That's the sound I hate to hear when I have the pressure canner going. It means something has gone awry!
For New Year's Day, we were coming back from skiing and a friend had purchased a goose with a plan that she would cook it at our house after we got back. THAT plan went off without a hitch. She found a terrific recipe for roast goose, complete with a gravy that was just OK until the last ingredient was added - minced goose liver. Then the gravy was phenomenal. And I'm not usually a gravy fan! (I'll admit, I had eyes on that liver so I could add it to the paté I'm making soon but, I agree, the gravy needed it more.) We saved all the bones to make stock and I set aside some chopped up meat in the freezer to make a different soup variation...Turgoosuck. Well, maybe the name still needs a little work.
Last week I took the bones out of the freezer and made stock. Four quarts of stock, to be exact. And I set them aside until I had time to can them. See, to make the soup, I need turkey, duck and goose stocks, and I can only really make one at a time. But I've been busy, so I haven't had the time I needed to can them. Until today. And only because the youngerchild is sick and wasn't in school and so isn't doing the usual afternoon activities. So. I took the stock, which was cold, skimmed off the fat and poured it into four quart jars. Which were also cold. I put cold water in the pressure canner, left the top off, and heated everything up together. This seemed to be going fine. Then I put the lid on, and continued to heat everything up until it started to vent steam. After it had vented steam for five minutes, I heard it.
TINK.
Sadly, I know what that means! I turned off the burner, undid the canner and, sure enough, one of the jars had snapped at the bottom. The TINK was from the jar pieces hitting each other in the canner. I had to take everything out, rinse out the canner, and put in new water. Which, now that the jars of stock were hot, had to be heated up before I could put the jars back in. Once everything seemed to be the same temperature, I put the jars (three of them) back in and am trying again.
So much for trying to be clever.
Also, I'm making duck stock today, and will can this as well. Then, all I'll need is time to make the turkey stock and then I can devote an afternoon to making soup. Turgoosuck soup. Durkeese? Gooduckey?
For New Year's Day, we were coming back from skiing and a friend had purchased a goose with a plan that she would cook it at our house after we got back. THAT plan went off without a hitch. She found a terrific recipe for roast goose, complete with a gravy that was just OK until the last ingredient was added - minced goose liver. Then the gravy was phenomenal. And I'm not usually a gravy fan! (I'll admit, I had eyes on that liver so I could add it to the paté I'm making soon but, I agree, the gravy needed it more.) We saved all the bones to make stock and I set aside some chopped up meat in the freezer to make a different soup variation...Turgoosuck. Well, maybe the name still needs a little work.
Last week I took the bones out of the freezer and made stock. Four quarts of stock, to be exact. And I set them aside until I had time to can them. See, to make the soup, I need turkey, duck and goose stocks, and I can only really make one at a time. But I've been busy, so I haven't had the time I needed to can them. Until today. And only because the youngerchild is sick and wasn't in school and so isn't doing the usual afternoon activities. So. I took the stock, which was cold, skimmed off the fat and poured it into four quart jars. Which were also cold. I put cold water in the pressure canner, left the top off, and heated everything up together. This seemed to be going fine. Then I put the lid on, and continued to heat everything up until it started to vent steam. After it had vented steam for five minutes, I heard it.
TINK.
Sadly, I know what that means! I turned off the burner, undid the canner and, sure enough, one of the jars had snapped at the bottom. The TINK was from the jar pieces hitting each other in the canner. I had to take everything out, rinse out the canner, and put in new water. Which, now that the jars of stock were hot, had to be heated up before I could put the jars back in. Once everything seemed to be the same temperature, I put the jars (three of them) back in and am trying again.
So much for trying to be clever.
Also, I'm making duck stock today, and will can this as well. Then, all I'll need is time to make the turkey stock and then I can devote an afternoon to making soup. Turgoosuck soup. Durkeese? Gooduckey?
Sorry. TINK also means ripping back your knitting (knit spelled backwards).
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