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Messages - SpringTxGardener

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1
Gymgirl, sorry to hear about your back and I hope it gets better soon.

2
General Discussion / Re: "The Three Sisters" Revisited
« on: February 11, 2018, 08:06:54 PM »
Sounds like a great project.    Please keep us updated on your progress.

3
General Discussion / Re: 2018 season is started
« on: February 06, 2018, 05:14:56 PM »
Beautiful starts Rajun.

4
Happy Hour / Re: Joyful Reunion Today
« on: February 04, 2018, 03:17:02 PM »
TBird, glad he had a safe deployment and is on his way home.    Be sure and tell him we are proud of our men and women in the service of our country.

5
Happy Hour / Re: 12 minutes of news
« on: February 02, 2018, 07:10:01 PM »
I get all of my news online.    I don't think I have had the TV on for more than 30 during the last 2 years.

6
Happy Hour / Re: HERE IS SOME GOOD NEWS TO SHARE
« on: February 02, 2018, 07:06:54 PM »
Monroe, Happy Anniversary to you and Jewel.     God bless you both.

7
General Discussion / Re: Prayers for Bill (Golpher Broke)
« on: February 02, 2018, 07:00:57 PM »
Bill, I'm so glad to hear you were able to get a stent and some pain management treatment.    I keep you in my prayers.     

8
General Discussion / Re: What did you do in the garden today ?
« on: February 02, 2018, 06:52:36 PM »
Double B, your cauliflower and Broccoli look great.      I harvested most of my broccoli before we had the nights of 20 degree temps but my cauliflower was just starting to make heads and the freezes got every one of them.     Do you remember when you planted your cauliflower?

I did get a couple of 24 feet long rows of Austrian Crescent fingerling potatoes planted yesterday.

9
Happy Hour / Re: My first public job started right here
« on: February 01, 2018, 08:23:34 PM »
it was crap at the time, but it did teach me to be a hard worker, to think outside the box and gave me the drive to have a better future for my family.   i believe you go through everything in your life for a reason and there is a lesson and a blessing to everything.  the key is to learn from it, appreciate it and move forward.  i have done that and have a wonderful life now.    ;D

Very wise words woodchip.   

10
General Discussion / Re: Porter Tomatos ?
« on: January 16, 2018, 02:36:07 PM »
The Porter tomato is a good, larger cherry tomato with good taste and production, especially in hot weather.     Originally, the Porter tomato was smaller than the Improved Porter, also known as Porter's Pride, but I have ordered seeds from every seed company selling Porter and Improved Porter seeds and I can't tell the difference in the tomatoes.   

11
Happy Hour / Re: Yearly Neurology visit
« on: January 05, 2018, 09:09:55 AM »
Wonderful news Monroe, may God Bless you and Mrs Jewell.

12
Recipes / Re: christmas cookies/holiday baking
« on: December 29, 2017, 04:41:47 PM »
Woodchip, I hope your little gets well soon.   

13
General Discussion / Re: Prayers for Bill (Golpher Broke)
« on: December 17, 2017, 08:20:06 PM »
My The Good Lord lay his healing hands on Bill and guide the doctors to help Bill make a complete recovery.

14
Happy Hour / Re: Whats for supper ?
« on: December 08, 2017, 08:28:09 PM »
In honor of the very rare snow we had last night and the fact that I didn't want to get out in the cold, I made chicken pot pie today.


15
General Discussion / Re: Garden & Snow?
« on: December 08, 2017, 08:23:08 PM »
I'm hoping that everything will survive.


16
Homesteading Skills / Re: Presto Pressure Canner on a Camp Stove?
« on: December 06, 2017, 02:44:03 PM »
Gymgirl, I cut the cut the stems out of the collards cut them up and place in a large pot with water and boil them for about 20-30 minutes so the collards are wilted down.     In the mean time prepare your jars for canning.    Fill the jars with collards, leaving about 1.25 inch of space to the top of the jar (head space).    Do not pack the collards in the jar.    Fill the jars with hot water, leaving one inch of head space.   If canning quarts, add one teaspoon of salt or if pints add one-half teaspoon.    Can at 11 pounds of pressure for 75 minutes for pints or 90 minutes for quarts.    To make them extra yummy, you may want to add some ham hock or bacon to the jars before adding the collards.     Processing time remains the same as you are already canning at meat processing times.

My information comes from:

http://nchfp.uga.edu/how/can_home.html

Good luck and let us know how they turn out.    I had a quart for supper last night with some pepper vinegar on them and I have to say they were pretty tasty.

As far as canning beef, I can any cut that is on sale and around here that is usually chuck roast.    I cut off any large chunks of fat but I don't go overboard in trying to trim off every little bit.     I use the raw pack method and fill the jar to a one inch head space, add water and can.    It is written that you do not have to add water (or broth) when using the raw pack method, but I haven't tried to do it that way.     If you follow the directions in the link above, you will have a good, safe product.

One other thing I believe is important.    Be very careful following any directions on YouTube, they may or may not be safe.    Always verify using the link above or the Ball Blue Book.

17
Happy Hour / Re: Whats for supper ?
« on: December 02, 2017, 07:50:50 PM »
Woodchip, what are whimpies?

18
Homesteading Skills / Re: Presto Pressure Canner on a Camp Stove?
« on: November 30, 2017, 08:27:35 PM »
Gymgirl, I can green beans, carrots, potatoes and tomatoes from my garden.   I canned 7 quarts of collard greens last week but I haven't opened a jar and tasted them yet.    I also can chicken, beef roasts, pork loins, pinto beans, navy beans and lima beans when the price is right at the grocery store.     It is sure nice to open a couple of jars and have a meal ready in minutes, my version of fast food.

19
General Discussion / Re: Scuppernongs--Where to buy plants?
« on: November 29, 2017, 09:41:50 AM »
Here's another place to shop.

https://www.isons.com/muscadines/


20
Homesteading Skills / Re: Presto Pressure Canner on a Camp Stove?
« on: November 28, 2017, 09:17:25 PM »
Gymgirl, I have 2 of the 23 quart Presto pressure canners and the same Camp Chef propane stove you have and I can all summer long using it on my patio.     It works great and sure saves not heating up the house during the summer.    Just don't turn the burner on full blast and you will be fine.    I turn the burner on between low and medium when heating the canner up to steam for ten minutes.     Usually the burner is on the lowest setting when pressure has come up and it holds between 12 and 13 pounds pressure (which is slightly above the recommended 11 pounds pressure for my altitude).

Let me see if I can post a pic.   



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