A tiny victory (canning chicken stock)

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I know it's very small, but for this city kid it is a step in the right direction - one I want to celebrate with people who would understand. A month ago I bought a pressure canner and this weekend I used it for the first time. I made chicken stock from bones I would have normally threw away and canned four pints. They're still sitting on the counter and I pat them and smile each time I pass. I'll have to put them in the cupboard soon, but it's so exciting!

-- Deborah (ActuaryMom@hotmail.com), July 03, 2000

Answers

Response to A tiny victory

Deborah, Congratulations! Yes it is very exciting to us fellow canners. I can't wait to hear the lids pop-although sometimes they seal without popping. They look so pretty on the shelves. My husband made a beautiful free-standing shelf unit just for home- canned food. I have knick-knacks on the very top shelf(it's longer that the other shelves) and on one side I made a gingham curtain that goes part way down. Behind the curtain are spices and vitamin and herbs and condiments, etc. I hung my ribbons from the county fair on the side. It's beautiful, I love shelf cleaning day. I get to re- arrange all my pretty jars-all those textures and colors. Maybe you can enter something in your county fair. Just think, you're doing something that very few people in this country does any more. Last year I canned crab apples pickles, I don't like them, but I keep them on the shelf because they look so good there next to the canned milk and blueberries.

-- Cindy (atilrthehony_1@yahoo.com), July 03, 2000.

Response to A tiny victory

Deborah, GOOD FOR YOU!!! You're on your way. I tend to keep my jars in sight for longer than I need to-I love looking at them. It always makes me feel good to go into my store room and see all the food, especially the stuff we've canned. I hope you continue to can. Gerbil

-- Gerbil (ima_gerbil@hotmail.com), July 03, 2000.

Response to A tiny victory

Deborah, I'm right there with ya! I made marmalade (grapefruit, orange and lemon mixed) yesterday, and it's still on the windowsill, looking liked stained glass when the sun shines. I took three pairs of cupboard fronts off, and replaced with old single paned windows, so I can see my pantry all year. There's a certain smug satisfaction that only comes from those tidy rows of Mason jars.

-- Rachel (rldk@hotmail.com), July 03, 2000.

Response to A tiny victory

Small thing????? NAW...very big wonderful thing the first time you can....and you know what??? I've been doing this for a zillion years and each time, I hate to put the jars away because they are so darned beautiful to look at.....enjoy,enjoy,enjoy!!!! God bless.

-- Lesley (martchas@gateway.net), July 03, 2000.

Response to A tiny victory

Deborah, Congratulations! It is a big step in the right direction. I remember my first canning experience, green beans, then I was afraid to eat them for fear I had done it wrong!Ha! Yes, they did get eaten and lots and lots more since then. Keep up the good work. karen

-- Karen Mauk (dairygoatmama@hotmail.com), July 04, 2000.


Response to A tiny victory

We canned in the late evening last year after work each nite to get it all done. we would go to bed at nite listening to hot jars popping "YES! there goes another one!" and cheering! No little thing!!!! Congrats!

-- Novina in ND (lamb@stellarnet.com), July 04, 2000.

Response to A tiny victory

Wonderful!!

-- Jean (schiszik@tbcnet.com), July 05, 2000.

Response to A tiny victory

That wonderful feeling never goes away! Every time you do something new...I made sauerkraut for the first time this year. I can't stand it but hubby does. We'll see.... I also like to leave my jars out and sometimes I just stare at the stocked shelves in the basement and fill up with that good feeling! Congratulations!

-- Jennifer (KY) (acornfork@hotmail.com), July 05, 2000.

Response to A tiny victory

Hey! I want that good feeling, too. What is the best book or booklet to get me started? I'll have plenty of time to read and gather supplies (already started on supplies). We have a glass topped stove and instructions said we couldn't can on it. Been wanting another stove anyway. This new-type one is strange. Oh, and if you have a good stew recipe for canning that would be great. Unless, you shouldn't can stew - I just don't know.

-- Pam Pitts (msjanedoe@hotmail.com), July 05, 2000.

Response to A tiny victory

Deb: Congratulations, and keep at it, you'll just get better and better. I can stews, soups, etc. Nice to have for a quick meal when you don't have all day to fix something. Just always be sure to heat for 15 minutes after opening, and don't use anything that isn't sealed. Once in a rare while, even a good, new lid will come unsealed for some unknown reason. Be sure to always sterilize your lids and jars before using, and follow the directions exactly. Good luck, and happy eating! Jan

-- Jan in Colorado (Janice12@aol.com), July 06, 2000.


Response to A tiny victory

Pam - I got my pressure canner (necessary for meats and veggies) online and on sale (http://www.appliances.com/presto01780.html). I LOVE it. For starters I just followed the booklet included with the canner. But I've heard the "Ball Blue Book" is the definitive book on canning. I still need to get that plus a wide mouth funnel and jar lifter. Good luck - it's lots of fun and very satisfying.

