WeednFeed

Prayers to your wife and all your family.

Bamm, welcome to the forums. Great intro. We enjoy having you play on our servers. Weed

Congratulations!

Heard this song a lot but after reading the text and listening to the song again the tragedy becomes clear. Sad

Weed approves this message! Looks great! What is the crust made of? Do tell!

JUST A NOTE REGARDING THE 220F to make the juice turn to jelly that is from sea level to 1000 feet above sea level. Above 1000 ft the temperature changes. Check your books and accredited publications. Cheers

Welcome to the forums and that's a great intro

So I assume you are doing what this video shows. The only issue is the non deep cycle battery? It will work voltage wise. I’m not really sure if it will hurt anything. The only thing I wonder about would be sensitive electronic devices. Obviously a 24 volt trolling motor likely has some type of minimal board/electronics. I highly recommend using a proper 24 volt circuit breaker just in case of a battery failure which may drive some weird voltages to the motor. I installed a 12 volt minnkota CB on my trolling motor. On a personal note I wouldn’t do it. Good Luck

The narrative was quite lengthy but it takes a long time to do up preserves.

I bet if I set my mind to it I could SHINE! might be a way to subsidize retirement. Hmm?

They look great. My granddaughters would love them.

WARNING YOU MUST DO YOUR OWN RESEARCH FOLLOW PROPER CLEANING AND CANNING RECIPES FROM ACCREDITED PUBLICATIONS BACTERIA IN FOOD PREPARATION CAN KILL YOU! Hello everyone made 2 batches of cinnamon apple Jelly using THE NATURAL PECTIN IN THE APPLES! Managed to get 24 bottles. It was a lot of work. I washed and cut up over 20 pounds of MacIntosh apples. Removed the stems, blossom ends and any blemishes or apple scab. The apples were cut in quarters or more with larger apples. You must leave all the skin, seeds and cores to be boiled. Add enough water to about 3/4 of the height of the apples, meaning don’t cover the apples with water. Once the apples start boiling turn them down to a medium boil. This is where I add the cinnamon, you can use a cinnamon stick, I use a heaping tablespoon per 10 pound pot. Apples are VERY HIGH in natural pectin, too high of a temperature will destroy the pectin at this stage. The pectin is mostly in the skin area. The apples will turn into apple sauce you should also mash the apples if required. Apple juice is what the jelly is made of. Once the apples are fully dissolved make a 4 layer cheese cloth bag to drain/strain the apples into a clean container or pot. You can let the bag drain overnight but I find any juice gained more than 4 hours is minimal. DO NOT SQUEEZE THE the cheese cloth trying to squeak out more juice. This will cause fines in the jelly making it cloudy. Once you have collected all the juice it is time to get serious. All your mason jars and lids should be washed with hot soapy water and rinsed and put in the oven at over 220 degrees F. The lids must be prepared as per the lid manufacturer. You will need to WATER BATH THE MASON JARS after the jars are filled. AGAIN DO YOUR RESEARCH, USE AN ACCREDITED SOURCE like a canning company or extension office. Prep you water bath canner with the appropriate amount of water and raise the temperature to at least 190 Degrees F. Accurately measure your juice by the cup. For every cup of juice you will use 1 cup of granulated sugar. If you have 10 cups of juice use 10 cups of sugar, 15 cups of juice use 15 cups of sugar and soon. You will also add 1 tablespoon of bottled lemon juice per 3 cups of juice. This will raise the acid content of the juice. Bring the juice and lemon juice to a slight boil then stir in the sugar, keep stirring until all the sugar is dissolved. Adjust heat to suite. You want the combined juice, sugar and lemon juice to be in a rolling boil. Watch very closely the your jelly will likely start to FOAM up add a tablespoon of real butter this will stop the foaming. I now just put the butter in before it foams. Putting the butter in early just saves the pot from foam over the top making a mess. You want the contents to be a constant rolling boil. The MOST important is the temperature of the jelly. You will not achieve jelly until the mixture achieves a temperature of 220 degrees F this is the point we’re juice becomes jelly. This is why there is no set times for making/boiling jelly WITH NATURAL PECTIN it’s all about the relationship between juice, sugar, natural pectin and water. Once you have sneaker boiled off the other ingredients come together to make jelly. I use 2 thermometers to check my temperature. You will also see the jelly forming on the spoon you are stirring the pot with as the temperature nears 220. You can also increase the temperature by a few degrees as this will make the jelly a little stiffer and that won’t hurt. If you do not have a proper thermometer you can also use the cold plate method, sheet method. This method is all over the net and can be found on YouTube. Now that we have our jelly at the correct temperature and your bottles have been sterilized sitting in the oven at 220 the lids and rings are prepared as per the manufacturer. It is time to get bottling. The importance of having the sterilized bottles hot is not only to kill organisms but you can’t pour 220 degree jelly in a cold jar it might break. Keeping the water in the water bath hot is the same idea plus it allows the water bath to boil quicker. Fill each jar with jelly leaving a 1/4 to 1/2 inch headspace, wipe the rim of the bottle to remove any spillage that may prevent a proper seal. Cover with the lid and ring FINGER TIP TIGHT don’t over tighten the lids if you over tighten the bottle might not draw a vacuum. Immediately transfer the filled bottle to the water bath. Fill all the jars and place in the water bath there must be at least a full inch of water over all the bottles. You must water bath at a full boil for a minimum of 5 minutes. Remove the bottles set on a dishcloth away from drafts for 12-24 hours to let cool. If you’ve done it correctly the bottles should seal within minutes of removing them from the water bath. AGAIN YOU MUST PRACTICE GOOD HYGIENE AND PROPER CANNING AS PER ACCREDITED SOURCES. Good luck, I/we find it very rewarding to create our own preserves. I hope you do too. Wayne

