Author Topic: What did you do today to prep... (Read 5669324 times)

Knecht · « **Reply #25890 on:** July 24, 2019, 03:12:39 PM »

Quote from: Stwood on July 22, 2019, 08:44:07 AM

That would be a warm job here, this time of the year

It's hot here as well, but what can I do. That being said, I've actually pause the firewood work, as we need some work done inside the house now. Re-doing lots of old electric installation, which takes a lot of time (usually 2/3 of the time you're tracking the old lines and try to understand what the hell they did. Then the last 1/3 you actually cut new grooves to the walls and run new cables.

Stwood · « **Reply #25891 on:** July 26, 2019, 06:53:23 PM »

Quote from: Knecht on July 24, 2019, 03:12:39 PM

It's hot here as well, but what can I do. That being said, I've actually pause the firewood work, as we need some work done inside the house now. Re-doing lots of old electric installation, which takes a lot of time (usually 2/3 of the time you're tracking the old lines and try to understand what the hell they did. Then the last 1/3 you actually cut new grooves to the walls and run new cables.

Understand that. Gotta do what you gotta do. Years past, when I was much younger, I've cut firewood with my family in tow, in 100 degree heat. Free wood, and I would take it anytime, as I didn't have any woods of my own back then.

Todays prepping, was canning 12 pints of salsa, and getting some green beans ready.

Stwood · « **Reply #25892 on:** July 27, 2019, 10:20:31 PM »

Prepared and canned 10 pints of green beans.
Bought and restocked canned meat for the storeroom.

Redman · « **Reply #25893 on:** July 28, 2019, 04:19:06 AM »

Knecht · « **Reply #25894 on:** July 29, 2019, 05:53:54 PM »

finished complete re-installing electric cables in the bedroom - not a prep thing, but closer to finishing that room and thus moving to workshops, storages and other prep-related rooms

Stwood · « **Reply #25895 on:** July 29, 2019, 06:53:30 PM »

Canned 8 pints of whachamacallett, which is turnips, onions, peppers, garlic and salt added, simmered in vinegar and water. Used red onions, and they lightned up, turning everything a light pink color. Beautiful pint jar, which I hope tastes as good as it looks.
+ 1 pint of water.

Everything is out of the garden except the garlic. We've never been successful at garlic, and gave up. Something we just buy, which anymore is a processed container of garlic.

Redman · « **Reply #25896 on:** July 30, 2019, 04:04:51 AM »

I came across this a while back referring to the minimum number of jars in a pressure canner. FWIW

https://www.healthycanning.com/minimum-jar-load-pressure-canners/

Redman · « **Reply #25897 on:** July 30, 2019, 06:49:44 AM »

This morning I've canned 4 pints of candied jalapeno peppers and 1 pint of the sugar/vinegar mixture leftover from preparing the peppers. Going to use that on grilled food.

Also received my Augason pancake mix order, 4 cans for the storeroom.

Stwood · « **Reply #25898 on:** July 30, 2019, 09:40:19 AM »

Quote from: Redman on July 30, 2019, 06:49:44 AM

This morning I've canned 4 pints of candied jalapeno peppers and 1 pint of the sugar/vinegar mixture leftover from preparing the peppers. Going to use that on grilled food.

Also received my Augason pancake mix order, 4 cans for the storeroom.

Any damage??

I'll look that link over

Stwood · « **Reply #25899 on:** July 30, 2019, 09:45:02 AM »

Quote from: Redman on July 30, 2019, 04:04:51 AM

I came across this a while back referring to the minimum number of jars in a pressure canner. FWIW

https://www.healthycanning.com/minimum-jar-load-pressure-canners/

Hmmm. We always thought it was so the jars wouldn't tip over.

Interesting

Redman · « **Reply #25900 on:** July 30, 2019, 09:53:14 AM »

Came across that one time when I had less than one layer to do. Google search, I've done 3 pints of product with one pint of water, I use five quarts of water even on a full load, those less than one layer I will add 2 to 4 cups. Still don't like to do less than 9 jars product but then I'm buying the product instead of growing.

I do space them around the inside when less than a full layer, never had one turn over in the pressure canner. WB is another story, happens sometimes.

Stwood · « **Reply #25901 on:** July 30, 2019, 07:17:23 PM »

Sounds interesting. Most likely I'll continue filling a full layer, using water to plug the gap. I figure it's a good way to store purified water.
One of the gals here put me onto the water canning.

I have a 7 quart load of veg stew in the canner now, and the leftover's in the frig. Enough for 2 for lunch.

One thing about our veg stew, each batch is just a little different mixture.

Probably be back on salsa tomorrow. Maters are building up....

Redman · « **Reply #25902 on:** July 31, 2019, 04:31:29 AM »

Quote from: Stwood on July 30, 2019, 07:17:23 PM

Sounds interesting. Most likely I'll continue filling a full layer, using water to plug the gap. I figure it's a good way to store purified water.
One of the gals here put me onto the water canning.

