Tag Archives: canned food

Can do

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One of the things like about pressure cooking something is that it takes the toughest hunk of meat and turns it into -cut-it-with-a-fork tenderness. Pressure is also how you can meat. So, if you can meat you are going to , de facto, turn whatever meat you are canning into nice, tender chunks.

I went ahead and bought a tray of stew meat from CostCo the other day to experiment on. First off, I’m never doing that again. It would have been about a buck a pound cheaper to have bought the base meat and cut it up myself.

However, the results were rather nice. I had two jars that did not seal properly so I’m using those over the next few days and I’m pleased with the results. I had browned the meat rather thoroughly before canning and I snuck a chunk or two for my own immediate consumption. And it was…tough. Chewy. Not exactly what you would call tender. After the canning process, however….perfect.

So, I guess I’ll keep my eyes open for deals on roasts or other cuts that can easily be cut up into pint-jar-sized bits for stew, stir fry, and the like.

By the by, I used my supermegaawesome All American Canner. Bought it new years ago and in has never given me a lick of trouble. And it holds a lot of jars. Yeah, you can pay a lot less and get the Presto or something similar. And it’ll work. But for capacity, quality, and long-term, the gasket-less AA is the way to go. Pay once, cry once, and then go can all the things.

Speaking of, as you know, canning lids are a bit hard to find these days (or they were, anyway).And while canning lids should be something you have in, literally, case quantities, don’t overlook the fact that those jars don’t last forever. If the rim gets nicked? Can’t use. And they do break. While they are obviously quite reusable, and a bit bulky to store, you really do need hundreds of them. If you canned something in a one-pint jar…which is not a huge amount of food…you’d need 365 of those jars for just one year. And thats assuming no jars get nicked, broken, or otherwise damaged. On the bright side, the jars store well – stick ’em in a cabinet and forget about them.

I like commercially canned meats for long term storage simply for convenience and durability…I’m more comfortable throwing a ‘tin can’ of meat into a pack and running out the door than a glass jar. But thats an expensive way to live and for a static location that has good storage space, why not use the glass jars?

And for those of you with no canning experience…it isn’t rocket science. The technology was developed for Napoleon’s armies so that means it’s so simple a Frenchman can do it. Go get the big Ball book of canning and give it a read.

CostCo canned meats again

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I do not like canned meats. It’s incredibly stupid, but my biggest objection is that when you open the can they all look and smell identical and are indistinguishable from cat food. But…when the apocalypse occurs it would be nice to have actual meat to eat that didnt come off the neighbor’s dog (or the neighbor).

I’ve blogged about the canned roast beef that CostCo used to carry and was quite pleased with it. Yeah, it looked and smelled horrible when you open the can but once you cook it up and get it on some rice it turns out to be pretty darned good.

Unfortunately, my local CostCo stopped carrying the Kirkland-brand roast beef several years ago, and although they recently started carrying a different brand it appears they are no longer carrying that one either. Supply chain issues, regional distribution agreements, sales numbers not supportive, whatever ther eason the end result is the dame – no canned beef.

Now, roast beef is one thing but corned beef is another. Personally I think corned beef or pastrami and swiss on rye is proof that the universe has room for luxuries. And canned corned beef, it seems, is never in short supply. Problem is, virtually all of it is imported. Most of the canned corned beef I’ve come across is from Brazil. Makes sense, Brazil is cattle country. But as far as I’m concerned it is also a Third World-ish environ that, honestly, I suspect might be a little fast-and-loose with it’s food safety.So..I avoid.

But, I was up at CostCo today and came across canned corned beef from Australia. Assuming they were sober at the cannery that day, I’d put more faith in Australian food safety observances than those of some South American venue. So, on a whim, I picked up these:

I’ll try it later in the week with some eggs. Probably should go for the full on guerrilla-gourmet experience and use the powdered eggs. Regardless, if it’s any good I’ll let you know. I need to try it soon because with CostCo’s history of dropping products unexpectedly they may be out of it by next week and I’ll never see more again.

