When you do things out of necessity, it's a good thing when you enjoy doing it. Necessity, in this case, is hunting season has arrived and the freezer needs cleaning out.  Unfortunately, using things up from the freezer means not putting cooked food back in the freezer.  Kinda defeats the purpose.


So, the first thing out was 15#s of ground venison.  Yep!  15 p-o-u-n-d-s.  What to do with it?   Can it, obviously.  But, this meant I had to make more room in the (heavy duty) pantry - the one with the good wood non warp shelving.  Which means more pantry items go into the studio.  I told a friend this week that my studio is beginning to resemble a general store.  The upside is I can see what I have and it's not buried in the deep dark recesses of the pantry. 


and that's only the spaghetti sauce!


I pressure canned spaghetti sauce and chili w/beans ('cause that's how we roll around here!).  Later (next month or as the Great Hunter sees the necessity) I'll make stew with all the stew meat and pressure can that.  The remaining studio space is feeling a little threatened.  Oh my!  It's exhausting.  But, in a good way!


Then ... (there's always a then) I will deal with all the oranges.  Before Thanksgiving!  Aye Yi Yi!

Weekend Canning Projects!

On Friday, I ventured into
Attempting to make Jelly!

~

and ended up with
Apple Rosemary Jelly Syrup

I tried a recipe that said if I simmered the apples,
peelings and seeds, I wouldn't have to use pectin,
because apples contain natural pectin.
I was a bit mislead, because I later found out
that if I had used sour apples (i.e. Granny Smith),
it would have worked.Oh Well!
Although I can't detect any Rosemary flavor,
I have some awesome apple syrup for pancakes!
And isn't it a beautiful clear honey color?!!!

Then, Saturday,

I pressure canned green beans and turnip greens. 

I also picked up a case each of yellow squash and zucchini.

No! I'm not gonna can these! They are going in the freezer.

I may bake a few loaves of zucchini bread while I'm at it!

And, of course, I came home with 10#s of McIntosh Apples.

I may try the apple jelly thing again.  Maybe!

I will finish these tasks before

the end of next week ...

I hope!  I must! 

I have venison waiting to be put up! 

Thanks to the Great Hunter!

Oy Vey!

What Have I Gotten Myself Into?

That's what I thought this morning when I got up to this 50# pile of new potatoes!

50#s of Sweet Potatoes are standing by too!

I'm re-learning a time-old craft ~ canning!
I refuse to be intimidated by a pressure cooker any longer!
I've been perusing some canning sites online!
Food in Jars! ~ Canning Homemade! ~ Canning Granny!

I scrubbed potatoes last night for over an hour and left them to drain overnight.

After cutting out questionable spots and cutting up into stew size chunks (unpeeled),
I dry-packed the potatoes into sterilized quart jars, added salt
and hot water and pressure canned.  I did it!!  I did it!

I can use these for soups, stews, mashing or any potato recipe!

For the Freezer!

I quartered approximately 10#s and tossed one batch with olive oil,

salt, pepper and rosemary, and the other batch with olive oil, Lawry's, garlic and parsley,
and roasted them about 15 minutes at 375 degrees with the convection fan on.

After thoroughly cooling, they were placed in the freezer to partially freeze

and then scooped into freezer bags for future meals!

I figured if I can find frozen roasted potatoes in the freezer section at the grocer, I can do it!
I ended up with five very full quart size freezer bags of each flavor!

(btw, I have frozen mashed-potatoes too!  They do tend to be a bit watery

when you re-heat them.  Just let that water cook out and add a little milk and voila!)

Listening for the ping of the jars reminded me of

the countless hours spent canning and freezing

food from the garden with my grandmother many years ago!

50#s New Potatoes ~  $19.95

50#s Sweet Potatoes ~ $11.00

Relearning an old craft ~ Priceless!

Next:  the Sweet Potatoes! 
Soon, pumpkins and apples!! 
It's what's in season!