Member FaithfulAcre
MemberForum Replies Created
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Sounds like a great idea! I might be interested too!
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I love to can meat also. My favorite meats to can are pork butt and pineapple chicken. I can just add BBQ sauce to the canned pork butt for pulled pork. The pineapple chicken is prepared with rice to make a great meal. I use the juice from this to make the rice and sometimes add more pineapple tidbits with it. Both really make super easy meals.
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I would also consider some natural medicinals. Many are plants that are already popular – hyssop, rudbeckia, lemon balm, etc.
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Great ideas everyone. Thank you!
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I grow a large amount of food in sterilite storage containers, feed containers, tubs from walmart, 5 gallon buckets, and just about any large container I can. They all do well, but the sterile containers only last about 4 years. Make sure you have them in place, because not only are they heavy, but the cheaper containers will tend to crack after a few years. One more idea for you – Walmart will sell their used deli buckets for $1 each. These come in 2, 3, and 5 gallon sizes. You may only be able to get 3-5 at a time, but it saves a ton of money.
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I harvest my sweet potatoes around 120-150 days after planting. They need to be out of the ground before any freeze.
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Glad you liked it!
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Thank you!
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Great idea!
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I will have to remember to try canning the whole fajita mix. I just started canning peppers and onions for fajitas together in order to use those smaller onions that won’t store well. The meat in there too is a great idea.
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Hawaiian Chicken
2 lbs. boneless chicken
1 can pineapple chunks
1 cup pineapple juice (from the pineapple can) – add water or apple or orange juice if a bit short
⅔ cup sweet peppers (different colors for a bit of color) cut into pieces
½ cup brown sugar
⅓ cup soy sauce
1 tsp ginger
optional – 2 chopped green onions
Canning: (LEAVE 1 inch headspace!)
1. Cut up the chicken into 1 inch squares and distribute between 5-6 pint jars.
2. Divide the pineapple chunks between the jars and also
the sweet pepper chunks and any onions.
3. Mix the remaining ingredients and divide between the jars.
4. Cover solid ingredients with chicken broth as needed, leaving 1 inch headspace.
5. Process at 10 lbs pressure (or local pressure requirement) for 70 minutes or as you would
regular chicken in a pressure canner.
When opening canned recipe, simply heat and serve over rice.
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I do something similar, but then I also use the bones in the end to make bone meal for the garden. Saves a ton of money.