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["Lynda" <lurine AT com-pair.net>]

Yupe.  Last night we had potato/corn chowder.  Whipped open the canned 
potatoes and corn and tossed them together with a canned jar of broth, some 
dehydrated onions and by the time the biscuits were done we had a yummy meal 
that was the perfect solution to take the chill off (15 degrees at 2 p.m. 
and so cold earlier the digital camera would work after awhile outside!) 
after a day of doing stuff outside.  AND, all with zip in the line of work 
(I don't consider making biscuits to be work.  That is more like meditation 
and soothing).

Lynda
----- Original Message ----- 
From: <Clansgian AT wmconnect.com>


> Canning is an underused skill on modern homesteads and in modern kitchens.
> Home canned "dinners" in a jar are like home brewed beer, there is no
> commercially available equivalent.
>
> On the more humble end of things, we could let most of the shell beans dry 
> in
> the pods and then they store for a long time with no further processing 
> nor
> expenditure. However in practice a great lot of the beans are picked in 
> the
> "green" shell stage and canned in quart jars.  What this means is that 
> when we
> have been working all afternoon on this or that project and no one has put 
> on
> dried beans to soak or supervised them while they cooked for more than an 
> hour,
> we can come in and open a couple of jars and have supper in the time it 
> takes
> to make the cornbread.
>
> When we make tamales ahead of time (when we make them it is usually 200 or
> more at a time), we freeze them and they can be steamed done later.  But 
> we also
> can some of them.  The key, as has already been pointed out, is to make 
> the
> chili sauce much thinner than you would if you were serving them up, 
> almost
> watery.
>
> James
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