I got canned!!!!

PS

For me the patina on carbon steel from acid food isn't the bad thing it's the fact that it seems to dull the edge quite a bit.

Carbon is my favorite but if I'm cutting up acid stuff I tend to grab the D2 or 3V knives I have.
 
hollowdweller said:
PS

For me the patina on carbon steel from acid food isn't the bad thing it's the fact that it seems to dull the edge quite a bit.

Carbon is my favorite but if I'm cutting up acid stuff I tend to grab the D2 or 3V knives I have.
Click to expand...

I can't say I notice that much on these two knives. The easy cure is just to sharpen them after. Any corrosion-based dulling can easily be taken care on a strop. But part of the play I wanted to see was what a day's worth of tomato cutting would produce in terms of patina. I like the results.

Good luck on your food preparations!
 
Cantaloupe will really do a number on them too. I usually carry a few squares of 1500 grit sandpaper and a bit if fine steel wool when I'm camping or packing and know I might run into acid food.
 
I have to get myself a pressure canner now lol. I think my dad even bought some glass ball jars, just never used them. Could make a ton of canned who knows what. Canning meats would be cool. I have to look into this more now.

And 3 out of 64 doesn't seem bad either. Seems like a ton of food.
 
Yeah it is great. We canned 24 quarts of venison last fall. It was frozen all winter before we canned it. Just throw a jar in a kettle and heat it up and you have the gravy and everything all made. Great on biscuits. My wife and I lived on that stuff for the first couple years after we were married. Times were tough but deer were in good supply on our place. We canned everything in the garden as well.
 
Never canned any venison but have eaten it many times it's great:thumbup:

Couple friends of mine have only solar and hydro electric so if they shoot a deer and it's not below freezing they have to immediately can or jerk it up.

Really tenderizes even tough deer!
 
Any official recipes for venison canning??? Never thought of cooking by dropping the whole can in boiling water - thats a great idea!
 
Phew, thursday night. We got ambitious and did another round. Pressure canner is wobbling away as I type.

Today we did a batch 15 spicy salsa. This involved a quart of hot banana peppers, 2 dried habenero's plus a bit of cayenne, two and half baskets of roma tomatoes, 4 large onions, 4 large green peppers, 4 large red sweet peppers, salt, sugar, cumen, juice of four large lemons. I wish I wore gloves chopping up the peppers. My fingers are tingling as I speak and I'm almost afraid to go to the bathroom!

Also on tonights roster - we did another hamper of beefstake tomatoes with a higher ratio of onions and green peppers - that made 17 jars.

Finally we pressure canned 15 jars of beets. The beets were way easier than I thought. You cut of their tops, cook them in boiling water about 15-20 minutes and the skins can just be peeled off with gloves. Sliced up and packed in jars, add boiling water and can under pressure for 40 minutes.

My wife reminded me - we still have to do butternut squash and applesauce. Our count now - 100 pint jars!!!
 
Good on you! I recently got into the canning (home food preserving) hobby. I went hog wild last year and purchased pressure cookers, pressure canners and all kinds of stovetop equipment. Did a lot of screw ups too, but like you said, that's how you learn. This year has proven to be a lot cheaper as all that equipment only has to be bought once. This year it was lids and white vinegar and pickling salt. Very minor expenses. I'm making sauerkraut in a genuine German kraut crock also, lactic acid fermentation is an exciting world all it's own. Neato! Gonna try deli dill pickles in the kraut crock as soon as it's freed up.

Did seven quarts of tomato juice a couple of nights ago and did a couple of pints of roast beef last night. Home canned meat is awesome. You can run in to a special in your meat department and with minimal effort you can bring it home and pressure can it for enjoyment any time within a year or so. It really maximizes savings and the flavor is great. Open faced beef sandwich with garlic mashed taters. Yeah buddy!! :D
 
Sounds great - Harry - please post a thread on your sauerkraut routine. That would be excellent!
 
Danggggg....

Seems like an eventful day. I wish I liked tomatoes and onions, because I would be doing the same thing. Once I get out of my own and into my own place I will definitely have a garden so I can jar some hot peppers :D

Also, best of luck not getting Botulism poisoning :p. It looks like you followed all the proper procedures :thumbup:
 
I will have my wife get on here one of these nights and post her canned venison details. I know she just cuts it into chunks, cold packs it and then cooks it in the jars in a big kettle. We have a pressure cooker now but she has never used it to can things. I know it is faster in the pressure cooker but after 41 years of trying to change her ways, I gave up. She listens carefully then does it however she was going to anyway
 
Very cool. I remember my grandfather canning pears, and other things. I never learned how to do it and at the time, as a kid, I wasn't interested. Now of course I am but grampa isn't around.

I find I have more time and I think more about stuff like this. I dehydrate but haven't tried canning yet. Thanks for this introduction.

KR
 
that a lot of work bud congrats.. i just canned 6 jars of pickled jalepenos.. ill have plenty to last me through the winter
 
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