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Just first harvest. They are japanese type I got from Tagaowa. Fit perfectly in the feeder without cutting then at all. Just added some goodies to sause and just need to let it simmer down all day. Then I will can it up later.
Sauce or gravy? That is the question.
Looks good!
Mike
Simmer all day?? This ain't goodfellas 2 hour max!
Hell yea, all day. Test hourly with piece of crusty bread. [emoji106]
lobbed from my electronic ball and chain
Still simmering. About 1/4 down from the start. Little more then will be good to can up.
Do you have to pressure can that or is it high enough acidity for just a big pot?
Each to their own. For a quick meal 2 hours works. For the let, everyone sit down it's time to eat crowd. I simmer till it's got the attention of 1/2 the neighborhood.Quote:
Originally Posted by cofi
Doing a batch for dinner with beef short ribs (try them you'll amaze friends and enemy's alike ) and hot italian sausage .Start around 10 in the a.m. Brown / sear beef ribs, cook sausage, toss in pot with sauce, fresh basil, oregano, GARLIC (chopped cloves) other seasons to taste. Bring to a boil then down to simmer till that fresh baked bread (of choice) grabs some of that sauce like a magnet. Turn off, Water's at a boil cook pasta to desired consistency.