Midnightmom

Had to try it as I was curious about whether it would be like the "other" stuff. It t'weren't. It was surprisingly good, but undecided if I will spring for a few more cans or not.

Let it all out, Jeeps! (Color coded responses follow..............) I like your idea about the employee shopping for online orders being limited to certain hours. They are usually shopping for at least 6 people at one time so those "carts" are huge. The only advantage I see to them is that there are so many of them (at least in the grocery section) that if you need help with a price or getting an item from a top shelf you can usually corral one of them into helping instead of picking on a random shopper who is taller than you are! Anyone who works around food should not be allowed to wear their facial piercings around oral cavities while working! Some overweight people try to fool themselves that they aren't as big as they are by wearing ill fitting clothes. I notice this mostly in men who buy pants that fit around the "waist;" the waist BELOW their abdomen so that sometimes you can see their belly fat hanging over their belt because their shirt isn't long enough to cover it! Then there are those skinny people who have no butt to hold their pants up and the only reason they don't drop to the floor is because their "equipment" holds the pants up. You're right, "autocorrect" isn't always correct. I hate typing responses into my cell phone! And "talk to text" isn't much smarter because it doesn't know how to pick the correct homophone based on context. I see "flower" instead of "flour" about 99% of the time!

I have the 11.5oz can of the Corned Beef. It was $6.99/can at the Grocery Outlet store. If you purchase any of the 12 packs online, it works out slightly cheaper than what I paid........................ but who has $100 to spend on cans of corned beef!!!! However, I did find it available on Amazon by the can and that makes it $8.99/can (with Prime) .................. https://a.co/d/7i7MiHl

@Jeepers Was it you that wanted to put-up corned beef? I've treid the CB that comes in the same size and shape of SPAM cans. Did not like it at all!!! Was shopping at the Grocery Outlet and found this! Like it says on the can, it was chunky - but not soft and mushy at all. I made a very tasty Reuben sandwhich (or two) with it. Am going back to the store to pick up a few more cans.

Can only get 7 quart jars in the canner at one time. Nine jars is for the pint size jars........................ unless it's a load of the ones that are "fatter."

I didn't say they were "Mom's" jars, I just said I had some other brand that is "fatter" and "squatter" than Ball & Kerr jars are. Can only fit 8 of them in the canner at one time.

I have some jars like that, too. But these are NEW jars. I can only fit 8 into the canner at a time instead of 9 and they take up just the tiniest amount of extra space on the shelf so it throws off the whole symmetry of stacking them. They say mason on the back of the jar, but that just means canning for these jars - not the brand name bacause it isn't stylized like the logo would be. (BTW, these were gifted to me so I have no idea of the brand. )

Can you do a short term rental on a pickup from Lowe's to get it all home at one time? I'm pretty sure you can rent one at Home Depot so I was wondering if Lowe's has the same option.

I'll have to check MY WMart to see if they have those jars. I like the idea of them being used as individual "salsa dipping jars." BTW @Jeepers How much did your jars cost at your WMart? Mine were $14.63 for a case - website said "Normally $24.99. Not in my world would I ever pay that much for jars!!! And, when on the website you have to be careful that you are ordering curbside delivery because the same jars purchased "online" are at least double the "normal" store price!!!

It is best that you tossed it because once upon a time it probably ran dry and ruined it for future canning - pressure canning that is. The "safety plug" could have been replaced, and a new gasket used, but once the bottom is distorted like that it is not safe to use as a pressure canner anymore.

You can use this recipe to make one jar at a time: no pectin and no water bath canning needed. And, it is delicious!!! It is my new "go to" recipe. Water, strawberries, allulose, lemon juice, xantham gum

After using either method of getting a band unstuck, I would definitely due the "tap" test to make sure the lid is on there because of a true vacuum seal and not just being stuck like the band was.

I actually have 3 1/2 cases of the strawberry jam I made last year. It looked delicious back then, now, not so much. Apparently, sugar just isn't for flavor, but also functions as a preservative - especially in "preserving" the color of the fruit in the jam. I believe I used Swerve when I jarred these up. Not at all appetizing, and I don't eat a lot of it anyway, so I am pretty sure they are going to get dumped. THEN: NOW:

How??? Remember, these were made with a sugar substitute.

I think I have 4 or 5(?) cases of half-pint jars. Most of them currently have strawberry jam in them as I went "wild" last summer when the 99c Store was selling one pound packages for 99c each! They looked sooooooooooooo pretty - last year. Now, not so much as they were all processed as low-sugar recipes and they all look "grey" now. They still taste ok, but the appearance is very off-putting......and we know we "eat with our eyes" first. Given the current circumstances, I am very strongly considering cleaning out those jars and using them to put up some other items that it doesn't make sense to store in larger jars: salsa, spag sauce, some other condiments(?), and possibly some corned beef??? (cooked, shredded, and loosely packed 50% meat/broth as if in a soup). I haven't made up my mind on that yet, but at the same time I could not pass up buying extra when it was on sale in March. I'm not really sure what will wind up in those jars............yet. I like fresh asparagus, but have no idea if I would like it once it has been canned. Would buying a jar of commercially canned spears help me make up my mind??? (feel free to give me some opinions, please.)

Thank you to our members who have served, and condolances to those who may have lost someone during their service.

At least I didn't post a vid of the fish singing!

I tell them to slow down and enunciate better. And I have to say it multiple times for the same sentence! So annoying!!! Do you remember these being popular???

I don't know when they got married, but apparently they knew each other in high school.

This is quite an aerobic "exercise." Not even going to try to keep up with these ladies - get tired just watching them! Hope you enjoy this few minutes of fun. Me, doing my version of the dance. ETA: I just noticed that this orchestra does not have any violins or other string instruments .... it is all woodwinds, brass, and and some drums.

I had no idea! I hope they are happy together.

when you decide to make a batch, check out YT channel Mary's Nest. She is VERY thorough and takes you through the process in "baby steps" which is a good thing if you have never fermented anything before. The other channel I have posted above (The Fermented Homestead) is very much more "frantic" and "jumpy" in style (she has ADHD). entertaining, but difficult to follow if you need slow and methodical.

Ladies - the "secret" to making sauerkraut is to get the brine correct. It needs a 2% brine. the easy way to figure this out is to weight the cut cabbage in grams, move the decimal point 2 spaces to the left, then double that number to know how much salt to add to that cabbage. Pack it tightly into a jar, put a weight on it (inside the jar) so that all of the cabbage stays submerged in the brine, and let it do its magic for a few weeks. (make sure you put it in or on something to catch the brines that bubbles up out of the jar as it ferments. It is very mild and very crunchy compared to what you can buy in the store. And, the brine has probiotics in it that are good for your gut. Repackaging what comes from the store probably won't taste that good - mushy and salty. But, if you do, I would rinse the kraut and pack it into the pint jars, pack it down, and top it off with a 2% brine before processing. Add 1Tbs of water to 1Qt of water to make sure you have enough for your pint jars, and use that to top them off. It can be water bath canned. Recipe is in the USDA Book of Home Preservation (page 6-7) This vid should help.

Is @Jeepers in the way of this storm?

My guestimate was incorrect. It took all 4 heads of cabbage (both bags) to make one gallon of sauerkraut. Hopefully you can see how much water has already bubbled out of the jar since yesterday. Since I wanted to make 4 gallons, I had to go back to Safeway and get 4 more heads. So, the four bags shown here contain the remain12 heads if cabbage! (Each bag is 2.5 gallons) Now I have to weigh it all out and add the correct amount of salt to each bag and get it into the jars.