I missed something - this sounds awesome. Do you have a quick link? I will begin hunting.Canned 4 batches of Jazzy's sausage and eggs. (40 pints) Added onions and peppers as well. I had huge bowls of eggs and didn't want to freeze dry them this time. I have enough sausage mix left for another batch as soon as I accumulate some more eggs.
Oh keep us posted. Maybe eggs in separate jars from sausage and mix when ready to eat.Taste/texture test tomorrow. I used some hot Italian and garlic sausage mixed. It looks kind of funky. Like caramel egg custard with tapioca in it. It better be good because we are eating it one way or another and there is lots of it.
Sorry that it didn't work out deliciously, but thank you for letting us know.This didn't work for us. Not surprisingly, the eggs are way over cooked like caramelized foam. I don't recommend canning eggs. I will just freeze dry the sausage mix and eggs separately for longer term and make omlets fresh for now.
To speed up fresh omlets, one could just freeze portion sized cooked sausage mix.
That’s what I was thinking—just like making a vegetable soup with only green beans and tomatoes and no broth.The ingredient with the longest processing time, is the time you use for the recipe. Make up the recipe you have in mind.
Didn't happen maybe Monday.Tomorrow will be more apple red hot cinnamon jelly.
Too bad you don't live near me, I'd give you buckets of cherry tomatoesLast week was applesauce and apple butter. Yum. This week … not sure. I need to hit Costco and that might chew up my preserving time.
That said, I saw very inexpensive cherry tomatoes at Sprouts … maybe I’ll get some to throw on the dehydrator. That’s less time-consuming than canning.
Edit: okay, so Sprouts is doing … flash sales?? … on produce. They were 98¢ yesterday for some pints of cherry tomatoes and today they were back up to $3. For the same tomatoes. Weeeird. The checkers were talking about it at the register — today was various berries and such.
Thank you! I would be over there in a heartbeat. My garden went in late — I have a whole two that are ripening on the vine right now, although at least there are a number of green ones.Too bad you don't live near me, I'd give you buckets of cherry tomatoes
So does anyone preserve their harvest or does your greenhouse grow year around or . . .?I don't can, its not a thing over here, but I did process all the cooking apples yesterday. Stewed into containers and some pies. Also made roasted tomato soup and a vegetable soup.
55 minutes is good for pints/ 85 for quarts.Sanity check please!
So as I understand, you can mixed-item pressure can to the length of the longest item. I’m not really mixed-item-ing. I’m making a corn-only veggie broth. As I understand it, I should be able to cook the cobs off in water until it’s as corn-y as I like, drain, strain, and pressure can for 55 minutes at 15 lb pressure (altitude), and it should be safe. Yes?
Excellent. I’ll get that canned up tomorrow, after bringing it back up to proper temp. I don’t have time tonight (people coming over). Thank you very much!55 minutes is good for pints/ 85 for quarts.
I did 14 pints of green beans from 2- #10 cans.
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