Saturday, November 26, 2011

Turkey Carcass Soups . . .Very Tasty!

To my followers I owe you an apology. I had planned to take pictures and make a couple of kinds of soup with my turkey carcass a key to the rich and tasty broths . . . HOWEVER, my dear husband shot a deer (an eight point buck) on Wednesday evening (while I was busy cooking for Thanksgiving dinner).

Needless to say, instead of making turkey soups the day after Thanksgiving, we spent the day instead processing venison. He skinned it out while I put up some Christmas decorations and made room in the kitchen for our project.

After a light lunch, he brought the sectioned deer into the kitchen and for the next six plus hours, we worked our tails off. I am including pictures of our bounty, and will include turkey soup recipes at the end of the post.

We now have in our freezer several steaks, a huge roast, eight packages of backstrap (tenderloin), twenty-five pounds of ground venison and a few steaks. The rest I canned and we ended up with seven quarts and eight pints of tasty, tender venison to add to our food storage. It is a tedious job to remove as much meat from the bones as possible (we cannot tolerate waste), our backs and feet hurt, but we are satisfied with our accomplishment.

Now for the soup! Remove most of the skin and any stuffing. Include the wing tips (and the wings and part of the thighs if they are not popular at your table). Break the bones apart so that they will fit into a large stockpot. Cover with water, bring to a boil and then reduce the heat and simmer for about an hour. Remove the bones and any meat, fat or skin and let them cool enough to handle them comfortably. 

Strain the stock to remove any small bones or undesirables. You may now use the stock to make soup or store it in the freezer or can it (I pressure can mine).

Pick the meat from the bones. You will be amazed at what a good amount of meat you will get. Set it aside.

Here are my family's favorite turkey soup recipes:

Turkey & Rice Soup
 To the strained turkey broth add:
1 large onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
1 T. chicken bouillon or soup base
1 c. of rice (parboiled such as Uncle Ben's works best)
1 can of mushrooms
Cook until the vegetables are tender and the rice is done.
Add the turkey meat (coarsely chopped) and season with salt
and pepper to taste.

Turkey Noodle Soup
To the strained turkey stock add:
1 large onion, chopped 
2 stalks celery, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
1 T. chicken base or bouillon
Salt and pepper to taste
1/2 lb. fine egg noodles
Cook until the vegetables are tender and the noodles are done.
Add coarsely chopped turkey meat.

Turkey & Cabbage Soup
 To the strained turkey stock add:
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 carrot, diced
1/2 head of cabbage, shredded
1 T. chicken base or bouillon
Cook until vegetables are tender. 
Add coarsely chopped turkey meat.

Turkey Vegetable Soup
To the strained stock add:
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 carrots, chopped
2 cups cabbage, shredded
1 quart tomatoes, diced
1 can (or pint) green beans
1 can whole kernel corn
Any other vegetables you and your family like including okra, broccoli, zucchini, summer squash, cauliflower, asparagus, etc.
1 T. chicken base or bouillon
Salt & pepper to taste.
Cook until vegetables are tender.
Add turkey meat and enjoy.

Tuesday, November 22, 2011

Save That Turkey Carcass!!!!

Don't throw out that turkey carcass after Thanksgiving dinner.
I will be posting AFTER Thanksgiving how to use that rack of bones to make some delicious soups!

After dinner on Thursday, remove the meat from the bones (yes, it's okay to leave a bit on them) and store it in the refrigerator. To make it easier to store the bones, separate them into smaller pieces and store in the refrigerator.

Every year, our family awaits the aroma and flavor of freshly made turkey soup . .  what is your favorite? Turkey and rice with mushrooms? Turkey noodle? Turkey vegetable? Whatever it is, it's easy to make and there is a LOT of flavor left! Stay tuned.

Saturday, October 29, 2011

Really FAST Food - Canning Meats

This week was busy and stressful for me. I had a cousin and his wife coming for a visit. I hadn't seen him in 52 years and never met his wife. They planned to come in Thursday and stay for a couple of days however, they called on Wednesday while I was in between appointments, to tell me they were on their way and would arrive in about 3 hours! Yep! You guessed it. 

