Midnightmom

Did anyone here know that? I don't can fruit - for a variety of reasons - so maybe that is why I "missed" this information. Anyway, I am following a couple of "Master Canner" sites and this PSA appeared on my timeline today. Thought I would share it in case anyone here puts them up. Apparently it is unknown how much citric acid would need to be added to make canning them safe.

When pressure canning any type of "winter squash" the general recommendation is to cube it. From this description it sounds like you could can it using the procedures for winter squash. Tromboncino, also known as zucchetta, is a type of squash most often used as a summer squash. The small green squash can be harvested as a summer squash, or allowed to grow to full size. The squash will then turn yellow and the skin will harden similar to butternut squash. https://learningandyearning.com/tromboncino-summer-squash-and-winter-squash-all-in-one-plant/ About Description

This is quite an interesting video. I'm not sure how I feel about this ingredient anymore, except for the fact that it makes food taste "better" so that you might want to eat "more" of it. Should that be considered as an issue of self-control instead of being named as a "conspiracy theory" hatched by food manufacturers to "trick" us into buying more of their product?

Atten-shun! Or was it, Atten-i-shoe-un???

@Littlesister It's unusual to have a baby shower in the mid-afternoon. Most of the ones I've ever been to have been either on a weekday evening or a weekend. Mid afternoon in Aug with a whole lotta' people is gonna' make the AC work overime!

Great backstroke! Those "wings" seem to get in the way when trying to swim normally, though.

Since the hot dogs are already cooked, and pretty much devoid of any juices, I don't see how putting them into an empty jar - ie: no liquid - would allow for heat transfer to the center of the hot dogs; and if the centers don't reach the proper temp they would not be safe to eat no matter how "good" they taste.

The USDA "allows" small pieces of ham or pork or bacon into soup recipes - even though they are cured meats. (I think that corned beef would also fit this scenario.) The ratio for soup is 50% solids to 50% broth. The solids include the meat and the veggies. From what I've read, you can pretty much make up your own soup recipe as long as you use ingredients that have their own instructions for canning by themselves. But still - NO thickeners or pastas allowed. I also read on one of the aforementioned sites that you don't have to cut up sausage that is in a casing. That is wrong. You need to either slice them down the middle or cut them into chunks, or possibly remove it from the casing and pre-cook the contents the same as you would for any other "ground" meat as they have not "tested" meat in casings for heat penetration.

I think the "issue" with canning hot dogs is the texture you wind up with.....MUSH! I watched several of the vids where people were PC hot dogs. None of them are the same. Some of them used cut up hot dog "coins," others used whole hot dogs. Some of them were stuffed whole into the jars filling them all the way up to the top of the neck. No two methods were the same as far as how much water/broth to use and some didn't use any! None of them paid any attention to the head space needed/required for the jars - liquid added or not. Some used all beef hot dogs, some didn't. Some recommended "uncured" hot dogs, others didn't. About the only thing that was consistent in all of the videos was the amount of processing time to the size of the jar. And the texture you wind up with might just be MUSH! Hot dogs aren't a very expensive meat product. Is it worth the risk? --------------------------- ETA: I think you could possibly make hot dogs & beans. This is the instructions/recipe for making "baked beans." The ingredient list includes small pieces of ham, pork, or bacon. You could maybe sub in cut up hot dogs??? https://nchfp.uga.edu/how/can_04/beans_baked.html

Maybe once the exterior is power washed the painting won't be necessary.

When that happens try hitting CTRL+Z (that will "undo" the last command and hopefully restore what was just erased)

When Docs do "thyroid tests" all they are checking for is if you have the "correct amount" of T4 circulating in your blood. But how do they know if it is being converted to the bio-available T3??? Simple answer is, they don't! And the test for checking that is a bit on the expensive side so most insurances don't want to cover it. What's a girl to do? I requested an Rx for the other thyroid hormone too! She was willing to comply. So now I take both levothyroxine(T4) and liothyronine(T3) so I have all of my bases covered. See if your Doc will do that.

