What are you canning now?

[rancher hicks]

Nothing here is growing good at all. I'm not sure I'll get tomatoes to can this year. This is the worst year for everything. Even the roses are not doing good. I'm so disgusted.

 

[Glasshen]

Rancher, Is that you? We have been worried about you on the NY thread!

 

[rancher hicks]

A tree fell in the yard and pulled down some wires. Verizon just got here today. We'll be switching to time warner today too.

What's funny about that tree is I had offered to split the cost of taking it down and now the guy will have to pay for it himself!

What a dummy.

I was missing everyone.

 

[Raech]

W
I have a hubby, two little boys , three dogs, three ducks , and a turtle....and a garden.

FINALLY, someone who understands my crazy!!!

I recommend the dog from Peter Pan, Nana was a Newfoundland, Landseer color. They are the best! I used to can back in the 70s, then stopped, but I'm back now, bought a new pressure canner last year, and am all ready to can everything!

We are planning on an Ultimate Mastiff and a Malamute, so I was thinking maybe a small dog, my youngest is scared of dogs, but loves a friend's dogs who are small. They have been dropping comments on us taking the Fox Terrier that they "acquired via their daughter" but we don't have a house and so far it's a tie on if he is staying or going, so I am doing research just incase. Found a breeder in town, but haven't talked to her yet, found another one in Wyoming but it is a little bit farther than I would like to drive, and I really don't agree with shipping dogs if I haven't seen the place yet. Tried talking Hubby into a Newfoundland but once he heard the shed level he freaked and said no, he has OCD on messes so I have to play it careful with which animals I get. So I snuck in a drooler(for added "protection") and a "once a year" shedder

. Not to mention the 2 indoor cats we already have, and the 2 outdoor bunnies I plan on getting once we get a house.

 

[msw1208]

FINALLY, someone who understands my crazy!!!



We are planning on an Ultimate Mastiff and a Malamute, so I was thinking maybe a small dog, my youngest is scared of dogs, but loves a friend's dogs who are small. They have been dropping comments on us taking the Fox Terrier that they "acquired via their daughter" but we don't have a house and so far it's a tie on if he is staying or going, so I am doing research just incase. Found a breeder in town, but haven't talked to her yet, found another one in Wyoming but it is a little bit farther than I would like to drive, and I really don't agree with shipping dogs if I haven't seen the place yet. Tried talking Hubby into a Newfoundland but once he heard the shed level he freaked and said no, he has OCD on messes so I have to play it careful with which animals I get. So I snuck in a drooler(for added "protection") and a "once a year" shedder . Not to mention the 2 indoor cats we already have, and the 2 outdoor bunnies I plan on getting once we get a house.

A mastiff has always been my ultimate dream dog! I need to do some more research though.

My SO came into my life with a puppy malamute and boy let me tell you! They are very stubborn dogs! Loveable, but stubborn! And it is absolutely funny, they don't shed, they BLOW! Twice a year. One time for their summer coat and once for winter. Elsie has shredded five small dogs from her last blow. And most of them love to work.

And speaking of canning, my SO makes an amazing leek and potato soup with bacon. Is this something that I might be able to can? Or is it a freeze only item?

 

[HollyDuckFarmer]

Refrigerator Pickled Eggs:http://nchfp.uga.edu/how/can_06/pickled_eggs.html

But What I am most excited about is this:
"According to the Georgia Egg Commission, the following method of hard-cooking facilitates peeling of ultra fresh eggs. Make a pinhole in the large end of the egg, place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs. Place a lid on the pan and bring eggs to a boil. Remove the pan of eggs from the burner, leaving the cover in place, and allow to sit for 15-18 minutes, adjusting time up or down 3 minutes for larger or smaller eggs. Immediately remove eggs from the pan of hot water with a slotted spoon to a bowl of ice water for one minute. In the meantime, bring hot water to simmering. After one minute in ice water remove eggs back to the simmering water for ten seconds. The ten second interval is important because this allows the shell to expand without expanding the rest of the egg. Peel immediately by cracking the shells of the egg all over. Roll each egg gently between hands to loosen the shell. Peel, starting at the large end of the egg. The peeling may take place under cold running water to help wash the shell off the egg and to minimize the shell breaking into the white.

Another cooking method when you are less concerned about peeling of ultra-fresh eggs is to make a pinhole in the large end of the egg, place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs. Place a lid on the pan and bring eggs to a boil. Turn down the heat and simmer for 15 minutes. Place the eggs in cold water and when cool, remove shells. Crack the shell of the egg all over. Peel, starting at the large end of the egg. The peeling may take place under cold running water to help wash the shell off the egg."

 

[Raech]

Refrigerator Pickled Eggs:http://nchfp.uga.edu/how/can_06/pickled_eggs.html

But What I am most excited about is this:
"According to the Georgia Egg Commission, the following method of hard-cooking facilitates peeling of ultra fresh eggs. Make a pinhole in the large end of the egg, place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs. Place a lid on the pan and bring eggs to a boil. Remove the pan of eggs from the burner, leaving the cover in place, and allow to sit for 15-18 minutes, adjusting time up or down 3 minutes for larger or smaller eggs. Immediately remove eggs from the pan of hot water with a slotted spoon to a bowl of ice water for one minute. In the meantime, bring hot water to simmering. After one minute in ice water remove eggs back to the simmering water for ten seconds. The ten second interval is important because this allows the shell to expand without expanding the rest of the egg. Peel immediately by cracking the shells of the egg all over. Roll each egg gently between hands to loosen the shell. Peel, starting at the large end of the egg. The peeling may take place under cold running water to help wash the shell off the egg and to minimize the shell breaking into the white.

Another cooking method when you are less concerned about peeling of ultra-fresh eggs is to make a pinhole in the large end of the egg, place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs. Place a lid on the pan and bring eggs to a boil. Turn down the heat and simmer for 15 minutes. Place the eggs in cold water and when cool, remove shells. Crack the shell of the egg all over. Peel, starting at the large end of the egg. The peeling may take place under cold running water to help wash the shell off the egg."

I have never heard about poking a whole in one end before you boil. Wouldn't that cause part of the white to come out while cooking? I know when I have a small crack in one of my eggs I get floating egg whites coming out of the crack.

 

[3goodeggs]

I have used the vinegar and salt method with good results, but sometimes you need perfect results. it never fails not to work when I need deviled eggs for an occasion, because then I only have fresh fresh eggs.

 

[HollyDuckFarmer]

... an amazing leek and potato soup with bacon. Is this something that I might be able to can? Or is it a freeze only item?

I'd *guess* that would be pressure can only.

 

[HollyDuckFarmer]

I have never heard about poking a whole in one end before you boil. Wouldn't that cause part of the white to come out while cooking? I know when I have a small crack in one of my eggs I get floating egg whites coming out of the crack.

Tiny pinhole, so the amount of white lost would be negligible. (Again, just a guess!)