I’m so excited; I received a package I had been waiting for. About a week and half ago, I decided to bee bop over to http://www.etsy.com
just to window shop. I came across a category on this site titled Vintage. I went into Vintage Housewares and came across a bowl set. Not just a bowl set, this set matched the bowl my grandmother once had. Before my grandmother passed away, she had this bowl that was cream color with a gold rim and leaves/flower type design. I remember it from when I was a kid. This bowl would sit on the table at family dinners with soup or stew in it. I found the same type of bowl and pattern on this website. Bulldog Man saw the excitement on my face when I found the bowls and he said “Baby Doll, why don’t you buy those bowls.” I did, I bought them. The bowls arrived, all in one piece. When I pull these bowls out of the cabinet to use, I will always feel as if my grandmother is in the kitchen with me cooking.
Today was a beautiful day to cut the grass. I tackled cutting the front, back and sides early this morning. I came in, washed up, and started packing and preserving a 5 gallon bucket of rice. I also pulled out my handy dandy Food Saver, and bagged the remainder of a 30 pound bag of dog food. I didn’t want an open bag sitting on my kitchen floor. It prevents an invitation for any bugs.
Next, it was time to can some beef broth. The last time I went to the butcher, I ordered 10 pounds of beef bones to process into. I pulled out my Ball Blue Book and followed the recipe for beef stock; I doubled the recipe.
In a large stock pot, I placed 8 pounds of beef bones, 4 quarts of water, 2 medium onions, 2 carrots, 2 celery stalks, 2 bay leafs and 8 small beef bouillon cubes. I cooked the broth for 3 hours and removed the bones from the pot, and strained the vegetables out of the broth. I placed the broth in the refrigerator overnight, making it easier to remove the grease from the broth. The next day, I pulled out the broth and removed the grease. I placed the broth back into a pot and heated. In the mean time, I prepared the jars for pressure canning. I followed the Ball Blue Book instructions for pressure canning. I processed the beef broth in quart jars for 25 minutes at 10 pounds of pressure.
|Bones and water|
|Add vegetables and spices|
|Remove bones and vegetables|
|Remove grease from bowls|
|Clean and heat jars|
|Clean and heat lids|
|Place broth in hot jars and remove air bubbles|
|Wipe jar clean|
|Use tool to remove hot lids|
|Place lid and ring on each jar|
|Place jars in hot pressure canner|
|Close pressure canner and bring temperature up, make sure to|
release steam for 10 minutes before doing anything else
|Put the pressure regulator on the pressure canner|
|Bring the pressure up to 10 pounds for 25 minutes|
|After the canner has cooled off, remove your jars, and|
place in an area that doesn't have a draft.
Was your day just as busy?