What are you canning now?

[Pozees]

Now the easy part is done! The hard part is figuring out what to use it in/how to eat it. LOL

I think pork goes with everything, doesn't it? I recently made a breakfast fritatta with potatoes, peppers, onion, pork and eggs - I used pork tenderloin, which I had had sliced at the grocery store, cut it into small chunks, floured and sauteed it and added it to the veggies before I stirred in the eggs. Came out pretty yummy, I have to say.

 

[galanie]

They were having a sale on pork tenderloin that was just too good for me to pass up. I had to cook one as I left it too long before doing something with it and Oh. My. God. It is the Food of the Gods. Wish I'd have gotten more of it. As it was, I ended up slicing that booger into 1 lb sections and freezing them. Should make some super meat for whatever I'd have otherwise used beef in. Pork is great that way. Except this is so good, I'll probably use is like I normally do chicken as well.

 

[Pozees]

They were having a sale on pork tenderloin that was just too good for me to pass up. I had to cook one as I left it too long before doing something with it and Oh. My. God. It is the Food of the Gods. Wish I'd have gotten more of it. As it was, I ended up slicing that booger into 1 lb sections and freezing them. Should make some super meat for whatever I'd have otherwise used beef in. Pork is great that way. Except this is so good, I'll probably use is like I normally do chicken as well.

LOL I quite agree

 

[galanie]

I have a rule. If it's boneless and cheaper than ground beef, then I buy it. I don't see how they can charge $3.89 a lb for ground beef then sell something like pork tenderloin for 2.99 a lb but hey, I'm not going to argue with that one.

 

[jomoncon]

I just finished 7 quarts of glazed carrots. The recipe was in the Ball Blue book. The carrots are canned with the liquid of brown sugar, orange juice and water. Glazed carrots are the only kind DH will eat.

 

[erinszoo]

Finished up ten pints of beans and ham and another batch of pineapple. More chicken to process tomorrow.

 

[rancher hicks]

Wow I've missed a lot of postings. Just dropped in to say I'm in AL with family and went to an Antique market and bought a new/old book on preserving food. Has some old recipes

"Food Preservation in Alabama" Paid $3. original price was 15 cents. "The Alabama Polytechnic Institute" June 1951. Not in good condition but usable.

I usually buy these books to preserve the heritage. Two recipes I'm interested in trying are Pumpkin preserves and Watermelon Preserves. Anyone know how to tell a good watermelon. I don't know that I can grow my own in NY. I suspect the old varieties have the best flavor.

I hope the family hasn't eaten all the fruit I've frozen before I get back.

I haven't posted cuz I'm not canning anything right now. I should keep up with the reading on this thread just so I'm up to date. Been playing with the grand kids and crocheting for the granny swap. Trying to read and rest up.

Enjoying the warm weather especially. DS got orders that they are being sent to Canada. Ugh! I hate the cold. I had dreams of moving down here.

Well take care,

Rancher

 

[Happy Chooks]

Rancher - I knock on the watermelon. It should have a hollow sound. Also, look for the stem end to be smooth, not cut. It's always worked for me.

 

[3goodeggs]

I have a rule. If it's boneless and cheaper than ground beef, then I buy it. I don't see how they can charge $3.89 a lb for ground beef then sell something like pork tenderloin for 2.99 a lb but hey, I'm not going to argue with that one.

I am with you on that! Hamburger used to be the cheap meat, now I can get Angus roast at Sam's club for half the price and cut it whatever way I want.

I need to learn how to can meat for 'those days.'
Spaghetti was my go to meal when we have had one of 'those days', but hamburger is out of my price range. pre cooked loin or shoulder slopped into a pan with onions and peppers sounds like a quick dinner that would please them all.


Rancher, I did make the pickled pumpkin that is in the ball big book, and they are good enough, but I will not make them again. The texture is just not pickle-ish.

However water melon rind preserves are my favorite of all time. I make them every time we have grown watermelon. You want a thick rind variety like Congo or the Charleston Grays.
The 'rattlesnake' one used to have a thick rind, but they are breeding the melons to have thinner and thinner rinds. You may have a better chance finding seed there in Alabama.
You can plant the as soon as you have mild days in NY.NJ isn't that far away and they are the garden state. I am sure you can grow some.

 

[rancher hicks]

I bought the latest Hobby Home book cuz it has some vegetable broth recipes for canning. I've been watching the Preppy thing on cable. We don't have it at home but DS and his do here. Not really into that sort of thing but I'm finding cable don't have as much as I thought. Any preppies here?