Josephine

I got a lot of ground beef and sweet italian sausage recently, I made 7 meatloaves with it that day. We're having one of them, mashed potatoes, and peas.

I've finally taken out all the chicken carcasses I put in the deep freeze. A a quick-roast in the oven, a quick stock from the pressure canner, then canning it in pints.

ooops, I realized I didn't actually answer your question. Sorry! You'll need a hose and these: , and you'll need to be sure your Saver has a hose/accessory port. If it's new it will come with a hose or it will say it has a port.

I have one, and found that if I pull out the tube from the top of the jar sealer, then remove the jar sealer, it will seal the lid. I don't know how well it keeps though, as I haven't checked them since I sealed them, though I should.

Nooooooooooooooooooooooo! All I have is liquid. Guess I need to go shopping...

I was going to make this today, but I don't have Sure Gel. I have Certo's liquid pectin, and the Ball brand, will those do instead?

Will enough sun reach the plants when they are low in the barrel?

You're welcome. I haven't had a chance to make it, the kids keep eating the bananas before they ripen enough!

4 cups of fruit + sugar is supposed to make about 7 pints, IIRC.

Violet, could the bananas be mixed with starwberries for banana-strawberry jam? I found this recipe: Strawberry Banana Jam Ingredients: 4-3/4 cups prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas) 3 tablespoons fresh lemon juice 6-3/4 cups sugar 1 box Sure-Jell fruit pectin 1/2 teaspoon butter or margarine Cooking Instructions: Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let stand in hot water until ready to fill. Drain well before filling. Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3-1/4 cups into 6-or 8-quart saucepot. Mash bananas thoroughly. Measure 1-1/2 cups into strawberries in saucepot. Stir in lemon juice. Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. It doesn't have processing times (one recipe used paraffin), but I'm guessing 5 min if you sterilize the jars, 10 if you don't?

Thanks for the recipe, I was hoping I could find it on the 'net, but you came through.

Don't forget rose hips. I read somewhere they have the highest concentration of Vit C? Here's some info: http://www.kstrom.net/isk/food/wildrose.html

Pine candles are the new growth that pine needles come out from, they look like a yellowy white prickly pencil or candle sticking up from the end of a branch: Pine flowers look like bundles of little tiny pale pine cones:

Wash potatoes well, peel if desired. Cut as desired; french-fry style in 1/4 “ pieces, or 1/4-1/8” slices, or grate. Steam blanch 4-6 minutes, then rinse well in cool water (may turn black during drying if not properly pretreated). I've decided I really don't like processing potatoes. I decided to dehydrate some, and my dehydrator's booklet said 3/8ths of an inch thick. My mandolin only went to 7mm (1/4th) so I used that, but they seemed rather thick for dehydrating. Then the booklet said to steam blanch 5 min or until transparent. After 5 min they were nowhere near transparent, so I blanched and blanched and blanched some more until they were. The Husband said I should have stopped at 5 min, as he thought it was one or the other; I thought it was at least 5 min, more if that's what it takes to get them transparent. Which was it? And I realized I didn't cool them down before putting them in the dehydrator. I put them in a lemon juice water bathe as I sliced them, but some are still turning dark. Add this to my potato peeling disaster for canning, and I don't want to do potatoes anymore! :*(

How did The Husband and The Son feel later? I'm thinking about digesting it, perhaps their systems weren't used to so much... stuff that's in bones. Like they warn us we have to slowly introduce wheat into our diets, we can't just start eating wheat berries w/out experiencing some "discomfort"