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Old 09-20-2015, 04:45 PM   #351
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What a fantastic bargain, Steve!
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Old 09-20-2015, 05:27 PM   #352
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I made Stewed Rhubarb for my Mother just before we left on our trip.
She's going to love this.
This is all I got out of about a pound of product (is that a vegetable?), it was expensive, and such a short season. Where my Mom lives now, just about every house has a big clump of Rhubarb out front, just wish I could get my hands on that
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Old 09-25-2015, 03:18 PM   #353
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We canned 6 quarts of applesauce last week. I'll be making a roaster of apple butter overnight tonight and then can it tomorrow. Next on the list, pearsauce or pear butter as the pears are now ripening.

I saw a recipe for 'caramel apple butter', but I didn't like the idea of butter or cream (from the caramels) in the apple butter for canning, so I'll caramelize the sugar before I add it to the apple butter for the caramel apple flavor. Yum Yum
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Old 09-28-2015, 11:52 AM   #354
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The supermarket had 10 pound bags of chicken leg quarters on sale for 29 cents a pound. I bought 4 bags, separated the legs and thighs from the piece of backbone, packed the meaty parts into small bags and made stock from the backbones.

I have 6 quarts of very rich chicken stock on my counter! Makes the best soup.

Next time they come on sale, I am going to try canning the chicken itself.
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Old 09-28-2015, 12:10 PM   #355
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Wow, six quarts of chicken stock. Sounds like a lot of work. And 29 a pound, what a deal.
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Old 09-28-2015, 05:47 PM   #356
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It's not that much work. Chop some veggies roughly, throw in a few herbs and some black peppercorns, a couple gallons of water, and let it simmer. The chopping doesn't take long. I think it's well worth it. I have several quarts in the freezer.
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Old 09-30-2015, 11:07 AM   #357
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Here are some peaches, green chiles and peach goo. I am dehydrating plums today. We have had the opportunity to get plums, peaches and apples from a compound where DH is care taking.
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Old 09-30-2015, 11:48 AM   #358
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Quote:
Originally Posted by GotGarlic View Post
It's not that much work. Chop some veggies roughly, throw in a few herbs and some black peppercorns, a couple gallons of water, and let it simmer. The chopping doesn't take long. I think it's well worth it. I have several quarts in the freezer.
My brains didn't come online until sometime in the evening yesterday. I was thinking pot after pot of stock. But, my stock pot holds 18 litres, so I guess it can be done in one go.

I was also thinking of the work of separating all those backs from the legs and all the straining/filtering at the end. Do you reduce the stock or leave it at a sort of chicken soup concentration?
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Old 09-30-2015, 11:54 AM   #359
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Originally Posted by taxlady View Post
My brains didn't come online until sometime in the evening yesterday. I was thinking pot after pot of stock. But, my stock pot holds 18 litres, so I guess it can be done in one go.

I was also thinking of the work of separating all those backs from the legs and all the straining/filtering at the end. Do you reduce the stock or leave it at a sort of chicken soup concentration?
Ten pounds of chicken isn't really that much. It might take five minutes at most to cut it up. I use tongs and a spider to remove the big pieces before straining the liquid into another pot. Then I use a measuring cup to fill quart containers. I leave it at chicken-soup concentration.
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Old 09-30-2015, 11:58 AM   #360
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Originally Posted by GotGarlic View Post
Ten pounds of chicken isn't really that much. It might take five minutes at most to cut it up. I use tongs and a spider to remove the big pieces before straining the liquid into another pot. Then I use a measuring cup to fill quart containers. I leave it at chicken-soup concentration.
Yeah, I guess I was just not visualizing 10 lbs very well.

I use a spider for that too.
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