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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Are "jelly jars" different?
Bought some canning jars over the weekend, but the only half-pint ones
available were labelled "jelly jars." I bought them because the jar can't know if it's filled with a soft spread or chopped tomatoes or pickles. Mostly I figured that the term "jelly jar" means the waffle pattern on the jar itself and the the fruit picture on the lid are designed to make jams and jellies look good. But then I got to thinking -- when I get a pressure canner, are these jars suitable for use in pressure canning? There didn't seem to a price difference other than that due to size between the half-pint "jelly jars' and the pint canning jars. Anny |
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"Anny Middon" > wrote:
> But then I got to thinking -- when I get a pressure canner, are these jars > suitable for use in pressure canning? I pressure-canned single-serving batches of all meat chili in 4 oz. jelly jars. No problem.  |
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"Anny Middon" > wrote:
> But then I got to thinking -- when I get a pressure canner, are these jars > suitable for use in pressure canning? I pressure-canned single-serving batches of all meat chili in 4 oz. jelly jars. No problem. |
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Anny Middon wrote:
> Bought some canning jars over the weekend, but the only half-pint ones > available were labelled "jelly jars." I bought them because the jar can't > know if it's filled with a soft spread or chopped tomatoes or pickles. Oh, the jars know. They go through special training for that. They'll report you. I'd be careful. If you're nice to them, they might forget it. Pastorio > Mostly I figured that the term "jelly jar" means the waffle pattern on the > jar itself and the the fruit picture on the lid are designed to make jams > and jellies look good. > > But then I got to thinking -- when I get a pressure canner, are these jars > suitable for use in pressure canning? There didn't seem to a price > difference other than that due to size between the half-pint "jelly jars' > and the pint canning jars. > > Anny > > |
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Anny Middon wrote:
> Bought some canning jars over the weekend, but the only half-pint ones > available were labelled "jelly jars." I bought them because the jar can't > know if it's filled with a soft spread or chopped tomatoes or pickles. Oh, the jars know. They go through special training for that. They'll report you. I'd be careful. If you're nice to them, they might forget it. Pastorio > Mostly I figured that the term "jelly jar" means the waffle pattern on the > jar itself and the the fruit picture on the lid are designed to make jams > and jellies look good. > > But then I got to thinking -- when I get a pressure canner, are these jars > suitable for use in pressure canning? There didn't seem to a price > difference other than that due to size between the half-pint "jelly jars' > and the pint canning jars. > > Anny > > |
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"Bob (this one)" > wrote:
> Anny Middon wrote: > > > Bought some canning jars over the weekend, but the only half-pint ones > > available were labelled "jelly jars." I bought them because the jar can't > > know if it's filled with a soft spread or chopped tomatoes or pickles. > > Oh, the jars know. They go through special training for that. They'll > report you. I'd be careful. If you're nice to them, they might forget it. > > Pastorio Bob, I thought we told you to stay away from the ergot.. And next time I catch you eating the moldy rye bread, I'm gonna spank you. > > > > Mostly I figured that the term "jelly jar" means the waffle pattern on the > > jar itself and the the fruit picture on the lid are designed to make jams > > and jellies look good. > > > > But then I got to thinking -- when I get a pressure canner, are these jars > > suitable for use in pressure canning? There didn't seem to a price > > difference other than that due to size between the half-pint "jelly jars' > > and the pint canning jars. > > > > Anny > > > > |
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Melba's Jammin' > wrote:
