The TOO dump thread
- Thread starter hickslawns
- Start date
Hey, if any of you guys want to stop into the American Legion for some beer and BS later this early evening through the night please feel welcome! Love to see ya!
This has been one of my worst days in quite awhile. Got up at 6 to pouring down rain and a young puppy that didn't want to go out in the rain, so I got to stand outside, in the dark, getting soaking wet while forcing her to potty outside.
Once it got daylight, I saw where one of my Goldens had loose stools (outside) and since it is raining, that makes it impossible to poop scoop, so now I'm in the rain throwing straw which of course sticks to me.
Got the dogs out of the way and started on canning deer meat, and well, I already bitched about how that went with breaking the jar, etc.
So I decided to allow the dogs to potty and play awhile before I went back to canning, and the 4 month old pup smacked into my pinky finger and I'm 95% sure she broke it at the last knuckle. I've had a broken toe before and the pain and the funny bruising is the same.
Got back to canning and did get 7 jars canned with a throbbing finger. Once that was done, I made a cardboard, gauze and scotch tape splint for my finger and it is feeling calmer from not being able to move.
Unfortunately, I have to can another batch of deer meat tomorrow as I'm not going to waste the meat, but I'll have to take the splint off since it will be in my way.
The best part of my day is that it is over! rotflmao :smiley_blackeye: :tantrum:
Once it got daylight, I saw where one of my Goldens had loose stools (outside) and since it is raining, that makes it impossible to poop scoop, so now I'm in the rain throwing straw which of course sticks to me.
Got the dogs out of the way and started on canning deer meat, and well, I already bitched about how that went with breaking the jar, etc.
So I decided to allow the dogs to potty and play awhile before I went back to canning, and the 4 month old pup smacked into my pinky finger and I'm 95% sure she broke it at the last knuckle. I've had a broken toe before and the pain and the funny bruising is the same.
Got back to canning and did get 7 jars canned with a throbbing finger. Once that was done, I made a cardboard, gauze and scotch tape splint for my finger and it is feeling calmer from not being able to move.
Unfortunately, I have to can another batch of deer meat tomorrow as I'm not going to waste the meat, but I'll have to take the splint off since it will be in my way.
The best part of my day is that it is over! rotflmao :smiley_blackeye: :tantrum:
Gordo
Senior Member
Sorry Gordo, we left around 10:30 as most of our family had already left long before we did. DAYMN, it was foggy!!! Our wives had to drive home(1.25 hours in heavy fog all the way up 7 to 339 and all the way to moms driveway. I heard about it all the way home TOO....lmao
I could have drove but didn't want to risk getting pulled over. Sorry we missed ya!
I could have drove but didn't want to risk getting pulled over. Sorry we missed ya!
Archertl
Senior Member
- 39,188
- 274
Diane. You should really be processing your jars in a pressure canner instead of a water bath. Meat is a low acid food and Doesn't get hot enough in a water bath canner to kill bacteria like botulism. My books say 10 pounds of pressure for 70-90 min depending in the jar size.
Yea, I've been told I should use a pressure canner. I don't have one and frankly am a bit afraid of them, although I've only seen the old style in use with that jiggling "whatever" and it didn't have a gauge of any type! I boil pint jars at a full rolling boil for 3 hours on the deer meat.
I guess I'd feel safer with one if I saw one in use that did have a gauge.
Maybe after I sell some puppies I'll look into one.
Should have stopped by my house. I'm 2 minutes off 339 and half way there. Would have made a perfect detour!!!
I agree with Jlope here, 3 hours is just enough processing time in a water bath for green beans, I don't even think my canning book gives an option for meat in a water bath. Don't be afraid of them, I got a new presto 16 this year and although they don't have a gauge, learning how to use them is very easy. They also have a safety grommet in the lid that if the pressure builds up too high it will pop that grommet out and relieve the pressure. Shoot me a message if you have any questions. I think I gave 50-60 bucks for mine, probably find them used on CL or Ebay cheaper.
I bookmarked a few in Amazon to look at in a month or so when I sell some pups. In the meantime, I'll not can anymore deer meat. When I get ready to buy one, I'm sure I'll have a bazillion questions then!
Thanks.
Gordo
Senior Member
Probably a good thing. I was in rare form myself after being at a wedding for way to long.
Just over three hours. Gets it above 180 which kills 99.99% of potential bugs in venison. That is the hillbilly in me. That was done for a LONG time in my family and no ones got sick...even doing chicken (scary).
I DO RECOMMEND A PRESSURE COOKER. It gets the internal temp past 230 which kills ALL potential bugs. It is just safer and the meat tastes better.
An old classmate of mine, and my second grade "girlfriend", is losing her battle with cancer. She's been fighting for over a year now with what started as ovarian cancer, but has now spread to her spinal cord and other locations. Her daughter, who is in Klay's 6th grade class, was taken to Pittsburgh today to say her goobyes and life support will be removed today. Just flat out sucks... 39 years old.
