WHAT ARE YOU CANNING TODAY?

[FarmerJamie]

Could share the recipe you used, please?

Jesus is Lord and Christ 🙏❤️🇺🇸

The ground beef or sloppy joes?

 

[Trying2keepitReal]

The ground beef or sloppy joes?

BOTH! lol

 

[FarmerJamie]

BOTH! lol

Ground beef - brown large chunks enough so the pieces won't stick, pack in pint jars, tsp salt, fill with hot beef stock. 10 lbs at 75 minutes.

Sloppy Joe's, wife made it, so I will have to look

 

[FarmerJamie]

10 quarts of white chicken chili in the canner. That's it for this weekend, I am spent. French onion soup later this coming week. Prepping the meats took more out of me than I expected.

 

[frustratedearthmother]

Prepping the meats took more out of me than I expected.

Time a break - you earned it!

 

[tortoise]

4 quarts bone broth. I cooked my broth down by half so it's nice and dark, but smaller yield than usual.

 

[Mini Horses]

Smaller yield but concentrated! 😁

 

[Trying2keepitReal]

National Center for Home Food Preservation

nchfp.uga.edu

Anyone ever use this site before for recipes? Wondering if ok to us? I have only ever used my Ball canning book. Thanks!

 

[flowerbug]

National Center for Home Food Preservation

nchfp.uga.edu

Anyone ever use this site before for recipes? Wondering if ok to us? I have only ever used my Ball canning book. Thanks!

i've not used any recipes but their basic information seems sound.

 

[Hinotori]

They are sponsored by the University of Georgia. Most university sponsored stuff is on the up and up. It was the University of Wisconsin that tested steam canning safety and established the protocols for it. The local Extension offices are run by universities. The USDA gets their info from university studies.

I've visted their website quite a few times over the years.

University of Alaska and Washington State University -Grays Harbor Extention have the best info for fish like tuna because locals need and use that info.

I feel Ball is less up to date than the nchfp website.