He's cute but I predict you may need a BIG POOPER SCOOPER!

Thanks pretty heartbreaking to see him going through all this.

I've heard this little lad before, amazing.

Dad made it through the surgery, it’s a miracle in our eyes. The next few days are critical. He will be in for a long hard ride. My family and I would like you all to know we really appreciate all your prayers and kind words. To all of you with aging parents keep an eye on them. To all of our members chalking up the years take care of yourselves follow your Dr’s advice. Do everything in your power to keep your/our aging bodies active and healthy. I have been blessed with the most amazing FATHER every day is a gift. If you have someone in your life you love you better tell them and tell them often. Tomorrow might be too late. Look at all the members we lost in such a short time lately. Happy Canadian Thanksgiving! Wayne

Well he is in for a long night. An hour ago they told me he was leaving for OR in 30 min. Seems like he should be there now. Fingers crossed. Thanks for all the prayers and well wishes. Wayne

Sad but true, Dad stood up yesterday morning and fell. We are not sure if the hip broke before he fell or was a result of the fall.. He laid on the floor for 10 min trying to call for mom but she was sound asleep. He's damn stubborn, he wouldn't let her call 911. He got up went to the bathroom and ate breakfast and finally said you better call the ambulance. He wouldn't let her call me until he left in the ambulance. He is now waiting for an opening in the OR for a half hip replacement. This is the Canadian Thanksgiving weekend and al the OR's are at min staff. As you all know he is not in the best of health and 89. He's in God's hands. Our Covid count is filling the hospitals so I can not even go in to comfort him. Very scary operation for someone in his condition anything can happen. He is on OR stand. Wayne

Beautiful spot!

I love cooking and love eating that’s why I’m a FAT SKINNY GUY LOL. Thanks for all the great comments! Stay tuned for the pickled beets and Cinnamon Apple jelly coming to a theatre near you in the next 2 weeks. I know now why people sell home preserves for $10.00 a bottle. It should be $15. It takes a lot of work.

GAG a MAGOT LOL

For lack of a better description this is pickled green tomatoes. I generally eat it with a roast, chicken, Turkey beef or pork. I love eating it with my mashed potatoes and gravy it is sweet and sour. Full of vinegar, sugar, onions and pickling spices. Cooked for about 2 hours and put in mason jars. Yesterday I cut up 22 pounds of my green tomatoes, 9 pounds of my onions and I layered the tomatoes and onions sprinkling each layer with pickling salt. Soaked them over night. Mrs weed drained the salt brine off added white vinegar and did the cooking. After it was cooked we teamed up and bottled it. Mmm very good. If you like pickles you’ll like these. You might notice all the lids haven’t sealed yet I took the picture when the bottles were still hot. All sealed now! I posted the batch we did last year as well.

You may also learn to hate @AusiGirl she is a prolific pain in the but always shooting newb tubes and mowing everyone down with that big ass gun.

Welcome to the forums. I don’t believe I’ve played while you’ve been on yet. Are you playing on Server 1? As far as @wildthing is concerned you may find the use of the player MUTE your friend lolol! Sorry @wildthing I had to say it before someone else did! Weed

So sorry about your dad! Glad you all had a good trip. Yes we have a great beautiful country to see. Wayne