[ARCHIVED THREAD] - Jars (now with 106% more venison) (Page 6 of 12)
 Anyhow, today was little more productive. 69 jars canned since Wednesday morning, including yesterdays delays. Time for something new.... I'm thinking pickled beets for next week... maybe. Heat & cool for easy peeling.   Peeled and sliced  14 jars of stewed romas, with lots of garlic, onion, and basil. Then 7 jars of quartered ones, cold packed with salt and lemon juice only  |
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Quoted: You putting lemon juice in them maters? Yeah but I need to google it, because I have no idea why. The canning book I'm using lists lemon juice or citric acid in every tomato related recipe it has. I've asked a few experienced canners if they know why, but they all guessed the same as me.... 'acidity blah alkalinity blah who the fuck knows'. |
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Quoted: <snip> How long would beef and chicken be good for? Veggies? Anyone know? I've answered that question twice or more in this thread already. I'd feel silly doing it again.  There's also a tacked thread on the subject, at the top of the same page this thread was found on. |
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Quoted: That would make for a very acidic playground that any bacteria or other bady would definatly not like. That's what we all guessed, but we were under the assumption that the maters were already acidic enough on their own. Guess not enough. Seems like apple sauce would need it before tomatoes would. Either way, we'll err on the side of caution. |
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That would make for a very acidic playground that any bacteria or other bady would definatly not like. That's what we all guessed, but we were under the assumption that the maters were already acidic enough on their own. Guess not enough. Seems like apple sauce would need it before tomatoes would. Either way, we'll err on the side of caution. I googled it, looks like its just the USDA's new stance to make sure the ph is at the right levels. |
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Quoted: I googled it, looks like its just the USDA's new stance to make sure the ph is at the right levels. Good to know, because I messed up on Thursdays first batch. I misread the recipe and only added 1 tablespoon of lemon juice to the quarts, instead of two as instructed. Close enough? Hope so. |
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I dry brine then rinse the fish, Pack it into the jars, then put the jars in the smoker. huh?  and a 
Some use a liquid brine, some use a dry. I use a dry. Some brine for different lengths of time. I do mine overnight. Then rinse and pack into 10 oz. oyster jars. The jars then go out on the smoker. I smoke for 1-2 hours using apple/cherry. Wipe the top of the jar, put on lids and rings, then process at 10# for 100 minutes. Can ya understand that? 
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<snip> How long would beef and chicken be good for? Veggies? Anyone know? I've answered that question twice or more in this thread already. I'd feel silly doing it again.
There's also a tacked thread on the subject, at the top of the same page this thread was found on. So I have to read all 11 pages???? 
I read a lot of the tacked thread but what I read pertained to commercially canned goods. I was asking about home canned in mason jars. |
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Quoted: Quoted: Quoted: <snip> How long would beef and chicken be good for? Veggies? Anyone know? I've answered that question twice or more in this thread already. I'd feel silly doing it again. There's also a tacked thread on the subject, at the top of the same page this thread was found on. So I have to read all 11 pages???? I read a lot of the tacked thread but what I read pertained to commercially canned goods. I was asking about home canned in mason jars. Well, yeah. If you want to know what I have to say on a topic, you'll have to subject yourself to the turmoil and anguish of 'reading'. I looked up one of them for you, but that's all the freebies that you get Freddy. Page 6 Quoted: Quoted: I am truly motivated after finding this thread!!!! Not sure if I missed it, but was wondering how long the shelf life will be on the beef and chicken if it is properly canned? Thanks!! Many manuals say one year for all foods. But I would be inclined to consider the tacked thread above on the subject also. We are trying to use/rotate our canned goods out before a years time from processing. However, I consider it a suggestion rather than a rule. You'll have to make that determination for yourself using the available information. |
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Quoted:
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<snip> How long would beef and chicken be good for? Veggies? Anyone know? I've answered that question twice or more in this thread already. I'd feel silly doing it again.
There's also a tacked thread on the subject, at the top of the same page this thread was found on. So I have to read all 11 pages????
I read a lot of the tacked thread but what I read pertained to commercially canned goods. I was asking about home canned in mason jars. Well, yeah. If you want to know what I have to say on a topic, you'll have to subject yourself to the turmoil and anguish of 'reading'.
