Sunday, September 15, 2013

Roosters And Freezers

As we continue to can O Wise One and I realized freezer space was starting to dwindle rapidly. With chickens, rabbits and turkeys still to butcher in the next month or two we started looking for ways to help clean it out. Yes I have pretty well managed to fill One chest, one upright and half of a side by side freezer and I am still preserving.  

We have added lots of fish and rabbit in the last month or so on top of all the vegetables. Despite putting as much as possible in jars we continue to have space issues.  

So in the interest of cleaning out some much needed room we have started putting some meat in jars. Remember those roosters my neighbor brought me to trade for an extra Buff rooster that I had. 

They have been cooling their heels in the back of my freezer so it was time to deal with them to make way for the young ones about ready to be butchered. A good Saturday morning project to take a break from tomatoes.  

So the roosters went in the roaster and simmered on low for a good long time. Then we picked the meat off the bones and allowed the broth to cool in the fridge until any fat rose to the top and hardened. Then the fat was skimmed off the top and fed to the big dogs over their dog food. The remaining meat and broth were canned. That canned chicken is so handy for so many different kinds of recipes. And the additional bone broth was canned for use in cooking also. Bone broth is so good for you.   

Monday it is back to canning tomatoes. 

And the dehydrator is still humming away. My bags are filling with lots of veggies to eventually go into jars.  

This weeks tally

27 quart jars canned tomato sauce
2 pints canned tomato sauce
7 pints canned chicken
2 pints canned chicken broth
5 bags frozen green pepper chunks

Seeds saved

cantaloupe ...fermenting
tomato oxheart..drying
tomato determinate paste...drying
Jade bush green bean...drying
French Horticulture (half runner)..drying
Bell Peppers ....drying
Dill Seeds....drying

I still have some rabbit in the freezer I want to put in jars. And the dehydrated goods continue to pile up. Next week I will continue to dehydrate watermelon and cantaloupe. The okra and cucumbers are just about done and still to deal with: peppers, carrots, potatoes, onions, and apples.

Still in the garden

Green Peppers
Brussel Sprouts

I hope everyone has a safe and blessed weekend and I will see you on Monday morning.

Blessings from The Holler

The Canned Quilter


  1. Wow! I hope to get to that point that I have so much to preserve. I am just starting out, so not nearly as experienced as you.

  2. I love looking at all those beautiful jars! I used to can a lot, but nothing on the scale that you do. Keep taking those pics!
    Catch ya tomorrow.
    Smiles to you.

  3. You are both amazing!

  4. Wow, you have been busy! That is the kind of busy that is satisfying in the end. You can stand back and see the fruits of your labor all nestled in your freezers and stored on your shelves, all with the satisfaction of knowing where everything came from,your land!

  5. I did not know you could dehydrate watermelon. Maybe that little tidbit will convince hubby to let me get a dehydrator. Thank you for sharing this with us.

  6. I bet your quilting is calling your name.

    Grateful for the bounty, I know, but I can only imagine how tired you both are.

    1. Yep we are winding down fast this canning season : )

  7. How did you process the broth? Can you do it with a hot water bath?

    1. No both the meat and broth must be canned in a pressure canner.

  8. I'm so tickled I found your blog. But Just reading all that you do, is wearing me out. I did spend the last two days canning Albacore and Opah Hubby and I caught last Thursday. Close to 200 lbs. (66 pint and about 50 lbs. frozen). Had to can some tomatoes too, to make room in the freezer. Glad I'm not the only one who juggles goodies around.

    I've 2 questions for ya. What type of fish is it your hubby gets and how do you make the bone Stock?

    Lovin' you post and thank you for all the great tips and such, too!

    1. The fish is either catfish, perch or bass that we freeze as fillets or carp and buffalo that we can in jars.

      The bone broth is made by putting the bones fat etc of the chicken back in the pot and simmering for a long time on low.

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