Making and Canning Patés, 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.
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.
Click here to find out
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.
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.
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
Our site links:
Home Page
Recipes
Video Podcasts
Home Page
Recipes
Video Podcasts
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
 | |  | |  | |  | |  | |  | |  | |  |
| CanningUSA.COM A Simple Approach to Preserving Homemade Foods |
| Visit the USA Canning Supply Store! or our new UK Bookshop |
