Canned Tamales

My Go-To Canned Tamales: A Time-Saving Kitchen Staple

As a busy working mom, time is my most precious commodity. Finding ways to streamline meal prep without sacrificing flavor is a constant quest. That's why I've become obsessed with canning, and this recipe for canned tamales is a true game-changer. I stumbled upon the basic recipe years ago in a well-worn Kerr canning book, and I've tweaked it over time to perfection. Let me tell you, the convenience factor alone is worth the initial effort.

The process of making these tamales might seem daunting at first, especially the meticulous wrapping and the pressure canning process. But trust me, once you get the hang of it, it becomes incredibly satisfying. The prep work is largely upfront, and then you’re rewarded with months of delicious, ready-to-heat meals. It’s like having a little piece of home-cooked comfort always within reach, perfect for those hectic weeknights when you just don't have the energy (or the time) to cook a full meal from scratch.

The beauty of this recipe lies in its versatility. I often use a mix of ground beef and venison, depending on what I have on hand. The filling is wonderfully flavorful, with a delicious blend of spices that perfectly complement the sweet cornmeal dough. The result? Tender, juicy tamales that are bursting with authentic Mexican taste. My family absolutely devours them – and that’s the ultimate reward for a busy mom like me.

Beyond Weeknight Dinners

These canned tamales are not just a weekday lifesaver; they're also perfect for meal prepping for parties, potlucks, or even a quick lunch at the office. Simply heat them up and enjoy! The portability and long shelf life make them ideal for camping trips or road trips. It's a great feeling knowing I always have a supply of these tasty treats on hand for unexpected guests or spontaneous outings.

Tips for Success:

Meat Filling Magic: Don't skimp on the meat. A generous amount of filling ensures juicy and satisfying tamales. I usually make a double batch of the meat mixture to have enough for all the tamales. Also, using a meat grinder is key to achieving a smooth, even texture.

Cornmeal Consistency: The key to perfect tamales is achieving the right consistency for the cornmeal dough. It should be smooth, easy to spread, and not too wet or too dry. Feel free to adjust the amount of water as needed.

Parchment Paper Perfection: Using parchment paper makes the process so much easier. It prevents sticking and makes rolling the tamales a breeze.

Pressure Canning Precision: Accurate pressure canning is vital for safety. Ensure your pressure cooker is properly calibrated and follow the instructions carefully. Don't rush the process, and always prioritize food safety.

Beyond the Recipe: This canned tamale recipe is more than just a set of instructions; it’s a testament to the joy of home cooking and the peace of mind that comes with knowing you have delicious, homemade meals readily available. It’s about embracing efficiency and celebrating the simple pleasures of nourishing your loved ones with food that’s both delicious and comforting. It’s about creating cherished memories around the table, one delicious tamale at a time. Give it a try, and you might just find yourself hooked on the convenience and flavor of home-canned tamales, too!

Step-by-step

• Brown the meat and drain off the fat.
• Add the onion, garlic and salt. Mix well and put the mixture through a food grinder using the finest blade.
• To the meat mixture, add 5 tablespoons of chili powder, 1 teaspoon salt, 2 cups of beef bouillon, cayenne pepper, and 2 tablespoons of flour. Simmer over medium heat for about 5 minutes until thick.
• Mix the last four ingredients (cornmeal, water, etc.) together until smooth and spreadable.
• Cut parchment paper into 6-inch x 3-inch strips.
• Spread the cornmeal mixture about 1/4 inch thick, leaving enough space at the ends and down one side of the paper to roll.
• Spread about 2 teaspoons of the prepared meat mixture down the center of the cornmeal dough.
• Roll up the tamale, folding the sides and ends of the paper.
• Pack the tamales into clean pint canning jars. To prevent difficulty packing the last tamale, place it between two knives and slip it into the center.
• Add 1 tablespoon of water to each pint jar before sealing.
• Put on lids and bands, screwing them down firmly. Process in a pressure canner at 10 pounds of pressure for 60 minutes.