Canning and Home preserving

[BigBlueHen53]

How did your beans turn out... second time around... I just bought some very large ham hocks for making ham stock in preparation of canning beans as well. Got to get the shoe prints off the floor in the kitchen first

deb

My beans turned out tasting overcooked, tbh. But I learned something so it wasn't a total loss, eh? I just make the beans with a little salt; we think they are delicious just like that. This week I want to get all the frozen chicken broth/ stock out of the freezer and get it processed. I think I have six jars. I'm really glad I got the canner!

 

[perchie.girl]

Right now I have a stock pot going with Three ham shanks. Making hamstock and the meaty bits will be picked to put in individual jars... Pintos first then Limas and Blackeyed peas...

Though the black eyed peas I think I may just do salt pork in them... Its our way of cooking Black eyed peas... We used to be able to buy a whole lug of peas in their shells. Wed shell half and snap half boy are they good that way. But we seasoned them with salt pork... and pepper... One lug would feed the three of us with leftovers for lunch the next day. Mom Dad and I .

Unfortunately till I get a garden going Black eyed peas will just have to come from a bag.

deb

 

[perchie.girl]

My beans turned out tasting overcooked, tbh. But I learned something so it wasn't a total loss, eh? I just make the beans with a little salt; we think they are delicious just like that. This week I want to get all the frozen chicken broth/ stock out of the freezer and get it processed. I think I have six jars. I'm really glad I got the canner!

AWESOME especially hearing feedback.

 

[BigBlueHen53]

AWESOME especially hearing feedback.

I like this thread. Sometimes I have to hunt for it. Still learning all the ins and outs of navigating this awesome site! When do you move, Deb?

 

[perchie.girl]

I like this thread. Sometimes I have to hunt for it. Still learning all the ins and outs of navigating this awesome site! When do you move, Deb?

If I am not well enough to move in March... it may be in April I hope it doesn't push out to May. But that is the way I am improving.... big steps forward a couple of little steps back.

I don't expect to be as ambitious as I was when i was in my late forties... When I bought the house. I spent my fifties taking care of my grandmother. So Here I am at 63 and know my mortality...

I spent the fifties gaining weight becomeing more and more sick and less and less capable. Till I was to the point where The only way I could move home was with a caretaker.

So building strength and learning to can and learning to eat... The Sleeve Gastrectomy surgery Has its pound of flesh to extract. Literally and figuratively.

The whole idea of learning to can was to control portion size. But there is the dilema... I am not capbable of standing unsupported for more than three or four minutes at a time...

so one day I can stride out to the car do errands.... The very next day I can barely shuffle one foot infront of the other...

They expect me to loose eighty percent of the excess weight I need to loose in the first year... and pretty much that does it for Sleeve Gastrecomy. But I am a very determined individual and will not give up without a good fight.

deb

 

[pennyJo1960]

You will make it girl Just keep saying it to yourself over and over

 

[perchie.girl]

You will make it girl Just keep saying it to yourself over and over

I will and kick ARS and take names in the process.... ::Snort::

 

[perchie.girl]

Ok these eggs went through water bath..... But they should never be considered shelf stable

Quote... from the National Center for Home Food preservation
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Pickled Eggs

There are no home canning directions for pickled eggs. All of the following pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F.

and following that is reasons why If you want to read more

National Center for Home Food Preservation | How Do I? Pickle
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I intend on keeping these in the refrigerator... Only opening one jar at a time... Six jars should last me a long while. Plus i get the added benefit of NO refrigerator smells. And NO double dipping of utensils... (mom is famous for that) if she wants one she will have to let ME dip it out.... LOL

of course there Will be Deviled eggsies....
deb

 

[pennyJo1960]

I will and kick ARS and take names in the process.... ::Snort::

bet you can

 

[pennyJo1960]

Okay thanks for the page of how