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Time for canning.

Redhunter1012

Senior Member
Supporting Member
Mike, i have the 23 qt presto cooker/canner. I follow the directions inside the instuction manual. I did pints this weekend. I just packed the chunks just past the curve, added a bullion cube and a squiirt of water. Place lids on. Put jars in canner, filled water to the curve in the jars, pit lid on canner. Turn on heat, once it hit 11lbs, i lowered heat to keep it there and set timer for 75 minutes.
 

Jamie

Senior Member
5,691
177
Ohio
it's really important to follow the instructions for your canner for safety's sake.

for venison (and squirrel) I pack the jars and add enough water to eliminate all of the air pockets, using a small spatula or butter knife or something to work out all the trapped air. less air means less chance for jars to explode, plus the added bonus of a little extry broth to work with later. I do not bother to sterilize jars for pressure canning, but do make sure they are properly cleaned. I hand was all of the seals, make sure to wipe the rim of the jar clean immediately prior to putting on seals and lids. never store jars with the lids still on them. as soon as jars are cooled and have pulled a good seal, I remove lids, wash them and the greasy film off the outside of jars. if anybody didn't seal correctly, I want to know sooner rather than later.
 

Jamie

Senior Member
5,691
177
Ohio
that's the way my dego wife makes spaghetti sauce. open a quart of home canned tomatoes, add onion, garlic, basil, oregano, cook it all for a while and stick a submersible hand blender in the pan and puree it. as fresh as pasta sauce gets in January. my peppers, all of them, have gone ballistic this summer. might be time for some canned salsa ala Giles. very nice.[/QUOTE]

Giles, this makes friggin' awesome salsa. I did a trial batch last summer with varying amounts of peppers and stuff. once we figured out what we liked the best, we cranked out another dozen pints. probably do some in 1 1/2 pint jars this year as one pint never seems to be quite enough. froze a bunch of hot peppers, too. I'm very pleased and surprised how well they hold up to being frozen.

We froze some whole tomatoes this year for the first time, largely because we were pretty sick of canning after all of the beans, tomatoes, salsa, and mushrooms. We only did about 6 quarts frozen. It is remarkable how much more flavorful these frozen tomatoes are than our canned tomatoes for making marinara sauce and tomato soup. We'll be freezing a whole bunch of tomatoes this summer instead of canning so many. I bought a new chest freezer last summer that nearly doubled our freezer space. should have done that 10 years ago. it is really nice to have adequate freezer space. I need it now more than ever.

Has been a busy week of putting up food. I smoked and packaged 30lbs of bacon, canned all of my squirrels (28qts) and venison shanks (11 pints), made and packaged 23lbs of fresh breakfast sausage, and 21lbs of smoked Rebel sausage in Summer Chub casings, 9 sticks worth.
 

giles

Cull buck specialist
Supporting Member
that's the way my dego wife makes spaghetti sauce. open a quart of home canned tomatoes, add onion, garlic, basil, oregano, cook it all for a while and stick a submersible hand blender in the pan and puree it. as fresh as pasta sauce gets in January. my peppers, all of them, have gone ballistic this summer. might be time for some canned salsa ala Giles. very nice.[/QUOTE]

Giles, this makes friggin' awesome salsa. I did a trial batch last summer with varying amounts of peppers and stuff. once we figured out what we liked the best, we cranked out another dozen pints. probably do some in 1 1/2 pint jars this year as one pint never seems to be quite enough. froze a bunch of hot peppers, too. I'm very pleased and surprised how well they hold up to being frozen.

We froze some whole tomatoes this year for the first time, largely because we were pretty sick of canning after all of the beans, tomatoes, salsa, and mushrooms. We only did about 6 quarts frozen. It is remarkable how much more flavorful these frozen tomatoes are than our canned tomatoes for making marinara sauce and tomato soup. We'll be freezing a whole bunch of tomatoes this summer instead of canning so many. I bought a new chest freezer last summer that nearly doubled our freezer space. should have done that 10 years ago. it is really nice to have adequate freezer space. I need it now more than ever.

Has been a busy week of putting up food. I smoked and packaged 30lbs of bacon, canned all of my squirrels (28qts) and venison shanks (11 pints), made and packaged 23lbs of fresh breakfast sausage, and 21lbs of smoked Rebel sausage in Summer Chub casings, 9 sticks worth.



We LOVE the mix...
 

Jamie

Senior Member
5,691
177
Ohio
true dat.

we're still eating beans from last summer. I've still got 20 quarts to eat from last years proceeds.

here is something new. Nancy growing bean sprouts on the kitchen counter. "bean sprouts" is a catch-all for sprouts like this. some are beans, but there is alfalfa sprouts, red winter wheat, kale, radish, mustard, and I don't know how many more. pretty tasty on sandwiches, salads, tacos, etc. real super food, too.

IMG_1550.JPG


from left to right, Mung bean sprouts(these are the kind they serve you sautéed at a Japanese Steak house), kale, red winter wheat. I don't know what the full jar of finished sprouts is, but I'm eating them on my sandwich here in a minute.
 

Buckmaster

Senior Member
14,362
191
Portage
Ah, I remember when my mother grew spouts under the kitchen sink back in the early 80's.

Bringing back some memories. They were good. Whenever I'm at buffet style salad bars I always try to top off my salad with them.