> In article >, > wrote: > > > "Anny Middon" > wrote: > > > > > But then I got to thinking -- when I get a pressure canner, are > > > these jars suitable for use in pressure canning? > > > > > I pressure-canned single-serving batches of all meat chili in 4 oz. > > jelly jars. No problem. > > OK, Blanche -- I gotta ask: Why? Those are half-cup jars and by the > time you leave an inch of headspace, you're down to about nothing. > Huh? Did you mean an 8 oz/half-pint jar? No, I used 4 oz. I cheated and didn't do a full inch of space, I did generous 1/2 - 2/3 inch space. The reason is that chili's not a popular meal in my house, so this way I have just enough to eat for lunch with a couple of corn tortillas - either wrapped, or heated up and poured over two shredded tortillas for something like a sopa seca. They canned beautifully, the lesser head space didn't affect the processing, and they work perfectly for my needs. |
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Melba's Jammin' > wrote:
> In article >, > wrote: > > > "Anny Middon" > wrote: > > > > > But then I got to thinking -- when I get a pressure canner, are > > > these jars suitable for use in pressure canning? > > > > > I pressure-canned single-serving batches of all meat chili in 4 oz. > > jelly jars. No problem. > > OK, Blanche -- I gotta ask: Why? Those are half-cup jars and by the > time you leave an inch of headspace, you're down to about nothing. > Huh? Did you mean an 8 oz/half-pint jar? No, I used 4 oz. I cheated and didn't do a full inch of space, I did generous 1/2 - 2/3 inch space. The reason is that chili's not a popular meal in my house, so this way I have just enough to eat for lunch with a couple of corn tortillas - either wrapped, or heated up and poured over two shredded tortillas for something like a sopa seca. They canned beautifully, the lesser head space didn't affect the processing, and they work perfectly for my needs. |
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Melba's Jammin' wrote:
> In article >, > wrote: > > >>"Bob (this one)" > wrote: >> >> >>>Anny Middon wrote: >>> >>> >>>>Bought some canning jars over the weekend, but the only half-pint >>>>ones available were labelled "jelly jars." I bought them because >>>>the jar can't know if it's filled with a soft spread or chopped >>>>tomatoes or pickles. > > >>>Oh, the jars know. They go through special training for that. They'll >>>report you. I'd be careful. If you're nice to them, they might forget >>>it. >>> >>>Pastorio >> >>Bob, I thought we told you to stay away from the ergot.. And next time >>I catch you eating the moldy rye bread, I'm gonna spank you. > > > Anything but that, Blanche. Anything! He likes it too much. Think > Br'er Rabbit in the briar patch. "PLEEZE don't beet me with that thar wooden spoon. ANYTHIN' but that." Best regards, Bob |
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Melba's Jammin' wrote:
> In article >, > wrote: > > >>"Bob (this one)" > wrote: >> >> >>>Anny Middon wrote: >>> >>> >>>>Bought some canning jars over the weekend, but the only half-pint >>>>ones available were labelled "jelly jars." I bought them because >>>>the jar can't know if it's filled with a soft spread or chopped >>>>tomatoes or pickles. > > >>>Oh, the jars know. They go through special training for that. They'll >>>report you. I'd be careful. If you're nice to them, they might forget >>>it. >>> >>>Pastorio >> >>Bob, I thought we told you to stay away from the ergot.. And next time >>I catch you eating the moldy rye bread, I'm gonna spank you. > > > Anything but that, Blanche. Anything! He likes it too much. Think > Br'er Rabbit in the briar patch. "PLEEZE don't beet me with that thar wooden spoon. ANYTHIN' but that." Best regards, Bob |
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zxcvbob wrote:
