Going to can up a mess of sweet corn this weekend. Been cleaning out my canning shelves today and plan to change a few things in how I can this year to maximize space and ease of use of the canned items.
Also plan to dry more things this year, make more use of the chicken parts and such, boil things down to make a concentrate to maximize jar space, etc.
It's quality vs. quantity this canning season.
Today I dumped old and otherwise undesirable canned items and gave them to the animals...nothing went to waste, not even the hot peppers. Emptied jars of rabbit, squirrel and a jar of two of chicken on the bone and picked all the meat I could off the bones....all that meat was diced small and is now marinating in jerky spices and will be dried as soon as today's batch of tomatoes come out of the dehydrator. Will store that dried meat in the freezer and use it for flavoring up stir fry, soups, fried taters, etc.
One batch of tomatoes have been dried and ground down to a powder....not much left over when that's all done but I hope to garner enough to use in rebatching last year's salsa to thicken it up a bit. Will empty all those jars, cook down the salsa~it was much too thin and had too much cilantro last year~ and add more tomato and peppers to freshen it up a bit, and rebatch it. I want less jars but thicker salsa. My tomato crop is blighted this year so I won't have enough tomatoes to can up fresh salsa, so this seemed the best way to go. My peppers are also blighted, so will have to buy peppers for freshening the salsa batch.
