Annarchy Posted July 27, 2016 Share Posted July 27, 2016 Jeepers, you gave me an idea. How about marinating the steak in smoked flavor, mesquite or hickory? When I was talking with DH about canning beef, he suggested to make it like potted meat. I'm going to have to look that recipe up. Quote Link to comment
Jeepers Posted July 27, 2016 Share Posted July 27, 2016 That's the marinade I used. It was McCormick Grill Mates Mesquite Marinade. That's probably what gave it it's subtle flavor. I used the Food Saver Marinade bowl thing. I'd think with marinating it then grilling it it would have come out with more flavor. It was still good but I figured it would be more 'robust' for lack of a better word. I have a couple of different marinades (same brand) that I'm going to try this fall with chicken breasts. One is herb something and one is lemon. I'm not going to bother grilling it first because it was a waste of time. BTW, I didn't cook the steaks on the grill. I just seared them. There was hardly any fat in the jar when I opened it. It had congealed at the top in 2 little rings. They were about the size of an onion slice cut in two. Not the whole slice but one small size ring halved. I just lifted it out with a fork. I really liked that because I don't need more fat in my diet. Quote Link to comment
Daelith Posted August 1, 2016 Share Posted August 1, 2016 Had some extra cucumber so I made some bread and butter pickles today. Got 4 pints out of 5 cucumbers. Quote Link to comment
Daelith Posted August 1, 2016 Share Posted August 1, 2016 Had some extra cucumber so I tried my hand at some bread and butter pickles today. Got 4 pints out of 5 cucumbers. Quote Link to comment
The WE2's Posted August 3, 2016 Share Posted August 3, 2016 Just heard a "ping" from my sweet and spicey pickle spears :-) Put up 6 quarts of spears and 1 quart of chunks from the cucumbers that I picked last week and this morning. I put the chunks in the frig...for quick use :-) Some of you may think I'm nuts...but I use my big roaster to put them up. I fill it up with hot water and then use my big meat thermometer to regulate the temp. I sit my jars in the roaster with the water up as high as I dare let it go, and then wait for it to get to 180 and then regulate it at 180 for 30 minutes. I've got a basket of Okra waiting for me to jar up now. I'll fry some of it up for supper tonight though :-) We like Okra, sweet Corn and diced tomatoes jarred up and then we just dump it over pasta. Got a small basket of tomatoes that I'll use for that. Quote Link to comment
Annarchy Posted August 4, 2016 Share Posted August 4, 2016 Carrots from the garden. Quote Link to comment
Jeepers Posted August 4, 2016 Share Posted August 4, 2016 Nice Annarchy! We2, does the water in the roaster boil over top of the jars? If so, it might be a good idea to set the temp. at 212 degrees the temperature of boiling water. A few years ago I bought a small granite water bath canner. It's perfect for small batches or small jars. I really like that canner for pickle and salsas etc. Plus it doesn't weigh a ton. Quote Link to comment
The WE2's Posted August 5, 2016 Share Posted August 5, 2016 No Jeeps...the water doesn't come over the top but the steam is hot enough to make them seal. Just the way I do it :-) It's called "low temperature pasturization process" and you MUST keep it between 180 and 185 for 30 minutes, so you have to really watch it closely. Pressure canned the okra-mix and got six pints...lost one, the dumb jar broke :-( I've only had that happen twice...figure? Couldn't stay out of the garlic sweet pickles though...ate 3 large spears with my lunch yesterday and then one spear with my supper Quote Link to comment
Jeepers Posted August 6, 2016 Share Posted August 6, 2016 Hot dang those pickles look good. Quote Link to comment
Daelith Posted August 8, 2016 Share Posted August 8, 2016 Carrots look great Annarchy! Jeepers, those pickles do look good. Never thought of garlic sweet pickles before. Saturday I made bruschetta and peach butter. Quote Link to comment
