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Canning

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Re: Canning

Post  plantoid on 12/28/2015, 11:21 pm

Thanks for the stock making method . I've done  exactly that but having the goose carcass cooked instead of raw ( raw gives a better stock IMO  ).

 We have decided to  use the resultant goose stock as a chicken stock and try making goose stock  based soups
instead ,
I'll let you know how it turns out.

Dave
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Re: Canning

Post  sanderson on 12/30/2015, 3:17 am

The book did not have a goose recipe.

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Re: Canning

Post  littlesapphire on 12/30/2015, 10:09 am

As far as I understand about air bubbles in canning, is that at high temperatures, the air expands and if it's under the liquid, it might lead to the liquid being pushed out of the jar more.

That being said, I usually don't bother getting the air bubbles out unless there's a pretty big one, and I've never had any problems with it.  The head space explanation makes a lot of sense, too. 

As for getting the grease out of your jars before canning meats/broths... I know from experience that when broth escapes out the lid while processing, if it's greasy, it's much more likely to cause a failure in the seal!  A little siphoning isn't a big deal unless there's a bunch of grease in the jar.

Yolos, beautiful looking carrots!  I wish I had enough garden produce to can it.
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Re: Canning

Post  Kelejan on 12/30/2015, 1:58 pm

No problem, sanderson, about the pictures being sideways. I just place my monitor in the portrait position.

I remember once there used to be a monitor that one could turn vertical or horizontal. At the time I thought of getting one as a lot of my work involved typing and it made sense to be able to see the complete page on the monitor.  I guess it did not take off.
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Re: Canning

Post  CapeCoddess on 12/31/2015, 11:14 am

yolos wrote:Thanks for your response Plantoid.  I just canned the rest of my pint jars of carrots and this time I remembered to get the air bubbles out.  I can now join the pressure canning community.

Nice!  Have you tried any yet?  Just wondering if they are still firm or if they get gooshy.  

I just opened some pears this morning and they were still firm in the center.  But these didn't go thru the pressure cooker.  They were left over when I pressure canned the rest so were put hot into the canning jar, the lid popped, and into the fridge they went.
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Re: Canning

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