[ARCHIVED THREAD] - Jars (now with 106% more venison) (Page 5 of 12)
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I know for a fact he has 12,000+ sf under roof. It's a compound over there. I've 'added on' since you were here. 
You're clearly out of control. I'm still waiting on pics of that greenhouse, btw.  I wouldn't be surprised if he has added more since I was there, a couple of hours ago. For all the advice you have given in this thread, it is probably going to shock and confuse the audience when they realize that their guru could be ACCURATELY described by this sentence: "There is a man who's walls don't go all the way to his ceiling..." TRG |
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Quoted: Quoted: Quoted: Quoted: Quoted: I know for a fact he has 12,000+ sf under roof. It's a compound over there. I've 'added on' since you were here. You're clearly out of control. I'm still waiting on pics of that greenhouse, btw. I wouldn't be surprised if he has added more since I was there, a couple of hours ago. For all the advice you have given in this thread, it is probably going to shock and confuse the audience when they realize that their guru could be ACCURATELY described by this sentence: "There is a man who's walls don't go all the way to his ceiling..." TRG  |
Most of this 18lb smoked (for 8 hours yesterday) bird is in the pressure canner now. Only 8 pints fit inside, which left about three pints worth for making sammiches and whatnot. The local grocery had 'buy 1 get 1 free' on their top sirloin, so I nabbed roughly 20lbs of it to can up.  Got it in the smoker now, and will can it tomorrow or Wed.   |
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Quoted: http://media.ar15.com/media/viewFile.html?i=18648 Hey OP: What's going on in this picture? Also, I wept when you canned the sirloin. I bet it'll be great out of the can...but with a little dillo dust, over charcoal...mmm. It's a vacuum sealer attachment that seals jars using the conventional lids that are used in regular home canning. It's like canning without any heat, but it is no replacement for the regular sanitizing methods of canning. Dry goods only, or use when preserving in conjunction with other food storage methods, such as freezing. (we freeze leftover soups & stews in jars using this method often... works great) I hear you on the sirloin. But at $2 per pound, in the jars it goes. Should yield about 26-28 pints of ready to use meat (and as many meals worth) for about 45 bucks. |
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http://media.ar15.com/media/viewFile.html?i=18648 Hey OP: What's going on in this picture? Also, I wept when you canned the sirloin. I bet it'll be great out of the can...but with a little dillo dust, over charcoal...mmm. It a vacuum sealer attachment that seals jars using the conventional lids that are used in regular home canning. It's like canning without any heat, but it is no replacement for the regular sanitizing methods of canning. Dry goods only, or use when preserving in conjunction with other food storage methods, such as freezing. (we freeze leftover soups & stews in jars using this method often... works great) I hear you on the sirloin. But at $2 per pound, in the jars it goes. Should yield about 26-28 pints of ready to use meat (and as many meals worth) for about 45 bucks. Huh, I had no idea that even existed. Thanks OP. Really enjoying this thread 
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http://media.ar15.com/media/viewFile.html?i=18648 Hey OP: What's going on in this picture? Also, I wept when you canned the sirloin. I bet it'll be great out of the can...but with a little dillo dust, over charcoal...mmm. It's a vacuum sealer attachment that seals jars using the conventional lids that are used in regular home canning. It's like canning without any heat, but it is no replacement for the regular sanitizing methods of canning. Dry goods only, or use when preserving in conjunction with other food storage methods, such as freezing. (we freeze leftover soups & stews in jars using this method often... works great) I hear you on the sirloin. But at $2 per pound, in the jars it goes. Should yield about 26-28 pints of ready to use meat (and as many meals worth) for about 45 bucks. No worries about the glass jars bursting from the expansion of the liquid during freezing? |
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Quoted: Why are you using pints vs quarts on the meats ODT? 2 person portions? Exactly. She & I. I also have two sons, who are with me every weekend. So for some meals, we will open two jars. That doesn't happen very often though. For example with a chicken casserole for 4, two pints is way too much meat. But on the other hand, when we make a big ol' pot of chili, two jars of beef is about right. |
