Canning

[raymond]

  Rebel canners on Facebook ,pretty cool what they are canning .

[silverfox]

Oct 26, 2016 15:45:41 GMT -6 raymond said:

  Rebel canners on Facebook ,pretty cool what they are canning .

So far I have preserved kale,asparagus, bok choy, and lots of young fat eatin chickens. As the seasons unfold, I continue to eat and preserved my extra and give most away to the local town folks who make too much income to be able to afford to grow their own and harvest their meat! I don't can meat but freeze lots of home grown chickens and venison. All the meat I need except for fresh wild fish and mammals.

I don't buy food or sell food but eat lots of awesome food. Gotta know my food before I eat it! None of this grocery store weirdo stuff from Bolivia or Peru! I pic it or kill it! Only weakness is coffee! haha

[krank]

Shame that canning lids are so expensive. Some cost more than a can of beans. I do like pickles though. You cant buy pickled bluegill or okra or banana peppers in the store so I make that.

[bigbob]

Around here (St. Louis) Greek pickled Banana Peppers are called, "Pepperoncini" (sp).

[raymond]

My dad pickles them stuffed with sourkraut

[krank]

I like them stuffed with taco meat but not pickled. Like I say, prices on canning jars and lids are so stupid, I freeze and dehydrate except pickles.

[jerry]

Will have to check out Rebel Canners. Grew San Marzano tomatoes this year and have been canning spaghetti and pizza sauce.Attachment Deleted

The cans below are rendered lard which leads me to a question.....

Has anyone ever rendered lard from the possum/coons they trap?

[pops]

I believe Krank has rendered coon fat down if I remember right. Mike?

[krank]

Forget the possums. I render lots of coon fat and use it for lots of stuff. Real easy to do. Bear in mind that a coon is related to the bear and bearfat is famous. I never have used coonfat on a biscuit but I think it would be ok. I surely would eat it if I was a homesteader.
Fill a pot with fat and water and boil it to clean it.(hour?) Avoid any meat or blood as much as possible. Dip the fat out of the boiling water into another pot. You will see all the dirt and such that fell to the bottom of the water pot. Slowly cook the fat and any water will evaporate and oil will form. Simmer and watch the fat shrink and the oil form. The chunks of fat will turn to cracklings and float in the oil. Keep simmering as long as you dare. Severe penalty for getting too hot and scorching it brown. Pour off that grease and let it cool. Use crackling for pet food or trap bait. You can eat one if you want.