Making and Canning Pates, Meatloaf or Fish
Pâté is as easy to make as meatloaf and fish is even easier. We can all three; fish,
paté and meatloaf using the same procedures.
Fish, pâtés and meatloaf are very handy to have in the pantry because they make
a great starter, hors d’oeuvre or hostess gift. They also make a family dinner or
picnic simple, when accompanied by a salad. Try either on a loaf of crusty French
or sourdough bread with a little Dijon mustard for a great sandwich.
Let the canned pâté set and age for three months before opening it, and you’ll find
that it becomes more flavorful. After you get the right quantities in the pantry, you
might try to hold it for a year. That isn’t to say that you can’t taste one jar a few
days after you make it, just to confirm that you like it!
You may alter our recipes slightly, adding fresh garlic or herbs; however, be
cautious and add herbs and spices sparingly as their flavors, like bay leaves will
intensify and may become over-powering and sage can become bitter.
Our procedure calls for a food grinder. We use the Kitchen Aide food grinding
attachment. If you don’t have a food grinder, then you may ask your butcher to
grind the meat for you, and you may finely chop the onions and shallots.
paté and meatloaf using the same procedures.
Fish, pâtés and meatloaf are very handy to have in the pantry because they make
a great starter, hors d’oeuvre or hostess gift. They also make a family dinner or
picnic simple, when accompanied by a salad. Try either on a loaf of crusty French
or sourdough bread with a little Dijon mustard for a great sandwich.
Let the canned pâté set and age for three months before opening it, and you’ll find
that it becomes more flavorful. After you get the right quantities in the pantry, you
might try to hold it for a year. That isn’t to say that you can’t taste one jar a few
days after you make it, just to confirm that you like it!
You may alter our recipes slightly, adding fresh garlic or herbs; however, be
cautious and add herbs and spices sparingly as their flavors, like bay leaves will
intensify and may become over-powering and sage can become bitter.
Our procedure calls for a food grinder. We use the Kitchen Aide food grinding
attachment. If you don’t have a food grinder, then you may ask your butcher to
grind the meat for you, and you may finely chop the onions and shallots.
Before beginning, please refer to one of the pâté or meatloaf recipe ingredients.
Our canning
techniques follow
USDA guidelines.
We use this guide
when recommending
processing times and
methods.
For more advanced
canners, the USDA's
guide is a bit
technical, but makes
a very handy tool for
the library.
techniques follow
USDA guidelines.
We use this guide
when recommending
processing times and
methods.
For more advanced
canners, the USDA's
guide is a bit
technical, but makes
a very handy tool for
the library.
|
Follow manufacturers'
recommendations and
instructions and visit
their websites for
updates on a regular
basis.
recommendations and
instructions and visit
their websites for
updates on a regular
basis.
For canning use the following techniques:
Canning using raw pack with headspace called for in recipe.
Processing with a Pressure Canner called for in recipe..
For elevations above 1,000 foot level see Altitude Time Adjustments.
Labeling and Storing
Canning using raw pack with headspace called for in recipe.
Processing with a Pressure Canner called for in recipe..
For elevations above 1,000 foot level see Altitude Time Adjustments.
Labeling and Storing
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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more about our
Technical Guide, If I
Can, You Can!™ It will
provide you with simple,
step-by-step instructions
for home canning, and is
illustrated using
photographs.
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