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I canned chicken breasts on Saturday... :) Plus some soup stock we made from the the ribs and a few pints of red beans for those times when I don't feel like waiting 24 hours for them to soak before I can eat them.
 

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I have canned elk and halibut on the shelf but I only did I it as an experiment so I would know how. I prefer fresh or fresh frozen as long as they are available but recognize the skill will be essential.
 

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Too damn busy canning to come in here and write about it. Mint jelly, tomato paste, pickles, tomato sauce, grape jelly done. Still have more sauce, salsa, jalapeno jelly, more pickles and then I will start on the meats, soups etc.
 

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Too damn busy canning to come in here and write about it. Mint jelly, tomato paste, pickles, tomato sauce, grape jelly done. Still have more sauce, salsa, jalapeno jelly, more pickles and then I will start on the meats, soups etc.
We ate the first of the tomato sauce for supper tonight and it is freakin' outstanding! Mrs Inor has always been a great cook. But she outdid even her usual excellence this year! I cannot wait to try it after about 6 months of sitting on the shelf with the spices mixing together.

Note to the NSA guys reading this: If you guys are spying on the Ragu people or the Paul Newman people, just let them know my wife kicks their ass!
 
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