> Melba's Jammin' wrote: > >> In article >, >> wrote: >> >> >>> "Bob (this one)" > wrote: >>> >>> >>>> Anny Middon wrote: >>>> >>>> >>>>> Bought some canning jars over the weekend, but the only half-pint >>>>> ones available were labelled "jelly jars." I bought them because >>>>> the jar can't know if it's filled with a soft spread or chopped >>>>> tomatoes or pickles. >> >> >> >>>> Oh, the jars know. They go through special training for that. >>>> They'll report you. I'd be careful. If you're nice to them, they >>>> might forget it. >>>> >>>> Pastorio >>> >>> >>> Bob, I thought we told you to stay away from the ergot.. And next time >>> I catch you eating the moldy rye bread, I'm gonna spank you. >> >> >> >> Anything but that, Blanche. Anything! He likes it too much. Think >> Br'er Rabbit in the briar patch. > > > > "PLEEZE don't beet me with that thar wooden spoon. ANYTHIN' but that." > > Best regards, > Bob You people are all sick preverts, maybe that's why I like you so much. <BSEG> George |
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how much space to leave. is expansion space a function of volume? the smaller the volume the less "head" space is needed? -- ------------------------------------------------------------------------------ William R Watt National Capital FreeNet Ottawa's free community network homepage: www.ncf.ca/~ag384/top.htm warning: non-FreeNet email must have "notspam" in subject or it's returned |
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how much space to leave. is expansion space a function of volume? the smaller the volume the less "head" space is needed? -- ------------------------------------------------------------------------------ William R Watt National Capital FreeNet Ottawa's free community network homepage: www.ncf.ca/~ag384/top.htm warning: non-FreeNet email must have "notspam" in subject or it's returned |
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In article >,
wrote: > Melba's Jammin' > wrote: > > > In article >, > > wrote: > > > > > "Anny Middon" > wrote: > > > > > > > But then I got to thinking -- when I get a pressure canner, are > > > > these jars suitable for use in pressure canning? > > > > > > > > I pressure-canned single-serving batches of all meat chili in 4 oz. > > > jelly jars. No problem. > > > > OK, Blanche -- I gotta ask: Why? Those are half-cup jars and by the > > time you leave an inch of headspace, you're down to about nothing. > > Huh? Did you mean an 8 oz/half-pint jar? > > No, I used 4 oz. I cheated and didn't do a full inch of space, I did > generous 1/2 - 2/3 inch space. The reason is that chili's not a popular > meal in my house, so this way I have just enough to eat for lunch with a > couple of corn tortillas - either wrapped, or heated up and poured over > two shredded tortillas for something like a sopa seca. > > They canned beautifully, the lesser head space didn't affect the > processing, and they work perfectly for my needs. Love it!! Good on you! -- -Barb, <www.jamlady.eboard.com> An update on 8/22/04; check the Fairs Fare tab. |
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In article >,
wrote: > Melba's Jammin' > wrote: > > > In article >, > > wrote: > > > > > "Anny Middon" > wrote: > > > > > > > But then I got to thinking -- when I get a pressure canner, are > > > > these jars suitable for use in pressure canning? > > > > > > > > I pressure-canned single-serving batches of all meat chili in 4 oz. > > > jelly jars. No problem. > > > > OK, Blanche -- I gotta ask: Why? Those are half-cup jars and by the > > time you leave an inch of headspace, you're down to about nothing. > > Huh? Did you mean an 8 oz/half-pint jar? > > No, I used 4 oz. I cheated and didn't do a full inch of space, I did > generous 1/2 - 2/3 inch space. The reason is that chili's not a popular > meal in my house, so this way I have just enough to eat for lunch with a > couple of corn tortillas - either wrapped, or heated up and poured over > two shredded tortillas for something like a sopa seca. > > They canned beautifully, the lesser head space didn't affect the > processing, and they work perfectly for my needs. Love it!! Good on you! -- -Barb, <www.jamlady.eboard.com> An update on 8/22/04; check the Fairs Fare tab. |
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Blanche Nonken wrote:
> They canned beautifully, the lesser head space didn't affect the > processing, and they work perfectly for my needs. but 4 ounces is barely two-three bites.... B/ |
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Blanche Nonken wrote:
> They canned beautifully, the lesser head space didn't affect the > processing, and they work perfectly for my needs. but 4 ounces is barely two-three bites.... B/ |