Yes, beans and rice form a complete protein and lasts forever in storage. You konw what else forms a complete protein? Meat. I am not going through the apocalypse just to live in a future of textured vegetable protein and other fake meats. I mean, what would be the point?

Canned goods

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“The people have spoken…and they must be punished.” Ed Koch, on losing the mayoral election. Say what you will, the man was awesomely quotable.
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I was digging around in the canned food storage and found this:

A can of soup whose ‘Best By’ date was ten years ago. Whaddya think? Sure…why not.

And then, upon opening the can and pouring the contents into a saucepan I discovered ‘why not’.

Once heated and served, even a canned chicken soup should have a certain yellow or golden color to parts of it. And it should smell good. This was…not. Everything was uniformly gray and exuded no smell whatsoever. I have a hyperacute sense of smell, so when I tell you something did not smell like it should have, you can take that to the bank m’friend. Nope, I didn’t taste it. Can wasn’t bulged, nothing looked amiss other than the color, but between the newsprint-gray color and lack of smell I decided that I’m not taking a bullet for food storage data gathering.

So, if youre keeping track, 10+ years on canned soup might be a bit excessive. You have been warned.

Shelf Reliance

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Food rotation is one of those important things to keep in mind when storing food. Sure, a 15-gallon drum of rice will last virtually forever (if my Y2k stash is anything to go by), but it’s probably a good idea to rotate through whatever you store every few years.

When it comes to canned goods, there are zillions of can ‘rotation shelves’, ‘organizer shelves’, and other can distributors. I had a can organizer that I bought years ago when they were up at CostCo. It has served well for a number of years but, as of late, I’ve kinda ramped up the inventory of canned goods. This means I need to have  more cans positioned so that the oldest ones get used up first. So, it was time to expand on the modular can organizer.

First step, clear off a run of shelving:

Next step is to unbox these guys:

Grab a couple cans off the shelf to make sure the spacing is correct, and start assembling. The whole thing snaps together like Lego so…no muss, no fuss.

Finish assembly, slide into shelf, and start adding cans…oldest go in first:

I then ran a second row across the shelf next to it, but since it’s pretty much identical to this one there’s no point in documenting that.

Now, yeah, you can buy some cheaper units. And, if your even halfway talented with a saw and a hammer you can fab up something on your own. However, what I was after was modularity.This unit can be configured for variable width to accommodate different size cans, they can be linked together to form one long continuous run, and, very conveniently, they seamlessly integrated with the existing unit I had which was about 15 years old. So…very backwards compatible, which is nice.

You can order of Amazon if you’re so inclined.

Given how much I’m spending these days on beefing(!) up the food storage, the last thing I need is to waste money on cans of food getting shoved into a dark corner, being discovered years later, and having to be discarded because they should have been used up years earlier.

How’s your short- to mid-term food storage coming along? I’m feeling pretty good with what I have so far. I need to fine tune a few ‘luxury’ items I want but….starve to death? Not a chance. However, for practicality’s sake, it would be nice to take about half of this and move it to the Beta Site.

Onion storage

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Perhaps I haven’t looked as intently as I should, but doesn’t it seem like that among all the canned vegetables out there in the supermarket there is a notable lack of canned onions?

Oh, you can buy a bottle of itty bitty cocktail onions. And you can buy onion powder, onion salt, onion rings, freeze dried onion, dehydrated onion, and that sort of thing…but…no actual canned onions. I can walk down the vegetable aisle and find canned potatoes, canned tomatoes, canned peas, canned green beans, canned corn, canned beets, canned everything…but not onions.

When the apocalypse comes, I need to be able to put some onion on my cheeseburger.

Now, I’m not exactly sure why there seems to be a lack of canned full-sized onions out there but I have some theories. I wonder if, since a whole onion is layers and layers of material, onions are unsuitable for canning because bacteria or air can be trapped inbetween those layers? But…the pressure canning should bring the temperature up high enough to kill anything in the onion, right? Or perhaps the onion loses its flavor as it leeches out into the water used to fill the canning jar, leaving you with a flavorless vegetable.

