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Old 02-28-2019, 02:02 AM   #16
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Re: What is your culinary adventure today?


All of a sudden my first letter in a word capitalizes when I make a hard left turn
Like this? I canít figure out how to stop this? My iPod has a mind of its own,
And itís annoying.

Yeah, auto correct is annoying...

I would like a slappy too...and a regular dancing banana, not a rocking one
And a clueless (donno) one with both hands in the air.

Iím waiting for the Wooley man to jump back in to tell me that he
Canít get shrimp in the back hills of Kentucky.
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Old 02-28-2019, 04:52 AM   #17
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Re: What is your culinary adventure today?


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I wrote slappy & it auto-corrected.
Can you turn off auto-correct?
slappy
Yes, yay!
Hmm, says slappy on my screen, TK's screen also apparently. She's posting all those good pics and all I had last night was a lousy piece of smoked sausage on a bolillo. Bolillo is Spanish for "little bobbin." A Mexican bread.



The last shrimp I got here at the bay were nasty and cost nearly $10 lb.

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Old 02-28-2019, 06:45 AM   #18
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Re: What is your culinary adventure today?


I googled "how to remove auto-correct." It was easy. @Two Knots .
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Old 02-28-2019, 06:58 AM   #19
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Re: What is your culinary adventure today?


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I googled "how to remove auto-correct." It was easy. @Two Knots .
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Old 03-01-2019, 07:52 AM   #20
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Re: What is your culinary adventure today?


Making another double batch of BBQ sauce this morning. Want to make sure I've got plenty when I start canning the shredded pork. Any left over sauce will be canned or used in BBQ Baked Beans I'm planning on canning soon.
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Old 03-01-2019, 08:16 AM   #21
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Re: What is your culinary adventure today?


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Making another double batch of BBQ sauce this morning. Want to make sure I've got plenty when I start canning the shredded pork. Any left over sauce will be canned or used in BBQ Baked Beans I'm planning on canning soon.
Do you incorporate pressure cookers in your cooking/canning process?
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Old 03-01-2019, 08:39 AM   #22
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Do you incorporate pressure cookers in your cooking/canning process?
Yes I use either a pressure canner/cooker and a water bath canner depending on which process is required. For instance this shedded pork w/BBQ sauce will be processed in a pressure canner for the required amount of time, I forget it and will need to look it up. The BBQ sauce if canned by itself is sufficiently acid to be OK in a waterbath canner. The combination of meat and sauce may be sufficiently acid also but the rule is process according to the ingredient that takes the longest time also meat is not waterbath canned. Here is a link to the National Center for Home Food Preservation that you can peruse if you are not familiar with it.

https://nchfp.uga.edu/index.html

For pressure canning I use a 22 qt. pressure pot.
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Old 03-01-2019, 08:42 AM   #23
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Re: What is your culinary adventure today?


Is it a pressure cooker or sterilizer pot that is used in canning, like the old fashioned baby bottle sterilizer?
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Old 03-01-2019, 09:33 AM   #24
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This is what I use. A 22 qt. Mirro pressure canner. You can also cook in it but I think it's a bit big. It will hold up to 18 pint jars stacked or 7 quart jar. There are smaller cooker/canners. And more, much more expensive canning pots.

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Old 03-01-2019, 09:38 AM   #25
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Re: What is your culinary adventure today?


That is a serious canner!
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Old 03-01-2019, 09:45 AM   #26
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Re: What is your culinary adventure today?


Seriously heavy too when fully loaded. Not recommended for use on glass top ranges.
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Old 03-01-2019, 10:08 AM   #27
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Re: What is your culinary adventure today?


How long does it take?
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Old 03-01-2019, 10:46 AM   #28
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Re: What is your culinary adventure today?


Depends on what you are processing. This shredded pork and sauce will take 75 min. I think. Or maybe 90 min. I'll need to check before I start. Most soups take 75 to 90 min. Chicken stock 20 or 25 min. All of them quarts take longer that pints, usually 5 to 15 minutes longer. Over all time to heat the product and pot, fill jars and load pot, time to vent the pot and time at pressure can be from 2 to 4 or 5 hours. Then usually 45/60 min. to cool before to zero pressure before the pot can be opened.

Sounds a long time but most folks make a day of it. When I can chickens I also make stock. I'll cook 2 5/6 lb. chickens in a gallon of water with the aromatics. Remove the chicken add more aromatics and 2 gallons of water, simmer a while then can all the stock, two batches of 6 quarts. Stock doesn't process very long. Next day bone and reheat the chicken in water or stock. Fill the jars and can usually 12 pints at once, remember the thing holds 18 pints. The chicken processes for 75 minutes I think. And you know I'm a little weird too. I'm just morally opposed to running this thing less than 3/4 full.

I always have my Ball Blue Book there to refer to.

https://www.freshpreserving.com/ball...1034026VM.html
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Old 03-01-2019, 10:53 AM   #29
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Re: What is your culinary adventure today?


I also can chunks of pork. The pork and chicken can be used to make other dishes or salads etc. The shredded pork could be used for meat pies, empanadas, calzone, maybe added to a frittata, etc. if I didn't put the BBQ sauce. I will put the pork and sauce on pizza also, wife likes it too. Weird.
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Old 03-04-2019, 05:14 AM   #30
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Re: What is your culinary adventure today?


Today, sometime during the day, I'll likely fix fish tacos. Probably using catfish nuggets coated with Zatarain's Seasoned Fish Fry and baked. No telling what else will end up going into them. Could be as simple as shredded cabbage or lettuce and grated carrots or maybe a salsa or who knows. I prefer baking the fish to frying because of less cleanup and no oil added. I just roll the fish in the seasoning, it sticks OK if you don't dry the fish, place on parchment paper on a baking sheet and bake @ 350 until I decide it's done.
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