Tuesday August 7, 2012
What a busy day this has been. Seen Baby O off to south Missouri to the lake with her girlfriend and parents for the week. What a great last minute get away before school begins. Also finished up the chicken and broth. 5 jars of meat and 2 of just broth added to the pantry.
O Wise One is smoking bacon on the back porch and my porch smells delicious! He is smoking it with a mixture of apple and hickory wood. It has been sitting in a brine in my refrigerator for 10 days now. Sure hope it tastes as good as it smells. It will be late tonight before it is cool enough to slice.
Took the dried field peas and put them in jars. I have 2 more trays drying on the picnic table in this heat. Still have about half a row to pick and shell and that will be it for seeds.
On top of the smell of bacon outside I have a pot of homemade steak sauce simmering on the back of the stove. The smell of raisins, oranges, brown sugar, tomatoes and vinegar permeate the house. Oh my I should sell this stuff as air freshener : )
A new artisan bread recipe rising overnight for tomorrow.
Tomorrows agenda cleaning and rearranging the pantry and making soap.
Blessings from The Holler
The Canned Quilter
Could you please share the recipe for the steak sauce? And do you seal it and can it when finished? Thank you so much! I enjoy your site and check it daily :)
ReplyDeleteMmmmmmmmm .... my mouth is watering just thinking about all the wonderful smells at your house!
ReplyDeleteI've partnered with a friend to raise 50 meat chickens this summer. I bought them and am supplying the feed and she is raising them. We'll be working together on butcher day and splitting the meat. I'm thinking about canning the meat instead of freezing it. What's the best and safest method of canning chicken meat? - Thanks!
Brenda I like to breat out the chickens and make boneless chicken breasts to freeze. Sometime I will also freeze some of the drumsticks. Everything else goes into the pot to be cooked down with broth. Then deboned and added back to the jar and broth added on top. The jars of meat and broth are then pressure canned for 1 hour 15 minutes.
Delete*raises hand* I'll buy some steak sauce, CQ! :o)
ReplyDeleteBacon pictures make me want a smoker now. Haha.
Thank you, CQ! :o)
I agree with you LindaG... steak sauce and bacon and a smoker now... oh my...!!
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