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HSmom

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Posts posted by HSmom

    Canning supplies

    in Tools of the Trade

    Posted

    It depends on the stove. My stove is about 5 or 6 years old and the manual doesn't say anything for or against canning. Any full canner is heavy. Even a waterbath is heavy. I do can on my stove. So far so good, but I know (in that back of my mind) that I *might* be running on good luck.

    Feminine Protection...

    in Humor Me!

    Posted

    I've rethought my previous stance, in light of new intell obtained through unnamed sources. Darlene was right. The ducks are planning an invasion:

     

    Here's the evidence:

     

    duckinvasion.jpg

     

    Once the government takeover is complete they will require all VS, girly-girls to maintain their hairstyles using state-issued hair dryers, shown below.

     

    Duckhairdryer.jpg

     

    And if if you don't believe that ducks are planning an alien invasion, here is proof:

     

    duck_alien_xray_sm.jpg

    My very best spaghetti sauce

    in Preserving the Harvest - Recipes

    Posted

    Originally Posted By: HSmom
    Well...I started with the amount of zucchini that I think would've made about 12 cups of puree - three giant ones (3-4 inches in diameter and 12-15 inches long). I sliced them and dried them and pulverized them. About half was powdered and the other half was small pieces (smaller than a dime). It made 1.5 cups, which is the same as 24 Tbsp. So we could surmise that 2 Tbsp dried zucchini would rehydrate to 1 cup of of fresh.

    The 6 large that I say to use in the big batch of this recipe would probably make about as much puree as the three giants. So I guess you could use 1.5 cups of dried zucchini - and a bunch of water, a couple of quarts. I don't know if that's right or not, though. shrug


    I dried "six large zucchini" to brittle, then pulverized them in the food processor. Here is the result:
    100_3265.jpg
    Looks to me like about 1.5 cups, so I would say that my earlier estimations are correct. curtsey

    Pickled garlic

    in Preserving the Harvest

    Posted

    Thanks Pixie. I made one batch, a week ago. I haven't tasted it yet, because I'm of the opinion that pickling needs some time to do it's thing. My batch made almost 3 pint jars (that would be your 500ml jar I believe...about 2 cups).

     

    It seemed like the garlic could've blanched longer, and I was planning to try 45 seconds if I make this recipe again. Glad to know that it worked well for you.

     

    It looks really pretty. I can't wait to try it. If it's as tasty as it looks, I think I'll do some 1/2 pints for gifts.

    My very best spaghetti sauce

    in Preserving the Harvest - Recipes

    Posted

    Well...I started with the amount of zucchini that I think would've made about 12 cups of puree - three giant ones (3-4 inches in diameter and 12-15 inches long). I sliced them and dried them and pulverized them. About half was powdered and the other half was small pieces (smaller than a dime). It made 1.5 cups, which is the same as 24 Tbsp. So we could surmise that 2 Tbsp dried zucchini would rehydrate to 1 cup of of fresh.

     

    The 6 large that I say to use in the big batch of this recipe would probably make about as much puree as the three giants. So I guess you could use 1.5 cups of dried zucchini - and a bunch of water, a couple of quarts. I don't know if that's right or not, though. shrug

     

    Add a bit, simmer a bit, taste a bit... If the sauce turns green you've added too much. lol

     

    When I do this recipe again, and use dried, I'll repost to this thread, but I won't be for at least a couple of months, as I currently still have plenty of spaghetti sauce.

     

    My very best spaghetti sauce

    in Preserving the Harvest - Recipes

    Posted

    Originally Posted By: Shari
    This sounds great. I like the idea of zuchini in it! Does anybody know if it is ok to use ground turkey or ground chicken in recipes like this? 150# hubby is on a cardiac diet and needs to watch the beef intake. I can't seem to find any info on canning ground poultry. Thanks and hugs!


    I've done it with both beef and turkey. There is very little difference.

    My very best spaghetti sauce

    in Preserving the Harvest - Recipes

    Posted

    Originally Posted By: mom11
    Hi HSmom!

    I am getting ready to can two big batches of your sauce. I sliced the mushrooms, guess they will be OK. Have you ever used fresh onion in this sauce? I froze the zucchini a while ago, although "You know who", once again left a freezer open and some meat juice dripped into one container, so I threw that batch out. I'll just run to the store and buy a few more squash.

    I'm also going to do more of Darlene's marinara sauce and CAT's spaghetti sauce.

    Thanks everybody! You are great friends!


    I used to use fresh onions in this recipe, but switched to dried as part of my 'eat what you store' program. Add the fresh onions at the same time as the mushrooms & garlic.

    Personally, I would've used the zucchini. It's gonna get thoroughly cooked, so any meat juice icky wouldn't cause illness...just a thought for if that happens again.

    Speaking of zucchini and stored foods...I've frozen all the zucchini puree that I want for bread/muffins for the year. The remainder of the zucchini, I am dehydrating to brittle, then pulverizing in the food processor. I plan to use it in future batches of spaghetti sauce.

    If you plan on waiting till the last minute to prepare,

    in Urban Homesteading

    Posted

    I was just thinking of this thread yesterday. I walked thru the water aisle at the grocery store. Things were carefully labelled: first "Drinking," then further down "Spring," next "Sparkling," and lastly "Endurance." What an amazing variety of water people buy and drink!

     

    I recalled this thread and bet that in a :shtf: scenario, that aisle will sell out from the front to the back.

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