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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old March 18, 2015   #31
tam91
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omg I would love to find some leaf lard - the BEST pie crusts

(and kidney suet from a beef for the best pastie crusts)
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Old March 18, 2015   #32
Father'sDaughter
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Yes, leaf lard is the way to go! I occasionally find it at farm stands that sell their own farm raised meats.

As for the cheap supermarket stuff, who knows what's in it. I don't think that it has "gone bad" I just think it was bad to start with!
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Old March 26, 2015   #33
Hellmanns
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Quote:
Originally Posted by coronabarb View Post
Yes to taking the rings off in storage - Worth is right. One huge reason is if something goes wrong in that jar and the food spoils, you want that lid to pop off as a warning. If a ring is left on a jar that goes bad, it can create what is known as a false seal. The lid can unseal and then seal back on. That's also the reason jars should not be stored upside down. Again, you wouldn't want the lid to unseal and then seal back with the weight. Sometimes, even when we follow the directions exactly, things go wrong.
I guess I will always store my canned sausage upside down. My 92 year old grandmother always did, as did her mother.

When I was younger, we stored sausage and pork chops by larding them in a crock.
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Old June 21, 2015   #34
wildcat62
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Those are some fine looking meals. Nice setup on the canning.
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Old June 24, 2015   #35
Hellmanns
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Those are some fine looking meals. Nice setup on the canning.
Thanks! It's about time to start again..
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Old June 27, 2015   #36
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Got started last weekend with 7 pints of pickles.
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