Canning and Home preserving

[perchie.girl]

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'.

And when you are done the left overs is Put the veggies in the compost pile... run the bones again through to make one more stock. On beef bones. then you can grind the bones up and make Bone meal for the plants... The left over bits of meat can go to feed the dogs or the chickens....

Welcome abord of I havent welcomed you already... I am hit and miss sometimes. on commenting when it needs it.

Busy Packing my portion of the house for the move home.

deb

 

[perchie.girl]

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

good night penny

deb

 

[R2elk]

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

Here is her recipe for canning pork shoulders and ham.

Cut meat in pieces and put in jars. Then put 1 tsp. salt and a shake of pepper in the jar. No water. Cold pack for 3 hours.

How to cold pack in canning.

 

[perchie.girl]

Here is her recipe for canning pork shoulders and ham.

Cut meat in pieces and put in jars. Then put 1 tsp. salt and a shake of pepper in the jar. No water. Cold pack for 3 hours.

How to cold pack in canning.

yep just means you are starting with cold ingredients... therefor you should start with a or room temperature water in the canner.

I have seen a video on That time. When there is no pressure canner they just boil the Shrit out of the jar for hours.... Saw someone can Seal meat that way...

I dont think it would be safe to do it that way.... Alot quicker to use a pressure canner.

deb

 

[Corinia]

And when you are done the left overs is Put the veggies in the compost pile... run the bones again through to make one more stock. On beef bones. then you can grind the bones up and make Bone meal for the plants... The left over bits of meat can go to feed the dogs or the chickens....

Welcome abord of I havent welcomed you already... I am hit and miss sometimes. on commenting when it needs it.

Busy Packing my portion of the house for the move home.

deb

I do make bone meal for my neighbor (who supplies lamb bones). Unfortunately I don't feed my dog ANY table scraps-she's prone to blockages, but once we get our chickens up and running... they will definitely get what's leftover!!

 

[pennyJo1960]

Morning Canners have to start buying some meat with bones
have onions to add with

 

[bobbi-j]

Hello! After spending a few days with the granddaughters, I have some catching up to do.

I have a 23-qt. Presto canner with a dial gauge. I love it. I would, however, like an AA because those are the only ones recomended for canning outdoors on a camp stove. I started out with a Mirro 23-qt with a jiggle-gauge. That worked well until the day it didn't. It never came up to pressure. Instead of trying to figure it out, I went out and bought the Presto. I like that style gauge better anyway.

I came across this today:http://povertyprepping.blogspot.com/2012/12/dehydrating-eggs.html

Have any of you tried dehydrating eggs? I'm hoping for an abundance of eggs this summer so I can give it a try. Don't have a root cellar for storage, though, so I would consider keeping them in the fridge. I may also get a different dehydrator before giving it a try. Right now I have an American Harvest - little round plastic one with no temperature control. it's on or it's off. Does anyone have a favorite brand?

 

[perchie.girl]

Hello! After spending a few days with the granddaughters, I have some catching up to do.

I have a 23-qt. Presto canner with a dial gauge. I love it. I would, however, like an AA because those are the only ones recomended for canning outdoors on a camp stove. I started out with a Mirro 23-qt with a jiggle-gauge. That worked well until the day it didn't. It never came up to pressure. Instead of trying to figure it out, I went out and bought the Presto. I like that style gauge better anyway.

I came across this today:http://povertyprepping.blogspot.com/2012/12/dehydrating-eggs.html

Have any of you tried dehydrating eggs? I'm hoping for an abundance of eggs this summer so I can give it a try. Don't have a root cellar for storage, though, so I would consider keeping them in the fridge. I may also get a different dehydrator before giving it a try. Right now I have an American Harvest - little round plastic one with no temperature control. it's on or it's off. Does anyone have a favorite brand?

I have hear excellent reviews on the Excalibur... I have a Presto
I chose it because it can be expanded...

Though buying the expansion rings is more expensive than buying the basic presto. The basic just has on and off perfect for a back up.

Now that I have seen the square ones I like em. By the way you can use parchement paper in them for ease of clean up. the fan is in the back so the air is drawn across the trays.

deb

 

[perchie.girl]

Hello! After spending a few days with the granddaughters, I have some catching up to do.

I have a 23-qt. Presto canner with a dial gauge. I love it. I would, however, like an AA because those are the only ones recomended for canning outdoors on a camp stove. I started out with a Mirro 23-qt with a jiggle-gauge. That worked well until the day it didn't. It never came up to pressure. Instead of trying to figure it out, I went out and bought the Presto. I like that style gauge better anyway.

I came across this today:http://povertyprepping.blogspot.com/2012/12/dehydrating-eggs.html

Have any of you tried dehydrating eggs? I'm hoping for an abundance of eggs this summer so I can give it a try. Don't have a root cellar for storage, though, so I would consider keeping them in the fridge. I may also get a different dehydrator before giving it a try. Right now I have an American Harvest - little round plastic one with no temperature control. it's on or it's off. Does anyone have a favorite brand?

I have seen the Dehydrating done for eggs and milk and buttermilk as well... There is also a way to preserve eggs using the Water Glass method.

Here is a video.

They use slaked lime the same stuff you use for pickling to make the pickles crisp. though they get it in bulk...

deb

 

[pennyJo1960]

I have pinto beans soaking for ham and beans soup I do my soup more like thick stew they both prefer it that way more like a meal