At the beginning of this week, or maybe it was the end of last week, I announced that I was not cooking this week. We had leftovers for the entire week. Not quite true. We did have leftovers. We ate leftovers a couple of days, froze what we didn’t eat so we can have it next week since I can’t cook due to staying off the refinished floors.
But, I got the urge to can up some of the food from the freezer and it was an entire week of canning. Every day except Wednesday, I canned.
Monday was 14 quarts of enchilada meat in sauce and 4 pints of enchilada sauce.
Tuesday was 14 quarts of ground beef.
Thursday was 14 quarts of chicken, 6 quarts of broth and 1 quart of roast beef. Only 7 quarts of chicken are shown. The other 7 had just started processing when I took the photo.
That’s 43 quarts of meat out of the freezer and 6 quarts of broth – 4 smokey broth from the turkey bones and 2 quarts from the chicken I pressure cooked for Rita’s food! See the difference in color in the smoked broth vs. regular chicken broth? I’ll use the smoked broth for beans and gumbo.
Of all that, I had one quart of ground beef that didn’t seal so I cooked that with the cabbage on Thursday. It was fun . . I love canning but I am tired and happy to have the canner put away for a while.