{"id":2871,"date":"2013-01-11T03:00:22","date_gmt":"2013-01-11T08:00:22","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=2871"},"modified":"2013-01-11T03:00:22","modified_gmt":"2013-01-11T08:00:22","slug":"q-and-a-canning-ground-venison-storing-apples-and-homestead-advice","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2013\/01\/11\/q-and-a-canning-ground-venison-storing-apples-and-homestead-advice\/","title":{"rendered":"Q and A: canning ground venison, storing apples, and homestead advice"},"content":{"rendered":"

Canning ground venison<\/strong><\/p>\n

Some friends of ours gifted us a large amount of ground venison and venison “country” sausage. Since we have limited freezer space, we chose to can up the ground venison with some beef added. All the jars sealed, except one, so I am thinking it is sloppy Joe or taco bar tonight. The question I had is about the “country” sausage. I ended cutting the links into lengths that could fit into pint jars, browning those, and then roasting them until they were just done. I packed them into the jars and covered with beef broth. Processed them for 75 minutes and 11 pounds. All but one jar sealed. They look fine, but was wondering if that was ok. I know in your book you talk about sausage patties, but didn’t see anything on links. I tried initially to remove the casing and make into patties, but I think the links might have been “smoked”…the links were very dense. Please tell me that I don’t have to toss those jars.<\/em><\/p>\n

Lisa<\/em>
\nSt Paul, Minnesota<\/em><\/p>\n

No, you don’t have to toss the sausage jars. They’ll be fine. The reason I don’t usually can links is that they often swell like a hot dog that has been over-boiled, making them look unappetizing. It has nothing to do with taste or safety. Enjoy your bounty. What a wonderful gift! — Jackie<\/p>\n

Storing apples<\/strong><\/p>\n

I live in Maine. In the fall, I make a lot of apple sauce. Is there another way that I can store apples long term? <\/em><\/p>\n

Allison Bradshaw<\/em>
\nEllsworth, Maine<\/em><\/p>\n

Sure, Allison. You can can apple slices and apple pie filling, spiced apple rings and make mincemeat. Then you can dehydrate plenty of slices and dices. These are easy to store and last for years. Best of all, when they are rehydrated, they taste as good as fresh in baked goods such as pies and turnovers. We like to snack on them, too. — Jackie<\/p>\n

Homestead advice<\/strong><\/p>\n

You’ve said that you have no resolutions for 2013, just to keep on keepin’ on. Is there any focus you feel is of specific importance in the coming year? My Beloved and I have no true homestead like yours; we are simply trying to survive on less income that we had in 2012. AND trying to figure out ways to supplement said income without jeopardizing what we do have coming in! So any further advice to those who are struggling?<\/em><\/p>\n

Kathleen in Illinois<\/em><\/p>\n

We, too, are very concerned about the economy and increasing lack of buying power. So we are trying very hard to get our “big ticket” expenses\/projects done. For instance, the entire new forty acres is now fenced and the big barn is slowly getting under cover. We feel that we need to get set for the future the best we can and the fencing and barn gives us animal feed, storage for feed, and shelter for our livestock.<\/p>\n

There are always ways to save money and saving is one of the best ways to earn extra cash. For instance, I very seldom buy anything that isn’t on sale. And I keep current with prices so I know when it really IS a sale. I buy no prepared meals for the oven or microwave (don’t have one). The more “prepared” a food is, the more it costs. Unless, of course, I have home canned it! If you don’t already can, start. It’s one of the best ways to save money and eat both more healthy and cheaply.<\/p>\n

Everyone has talents they can market whether it is sewing, art, caring for children, yard maintenance, carpentry, growing food, writing, or elder care. Whatever you choose to help you supplement your income, be prepared to give 100% at what you do and you’ll succeed. May the New Year bring the best for you both. — Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"

Canning ground venison Some friends of ours gifted us a large amount of ground venison and venison “country” sausage. Since we have limited freezer space, we chose to can up the ground venison with some beef added. All the jars sealed, except one, so I am thinking it is sloppy Joe or taco bar tonight. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,11,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/2871"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=2871"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/2871\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=2871"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=2871"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=2871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}