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George Shirley wrote:
> zxcvbob wrote: >> Melba's Jammin' wrote: >> >>> In article >, >>> wrote: >>> >>> >>>> "Bob (this one)" > wrote: >>>> >>>> >>>>> Anny Middon wrote: >>>>> >>>>> >>>>>> Bought some canning jars over the weekend, but the only half-pint >>>>>> ones available were labelled "jelly jars." I bought them because >>>>>> the jar can't know if it's filled with a soft spread or chopped >>>>>> tomatoes or pickles. >>> >>> >>> >>>>> Oh, the jars know. They go through special training for that. >>>>> They'll report you. I'd be careful. If you're nice to them, they >>>>> might forget it. >>>>> >>>>> Pastorio >>>> >>>> >>>> Bob, I thought we told you to stay away from the ergot.. And next time >>>> I catch you eating the moldy rye bread, I'm gonna spank you. >>> >>> >>> >>> Anything but that, Blanche. Anything! He likes it too much. Think >>> Br'er Rabbit in the briar patch. >> >> >> >> "PLEEZE don't beet me with that thar wooden spoon. ANYTHIN' but that." >> >> Best regards, >> Bob > > You people are all sick preverts, maybe that's why I like you so much. > <BSEG> > > George I can't get a message ID but check alt.binaries.misc with this Subject line... B/ |
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George Shirley wrote:
> zxcvbob wrote: >> Melba's Jammin' wrote: >> >>> In article >, >>> wrote: >>> >>> >>>> "Bob (this one)" > wrote: >>>> >>>> >>>>> Anny Middon wrote: >>>>> >>>>> >>>>>> Bought some canning jars over the weekend, but the only half-pint >>>>>> ones available were labelled "jelly jars." I bought them because >>>>>> the jar can't know if it's filled with a soft spread or chopped >>>>>> tomatoes or pickles. >>> >>> >>> >>>>> Oh, the jars know. They go through special training for that. >>>>> They'll report you. I'd be careful. If you're nice to them, they >>>>> might forget it. >>>>> >>>>> Pastorio >>>> >>>> >>>> Bob, I thought we told you to stay away from the ergot.. And next time >>>> I catch you eating the moldy rye bread, I'm gonna spank you. >>> >>> >>> >>> Anything but that, Blanche. Anything! He likes it too much. Think >>> Br'er Rabbit in the briar patch. >> >> >> >> "PLEEZE don't beet me with that thar wooden spoon. ANYTHIN' but that." >> >> Best regards, >> Bob > > You people are all sick preverts, maybe that's why I like you so much. > <BSEG> > > George I can't get a message ID but check alt.binaries.misc with this Subject line... B/ |
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Blanche Nonken wrote:
> "Anny Middon" > wrote: > > >>But then I got to thinking -- when I get a pressure canner, are these jars >>suitable for use in pressure canning? > > > I pressure-canned single-serving batches of all meat chili in 4 oz. > jelly jars. No problem. Oh this is a great idea! Two questions if you don't mind. Do you use your own recipe? How long do you pressure can them for? TIA |
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Blanche Nonken wrote:
> "Anny Middon" > wrote: > > >>But then I got to thinking -- when I get a pressure canner, are these jars >>suitable for use in pressure canning? > > > I pressure-canned single-serving batches of all meat chili in 4 oz. > jelly jars. No problem. Oh this is a great idea! Two questions if you don't mind. Do you use your own recipe? How long do you pressure can them for? TIA |
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Brian Mailman > wrote:
> Blanche Nonken wrote: > > > They canned beautifully, the lesser head space didn't affect the > > processing, and they work perfectly for my needs. > > but 4 ounces is barely two-three bites.... This is a very richly flavored chili. Made with venison neck (glatt kosher, if you must know, from Musicon Farms), goat, and what passes for lamb in the US. Wesley Pitt's recipe, home-grown and dried Mulato Isleno chiles, very filling stuff. I suppose to make it the equivalent of typical diner chili I'd add that little container to a can of red beans, some cut up vegetables, maybe a little extra stock to distribute the flavor. There, now it's a Full Meal.(Besides, I like to add half or so of a diced onion and a couple ounces of grated sharp cheddar.) Looking forward to being stable again, so I can make more. Down to 5 little jars. |
