Barb, I just told my sister that I wasn't making a turkey for thanksgiving because I didn't want to do anything with the carcass...I am so ashamed of myself for being so lazy. NOT really, I don't like turkey so I didn't want to eat it, you are awesome, though!
So always seems that my food storage activities slow down in the Winter unless I find a sale on meat or something. You???? Lazy?????? Why carolyn keiper..... hush-up....bite your tongue....that'll never be... You are not lazy by a long shot. Come early March I am going to corn beef and can it in volume.
Today I was lazy...I surfed the 'net most of the day....watched youtube, and few other piddly things....Nothing really productive. Shame on me, but tomorrow I think I will clean the basement and bottle honey for my next farmers market. I think I am done canning for the year.
Yes, most of the veggies and fruits are done but I buy meats in bulk and can them when I find them on sale and also I make dishes for instant dinners. I try to can them in the winter when canning is at a low and it's cooler. I also can bacon all year. We buy slab bacon so we can cut it thin and thicker. I then can and freeze it. Most of the time that happens in Winter. Today I will be juicing some leftover fruit. Limes, Tangerines and keylimes. Except for the keylimes, I won't be saving the rind for they are not real fresh to save.
I forgot that before Thanksgiving I made cranberry sauce. Saved enough for the holiday and canned the rest. I get 6 pints. cranberry sauce 2013 Yesterday I forgot I had to start with 2 pineapples. pineapple 2013 pineapple 2013 I got 2 pints and 2 half pints.
Here we go again. Today I get my butter done. I know it's not approved by the "nchfp" for canning but I know if you leave butter in the fridge it will last for 5 months. After that it only goes rancid not anything else. My grandma used to can butter and she lived to be 80 something. I did it a little better than she used to. I melted it and skimmed it off and pressure canned it for 60 minutes for 1/2 pints. Shook it as it cooled to keep it homogenized. It really looks good. I got 4 pounds at $1.29 each. If, when I open it, the butter tastes good, I will buy allot next time I see it for that price. I usually use the "nchfp" guidelines but I have thought about this for sometime and butter just doesn't go bad at room temp very easily so canned can't be that bad. I have read of many many others that do it. canned butter canned butter
canned grapefruit canned grapefruit Just wanted to try this to see how this grapefruit will be for hubby to take for his lunch. I think it will work. I have 5 more I may put up tomorrow. deviled eggs deviled eggs I made these for a Christmas party this evening I have allot of leftovers so I will meet my sister on Rt80 to have a snack of leftovers with her. We meet half way and just sit along the road for lunch. She has something to give me for the chickens.
Looks great Barb. Deviled eggs are on the want list for Christmas here to. I had a real busy day also. Was in the middle of making breads for gifts when a friend showed up with a 5 gallon bucket of fresh oysters. So after finishing the breads 4 each of pumpkin spice bread, ginger bread and cranberry nut bread I shucked oysters. I now have oyster stew for dinner. I think I need a nap first.
italian sausage 2014 italian sausage 2014 First canning for 2014. Today I will can my bacon. We buy slab bacon and slice it ourselves and freeze it in smaller amounts. When I get time I thaw it out and can it partially cooked. Works well for hubbies egg sandwiches for work.
I admire all who can can. Eh... well, you know what I mean. I've tried several times but with little success and my mother gave up on me in the end. She claims I'm short of patience. I think she's right.
Thank you. I love my pantry and the thought that I can feed many people in an emergency for quite a while. I wound up canning 4 quarts of bacon and it is yum...Tasted the scraps as it was going into the jars. Tomorrow I will do the broth from what I save in the bottom of my freezer. As the year goes on I save chicken parts and , and beef, ham and pork and bones to make broth to can. It's cooling to take off the fat and will be canned tomorrow morning. Very tired today....
bacon 2014 bacon 2014 Canned, cooled, rings washed, labeled, and on the shelf. All before 3 AM. Now to finish the broth. The last time I canned bacon I used brown parchment paper. Not realizing that it looked yukky. It didn't change the taste of it. This time I just happened to have white parchment paper and it really looks better. Probably tastes the same also. LOL
These are ham, chicken, pork, turkey, sausage broth that I canned today. 15 pints and 4 half pints. I don't like anything going to waste so I saved all the fat that I took off the broth and made it into suet for the birds. Nothing got wasted.... Next week I will make some kraut.
