Coop

coop put together and stained 

Pepper Rings

We made these last year and the were good so we made them again:



BANANA PEPPERS (LIKE VLASIC OR SUBWAY)
4 pints



1.) Slice your banana peppers into rings (2 pounds)

2.) Put them into your sanitized jars. (To sanitize the jars, boil them for 5 minutes)

3.) Mix your brine:

5 c. white vinegar

1 c. water

4 tsp. of Pickling Salt

2 T. Sugar

2 garlic cloves

Put all of this into a pot and bring to a boil. Once it has boiled for 2 minutes remove the garlic cloves.

4.) Pour the brine over your pepper rings, leaving 1/2 inch headspace

5.) Add 1/4 tsp. of pickle crisp  to each pint jar

6.) Put your sanitized lids and rims on

7.) hot water bath for 10 minutes.

  Allow 1 week before eating!

Pizza Sauce (Pizza Hut copy)

original recipe. (modified from here)
1 (15 ounce) can tomato sauce
1/4 cup water
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil leaves
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 whole bay leaf
1/2 teaspoon lemon juice


modified for volume and canning:

8 quarts (256 oz) of tomato sauce
5 1/2 Tablespoons sugar
1 1/2 Tablespoons dried oregano
1 1/2 Tablespoons  dried basil leaves
1 1/2 Tablespoons  dried thyme
1 1/2 Tablespoons  garlic powder
1 1/2 Tablespoons  salt
2 teaspoon black pepper
17 whole bay leafs

1  Tablespoon lemon juice  per pint 2 Tablespoons per quart.

1. We roasted tomatoes in the oven on trays and heated sliced tomatoes in a heavy pot 
2. Then ran them through the squeezo strainer.
3. Cooked down sauce in roster pans in the oven until thickened
4. Used a stick blender to make the sauce smooth
5. Added spices and other ingredients and simmer for 30 minutes. 
6. Added 1 Tablespoon lemon juice to each pind or 2 tablespoons to each quart.
7. Processed in the pressure canner for 15 min at 10 lbs  

Tomato sauce

1. We roasted tomatoes in the oven on trays and heated sliced tomatoes in a heavy pot 
2. Then ran them through the squeezo strainer.
3. Cooked down sauce in roster pans in the oven until thickened
4. Used a stick blender to make the sauce smooth
5. Added 1 Tablespoon lemon juice to each pind or 2 tablespoons to each quart.
6. Processed in the pressure canner for 15 min at 10 lbs  

Recommended process time for Standard Tomato Sauce in a dial-gauge pressure canner (like most Presto and All-American pressure canners)
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints or Quarts	20 min	6 lb	7 lb	8 lb	9 lb
		15	11	12	13	14

Recommended process time for Standard Tomato Sauce in a weighted-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Altitudes
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints or Quarts	20 min	5 lb	10 lb
		15	10	15
		10	15	Not Recommended

Tomatoes

The last major tomato harvest

59 lbs slicing and paste
16 lbs cherry tomatoes

Chicken update

We had a fatality with the chicks today. One of them died. 

Chickens

We went to tractor supply to fill a propane tank ... and came home with chickens.