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Canning Food
P89, check your local flea markets and consignment auctions. I found this one a couple years ago. It's too nice to use though haha! I got it for pretty cheap, don't know much about it but appears like it should work pretty good if I ever needed it...
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Crabapplebutter is on the way.....
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We've already made a few jars of normal sliced apples, applesauce and applebutter, couldn't let these little guys go to waste either. I could've picked 4 bushels of crabapples if I could reach them all.
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I finally got around to canning a ham (one of the bone in cooked variety).

Been wanting to try this out for a long time. I think it's one of the best and easiest things I ever canned. The ham is delicious and surprisingly firm and not mushy. Definitely going to put some more up soon. Made yet more room in the freezer and another great canned item ready to go.

Next is going to be corned beef...another long time want to try item.
Welcome to ObamaNation part deuxUtg
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I mixed up a batch of Buffalo Sauce lastnight made from Cherry Bomb peppers I grew in the garden.
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My plants are still producing so I should be able to make another batch in a couple more weeks.
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streaker69;168044 Wrote:I mixed up a batch of Buffalo Sauce lastnight made from Cherry Bomb peppers I grew in the garden.
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My plants are still producing so I should be able to make another batch in a couple more weeks.

http://youtube.com/watch?v=o9hfQbL4Tk8
NRA Life Member, NRA Certified Instructor:  HFS, Pistol, Rifle, PPIH,PPOH
Suarez Combat Arms Instructor School
Admit nothing.  Deny everything. Demand proof.
If we lie to the government, it's a crime. If the government lies to the people, it's called politics.
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Taking a break from canning peach jam and peach/pepper jam. Tomorrow is more tomato soup.
NRA Life Member, NRA Certified Instructor:  HFS, Pistol, Rifle, PPIH,PPOH
Suarez Combat Arms Instructor School
Admit nothing.  Deny everything. Demand proof.
If we lie to the government, it's a crime. If the government lies to the people, it's called politics.
Paying for welfare is slavery.
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anyone can spaghetti w/meat sauce? what are you times?

This is the second time i've canned it with my new times 75min for Q's and 50min for pints..

I've canned spaget doing 90in and the meat was way to dry.

It's seems knocking a third of the time off makes all the difference..

First batch is 6months old and no problems
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Gearing up to can some fresh jellies and fire up the smoker this weekend.
If it's decent I may process outside on the burner.

When the tomatoes come in I'm going to have enough to make all the sauce, juice, & salsa I want to hold me over for a while.
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(08-16-2015, 10:57 AM)51158 Wrote: anyone can spaghetti w/meat sauce? what are you times?

This is the second time i've canned it with my new times 75min for Q's and 50min for pints..

I've canned spaget doing 90in and the meat was way to dry.

It's seems knocking a third of the time off makes all the difference..

First batch is 6months old and no problems

I completely missed this post originally, sorry it's 2 years late in reply.

I would avoid adding meat to the sauce before canning.  Your times are right, but your meat can't really survive the process.  I always add fresh meat to the sauce once it's opened.
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