MY plan was to get up Thursday morning and do some cooking and cleaning. Needless to say, there was a good chance they could arrive home before I did . . . after a minute of panic, I thought . . . well, IF I can beat them home by about 15 minutes, all will be well. I did and that gave me just enough time to freshen the guest bathroom and vaccuum the living room. Now what about dinner?

Well, dinner was a piece of cake . . . I've been canning meats for a number of years now and when I have meats all cooked and fork tender in the jar, I can create all sorts of good home style cooking in a matter of minutes! Truly!

The first few choices that ran through my head were:
Sauerkraut & Kielbasa or smoked sausage;
Beef Stew or Beef and Noodles; 
Pulled Pork or Turkey & Dressing;
Chicken & Noodles; Chicken Casserole or Chicken & Dumplings!

Seriously I could have prepared and set any of them on the table in less than 30 minutes from the time I walked in the door. I decided on Chicken & Dumplings, a comfort food if there ever was one and a huge favorite in my family.  Since I had canned chicken just last week (a local store had boneless, skinless chicken breasts on sale for $1.49 a pound) I was good to go. But then, I still had canned chicken from several years ago so I opted to use that up first.

When canning meats, you MUST use a pressure canner. You can roast or precook the meat first if you want to, but most of the time it is quicker and easier to just pack the raw meat and process it. You may also opt to add broth or water if you choose, but it has been my experience they are not needed (except for ground meats or processed meats).

You can also season it any way you choose. My personal preference is to add just a pinch of garlic powder and 1/2 teaspoon per pint or 1 teaspoon per quart of Kosher or canning salt, then pack in the meat; wipe the rims and seal tightly. Process pints for 75 minutes at 10 lbs. of pressure and 90 minutes at 10 lbs. of pressure for quarts. That's it! Now how easy is that? In about three hours time you can process two batches (8 pints per batch) and have 16 meals for ready consumption! Each pint will hold about one pound of fresh meat (trimmed of visible fat).

We have also canned hamburger meat or ground turkey but I do recommend precooking it so that you don't end up with a solid glob of meat. I do add a little broth to the ground meat and also to thick slices of processed meats such as smoked sausage or Kielbasa. For raw chicken, turkey, pork or beef (cut up as you desire to use it - cubed, chunked or in steaks) I simply leave enough head space and it creates it's own broth.

Need chicken salad in a hurry? Open up some and there you go! Need to take a meal to a sick friend? No need to wait for meat to thaw. Unexpected or early arriving guests? Not a problem Need to take it easy for a hectic day? Serve up a scrumptious meal that tastes slow simmered in nothing flat. Rachel Ray? You have nothing on me. I've been serving 30 minute (sometimes 15 or 20 minute) meals for decades.

This spring, a friend made the comment that when her power was out for an entire week (from the April 27th tornadoes that ravaged our county and state of Alabama), as they worked to save the meats in their freezer, she told me that she just kept thinking about me and my canned meat!    

Saturday, October 22, 2011

Don't Throw Out the Peelings!

Wow! I forgot to add a very important footnote to my last post about Canning Apple Pie Filling! Don't throw out the peelings.

Cover them with water, bring to a boil and cook 5 or 10 minutes. Let them cool just a bit and then squeeze them through a cheesecloth or run them through a juicer. Add sugar and cinnamon to taste and boil together until it reaches the Jelly Stage on a candy thermometer. Fill jars and seal. Process for 30 minutes in a boiling water bath or 10 minutes at 5 lbs. pressure in a pressure canner and you will have the best ever Cinnamon Apple Syrup.

This Cinnamon Apple Syrup is tasty served over pancakes, waffles, ice cream, you name it. My two favorites are over Gingerbread Pancakes or Pumpkin Waffles. This frugal hint has been a staple in our family for many decades.

Friday, October 14, 2011

Apple Pie Filling . . . Can or Freeze It

Dessert is half ready with an easy recipe like this. You can freeze it in freezer bags or plastic boxes as well, but I LOVE the convenience of having it at room temperature all ready.
Here's what it takes and how to do it:

6 - 8 lbs. cooking apples, peeled, cored and sliced or diced
5 c. sugar
1 c. cornstarch (or Clear Jel - which I've never used but many  love it)
2 T. ground cinnamon (less if you prefer)
1 t. ground nutmeg
1 t. salt
1 T. lemon juice
9 c. water
Blend all ingredients except the apples in a large pan.
Cook until mixture thickens. Pack the apples in jars and add the hot mixture. Using a dinner knife, remove air bubbles.

