Yesterday I canned meat for enchiladas. It’s hard for me to use the huge canner inside. It’s just too heavy and tall for me to manhandle. The outside Camp Chef stove is a little shorter and if I spill or drop or bang out there, it’s ok. Inside, I prefer to use the canner that will process 7 quarts at a time.
I canned 14 quarts of meat and 4 pints of extra sauce.
Yesterday I took out 15 pounds of ground beef. If it’s defrosted enough today, I’ll can it.
The plan is to can more roasts on Wednesday. I think I’ll make Sauerbraten if I haven’t run out of steam by then.
We have a busy weekend planned, which includes moving all the furniture off the wood floors. Monday the floor guy is supposed to refinish them so we’ll be off them for a while. I’d love to have the freezers cleaned out before the floors are redone. The freezers are in the garage so it isn’t a big deal if they aren’t done but that’s the goal I’ve set for myself.