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Post by meemo on Jun 29, 2010 7:43:06 GMT -5
The beef chunks are raw. I drop a boullion cube in the bottom of the jar instead of salt and fill the qt jar half way with chunks of raw beef, then fill with boiling water. That makes a real nice broth to either go in the soup or stew or to thicken into gravy. The ground beef I brown, put in a strainer and pour hot water over to rinse the fat off. Then I put a boullion cube in the bottom, fill the qt jar half way with the cooked meat and finish filling with boiling water. If I'm using the meat in chili or spagetti or tacos I fill the jar with meat and leave out the broth. Works both ways. Either way if theres a ring of fat in the jar I lift it out before using it. I know the experts will tell you the fat gets old tasting or something but I've not found that to be so. Even in jars that are 4 or 5 yrs old. You dont have to have the broth. It just works best for the way we eat.
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Post by michelle on Jun 29, 2010 11:21:16 GMT -5
Thanks!
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Post by Valerie on Jun 29, 2010 13:11:52 GMT -5
A friend gave me a bag of squash the other day, yellow straightneck and some white scallop (the best squash I ever had). I cooked some that night, and will probably cook some more tonight. I'm debating whether to dry or freeze the rest, though. What do y'all think?
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Post by eyeofthestorm on Jun 29, 2010 13:58:45 GMT -5
Valerie, I like it dried sprinkled with seasoning salt, but I don't know if that appeals to everyone (they're kind of like chips, kind of not). You are supposed to eat them that way, they don't reconstitute well supposedly.
I just went through processing 20+ lbs of zephyr (like yellow neck) and some other summer squash IDK the name of - looks like a melon until you cut into it. I pickled a bunch - very tasty. I dried a bunch. That left me with 5 lbs I couldn't bear to look at any more, so I shredded & froze it for zucchini bread. I put some in cake yesterday (from Dining on a Dime) and it was pretty tasty. Everyone (even DH) liked it, but we all agreed it could use some cream cheese icing.
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Post by Valerie on Jun 29, 2010 15:25:08 GMT -5
I'm glad you mentioned the fact that dried squash doesn't rehydrate well. I'm gonna freeze it, so we can have it for supper in the future. Thanks!
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Post by eyeofthestorm on Jun 29, 2010 15:37:39 GMT -5
Valerie, you might want to freeze just a bit first and see what you think. Shredded, I think it's fine, but a lot of people find it's too mushy for their taste if frozen in slices/chunks.
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Post by Valerie on Jun 30, 2010 5:16:07 GMT -5
Thanks, Sandra. It's mushy when I get through cooking it anyway. That's how us rednecks know when our veggies are done.
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Post by weg on Jun 30, 2010 7:51:43 GMT -5
I freeze squash.Its not too bad.I will freeze some today as its coming on quickly now.I have found that I need to let it drain some to make sweet bread.
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Post by meemo on Jun 30, 2010 10:05:25 GMT -5
Willa, if you spread it out some and sprinkle lightly with salt it will draw a lot of the moisture out. I blot it off with a towel. If you are using it in bread or cake adjust the amount of salt in the recipe.
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Post by weg on Jun 30, 2010 11:12:58 GMT -5
thanks peggy.
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Post by Granny Smith on Jun 30, 2010 11:37:26 GMT -5
The blueberries are still in the dehydrator, but they're drying nicely. I like this way of fixing them. The end product is much nicer than any other way.
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Post by Valerie on Jun 30, 2010 14:51:11 GMT -5
I dried a whole bunch last year and forgot to use them! Think they're still good?
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Post by weg on Jul 1, 2010 8:26:19 GMT -5
A younger couple that I know has started living the homesteading life.This year they have poultry for sale.I bought 5 processed chickens from them yesterday so today I will cut them up and freeze them.I am gonna get more in September.Only 2.00 a pound for healthy meat.
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Post by meemo on Jul 1, 2010 8:43:38 GMT -5
The first time I butchered some of our home grown chicken back in Tn it almost made me cry. For years I had not been able to figure out why I couldnt duplicate my mama's fried chicken. I was determined when I was first married to watch close and be able to make it as good as she did. After a while I just gave up. The first piece of that chicken I fried was sooooo good and there was the taste I had been looking for. It just aint the same as what you buy in the store. I would gladly pay that much for home grown chicken.
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doris
Line Cook
Posts: 447
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Post by doris on Jul 1, 2010 9:03:59 GMT -5
I'm having a really stupid question..... I don't understand the question. What do you mean by "what are you putting up?" I always thought it had something to do with "cleaning up, or putting the stuff up"
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