I was not looking forward to doing that at all! Guess what?!? You can buy a special cord that will plug into both comps and get it all down in a "jiffy." (Got mine at Best Buy) https://www.usbgear.com/how-to-use-a-usb-data-transfer-cable.html

The dog will not accept the blame.

Pressure canning is a great method for preserving meats ie- making them shelf stable. I added a link to the USDA site in a previous reply. Meats are pretty much the only foods I PC as I can buy canned veggies for "pennies" and not have to tie up my "expensive" canning jars. Plus, I have limited space for storing my jars once they are processed. That being said, I do not own an electic pressure canner so I have no idea how big or small they are. Just be aware of this: you cannot use it on stoves that are independent of working electricity. In other words, if the power goes out for an extended length of time and the meat in your freezer begins to defrost you will not be able to "save/rescue" those items by canning them. Having a "traditional" pressure canner means you can use it on a gas stove, a propane set up, or possibly even a wood burning stove (although maintaining the correct pressure might prove to be very difficult to do). (There are specific guidelines for using those energy sources that you can look up) The other concern that some people have about them is the unknown "life" of the appliance, and how reliable the guage is at reading and showing the pressure in the canner. Traditional canners that have a guage can be tested to make sure they are calibrated correctly, OR, you can bypass the need for the guage by using a "jiggler" on the steam vent. Most people prefer the jiggler as it also provides an audible verification of the pressure in the canner. I wish you much success on your "journey." Raw packed chicken breast >>>> shelf stable processed chicken

About meat: If the meat is uncooked and NOT minced/ground you can cut it into reasonably sized chunks and put it directly into jars and process for the size of the jar and your altitude. (Cold food, cold jars, cold water in the canner.) If you are going to process ANY form of ground meat - hamburger, sausage, pork, turkey, etc - the meat needs to be at least par cooked. You don't want it to form bug clumps inside of the jar as it is impossible to know whether the center of such a mass of meat was able to reach the correct temp for the right amount of time. (Hot food, hot broth/water, hot jars, hot water in the canner) All equipment etc should be as close to the same temp as possible to avoid thermal shock to your jars) USDA Complete Guide to Home Canning, 2015 revision https://nchfp.uga.edu/publications/publications_usda.html#gsc.tab=0

Another "guest" late to the party. Hope it was a wonderful day filled with family and friends.

Glad to hear your B-day was filled with love and fun.

I've been going to PT for a while now for hip/back issues that appear to stem from "bad posture." I have been learning to stand more upright by "tilting" my pelvis into a better position. It seems to be working. Perhaps you could look up "pelvis tilt" and see if working on that could also help with your back pain.

My DH used to work for the telephone company - not sure if it was AT&T at that time or one of the "Baby Bells." Anyway, he was working there at a time when you could still dial "0" and be able to talk to a real live person! He worked "Information" (4-1-1). He told me this story about how one day he got a call from a person who wanted the phone number for the "skeeter baters." He had no idea what they wanted! I think he had to ask a few questions and he was finally able to figure out that they wanted the phone number for the "Mosquito Abatement Dept."

Anyone here affected by the fires in Scottsdale or the newly erupted ones in Phoenix? If so, were you "prepared" for action due to what you've learned here at MrsS? Stay safe!

Check out this vid Our Outdoor Canning Station Inexpensive and utilitarian, our outdoor canning station does the job we need it to do for all the canning we do. It is off grid, so it works for us as long as we have some propane. Rose Red Homestead - https://www.youtube.com/@RoseRedHomestead

In what world do they think this is possible since the contractor won't start working w/o $50K in the bank??? Under these conditions there won't be anything to inpect! (I'm joining your rant. ) ETA: Read the rest of this thread since I posted this reply and am very happy to hear that your contractor is being a very reasonable guy in starting the project with only most of the money being released. (Wagons ho!)

The Biggest Storms Of The Summer So Far Are Coming... Latest from Brian Hall June 24, 2023 In this video we are talking about a multi day severe weather outbreak in the eastern US.

Despite the message on the roof I'll bet'cha the spiders survived!!!!