Older pics of my Canning Room

[tam91]

omg I would love to find some leaf lard - the BEST pie crusts

(and kidney suet from a beef for the best pastie crusts)

[Father'sDaughter]

Yes, leaf lard is the way to go! I occasionally find it at farm stands that sell their own farm raised meats.

As for the cheap supermarket stuff, who knows what's in it. I don't think that it has "gone bad" I just think it was bad to start with!

[Hellmanns]

Originally Posted by coronabarb

Yes to taking the rings off in storage - Worth is right. One huge reason is if something goes wrong in that jar and the food spoils, you want that lid to pop off as a warning. If a ring is left on a jar that goes bad, it can create what is known as a false seal. The lid can unseal and then seal back on. That's also the reason jars should not be stored upside down. Again, you wouldn't want the lid to unseal and then seal back with the weight. Sometimes, even when we follow the directions exactly, things go wrong.

I guess I will always store my canned sausage upside down. My 92 year old grandmother always did, as did her mother.

When I was younger, we stored sausage and pork chops by larding them in a crock.

[wildcat62]

Those are some fine looking meals. Nice setup on the canning.

[Hellmanns]

Originally Posted by wildcat62

Those are some fine looking meals. Nice setup on the canning.

Thanks! It's about time to start again..

[wildcat62]

Got started last weekend with 7 pints of pickles.