WHAT ARE YOU CANNING TODAY?

murphysranch

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I got delayed in this project of Ham hash. But I finally did it yesterday. Used an entire bone in ham. Almost 10 lbs of russets. And onion and red bells. Previously I had simmered a fresh pork bone for 18 hours so that was my congealed, then heated, liquid for the jars.

I don't how it tastes. I'll use one in a fry pan and then top with eggs for one night's dinner next week. Note: I reused two lids. I had carefully removed them from other jars of food. They sealed just fine.
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FarmerJamie

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I got delayed in this project of Ham hash. But I finally did it yesterday. Used an entire bone in ham. Almost 10 lbs of russets. And onion and red bells. Previously I had simmered a fresh pork bone for 18 hours so that was my congealed, then heated, liquid for the jars.

I don't how it tastes. I'll use one in a fry pan and then top with eggs for one night's dinner next week. Note: I reused two lids. I had carefully removed them from other jars of food. They sealed just fine. View attachment 22480View attachment 22481

View attachment 22479
Looks great!!!!
 

Finnie

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Believe there may be but MOST of us don't have one. 😔🙄. @Britesea does and I believe she had started a thread. ??
Found it!
Now to go read it…
 

Sammster

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Found it!
Now to go read it…
Thank you 😀
 

Britesea

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Haven't done much posting lately :( But I'm still freeze drying stuff; shredded cheese, all kinds of fruits and vegetables, eggs. I did some meat, but it seems to get a little tough; I think it works better already cooked instead of raw.
 
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