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Brian Mailman > wrote:
> Blanche Nonken wrote: > > > They canned beautifully, the lesser head space didn't affect the > > processing, and they work perfectly for my needs. > > but 4 ounces is barely two-three bites.... This is a very richly flavored chili. Made with venison neck (glatt kosher, if you must know, from Musicon Farms), goat, and what passes for lamb in the US. Wesley Pitt's recipe, home-grown and dried Mulato Isleno chiles, very filling stuff. I suppose to make it the equivalent of typical diner chili I'd add that little container to a can of red beans, some cut up vegetables, maybe a little extra stock to distribute the flavor. There, now it's a Full Meal.(Besides, I like to add half or so of a diced onion and a couple ounces of grated sharp cheddar.) Looking forward to being stable again, so I can make more. Down to 5 little jars. |
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Anny Middon wrote:
> Bought some canning jars over the weekend, but the only half-pint ones > available were labelled "jelly jars." I bought them because the jar can't > know if it's filled with a soft spread or chopped tomatoes or pickles. > Mostly I figured that the term "jelly jar" means the waffle pattern on the > jar itself and the the fruit picture on the lid are designed to make jams > and jellies look good. My jelly jars don't have the waffle pattern. They have fruits and vegetables on them and are called decorative mason jars. I'm using two brands - Bernardin and Home Discovery. > > But then I got to thinking -- when I get a pressure canner, are these jars > suitable for use in pressure canning? There didn't seem to a price > difference other than that due to size between the half-pint "jelly jars' > and the pint canning jars. As long as they are mason jars, I don't see why not. Most recipes I've seen don't give the timing pressure canning the 1/2 pints (250 ml) jars though. I've done quite a few recipes this year using BWB and the small jars. BTW, I have 125 ml jars. I can't remember where I got them and I've never seen any recipes using them. I used them for mustard one year and last year for hot pepper jelly and storing homegrown ground herbs. > > Anny > > |
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Anny Middon wrote:
> Bought some canning jars over the weekend, but the only half-pint ones > available were labelled "jelly jars." I bought them because the jar can't > know if it's filled with a soft spread or chopped tomatoes or pickles. > Mostly I figured that the term "jelly jar" means the waffle pattern on the > jar itself and the the fruit picture on the lid are designed to make jams > and jellies look good. My jelly jars don't have the waffle pattern. They have fruits and vegetables on them and are called decorative mason jars. I'm using two brands - Bernardin and Home Discovery. > > But then I got to thinking -- when I get a pressure canner, are these jars > suitable for use in pressure canning? There didn't seem to a price > difference other than that due to size between the half-pint "jelly jars' > and the pint canning jars. As long as they are mason jars, I don't see why not. Most recipes I've seen don't give the timing pressure canning the 1/2 pints (250 ml) jars though. I've done quite a few recipes this year using BWB and the small jars. BTW, I have 125 ml jars. I can't remember where I got them and I've never seen any recipes using them. I used them for mustard one year and last year for hot pepper jelly and storing homegrown ground herbs. > > Anny > > |
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nutNhoney > wrote:
> Blanche Nonken wrote: > > > "Anny Middon" > wrote: > > > > > >>But then I got to thinking -- when I get a pressure canner, are these jars > >>suitable for use in pressure canning? > > > > > > I pressure-canned single-serving batches of all meat chili in 4 oz. > > jelly jars. No problem. > > Oh this is a great idea! Two questions if you don't mind. Do you use > your own recipe? How long do you pressure can them for? TIA I use Wesley Pitts' chili recipe, if you google on his name you'll almost certainly find a copy somewhere. As for timing, I use the times for pints, tomato sauce with meat. I stack the jars two or three deep, in my experience the timing is appropriate. (I forget the exact time, and the book's packed away in a box now.) |
