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Canning
Oct 21, 2020 18:47:10 GMT -6
Post by sd51555 on Oct 21, 2020 18:47:10 GMT -6
Ball or Kerr lids are outrageously priced on Amazon. You can get off the wall brands but I'm not sure I'd trust them. I bought a dozen pint jars complete with bands and lids at fleet for under $10.00. Just lids are way more than complete kits. As it is now I've got more jars than I know what to do with them. That is interesting. You'd think the outfit that makes them could just ramp up the press and get caught up, unless they've got a materials problem. Kinda scary. www.zerohedge.com/geopolitical/food-shortages-hit-china-there-notenough-fresh-food-go-around
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Post by Tooln on Oct 22, 2020 14:20:22 GMT -6
Made a quick trip to fleet for something else. Went past the canning isle. They had lids, not no more
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Canning
Oct 22, 2020 14:28:17 GMT -6
Post by sd51555 on Oct 22, 2020 14:28:17 GMT -6
Made a quick trip to fleet for something else. Went past the canning isle. They had lids, not no more I forgot to look for lids. I was getting pissed about the lack of stuff in the LEM aisle that I just bailed on the remainder of the trip.
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Post by Tooln on Oct 29, 2020 17:53:58 GMT -6
A few days ago I got a jar of canned bear from our resident gypsum pimp. Had some tonight for supper mixed with mashed taters. Damn it was good. Thanks SD
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Post by sd51555 on Oct 29, 2020 22:54:00 GMT -6
A few days ago I got a jar of canned bear from our resident gypsum pimp. Had some tonight for supper mixed with mashed taters. Damn it was good. Thanks SD You got the 5th and final jar that will be gifted. The rest is stored in an undisclosed location and guarded by the cat. Now it will only be shared by those around the table at stab camp over Modelos. Glad you enjoyed it man!
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Canning
Nov 20, 2020 9:28:35 GMT -6
Post by Tooln on Nov 20, 2020 9:28:35 GMT -6
We have the venison all cut and wrapped after hanging for just over a week. What wasn't cut as steaks was set aside for canning. I have 10 pints in the pressure cooker and enough for 8-10 more pints. I'll be canning 2 batch's today. I hope they turn out as I am new to canning and this is the first venison I'll do. If it turns out as good as the beef and chicken I did I'll be golden.
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Canning
Nov 20, 2020 9:36:41 GMT -6
Post by sd51555 on Nov 20, 2020 9:36:41 GMT -6
We have the venison all cut and wrapped after hanging for just over a week. What wasn't cut as steaks was set aside for canning. I have 10 pints in the pressure cooker and enough for 8-10 more pints. I'll be canning 2 batch's today. I hope they turn out as I am new to canning and this is the first venison I'll do. If it turns out as good as the beef and chicken I did I'll be golden. How did you pack it? What did you all put in?
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Canning
Nov 20, 2020 9:57:09 GMT -6
via mobile
Post by Tooln on Nov 20, 2020 9:57:09 GMT -6
Simple. Tight pack .75 head space, half teaspoon pink salt, .25 tsp black pepper.
Thinking of adding barley or rice in second batch. Maybe barley in some rice the others.
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Canning
Nov 20, 2020 13:17:48 GMT -6
Post by sd51555 on Nov 20, 2020 13:17:48 GMT -6
Is this your head space line, or you talking 3/4 full jar?
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Post by Tooln on Nov 20, 2020 14:30:42 GMT -6
That's about it. Batch 2 is in. 9 pints this time. 5 with rice, 4 with barley.
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Canning
Nov 20, 2020 15:34:03 GMT -6
Post by sd51555 on Nov 20, 2020 15:34:03 GMT -6
That's about it. Batch 2 is in. 9 pints this time. 5 with rice, 4 with barley. That looks perfect. And I am interested to hear how the buck'n barley turns out!
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Canning
Nov 20, 2020 16:23:11 GMT -6
Post by Tooln on Nov 20, 2020 16:23:11 GMT -6
That's about it. Batch 2 is in. 9 pints this time. 5 with rice, 4 with barley. That looks perfect. And I am interested to hear how the buck'n barley turns out! 3 B's Buck'n, barley'n & Booze
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Post by sd51555 on Nov 20, 2020 18:01:42 GMT -6
That looks perfect. And I am interested to hear how the buck'n barley turns out! 3 B's Buck'n, barley'n & Booze Bravo buddy!
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Post by sd51555 on Nov 20, 2020 18:02:50 GMT -6
3 B's Buck'n, barley'n & Booze Bravo buddy! Bitchin’ bounty bro.
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Canning
Nov 20, 2020 21:02:23 GMT -6
Post by kooch on Nov 20, 2020 21:02:23 GMT -6
Why pink salt?
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