Made another 6 qts. of salsa to give as gifts. This batch is mild rather than what Hubby likes - we refer to it as rocket fuel.
I love the way you use your lighting! The pear butter looks good too!
I've never had duck lard either. Let us know if it's any good.Technically not sure if it’s considered canning but got some duck “lard” rendering. Never tried duck “lard”. Didn’t want to throw out the scraps so figured it was worth a try. We do other fats normally after butchering so I figured why not try it. So far we got 2 pints jared up. Looks like maybe another pint or so by the time it’s done. Excited to try it.
Good Job! Now repeat after me, "I am a new canning addict and will visiting here regularly for support."7 pints of chili and 4 pints of beef stew that were left from dinner the last couple of weekends. Just got my pressure canner a few weeks ago and these are my first ventures in using it.
View attachment 75294
After time the meat above the liquid line will discolor, you may already know that. It all depends on how lean the meat is when canning if the liquid covers. Looks like you had some very lean meat.We pressure canned some beef in quart jars. The recipe didn't call for any extra water or broth. We packed them to about 1.5 inches from the top. I know there was some discussion on meats, but I was unable to find that again. Does this look right? I was under the impression the liquid should cover the meat.View attachment 75796
Do these "fry" up like normal? Or baked?have six quarts of potatoes cut up as french fries cooling in the canner now
first time I am doing it so don't know yet!Do these "fry" up like normal? Or baked?
Please let us know!first time I am doing it so don't know yet!
Please let us know!
Please let us know. I have done different squash to fry late with good results. Curious minds and you know if good, please let us have the know how.first time I am doing it so don't know yet!
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