Jeepers Posted August 8, 2016 Share Posted August 8, 2016 Oh yum Daelith...pass the Texas Toast. I'll try a little of each! Quote Link to comment
The WE2's Posted August 9, 2016 Share Posted August 9, 2016 I'm enjoying our pickles too! My lunches have been a half of a ham & cheese sandwich, two pickle spears, some sliced tomatoes and a cookie for dessert. I send MrWE2 off with a bigger lunch though :-) I know you'll think I'm gone somewhere...but have any of you ever enjoyed a peanut butter, sliced cheese and sweet pickle sandwich? Yum...from my point of view though :-) Quote Link to comment
Annarchy Posted August 18, 2016 Share Posted August 18, 2016 Mmmmm....Daelith Did 3 quarts of chicken broth, from chicken fingers. It doesn't sound like much, but I'm cleaning the clutter in the freezer. Quote Link to comment
Homesteader Posted August 19, 2016 Share Posted August 19, 2016 Seven quarts of tomato juice today, plus painting two hallways, a ceiling, the stairwell, a closet, and attended a 'sunflower' educational course in another town. Tomato juice making was the most fun. Quote Link to comment
Daylily Posted August 19, 2016 Share Posted August 19, 2016 28 pints of lemon juice pickles and 10 pints of tomato-zucchini mix this week. Quote Link to comment
The WE2's Posted August 26, 2016 Share Posted August 26, 2016 Not planning to can any of my Okra. Just going to freeze it until later. Just too hot to do any canning right now. Quote Link to comment
Daelith Posted August 31, 2016 Share Posted August 31, 2016 This weekend I canned Cinnamon pickles - 3 pints and 5 half pints. Gonna let them sit a couple of weeks before trying them. Quote Link to comment
The WE2's Posted September 3, 2016 Share Posted September 3, 2016 Had some cooler weather so canned up 7 quarts of yellow crook neck squash. The plants are probably about done and so are we :-) Removed the rings, washed the jars and labeled them this morning. Quote Link to comment
The WE2's Posted September 10, 2016 Share Posted September 10, 2016 Canned 3 pints of Okra, the "oldalabamagardener" way. They all sealed but will keep an eye on them since this is the first time I've used the "hot pack only" method. Watched some other vid's that do it the same way. Still have about 3 gallon sized bags in the deep freeze and more to pick. Probably will have some yellow neck's too, and I'm pretty sure there's a few green bell peppers too. The speghetti squash should enjoy this rain, and hopefully the eggplant will start putting on some fruit. Trying to wind the garden down but these veggies were late coming. Quote Link to comment
Jeepers Posted September 10, 2016 Share Posted September 10, 2016 Wow We2, you had a very successful garden this year! Kudos to you and Mr. We2. Quote Link to comment
The WE2's Posted September 11, 2016 Share Posted September 11, 2016 Made another haul from the garden. A speghetti squash was ready, some bell peppers, some more tomatoes (some I'll ripen here in the house), a couple of yellow sweet peppers (really didn't get many this year) and yes...lots more Okra :-) Guess I'll be doing some more foot preservation of some sort for the Okra. Wanna see? Quote Link to comment
The WE2's Posted September 15, 2016 Share Posted September 15, 2016 Jarred up 3 pints of speghetti sauce yesterday and five quarts of ham & beans today...and a quart of "not so good looking" ham chunks. But, if we open it and it's not what we'd want to eat...guess who will love it! LOL Quote Link to comment
The WE2's Posted September 15, 2016 Share Posted September 15, 2016 Last weekend we visited a natural grocery store (we've never been there) in a city not too far away. Found a starter mix for Kumbuche (sp?) and it's in the frig. Won't have to buy commercially bottled to get the skoby nor buy a skoby from somebody else :-) Now I'll need to keep an eye out for a nice, large glass jug with a spigot. Is that a good enough reason to go rummage sale hunting? LOL Quote Link to comment
The WE2's Posted September 21, 2016 Share Posted September 21, 2016 Jarred up 5 pints of green tomato salsa. Quote Link to comment
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