"Louisiana "La-yers" Peeps"

[TerriLaChicks]

Well, bummer! The guy just came around & they’re striping our parking lot now, not tomorrow. So cars have been moved and now there’s no good excuse to leave early tomorrow. (But maybe I can find a not-so-good excuse)!

 

[foreverlearning]

Kuntrygirl, Lowes is having the fire pits for $39 on black friday. Good luck!

 

[PrimroseMom1]

[COLOR=000000]Well, bummer! The guy just came around & they’re striping our parking lot now, not tomorrow. So cars have been moved and now there’s no good excuse to leave early tomorrow. (But maybe I can find a not-so-good excuse)![/COLOR]

Haven't you heard about the rule that " if you change the striping day from Friday to Thursday all staff must still leave early on Friday in the same manner as though the striping had, in fact, occurred in Friday"? This is a well known rule and you are required to follow it.

 

[LemonMeringue]

Good job!

ETA: Can I do this without "canning"?

Has anyone ever canned yams/sweet potatoes? I have a lot that was delivered to me yesterday and I need to do something with them. I may just cook them and freeze them and take out and use when I get ready.

Technically according to safety recommendation the puree and the Pumpkin butter cannot safely be canned. Not even with a pressure canner, because of it being so dense and you cannot really get all of the air pockets out. So I just jarred it up and the puree went into the freezer and the butter into the fridge. I need to get some more vac seal bags. That's probably how I am going to store most of the puree in the freezer.

You CAN pressure can the chunks of pumpkin, sweet potatoes or other squash. It can be steamed just slightly. Cooled, peeled and cut into chunks then boiling water oven and pressure can for the recommended times. Doing it this way allows the heat to penetrate completely and evenly. I did can up a whole box of sweet potatoes awhile back. That is pressure canning as well because they are low acid just like the pumpkin or other squash.

 

[LemonMeringue]

Long day here! Not too many eggs around here either. I may put out a light and turn it on for only a couple of hours each evening before I go to bed.

Lots of cleaning and cooking around here. A smash hit for dinner. Beef stew with potatoes and mushrooms. Garlic bread and fresh squash from the garden (I have a cover set up for keeping the plants warm on cool nights). About to put some quarts butternut squash cubes into the pressure cooker. I think I might try putting some pumpkin in the dehydrator too! Thanks for reminding me about that!!!

 

[Ron Skekel]

My Amercaunas are 6 months 3 weeks old. I have been feeding them layer since they were 6 months old, I figured they would lay any day. They haven't laid yet that I can find. (They investigate the laying house and boxes and there is one box in their coop that the other girls use sometimes). Is it bad for them to be eating layer??

A friend and I were talking and we discussed dementia. I think that could be a contributor to what happened. I think it was too much for her to remember and she didn't want me to write anything down for her, so I"m not sure how well she can read. So to have to care for 300 animals may have been too much for her to deal with. :/

,

I mentioned it because when my grandmother first started with it she would tell stories about people. Totally untrue stories about people and when confronted she would say she didn't say that or that she ever spoke to them. I would like to think this is the case and not intentional neglect. Pam

 

[LemonMeringue]

Hey, I just checked & pickyourown.org has directions on canning pumpkin and also sweet potatoes.
http://pickyourown.org/allaboutcanning.htm

Terri I really like this website! I use it quite often. The directions are laid out so simple and usually pictures too. I like pictures

I am going to try their version of pumpkin pie that they use the fresh pureed pumpkin. I hope its good!

 

[catdaddyfro]

Technically according to safety recommendation the puree and the Pumpkin butter cannot safely be canned. Not even with a pressure canner, because of it being so dense and you cannot really get all of the air pockets out. So I just jarred it up and the puree went into the freezer and the butter into the fridge. I need to get some more vac seal bags. That's probably how I am going to store most of the puree in the freezer.

You CAN pressure can the chunks of pumpkin, sweet potatoes or other squash. It can be steamed just slightly. Cooled, peeled and cut into chunks then boiling water oven and pressure can for the recommended times. Doing it this way allows the heat to penetrate completely and evenly. I did can up a whole box of sweet potatoes awhile back. That is pressure canning as well because they are low acid just like the pumpkin or other squash.

they have canned pumpkin for pies and such. why would the air pockets matter if its canned it is in a vacuum, so it should be fine,(in my mind anyhow) nothing can live in a vacuum, right? I'm really asking more than telling per se' here,

Jeff

 

[LemonMeringue]

they have canned pumpkin for pies and such. why would the air pockets matter if its canned it is in a vacuum, so it should be fine,(in my mind anyhow) nothing can live in a vacuum, right? I'm really asking more than telling per se' here,

Jeff

According to the "canning police" (aka the snotty busy body old ladies who WILL yell at you and tell you that you are going to kill your whole family if you so much as THINK of stepping out of line) and the USDA even the pressure cookers we use at home still is not enough to evenly distribute the heat for long enough to kill of botulism in an item as dense as pumpkin. That's what they say anyway. I sure wish there was just a quick swab test you could do to detect if there WAS botulism in a jar when you opened it. Then I would can up TONs of stuff that would just make those canning police ladies heads explode!!!

Then there are the conspiracy people that are of the opinion that the USDA and the big food companies are conspiring against us canners.

I really am not an expert. So I usually just follow the guidelines. But I do know there are plenty of people that do can up both of the items I posted yesterday.

But you know what? Hells bells! At the store there are cans with a whole chicken in them, bones and all.

See how this keeps going in a circle for me??? That's why I usually just follow the guidelines.

 

[TerriLaChicks]

Haven't you heard about the rule that " if you change the striping day from Friday to Thursday all staff must still leave early on Friday in the same manner as though the striping had, in fact, occurred in Friday"? This is a well known rule and you are required to follow it.

I will most definitely invoke this rule tomorrow - - thank you !!