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Using Stuff Up and Planning Canning

January 8th, 2017 at 12:40 am

I got through the last of the turkey from Christmas that I had in the freezer. I chopped it all up and added it to some stir-fried rice I was making to use up the excess of eggs the ducks have been laying since the solstice. It's like mother nature flipped a switch and they know the days are getting longer and spring will be here before you know it.

For 10 cups of rice I used 3 cups of chopped turkey, 6 eggs, and an 8 oz package of mixed peas, corn, and carrots. I am going to make up some more stir-fried rice tomorrow to use up some of the leftover pork from the honey apricot pork I made the other night and some more duck eggs. I like to make it up and have a bunch of quart bags of it in the freezer so we always have it on hand. It makes it easier when I do a Chinese night, especially now that I can make black pepper chicken.

Costco now has a 20 pound bag of organic white rice, so we always have rice on hand and with the rice cooker, it is easy to make up a pot then put it in the fridge and then make the stir-fried rice in a day or two. It always works better with cold rice that has set a day or two.

We are still working our way through the holiday ham. I diced it up and froze it and have been using it as one of our pizza toppings or throwing it in omelettes. It's nice not having to consume large amounts of ham in a week, but to be able to use it up over time.

I still have to make bone broth from the turkey bones, but I think I will tackle that tomorrow. They have been in the freezer, too, and I want to get them out as they are taking up a good chunk of space. So I'll make it on Sunday (technically today since it is after midnight) and can it on Monday.

I want to can some hamburger this week, too, and some more rabbit meat. I need to clear out some of the older stuff before it gets freezer burned and I tend to use the canned meat more often than the frozen in the winter. It's just faster and easier and lends itself to heartier fare like stews and chilis. Not that I can eat chili anymore, but the rest of the family can. Dang, but I miss eating peppers. I do not, however, miss my skin rashing up and splitting open on my hands whenever I do, so... *shrugs*

I dehydrated some ginger and need to do more. Costco had organic ginger for $5.79 for a container with 1.75 pounds in it. Organic ginger is usually $18 a pound so I was not going to pass that up. Mostly I am just dehydrating quarter-sized slivers, but I will grind some to powder as well. I also need to make more garlic powder. I grew a ton of garlic this summer and braided it, so I have plenty I can dehydrate and powder. I just need to get to it. It's not hard. I've already done onion powder and ended up with a full pint of it from onions I grew this summer.

I think it is a pretty ambitious week.

2 Responses to “Using Stuff Up and Planning Canning”

  1. VS_ozgirl Says:

    We had a small ham so we had five days of toasted ham & cheese sandwiches, normal ham sandwiches, made a pizza and used it for topping. Was yummy to eat but we were glad to not have any more ham for a while!

  2. creditcardfree Says:

    I'm always impressed with your abilities in the kitchen and garden. Dehydrating onions and ginger and grinding it up...amazing!!

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