Michelle_3kds Posted February 15, 2009 Share Posted February 15, 2009 I'm canning 12 pints of breakfast sausage today...browned, rinsed then filled with chicken stock. When that's done I'm doing 10# of burger but in quarts though, so it should go faster. It feels like a ton of work, but the few jars I'm canning are nothing compared to what I've been reading. Wow, you ladies are impressive! Link to comment
serendipity Posted February 15, 2009 Share Posted February 15, 2009 Canning *is* a lot of work, but the thing I love about it so much is that I am taking the time to do it *now*, during odd days or bits of time , so that I can free up the time I will need *later*, when I do not always necessarily have time to cook a big supper (such as during the summer when I am out in the gardens all day, working). Plus I am making one big mess now, so that later all I have to do is open a jar or two, toss the lids into the recycling bin and wash out the jars. What a reward! And of course there is the prep factor, as well. So nice to have it on hand, period. You go, ladies! We'll cheer each other on as we continue. It is so encouraging to me to read of all your accomplishments. Link to comment
Josephine Posted February 15, 2009 Share Posted February 15, 2009 I'm hoping to can some oranges. I got 8 lb for $5.99. Wish me luck! Link to comment
TurtleMama Posted February 15, 2009 Share Posted February 15, 2009 Arby, Many folks put the cooked ground meat into a colander and rinse before they pack into the jars. Stephanie is right, no meatloaf, but meatballs and patties can be canned, but no bread crumbs, oatmeal, or anything like that is safe to add. Here is the way to do the ground meats : http://www.uga.edu/nchfp/how/can_05/ground_chopped.html Violet, If I want to can ground turkey instead of ground beef, do you know if I would pack and process it the same as for ground beef? My family and I do not eat beef, but I would love to have ground turkey on hand. Thanks in advance for any information you might be able to provide! Link to comment
Violet Posted February 15, 2009 Share Posted February 15, 2009 Turtlemama, yes, you are able to can the ground turkey just the same way. I think turkey would be good packed in chicken broth. Link to comment
Josephine Posted February 18, 2009 Share Posted February 18, 2009 I've got 10 pints of orange and grapefruit slices started in the BWB. That is the LAST time I am doing those! They were a (meany) to peel (can I say (meany)?) and the grapefruit practically fell apart on me. IF I ever do citrus again I'll try Clementines. IF I ever do citrus again! ps I thought I would dry the orange peel in the dehydrator, but I NEVER want to see another orange peel in my life!! Link to comment
Yart Posted February 21, 2009 Share Posted February 21, 2009 I have did 7 quarts of turkey soup and 4 pints of turkey stock. I love my pressure canner. Link to comment
Homemaker Posted February 21, 2009 Share Posted February 21, 2009 Okay, I'm saving up what I've canned and will only report it once a week in order to save room in cyberspace. This week, I canned 7 quarts of chicken cacciatore and 8 quarts of chili. I think I need to build yet another shelf for it all! Link to comment
Toni48 Posted February 21, 2009 Share Posted February 21, 2009 Okay, I'm saving up what I've canned and will only report it once a week in order to save room in cyberspace. This week, I canned 7 quarts of chicken cacciatore and 8 quarts of chili. I think I need to build yet another shelf for it all! Could you tell me how you made the chicken caccitore? I would love to can some. Thank you Toni Link to comment
Homemaker Posted February 21, 2009 Share Posted February 21, 2009 I don't have an actual approved recipe for the chicken cacciatore. I cube up chicken, bell peppers, mushrooms and onions, saute in oil. Add canned tomatoes, oregano, salt and pepper. Pack into quart jars (about 1/3 chicken to vegies and sauce.) Pressure cook 10 lbs pressure for 90 minutes. Serve over mashed potatoes or rice. You can thicken the juice with a butter/flour mixture like when you make a white sauce. Link to comment
Yart Posted February 22, 2009 Share Posted February 22, 2009 Just canned up 7 quarts of chicken soup. And looking to see what I can put in the canner next Link to comment
Yart Posted February 24, 2009 Share Posted February 24, 2009 I did 5 pints of hamburger yesterday. Link to comment
etp777 Posted March 1, 2009 Share Posted March 1, 2009 17 pints of "coq au vin" stock and 5 pints of dark meat chicken. Link to comment
Homemaker Posted March 1, 2009 Share Posted March 1, 2009 I did 9 quarts of chili, 9 quarts of chicken soup,and I think, 10 pints of raw pack chicken, this week. Get busy people... I'm gaining on you! Link to comment
Josephine Posted March 2, 2009 Share Posted March 2, 2009 Get busy people... I'm gaining on you! I think we might have a snow day tomorrow, if so I'll can some pinto beans. I've been vacuum sealing everything I could get my hands on, so I'm behind in canning. Link to comment
Yart Posted March 2, 2009 Share Posted March 2, 2009 I did 7 quarts of green beans on Thursday. I think I am going to work on some kidney beans I have. That will be this weeks learning challenge.... LOL! Link to comment
serendipity Posted March 2, 2009 Share Posted March 2, 2009 Yart will you let us know how it goes? I haven't done those myself yet either, and would like to hear. Link to comment
Cat Posted March 2, 2009 Share Posted March 2, 2009 Time to lock this thread up, as it's getting so long. Keep us updated at the next thread... Link to Part 5 Link to comment
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