-- Deborah (ActuaryMom@hotmail.com), July 06, 2000.

Response to A tiny victory

Congratulations. I know that same feeling. That is so exciting that you used the pressure canner as well. I've been spending my evenings this week making pickles and last night I went out the back door to tell my husband the first can popped. (He used to help me can so he could relate to what I meant.) When I read your thread today, I had to laugh. I didn't realize there were so many others that get a thrill out of listening to their cans pop. But boy I have to say, canning pickles is a lot of work. It also takes forever because you have to let it set during the various stages. I used pickling lime with mine to make them crispy but that takes an overnight stay so that added time. I only got one batch finished and canned last night but I will finish the other one tonight and then go hound my neighbor for more cucumbers because he has way too many and offered them to me this week. (mine aren't ready yet) I have plenty of the brine stored in the fridge so it won't take as long to do the next couple of batches. Then I can stand my jars up in a row and look at them, too.

-- Colleen (pyramidgreatdanes@erols.com), July 07, 2000.

Response to A tiny victory

Deborah, Great for you! I wish I could find the post I did a year ago at my first experience at canning. I was hiding around the corner listening to those strange noises,peeking out now and then, afraid the top was going to "blow" and take my head off! Remember, your ancestors canned and lived, else you and I, and all the others, would not be here now.

-- Canned (pressure@us.org), July 08, 2000.

Response to A tiny victory

It APPEARS that all respondents hereto are the ladies! Now, why is this? I find canning, and "putting by" in general, to be one of the most satisfying uses of my time. Maggie used to do all the canning, and freezing, but we found she'd rather mow the lawn, which I abhorred, and I enjoyed a lot of the "kitchen stuff". Surely, (I know, don't call me Shirley) there are some of you guys out there who can join this conversation! Sort of related - yesterday I transformed 13 chickens from feathers to freezer. Boy, will they taste good. And another. I am anxiously awaiting the cucumbers so I can try Tracy's recipe. Here's another - anybody got a good recipe for a "V-8" type juice? I've experimented, and some are pretty fair, but I'd like yours. (Shouldn't we make up a cookbook?) GL!

-- Brad (Homefixer@SacoRiver.net), July 09, 2000.

Response to A tiny victory

Pam, i got my Blue Book at Walmart. I couldn't do it without it. I love it. Every time someone comes up with extra something I pull it out and say, "What can we can with that?" I back it up by reading Carla Emery's Encyclopedia for Country Living. And then I just jump right in. I've messed up several things and somethings turn out just great! This is the time to put up those little Christmas goodies for gifts. I noticed that jars are getting hard to come by right now too. I have my supply, but I always give a lot away at Christmas and have replenish the pints and jelly jars. Good luck!

-- Jennifer (KY) (acornfork@hotmail.com), July 10, 2000.


Response to A tiny victory

The Ball BLue Book of canning is indeed a good book but my very favorite and the one I think every canner should have is "Putting Food By" by Janet Greene, Ruth Hertzberg and Beatrice Vaughan. I have been canning for more years than I care to remember and it is still a thrill to here those jar lids pop! And guess what, no one to my knowledge has ever got sick from my canning yet. I keep experimenting and try to can something new every year. Last year, with the Y2K scare, I started canning soups and chili. Since I make our spaghett sauce from scratch, this year I'm going to can several jars to have on hand for convenience. Keep up the good work Deborah!

-- barbara (barbaraj@mis.net), July 10, 2000.

Response to A tiny victory

Oh, I'd love to post a long answer but I have a half-bushel of green beans I need to get canned...LOL. Congrats Deb!

-- Sandy (tripletreefarm@hotmail.com), July 10, 2000.

Response to A tiny victory

V-8 juice for Brad and others. This is from my mom Ruth, (who I promised that I'd give her full credit).

Cut, cook and put through fine seive: 10 qts. tomatoes Pour juice back into stainless pot or large bowl and let sit quietly on the counter or in the fridge overnight. The longer is sits, the more water comes to the surface. Use a turkey baster and suck off as much water as you can get off. Reserve water. Cook until soft (the finer you chop, the less cooking time): 12 chopped beet tops 12 parsley cuttings 1 1/2 stalk celery 2 onions 4 carrots (grate some leaves and stems too) 2 green peppers 6 lettuce leaves salt and pepper to taste reserved tomato water to keep from sticking Run softened veggies through blender until smooth. Add to tomato juice. Heat until hot and hot water bath. I know I didn't give you a process time. My mom open kettle cans it. I'd process it for the same length of time that you would a tomato juice or sauce recipe. Makes about 8 qts.

-- Misha (MishaaE@aol.com), July 10, 2000.


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