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Cooking a little today

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Cooking a little today

Postby jbullard1 » Sun Apr 15, 2018 3:35 pm

Chicken broccoli casserole for the meal today, and a skookie for dessert. All cooked in none stick cast iron.
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Re: Cooking a little today

Postby chadbragg » Sun Apr 15, 2018 5:07 pm

jbullard1 wrote:Chicken broccoli casserole for the meal today, and a skookie for dessert. All cooked in none stick cast iron.


Looks awesome bud


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Re: Cooking a little today

Postby huntall » Sun Apr 15, 2018 6:27 pm

Yep, looks good
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Re: Cooking a little today

Postby chadbragg » Sun Apr 15, 2018 7:44 pm

I made some of the pickled cajun eggs with sausage.



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Re: Cooking a little today

Postby terry08 » Sun Apr 15, 2018 7:50 pm

Y'al, are on a roll. Made shrimp salad, and Terry Ala Sausage and Rice.
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Re: Cooking a little today

Postby terry08 » Sun Apr 15, 2018 8:59 pm

The shrimp was left over from shrimp and grits, I made for neighbors Friday.
Today I made meatball hoagies for the neighbors. Forgot photos. But had plenty leftovers, so added fettuccine, and made fettuccine and meatballs.
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Re: Cooking a little today

Postby terry08 » Mon Apr 16, 2018 9:05 am

chadbragg wrote:I made some of the pickled cajun eggs with sausage.



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Alligator eggs and sausage.

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Re: Cooking a little today

Postby terry08 » Tue Apr 17, 2018 4:17 am

chadbragg wrote:I made some of the pickled cajun eggs with sausage.



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Why are they turned upside down?

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Re: Cooking a little today

Postby chadbragg » Tue Apr 17, 2018 5:16 am

terry08 wrote:
chadbragg wrote:I made some of the pickled cajun eggs with sausage.



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Why are they turned upside down?

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My granny always turned anything she canned upside down on a towel. Just following suit.


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Re: Cooking a little today

Postby terry08 » Tue Apr 17, 2018 5:34 am

chadbragg wrote:
terry08 wrote:
chadbragg wrote:I made some of the pickled cajun eggs with sausage.



Image


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Why are they turned upside down?

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My granny always turned anything she canned upside down on a towel. Just following suit.


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Things have changed as far as safe canning. Always remove bands, after they pop and seal. Never store upside down and never stack on top of each other. You could still have a bad seal and storing this way will prevent you from knowing it. I used to to the same thing. Our parents and grandparents went by the old laws of canning. They have since been changed.

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Re: Cooking a little today

Postby chadbragg » Tue Apr 17, 2018 5:38 am

terry08 wrote:
chadbragg wrote:
terry08 wrote:
chadbragg wrote:I made some of the pickled cajun eggs with sausage.



Image


Sent from my iPhone using Tapatalk

Why are they turned upside down?

Sent from my SM-G920R7 using Tapatalk


My granny always turned anything she canned upside down on a towel. Just following suit.


Sent from my iPhone using Tapatalk

Things have changed as far as safe canning. Always remove bands, after they pop and seal. Never store upside down and never stack on top of each other. You could still have a bad seal and storing this way will prevent you from knowing it. I used to to the same thing. Our parents and grandparents went by the old laws of canning. They have since been changed.

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She just let them cool upside down then stored them as you said without rings. These will not last long enough to matter which way they are.


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Re: Cooking a little today

Postby jbullard1 » Tue Apr 17, 2018 8:44 am

terry08 wrote:
chadbragg wrote:
terry08 wrote:
chadbragg wrote:I made some of the pickled cajun eggs with sausage.



Image


Sent from my iPhone using Tapatalk

Why are they turned upside down?

Sent from my SM-G920R7 using Tapatalk


My granny always turned anything she canned upside down on a towel. Just following suit.


Sent from my iPhone using Tapatalk

Things have changed as far as safe canning. Always remove bands, after they pop and seal. Never store upside down and never stack on top of each other. You could still have a bad seal and storing this way will prevent you from knowing it. I used to to the same thing. Our parents and grandparents went by the old laws of canning. They have since been changed.

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Everyone does things different. I never turn upside down I do remove most rings and I also double and triple stack jars. Out of over 500 jars canned last season I have had 2 seal failures, 1 on canned banana bread and the other on cream of mushroom soup that the jar had a nick on the seal edge.
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Re: Cooking a little today

Postby huntall » Tue Apr 17, 2018 4:09 pm

The reason my grandparents would turn jars over it to let the lids and rings to get real hot and seal better while jar was sitting and cooling. Then after they cooled off , turn over and take ring off. I still do it this way too.
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Re: Cooking a little today

Postby terry08 » Wed Apr 18, 2018 5:18 am

I to have used probably every method while canning. And I can't remember ever having a failed seal. The food and drug administration, goes overboard in their guidelines for safety reasons alone. Such as saying you can't safely can squash. I have canned it for years without ever getting sick. And will continue to do so. I will never risk botulism for myself, family, or friends. Kind of like reloading ammo, you know your limits or at least you should.

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Re: Cooking a little today

Postby terry08 » Wed Apr 18, 2018 5:26 am

I really hurt myself after the third plate. Chicken fried steak, fresh purple hulls, fresh green beans and mashed rutabagas, all with homemade chow chow.
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