Canning recipes, food preservation and food sales

[rbeau30]

It never occurred to me that you could can just a liquid.

Stock also does not process as long in the pressure canner because there is nothing other than liquid to heat to 225 degrees or whatever. Processing time is directly from Ball Blue Book guide to preserving.


This is a yearly tradition. Chicken bones, scraps leftovers not getting eaten, all get foodsavered, and frozen until the day after turkey day.

I just started buying an extra couple turkeys for .69/lb during the sales and canned that this year. This is going to be another yearly tradition.

All the carcasses and leftover juices from the roasting pan go right into the stock pot for stock-making. This year the wife found some boxes of "poultry mix" fresh herbs in the produce section and we tried that. i also threw in 2 large onions and a bunch of celery and bag of carrots. Usually whatever I have in the fridge left over from turkey day.



This stock is 1000 times better than the shit in the cardboard box.

[Great-Kazoo]

Stock also does not process as long in the pressure canner because there is nothing other than liquid to heat to 225 degrees or whatever. Processing time is directly from Ball Blue Book guide to preserving.


This is a yearly tradition. Chicken bones, scraps leftovers not getting eaten, all get foodsavered, and frozen until the day after turkey day.

I just started buying an extra couple turkeys for .69/lb during the sales and canned that this year. This is going to be another yearly tradition.

All the carcasses and leftover juices from the roasting pan go right into the stock pot for stock-making. This year the wife found some boxes of "poultry mix" fresh herbs in the produce section and we tried that. i also threw in 2 large onions and a bunch of celery and bag of carrots. Usually whatever I have in the fridge left over from turkey day.



This stock is 1000 times better than the shit in the cardboard box.

Nice. We use the entire bird, be it standard meal, leftovers for salad, burritos, cheese steak sandwiches, right down to a good stock. This year, since we don't can, I'll try the stock in food saver pouches.

[rondog]

You guys are killing me, sounds awesome! But I'm not a canner or much of a cook, and the wife would never mess with all of that.

[rbeau30]

You guys are killing me, sounds awesome! But I'm not a canner or much of a cook, and the wife would never mess with all of that.

Making stock is easy, just throw it all in the pot... (if you don't have enough, throw a whole fryer chicken in the pot with the scraps and carcasses and vegetable scraps you have laying around) Add water and don't let it boil. A slow simmer until the wing bones snap easily. And the large bones' joints don't have any cartilage on them anymore.

If you don't want to can the stock, freeze the stock in ice cube trays and keep them in the freezer, or freeze the stock in 1 cup sized tupperware. Then you can add them to anything. Anything that calls for water (rice a roni, hamburger helper, etc) use the cubes in place of some or all of the water. YUM!

[Irving]

Here you go Ron. Short video and a great explanation of why you do what you do.

http://foodwishes.blogspot.com/2010/...-low-sell.html

[rbeau30]

Here you go Ron. Short video and a great explanation of why you do what you do.

http://foodwishes.blogspot.com/2010/...-low-sell.html

Nice vid. I love when my chicken stock gets to about refrigerator temperature, it turns into Turkey/Chicken Jell-o!

[TheGrey]

That's awesome!

I had a hambone left over from a shank, so I tossed it in the crock-pot with some veggies and bay leaves and peppercorns and filled it to the brim with water. Left it on 'low' for 12 hours. I dumped the liquid into a pot, and refilled the crock-pot and did it all again with the same bone, 3 times. The first batch of liquid made Redeye ham and bean soup, and I canned the rest of the stock. I got nine quarts of stock, all told. Not bad for one big bone and some scraps!

[Irving]

Well, my first water bath canning experience could have gone worse, but not by much.



I picked up a water bath canner with a rack (but no lid) at the thrift store for something like $3. The rack needs cleaned up, and is made for quart jars, and not having a lid meant it took the water over an hour to come to a boil. Other than that, I think things went well. I guess we'll see.

Edit: Oh yeah, I basically just did this recipe: http://www.theyummylife.com/Pickled_Jalapeno_Peppers, except I didn't use fresh jalapenos. I bought a 64oz jar of nacho jalapenos and was just re-jarring them.

[rbeau30]

My eyes could be whacko right now but it doesn't look like the rack is in there.

I have had jars break from time to time. Usually they are due to the temperature differential (hot stuff in jars, and colder water outside or vice versa) or a scratched or used (from thrift store) jars that probably were mishandled before I got them. If you had the jars on the bottom of the pot without the rack this could be the culprit too.







Or using a pressure canner with a turkey fryer burner.... don't do that.

[TheGrey]

Well, my first water bath canning experience could have gone worse, but not by much.



I picked up a water bath canner with a rack (but no lid) at the thrift store for something like $3. The rack needs cleaned up, and is made for quart jars, and not having a lid meant it took the water over an hour to come to a boil. Other than that, I think things went well. I guess we'll see.

Edit: Oh yeah, I basically just did this recipe: http://www.theyummylife.com/Pickled_Jalapeno_Peppers, except I didn't use fresh jalapenos. I bought a 64oz jar of nacho jalapenos and was just re-jarring them.

Bummer!

Walmart. $20 will get you a canner WITH a lid and a rack that can be used for pints and quarts.
Did the jar bump the side or another can when you were taking it out of the canner?