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Today was rabit cleaning day. I still really don't like taking the cute little buggars out, but on the upside, I put about thirty pounds of lean meat in the freezer. I just culled down the bunnies to just two, as I have enough meat to last thru the winter, with today's and what I allready had. In the spring I will put them together again.
 
The toy inside a bar of soap is brilliant! Just curious, if you put in goats milk, what keeps it from spoiling?
It's going to take a lot of work to keep the collie from wanting to eat my hens. I got some of the Hotwire fence up and energized, but plan to continue it all the way around the perimeter of the property, and around the garden and chicken coop area. It zapped the pit mix once and he's pretty suspicious of the fence now.:)
I boil it. It seems to keep it from ever going bad. Take the curdled part off. let it sit for a while then take any skim off it. Then put it into the base. Works great I am still using some up that I made about 4 years ago. I even make our own liquid hand soap from it.
 
Made 14 quarts of Amish Poor Man Steak (5 meat patties per jar with a thin gravy) and then 16 pints of Fried Liver N Onions with a thin gravy. Planning on making up some meatloaf patties in a tomato gravy soon, just haven't had the time to yet. Things like this makes for a quick meal when you have had a busy work day, both inside and out of the homestead . . . Just heat up and thicken gravy.

Also my 'kids' had 6 kids. 2 boys and 4 girls.
 
Made 14 quarts of Amish Poor Man Steak (5 meat patties per jar with a thin gravy) and then 16 pints of Fried Liver N Onions with a thin gravy. Planning on making up some meatloaf patties in a tomato gravy soon, just haven't had the time to yet. Things like this makes for a quick meal when you have had a busy work day, both inside and out of the homestead . . . Just heat up and thicken gravy.

Also my 'kids' had 6 kids. 2 boys and 4 girls.
That sounds good. I am taking it that you pressure can? What pressure do you use for meat like that??
 
That sounds good. I am taking it that you pressure can? What pressure do you use for meat like that??
I am at sea level so 10 lbs pressure, but I tend to be on the safe side and go to 12 for 90 minutes.
 
That sounds good. I am taking it that you pressure can? What pressure do you use for meat like that??
I am at sea level so 10 lbs pressure, but I tend to be on the safe side and go to 12 for 90 minutes.
I've gotten pretty familiar with canning now, as far as being safe to eat, but am still working on receipies that store well and taste good afterwards.
 
Yeah I bought myself a book on canning, and they change the pressure for different meats and I keep wondering why. My mom never pressure canned, but now they say it can make you sick if you don't. Strange we never got sick as kids.
 
I had never heard that one before, but then again I haven't bought a new canning book in years now. I have to do a little Christmas shopping at a book store tomorrow so will have to check and see what they may have as in pressure. I've always done it this way and have yet to poison anyone as of yet. Funny how the methods change over the years to make it "safer". My guess is that they believe the higher pressure the better on whatever is being canned. I have always had the same pressure. . . it depends on altitude, not food
 
Yeah I bought myself a book on canning, and they change the pressure for different meats and I keep wondering why. My mom never pressure canned, but now they say it can make you sick if you don't. Strange we never got sick as kids.
I have read a lot about old timers water bath canning and not getting sick. It may work most of the time, but all it takes is once to either kill someone or make them terribly sick. It's still fine for tomatoes and pickles, or any high acid foods, but for meats, and a lot of other foods, pressure canning is the only safe way. My first experience with it was a little tense. I seriously questioned if building pressure in a sealed pot in my kitchen was a smart thing to do! Now I've done lots of things in it and feel completely comfortable doing it. Most importantly, I feel safe about eating anything I've canned now too. Botulism can't be seen or tasted, but is a deadly toxin.
 
I had never heard that one before, but then again I haven't bought a new canning book in years now. I have to do a little Christmas shopping at a book store tomorrow so will have to check and see what they may have as in pressure. I've always done it this way and have yet to poison anyone as of yet. Funny how the methods change over the years to make it "safer". My guess is that they believe the higher pressure the better on whatever is being canned. I have always had the same pressure. . . it depends on altitude, not food

I think I would enjoy canning more if I didn't have to keep changing the gauge. It seems like I am constantly changing it. I think from now on I will just go with the middle one and stick with that rather then going lower then higher then lower again. I would rather keep one pressure on it and not worry. I have been wanting to make some meat loaf and then put that in jars and can it with some tomato gravy, however lately I just don't want to mess with the pressure gauges. So instead I have just been doing veggies.
 