I looked up one of them for you, but that's all the freebies that you get Freddy. Page 6 Quoted:
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I am truly motivated after finding this thread!!!! Not sure if I missed it, but was wondering how long the shelf life will be on the beef and chicken if it is properly canned? Thanks!! Many manuals say one year for all foods. But I would be inclined to consider the tacked thread above on the subject also. We are trying to use/rotate our canned goods out before a years time from processing. However, I consider it a suggestion rather than a rule. You'll have to make that determination for yourself using the available information. Thanks for the info. I was razzin' ya more than anything, but thanks.
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Quoted: Quoted: The jars then go out on the smoker. Can ya understand that? Sorry I really can't wrap my heard around this. Why in all that is holy and good in this world would you put jars in the smoker? I'd think it would impart a lightly smoked flavor to whatever was in the jars. That and make the jars sticky. |
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Quoted: Quoted: The jars then go out on the smoker. Can ya understand that? Sorry I really can't wrap my heard around this. Why in all that is holy and good in this world would you put jars in the smoker? He brought it up earlier in the thread, so I figured you were just playing possum with him. It actually sounds like a good idea IMO. The jars are supposed to be pre-heated anyhow. Why not? Mo' flavor, yo. The hot water bath will clean all the sticky off of the jars lickety split. I want to try it, but haven't gotten around to it yet. When I do, I'll confirm or deny your suspicions, and then you can put your "heard" to rest.  |
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And we're off with 30 lbs of green beans to do http://i791.photobucket.com/albums/yy198/dkt22mag/100_3559.jpg Water weight? |
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About about adding lemon juice to tomatoes –– the short answer is that in an acidic environment, Botulism growth is inhibited.
A more complete answer can be found here by our very own Feral. 
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Quoted: About about adding lemon juice to tomatoes –– the short answer is that in an acidic environment, Botulism growth is inhibited. A more complete answer can be found here by our very own Feral. Very informative. I should have known that Feral had already covered it here. Thanks for posting that. |
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Just beet it. Peeled beets, fer pickling. (22 lb box yields 28 pints) Syrup: (X 4.5 for this batch) 2 Cups Sugar 2 Cups Water 2 Cups Vinegar 1 teaspoon allspice 1 teaspoon ground cloves 1 tablespoon ground cinnamon (1 teaspoon salt, optional) Process in a water bath 30 minutes. (pints or quarts)  Slice to bite size. Your mouth, not mine.  Copy the processing rules, that you read in a real canning manual  Not a bad days work. (everything is purple now, including my hands)  |
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The jars then go out on the smoker. Can ya understand that?
Sorry I really can't wrap my heard around this. Why in all that is holy and good in this world would you put jars in the smoker? Not sure what you're trying to wrap around what but by smoking in the jars, you are keeping all the liquid that would come our while smoking in the jar. It works. Once I get some fish, I will be putting up a bunch. I will actually make it to a GTG and you can try it. Then you will get your heard around it and understand. The jars do end up a little sticky but they clean up. |
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Freeze dried peas, mushrooms, corn, and celery http://i791.photobucket.com/albums/yy198/dkt22mag/Food/100_3574.jpg You buying those freeze dried locally or mail order? I haven't found a reasonably priced local source. |
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Quoted: Quoted: Freeze dried peas, mushrooms, corn, and celery http://i791.photobucket.com/albums/yy198/dkt22mag/Food/100_3574.jpg You buying those freeze dried locally or mail order? I haven't found a reasonably priced local source. Those came from Honeyville.com. I bought them to try the brand out, since some people say they are better. I'll be ordering from here next time though. (I orderd some of their canned cheese and canned butter last week) Haven't seen any better pricing than the above yet, and after reading the guys site a bit, I like the way the guy puts himself out there. Good business ethic and very helpful info provided. |
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Applesauce, and a little apple butter with the leftovers. Our apple trees didn't do well this year due to the lack of summer weather. I was quickly reminded yesterday of why we planted them nearly 20 years ago. Can you believe a box of apples costs $80 damned dollars?  (Fujis apples, 1.99 per lb, 40 lbs, Safeway Grocery) Notes: 40 lb box yielded 28 pints of applesauce and 5ea 1/2 pints of applebutter          |
[ARCHIVED THREAD] - Jars (now with 106% more venison) (Page 6 of 12)
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