How Many Eggs Did You Get Today?

[pennyJo1960]

I keep house eggs in bowl green tupperware bowl sitting in the fridge best I can do on the time change

 

[karenerwin]

10 eggs for me today. Made pear jam and freezer spiced pumpkin butter. I'm getting ready to put the pumpkin butter into jars, Also have salted caramel pear butter still cooking. Did not make it outside to do any work there other than collecting the pumpkins from a friend's field ( 19 of them, will go back for more at a later date). Oh, and I baked pumpkin seeds too. Been a busy day!

 

[jlwquilter]

10 eggs for me today. Made pear jam and freezer spiced pumpkin butter. I'm getting ready to put the pumpkin butter into jars, Also have salted caramel pear butter still cooking. Did not make it outside to do any work there other than collecting the pumpkins from a friend's field ( 19 of them, will go back for more at a later date). Oh, and I baked pumpkin seeds too. Been a busy day!

Wow! You did have a busy day! The butters sound awesome!

Glad you got some pumpkins. I roasted some seeds too. I’m going to roast some more with different seasonings. So far they’re a big hit.

 

[karenerwin]

Wow! You did have a busy day! The butters sound awesome!

Glad you got some pumpkins. I roasted some seeds too. I’m going to roast some more with different seasonings. So far they’re a big hit.

Tomorrow I plan to get more pumpkins and cut those into chunks and can them for the chickens to eat later.
I think I will try different flavors of pumpkin seeds too. So, far I just did oil and salt.

 

[pennyJo1960]

see I like the dill and garlic so do the others here

 

[jlwquilter]

Tomorrow I plan to get more pumpkins and cut those into chunks and can them for the chickens to eat later.
I think I will try different flavors of pumpkin seeds too. So, far I just did oil and salt.

How do you can the pumpkin chunks? All I’ve done is freeze them but I’m out of room. Canning would give me another option with different storage ability.

I did a pumpkin seed recipe from online. I tend to have good luck with taste of home recipes. This one was billed as spicy. It is but on the mild side. I’m going to try ‘fire’ spices and also a garlic flavored batch.

5 brown eggs today. Not one leghorn egg. First time in almost forever that’s happened. I didn’t get the chance to health check every hen but I did do the leghorns and they were good. Some molt but not crazy on them. Weight was good on them as well. Only Cinders the EE, who hasn’t laid in a few weeks, has lost weight and a decent amount of it too. She worries me. But she’s acting ok. She does have the molt on - she’s down to one tail feather. Just have to wait and see.

 

[jlwquilter]

@karenerwin i guess you’re feeling better after not feeling so good Wednesday, doing the jams and stuff.

Did you ever get the chance to autopsy that hen?

 

[pennyJo1960]

So one eaten in the main coop 3 from Silkie

 

[karenerwin]

How do you can the pumpkin chunks? All I’ve done is freeze them but I’m out of room. Canning would give me another option with different storage ability.

Preserving Method: Pressure Canning
These instructions work for all varieties of winter squash, such as acorn, butternut, buttercup and Hubbard. Choose pumpkin or squash with hard rinds and mature pulp.

YOU WILL NEED

1. PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
   
2. WASH pumpkin or squash, cut in half and remove seeds. Remove peel or rind and cut flesh into 1-inch cubes or slices. Do not mash or puree. Place prepared pumpkin into a saucepan and cover with water. Bring to a boil over medium-high heat and boil 2 minutes, until heated through, but not soft; drain and discard cooking liquid.
   
3. PACK hot pumpkin into hot jars, leaving 1-inch headspace. Add 1 tsp salt to each quart jar (1/2 tsp per pint jar), if desired.
   
4. LADLE boiling water over pumpkin, leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
   
5. PROCESS filled jars in a pressure canner at 10 pounds pressure for 55 minutes for pints and 90 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

This is from the Ball Fresh Preserving website.

@karenerwin i guess you’re feeling better after not feeling so good Wednesday, doing the jams and stuff.

Did you ever get the chance to autopsy that hen?

Yes, I feel much better! I did finally autopsy the hen. The only thing I noticed is that part of her intestine look weird. Sort of pink and flabby looking while the rest of her intestine looked fine.

I'm going to be SO tired tomorrow! This salted caramel pear butter is taking FOREVER!
I've been cooking it for over 12 hours now! The recipe said 3 to 4 hours in the crock pot. That was a CROCK! It's really close to being thick enough. It is suppose to "mound on a spoon and stay there". At least when I get to the water bath part it's only 15 minutes + another 5 sitting in the water. Then I can go fall into bed and get some sleep!

 

[karenerwin]

6 eggs today but I put 1 in my coat pocket this morning and then forgot a bout it.
My coat is in the washer now.