What are you canning today? Part 4

[susie]

There are another ten kilos of duck wings being salted and prepared for canning in their own fat. One side of bacon more has been taken from the salt and hung to dry and cure. I rubbed salt and liquid smoke into the spareribs that I cut from the side of bacon and they are in the canner as I type. Extra duck fat will be going into jars and canned sometime today. The dehydrator is busy with cinnamon bananas.

[DenimDaze]

7 quarts of chili, recipe mostly from the Blue book. I don't do well with chili powder so I had to use black and red pepper instead, with an extra garlic clove.

[etp777]

9 pints (one bag) of yukon gold potatoes as they were on sale. Nothing special. But also cooked a 24 pound turkey and then turned the carcass into stock. Tomorrow I will make turkey soup, and then can all the leftover meat.

[Aint2nuts]

I 'canned' 1 quart of dried parsley, 1 quart of dried celery.

tomorrow I try my hand at water bath canning some dill pickles.

[Canned Nerd]

How do you can dried parsley and dried celery?

 

[JCK88]

 

You don't really "can" the dried stuff. You dehydrate it and then store it in canning jars. Some folks have a vacuum device to suck the air out of the canning jar when storing dry goods in it. I believe Angela uses that method.

[susie]

I put jars in the oven with the dehydrated stuff in em and the lids on but not tightened, and then let the jar heat up a bit...expanding the air...then I tighten the lids and wait for the 'ping'.

[DenimDaze]

Thank you Susie! That is a clever idea. Done in winter, that will seal the summers humidity away from my dehydrated foods.

[Canned Nerd]

Glass jars were not designed for dry heat, so if you are inclined to do it, realize you run the risk of the glass becoming weakened and possibly shattering.

[susie]

Thank you. So far, so good.

[Aint2nuts]

Originally Posted By: Canned Nerd

How do you can dried parsley and dried celery?

I was joking. I put them in canning jars and sucked the air out of them.

[DenimDaze]

I was assuming she meant more of a warm temperature(maybe 250?) then a hot one, and that the jars cooled on a countertop? Am I close Susie?

[susie]

Yes.

[etp777]

29 pints of turkey soup (at which point I ran out of celery), though I had to open a few extra pints of turkey stock for that. Then 7 pints of turkey meat in stock (had one more jar left, but that was second full canner load, so left it at that). Rest of turkey meat is in freezer, along with THIrd turkey I bought while it was on sale. Which makes for 47 pints of turkey soup, 7 pints of turkey meat, b unch of extra turkey meat, and another 24# turkey, all from thanksgiving sales.

[Rezgirl]

3 quarts of turkey

 

11 quarts of potatoes(Is the liquid supposed to look "cloudy" in the jar after canning? Some are more than others )

 

a bit over 1/2 Quart of dehydrated diced potatoes. My first attempt at dehydrating potatoes, and I'm pleased with the results. They look exactly like the dried potatoes in a green chile soup mix I buy at Sam's Club.

 

I still have almost a bushel? of potatoes to preserve, so I'll be doing the dehydrating thing a few more days

[Canned Nerd]

Cloudy liquid right after processing is usually excess starch from the potatoes.

 

 

[etp777]

Yep, starch from the potatos. You get rid of a lot of it by cooking it in water, which you then dump and use fresh water for the actual canning, but that doesn't remove all of it. nothing to worry about. It'll settle to the bottom, and it's just good safe potato calories.

[Rezgirl]

AAAhhhhh, peace of mind! Thanks y'all.

[etp777]

today was 14 pints of leftover turkey breast pinging away behidn nme. had a bit of dark meat left too, used that in a batch of spaghetti.

[ArmyOfFive4God]

Got about 20m on the canner left. By the time I go to bed, I'll have canned :

 

9 pts pintos & veggies

4 qts beef stew

5qts pork & 3-bean stew

7 24oz jars potatoes in turkey stock

 

I also fried 1.5# bacon ends & have beans soaking, both for the "bush's" baked beans I'm canning tomorrow. I have 8 pounds of ground meat in the fridge thawing for a mini-OAMC marathon tomorrow (meatballs, salisbury steaks & meatloaves).

 

Only an hour before I can sink into bed, only an hour before I can sink into bed, only an hour before I can sink into bed.... lol

[susie]

NOTHING!!!!!

[etp777]

Heh, is nice to take a break, isn't it susie? Did that last week (well, except for that batch of turkey), but getting back to it this weekend, have last turkey from thanksgiving sales thawing in fridge, and thennext week I'll work on coming up with cannable version of my rabbit stew. Back to heating my house with stove going under stockpot/canner.

[Canned Nerd]

About 15 pints of chicken breasts and thighs from a good sale at the store. Today I'm cutting up some large beets for beet relish.

 

[WormGuy]

I skinned, deboned, and cut up 58 pounds of chicken breast. I got 9 pints and 12 quarts. Then I cut up 5 roast and have 19 pints in the canner now. :darleneswoon:

 

 

 

John

[WormGuy]

I forgot, I have a large stockpot in the garage cooling off that I put the bones in along with some veggies and seasoning. Tomorrow I will skim it and can up the broth.

 

 

 

John