricot jam, chopped ginger, chicken stock, lemon juice

  d) barbecue sauce

  e) lime juice, honey, soy sauce, chicken stock

  f) curry sauce <-- this is a cheat as I have a home canned one

Cover with lid and cook 10-12 mins.  Serve over rice with a side of veggies.

The above options are a go to for a fast dinner.  You only need to watch that you have enough liquid so the ingredients don't burn.  This is basically poaching the chicken in whatever flavours you prefer.  Most recipes call for chicken breasts, but the thighs are more forgiving if you leave them on a few minutes too long.  If the cooking liquid is too thin put the chicken on a plate, put the lid over top, then boil it down.  If I'm really lazy I'll toss some frozen beans on top about 5 mins before the chicken is done and cook in the same pan.

I buy a rice blend at Costco and I bake some up and leave it in the fridge.  If I remember to lift it out of the fridge before cooking I'll just scoop some onto the plate and pour the hot chicken over the top.  If not, I microwave it.

Example 2 (meatballs):

Mix equal parts of ground turkey or chicken with lean ground beef.  Add 1 egg for every 1.5 lbs and mix.  Roll into ~ 1oz balls* and bake at 350F on a baking sheet for 10-15 minutes (sorry, I don't remember, and it will depend on how tightly you pack them).  Once cool freeze on tray then bag them up.  At the moment mine are in a container, layers divided by wax paper, but I will likely vacuum seal them this weekend if only to make more room in the freezer.  * I admit I do weigh them as I make them

From frozen they can be cooked in tomato sauce.  Thaw them and you can cook in whatever sauce you like.  I sometimes like them cooked with a little barbecue sauce served with leftover mashed potatoes and vegetables.

Example 3 (beef stew):

When fall comes I get a huge amount of blade roasts and cut into pieces.  This way I can take a fair amount of the fat out.  I grab the large roasting pan and brown the meat in batches.  I then brown mushrooms and onions, mix them in.  I'll make some thick gravy (meat and vegetable will thin it down) with beef stock, red wine, tomato paste, flour, etc. and cook for 4-5 hours at no more than 300F.  When cool, divide into portions and freeze.  I specifically don't put in carrots and/or potatoes as they don't freeze and reheat well.

To use - mix with other pre-cooked vegetables and bake, reheat in a pan with vegetables on top and serve over potatoes.

[CRSunrise]

I've done canning using the pressure cooker, so I know that I have to pressure can pints for 75 minutes and 90 minutes if they have meat in them. I did get word from my aunt about how I can can vegetable soup. I made up the dish, and I thought about canning a few batches of it for those time when it's just me. I have to pressure can it for like 25 minutes in pint jars.

[A_Lurker]

Okay, then do web searches for recipes and then work out the calories.  Your choices I would assume will be chilis, soups, stews.  I found one site that might be a good start for you:  http://www.theorganiccanner.com/

I've never made the jump to pressure canning.  However, it might be something I do in the future.  Probably makes more sense than freezing.

[CRSunrise]

It definitely does make better sense than freezing, especially since you wouldn't have to worry about your food if your power goes out. You just have to be careful because if you take the lid of the canner before it's ready, things could blow up.