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nutNhoney > wrote:
> Blanche Nonken wrote: > > > "Anny Middon" > wrote: > > > > > >>But then I got to thinking -- when I get a pressure canner, are these jars > >>suitable for use in pressure canning? > > > > > > I pressure-canned single-serving batches of all meat chili in 4 oz. > > jelly jars. No problem. > > Oh this is a great idea! Two questions if you don't mind. Do you use > your own recipe? How long do you pressure can them for? TIA I use Wesley Pitts' chili recipe, if you google on his name you'll almost certainly find a copy somewhere. As for timing, I use the times for pints, tomato sauce with meat. I stack the jars two or three deep, in my experience the timing is appropriate. (I forget the exact time, and the book's packed away in a box now.) |
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Blanche Nonken wrote:
> nutNhoney > wrote: > > >>Blanche Nonken wrote: >> >> >>>"Anny Middon" > wrote: >>> >>> >>> >>>>But then I got to thinking -- when I get a pressure canner, are these jars >>>>suitable for use in pressure canning? >>> >>> >>>I pressure-canned single-serving batches of all meat chili in 4 oz. >>>jelly jars. No problem. >> >>Oh this is a great idea! Two questions if you don't mind. Do you use >>your own recipe? How long do you pressure can them for? TIA > > > I use Wesley Pitts' chili recipe, if you google on his name you'll > almost certainly find a copy somewhere. > > As for timing, I use the times for pints, tomato sauce with meat. I > stack the jars two or three deep, in my experience the timing is > appropriate. (I forget the exact time, and the book's packed away in a > box now.) Probably 75 minutes. I bet 60 or 65 minutes would be OK for those tiny jars. Bob |
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Blanche Nonken wrote:
> nutNhoney > wrote: > > >>Blanche Nonken wrote: >> >> >>>"Anny Middon" > wrote: >>> >>> >>> >>>>But then I got to thinking -- when I get a pressure canner, are these jars >>>>suitable for use in pressure canning? >>> >>> >>>I pressure-canned single-serving batches of all meat chili in 4 oz. >>>jelly jars. No problem. >> >>Oh this is a great idea! Two questions if you don't mind. Do you use >>your own recipe? How long do you pressure can them for? TIA > > > I use Wesley Pitts' chili recipe, if you google on his name you'll > almost certainly find a copy somewhere. > > As for timing, I use the times for pints, tomato sauce with meat. I > stack the jars two or three deep, in my experience the timing is > appropriate. (I forget the exact time, and the book's packed away in a > box now.) Probably 75 minutes. I bet 60 or 65 minutes would be OK for those tiny jars. Bob |
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zxcvbob > wrote:
> Probably 75 minutes. I bet 60 or 65 minutes would be OK for those tiny > jars. That sounds about right. Thanks! |
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zxcvbob > wrote:
> Probably 75 minutes. I bet 60 or 65 minutes would be OK for those tiny > jars. That sounds about right. Thanks! |
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Blanche Nonken wrote:
> Melba's Jammin' > wrote: > >>In article >, wrote: >> >>>"Bob (this one)" > wrote: >>> >>>>Anny Middon wrote: >>>> >>>>>Bought some canning jars over the weekend, but the only half-pint >>>>>ones available were labelled "jelly jars." I bought them because >>>>>the jar can't know if it's filled with a soft spread or chopped >>>>>tomatoes or pickles. >> >>>>Oh, the jars know. They go through special training for that. They'll >>>>report you. I'd be careful. If you're nice to them, they might forget >>>>it. >>>> >>>>Pastorio >>> >>>Bob, I thought we told you to stay away from the ergot.. And next time >>>I catch you eating the moldy rye bread, I'm gonna spank you. >> >>Anything but that, Blanche. Anything! He likes it too much. Think >>Br'er Rabbit in the briar patch. > > OK, then - I won't spank him. No spankings until you shape up, Bob! Damn. I hate it when you guys get together and compare notes... And I was looking forward to an, um, attitude correction. Pastorio |
