Shelby

Ok, well, for the first time ever, I canned meat I probably cooked up around 7 lbs of venison and made taco meat. Vat O Meat Ended up with seven pints. Had one failure. Sigh. But, that's ok.

This question keeps haunting me and no matter how or what I google I can't find the answer. I am at 1,390 feet....do I use 15 lbs? Other people that I read about in Kansas use 10 lbs. Edited to add that I used 15 lbs to be safe.

Thank you so much, Andie! For us, I don't think we will never know any further info on ours. They could have been done by my great gramma or my grammy. There are no dates or other markings on the back. My grandpa doesn't remember anything about them. Sigh. One of the many things that come up that I wish I could have asked my grammy. I will be interested to hear what Rob's family says about theirs.

Squash bugs are the epitome of evil.

beautiful!! This is on my list to make in a few days. Do you feel it would hold in the fridge for a couple of days or is it best to eat the same day it's made?

Oh how great! Congratulations @Mmmpomps!!!!

Been busy around here doing fall cleaning, getting ready for our hunter dealing with some late produce from the garden etc. A couple of quick meals this week. Spaghetti red And roast beef sandwiches

Welcome!!!

Yeah, chiggers suck. Are you finding that there are more things to forage where you're living now, or just different things? Have you been able to find cattails? We need @andiesenji to take a look at the plates--if anyone knows, she will

Awwwww, Love love love Lexi girl. And, as usual, you have impressed me to no end. Acorns...mushrooms and especially the salt.

My mom ran over to the house and took a picture...they are the same , but different, but the same. My Grammy has passed away...I would LOVE to ask her about these. My Grandpa is still with us but I dunno if he will know....Mom will ask him. Now I'm even more curious. Sorry if I'm derailing your thread. We can take this to PM's if you want

Really! Very interesting! I sent the picture to my mom and she says that when she was growing up (and me as well) my Grammy (her mom) had similar ones only they were yellow. She's offered to take a picture (she sees them in a cupboard when she goes over to the house) so when she does I'll post it. Maybe they are not even remotely the same, but my memory thinks they are similar and so does my mom. I love mysteries like this

These plates have triggered a LONG lost memory for me but I can't put my finger on it. I've seen them before--but different names. Loving this . LOVE the cabin.

Toss it. Nothing will make it un-bitter. There is always next growing season.

Oh JO! Sigh. No, I've not had that happen...but the CSO does make a good eggplant. I take it yours aren't bitter, so that's good Bad=cleaning the CSO...but if you drag out the big chunks maybe the steam clean will take care of the rest and you can wipe it out.

IP, CSO, Anova in no specific order. You would have to wrench all three out of my cold, dead hands.

Awesome! I'm going out to get packages of venison burger to thaw out now. We like salty, so it's all good Thank you!

You always inspire me. I haven't done meat in the pressure canner yet. Why? I think it scares me and that is ridiculous. I have tons of venison burger to use up so why not try canning? (I'm giving myself a pep talk here). Could you please share directions to doing the taco meat?

I'd for sure test one out.

Had some bread in the fridge for a while. CSO makes lovely croutons. Also, the seasoning that is pictured makes WONDERFUL ones.

SV'd a couple of steaks

Oh, thank you so much! I'm so glad to pass on a helpful tip from my family. I know my great gramma peeled them like this...then my grammy...then my mom and now me. Nothing makes me happier than sharing helpful stuff like this. It really does work (I checked with mom about how she learned )

I am SO happy that you trusted me enough to try it. It's hard to describe how to do it, so I was nervous. I've peeled a zillion 'maters using this method. You have made my day

Your mother and I must be related ( the word slattern does not get used enough in every day talk. I must remedy that.) I learned a trick from my mom, I'm sure she learned it from her mom etc. Hold the tomato in one hand and lightly run the back edge of your knife from the crown to the bottom with your other hand. Repeat until you get all the way around the tomato. This loosens the skin from the flesh. Then, I poke the bottom of the tomato to get under the skin and peel it all off. Ronnie thought I had drank too much wine and I was using the wrong side of the knife the first time he saw me do that lol. Try it, it works--UNLESS the 'maters are really hard....like the store bought kind sometimes are. I haven't eaten at Olive Garden for many years, but I did used to like their salad. Maybe it's changed now.