Comments on: Hail and a tornado…almost http://www.backwoodshome.com/blogs/JackieClay/2008/07/16/hail-and-a-tornadoalmost/ Everything you ever wanted to know about homesteading. Mon, 01 Dec 2008 21:19:36 +0000 http://wordpress.org/?v=2.6.3 By: Pat http://www.backwoodshome.com/blogs/JackieClay/2008/07/16/hail-and-a-tornadoalmost/#comment-3093 Pat Mon, 17 Nov 2008 17:03:59 +0000 http://www.backwoodshome.com/blogs/JackieClay/?p=241#comment-3093 Dear jackie: Just wanted to let you know I took your advice on canning the bacon grease, and everything sealed fine! I haven't opened any yet (still have bacon coming out our ears from 3 pigs!) but will do so soon. Thanks so much for all the help! Dear jackie:
Just wanted to let you know I took your advice on canning the bacon grease, and everything sealed fine! I haven’t opened any yet (still have bacon coming out our ears from 3 pigs!) but will do so soon. Thanks so much for all the help!

]]> By: jackie clay http://www.backwoodshome.com/blogs/JackieClay/2008/07/16/hail-and-a-tornadoalmost/#comment-2762 jackie clay Tue, 29 Jul 2008 20:32:40 +0000 http://www.backwoodshome.com/blogs/JackieClay/?p=241#comment-2762 Linda, Most of my canning manuals call for raw pack summer squash to be processed for 25 minutes (pints). For quarts, the time is increased to 30 minutes or 40 minutes, hot packed. I doubt that the extra 10 minutes would have too much effect on the squash; you'll just have to wait and see. By the way, when you have a question, I'm not supposed to answer it in the comments section. Submit it to the blog, instead, okay? Thanks. Jackie Linda,
Most of my canning manuals call for raw pack summer squash to be processed for 25 minutes (pints). For quarts, the time is increased to 30 minutes or 40 minutes, hot packed. I doubt that the extra 10 minutes would have too much effect on the squash; you’ll just have to wait and see.

By the way, when you have a question, I’m not supposed to answer it in the comments section. Submit it to the blog, instead, okay? Thanks.

Jackie

]]> By: Linda Burke http://www.backwoodshome.com/blogs/JackieClay/2008/07/16/hail-and-a-tornadoalmost/#comment-2752 Linda Burke Fri, 25 Jul 2008 20:24:00 +0000 http://www.backwoodshome.com/blogs/JackieClay/?p=241#comment-2752 I just canned 5 quarts of summer squash, raw backed with boiling water poured over and salt added. The canner called for processing for 40 minutes at 10 pounds pressure. A previous post mentioned processing for 25 minutes----would 25 be OK and result in more firm squash? Do you think 40 minutes will cause it to be mushy? I just canned 5 quarts of summer squash, raw backed with boiling water poured over and salt added. The canner called for processing for 40 minutes at 10 pounds pressure. A previous post mentioned processing for 25 minutes—-would 25 be OK and result in more firm squash? Do you think 40 minutes will cause it to be mushy?

]]> By: Nancy Foster http://www.backwoodshome.com/blogs/JackieClay/2008/07/16/hail-and-a-tornadoalmost/#comment-2743 Nancy Foster Tue, 22 Jul 2008 01:05:04 +0000 http://www.backwoodshome.com/blogs/JackieClay/?p=241#comment-2743 Jo Riddle, that really sounds good!! Next year I think I will try that. Jo Riddle, that really sounds good!! Next year I think I will try that.

]]> By: Jo Riddle http://www.backwoodshome.com/blogs/JackieClay/2008/07/16/hail-and-a-tornadoalmost/#comment-2739 Jo Riddle Mon, 21 Jul 2008 00:07:56 +0000 http://www.backwoodshome.com/blogs/JackieClay/?p=241#comment-2739 I can up excess summer squash with excess zucchini and tomatoes all together. It's wonderful to throw into cooked spaghetti with some sliced sausage chunks and this year I plan on adding herbs and onions before processing. A yummy and fast meal! I can up excess summer squash with excess zucchini and tomatoes all together. It’s wonderful to throw into cooked spaghetti with some sliced sausage chunks and this year I plan on adding herbs and onions before processing. A yummy and fast meal!

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