My friend, Dianne, who is an amazing canner, sent me a recipe or “Burritos in a Jar”. Of course, I had to make them . . today! I was debating about whether I should do it — more jars to move. Vince said “I’d rather move full jars than empty jars.” Not sure about that rationale but . . if he’s good with it, I’m good with it.
Moving frozen meat has never worked well but this move is a bit different, in several ways. First, we’re paying for it out of our own pocket and that’s painful! Second, when we leave here, in 10 hours we’ll be at the new place with a freezer set up and cold – it will be one we’ve brought from here. When we left Kentucky, it we spent three nights in a hotel on the way to MO and then two more nights in a hotel after we got there waiting or the movers. When we came here, we spent one night in a hotel on the way because we didn’t leave MO til about 2 p.m., then we were in a hotel for a week here before the movers got there.
I had quite a few frozen cherries that I had picked from a friend’s tree and when we left MO, I thought I could save them with dry ice but it was just too long because the freezer in MO had to be turned off and dried out the week before the movers packed it and add the week in the hotel here and there was no way so I’ve given up trying to save much of anything out of a freezer.
I used 6 pounds of ground meat out of the freezer! It’s layered – starts with dry pinto beans, then rice, then onions, then bell pepper, then Rotel, salt, taco seasoning and beef broth.
Of course, I never totally follow directions.
- I didn’t have Rotel tomatoes so I used some of my home canned tomatoes and added jalapeno peppers.
- I used freeze dried onion and bell peppers (from the garden) so I didn’t have to do a lot of chopping.
- I didn’t have storebought beef broth so I used water and Better than Bouillon (beef flavored).
That’s it – pressure canned for 90 minutes – that’s a story for another blog post! Why is it that sometimes EVERYTHING goes wrong? Oh well . . in the end, it was a bunch of little things and it’s all good now.