My salad bowl today. Spicy good
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I'll stick with the FoodSaver (and it's clones) because you have the option of doing jars or bags. I'm partial to the bags, myselfMy hop direct pounds of hops go into wide mouth quart jars....get vac packed then placed
To make it fit in smaller bottles.You sly coy dawg Carl
Has anyone else tried BBQ roasted cherry tomatoes? They fully rock! In fact a lasagna is in my future which will incorporate roasted cherry tomatoes in lieu of sauce. Ours are chocolate cherriesLove em grilled...little olive oil...even grilled in foil. MMM mmm
The fascination with football totally eludes me. Guess that just gives more time to waste in other stuff!
The tomatoes are piling up and it's almost time to make sauce. I use a food mill to separate the pulp and juice from the seeds and skin, then cook it down for several hours to reduce it to a nice thick consistency before canning. It tastes great but always seems to separate so that I have thick stuff sitting on top of my spaghetti and watery juice runs out below. What is the secret to keeping it homogenized?Go with the flow, let it seperate and remove it from the watery portion....IMO.
Redbeerman, I dont much care for trout any other way. I really hate trying to getCan some Fresh caught trout filets. (skinless)
Pack filets into w.m. pints add a couple slices of jalapen0~ to each jar.
Add a teaspoon of canning salt and a tablespoon of catalina dressing to each jar.
fill jars with fresh water to 1/2 inch headspace and pressure cook at
extension service recommended temperature and pressure for your altitude.
for 1.5 to 2 hours.....(meat preservation)
On a hot summer day with some cold beer and club crackers and a cheese platter
you will thank me.....
Sounds pretty yummy 1V, think about smoking them too maybe?