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Before putting the canner away last night I remembered that we had salmon in the freezer that was vacuum sealed about 6 months ago. Fish doesn't freeze well for very long, so I pulled it to thaw overnight. Early this morning it went in to a salt & sugar brine for a few hours. Then on to the smoker for about an hour so I could remove the skins and to give it a little smoke flavor. No water goes in to the jars with fish, since it sorta makes its own. Before pressure canning pic-  After pic-  |
You know how to Youtube and everything. |
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Before putting the canner away last night I remembered that we had salmon in the freezer that was vacuum sealed about 6 months ago. Fish doesn't freeze well for very long, so I pulled it to thaw overnight. Uhm... you're doing it wrong. When we were doing ALOT of summer time catfishing down here, we would be freezing/storing 75-150 catfish per day. The catfish would be kept frozen for more than two years in some cases. In a few cases, they were kept frozen even longer. Here is what we did. Take a 1 gallon Ziploc Freezer bag. Carefully fill it with fish (bones will poke holes). About 50-60% filled. Fill the bag with water. Carefully remove all air as you close and seal the bag. The water insulates the fish from the effects of freezer burning. TRG |
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Quoted: Quoted: Before putting the canner away last night I remembered that we had salmon in the freezer that was vacuum sealed about 6 months ago. Fish doesn't freeze well for very long, so I pulled it to thaw overnight. Uhm... you're doing it wrong. When we were doing ALOT of summer time catfishing down here, we would be freezing/storing 75-150 catfish per day. The catfish would be kept frozen for more than two years in some cases. In a few cases, they were kept frozen even longer. Here is what we did. Take a 1 gallon Ziploc Freezer bag. Carefully fill it with fish (bones will poke holes). About 50-60% filled. Fill the bag with water. Carefully remove all air as you close and seal the bag. The water insulates the fish from the effects of freezer burning. TRG You must be surrounded by immigrants falling off of turnip trucks down there. Yeah, we froze fish and other foods that way for a few decades or so. I'm kinda familiar with it. The vacuum sealer works about as well. Try freezing some salmon for two years and get back to me. I'll read about it in your CANNING thread, smartass.  |
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Uhm... you're doing it wrong. 75-150 catfish per day. Fill the bag with water. TRG Uhm.... Awfuly big freezer you got there son. Everything is bigger in TX. I understand stocking up for SHTF, but...that's a LOT of catfish.  Whatever floats your boat, I suppose.
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Quoted: Love this thread. Wish I had more room to store jars.  Thanks. All the meats we have canned up right now is maybe 80 jars, which would fit in to a few fruit boxes. That could sit in a closet floor pretty easily. But with the dry goods and then the fruits & veggies we'll add later this year, it does add up. Without a cellar or basement, the shelve system was what we decided on. (A China cabinet used to sit there) |
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Quoted: Quoted: Quoted: Quoted: Uhm... you're doing it wrong. 75-150 catfish per day. Fill the bag with water. TRG Uhm.... Awfuly big freezer you got there son. Everything is bigger in TX. I understand stocking up for SHTF, but...that's a LOT of catfish. Whatever floats your boat, I suppose.We got carried away smelt dipping once when I was a kid. The whole family was there and we ended up with 7 or 8 buckets full of them. Besides how long it took to clean all of them, we were still eating those damned things three years later. (frozen, TRGs method) We ended up using the rest of them for fertilizer, and I don't think anyone in my family has been smelt dipping or eaten a smelt since |
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Before putting the canner away last night I remembered that we had salmon in the freezer that was vacuum sealed about 6 months ago. Fish doesn't freeze well for very long, so I pulled it to thaw overnight. Uhm... you're doing it wrong. When we were doing ALOT of summer time catfishing down here, we would be freezing/storing 75-150 catfish per day. The catfish would be kept frozen for more than two years in some cases. In a few cases, they were kept frozen even longer. Here is what we did. Take a 1 gallon Ziploc Freezer bag. Carefully fill it with fish (bones will poke holes). About 50-60% filled. Fill the bag with water. Carefully remove all air as you close and seal the bag. The water insulates the fish from the effects of freezer burning. TRG You must be surrounded by immigrants falling off of turnip trucks down there. Yeah, we froze fish and other foods that way for a few decades or so. I'm kinda familiar with it. The vacuum sealer works about as well. Try freezing some salmon for two years and get back to me. I'll read about it in your CANNING thread, smartass.
