Shelby

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

@Ann_T's (anyone seen her lately?) honey garlic chicken and egg rolls

I used to be a really good list-maker. Then, when I didn't have to work outside our home anymore, I thought I could remember everything in my head. Ha.

OMG this looks good. I haven't had chipped beef in forever. I'm having a favorite of mine in the summer--cheap bologna on a lightly toasted bun with glorious tomatoes and homemade mayo.

Oh for sure. Ronnie is the same way. Just take the toaster away so they have no choice. I'm mean like that.

Majorly jealous.

I am having a really good okra and cucumber year. 3 crocks of pickles are going right now. Yesterday I did a lot of pickling and canning. I bought a couple of new Ball canning books. So this was a new recipe I tried--they have to sit for at least 3 weeks so no taste testing yet. Spicy Pickled Okra With Cherry Tomatoes and Pearl Onions I didn't follow the recipe exactly. I only put one onion and three tomatoes in. Gives it a nice visual presentation. Excuse Newman's backside on the left. More pickled okra--this is my tried and true recipe from The Joy of Pickling by Linda Ziedrich And finally a new relish recipe from the new Ball book. It is a basic dill relish that will be great on hotdogs and burgers and in tater salad etc. Dill Relish I had the hardest time getting the relish to seal. I used regular mouth jars, which was my first mistake. I always do a lot better using wide mouth. No reason, I'm sure it's all in my head, but that's my story and I'm sticking to it. I filled them all the same etc. etc. and put 6 pints in the water bath for the 15 mins that the recipe said. Four sealed, two did not. ARRRGH. It was around 5 yesterday evening and I had been canning all day and I was TIRED. Anyway, I turned the water bath back on. Redid the two that didn't seal--new lids, same jars. One sealed, one still did not. ARRRRRGH. The non-sealer went into the fridge. It will be fine, but SO frustrating.

Wow. I bet you're right.

Crap. You are definitely going to make me pull mine out and start using it again.

I never ever empty the tank either. I do use a Brita pitcher to fill it--we have well water and it's very mineral-y. The little shelf in the bottom that catches the water--I just dump it and if there are a few drops left, it dries on it's own.

Our air conditioner--which I've become convinced is possessed--decided to work yesterday. No rhyme or reason, but I'll take it. Anyway, it was cool enough to fry some chicken wings for dinner.

I've walked our soybeans many times and snacked. They are good to me and they are made into oil etc.

Bananas give me the worst heartburn. I know. I'm weird.

Thai lettuce wraps. I love this recipe. Very good on a hot summer day. Edited to say, also good when Kerry is on call....can just sit in the fridge or at room temp for a while until she gets home....

Ground pork!

Sharp cheddar and scrambled egg sandwich

Steak and fries night before last Sausage pizza last night

I'm so glad you've been corrupted.

Does this taste like eggnog a bit? YUM--and very fancy!

But worth it.

😂 They back waaaaay up and stare --they don't know quite what to think about it. Especially when the lid opens up on it's own after the process is done. It boggles their minds. Yes! I didn't do that this time. I forgot. Too excited to vac pac something lol.

I'd stick to the 300 or maybe a bit lower and keep a close eye on it. CSO's are speedy and hot lol.

Having such a good time with this machine. Hoping to get some watermelon from the garden in a few weeks. Must try to compress some. In the mean time, Ronnie found some good t-bone steaks on sale

I promise that with no poking you won't have any dents

My tiny 2 cents--in my experience the CSO cooks/bakes things faster than my oven. I'd leave the temp at the 300....but what do I know lol.