Shari Posted September 13, 2015 Share Posted September 13, 2015 I have not posted in years. I've slipped in once and awhile to check on things. Every time I haul my canning supplies out, I think of this place and say a prayer for all of you. My little side kick canner, who was just three when I joined Mrs. Survival, is almost thirteen! He still insists that I call the process 'jarring' because I put the stuff in jars not cans. He still enjoys helping even though I have to promise him extra time on the electronic gadgets. He has two little brothers who like to harvest and help, too. During the intervening years, we closed our business and I went back to school and am an LPN. I have a great job at a short term rehabilitation unit. 'My' people are recovering from various surgeries, replacement parts surgeries, strokes and the like. They go through PT, OT, and other therapies and return home. Years ago, Mrs. Survival helped push me out of my comfort zone of only canning jams, jellies, fruits and a few pressure-canned veggies to canning meats, stews and all manner of good things. Today, I made sixteen half pints of lemon verbena jelly and decided I really missed this place as the kitchen resounded with pings all over the place. Just wanted to say "Hi!' And, I am going to stay around awhile! Hugs! Shari Quote Link to comment
Daylily Posted September 13, 2015 Share Posted September 13, 2015 Welcome back Shari! Quote Link to comment
Shari Posted September 13, 2015 Author Share Posted September 13, 2015 Thanks! Did not expect a reply so fast! Looking for something else to "jar" before cleaning up the kitchen! Quote Link to comment
The WE2's Posted September 13, 2015 Share Posted September 13, 2015 To me you're a newbie...but welcome back! Jarring...pretty accurate actually :-) I've just been toying around with canning (jarring?) LOL...up some corn cob jelly but using real corn to boil down for the juice. Just a thinkin' :-) Quote Link to comment
Shari Posted September 14, 2015 Author Share Posted September 14, 2015 To me you're a newbie...but welcome back! Jarring...pretty accurate actually :-) I've just been toying around with canning (jarring?) LOL...up some corn cob jelly but using real corn to boil down for the juice. Just a thinkin' :-) Don't just toy around with the idea - have some fun and do it! Quote Link to comment
Jeepers Posted September 14, 2015 Share Posted September 14, 2015 Welcome back Shari I never did understand why we call it canning. Maybe because if something was "jarring" it would have scared people away. Who knows. Glad you are back though! Quote Link to comment
Mt_Rider Posted September 14, 2015 Share Posted September 14, 2015 Hey....has been a looong time, Shari. Welcome back! MtRider ....LOL cuz I have actually named my pressure canner. Meet "Sherman"....heavy as the tank, y'know. Quote Link to comment
The WE2's Posted September 14, 2015 Share Posted September 14, 2015 To me you're a newbie...but welcome back! Jarring...pretty accurate actually :-) I've just been toying around with canning (jarring?) LOL...up some corn cob jelly but using real corn to boil down for the juice. Just a thinkin' :-) Don't just toy around with the idea - have some fun and do it! I'll get to it :-) But first...I just bought a bunch of lettuce, celery & onions. I want to can up (jar up?) these veggies so when I want a stew all I have to do is grab a quart of them, a quart of potatoes and a half pint of beef...and heat it up! AND...I also have a 5-day cooler FULL of defrosting chicken that I'll start canning up tomorrow also. Glad I've got a few canners :-) I'll put the veggies in one and the meats in one. Can't use the small 7-qt size for meats. Not accurate enough for me. Quote Link to comment
dogmom4 Posted September 14, 2015 Share Posted September 14, 2015 Welcome back Shari! Quote Link to comment
sassenach Posted September 14, 2015 Share Posted September 14, 2015 Lettuce is not something that goes in a canning process. Welcome back, Shari! I am glad you have a job you really love and sounds like the little guys are helpful and enjoy it all, that is good. Quote Link to comment
Shari Posted September 14, 2015 Author Share Posted September 14, 2015 Thanks for all the welcomes! Three of the reasons why I became misty eyed for this place are my three Grandsons, my jarring partners. They asked when I was going to make that zucchini spaghetti again. I saved a recipe from here and use it yearly. I think it came from HSMom? Anyway, it is delicious and is the favorite spaghetti sauce at this house! I jar up a lot of stews in the fall, too! Best fast food in town for the rest of the year! Quote Link to comment
Jeepers Posted September 14, 2015 Share Posted September 14, 2015 My soups and stews really sustained me through the winter. Also my spaghetti sauce. Quote Link to comment
Mt_Rider Posted September 15, 2015 Share Posted September 15, 2015 (edited) I miss HSmom! .....what recipe, Shari? MtRider Edited September 15, 2015 by Mt_Rider Quote Link to comment
Shari Posted September 15, 2015 Author Share Posted September 15, 2015 This one Zucchini Spaghetti 3 lbs ground meat 2 heads (2 whole heads, not 2 cloves) garlic, peeled and pressed or minced 7 - 7.5 lbs fresh mushrooms, quartered or chopped 6 large zucchini (let them grow to 2-3 inches in diameter and 10-12 inches long) pureed with skins on until they are saucy 2 #10 cans tomato sauce (6lb, 10oz each) 4 Tbsp dried minced onion 4 Tbsp oregano 1 Tbsp basil In a large pot/pan, brown and crumble ground meat. After the first few minutes, but before meat is fully cooked, add in prepared garlic and mushrooms. Cook over medium-high heat until meat is no longer pink and mushrooms give off their juice. Stir in zucchini sauce (trust me; noone will know), tomato sauce and seasonings. Let simmer for 1/2 hour or so. Can in quart jars, processing as for meat at your altitude. Yields around 14 quarts. Comments are HSMom's Quote Link to comment
Mt_Rider Posted September 15, 2015 Share Posted September 15, 2015 Yeah, I think I do remember that one. MtRider Quote Link to comment
MomM Posted September 16, 2015 Share Posted September 16, 2015 (edited) Welcome back Edited September 16, 2015 by MomM Quote Link to comment
Becca_Anne Posted October 18, 2015 Share Posted October 18, 2015 Welcome back Shari! Quote Link to comment
Christy Posted October 18, 2015 Share Posted October 18, 2015 Hello Shari, welcome back. Quote Link to comment
Ambergris Posted October 18, 2015 Share Posted October 18, 2015 (edited) I also hear it as "bottled chicken." Bottle is a frequentative/diminutive of "butt." Frequentatives are a particular interest of minee, btw. Also see this from etymonline.com: buttery (n.) "place for storing liquor," originally "room where provisions are laid up" (late 14c.), from Old French boterie, from Late Latin botaria, from bota, variant of butta "cask, bottle;" seebutt (n.2) + -ery. Edited October 18, 2015 by Ambergris Quote Link to comment
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