WHAT ARE YOU CANNING TODAY?

[frustratedearthmother]

Quarts. 90 minutes at 10 pounds pressure

Well? Did you use it? Inquiring minds want to know!

 

[FarmerJamie]

Well? Did you use it? Inquiring minds want to know!

This weekend. Stay tuned

 

[frustratedearthmother]

 

[FarmerJamie]

Hmmm, there will be room in the canner.....maybe can up the leftover chili (about 4 quarts). Book says the same duration and pressure....

Stock being rendered on the stove now

 

[FarmerJamie]

There might not be room in the canner. Lol. The initial stock set aside is already enough for 9 quarts, more or less.

Smells so good and then the stock is silky smooth with the chicken fat. Just need the dishwasher to finish cleaning/heating the jars

 

[FarmerJamie]

Coming up to pressure. 8 quarts if soup, 4 quarts of stock, enough set aside for dinner tomorrow night

 

[FarmerJamie]

Success! The sweet sound of pinging cans coming from the kitchen right now.

Wife's comments? Wow, those look great. I guess you do need a canning kitchen.

 

[flowerbug]

Success! The sweet sound of pinging cans coming from the kitchen right now.

Wife's comments? Wow, those look great. I guess you do need a canning kitchen.

noted word "you" there. haha!

 

[FarmerJamie]

noted word "you" there. haha!

Canning is my thing in the relationship. She readily admits it.

 

[FarmerJamie]

Only issue is calcium in the water. The jars have a powdery coating that vinegar takes right off. As long as we are here in town, I will consider using distilled water in the canner.

Attempt #1 .. complete