Looking around the internet is seems canning water is common. I've been missing out on something here. Also came across and article that suggested "inversion canning" for water. Interesting and seems perfect for when you have jars you want to fill but no other produce to can. It also suggests using previously used lids, if in doesn't seal there is no real loss, do it again with a new lid. Lots of stuff to read through before you get to the "how to".

https://www.loavesanddishes.net/how-to-can-water-for-emergencies/

Stwood · « **Reply #25903 on:** July 31, 2019, 09:31:20 AM »

Redman · « **Reply #25904 on:** August 01, 2019, 05:12:41 AM »

Got to wondering yesterday about canning water in jars other than jars intended for canning and the lids and that "inversion canning" thing. I have a bunch of empty Classico screw top jars. I filled a pan with water and brought it to a rolling boil. Poured it into an unheated Classico Atlas jar and put a used one piece lid on it hand tight then turned it lid down on my usual jar board. A few minutes later I heard the lid ping.

This morning when I unscrewed the lid I got a "phoomp, pop" and the lid was as hard to start turning as it would be on a new sauce filled jar.

So that inversion method will get the jars to seal and the Classico Atlas jars and used lids will work but I'd be more comfortable processing them in a water bath canner.

Walmart run earlier this morning for a few storage items.

Stwood · « **Reply #25905 on:** August 01, 2019, 08:17:41 AM »

Good id'er on the classico jars.

I've been wondering wtf to do with this box of those things.

Yesterday's prep
15 pints of salsa and 1 water.
Dried a few habanero's. WTH for I don't know. We have jars and jars full of these things.

Stwood · « **Reply #25906 on:** August 01, 2019, 09:29:41 PM »

Today's prep..
Picked 2 big plastic grocery bags of elderberry's. Stashed in freezer until time permits to work em up into something. Juice...jelly.... $:-\$

Thanks to Red, canned up 10 of those 12oz oddball/offbrand atlas jars of water.

I just put em in a small cook pot which holds 5 of them.Bring to a boil, pull and invert for 5 or so, turn em back up and cool.

Redman · « **Reply #25907 on:** August 02, 2019, 02:30:31 AM »

Gotta do that soon as I get time.

Knecht · « **Reply #25908 on:** August 02, 2019, 09:46:28 AM »

Leaving for an event called "3000 years of survival and wilderness travel" where people will present equipment and skills used in various historical eras. I'm presenting the mid 17th century as a cossack, plus mid 18th century as FIW french milice soldier. Hope to learn something new from others, though as archeologist, I likely know most of that.

Stwood · « **Reply #25909 on:** August 03, 2019, 06:25:00 PM »

Canning veg stew out of the garden.

Got 7 quarts processing, another 6 quarts sitting here ready. Probably won't process due to it getting late evening.

My cook pot we use holds 13 quarts....

not 14. Drat

Redman · « **Reply #25910 on:** August 04, 2019, 06:02:32 AM »

Not a prep for storage but yesterday I made 2 1/2 quarts of jalapenos and carrots for the frig. Only had 12 peppers but I wanted a lot of carrots. I like them better than the peppers.

Stwood · « **Reply #25911 on:** August 04, 2019, 10:10:29 AM »

If my pepper plants ever get in gear, I'll do some of those cowboy candy's.
I was contemplating buying jalapeno's at the store the other day. $:-\$
All wally's had was some huge ones, some I haven't seen before. Some kind of super jalapeno...

. But nope, not at 1.38? each

Redman · « **Reply #25912 on:** August 04, 2019, 10:25:29 AM »

Wally's here is alway high on peppers. I paid 0.49/lb. last week? was it for jalapenos. Today they were 0.79/lb. They are always big ones, about 1" dia and 4 to 5 inches long. About 12 to the pound. I bought 4 lbs. and had 50 peppers.

Stwood · « **Reply #25913 on:** August 04, 2019, 10:29:13 AM »

Those were 1-1/2x5 or so

Redman · « **Reply #25914 on:** August 04, 2019, 05:11:22 PM »

Yeah pretty big.

Stwood · « **Reply #25915 on:** August 05, 2019, 08:38:44 AM »

Canned 13 quarts. One didn't seal due to a seed getting under the lid.

Stwood · « **Reply #25916 on:** August 06, 2019, 07:52:22 PM »

Canned 7 quarts of stew.

Knecht · « **Reply #25917 on:** August 06, 2019, 10:41:00 PM »

Practiced wood carving and leatherworking while making stuff for living. Made a birch burl canoe cup and canadian "souliers de boeuf" shoes. These are some of my most demanded products (along with trade knives and tomahawks) and both can improve one's skills quite a bit. Not to mention you need to carve a wooden last before you can make the shoes.

Stwood · « **Reply #25918 on:** August 08, 2019, 08:17:20 AM »

Yesterday's canning....

12 pints green beans
6 pints water

Stwood · « **Reply #25919 on:** August 09, 2019, 07:50:34 AM »

Yesterday's

9 quarts of tomatoes. 2 haven't been bathed. Had a little overrun....

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Author Topic: What did you do today to prep... (Read 5669324 times)