i'm not, we go thru alot of tomatoes but on the other hand, green beans, beets, theres only so many of those we can eat in a year and i keep canning more, yes i do rotate but still have a bunch, i have pear butter thats at least six years old and still good, since we don't eat much bread, no use for the butters i canned
That's wonderful. and you' have the right gauge. I have tomato bullion/aka vegetable stock that is wonderful in recipes or just poured into a glass.
Yup. Do it all the time. 90 minutes per quart at 10lbs of pressure. all depending on altitude. I have been saving ham bones for years hoping to make a ham stock. and can it.
Thank you so much! We bought 1/2 a beef & I had them give me the bones. I also had them include the fat so that I could render it...so much better for you than highly processed oils!
i make mine in the slow cooker, then freeze it in ice trays, use it for soups
i didn't ask for the fat on the beef, just the pig, made some lard, still have some fat in the freezer since i don't need that much all at once. have you ever made chicken fat to cook with? i cut the fat off the chicken and render it also to add for flavoring in different things
I'm to impatient for the slow cooker...lol! If I'm ambitious, I can get 2 batches done in one day! I freeze mine in silicone baby food trays & I have 4 silicone trays that have four separate 1 cup sections!
i can do it overnight , makes the house smell so good while its cooking and i hope i'm not going anywhere that i can do it that way
We will be butchering our pigs in a couple of months, I will also render the lard. I haven't done chicken, didn't think of doing that, but I will now, thank you. I use duck fat, it's fantastic for frying eggs!
