You did a lot of work! Take the day off! How many jars did that make?
I got 14 quarts. The canner only holds seven at a time so I did two batches. And I also got about 3 or 4 lb of the lean-looking meat that I put in cubes. I had so much meat left over that I knew I would need to freeze some of it so I had a little section that look good enough to just saute or something, and set that aside just in case it all didn’t fit.
I saved all the bones and any fat that had meat attached that I couldn’t get it out easily, I’ll boil that up and just some stock at some point. But I think you’re right, maybe I should take today off and do it tomorrow! Hubby won’t be back until Saturday morning so I have the rest of the week to have the kitchen being a shambles.
Thought my arms would hurt after all that but they’re doing good today! But I think you’re doubly right, I need to give myself a break today so I don’t overdo it and end up with tendonitis issues.
I just took the band’s off the first batch of seven. And they all sealed! It’s always a little nerve-wracking using these tattlers. They are reusable, but they also aren’t as foolproof as the metal ones. So I usually approach the cooling jars with trepidation, hoping I don’t end up with way too many that don’t seal.