For the future
Jan. 26th, 2023 11:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
greenstormDid a canner batch of "beef stew" (healthy canning) with half a bottle of jerk seasoning instead of the recommended spices, slightly less potatoes and carrots than recommended, and no onions. Used a little salt, and better than bouillon instead of stock. 2.5kg pork (plus 1kg onion and potato) make a full canner.
Did a second canner batch of "pot roast in a jar" (healthy canning) using my gooseberry wine instead of the recommended white wine, and using one bay leaf per 500ml jar (these are the bayleaves Josh brought me from my mom's tree). I used only one onion for 4kg of pork, and put in 2tbsp of onion powder and 2tbsp of onion powder for the batch, and that's it for alterations. I like the proportions on this one.
Definitely like raw pack better than the "boil first" ones for ease of use.
Edited to add: "pot roast in a jar" was a little too salty, I'll want to eat those jars over mashed potatoes or noodles and reduce the salt for next time.
Did a second canner batch of "pot roast in a jar" (healthy canning) using my gooseberry wine instead of the recommended white wine, and using one bay leaf per 500ml jar (these are the bayleaves Josh brought me from my mom's tree). I used only one onion for 4kg of pork, and put in 2tbsp of onion powder and 2tbsp of onion powder for the batch, and that's it for alterations. I like the proportions on this one.
Definitely like raw pack better than the "boil first" ones for ease of use.
Edited to add: "pot roast in a jar" was a little too salty, I'll want to eat those jars over mashed potatoes or noodles and reduce the salt for next time.