I suppose I should just break out the All American and some canning jars and see what happens if I try canning a whole onion. But, it is an interesting mystery to me.

So, while I suspect my post-apocalypse cheeseburgers and stir fries will be devoid of onion slices, I can still make my various sauces and whatnot with the dried chopped onions the folks at the LDS cannery so generously make available.

And, for your own edification and amusement, a fairly comprehensive treatise on how to store onions…note that while pickling is mentioned, regular canning is glossed over almost to the point of being not even mentioned.

Cheap eats and stored food

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As somewhat regular readers know, one of my culinary staples around here is ‘the meat tray‘. Succinctly, the local Albertsons takes four meat products that are either slow movers or closing in on their ‘must use by’ dates and bundles ’em up in a tray and sells it for $20. It’s almost always a 3# tube of ground beef, some cut of chicken, sausage of some kind, and some pork. One tray, and a modest amount of cooking talent, can cover a weeks’ worth of dining.

Also, I patrol the meat aisle once (or twice) a day looking for stuff marked down 50% that can go in my freezer. Yesterday was a case of the stars lining up just so:

Meat Tray at 50% off. No matter how you cut it, ten bucks for a meat tray is a good deal. So, time to cook. Needed some canned tomatoes so I trotted to the basement and pulled these off the shelf:Canned tomatoes that have been sitting in the classic ‘cool, dry place’ since 2015. Two years past the ‘best buy’ date. Status? Just fine. Tomato products, because of their acidity, are notorious for having can failure in medium- to long-term storage. This also happens with any other food product with high acidity…pineapple, for example. (By the way, to my way of thinking, five-to-ten years is pretty much where I catalog things as ‘medium-term storage’. More than ten is what I consider long-term storage.) So, as a precaution, I check the cans for any bulging or that sort of thing and give the contents a careful eyeing. But…thats a good practice for any canned food.

This is what that whole store-what-you-eat-and-eat-what-you-store thing looks like.

It’s the beginning of the year so this is probably a good time for me to go inventory the stored food and replace whats been consumed over the year. Just refilled one of the rice buckets the other day, so i need to pick up at least anouther couple 25# bags of rice. The deep freeze, especially, got a workout this previous year and I need to top it off. Too bad those 50% deals on the meat trays are so scarce.

 

 

Adventures in food storage

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Todays “Lets See What Happens” episode is a six year old can of corned beef hash. Nominal ‘best by’ date was three years ago. So….how is it?

Fine. Of course.

Properly canned food lasts pretty much indefinitely. This can features the pre-scored ‘pop top’ feature that don’t really like in canned goods. If you drop the can or pressure is applied against the pre-scored region the can will fail more often than if it were not pre-scored. But, unfortauntely, these small single-serve cans were not available without the pop-top features. But…they held up just fine.

Storage conditions? Just sitting in the back of my kitchen cabinet for six years. Nothing special.

And that’s sort of the point. While I fully appreciate the nitrogen sealed, ceramic lined #10 cans filled with freeeze dried meats that will last longer than I will…..I also appreciate that modern food canning processes, by first world companies, do an awesome job of creating a product that will last a long time. Sometimes there is a need for a $40 can of freeze-dried pork chops, but sometimes you’ll get along just fine with a case of Kirkland canned pulled pork. It just depends on a few other things like if you plan to transport it, what the storage conditions will be, etc. I love me some long-term food but, really, you can put together a very reasonably long-term food supply without breaking the bank on ‘survival food’.

I bet the folks in whats left of Florida would be happy to have some hash and eggs for breakfast after a long evening of clearing debris and unblocking roads. A case of this stuff, a #10 can of powdered eggs, a case of instant oatmeal, a case of fruit cocktail cups, a jar of Tang, instant coffee, some hash browns, and you’ve pretty much got a breakfast that’ll last five-ten years.

