the other day. What if we were in a situation where we were living off just our food storage. And what if the electricity had gone away so the freezer wasn't freezing any more. That would mean there was no frozen meat left. All of my hamburger in jars is browned and canned - not in patty form. Just what would I give after a while for a hamburger patty or a cheeseburger on a bun. I have seen videos about canning hamburger and sausage patties. I think I need to give that a try. I will order some hamburger in two weeks and see what happens.
I have four family sized packages of chicken legs ordered for delivery tomorrow. Usually when I can chicken legs or thighs, I raw pack them in wide mouth jars and can them without liquid. That works well except when the meat doesn't make enough of its own juices and the parts that are not covered in liquid turn really dark in color. They aren't bad or spoiled - just ugly. This time I think I will lightly brown the legs first and then pack them in jars, adding a chicken bouillon cube to each jar and then hot water. I think that will solve the problem of ugly chicken legs and add flavor at the same time.
Sometimes we need to think a little bit outside the box. For instance, among preppers we always hear about storing rice and dry beans. That is a good thing to do, but what happens when we want beans for a meal and water is at a premium and so is cooking fuel. Even with soaking beans overnight, it takes considerable time to cook them. I have been running a load of various kinds of beans through my pressure canner now and then, or if I don't have a full canner load of meat, I will add jars of beans to make a full load, as the canning times are similar. Then when I want beans for a meal, there they are on the shelf, fully cooked and just need to be added to soup or heated for a meal. So far I have navy beans, great northern beans, kidney beans and some of those 15 bean soup mixes canned and on the shelf. I need to can up other varieties.
If I could figure out a way to successfully can rice, I would do it. But so far it hasn't worked for me. Rice added to chicken soup all but disappeared during the canning process.
I have done some experimenting with canning various kinds of meat. Ground beef for Sloppy Joe's didn't turn out well. The taste changed in the process and the change wasn't good. It had sort of a scorched flavor. The taste convinced me not to do that again. Taco meat, however, was a success as was barbecued pork for sandwiches. Although I usually can ingredients rather than the finished dish, once in a while it is nice to be able to open a jar, heat it up and have a meal.
I think that in an SHTF situation, variety in food will be welcome. I know that if all I had to eat was beans and rice, I would soon be much more grumpy than I am now. :)