Chay expressed precisely :
"Brenda" <bshe...@nf.sympatico.ca> wrote in message news:492edb74$0$5475$9a56...@news.aliant.net...
"Chay" <born2...@yahoo.com> wrote in message news:492ecebf$0$5472$9a56...@news.aliant.net...
Anyone bottle moose in the oven?
"towngal" <pab0...@REMOVETHISwarp.nfld.net> wrote in message news:492ef481$0$5488$9a56...@news.aliant.net...
"Chay" <born2...@yahoo.com> wrote in message news:492f137e$0$5481$9a56...@news.aliant.net...
Chay wrote:
> Anyone bottle moose in the oven?
I prefer da do it hout in the store. I can't fit in the hoven ol man...;-)
> How do you do it?
I puts da moose in da bottle, puts the top on er and slings er in the
pressure cooker.
> Recipes please.
Moose
;-)
"Chay" <born2...@yahoo.com> wrote in message news:492f1466$0$5474$9a56...@news.aliant.net...
"Chay" <born2...@yahoo.com> wrote in message news:492f137e$0$5481$9a56...@news.aliant.net...
"Brenda" <bshe...@nf.sympatico.ca> wrote in message news:492f49e5$0$5497$9a56...@news.aliant.net...
Thanks for the interesting discussion. The only things we have
'bottled'; in recent years has been blueberry jam (with sugar and
pectin etc.) and bottled boiled beets in vinegar.
Reading this thread just realised they are two products that one does
not cook or reheat again after the bottles are opened for use. The
part contents are then refrigerated until used up. No problems with
mould or 'going off' to date or in past years.
I guess both products somewhat, or very, acidic?
In both cases they are precooked and then 'bottled' in mason jars, not
cans, using a large stove top boiler.
It's possible by the way to reuse some lids, although it's not
recommended, if one has temporarily run out of Mason jar lids.
Haven't tried bottling turrs/murrs or moose rabbit etc. So the
warnings are welcome.
Have no experience of 'canning'. How are the cans sealed or closed?
BTW thinking back to the days of WWII food rationing, just about
anything 'food' could be bottled; that included turnip greens, home
raised rabbits, pigeons, even stinging nettles, dandelions, and almost
anything that could be home grown, or grown on an allotment in the
local park and/or on spare ground almost anywhere including alongside
railway tracks and the verges of back lanes and side roads.
Rose 'hips' the seed pips left after rose blooms are very high in
Vitamin C and apparently can be made into jam! And of course any wild
berries also. Horse chestnuts were fed to pigs along with other food
scraps.
Don't recall too many cases of food poisoning but everyone was busy
running the war and trying to survive!
"Chay" <born2...@yahoo.com> wrote in message news:49301900$0$5502$9a56...@news.aliant.net...
B: Yes, both those items are high acid so a proper processing using the
water bath method is fine.
It's possible by the way to reuse some lids, although it's not
recommended, if one has temporarily run out of Mason jar lids.
Haven't tried bottling turrs/murrs or moose rabbit etc. So the
warnings are welcome.
Have no experience of 'canning'. How are the cans sealed or closed?
B: Actually, you have. Any process that preserves food by sealing it in
bottles, cans or pouches and applying heat to destroy bacteria is called
canning. My father used to can the salmon and trout he caught during the
summer. I remember he had a sealer that sealed the lids to the cans and
then he would process them. The fish cooked in the cans.