I like having it all full of food, then as the winter progresses and spring approach..., the jars slowly turn empty just waiting to be filled again... it is a fun process. :)
Oh i'm jealous of the meat slicer which could be used to slice veggies too.... altho my thumb was twitching.... i'm sure i'd end up cutting something off if i had that...lol
@PYehl: John said to use it for slicing veggies, and I said "no way". I like my fingers. :) It is really a bit over kill I think. I wonder if that "Salad Shooter" would be any good? I think maybe just a mandolin and some gloves really sounds fine. I actually have done just fine with a knife. I would like to speed up the cutting process sometimes, as it does really take some time to fill both dehydrators at the same time.
@JMTKMS: Salad Shooter- I have one and never use it. I was given one of those Slice-O-Matics for Christmas by my daughter's mother-in law (to help me make her pickles). I always appreciate the thought behind everyone trying to make it easier on me but in the end I always go back to my knife. I let my neighbor Sarah permanently "borrow" the Slice-O-Matic. If you want to try out the Salad Shooter I'll mail it to you.
@RoriTx: Thank you for the offer, I just looked them up online, and it seems to me that it probably does not cut any more consistent... my Kitchen aid. It seems they both work on the same principle. I really want something that will easily make a consistent s... slice... but you are probably right that just using a knife is the best, most efficient way. :) :) I had seen advertisements for the salad shooter, and of course they used nice evenly sliced cucumber..., I never really thought about ... the machine functioned and that the advertisement was a little bit misleading. If you lived next door, I'd try it... but more out of curiosity. Thanks again! :):)
@RoriTx: Hey Rori, I have a couple questions about canning. When I can green beans in pint jars, the water level seems to stay at the 1 inch head-space that I originally p... them at, but when I process the quart jars they seem to loose water. I feel like I am getting all the air bubbles out, so is there a trick to this or are the pints just easier? Do you process your tomatoes in the pressure canner or hot water bath?
@JMTKMS: Tomatoes: if it's majority tomato only I'll water bath them as long as they're a high acid type or if I've added some vinegar/citric acid to the recipe but if I've made a sauce/veg mix with low acid foods I pressure them ( I pressured the stewed tomatoes and okra mixes). I don't like the taste of lemon juice in canned tomatoes or using citric acid too much so when in doubt I just pressure them. The new rules say no canning with oil in the jars but I still do some of that too.Food expands under the pressure from canning so you might have packed the quarts more tightly w... beans than the pints. They don't have an air tight seal until they cool down and the pressure inside the jar changes so if the jars have too many beans inside they will push the water out into the pot.You can still eat them it won't hurt them as long as your seal is good. In six months or so the color may change a little on the top where they are in the air but if your grossed out or anything just knock it off the top first.
@RoriTx: Thank you! I am enjoying the pressure canner, but it still does scare me. The canning and eating what I've canned both scare me. I am getting better, and it is nice to have canned veggies that are not pickled! :) :)
Add your comment here