i always ask about recipes. what does everyone put in the jar? we have been putting in a bouillon cube with a pinch of salt and a pinch of cavendars
we started out cutting up the best meat and trimming it very, very well the added a cube of beef fat on to of the jar.
now we cube the worst cuts and stuff that in the jar with minimal trimming [ very little]
you cant tell the difference.
Very similar experience here. We used to take a lot of extra steps like that, but over time, we learned to simplify without finding any negatives.
We have found some things that we just don't like.
Bacon; It was fun to try, but it was a messy process, and the product wasn't really very good or easy to work with.
Hamburger; I fried it in a cast iron skillet first. You could taste a metallic taste after canning. Was relieved once we used it up.
Grapefruit; We ended up with a couple boxes somehow and attempted to preserve it. Terrible stuff. Tossed it out.
Dehydrated vegetables; We put some of these in some of our soup and stew recipes. Not nearly as good results. Stick to fresh vegetables.
