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Video 6 Home Canning Pates, Meatloaf And Fish

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Learn how to make and can pate, meatloaf and fish, in this sixth video of the series.
Ingredients
For pork pate
  Full fat pork meat 2 Pound
  Chicken liver 1 Pound
  Onion 1
  Shallots 2
  Eggs 3 , beaten
  Salt and pepper To Taste
For rabbit pate
  Rabbit meat 2 Pound
  Eggs 2
  Fat syrup 1 Cup (16 tbs)
  Bay leaves 3
Directions

MAKING
FOR PORK PATE
1. In the meat grinder, grind the pork meat, chicken liver, onion and shallots alternately.
2. Place them in a large bowl, add beaten eggs. Sprinkle salt and pepper and mix well.
3. Ladle the pork pate into sterilized jars. Remove air bubbles. Wipe rim and put lids.
4. Place the jars in the pressure canner and sterilize for a few minutes.
FOR RABBIT PATE
5. In the meat grinder, grind the rabbit meat, chicken liver, onion and shallots alternately.
6. Place them in a large bowl, add beaten eggs. Add fat syrup, salt and pepper and mix well.
7. Ladle the rabbit pate into sterilized jars. Remove air bubbles. Wipe rim and put lids.
8. Place the jars in the pressure canner and sterilize for a few minutes.
FOR COOKING PATE
9. Put the pork or rabbit pate in a baking dish, spread it out. Bake it in the oven at 325 degree F for 1 ½ hours. Remove from oven and keep in refrigerator for 3-4 days before serving.

SERVING
10. Remove the pate from can, cut in wedges and serve with breads and biscuits.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
120 Minutes
Servings: 
10
How nice will it be if you could open a can and have some pate whenever you wanted and what if that pate was your own homemade? Here is a making and canning pate video which will make you dream come true. Get the instructions and get that pate ready for the entire year!

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