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Yeah it’s -25 but the animals are doing great — 4 Comments

  1. Hey J.T. Fowler of Texas, We reuse lids here. They must be the ones that come off cleanly without distorting or bending. I just boil em a bit to get the rubber soft. I haven’t had any trouble getting them to seal a second time, if they are clean and not bent. I’m gonna can a ham next week and will be using some for a third time.

  2. I don’t think I would like to try and slaughter a 1000 lb steer. It’s a lot of work and you really need heavy duty hoists and refrigeration in order to properly process the meat. Maybe Jackie will have them custom slaughtered? It’s not cheap if it’s done right but hey you’re getting an entire beef! Steaks, roasts and lots of hamburger that you know where the meat is coming from. Yum!

  3. Kathy,
    That is one thing I noticed too, but I just guessed on the side of excess and then after using the recipe, I make a note in my cookbook of how many quarts or pints I yielded for future reference. Another thing I find to make a recipe quicker is measuring by weight. For instance, if a recipe calls for 2 cups of onions, make a note on the recipe to use 12 ounces of onion. This allows for measuring directly into a bowl or pan and not having dirty measuring tools too. Of course, sometimes just eyeballing is enough. Happy canning…don’t you just love it!

  4. Jackie, the snow and calves look fantastic!! I’m sure you’ll have plenty of nice beef next year.