Baby arrived today. She weighs in at about 15 lbs.
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Sent from my iPhone using Tapatalk
Baby arrived today. She weighs in at about 15 lbs.
Sent from my iPhone using Tapatalk
Baby arrived today. She weighs in at about 15 lbs.
Sent from my iPhone using Tapatalk
I’ll be doing a test run with the new canner tomorrow with just water, to see how it all works together with our glass top stove., before I do something simple on Sunday the first time out, like maybe a split pea and ham soup with some of today’s leftover ham.
Reading through the manual that came with the canner, there are several references and instructions to not adding thickeners to soups, stews, etc. Something about how it affects heating inside the jars? Well, my grand plan at some point soon is to help the S.U. make up a big batch of smoked duck and sausage gumbo that I would pressure can. You can’t make a good gumbo without a roux, and you can’t make a good roux without using flour to thicken it. So, am I just reading too much into what I have read so far? Do they really mean to not thicken stuff at all even if that’s the proper consistency to eat it? I mean, we would make our gumbo ready-to-heat-and-eat, not to thicken it to the point where we’d have to add more water or stock to thin it down first.
NRA Life ∙ MSI ∙ MD Designated Collector ∙ Certified Beer & Mead Judge
Would it be possible to make your gumbo without the thickeners and can. Then when you go to heat up the canned gumbo you make the roux to add then or use okra to thicken it.
Would it be possible to make your gumbo without the thickeners and can. Then when you go to heat up the canned gumbo you make the roux to add then or use okra to thicken it.
Yes that is how you do it. Then when ready to eat you you out some joice and use butter and flour to make the roux then.
ten pints of raw pack deer meat today. Ground a bunch too and steaked some out.
Rest tomorrow again and maybe me and the girl each kill another next week to put up.
Nice gift!I got this as a gift today lol
Archeryrob
Would you be willing to share your raw pack process/recipe? I assume that you are packing it in stew chunk (1" roughly) cubes? I have not done a raw pack yet and don't want to screw it up or wind up with an unappetizing product to serve. Thanks from a rookie.