TJAnonymous
Enabler
We dropped into the upper 20s. Frost on everything in the garden this morning. I covered the canna lilies but haven't checked them yet to see if they survived.We dropped down to 12'F last night.
::grumble::
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We dropped into the upper 20s. Frost on everything in the garden this morning. I covered the canna lilies but haven't checked them yet to see if they survived.We dropped down to 12'F last night.
::grumble::
I fill empty vinegar bottles and freeze. A full freezer keeps temp better than half empty. When I process birds I put in the cooler for ice and swap every 8 hrs. And If I need room in the freezer , its easy to take them out.When we're expecting a hurricane or tropical storm I fill up the freezer with bottled water, laid on their sides. I've never had one rupture.
If the power goes out the frozen water helps to keep the freezer cold. And in a pinch we can drink the water.
Great information, and since I wouldn't have to process them so they wouldn't lose the collagen sticky texture like pressure processed jars do.Because I haven't been able to can the last couple years after multiple back surgeries I have broth & jams in ball jars in the freezer. I just make sure they are wide mouth & for quarts I fill them a little less, an inch under the shoulder & have not had any problems. I keep them in the tray in the freezer so they don't get jostled around or bumped.
I usually freeze my refried beans in burritos for easy reheating but jars would be handy too.I also freeze my refried beans in jars. Because we eat them so fast there's no point in pressure canning them either.
oooo, recipes please?And.... another one of my semi-related rambles! We also preserve a lot of peppers, onions, garlic and green tomatoes with salt and olive oil, I do those in Mason jars and they get stored in the outside fridge for quite a while. We eat them a lot so they don't last a year.
We call that "the stink eye" in my family, lol. I didn't know they had a stink eye emoji. Awesome.My thought exactly. I was like