Canning and Home preserving

[R2elk]

Oooh if you could share I would be most happy.

deb

Have a good laugh on this one. There are many assumptions and guesses needed.

Pigs Feet

Cook pigs feet until tender. Take out of broth and let get cold. Cut in small pieces and put in jars.

Weaken vinegar.

Sugar, salt & pepper to taste.

Heat and let get cold and then put on pigs feet.

My first assumption is that weaken vinegar means to add water to the vinegar. My second assumption is that you mix the vinegar and water with sugar, salt & pepper and bring it to a boil before cooling it down and using it to cover the pigs feet that are already in the jars.

My last assumption is that the jars are then put through a water bath to finish the canning.

The guesses required are the quantities used throughout.

 

[pennyJo1960]

We all have different tastes. I like pickled pigs feet along with almost anything pickled.

And that makes the world go right

 

[R2elk]

And that makes the world go right

It would be a really dull world if we all liked everything the same.

 

[pennyJo1960]

your right it can be very dull if we all where alike huh

 

[Corinia]

I am currently on a learning expedition... Gastric sleeve surgery and have lost 100+ pounds so Far. But the result is I cannot eat more than seven ounces at a time. I hate waste.

Add to that I am moving home where the power brown outs often or simply goes off. Desert end of the grid... Lots of Wind. Plus I am living off social security as of October. Sooo

The solution for reliable no waste food is home Canning. Ingredient canning, Soup Canning, Vegetables, Jams and jellies.

Here now before I move I have started first pressure canned product was Turkey broth. First water bath products, Apple butter, Cranberry sauce.... And finally Non pressure canned Ghee.

Ghee shelf live is 6 months or more Room temperature and opened. Use a fresh clean spoon for using it to Fry. Ghee can be used to deep fry if you have enough. Ghee is an Indian Butter product. Cooked gently till the milk solids caramelized and sink to the bottom. Then strained and poured into the container of choice. I poured it into canning jars piping hot... The jars sealed... But it is not pressure canned so I will freeze it.

My main canning projects will be:
Beans
Beef
pork
Chicken
Fish
all in half pint jars...

I hope to make Corned Beef and pastrami. I need a smoker for the pastrami.

Still trying to make bone broth... SMH... That will get frozen because the gelatin doesn't make it through the pressure canning process. From what I have read.

What have you all Canned

We can just about everything. My favorite is stock because it uses all the things we'd otherwise throw away. We save all our veggie leftovers, ends, tops, and skins along with bones and put them in ziploc bags in the freezer until we have enough to do a full run in our pressure cooker/canner. We've even gotten family members to save their poultry carcasses for us! For every carcass the give us, we give them a quart of stock. It's a win win! I probably can upwards of 50qts a year--all from 'trash'.

 

[pennyJo1960]

one mans trash another s treasure

 

[BlueBaby]

We can just about everything. My favorite is stock because it uses all the things we'd otherwise throw away. We save all our veggie leftovers, ends, tops, and skins along with bones and put them in ziploc bags in the freezer until we have enough to do a full run in our pressure cooker/canner. We've even gotten family members to save their poultry carcasses for us! For every carcass the give us, we give them a quart of stock. It's a win win! I probably can upwards of 50qts a year--all from 'trash'.

That's a great idea! Waste not want not, and that's a good way to put it to good use!

 

[perchie.girl]

Have a good laugh on this one. There are many assumptions and guesses needed.

Pigs Feet

Cook pigs feet until tender. Take out of broth and let get cold. Cut in small pieces and put in jars.

Weaken vinegar.

Sugar, salt & pepper to taste.

Heat and let get cold and then put on pigs feet.

My first assumption is that weaken vinegar means to add water to the vinegar. My second assumption is that you mix the vinegar and water with sugar, salt & pepper and bring it to a boil before cooling it down and using it to cover the pigs feet that are already in the jars.

My last assumption is that the jars are then put through a water bath to finish the canning.

The guesses required are the quantities used throughout.

LOL... sounds like her notes to her self.... LOL I will wing it. I am not ready yet but will do it in the next couple of weeks... After New years.

deb

 

[perchie.girl]

It would be a really dull world if we all liked everything the same.

thats for certin...

deb

 

[pennyJo1960]

Think I am going to say goodnight catch ya all tomorrow be well my friends till then