Wipe the rims of the jars and seal.

Process 30 minutes in a hot water bath or 10 minutes at 10 lbs. pressure in a pressure canner. This will make about 7 quarts of apple pie filling.

Saturday, October 8, 2011

Radishes and Fall Gardens

Here in Alabama, we love our fall garden . . . even when we lived in Michigan, a small fall garden is possible but you will need to plant it in mid to late August.

In Michigan it would be mostly a salad garden but you can also plant hardy and frost resistant vegetables like cabbage, broccoli, cauliflower, Brussels sprouts, etc. Here in Alabama we’ve had good success with green beans, peas, greens of any kind, onions, lettuces (all varieties) radishes, turnips and other root vegetables. This fall, we didn’t plant until September 10th.

Today we harvested radishes. Our red soil here produces sweet, mild radishes, onions and other root crops.

My husband and I both love mild radishes but have you ever eaten the tops instead of throwing them away? When the radishes are young and the tops tender, you can coarsely chop them and add them to a salad.

When they are a little more mature (or not) you can sauté them in a little olive oil with some minced garlic. Add salt and you have a healthy treat on the table. Their flavor is mild and makes a great accompaniment for almost any meal. Try some today and if it’s too late for you to get your fall garden started, save the tops the next time you buy a bunch of radishes at the grocery store and try them in a salad or as a side dish. Let me know what you think by leaving a comment.

Thursday, September 22, 2011

Pressure Canning - Buy Now & Why You Should Use This

Now is the time to buy canning supplies – it’s the end of the standard canning season and sometimes you can buy up a year’s supply (for next year in advance) at a reduced price. Even if you have to pay full price, buy now because the prices will surely be higher next year. It can save you money in the long run.

Now is also a great time to glean canning finds from yard sales, flea markets, thrift stores, etc. They don’t want this stuff sitting around until next year and sometimes you can get fantastic buys. We bought a gently used (it still looked brand new) pressure canner for $20 a couple of years ago. It had the book and everything with it.

Now, speaking of pressure canners, I want to take this time to tell you why you should be using one if you’re not already.

MYTH BUSTER! There is NO need to be afraid of them . . . just make sure you follow the rules about removing the lid AFTER the pressure has been reduced. Remember this one simple rule and you will have no fears. It’s really easy to do and pressure canning is the only way to safely preserve meats and items containing even small amounts of meat.

*What pressure canner should I buy?

  First, remember that this is a canner and not a cooker. You could cook a large roast or other items in it, but it needs to be large enough to hold multiple quart jars. A canner is specifically made to withstand canning under pressure and make it easy to can anything successfully. A pressure cooker will look like this (see below) and have a single weight that sits on top.

Most of the recipes do not require 15 pounds of pressure for canning and you will over cook your recipes which can result in poor quality.

 Next, pressure canner specifications are based on the fact that you will be using regular mouth canning jars. You may not fit them all in if you use wide mouth jars.

Next, pressure canners will have either a pressure gauge or a pressure weight. The weight can be shifted to cook at 5, 10, or 15 pounds of pressure.

Most canning recipes will show the proper amount of pounds for a 
gauge rather than a weighted gauge. Should you opt for the gauge,
you can have (and should have) it tested annually at your local
extension office. Generally there is no charge for this, but it is
crucial that it be accurate for successful canning. 
I borrowed the chart below from SBCanning. Thank you for doing
that research for me and others. It contains the research done for
the three most popular brands available.  You can find some of 
these at retail locations but all are available online.

  23 quart
~ $82 
Dial Gauge
20 pints (double stack)/7 quarts
  16 quart
Dial Gauge
10 pints/7 quarts
All American
21 1/2 quart
~ $200
Dial Gauge
19 pints (double stack)/7 quarts
All American
15 1/2 quart
Dial Gauge
10 pints/7 quarts
22 quart
Weighted Gauge
16 pints (double stack)/5 quarts
16 quart
Weighted Gauge
9 pints/7 quarts

The capacity for pints is for a single layer at the bottom of the canner,
sitting on a rack. You can purchase an additional rack, place it on top
of the first layer of pint jars, and then fill the second rack with pint jars
as well. This can also be done with half pint jars. Only the larger
canners have the ability to double stack this way.

