What are you canning now?

[ducks4you]

New sealing ring is working better than the old one--glad that I bought it!
I had more control over the pressure, so I think it was time for the replacement, which came with a new small rubber stopped on the lid, too.
I am about to remove the pressure canner and it has 4 more quarts of deep and dark beef broth, made from making a roast on sunday with canned beef broth, adding back the leftover carrots and potatoes, adding a few dehydrated garlic pieces, adding 1/2 of an onion and frozen t bone steak bones, and adding some dehydrated tomatoes.
Life really got in the way this week. I added filtered water to the 6 quart crock pot to start this batch last Sunday and I had intended on finishing it Wednesday, but I finally finished this broth toDAY, Saturday!
The carrots, potato pieces, tomatoes and garlic ALL disintegrated into the liquid.
It looks a lot Worcestershire sauce. Pictures later...it is depressurizing.

 

[Shades-of-Oregon]

Those seal rings dry out and wear down . So glad a new one worked out.

 

[ducks4you]

Here is yesterday's canning. This broth will be used for making Salesbury Steak, which Eldest DD (Chef) uses from premade hamburgers that have been marinated overnight along with onions and mushrooms, and some Worcestershire Sauce. I meant to can on Wednesday, so it went 6 days!
The box is shot, so I will garden with it when empty. I forgot to add that I used Worcestershire Sauce and red wine with the roast one week ago. 4 quarts and the labeled box...

 

[Dahlia]

Here is yesterday's canning. This broth will be used for making Salesbury Steak, which Eldest DD (Chef) uses from premade hamburgers that have been marinated overnight along with onions and mushrooms, and some Worcestershire Sauce. I meant to can on Wednesday, so it went 6 days!
The box is shot, so I will garden with it when empty. I forgot to add that I used Worcestershire Sauce and red wine with the roast one week ago. 4 quarts and the labeled box...View attachment 73895View attachment 73897

That would be so nice to have on hand for gravy, soups or stews!

 

[Rhodie Ranch]

More than a week ago, Safeway had some beef roasts on sale for $5 a lb. I got four of them. Chunked them up and put in zip bag in the refrig. I finally got to them yesterday. I canned up 10 pints of beef for the deep pantry. I have alot of pork and chicken, but with beef being so expensive, I'd been avoiding canning any. Was it expensive? Yes. But I'll get several meals from one pint someday.

 

[ducks4you]

Good deal! We are about to pay for our new beef, "Greenland," 963 pounds hanging weight, and our estimated price per pound is $6.40
It is Black Angus.
IF the person who backed out 4 years ago didn't buy it, when I met G., I could have had 1/4 cow, all hamburger, $2/lb
SO GOOD for you to have it canned and in the pantry!!!
I was telling everybody last summer that the drought created a big selloff and that there was going to be a beef shortage.
I KNEW the eggs prices would drop after 7 months of growing layers to egg capability.
You have to convince people to keep cattle when the money isn't there, and this recovery will be longer.

 

[ducks4you]

DD found two chicken breasts in her freezer with freezer burn. I took them, cooked them up in my 8 qt crock pot for Eva, left a few bits and today added powdered thyme, powdered onion, scraped up a carrot and added chopped celery. I should make some nice broth by Thursday.

 

[ducks4you]

I finished the chicken broth yesterday.
Lids, lids, lids--I used ONE crummy lid, all the rest were BALL lids, it didn't seal and Broke one of my pints IN the canner!!!
Left me with an UNneccessary mess to clean up.
7 pints canned, one quart refrigerated for a couple of me lunches, labeled and ready to deliver to eldest DD (Chef), who is campaigning for more Chicken and Vegetable broth bc they can be used in many dishes.

 

[Finnie]

(Apologies to folks who are on both forums, this is a repost from Sufficient Self because I know @ducks4you isn’t on there.)

I’m doing another marathon of broth. Beef this time. On Easter I was in Meijer and found a prime rib roast marked down to $7/#! (And also a marked down brisket, but in retrospect it wasn’t that great a mark down.)

Between both pieces there was a lot of fat, so I tried my hand at rendering some.

Interesting experience, but I don’t think I’d do it again unless I had a big boat load of fat. Plus, I’m not in the habit of cooking with tallow, so I guess I’ll find out if it’s even something I want to have around.

The prime rib roast was going bad so I had to use it right away. I actually had to cut out a lot of grey meat. So I rescued all the fat that I could and got that going, and then I cut up all the good meat and slow cooked it for dinner (it was Tuesday by this point.) And then I love how they “French” the roast, so it was super easy to just put the bone piece in my countertop oven and roast it a couple hours and then right into the 12 quart slow cooker overnight with veggies, seasoning, water. (Oh, and I ate the awesome meat from between the bones for my lunch- that didn’t need to go in the soup! )

But it was only 3 bones, so I dug all my other beef bones out of the freezer and thawed them in the fridge overnight. (Learned my lesson with the turkey bones not to put them in frozen and trust that they haven’t spoiled!)
Next morning the 3 bones had made some awesome broth that I canned up, and then I added the thawed beef bones (two years in freezer for some and still smelled good) topped it off with water and let that slow cook until the canner was ready to run a second batch.

That second batch is a little lighter in color but rich enough. Topped the pot up with more water and let that slow cook overnight again and this morning’s batch of broth is dark and rich again. I started earlier today, so I think I can get 3 canner loads run before bedtime. Third batch might be getting weak, we shall see. But whatever’s left, topped up again and cooked one more night ought to give me one more rich canner load on Friday.

My MIL thinks it’s too much work, but I really am having fun with this. Only thing is, I need to go buy two more packages of pint jars! (I don’t like to do beef in quarts so I’ve used up all my regular pint jars.)