As I’ve mentioned, around this house the food storage paradigm is short-, mid-, and long-term storage. This stuff counts as ‘mid-term’ storage….it’ll be good for more than a year or two but probably not out at the twenty year mark. I wish I had written the price down, I’d be curious to see where the price went.

CostCo canned pulled pork

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I’ve mentioned the Costco/Kirkland canned roast beef before. It’s really good stuff and although food preferences are subjective, I recommend the stuff highly. Last time i went to buy some at CostCo they no longer had it and I was told it was only available through the website. Bummer. But, apparently, it’s back on the shelf at my particular CostCo. As I was picking some up, I noticed that they also had cans of pulled pork. The thing that really caught my eye was that the pulled pork was quite a bit cheaper than the beef. Well, for my end-of-the-world planning, protein is protein. So lets pick up a roll of four 12 oz. cans for $6.99 which comes out to…uhm.. lets see….$2.33/#, which is actually pretty good.

20150906_130743I figured I’d try one of the recipes on the can and see how it turns out. In this particular case, a form of chili. Now, lets get this part out of the way – I’m from the school of thought that says chili doesn’t have beans. I’m not going to argue it with you, I’m just puttin’ it out there. Moving on, now.

  • 1 can of pulled pork
  • 1 diced green pepper
  • 1 diced onion
  • 1 small can of chiles
  • 1 can of diced tomatoes

And we’ll toss that in the cast iron, cover it, and simmer it for an hour to give everything time to mix.

Turns out, it was actually pretty good. The pork isn’t really ‘pulled’ as we recognize it from, say, a good BBQ joint. It’s more ‘flaked’, like tuna fish. But, even though like all meats it smelled like cat food when the can was opened, it was good.  For the price, this is an excellent product to have on the shelf…cheaper than the roast beef and quite useful in a variety of dishes.

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Hey! Paratus is this coming Friday! Tell your friends!

Canned stuff musings

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Another glorious day here in paradise. My local Albertson’s is having a sale on canned goods and I picked up a couple of flats of canned tomatoes and corn. Funny thing is, I had just gone to CostCo earlier in the week and bought some canned tomatoes…and they were more expensive than this sale. So the moral of the story is – you can’t always assume the warehouse store will be cheaper. Now, arguably, they’re not the same product….CostCo’s offering was ‘organic diced tomatoes’ and we all know ‘oganic’ means virtually nothing except a higher price. (And the only reason I picked them up was because CostCo didnt have any other kind of canned diced tomatoes.)

Speaking of CostCo, after a hiatus of a few months they appear to have the canned  Kirkland Roast Beef back in stock. Normally, I turn my nose up at canned meats….they all look and smell like cat food once the can opener punctures the can…but the Kirkland roast beef, once you toss it in a pan for a few minutes, turns out to be darn good. So, why wouldn’t I grab a few of them to put on the shelf?

When it comes to storing all this canned stuff, I usually go with steel wire shelving (also available at CostCo).

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I tlooks good, handles the weight, and is configurable to allow me to have it follow walls and corners. Yeah, it runs about $100 for a six-shelf unit, but pick up a bag of S-hooks and you increase the versatility and get better value out of your existing sets of shelves.

I like these little can organizers from Shelf Reliance. They’re plastic and link/stack together so you can just run ’em along the length of shelving. If you’re truly hardcore, or have a huge enough family that #10 cans a re a mainstay, they also make a similar product for #10 cans. Thats when you konw you’ve arrived.

Of course, any goober with some plywood, a saw, and a screwgun can fab up a similar product on his won but I’m kinda lazy and rather enjoy the consumer experience…so I just buy this sort of stuff.

The sale at Albertsons is for another few days so I’ll see if I can scrape up another few bucks to get some more flats. I’m very painfully aware that food I buy now may someday be all thats standing between me and being hungry.

Fun with eggs

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Have you ever actually eaten powdered eggs? I know theres all sortsa stories from military folk talking about the horrors of such tings, but those stories are also usually pretty dated. Food preservation (and fabrication) technology has changed a bit.

