WHAT ARE YOU CANNING TODAY?

[Britesea]

Speaking of dried beans, @waretrop I ran across something the other day that I was not aware of. If you soak and cook your dry beans in hard water, the skins can be tough... unless you add salt to your soaking water. It seems that the pectin molecules in the skins are tightly bound by calcium and magnesium; the salt replaces some of these ions, causing the pectin to weaken and the skins are less likely to burst during cooking.

 

[frustratedearthmother]

This:

 

[Mini Horses]

Gotta share this -- I laughed until I was tearing up!!

Two ladies, a mom & dtr, had on T-shirts that read --

I have GOT to get one of those shirts!

 

[FarmerJamie]

A needed brain neuron fired (yay coffee!) and I remembered were the book was.

Quarts. 90 minutes at 10 pounds pressure

You can all resume your normal day. LOLOL

 

[Trying2keepitReal]

Cranberry sauce!!! Been at this since 730 am

 

[FarmerJamie]

15+ pounds of locally raised boneless skinless breasts.. game on

 

[FarmerJamie]

It....has.....begun.....

 

[FarmerJamie]

Jars are cooling on the counter. About 4 hours start to finish
- about 10 pounds of boneless skinless breasts less about 2 cups for the chili
- used poultry shears to cut the meat up into chunks, wife's suggestion, it went quicker than I would have spent with a knife
- packed firmly with over an inch headspace
-1/4 tsp salt, jars topped off with hot water.

The kitchen smells wonderful. The wife is really really excited about this effort.

 

[FarmerJamie]

Pinging is underway....

DW is picky about preserved foods. She refuses to touch canned chicken from the store. We will see how this latest effort hits her taste buds.
She eats our canned soups with chicken, so this shouldn't be any different, or so I would think

 

[frustratedearthmother]

Lima beans and ham yesterday.