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Post by ☼ ЯÏĊk ☺ on Feb 12, 2011 7:42:11 GMT -4
Decided to get canning again because empty jars take up just as much space as full ones. We've talked it over and decided to heck with the taco stuff for now, next batch will be with peppers, garlic, onions and 'shroomies. Then we can add it to the sauce we have as we decide 'whut's fer suppah, mutha, buttah?' My pasta sauce has basil in it, next time I'll leave it out of the process in case I want pizza sauce, which I use oregano in. Just want to make an all purpose red sauce I can tweak as needed. I'll figure it out someday. I ALMOST bought a frozen gobble gobble last week. Decided I'd rather cook up 6 of my hens instead, need to make room in the freezer for the next batch, plus we'll have a pig ready to butcher in April or early May. ( there should be 6 preggo smaller sows over the farm, total). I'd rather hold off until the grass turns green to finish them on, clean out all that nasty winter grain during the last 4 weeks, but we shall see. I also have a 550 pound sow thats preggo,( bro. has one, too) so they'll be plenty of pork to be had. I havent canned any pork yet, cant wait to try, esp. BACON.
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Post by ☼ ЯÏĊk ☺ on Feb 13, 2011 10:36:47 GMT -4
Gonna can more ground beef this morning. These two batches will have 12 pounds of beef, 10 onions, a big ziploc bag of red and green peppers from the freezer, 3 # of mushroomies and loads of garlic. Ran out of real beef broth, so I'll use some pan drippings and bullion cubes in lieu of salt. If ya aint handsome, ya better be handy! Had one lid failure last time, ended up with 21 1/2 pints. Now its time to sharpen my chopperator ka- niffe and have at it.
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Post by azlonerider on Feb 13, 2011 11:54:20 GMT -4
Awrite Rick and Julie Mac, you have to put your teaching caps on an' learn me how ta can up that thar ground cow.
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Post by ☼ ЯÏĊk ☺ on Feb 13, 2011 11:55:59 GMT -4
All sauteed and browned, just waiting for the broth to get cookin good. Have 2 18" frying pans rounded up. might have 3 batches, 2 pints and 1 of qts. Near the end, I'll add stewed tomatoes to a few jars to make it stretch out some if needed. Yee- hah.
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Post by ☼ ЯÏĊk ☺ on Feb 13, 2011 11:58:55 GMT -4
Just brown it, strain off the fat, fill the jars while shaking it some to settle, 1" headspace, broth with 1" headspace, lids firmly tight, pints 75 min, quarts 90 @ 10# pressure. So easy even I can do it!
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Post by ☼ ЯÏĊk ☺ on Feb 13, 2011 12:00:11 GMT -4
Oh, and I keep ingredients hot as I can stand while filling the jars.
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Post by ☼ ЯÏĊk ☺ on Feb 13, 2011 12:02:29 GMT -4
Then Julie can share her method. Maybe her way is bettah!
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Post by ☼ ЯÏĊk ☺ on Feb 13, 2011 12:29:46 GMT -4
Wouldnt a second canner be handy right about now? :-)/
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Post by capecmom on Feb 13, 2011 14:21:11 GMT -4
The only thing that I can add to that is make sure you wipe your rims with white vinegar! They get greasy no matter how hard you try to keep them clean-orrrrr may be that's just me-the messy cook. Unless you buy REALLY lean ground meat I would brown it first. Other stuff like chicken, pork chunks or stew meat I do raw pack-but hamburger-definitely brown it first.
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Post by nhlivefreeordie on Feb 13, 2011 14:35:14 GMT -4
I have gotten in the habit of wiping the rims all the time no matter what I am canning, maybe that is why I have had only 1 failure the last two years. I use whatever vinegar is handy at the moment. I bought 3 gallons of each this past October, and plan to keep buying more.
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Post by ☼ ЯÏĊk ☺ on Feb 13, 2011 15:52:47 GMT -4
My funnel fits perfect and keeps the rim really clean, I wipe it off good anyway. Everything I have for info. says 1" headspace with burger, because after you strain it, and it cooks more in the canner, theres still a small ring of fat afterwards. I just scoop it off before using.
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Post by capecmom on Feb 14, 2011 7:37:11 GMT -4
I always wipe my rims too-no matter what I'm doing. I've only had two failures. Every once in awhile I go down and test my lids-so far so good-even the stuff that I canned last year still seems to be doing well.
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Post by ☼ ЯÏĊk ☺ on Feb 14, 2011 8:09:32 GMT -4
The final count for the burger is: 26 jelly jars of just beef, 7 pints plus 8 24oz. jars of burger with onion, mush., peppers and garlic. The last 2 24oz. jars I had to add some heated up stewed tomatoes real quick just to try it. Was thinking chop suey. Maybe add some salsa to a few sometime for nachos, probably pints for us. ? Like a 1/2 ratio sounds good. Sprinkle on some warm peppers and shredded cheese.....mmmmmmmm. Next time- Quarts for big batches of pasta sauce. Then I got thinking, our meat proccesor guys make a variety of sausages, like 10 kinds. I have a HUGE sow that is destined for sausage. ( after the loins are saved!) I better find LOTS of jars! (and propane)
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Post by ☼ ЯÏĊk ☺ on Feb 14, 2011 14:36:38 GMT -4
Been looking over what we've canned. Was I thinking, I would have done more meat in the small jars instead of quarts. Just to use with rices and pastas as meal extenders, as opposed to whole meals of meat. I know me fairly well. Once a jar of food gets opened, It doesnt go bad, it goes to waist. Mine.
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Post by ☼ ЯÏĊk ☺ on Apr 21, 2011 11:38:30 GMT -4
I have a question, been lookin some and can't find a trustworthy answer. I was given over 80 bail- type jars, and I recently saw the rubbers for sale at the local farm store. In your opinions, what can safely be canned in these? My grandmother and mother canned hundreds of these every year. I would think pickles and relish would be okay, but I dont eat but 12 or 14 jars a year of each. I know, I know, big bro. says they suck, but I think I'll need to use what I have this season, for sure. I'm not paying 12 bucks for a case of new jars. I would honestly sell an un-needed firearm (.22) and by hundreds of rubber rings if I knew I could use them safely. I think food will be a huge issue very shortly. Just trying to cover my bases as best as I can. What say you?
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