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  • Re: Meatloaf recipe in old Ball Book?

    From mischa phillips@21:1/5 to mcldanl on Sun Apr 16 17:27:53 2023
    On Thursday, July 10, 2003 at 1:51:25 PM UTC-5, mcldanl wrote:
    My husband says years ago he had an old Ball book that had the best meatloaf recipe in it. Seems strange that it would be there but he says so. Has
    anyone heard or seen the recipe? he sure would like to make it again.
    ann

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  • From mischa phillips@21:1/5 to mischa phillips on Sun Apr 16 18:09:15 2023
    On Sunday, April 16, 2023 at 7:27:54 PM UTC-5, mischa phillips wrote:
    On Thursday, July 10, 2003 at 1:51:25 PM UTC-5, mcldanl wrote:
    My husband says years ago he had an old Ball book that had the best meatloaf
    recipe in it. Seems strange that it would be there but he says so. Has anyone heard or seen the recipe? he sure would like to make it again.
    ann

    It was under Ball Brothers from the 1910's.
    I'll try to share the link. If it dont attatch then you can find it at , the Iowa University library at the university digital library. in the special collections online
    Here is what I found...
    Run 5 lbs of cooked meat scrapes through meat grinder.
    For each 5 lbs of scrapes add the following:
    5 Tablespoons ground bread crumbs
    4 to 5 teaspoons salt
    1and half to 2 Teaspoon pepper
    3 teaspoon Poultry seasoning or Sage
    1 teaspoons cloves
    1/2 teaspoons allspice
    1/2 to1 teaspoons Thyme
    2 to 3 bay leaves cut up fine or powdered
    2 teaspoons crushed Celery seed
    Onion juice or fine chopped onion to taste.
    2 eggs beaten together , or 1 package gelatin dissolved in a little cold water.
    1 or 2 cups soup stock, add according to meat dryness.

    Mix all ingredients
    Fill hot sterilized jars with mixture to within 1/2 headspace.
    Partially seal ( finger tight) jars and place in hot water bath for 3 hours.

    Hope that helps
    NOTE: ONE SHOULD PRESSURE COOK MEATS, NOT WATER BATH ( CURRENT CANNING USDA RECOMMENDATIONS ) QUARTS FOR 90 MINUTES,
    PINTS FOR 75 MINUTES.
    PRESSURE IS ACCORDING TO YOUR ALTITUDE . ( mine is 10 lbs pressure )

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  • From Bloke Down The Pub@21:1/5 to mischa phillips on Tue May 2 11:32:36 2023
    "mischa phillips" <[email protected]> wrote in message news:[email protected]...
    On Sunday, April 16, 2023 at 7:27:54?PM UTC-5, mischa phillips wrote:
    On Thursday, July 10, 2003 at 1:51:25?PM UTC-5, mcldanl wrote:
    My husband says years ago he had an old Ball book that had the best meatloaf
    recipe in it. Seems strange that it would be there but he says so. Has anyone heard or seen the recipe? he sure would like to make it again.
    ann

    It was under Ball Brothers from the 1910's.
    I'll try to share the link. If it dont attatch then you can find it at , the Iowa University library at the university digital library. in the special collections online
    Here is what I found...
    Run 5 lbs of cooked meat scrapes through meat grinder.
    For each 5 lbs of scrapes add the following:
    5 Tablespoons ground bread crumbs
    4 to 5 teaspoons salt
    1and half to 2 Teaspoon pepper
    3 teaspoon Poultry seasoning or Sage
    1 teaspoons cloves
    1/2 teaspoons allspice
    1/2 to1 teaspoons Thyme
    2 to 3 bay leaves cut up fine or powdered
    2 teaspoons crushed Celery seed
    Onion juice or fine chopped onion to taste.
    2 eggs beaten together , or 1 package gelatin dissolved in a little cold water.
    1 or 2 cups soup stock, add according to meat dryness.

    Mix all ingredients
    Fill hot sterilized jars with mixture to within 1/2 headspace.
    Partially seal ( finger tight) jars and place in hot water bath for 3 hours.

    Hope that helps
    NOTE: ONE SHOULD PRESSURE COOK MEATS, NOT WATER BATH ( CURRENT CANNING USDA RECOMMENDATIONS ) QUARTS FOR 90 MINUTES,
    PINTS FOR 75 MINUTES.
    PRESSURE IS ACCORDING TO YOUR ALTITUDE . ( mine is 10 lbs pressure )

    I would be interested to know if those cloves are ground or whole? I hate
    to find little hard lumps in what I am eating.

    Mike

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  • From Joy Beeson@21:1/5 to [email protected] on Thu May 4 11:40:17 2023
    On Tue, 2 May 2023 11:32:36 +0800, "Bloke Down The Pub" <[email protected]> wrote:

    NOTE: ONE SHOULD PRESSURE COOK MEATS, NOT WATER BATH ( CURRENT CANNING USDA RECOMMENDATIONS ) QUARTS FOR 90 MINUTES,
    PINTS FOR 75 MINUTES.
    PRESSURE IS ACCORDING TO YOUR ALTITUDE . ( mine is 10 lbs pressure )

    When my grandmother canned meat, it was always in pint jars.

    The pressure canner hadn't been invented yet.

    When she opened the jars, she always boiled the meat long enough to
    cook noodles or egg rivels. Botulus toxin at boiling temperature is
    destroyed on contact with air.

    --
    Joy Beeson
    joy beeson at centurylink dot net
    http://wlweather.net/PAGEJOY/

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