Comments on: Using all of the Thanksgiving Day Meal http://thecookskitchen.net/2006/11/16/using-all-of-the-thanksgiving-day-meal/ What you need, what to buy and where to buy it. Tue, 06 Jan 2009 20:15:33 +0000 http://wordpress.org/?v=2.0.4 by: Wayne Nelson http://thecookskitchen.net/2006/11/16/using-all-of-the-thanksgiving-day-meal/#comment-19 Fri, 17 Nov 2006 14:57:24 +0000 http://thecookskitchen.net/2006/11/16/using-all-of-the-thanksgiving-day-meal/#comment-19 Curt, I'm glad to hear you processed them, I figured you did....it just sounded like you may have used the open kettle method. Raising the temperature of your product to 240° in a pressure canner (cooker) eliminates any of the "spoiler" bacteria and makes home canning worry free. Curt, I’m glad to hear you processed them, I figured you did….it just sounded like you may have used the open kettle method.

Raising the temperature of your product to 240° in a pressure canner (cooker) eliminates any of the “spoiler” bacteria and makes home canning worry free.

]]> by: Curt McAdams http://thecookskitchen.net/2006/11/16/using-all-of-the-thanksgiving-day-meal/#comment-18 Fri, 17 Nov 2006 14:20:49 +0000 http://thecookskitchen.net/2006/11/16/using-all-of-the-thanksgiving-day-meal/#comment-18 Good point, Wayne, and I should have specified that more clearly. The 'sealed' part was the processing... Then they set on the counter until you hear them pop to seal. Good point, Wayne, and I should have specified that more clearly. The ’sealed’ part was the processing… Then they set on the counter until you hear them pop to seal.

]]> by: Matt Fisher http://thecookskitchen.net/2006/11/16/using-all-of-the-thanksgiving-day-meal/#comment-17 Fri, 17 Nov 2006 12:49:43 +0000 http://thecookskitchen.net/2006/11/16/using-all-of-the-thanksgiving-day-meal/#comment-17 Good point, Wayne. They can be stored in the refrigerator without being processed, but they wont be shelf stable. Great picture, Curt. Good point, Wayne. They can be stored in the refrigerator without being processed, but they wont be shelf stable.

Great picture, Curt.

]]> by: Wayne Nelson http://thecookskitchen.net/2006/11/16/using-all-of-the-thanksgiving-day-meal/#comment-16 Thu, 16 Nov 2006 20:49:28 +0000 http://thecookskitchen.net/2006/11/16/using-all-of-the-thanksgiving-day-meal/#comment-16 Hey Curt, Low acid foods like chicken or turkey stocks need to processed by steam pressure canning for 25 or 30 minutes if you are going on the shelf in Mason jars. Hey Curt,

Low acid foods like chicken or turkey stocks need to processed by steam pressure canning for 25 or 30 minutes if you are going on the shelf in Mason jars.

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