What are you canning now?

[erinszoo]

Is headcheese post butchering? If yes, what is it like? Like a creamcheese? I'm curious, because DH and I butcher our own deer in the fall and use as much as possible from the animal... we render our own fat, etc.

Headcheese is made by boiling the entire head after it is skinned for about four hours. The meat is then chopped fine, the bones strained out, and it gets poured into a loaf pan. It will jell and can then be sliced like a lunch meat.

Traditionally it was made from pig in the US but sheep and goat were used in european countries so id think deer would work too. There are other seasonings and spices that go in too but they can be altered to taste.

 

[3goodeggs]

Quote: Everything is something! it is like exercise.

Would I rather spend 10 hours preparing tomatoes and get it all done in one day, or would I rather spend a couple hours each week over a few weeks?
I do not know.
One has to bend to the will of the produce.

However, when it comes to pickles, I like having the house smell all spicy, so a few quarts at a time sounds perfect.

 

[Happy Chooks]

Happy Chooks:

Question: On the salsa, are the roma tomatoes peeled at all?

Here in New Mexico it's chile pepper season and I bet this would be killer made with Hatch peppers.

No, not peeled, I just cored them and tossed them in the food processor and pulsed until they were small clumps. I also didn't use just Roma's - I mixed different tomato varieties.

 

[Peep_Show]

Made the recipe for Katie's salsa before I read the post about not peeling the romas. It made the salsa a little more soupy, but I just reduced it down via boiling. The five pints are in my pressure cooker right now, and the itty-bitty remainder I tried on chips.... It was pretty decent!

ANOTHER QUESTION: Does the added salt and citric acid change the flavor much?

Sorry to have so many questions, but I'm relatively new to canning and definitely with the tomato products.

 

[PlaidBattleAxe]

Headcheese is made by boiling the entire head after it is skinned for about four hours. The meat is then chopped fine, the bones strained out, and it gets poured into a loaf pan. It will jell and can then be sliced like a lunch meat.

Traditionally it was made from pig in the US but sheep and goat were used in european countries so id think deer would work too. There are other seasonings and spices that go in too but they can be altered to taste.

Thank you for explaining I made the mistake of google searching images-------there are a lot of graphic images (the internet has some twisted folks on it!)! I'm not typically squeamish, and I do my own butchering etc, but I think I would have to try some of it first to see what it tastes like, in order to see if I want to make it. I might actually do that before fall, and if its something me, DH and the kiddos would eat, I'm totally going to try it with the deer.

Everything is something! it is like exercise.

Would I rather spend 10 hours preparing tomatoes and get it all done in one day, or would I rather spend a couple hours each week over a few weeks?
I do not know.
One has to bend to the will of the produce.

However, when it comes to pickles, I like having the house smell all spicy, so a few quarts at a time sounds perfect.

I'm a marathon tomato canner! Its an honest all day from wake up to sun down process for me to do 50 quarts start to finish (last year), but then I only take up one day vs a weekend. I want to gouge out my eyes by the time I'm done, but then I'm done lol!

Made the recipe for Katie's salsa before I read the post about not peeling the romas. It made the salsa a little more soupy, but I just reduced it down via boiling. The five pints are in my pressure cooker right now, and the itty-bitty remainder I tried on chips.... It was pretty decent!

ANOTHER QUESTION: Does the added salt and citric acid change the flavor much?

Sorry to have so many questions, but I'm relatively new to canning and definitely with the tomato products.

I add ACV to mine, and haven't noticed a difference to taste. I've used salt and citric acid in the past, and haven't noticed an impact to flavor. I'm canning pineapple salsa today and pickling some beets. Decided to freeze the zucchini, but if I have time, then tonight I'm going to attempt pickles with a couple of the zucchs

 

[Peep_Show]

Fall is in the air.... Or at least the smell of roasting harvests is. Welcome to New Mexico where this time of year even your local Albertson's and Wal-Mart sell cartons of peppers and roast them for you.

I got the Sunday morning early bird special up at Smith's....deep discount because no roaster at that hour. The produce grocer was there and we had a good talk about the quality of the chile harvest this year. This is a bushel of second picking, so the walls of the peppers are thicker, e.g. more meat! So I'll freeze some, try to can some and rellenos some.

 

[Glasshen]

Bought some Kirby Cucumbers and made Hamburger Dills with some, and started my first ever sauerkraut with four of my very first homegrown cabbages. 3 green cabbages, one savoy, last year someone shared some fresh homemade sauerkraut with us, and I was hooked. Had only had Silver Floss before. What a difference! Hope mine will be half as good as I tasted.

 

[Raech]

Fall is in the air.... Or at least the smell of roasting harvests is. Welcome to New Mexico where this time of year even your local Albertson's and Wal-Mart sell cartons of peppers and roast them for you.

I got the Sunday morning early bird special up at Smith's....deep discount because no roaster at that hour. The produce grocer was there and we had a good talk about the quality of the chile harvest this year. This is a bushel of second picking, so the walls of the peppers are thicker, e.g. more meat! So I'll freeze some, try to can some and rellenos some.

That looks good. Wish our stores did that up in Washington and Idaho. I could have them roast all my peppers and then I could just can them myself.

 

[erinszoo]

Bought some Kirby Cucumbers and made Hamburger Dills with some, and started my first ever sauerkraut with four of my very first homegrown cabbages. 3 green cabbages, one savoy, last year someone shared some fresh homemade sauerkraut with us, and I was hooked. Had only had Silver Floss before. What a difference! Hope mine will be half as good as I tasted.

I was impressed by the difference in taste of homemade kraut too. I hated it before.

 

[Raech]

Bought some Kirby Cucumbers and made Hamburger Dills with some, and started my first ever sauerkraut with four of my very first homegrown cabbages. 3 green cabbages, one savoy, last year someone shared some fresh homemade sauerkraut with us, and I was hooked. Had only had Silver Floss before. What a difference! Hope mine will be half as good as I tasted.

Can you share your process, Hubby and I were just talking about that this morning, and I found a recipe but I am kind of confused. Does it sit for 5-6 weeks then you can it or do you just can it and then it does it's work in the 5-6 week, like a pickle does?