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BHM's Homesteading & Self-Reliance Forum
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Go Back   BHM Forum > Homesteading > Food > Canning/Preserving

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  #1501  
Old 04-13-2012, 11:44 PM
HuntingHawk HuntingHawk is offline
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Basic stew heating up for some sausage stew. Onion, celery, garlic, bell pepper, & carrot with some Italian seasoning in the pot.


Canning salt, sausage, & mushrooms added to the jars then hot stew & broth added.

10PSI for 90 minutes.

Ross
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  #1502  
Old 04-13-2012, 11:51 PM
JarDude Male JarDude is offline
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Quote:
Originally Posted by HuntingHawk View Post
10PSI for 90 minutes.
Well that better than 10.
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  #1503  
Old 04-14-2012, 12:16 AM
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  #1504  
Old 04-14-2012, 12:18 AM
davidsdesire Female davidsdesire is offline
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that looks yummy!!! i might give it a try with some kielbasa i bought the other day.
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  #1505  
Old 04-14-2012, 10:32 AM
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Checked this morning & stew had settled to the bottom & all lids secure.

Marked & dated the lids & into the pantry they went.

Ross
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  #1506  
Old 04-14-2012, 02:06 PM
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gdawg Male gdawg is offline
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Good job
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  #1507  
Old 04-14-2012, 08:04 PM
HuntingHawk HuntingHawk is offline
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Vacsealed two 1qt jars of sugar.

Ross
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  #1508  
Old 04-15-2012, 10:43 PM
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gdawg Male gdawg is offline
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Cleaned out the freezer. Used some meat to make a good ole batch of beef stew. Turned out great.
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  #1509  
Old 04-21-2012, 08:49 AM
bobbersdown Male bobbersdown is offline
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7 quarts of clam chowder.
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  #1510  
Old 04-23-2012, 12:15 AM
HuntingHawk HuntingHawk is offline
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First time canning meatloaf. Started with 10lb burger. Added bell pepper, onion, egg, quick oats, & Italian seasoning. 1/2 tsp canning salt added to each jar. Used wide mouth pint jars. Filled 12 jars & had meatloaf left over. Have to do it in two batches. 10PSI for 75 minutes.

Ross
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  #1511  
Old 04-23-2012, 12:27 AM
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Forgot to mention ketchup & BBQ sauce were added to the meatloaf mix.
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  #1512  
Old 04-23-2012, 01:09 AM
HuntingHawk HuntingHawk is offline
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First eight jars of meatloaf.


Ross
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  #1513  
Old 04-23-2012, 05:44 PM
mozarkian mozarkian is offline
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Ross, I have canned meatloaf before and wasn't ecstatic with the texture, but it was with store bought hamburger which could have a lot to do with it. Have you tried any of your canned meatloaf yet?
Kinda wondering about making mini meatloafs in a muffin tin, partly cooking them, then stacking them into wide mouth pints and processing... Anyway, curious as to how you like yours, so let me know. moz
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  #1514  
Old 04-23-2012, 07:51 PM
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I would expect the texture to be alittle mushy with the grease trapped in the jar. So I expect for serving will cut into slices & fry in a fry pan removing liquid & firming it up some.

Ross
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  #1515  
Old 04-23-2012, 08:04 PM
mozarkian mozarkian is offline
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That never crossed my mind! Blame it on my advanced age! lol
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  #1516  
Old 04-23-2012, 09:42 PM
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I also used twice the egg as normally would which should help in firming it up.

Ross
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  #1517  
Old 04-24-2012, 12:44 AM
joyce pierce Female joyce pierce is offline
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4 pints pickled eggs. decided to put them in pint jars as most of the time quarts are just too much.
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  #1518  
Old 04-24-2012, 10:07 AM
dudeatlarge Male dudeatlarge is offline
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12 half pints Gooseberry Jam
6 half pints Habanero Jam
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  #1519  
Old 04-24-2012, 04:21 PM
joyce pierce Female joyce pierce is offline
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blackberry pie filling and blackberry jelly and maybe some blackberry jam.
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  #1520  
Old 04-25-2012, 08:42 PM
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I did 4 half pints of pickled cabbage today. I found the recipe on a video, and though I would try it. I have to wait a week before tasting it. I'm hoping it will be a substitute for sauerkraut, but I have a feeling it will be more like cabbage soaked in dill pickle juice.
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