Shelby

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

@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