Being an unapologetic bargain hunter, I always peruse the ‘marked down’ shopping carts in the back of the store where my local supermarket dumps the stuff it wants to sell now. Usually it’s things no one wants like sugar-free cake frosting, squirrel-flavored olive oil, dill pickle flavored barbecue sauce, and other ‘food’ items that are obviously not moving and taking up valuable shelf real estate.

So, the other day as I was sifting through the cart I found this:

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My history with powdered eggs is a long one. I originally wanted some back in the late ’90s but had no idea for a source. I found this particular brand, Deb El, but found out they did not offer any larger quantity of them than these cans and some industrial-sized 50# bags that I was in no position to repackage. A few years later I discovered ‘Wakefield’ powdered eggs (an excellent product) but its availability was spotty since it was basically manufacturer overruns from .gov contracts (they can sometimes be found through REI). Finally, I found that Mountain House offered #10 cans of eggs and I picked up a few cases of that. Later on I found that Augason Farms offers whole eggs in the far more convenient #2 size cans…and scrambled egg mix in the larger #10 cans. I got a buncha those as well.

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The first time I used powdered eggs I was extremely skeptical… the powder, when mixed with water, made this foul-smelling, orange-colored, pancake-batter-consistency mix that looked amazingly unappetizing. but, after a couple minutes in a frying pan with some butter it was like some sort of culinary magic trick – the orange turned into that lovely scrambled-egg-yellow that we all know and love, the smell was just like regular scrambled eggs, and the texture, while quite uniform, was also very similar. In fact, the giveaway that fresh eggs were not used came from the even coloring of the eggs….’real’ scrambled eggs have random flecks of white among the yellow. These were an even yellow across the board. But….absolutely delicious and indistinguishable, taste wise, from fresh eggs.

The powdered eggs are a bit more orange-y colored that fresh eggs, but in the half-light of your average apocalypse-induced power failure you probably won’t notice the difference. However, here’s a comparison of the powdered egs [first photo] cooking versus the fresh eggs cooking [second photo]:

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Takes about two  minutes to cook. Powdered:

IMG_1928Fresh: IMG_1931

Side by side on a plate you can see the color difference. (Too be fair, I used much more butter with the powdered eggs and virtually none with the fresh, so that may contribute to the color difference.) However texture is identical:

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The powdered eggs come out looking not as good as the bright-yellow fresh eggs, but they have a far greater shelf life and lend themselves to mass feeding. Ever go to a hotel that has a breakfast bar and you can get all the omelettes you want? Notice the cook often has a juice bottle or container full of egg mix he pours or dips from? Yeah. Thats powdered egg (or liquid egg mix from powder) that he’s using.

So what good is this stuff? Well, for starters, if your breakfast includes scrambled eggs, french toast, or anything that requires an egg….well, heres your egg. No refrigeration necessary (although refrigerating eggs is, I am told, a mostly American notion. In Europe eggs are left at room temperature.) When Hurricane Sandy knocks out the power and the morning promises a long day of grunt work it’d be nice to be able to have scrambled eggs to go with the canned bacon, canned hash, or other breakfast fare. (According to my research, a post apocalyptic breakfast can be pretty impressive – scrambled eggs, hash, bacon, breakfast cereal with milk, oatmeal, canned fruit, orange drink, and coffee….a better breakfast than I have now.) And, of course, anything that requires egg like pasta dough, breaded foods, etc, etc, are going to be needing this stuff as well.

So…for those of you who may be curious about powdered eggs but don’t feel like cracking open a $40 #10 can of them for an experiment…well, I risked $4 to show you what to expect:

My suggestion to you? Buy the long term eggs in the smaller cans (because once you open a can of powdered eggs it’ll start drawing moisture and if you dont use it soon it’ll cake solid). Don’t expect it to taste/look exactly like fresh eggs, but don’t be terrified about it either. Its about the same quality as fastfood/breakfast bar/college cafeteria eggs.