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gai
Joined: 31 Dec 2004
Posts: 186
Location: Ireland
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 Posted: Mon Jan 16, 06 6:09 pm Post subject: |
 
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Thanks for the info. Is this method of preserving what the Americans call canning? I'm dying to try this now. I've had a look in Ascott and they sell cauldrons which I assume is another name for a boiler but I can't find any of the jars you use hardworkinghippy with lids & tops. |
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hardworkinghippy
Joined: 01 Jan 2005
Posts: 1062
Location: Bourrou South West France
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| Posted: Mon Jan 16, 06 7:12 pm Post subject: |
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Gai,
Yep canning is the American term, but to me canning is putting stuff in cans - which you can do too, but it's very expensive.
The caldron in your link looks very posh. You can use a huge pot and just weigh down the jars and stop them rattling about with stones. If I'm only doing five jars I use a big casserole dish - as long as it's deep enough to cover the jars and fireproof it will do the job.
I'm sure you'll be able to buy the covers somewhere locally, but so many people don't bother storing food anymore, so try these people for your supplies:
http://www.waresofknutsford.co.uk/products_level3.htm?cat1=preserving&cat2=Kilner+Style+Jars
I hope it goes well !
Irene |
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High Green Farm
Joined: 30 Nov 2004
Posts: 349
Location: Mid-Suffolk
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| Posted: Tue Jan 17, 06 9:49 am Post subject: Re: "Pig in a day" review |
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| simon wrote: |
Good DVD, highly recommended. Thanks to High Green Farm for the review.
Simon |
Thanks Simon. We sent our latest batch to the abattoir last week, and picked up one half for one of my "customers" to butcher themselves. His father in law did the deed, and I was fortunate enough to be able to watch, and it certainly does improve the confidence. |
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Mr BlueSky
Joined: 30 Jan 2005
Posts: 7192
Location: Central Europe
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| Posted: Tue Jan 17, 06 11:03 am Post subject: |
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| hardworkinghippy wrote: |
| Here's a pic of the jars - some in the background are done with another system of rubber rings, which is the same principal, but more old-fashioned. |
Thanks for posting that info Irene. We use the old-style jars with the rubber rings but I've often wondered how the screw top system worked. |
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mochyn
Joined: 21 Dec 2004
Posts: 13967
Location: mid-Wales
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| Posted: Fri Jan 20, 06 10:47 am Post subject: |
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Now I know what I want for Valentine's Day! (Birthday isn't until May, and our first girl goes off in March!) |
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Rob R
Joined: 28 Oct 2004
Posts: 16803
Location: York
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| Posted: Tue Feb 07, 06 2:33 pm Post subject: |
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Just watched the DVD last night- did like the look of Katie's Loin in Milk  but I'm sure that it will appeal to many different people, on different levels and certainly a nice alternative, if you are like me & can't afford it, to going on the Pig in a Day course. Even if you do go on the course, I guess it will serve as a good reminder for when you get home. It's a shame there wasn't more about the law regarding keeping pigs, as it changes so quickly they couldn't give a detailed account, but a general word on it with who to contact would have been a good addition. Having said that, he did stress that it is a good idea to find a 'piggy mentor', and a good one is certain to be up to speed with the paperwork etc. |
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Mr BlueSky
Joined: 30 Jan 2005
Posts: 7192
Location: Central Europe
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| Posted: Wed Mar 08, 06 9:34 am Post subject: |
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Just got our hams back from the Butcher. We put them in salt for 30 days then soaked 'em for 2 days. They have just spent the past 30 days in the smokehouse and they are looking good. It will be another eight months before we get a taste 
In the mean time we have bacon. |
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Bugs
Joined: 28 Oct 2004
Posts: 10475
Location: Neither here nor there
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| Posted: Wed Mar 08, 06 9:37 am Post subject: |
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Wow. When are you having us all to breakfast? You should put that one in JB's photo comp. |
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tahir
Joined: 28 Oct 2004
Posts: 38250
Location: Essex
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| Posted: Wed Mar 08, 06 11:19 am Post subject: |
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Excellent Simon, how big was the pig? |
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mochyn
Joined: 21 Dec 2004
Posts: 13967
Location: mid-Wales
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| Posted: Wed Mar 08, 06 12:25 pm Post subject: |
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Oh my word: can't wait for my girl to go to the abattoir now! |
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hardworkinghippy
Joined: 01 Jan 2005
Posts: 1062
Location: Bourrou South West France
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| Posted: Wed Mar 08, 06 3:20 pm Post subject: |
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Mochyn !
Well done Simon - they look really lovely.
Here's some of our dried meats:
And we had our first taste of jambon a couple of days ago:
Irene |
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Rob R
Joined: 28 Oct 2004
Posts: 16803
Location: York
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| Posted: Wed Mar 08, 06 3:38 pm Post subject: |
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All this ham reminds me I must get the bacon slicer put back together |
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Mr BlueSky
Joined: 30 Jan 2005
Posts: 7192
Location: Central Europe
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| Posted: Wed Mar 08, 06 8:30 pm Post subject: |
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| tahir wrote: |
| Excellent Simon, how big was the pig? |
190 kilos in total 
S |
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tahir
Joined: 28 Oct 2004
Posts: 38250
Location: Essex
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| Posted: Wed Mar 08, 06 8:38 pm Post subject: |
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Bloomin 'eck, they get so big don't they |
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Rob R
Joined: 28 Oct 2004
Posts: 16803
Location: York
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| Posted: Wed Mar 08, 06 8:39 pm Post subject: |
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 And I thought I grew them big  |
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