Rockporter wrote: ↑Wed Apr 12, 2023 5:20 pm I am making a whole 4 lb bag of chicken fajita meat and freezing what we don't eat tonight for fast freezer meals. I have picked a couple more bell peppers from the garden but hubby will run to the store and get some red, orange and yellow ones to add to the mix. We are out of sour cream and our avocados we bought at Sams are not ready yet so he'll pick up a couple of those too.

Last night I made some tuna casserole and have 6 lunches in the freezer for hubby with two more in the refrigerator so he is set for that for quite a while considering all the other lunches I have put in there for him too, lol.

I'll be canning some beef stew meat later this evening when the kitchen is not being used for other more pressing things. I also have enough scraps to make some chicken broth so I will start that in the slow cooker tomorrow and can it up as well. I canned 13 jars of chicken breast and chicken thigh the other day, each pint jar held at least 15.5 ounces before pressure canning so it is plenty for meals. We already used one for chicken salad sandwiches and it was really good.

MarkAndre wrote: ↑Wed Apr 12, 2023 5:30 pm

Rockporter wrote: ↑Wed Apr 12, 2023 5:20 pm I am making a whole 4 lb bag of chicken fajita meat and freezing what we don't eat tonight for fast freezer meals. I have picked a couple more bell peppers from the garden but hubby will run to the store and get some red, orange and yellow ones to add to the mix. We are out of sour cream and our avocados we bought at Sams are not ready yet so he'll pick up a couple of those too.

Last night I made some tuna casserole and have 6 lunches in the freezer for hubby with two more in the refrigerator so he is set for that for quite a while considering all the other lunches I have put in there for him too, lol.

I'll be canning some beef stew meat later this evening when the kitchen is not being used for other more pressing things. I also have enough scraps to make some chicken broth so I will start that in the slow cooker tomorrow and can it up as well. I canned 13 jars of chicken breast and chicken thigh the other day, each pint jar held at least 15.5 ounces before pressure canning so it is plenty for meals. We already used one for chicken salad sandwiches and it was really good.

You have been really busy in the kitchen! What method do you use to can your meat? I haven’t heard of many people doing that at home.

worth1 wrote: ↑Sun Apr 09, 2023 11:35 am Added 7 pasilla chilies to the chili this morning.
Naturally rehydrated and ran through the blender.
Then strained.
Been eating this stuff since Friday I guess.

IMG_20230409_113142109_HDR.jpg

Rockporter wrote: ↑Wed Apr 12, 2023 5:47 pm

MarkAndre wrote: ↑Wed Apr 12, 2023 5:30 pm

Rockporter wrote: ↑Wed Apr 12, 2023 5:20 pm I am making a whole 4 lb bag of chicken fajita meat and freezing what we don't eat tonight for fast freezer meals. I have picked a couple more bell peppers from the garden but hubby will run to the store and get some red, orange and yellow ones to add to the mix. We are out of sour cream and our avocados we bought at Sams are not ready yet so he'll pick up a couple of those too.

Last night I made some tuna casserole and have 6 lunches in the freezer for hubby with two more in the refrigerator so he is set for that for quite a while considering all the other lunches I have put in there for him too, lol.

I'll be canning some beef stew meat later this evening when the kitchen is not being used for other more pressing things. I also have enough scraps to make some chicken broth so I will start that in the slow cooker tomorrow and can it up as well. I canned 13 jars of chicken breast and chicken thigh the other day, each pint jar held at least 15.5 ounces before pressure canning so it is plenty for meals. We already used one for chicken salad sandwiches and it was really good.

You have been really busy in the kitchen! What method do you use to can your meat? I haven’t heard of many people doing that at home.

LOL, yes very busy in there. I do the cold pack for meats, and I use the Presto electric pressure canner. It holds 7 pints or 5 quarts to pressure can. you can also water bath in it but you can't water bath quarts because it isn't tall enough to cover them. I do have an electric Ball water bath canner as well and I can water bath quarts in it. There is a drain spigot on it I set over the sink to drain it when I am finished. No more heavy pot lifting for either type of canning for me, and my joints thank me each time I use them.

https://nchfp.uga.edu/how/can_05/chicken_rabbit.html

Sue_CT wrote: ↑Thu Apr 13, 2023 8:35 pm Having withdrawls from homemade tortillas, lol. I want to make a batch so bad, but I am still not fully using my arm and chest muscles and I am afraid I will regret it if I try rolling out a dozen large flour tortillas. Worth, you created a monster, lol. You got me started on this.