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Olive - Oh that's not bad. I'd do a road trip for a canning lesson. Count me in! Just let me know when you decide you're going to do it.

Opa - Don't underestimate my ability at achieving the near impossible. If I can explode eggs, or corningwear, or glass bowls in my kitchen. Don't think I don't have the ability to explode a pressure cooker. BTW...do you know that boiled eggs turn into BOMBS if you let the water run out while their cooking? It's quite fascinating. Not so much fun cleaning egg off your ceiling but hey...if you wanted to scare the crap out of someone...thats one way to do it.
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Sounds good, Jaime. I'll get in touch with both you and Chicken Grandma when we get going on the canning season. Anything specific you'd like to learn on?
 
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Kind of. There are tested recipes that contain garlic, onions and peppers -- and even a select few that contain a SMALL amount of oil -- all of those recipes require pressure canning and are considered safe. Canning onions, peppers and garlic outside of those recipes, even with a pressure canner is not considered safe and canning oil, save for those select couple of recipes, is never considered safe. The herbed oils you make should only be stored in the fridge and should be used within a couple of days, even with herbs so dry they're kindling.

All this based on USDA/NCFHP recommendations.

Huh, well, I guess I will be doing some more reading up before pepper season. I am not terribly interested at the moment in canning garlic and onions, they have kept all winter long just fine how they are, and I am not too interested in canning recipes rather than ingredients, aside from hopefully pickles.

Interesting about the oils, this is how I have always done it, and I just keep them out on the counter. I keep them for many months. Everything I have read on it has said this was fine provided you have no moisture, but if you use fresh herbs they must be used up immediately. This was even in line with the Michigan Health Codes when I was manager at a restaurant.
 
I canned some pickled garlic a couple of months ago and will totally do that again... if I can enslave some young children or something to peel the cloves :-/
 
Sounds good, Jaime. I'll get in touch with both you and Chicken Grandma when we get going on the canning season. Anything specific you'd like to learn on?


Yippee! I'd like to can tomato's (plain and sauces) and pickles specifically. Hopefully my tomatoes decide to ripen this year. I had LOADS on the plants last year....all still green by October :/
I'll post a picture of this pressure cooker my MIL sent over when I get home.
 
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I canned some pickled garlic a couple of months ago and will totally do that again... if I can enslave some young children or something to peel the cloves :-/

Hahaha, I totally have my children peel my garlic! It's awesome, not only does the garlic get peeled, but it also keeps them thoroughly occupied while I cook.
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Huh, well, I guess I will be doing some more reading up before pepper season. I am not terribly interested at the moment in canning garlic and onions, they have kept all winter long just fine how they are, and I am not too interested in canning recipes rather than ingredients, aside from hopefully pickles.

Interesting about the oils, this is how I have always done it, and I just keep them out on the counter. I keep them for many months. Everything I have read on it has said this was fine provided you have no moisture, but if you use fresh herbs they must be used up immediately. This was even in line with the Michigan Health Codes when I was manager at a restaurant.

Peppers keep very well in the freezer, if nothing else.

Note that commercial canning is a very different ball game than home canning. You'll find shelf-stable commercially canned pickled eggs, commercially canned herb oils, commercially canned pesto, etc. None of which have safe home canning guidelines.

With some things it's simply a case of there not having been trials to determine safety guidelines, on other things it's a case of there having been testing and it being determined that there's risk of contamination. Botulism is a silent killer so risk is not something the powers that be will mess around with when it comes to releasing guidelines for preserving. If there's any quantifiable risk of botulism surviving they're not going to tell you it's okay to proceed.
 
My boss brought me the three hens today.

However, one of them was attacked on her property last night.
Probably a fox.
I think a raccoon would have done more damage- and I think a coyote would have finished the job.

As it is now, the top of her wing was 'scalped' with some little bones sticking out.
My boss gave me a choice- turn her into fried chicken or try and fix her.

WELL-
she looks exactly like my Carmen did. Identical. And if anyone remembers...
Carmen was attacked by my weiner dog- was found running down a street in Allen Park and brought to my clinic in a tiny critter keeper when she was about three weeks old. A product of an Easter chick, lost or abandoned.

I brought her home, and my wiener dog got ahold of her and removed all the skin from her back. I didnt think she would live. I bandaged her up, and put her in a dog bed with my daughter - told her I didnt think she would live through the night. Not only did she live, she thrived and grew to be the best, most personable chicken I have ever seen who thought she was a dog. The only chicken I had that was named, and that we could pick up and hold whenever we wanted to, and set the bar very high for any future 'pet' chickens. She forever had a scarred back that required extensive treatment and "nu-skin' while healing, but once scarred up, she was fine. never grew feathers on the scarred area.

So, anyhow- this hen looks identical to her. I was told Rhode Island Red...I think sex-link or Golden Comet. The other two, definitely RIR- and mean birds. Those are on their way right now to my brother-in-laws.
This one....well...
she recieved stitches and staples and is bandaged with her wing to her body, and I gave her to my daughter. I told her to give her a name, and she is completely responsible for her.
While still at work, I put her in with sisters- and they both started picking on her. AND me! When I reached for them, they both pecked my hand repeatedly and HARD and I will probably bruise....no big deal, but sure did confirm that they were going to my brother in laws.

Wish this girl luck. Sure hope she can recover.
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I have two eggs hatching in my incubator. When I ran out there this a.m.....my silkie was off her nest eating and drinking. I didnt have time to see if she was planning on returning to her nest- I knew I had two peeping eggs in there. I picked them up, still warm...and still peeping. I put them in the incubator and left for work.
She is back on the nest. I will give her the babies when they hatch. Seems like its a bad time to eat when you have peeping eggs.
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My little Serama mix six week old banty roo is crowing. Doing the wing-drop dance around the other six week old pullets and cracks us up. Toes is so funny to watch..told my daughter if he never crows any louder, she can keep him. He is a squeaky branch or a squeaky gate...not even loud enough to be a gate. If not, he goes.
If he goes...dunno where. Does one actually EAT banty roos? Is there enough on them to actually eat? Cant eat Toes, though. Will have to find him somewhere to go.
 
Opa - Don't underestimate my ability at achieving the near impossible. If I can explode eggs, or corningwear, or glass bowls in my kitchen. Don't think I don't have the ability to explode a pressure cooker. BTW...do you know that boiled eggs turn into BOMBS if you let the water run out while their cooking? It's quite fascinating. Not so much fun cleaning egg off your ceiling but hey...if you wanted to scare the crap out of someone...thats one way to do it.
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Oh my gosh, that's hilarious! lol

Thank you to those who messaged me about fertile eggs for my broody - I'm getting some Faverolle eggs from SillyChicken on Friday. Yeay! :)
 
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