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jeanettecentaur

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Everything posted by jeanettecentaur

  1. I have to try this. Great idea! Did you use dry or fresh spices?
  2. This is PERFECT!!! Thanks! Here is what we have done so far for the week: https://www.dropbox.com/s/fdqd3ck1e1ikxic/OrangeZest.jpg https://www.dropbox.com/s/6dfw4zfs1iiy0z6/RubyRedJuice.jpg https://www.dropbox.com/s/9e4pmkf12rtcnwp/MixedVegOrangeZest.jpg And my absolute favorite toil and trouble goes to: https://www.dropbox.com/s/do1pmyy61kbpxk0/RubyRedMarmalade.jpg
  3. We used a mandolin to slice them 1/8 inch, sprinkled them with a bit of salt, then dehydrated @125 degrees for 6 hours or until done. We live on the bay, so it stays pretty humid here...but they are still crispy and crunchy and delicious! Didn't bother to vaccuum seal since I know they won't last long...
  4. These Zucchini Chips are paper thin, crunchy, and covered in a sprinkle of Pink Himalayan Salt. I will never every buy Lay's Potato Chips again! Not that I really buy Potato Chips, but you know what I mean... https://www.dropbox.com/s/urbjvpxnarhpemt/ZucchiniChips.jpg
  5. Thanks, Wormguy! Yes, I think most will be juicing/zesting/freezing..
  6. Thanks, Philbe! Yes, we have the regular mouth and wide mouth vacuum attachments for our Foodsaver. The foodsaver lives on our countertop because we use it all week long! DH wants to dehydrate a portion of the Lemons, limes, and Oranges like you said. The rest we are going to zest and juice, then portion out into Icecube trays for convenience. It's funny, because we could pretty much keep our dehydrator running 24/7. Today we dehydrated 10 trays of zucchini chips with Pink Himalayan salt into paper thin, crunchy deliciousness! Right now we have orange zest, more zucchini chips, and 7 trays of mixed peas/corn/carrots/lima beans going. Thanks again!
  7. Hi, y'all! Due to high winds in my neck of the woods we have a large citrus harvest to process. Right now I have a double batch of Ruby Red Marmalade in progress...a Gallon of Ruby Red juice to can, Orange/Ruby Red juice in the fridge, and fruit set aside for 2 more batches of Ruby Red Marmalade plus 4 batchesCranberry/Orange/Ruby Red marmalade later in the week. We have reserved the zest for the dehydrator. My problem is that I have a large number of Meyer Lemons and limes to process, as well and I can't seem to find a nice tried and true method of canning lemonaide or many recipes that call for more than a couple of lemons/limes. Should I just juice and freeze it after zesting? Any ideas would be appreciated! Thanks in advance... https://www.dropbox.com/s/4qw91doj5sc81s1/CitrusBounty2014.jpg
  8. This past month we have created Prickly Pear Marmalade, Prickly Pear Jelly, and about 14 pints of Chorizo Sausage. Today I'm canning Breakfast sausage!!! {{{Canned Nerd}}} I am sorry for your loss!!! For the record...those Jar Totes are indestructable!!! They stack well, and I feel very secure using them. Unfortunately they are VERY EXPENSIVE. We just buy a couple at a time. Happy canning, y'all!!!
  9. Ladies! Thanks! I just saw this...LOL!
  10. They also make a Chipotle flavor, which OS my favorite. Each cube=1 chipotle pepper!
  11. Hey guys! We bought an $80 whole Inside Round, made beef jerky, used the fat to make tallow, and the marbled chunks to make Texas style chili. I added a bottle of Moose Drool Brown Ale to my chili, and then started to worry that maybe it would affect the pressure canning. Is it safe? Anyone know? No thickeners have been added. It's just beef, tomatoes, onions, garlic, chipotle peppers, spices and Ale. Thank-you in advance!
  12. Congrats on your achievements!!! Prayers for mom...
  13. Dang...after all that work, Dee! Sorry to hear that.... Glad you were able to save your meat, though.
  14. Midnightmom, yes, that is just the link to my flckr account. I don't know any other way to post pics! No special recipe....we use actual hardwood coals (not briquettes) over medium high heat and cross hatch mark them on all sides of roast, then scoot to the side or a higher shelf for slow smoke to med rare and around 325 degrees in smoker. Snuff out flares with your favorite beer while splashing said beer all over beef! Sliced them per Ball Meat instructions, hot pack into quart jars with boiling purified water, 1 tsp canning salt/quart. Processed @ 10 lbs for 1.5 hours. I am @ sea level.
  15. 7 Quarts of Smoked Beast!!! Coal Smoked Beef Roasts begging to turn into the most awesome shelf stable BBQ sandwiches ever!
  16. @ Montanamom: Elkburger?!!! Yummy!!! 6 quarts Rich Chicken/Herb Broth 4 quarts Chicken 5 Beef Roasts Charcoal Grilled/Smoked & waiting to be canned....will have to freeze until next weekend.
  17. Thank you Katz25!!! I have bookmarked the site...looks awesome!
  18. It is delicious! The Bark came out like a leather, likely from the extra dollop of Maple Syrup and Apple Cider I added to make it more spreadable. I will try reconstituting a portion this weekend with some marshmallows, cranberries, and nuts!
  19. Here is my 1st attempt at Sweet Potato Bark made in my dehydrator as found onBackpacking Chef Sweet Potato Bark...Almost forgot the Maple Syrup! on Flickr IMAG0809 on Flickr IMAG0810 by on Flickr IMAG0811 on Flickr IMAG0813 on Flickr
  20. @ TurtleMama: One of my Tattler Lids had a little nick @ the edge, and it did not seal. The other 2 did not "ping" of course, but the lid was suctioned into a concave shape that was very obvious and were sealed beautifully. I wanted to have just a few with the Tattler lids so that I can actually reuse them. I will be buying more for certain! They are also able to be used with the suction tubing gizmo on my Foodsaver!
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