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Old 05-11-2016, 09:13 AM   #21
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So far this year Ive already canned a crap ton of beef and pork and bunch of beef stock. Ive canned a couple gallons of turkey soup.

If my tomatoes do well I plan on having lots and lots of tomato juice. I have around 50 tomato plants. We will see what happens. We just love tomato juice. My wife drinks it plain and ice cold. I put it in my beer.
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Old 05-11-2016, 11:21 AM   #22
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Ah, yes, stock. I make mostly chicken. I can get 10 pound bags of leg quarters for 29 to 69 cents a pound sometimes. When I do, I separate the legs and thighs and pack them for the freezer, and cut off the piece of backbone on the top of the thigh. That bit of back goes into the pressure canner with celery, onions and carrots, 15 pounds of pressure for an hour or so. Strain, chill and defat, and can it in quarts and pints in the pressure cooker.

Liquid gold, I call it. Makes everything taste better. I will never used canned or bullion cubes again.
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Old 05-11-2016, 11:28 AM   #23
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So far this year Ive already canned a crap ton of beef and pork and bunch of beef stock. Ive canned a couple gallons of turkey soup.

If my tomatoes do well I plan on having lots and lots of tomato juice. I have around 50 tomato plants. We will see what happens. We just love tomato juice. My wife drinks it plain and ice cold. I put it in my beer.
A crap ton of stock! That sounds so appetizing!
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Old 05-11-2016, 11:29 AM   #24
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Ah, yes, stock. I make mostly chicken. I can get 10 pound bags of leg quarters for 29 to 69 cents a pound sometimes. When I do, I separate the legs and thighs and pack them for the freezer, and cut off the piece of backbone on the top of the thigh. That bit of back goes into the pressure canner with celery, onions and carrots, 15 pounds of pressure for an hour or so. Strain, chill and defat, and can it in quarts and pints in the pressure cooker.

Liquid gold, I call it. Makes everything taste better. I will never used canned or bullion cubes again.
You meant cooked in the pressure cooker and canned in the pressure canner, right?

I should see if I can find a pressure canner on Craigslist or something.
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Old 05-11-2016, 12:34 PM   #25
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A crap ton of stock! That sounds so appetizing!
When I can beef I use the bones and trimmings to make stock.
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Old 05-11-2016, 12:36 PM   #26
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When I can beef I use the bones and trimmings to make stock.
I gotcha. It struck me funny to use "crap" in the same sentence with food

http://www.urbandictionary.com/defin...erm=crap%20ton
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Old 05-12-2016, 12:02 PM   #27
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GotGarlic, I cooked it in the canner. I forget what size it is, but I end up with 4-6 quarts of stock. Scrub it out, can the jars.

You can cook in a canner, but you can't can in a cooker.
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Old 05-12-2016, 12:03 PM   #28
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Never mind, I see what I did.

And, yes, you should buy a pressure cooker or canner, depending on what you want to do. Makes quick work of beans, pot roast, spaghetti sauce . . .
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Old 05-12-2016, 02:35 PM   #29
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Never mind, I see what I did.

And, yes, you should buy a pressure cooker or canner, depending on what you want to do. Makes quick work of beans, pot roast, spaghetti sauce . . .
I have a pressure cooker - love it. I don't have a pressure canner, though.
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Old 05-12-2016, 03:07 PM   #30
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I wonder if you could dry can pasties. Anybody ever hear of dry caning food items, maybe some pot pies, or mini fruit pies, maybe some pan fried brookys, etc. What about perfectly grill burgers that ahd been cooked over charcoal?

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