Wednesday, September 9, 2015


Did you find a good sale on meat? Need a quick and tasty way to preserve all that protein? Meatballs are an option.

Meatballs in the freezer. Meatballs, canned on the pantry shelf. What's the difference?

Our Pesto Meatballs in the freezer have lots and I do mean lots of Parmesan cheese. You really can not can cheese or other dairy items.

Canned meatballs? What a quick and delicious way to have a quick, hot dinner. Open the jar and add to sauce or soup. Mmm...

Pesto Meatballs and Sauce

Pesto Meatballs
½ cup bread crumbs
½ cup Parmesan cheese
½ cup pesto
1 lb ground turkey
1 large egg
Mix thoroughly and at 400 degrees F for 15 minutes until slightly brown.
Put in crock pot with your favorite pasta sauce and heat gently for 6 or more hours. Serve with pasta.
For freezer: cool thoroughly and package in meal size portions. Place in freezer. Use in 6 months or less.

Meatballs for canning
Prepare your favorite (dairy free) meatballs. Cook until golden brown.
Pack tightly into hot,clean pint jars, add boiling water, hot meat juice or tomato sauce – leaving one inch head space. Clean the lip of the jar, apply caps and rings (finger tight and just a bit more). Process in your pressure canner at 10 pound of pressure for 90 minutes (your altitude may require adjustment).

I prefer to have the meatballs pressure canned and ready on the pantry shelf where they can remain for a year or more if kept in cool, dark conditions.

The Pesto Meatballs have to go in the freezer as they contain lots of Parmesan cheese. There is always the possibility that we could loose power and then the freezer will not do us much good but these meat balls could be heated over the fire and we would have a neighborhood feast.

Yes, you can can meat. It is a great way to have homemade “fast food” for a busy life.

Want our Pesto recipe? Follow by email and we will be happy to send it to you.

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