Make sure that you have proper clearance above the top of the
canner when on your stove top if you have a range hood or 
microwave above the cooking surface.  Measure your space 
before ordering.

The difference between a gauge and weight are mostly preference.
You can set your gauge for 11 or 12 pounds if that is called for, and
the weight will create an audible noise. I’ve always preferred the
weight myself because I can tell by the number of jiggles per minute
if the heat is correct for the process without being in the same room
during the cooking time. ALL pressure canners have a venting 
system and a safety ‘valve’ built into the canner for your protection.
Just don’t leave the house while canning so that you can monitor it and
adjust the heat if needed.

Both the Presto and Mirro canners have a lid gasket that helps secure
the seal. It may need to be replaced after a few years, however the one
I’ve used the most was only replaced last year and I have been using 
since the 1980’s, my mother used it previously and her friend who
gave it to her used it before that. Both companies sell replacement
parts for their canners. The third brand, All- American does not
have a gasket.

* Some canners are not approved to work on ceramic or glass
cooktops. Be sure to check your manufacturer’s handbook
regarding this. At one time I had a glass cooktop and was 
not able to use it for canning so I had to come up with an 
alternate source for canning.

I love the convenience of having canned meats, chili, spaghetti
sauce, soups and more on hand. Whenever I make a large batch
of a variety of recipes, I make enough to eat for a day or two and
then to have a canner full of filled jars for later. It is much more
economical to buy your meats, etc. on sale and process them 
yourself than to purchase canned meats. There is NOTHING
safe about water bath for meats!! A pressure canner will also
save you a lot of time when preserving low acid vegetables.
Water bath is safe for acidic fruits, vegetables, jellies & jams.



Thursday, September 15, 2011

Grain Prices Rise and Shortages May Result - What Can I Do Now?

 While I'm still recuperating from pneumonia, I have been spending a bit more time on the computer. I came across this article from Mother Earth News and I feel strongly that every one of us should read this and then decide what we can do about it.

The essence of the article is something that I have been watching with interest for some time. Grain prices are rising! And at an alarming rate.  Read this for yourself and see that weather, natural disasters and using up to 30% of our grains for fuels are all behind these increases. 

You may not feel that you use many grains but if you eat bread, cereal, crackers, pasta and a host of other items and if you buy food for your pet, you are using a lot more grains than you think. Everyone has noticed the rising prices over the past year or so and if my guess is right, they will continue to spiral upward.

The other thing that concerns me are the shortages that are on the horizon. Even if you have money, you can't eat it. The wise steward will stock a supply of essentials for personal and family use . . . and if you can, enough to share with others when the situation arises, and it surely will.

If your resources (money) are tight, then start small, but work steadily to build up your storage. Storing items correctly will be a boon as well. If you don't store it properly and have to throw it out, well . . . that would be a low down dirty shame. For dry items, check out my very first blog post on canning crackers (and anything else dry including popcorn, nuts, pasta, flour and meal, and the list just goes on). Take advantage of BUY ONE - GET ONE FREE deals. This week, I bought 4 boxes of graham crackers that way. I now have 4 half gallon jars filled with them.  We opened up a jar of crackers last week (because the ones in the pantry were stale) and they were as crispy and fresh as if we had just opened a brand new package.
* The stale ones have been revived by microwaving them, allowing them to cool thoroughly and then storing in an airtight container.

If you find the Mother Earth News article helpful, then research the topic online and you may be surprised at the deluge of information out there.

While you will pay more at today's current prices to build a food storage, you will never be sorry for investing your money in something so necessary for yours and your family's well-being. 

Thursday, September 8, 2011

Reusable Canning Lids . . . a novel idea that has met its time!

Okay, so for most of this week I have been trying to get over the ‘crud’ also known as allergic sinusitis and bronchitis. Needless to say, I have not been too perky nor has creating a new blog post been at the top of my list. Therefore, this one will be short and sweet.

A few weeks ago, a dear friend put me onto these: Reusable Canning Lids. What a novel idea and with the cost for canning supplies skyrocketing (along with everything else), I want in on the action. They are a bit pricy and truthfully, I have not ordered any as of yet because I keep at least a one year supply on hand but when they start running low at the end of the next canning cycle, I plan on trying them out.