I have read a lot about old timers water bath canning and not getting sick. It may work most of the time, but all it takes is once to either kill someone or make them terribly sick. It's still fine for tomatoes and pickles, or any high acid foods, but for meats, and a lot of other foods, pressure canning is the only safe way. My first experience with it was a little tense. I seriously questioned if building pressure in a sealed pot in my kitchen was a smart thing to do! Now I've done lots of things in it and feel completely comfortable doing it. Most importantly, I feel safe about eating anything I've canned now too. Botulism can't be seen or tasted, but is a deadly toxin.
The first time I did it, I was scared to death with all of the horror stories I have heard over the years. But nothing happened. So now I have gotten use to it.
 
I started off with pickels, there pretty easy and safe. Then went into vegetables from the garden, and progressed from there. I just cooked another turkey (I eat several a year), and will can some soup this week. I know you can buy things from the store cheaper, but I get more satisfaction from doing it myself :).
 
I think I would enjoy canning more if I didn't have to keep changing the gauge. It seems like I am constantly changing it. I think from now on I will just go with the middle one and stick with that rather then going lower then higher then lower again. I would rather keep one pressure on it and not worry. I have been wanting to make some meat loaf and then put that in jars and can it with some tomato gravy, however lately I just don't want to mess with the pressure gauges. So instead I have just been doing veggies.
According to Wikipedia, you are only 327 ft so your pressure should be at 10 lbs. This pressure should be continuous no matter what you are canning. The only thing that should fluctuate should be the time that it is processed. I did get to the book store today, but hunny just didn't feel well so didn't do any browsing, just a very quick in grab my cat calendar and gift card for BIL. Oh well, there is always next year.
 
According to Wikipedia, you are only 327 ft so your pressure should be at 10 lbs. This pressure should be continuous no matter what you are canning. The only thing that should fluctuate should be the time that it is processed. I did get to the book store today, but hunny just didn't feel well so didn't do any browsing, just a very quick in grab my cat calendar and gift card for BIL. Oh well, there is always next year.
IN that case then I am going to keep the same one on and not have to change it. Makes me feel much better. Yeah I don't get to book stores any more. I would love to because I love to read, but I hate the ride to Raleigh and then all the crowds up there. To much bother to me.
 
IN that case then I am going to keep the same one on and not have to change it. Makes me feel much better. Yeah I don't get to book stores any more. I would love to because I love to read, but I hate the ride to Raleigh and then all the crowds up there. To much bother to me.
Bought our friend a new Pressure Canner for Christmas. He was at the house when I got off work to ask questions already :p! Anyhow, what I found interesting was that they printed 11 lbs of pressure for elevations under 1000 ft so I just did a search on it. Apparently I was ahead of my time by doing 11 or 12 for the safe side. . . http://extension.psu.edu/food/preservation/news/2012/how-much-pressure-10-or-11-pounds This link explains it. I was going by what my canner instructions were at 10, but then again I have had my canner for a few years now. . . so not sure when it changed.
 
there's a woman 12 to 18 miles from where i live.she sells the 55 gallon barrels up to the large white containers in the wire cages.in which i plan on getting my barrels from her..seems like to me that she pretty well knows what was and wasnt in them..
most of those caged totes are labeled a quick google will tell ya if they are safe to use or not.
 
Use bales of hay, I use hay to cover my exposed water tanks, I cover with a canvas tarp then cover completely with 3ft thick of hay, we can get very cold here and never had any of our tanks and barrels freeze.
good idea cus hay like other compacted vegitation draws alot of heat!
 
I have 5 that I bought and then I realized I was better off saving the money and recycling the old soda bottles, and juice jugs. So now about 99.9% of what I have is either in gallon juice jugs, or in 2 liter soda bottles. I still have cases of single bottles of water in case if we have to go some place we can just grab one or two for each of us and go for walks, or if we have to go hunting. I usually keep some in the vehicles but the kids keep drinking them on the way to appointments, or to the store. So now I need to find some place to hide them in the explorer and in my husbands work van.
just make sure when using plastic bottles to look up that number stamped on the bottom to make sure they are good for long term storage because some plastics will leach chemicals out into the water as they begin to break down!
 
im sticking with the 55 gallon barrels for now..on account im thinking along the lines of in the home use..and eventually,i'll be getting a lid n all and a hand pump for it..this way it can be used for the toilet without it being a problem...
 

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