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  1. galanie

    What are you canning now?

    I've known women that made Mulberry preserves and yes, they do it exactly the same as blackberry jam or jelly.
  2. galanie

    What are you canning now?

    Never mind. Almost posted the wrong info lol.
  3. galanie

    What are you canning now?

    Honestly, I've never even heard of anyone pickling them. I suppose you could just do some hot pepper flakes, vinegar, and salt.
  4. galanie

    What are you canning now?

    I love home canned chicken. Fantastic taste and so easy to do a quick chicken salad or chicken and rice!
  5. galanie

    What are you canning now?

    Yeah I end up with the stupid things too sometimes. I save them and give them either to the local bird store or the feed store. If you pay attention you'll find a lot of places are using recycled bags and they'd be glad to have any you want to donate. At least that way they're getting used more...
  6. galanie

    What are you canning now?

    I like the waste out of landfills thing too. Here I am, close to 60, one of the original "green" generation, and seeing folks use plastic bags while touting "green" - what hypocrisy!
  7. galanie

    What are you canning now?

    Went at looked at the website: http://www.4everrecap.com/index.html I like these better than the tattlers. Might actually buy these. I just like the design better. And yes, they are a bit cheaper. 24 for 17 w/free shipping.
  8. galanie

    What are you canning now?

    I looked at those. That is a very old idea in reality. I remember mother had some of the old "zinc" lids that worked exactly the same way. Interesting. The only real difference in the Tattler lids so far as physical design is that the old zinc lids didn't have "rings" they were closed tops. But...
  9. galanie

    What are you canning now?

    I have canned chicken and beef both by raw packing it in jars, not water or anything, then processing at the recommended pressures and times. Usually 10lbs for 75 minutes. They come out very cooked and very tasty in their own broth. I add 1/2 the salt recommended (If you notice, every recipe...
  10. galanie

    What are you canning now?

    I would suggest trying a small batch with half the amount the recipe says and see what happens. I can somehow understand where it would do that. Don't even ask me why. As for using a mix. Well, I do sausage in order to save money. I buy meat at sale prices then make ground meat and sausage...
  11. galanie

    What are you canning now?

    Ah so you get the mixes rather than use a recipe? I thought about doing that. Yes, I have a grinder with the stuff attachments. I catch meat on sale and grind it into ground beef or pork, whatever, and make sausage. So far the only sausage I've made is from a recipe that is supposed to be a...
  12. galanie

    What are you canning now?

    OK So who has a good sausage recipe? I found quite a few but I donno, they just don't look right to me.
  13. galanie

    What are you canning now?

    Nearly all meat is done at 10 or 11lbs pressure, depending on if it's a weighted gauge or a dial gauge.
  14. galanie

    What are you canning now?

    This has all the canning times and pressures. And some recipes but I use it now rather than drag out the old canning book: http://nchfp.uga.edu/publications/publications_usda.html
  15. galanie

    What are you canning now?

    I'm thinking folks don't can Lentils because it would make then into a paste. They store well dry and cook up pretty quickly w/out soaking so there's another reason not to can it.
  16. galanie

    What are you canning now?

    On the canned meat: I haven't yet canned pork but I have canned beef and chicken, both raw packed. I don't care for canned ground beef or pork. It taste's ok but smells like dog food when you open the can. Lean beef chunks don't do that. I guess it has something to do with the fat being mixed in...
  17. galanie

    What are you canning now?

    I have a rule. If it's boneless and cheaper than ground beef, then I buy it. I don't see how they can charge $3.89 a lb for ground beef then sell something like pork tenderloin for 2.99 a lb but hey, I'm not going to argue with that one.
  18. galanie

    What are you canning now?

    They were having a sale on pork tenderloin that was just too good for me to pass up. I had to cook one as I left it too long before doing something with it and Oh. My. God. It is the Food of the Gods. Wish I'd have gotten more of it. As it was, I ended up slicing that booger into 1 lb sections...
  19. galanie

    What are you canning now?

    Oh yeah Mickey is right, there is a certain chemistry to it. My mother took Home Economics in college back in the 1940's and they taught a lot about the chemistry of cooking. If you tweak a cake recipe you could easily mess it up. Cookies are a lot more forgiving.
  20. galanie

    What are you canning now?

    To me, a win is when I actually like whatever I put up! If you like what you made, it's a winner every time.
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