- Thread starter
- #21
Baymule
Herd Master
Canning dog food again. We took 4 lambs to slaughter and I kept the offal. Liver, heart, kidneys plus 2 old pork roasts. I put half a cup of cooked rice in each quart. I just took 7 jars out and started 6 more, plus 1 quart of broth. After this batch is done, I’ll have 7 more quarts of broth and rice. I was down to 4 quarts of dog food! I still have 12 quarts of chicken backs from the Cornish Cross we raised this spring. We’ll be slaughtering 10 old layer hens, so they will get more chicken backs, necks and gizzards.
This takes 90 minutes of pressure canning. Can anybody say BORING? Just put the weight on batch #2, got to wait for it to get up to pressure before I can start timing.
I sit and stare at the canner like it’s going to blow up. It’s not, it stays right on a bit over 10 pounds, but I still won’t leave it alone. So here I sit for an hour and a half, thinking about all the other things I could be doing besides watching a dial that don’t move.
It does make me feel good to not be wasting meat, because I don’t like the offal. Dogs sure love it.
This takes 90 minutes of pressure canning. Can anybody say BORING? Just put the weight on batch #2, got to wait for it to get up to pressure before I can start timing.
I sit and stare at the canner like it’s going to blow up. It’s not, it stays right on a bit over 10 pounds, but I still won’t leave it alone. So here I sit for an hour and a half, thinking about all the other things I could be doing besides watching a dial that don’t move.
It does make me feel good to not be wasting meat, because I don’t like the offal. Dogs sure love it.