Some of the vacuumed packs of lemon juice in the freezer We like nice fresh water with added lemon juice no sugar…. ..just lemon juice / water freshly made as required
We canned 7 pints of salmon and vacuum packed and froze the rest of the 10 salmon. Probably about 35 pounds of fish after they were cleaned and processed.
Im just curious how you can salmon @Don Alaska not that id prob ever make any for myself as DH won’t eat salmon I buy Atlantic salmon for my self ( fresh) and tiny cans of tuna with chilli for the rare times I feel like a bit of lunch I’d imagine it would involve quite a bit of careful preparation / canning
Thanks Don …..yes a long time to keep an eye on the canner while is hisses away ,Aussies used to can rabbit , I’ve actually got a very old Fowlers Vacolla canning book I’m sure it has canned rabbit instructions in it . Im sure there are Aussies who still can meats , however it’s advised by most canning outlets when you buy jars NOT to attempt to can any meats …..and I’m not even sure why …maybe it’s because someone didn’t follow instructions and suffered serious illness or maybe died from improper preparation / cooking
It takes a long time and many are under the mistaken impression that water bath canning for a longer time is the same as pressure canning. That has led to many injuries and deaths over the years from botulism. Meat and fish can be done safely, but it does take patience.
The very old book I have I’d think it would date back to the late 1940’s by it description ( 18th edition ) Mine it getting a little fragile , I’ve had it around 50 years @Don Alaska
Inside the cover of the old Fowlers preserving book it states you can’t buy a a Fowlers book unless you prove by adding serial number that you have a canner ….. that was fairly harsh …many would have only used an old wood burning copper if they could afford or had jars to can food . We never had fruit trees as youngsters as it was to arid with little water to grow much in the way of gardens However when my gran made Christmas puddings months before Christmas she would boil them in a old copper out in the unlined tin shed ( her bathroom )
Here is the lemon juice @Marie Mallery it’s sorta settled with pulp on bottom of jars even tho I strained it twice prior to bottling It’s pure juice ..no sugar bottled room temp not cold ……not hot …water bathed for 20 mins ….( No not pressure canned ) ..not one failure …I’ve also got Ice cube in vacuum packs of lemon in freezer ..see previous page of posts ….we use a fair bit of lemon juice in just plain fresh filtered water…for drinks The dried zest was very easy dried in oven but keep in freezer for ease of grabbing when I want to use it
If you are going to try drying the zest …( very thin strips of skin/ or grated which I prefer)…and dries quicker … @Marie Mallery NO White bits ….or it can turn out bitter…I use dried zest in a prawn and a fish dish …and when we rarely eat pork Dry on the lowest oven setting your oven has …..for about 1/2 hour …..( for grated ) …I open door half way through “ cooking “ and seperate any bits that may be stuck together…..I use my fingers … ….to,ensure its throughly dry I use baking paper on trays ..makes it easy after it’s cooled to tip into jars… I believe it can be made into a powder using a coffee grinder but I’ve never done that
Wonder if it will get to hot? …… @Jake Smith I can’t remember without getting my instruction book out for my dryer what the lowest setting is. … My ovens lowest setting is just under 100c and it was ideal for drying the zest….set between keep.warm ….and the 100c I might go drag my book out and check the low setting on my snack maker Ezi Dri…wich is a baby compared to your nice looking dryer … can I duck over abd borrow yours for drying apricots in December … My dryer is useless for drying apricots So this how we dry ours