Shelby

SV'd a brisket for about 27 hours and then smoked it for 3 hours.

Missed replying to this. How did it turn out?

Canned some pickles yesterday. I don't usually can these.....they do just fine in the fridge for quite some time, and I think that canning them makes them a tad softer. BUT, it's always nice to have more room in the fridge. I skimmed and skimmed and skimmed while the brine was simmering, but I can never get it to look clear.

Don't feel bad. I had forgotten about this too. 🙃 Very timely. I have a lot of eggplant to use.

Walleye, onion rings, okra, mac and cheese and squash

YUM

Made Ronnie an egg and bacon and banana pepper sandwich for fishing. And I had this

Roasted chicken quarters last night

My wonderful egg person has different varieties of chickens. They all get fed the same thing, but their shells are different colors as are the yolks. But all are wonderful as I'm sure yours are! I now want breakfast.

Turned some of our garden goodies into spaghetti sauce. Later today I'll freeze it. A nice fresh sauce needed homemade ravioli. Half stuffed with crab, half stuffed with Italian sausage. And a caprese salad.

That's the only part I would eat out of there.

I freeze it whole and yep, just thaw it out on the counter for a few hours before I want to use it.

I like marshmallows in any form. Even the crunchy semi-gross ones in store bought, fat-free hot chocolate mix.

Yes! I did tent at exactly the same time as you do--15 mins in.

I freeze one whole loaf of this bread every time. Works great Thaws great You would never know it had been frozen.

It's a very ripe banana pepper--not spicy at all, just good pepper flavor.

No, it's just a double "lip" on the pans. Here is the post where I first used them and made the recipe supplied by @Anna N And here is a link to the pans on Amazon. They fit perfectly in the CSO. And, here is a link to the recipe from King Arthur Flour. It turns out great every time. Use the bread setting. Bake 25 mins. Internal temp should read 190F.

It's the most wonderful time of the year 😁 Got some eggplant finally. Going to make a huge batch of spaghetti sauce today and then vac pac it. Going to be a hot one today. Irrigation going on our soybeans. And THIS tomato decided to be rude and moon us.

BLT's with Father's bacon, homemade bread and our tomatoes

I've posted this before, but another picture of the beautiful bread the CSO does. I needed white bread for BLT's last night.

Ok I'm in the middle of making dinner but I'll get it to you either later tonight or first thing in the morning

No, no not a stupid question at all! I should have been more clear. Ball is a major brand of canning jars over here. Their books on canning are pretty much the "bible" for canners here--they lay down all of the rules to follow to safely can in the water bath and in the pressure canner. The dill relish recipe uses pickling cucumbers, pickling salt, turmeric, onions, a bit of sugar, dill seeds and white wine vinegar (I didn't have that so I just used white vinegar). I used my food processor to dice the onions and cucumbers very finely. First you chop the cucumbers in a food processor in batches transferring the batches into a bowl. then you add the pickling salt and the turmeric and let it sit for 2 hours. Then rinse and drain and, using your hands, squeeze out all of the liquid you can and put into a large pot. Then you combine the cukes with the onion in the pot (use the food processor to do the onion too) and sugar, dill seeds and vinegar. Bring to a boil until it gets a little thick--about 10 mins. Keep warm, ladle into your hot jars and process in your water bath for 15 mins. I can't find an online link to the recipe for the dill relish, but I'd be very happy to PM it to you if you're interested

See, that's why I have just banned people from my house. It's less stressful that way.

You guys are all so freaking organized. No wonder I can't get anything done.

You are very much correct about the head space. When I use the regular mouth jars I'm very mindful of the space because the "shoulders" of the jar are different than the wide mouth. In fact, on the two that didn't seal, I scooped even more out to give a bit more room. Then one sealed and the other still didn't. I just like the wide mouths better. And, yeah, it just all seems to come down to good juju