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Blanche Nonken wrote:
> Melba's Jammin' > wrote: > >>In article >, wrote: >> >>>"Bob (this one)" > wrote: >>> >>>>Anny Middon wrote: >>>> >>>>>Bought some canning jars over the weekend, but the only half-pint >>>>>ones available were labelled "jelly jars." I bought them because >>>>>the jar can't know if it's filled with a soft spread or chopped >>>>>tomatoes or pickles. >> >>>>Oh, the jars know. They go through special training for that. They'll >>>>report you. I'd be careful. If you're nice to them, they might forget >>>>it. >>>> >>>>Pastorio >>> >>>Bob, I thought we told you to stay away from the ergot.. And next time >>>I catch you eating the moldy rye bread, I'm gonna spank you. >> >>Anything but that, Blanche. Anything! He likes it too much. Think >>Br'er Rabbit in the briar patch. > > OK, then - I won't spank him. No spankings until you shape up, Bob! Damn. I hate it when you guys get together and compare notes... And I was looking forward to an, um, attitude correction. Pastorio |
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Blanche Nonken wrote:
> Brian Mailman > wrote: > >> Blanche Nonken wrote: >> >> > They canned beautifully, the lesser head space didn't affect the >> > processing, and they work perfectly for my needs. >> >> but 4 ounces is barely two-three bites.... > > This is a very richly flavored chili. Made with venison neck (glatt > kosher, if you must know, from Musicon Farms), I had no doubt... you know about http://www.kosherbison.com if you want kosher "exotics"? > goat, and what passes for lamb in the US. It's hoggett, I'm told. A teen-ish animal. > Wesley Pitt's recipe, home-grown and dried Mulato > Isleno chiles, very filling stuff. I suppose to make it the equivalent > of typical diner chili I'd add that little container to a can of red > beans, some cut up vegetables, maybe a little extra stock to distribute > the flavor. There, now it's a Full Meal.Well, OK. > (Besides, I like to add half or so of a diced onion and a couple ounces > of grated sharp cheddar.) A-hem. Cheddar on glatt venison? > Looking forward to being stable again, so I can make more. Down to 5 > little jars. It does sound good. B/ |
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Blanche Nonken wrote:
> Brian Mailman > wrote: > >> Blanche Nonken wrote: >> >> > They canned beautifully, the lesser head space didn't affect the >> > processing, and they work perfectly for my needs. >> >> but 4 ounces is barely two-three bites.... > > This is a very richly flavored chili. Made with venison neck (glatt > kosher, if you must know, from Musicon Farms), I had no doubt... you know about http://www.kosherbison.com if you want kosher "exotics"? > goat, and what passes for lamb in the US. It's hoggett, I'm told. A teen-ish animal. > Wesley Pitt's recipe, home-grown and dried Mulato > Isleno chiles, very filling stuff. I suppose to make it the equivalent > of typical diner chili I'd add that little container to a can of red > beans, some cut up vegetables, maybe a little extra stock to distribute > the flavor. There, now it's a Full Meal.Well, OK. > (Besides, I like to add half or so of a diced onion and a couple ounces > of grated sharp cheddar.) A-hem. Cheddar on glatt venison? > Looking forward to being stable again, so I can make more. Down to 5 > little jars. It does sound good. B/ |
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In article >, zxcvbob
> wrote: (snippage, including attributions) > >>>Oh, the jars know. They go through special training for that. They'll > >>>report you. I'd be careful. If you're nice to them, they might forget > >>>it. > >>> > >>>Pastorio > >> > >>Bob, I thought we told you to stay away from the ergot.. And next time > >>I catch you eating the moldy rye bread, I'm gonna spank you. > > > > Anything but that, Blanche. Anything! He likes it too much. Think > > Br'er Rabbit in the briar patch. > > "PLEEZE don't beet me with that thar wooden spoon. ANYTHIN' but that." > > Best regards, > Bob Oh, Lord! Not you, too!! mumblemumblebeetmemumblemumble -- -Barb, <www.jamlady.eboard.com> An update on 8/30/04; check the Fairs Fare tab. |
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