When the salmon run hits East Texas, I will drop a hook. TRG |
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Quoted: Quoted:  General bumpage, or are you smiling about something specific? Got something more to tell us?  TRGs complete lack of fresh salmon. Tonight we will dine on beef & bean.... for your bumpage, since you kinda asked; Pre-soak 1 cup pinto beans over night. In the morning, throw them in the crockpot on "Lo" with:
But we're simple folks.  |
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Quoted: Just FYI and YMMV... Local retailers seem to think that canning season is dying down. Lots of prices getting lowered on cans and lids and what not. Might be a good time to drop 40 or 50 bucks if you're interested/already involved in canning. That's good advice. I've seen some advertisements lately, and figured the same. And another meal prep; Easymans salmon & pasta lunch, with enough leftovers to take to work tonight. The basics  Add some spices and the fish  Stir & simmer  Drain and add pasta  Mix & serve with some some dill weed and chili powder over the top. Beer and chilled pickled beets are optional  |
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We were given 50lbs of salmon.....just need to go pick it up. From early springs catch. I need to go can it....well...find the time to.
The wife just put up 12 quarts of apple sauce, and 20 some 1/2 pts of jelly. 8 quarts if chicken. and 3 quarts of broth. ( I use broth to cook rice in...  )
Nice thread OP.....we just upgraded to a American Standard press.canner. Cant use on a flat top stove though. |
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Before putting the canner away last night I remembered that we had salmon in the freezer that was vacuum sealed about 6 months ago. Fish doesn't freeze well for very long, so I pulled it to thaw overnight. Early this morning it went in to a salt & sugar brine for a few hours. Then on to the smoker for about an hour so I could remove the skins and to give it a little smoke flavor. No water goes in to the jars with fish, since it sorta makes its own. Before pressure canning pic- http://media.ar15.com/media/viewFile.html?i=18793 After pic-  http://www.youtube.com/watch?v=jr6DvUd9FzA
Hopefully I'm getting a few fish from the commercial boats running on the Columbia this week. If so, I will be breaking out the canner soon. One thing I do differently, and I think it makes it much easier, is that I dry brine then rinse the fish, Pack it into the jars, then put the jars in the smoker. Once smoked, I pull them out, put in the pressure canner, and process as usual. It works for me, YMMV. Edit to correct shitty grammer/spelling 
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We put up another 28 quarts of plums yesterday. FYI, here's what the plums look like before the syrup is added and the jars are processed. Amazing what a little heat will do to flesh, isn't it?  Then we tackled some dried pinto beans. Figured it might be kind of cool to have some fully cooked beans at the ready. It takes some time and there are quite a few steps, but overall I'd say that some time and energy were saved. Heat & serve, or add some goodies too.  Today, we did our very first ....and very last batch of tomato sauce. Waaay too labor intensive IMO. Standing there stirring that pot for 5 hrs straight was a wee bit too much for this gatherer. At least I know the origin of the term 'stir-crazy' now. Start with 3 diced onion and some minced garlic, sauteed in a bit of olive oil  Enter the 'kitchen gadget'  And some washed & prepped ripe romas  Do this abut 20 times  You'll want some more aromatics to add (basil, oregano, more garlic)  Stand in this position, and stir.... all fucking day  What is that they say about a watched pot?  Cutting it a little too close to cocktail hour. Time to process!  |