Do you know anyone who has actually used them? If not, then you can be the first and report back to the rest of us your honest opinion of them.

Actually years ago, they used reusable canning lids because disposable ones hadn’t even been invented yet. I can remember my great grandmother and my grandmother canning with them. Remember those old blue tinted Ball canning jars? They used a rubber ring (which needed replacing periodically) and milk glass like lid. These new ones are plastic, however, they worked fine in the old days, so why not now?

Here’s the link: Now it’s up to you!
Check out! Tattler Reusable Canning Jar Lids Home Page - Never Buy Home Canning Jar Lids Again! Tattler canning lids are the only known source of plastic, reusable canning lids in North America.

Thursday, September 1, 2011

Saving Seeds: An Ancient Practice

Saving Seeds:

I dearly love a variety of string bean called “Little White Greasy Beans”. I suppose they are called ‘greasy’ beans because the outside is shiny and appears to have been waxed. They are so tasty and good, but I have not been able to find a source anyplace to buy them. About 10 years ago, when I visited the county of my birth in southeastern Kentucky for a family reunion, I stopped and bought some of these delicacies at a local produce stand. I bought enough to eat a good ‘mess’ of them and enough to allow for drying out and shelling  so I could save the seeds. I recently dried some of this year’s crop so I can replant them again next year.

The art of saving seeds has been practiced for a very long time. . . long before commercial seed producers and sellers ever hit the market. In fact, many of the vegetables and flowers we have today owe their existence to the fact that early gardeners saved the seed of their best plants, sowed them the next year and so on . . . Many of the Europeans and other immigrants to this country saved and brought seeds with them to be planted in our New World.

In recent years, the responsibility for maintaining and improving vegetable seed has been assumed by seed companies; however, it is still possible for home gardeners to save their own seed. To do so successfully, they must be familiar with the basics.

Plants in the garden come from either seed or transplants. True seed possesses an embryo in a dormant state. Under the right conditions, it breaks dormancy and produces a plant based on its genetic makeup. Transplants, on the other hand, are living plants or plant parts that begin to grow under favorable conditions without benefit of an embryo. In this group are bulbs, tubers, corms, cuttings, slips and whole living plants.

It is still common practice for home gardeners in cold climates to dig dahlia and gladiolus before the ground freezes, however, it is not so common for gardeners to save the seed of flowers and vegetables. This is perhaps because seeds have been relatively inexpensive and seed producers have a reputation for selling seed that germinates well and is true to the variety named on the package. However, when I went to buy seeds this past spring I was surprised at how much the price has risen and I see it continuing to rise rather than falling in our near future.

Root Crops:

Not all garden plants produce their seed at the end of the growing season. The most noteworthy exception are the biennials. This group, which includes most of the root crops, grows vegetatively the first season. To obtain seed, the roots are dug in the fall and stored between 32 and 45 degrees F through the winter. As soon as the weather permits, replant the roots to produce seed stalks and seed. Examples of these are:
Brussels sprouts
Florence fennel
Kohlrabi Leeks
Radishes, winter
Swiss chard

Harvesting Seed:

Modern seed producers have developed some very ingenious equipment for harvesting, extracting and cleaning seed. The home gardener, however, will have to do with available equipment. Seed is extracted from fruit after it ripens and before it rots. Leave summer squash and cucumbers on the vine until after frost, just like winter squash and pumpkin. Separate the seed from its pulp and dry at room temperature.

Leave pod props on the vine until the pod dries. Harvest before the seed is dispersed. Similarly, harvest seed heads after they dry but before dispersal.
To dry the seeds, simply spread them out in a single layer on waxed paper, newspaper or an old dish, etc. Make sure they are completely dried before you seal them in an airtight container otherwise they will mold or rot and will be worthless.


Once the seed is dried, gently hand rub to rid it of any chaff, then store in an envelope, plastic sandwich bag, empty baby food or jelly jar, or any other airtight container. Be sure to label each container because I guarantee you won’t remember for sure what is what next spring if you save more than one variety of any vegetable or flower. Store in a cool, dry, rodent-free place. The seed will germinate best the following year. Thereafter, its germination percentage declines in accordance with the storage conditions, seed type and original seed quality. It is, therefore, best to replant every year and then select the best plants for seed. I have also stored seeds in the freezer successfully for a couple of years.