Violet Posted August 12, 2012 Share Posted August 12, 2012 I think the jalapeno salsa in Ball Blue Book is good, too. I feel canned out this week ! However, I am juicing crabapples and making jelly now.... never a dull moment. I forget what a dull moment is. Link to comment
Jori Posted August 13, 2012 Share Posted August 13, 2012 I think the jalapeno salsa in Ball Blue Book is good, too. I feel canned out this week ! However, I am juicing crabapples and making jelly now.... never a dull moment. I forget what a dull moment is. Oh, Violet, what I would give for a dull moment! :bighug2:I had three questions to post for you and didn't make it here earlier and now don't remember. I'm sure I will wake up in the middle of the night and remember. LOL 3 pts of the Chunky Tomato Basil Sauce that Violet posted previously. MIL is dropping off 1/2 a bushel of apples from their trees tomorrow morning so switching gears again to make applesauce. Link to comment
Jeepers Posted August 19, 2012 Share Posted August 19, 2012 14 quarter pints of vinegared onions and one burned thumb. Who knew you could use the jar lifter to put the jars into the hot water as well as take them out! Duh...I do now. Link to comment
Violet Posted August 19, 2012 Share Posted August 19, 2012 Canned a box of peaches and one box of tomatoes. Need at least 2 more boxes of tomatoes. Link to comment
Jori Posted August 20, 2012 Share Posted August 20, 2012 8 pints of apple sauce and a sliced finger because i was lazy when I was trying to clean the jars. Link to comment
CeeGee Posted August 20, 2012 Share Posted August 20, 2012 Does anyone have any experience with sand plums? I have been given a box full of them. I am thinking about making plum butter, but should I peel them? Link to comment
Midnightmom Posted August 20, 2012 Share Posted August 20, 2012 9 pints of cubed chix breast is in the canner right now!!! Link to comment
montanamom Posted August 20, 2012 Share Posted August 20, 2012 Just canned 14 quarts of pinto beans, 5 quartz of stew meat, and 7 quarts of elk burger..... I was tired! Link to comment
jeanettecentaur Posted August 21, 2012 Share Posted August 21, 2012 @ 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. Link to comment
Deerslayer Posted August 21, 2012 Share Posted August 21, 2012 7 pints of venison sausage. More later today. Gonna get ALL. My venison from last year canned over the next month, so we can start fresh with deer season again. That way I have all the canned stuff in Or if the deer crop is bad ( although it looks very promising this year) Link to comment
WormGuy Posted August 21, 2012 Share Posted August 21, 2012 7 half pints of pear jam. John Link to comment
Jeepers Posted August 21, 2012 Share Posted August 21, 2012 I just finished 14 more quarter pints of onions canned in vinegar. I love those little devils but the residual breath is ----------> Link to comment
jeanettecentaur Posted August 22, 2012 Share Posted August 22, 2012 7 Quarts of Smoked Beast!!! Coal Smoked Beef Roasts begging to turn into the most awesome shelf stable BBQ sandwiches ever! Link to comment
Deerslayer Posted August 22, 2012 Share Posted August 22, 2012 Nine more pints of venison sausage Link to comment
Midnightmom Posted August 23, 2012 Share Posted August 23, 2012 9 pints of cubed chix breast is in the canner right now!!! Only 7 pints made it out alive. Two jars broke in the canner, but I salvaged the meat and had chix salad for a few days. Link to comment
Midnightmom Posted August 23, 2012 Share Posted August 23, 2012 (edited) 7 Quarts of Smoked Beast!!! Coal Smoked Beef Roasts begging to turn into the most awesome shelf stable BBQ sandwiches ever! I followed the link hoping for a recipe. I'm very disappointed that it was just another picture. Edited August 23, 2012 by Midnightmom Link to comment
montanamom Posted August 23, 2012 Share Posted August 23, 2012 Do you have a recipe for the venison sausage? I hesitate to use my usual one because it contains sage and I was told sage makes a bitter sausage in the canner. thank you! I'm with you, I just started canning our venison for that reason and because we had a mild freezer scare! 7 pints of venison sausage. More later today. Gonna get ALL. My venison from last year canned over the next month, so we can start fresh with deer season again. That way I have all the canned stuff in Or if the deer crop is bad ( although it looks very promising this year) Link to comment
montanamom Posted August 23, 2012 Share Posted August 23, 2012 7 pints of dilly beans, 11 quarts of green beans... Link to comment
Trudy Posted August 23, 2012 Share Posted August 23, 2012 14 pints of pear preserves. 7 pints of dilled okra and a bushel of okra in the freezer. Some of it I fried down for gumbo, some I put meal on to be ready for frying or baking, and the rest I just blanched and froze for whatever! Link to comment
Deerslayer Posted August 23, 2012 Share Posted August 23, 2012 I don't have a recipe for venison sausage thAt I have tried. We have ours made at the butcher shop. I have a book with several recipes in it, but I haven't tried them. Yet. We decided to give it a try this year ourselves... Link to comment
jeanettecentaur Posted August 23, 2012 Share Posted August 23, 2012 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. Link to comment
Twilight Posted August 23, 2012 Share Posted August 23, 2012 21 qts of baked /fried chicken/turkey liver and I quit. Pears are next on the agenda Link to comment
Violet Posted August 24, 2012 Share Posted August 24, 2012 Canning tomatoes. Just taking them out of the canner. Just half the box was ripe, so will have to wait to can the rest later. They look good, though. Not much floating at all. Canned some of the juice by itself since they had so much juice in them. No need to waste it! Link to comment
Trudy Posted August 28, 2012 Share Posted August 28, 2012 Getting ready to take out 4 quarts and 1 pint of stew meat! My first try with beef. I can hardly wait to see how it looks!! I never sleep well when there is a hurricane brewing, so I figured I may as well do something productive. Link to comment
Recommended Posts