Canning Corned Beef Hash!!
 

One of the best things, for me anyway, about St Paddy's Day is that the Corned Beef goes on sale!! Ran into some good deals yesterday and today I shall spend the day canning Corned Beef Hash!! So easy, so yummy and so very addicting!!

Points or flats, and why?

My observation is points are almost always less in price, but there is more fat.

[QUOTE=Ricky Shaw;536600]Points or flats, and why?

My observation is points are almost always less in price, but there is more fat.[/QUOTE]

I good girl friend (friend and domino partner) that was on the large side once told me.
Thin might be in but fats where its at. :lol:
I buy brisket on sale and make my own corned beef.
Some is smoked and made into pastrami.
I like the point end for a sandwich with lots of succulent fat.:love:

Worth

When I was out shopping there were two different types on sale. One type was really fatty and cheaper. I went with the more costly, less fatty. I just tried to pick out the best looking packages I could find. When I make corned beef and cabbage for the family, I look for the package that makes me happy. I bought several of those for canning!! LOL I am very scientific. But sometimes you can just tell by looking if it is going to cook up right or be fatty, tough and stringy. (I could be just lying to myself? But it has worked for me all these years!!) Suggestions greatly appreciated. I never ever turn down helpful advice!

Since you have a pressure cooker/canner have you ever used it just to cook the corned beef instead of simmering for hours.
Works great and a better product.
I think it is like 15 PSI for an hour or something.
As for the structure of the meat it is hard to tell in the package.
Look for a less coarse grain structure this will be less stringy and also cut across the grain not with it.

Worth

Corned Beef- sooo good- I always get the flat cuts, and simmer them about 3 1/2 hours, then trim the fat off and thin slice it across the grain. Nothing better than corned beef sandwiches on good crusty bread!

LOL Ya know! Sadly I have never pressure cooked anything. Sad I know. But years ago my ex-mother in law exploded her pressure cooker when she tried to cook a chicken. I pressure can all the time but using it to actually cook just makes me twitchy. I know how stupid that sounds but hey . . . /shrug

There is ample time from now till ST Patrick's day to cure and make your own.
It takes about 5 days or so.
It also freezes very well in butcher paper done correctly.

I just looked in my freezer I am out.:shock:

Worth

I usually get the flats, they tend to have less fat and it's concentrated one side. They're easier for me to trim and thin slice for sandwiches.

The points have better flavor, and I presume it's because the fat is more ingrained. Fine for sandwiches too, but excellent for hash.

A little advice on canners pressure canning and cooking.
When pressure cooking dont over fill the cooker.

The other thing is back after WWII there was an explosion of people canning.
This in turn had some companies with poor quality canners on the market.
On top of that as with everything when you get a huge influx of people doing something like canning that haven't done it you get more chances of failures.
This is going on right now due to the so called prepping fad.
I posted a video from Youtube where a woman did everything wrong and had no idea what she was doing.
Now when you say explode do you mean the over pressure vent blew or it exploded.
My canner is a little over 100 years old and still canning and cooking.

Worth

[QUOTE=Worth1;536632]
Now when you say explode do you mean the over pressure vent blew or it exploded.
Worth[/QUOTE]

Well . . . the lid was embedded into the ceiling . . . so I can say exploded!!

What a mess and took forever to clean up. Fortunately no one was hurt but has made me twitchy.

>>> . . . the lid was embedded into the ceiling

Not to get into semantics, but it sounds like your ex-MIL opened the cooker before releasing the steam/pressure. An explosion results in shrapnel all over the place (ceiling and walls.)

Edit to add: the incident you describe is often referred to as IDC (instant de-compression.) ;-)

[QUOTE=taboule;536651]Edit to add: the incident you describe is often referred to as IDC (instant de-compression.) ;-)[/QUOTE]

There is a video of it happening on youtube.

[url]https://youtu.be/-oEMQ8D0EZw[/url]

Fortunately unlike in the video, no one was in the kitchen when that sucker blew. Maybe she didn't have the thing sealed properly or something. Don't know and don't care lol. I feel perfectly safe around my huge pressure canner, but have been rather terrified of the smaller pressure cookers.