Buckmaster
Senior Member
I picked about a quarter of my patch today. Time for some canning.
TOO Homesteading
- Thread starter bowhunter1023
- Start date
Bankfish
Junior Member
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- 71
Counted 194 jars tonight. Plus we gave away at least 20 so far. Wife wants to do more potatoes tomorrow. Just finished up the 14pts of bread and butter pickles. Still have one more picking of beans, that are ready now.
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triple_duece
Ragin Cajun.
- 9,490
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Ok round 3 w hatching eggs, first try resulted in 60% hatch rate. Second set was 2%, which was probably a result from shipping and arriving 8 days after being shipped. Just put 79 eggs that was collected from my breeders and hopefully my percentage will be good. Anyway 18 days starting tomorrow I should have a bunch of tiny bubble bees running around.
Buckmaster
Senior Member
2nd tomato pick. 2 more to go. Early Girl, Jubeliee, and Hawaiian.
triple_duece
Ragin Cajun.
- 9,490
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So we peeled a shitload of eggs. I’m starting to regret this venture. Anyway peeled 144 eggs and made 5 pints of pickled quail eggs. They good but a lot of work.
So we peeled a shitload of eggs. I’m starting to regret this venture. Anyway peeled 144 eggs and made 5 pints of pickled quail eggs. They good but a lot of work.
Why the regret? A Lot of work but a lot lot of reward. Good stuff TD. I'm jealous.
Buckmaster
Senior Member
Agreed. I’ve spent many full days in the kitchen making a mess. Then one day you pull a can of goodness off the shelf.
triple_duece
Ragin Cajun.
- 9,490
- 159
Yeah I know why I do this, but in the moment I ask myself how the fuck did I end up here lol. Easier to just go buy a jar. We still giving it a go and that was just a test. When it’s said and done I will be getting over a 100 eggs a day. 144 eggs was 6 days worth, maybe 7. Things will be in full swing by the spring. We shall see.
I'm not sure if it really saves money, and it certainly doesn't save any time. But there is something eminently satisfying about cutting and vacuum sealing your own lunch meat. Very very gratifying.
Buckmaster
Senior Member
Wanted to try this -
Went to butcher shop and bought a little over 5# of pork fat.
(which was a chore in itself - calling around/going around places didn't have it)
Froze it so it would be easier to slice, then cut it into small chunks.
Put it in a crock pot, leave the lid off to let moisture evaporate, cook it on low from 10am to10pm
Removed all the excess then strained the clear liquid thru a couple layers of cheesecloth in a colander into Mason jars.
When it's done slow and right, the liquid looks like lemonade.
When it cools and hardens it makes perfect, lovely white lard - got 3 pints.
Here is an interesting read on Lard...
https://www.daringgourmet.com/how-to-render-lard-and-why-you-should-use-it/
Went to butcher shop and bought a little over 5# of pork fat.
(which was a chore in itself - calling around/going around places didn't have it)
Froze it so it would be easier to slice, then cut it into small chunks.
Put it in a crock pot, leave the lid off to let moisture evaporate, cook it on low from 10am to10pm
Removed all the excess then strained the clear liquid thru a couple layers of cheesecloth in a colander into Mason jars.
When it's done slow and right, the liquid looks like lemonade.
When it cools and hardens it makes perfect, lovely white lard - got 3 pints.
Here is an interesting read on Lard...
https://www.daringgourmet.com/how-to-render-lard-and-why-you-should-use-it/
Buckmaster
Senior Member
I’m guessing leaf lard would be best available from the slaughter house. Good job Dannie! Make some soap next weekend.