CANNING. HAM BALLS, CHILI CHOPS AND GARLIC SAUSAGES WITH CABBAGE

IT'S BEEN RAINING THE LAST FEW DAYS AND SO THE INDOOR JOBS ARE GETTING DONE.  WE STILL HAD HALF A HAM SHANK AND SOME PORK CHOPS IN THE FREEZER AND SO VIKKI IS CANNING THEM UP ..... WE CAN USE THESE FOR MEALS ON THE TRAIL THIS SUMMER.  
GRINDER IS 1 HORSE. 
THERE ARE NO SHORTCUTS WHEN YOU CAN.  DO IT RIGHT OR NOT AT ALL.

 COOKED HAM BALLS ARE PUT INTO MARSON CANNING JAR.  THEN VIKKI HEATED UP CANNED TOMATOES AND ADDED TO JAR.  USE A PLASTIC (NOT METAL) BLADE AND GET ALL THE AIR BUBBLES OUT OF THE FOOD.  VIKKI USED THE SPATULA HANDLE END.  GO DOWN EVERY INCH AROUND THE OUTSIDE AND THE AIR BUBBLES COME UP.  JAR BELOW IS WHAT IT SHOULD LOOK LIKE.  HAVE FLUID COME ONLY TO 1/2 INCH OF TOP.  USE A PAPER TOWEL TO CLEAN THE EDGE OF THE RIM AND

 THEN ADD THE WARMED UP LIDS AND PUT THE RING ON.


HAM BALLS
4 LBS GROUND HAM
2 LBS GROUND MOOSE MEAT
4 EGGS
3 CUPS GRAHAM CRACKER CRUMBS
1 1/2 MILK (MAKE WITH POWDERED)
SAUCE
2 CANS TOMATO SOUP
3/4 CUP MOLASSIS
1/4 CUP VINEGAR, 1 TLB DRY MUSTARD.

COMBINE ALL THE STUFF AND MAKE UP THE 1 1/2 " BALLS.  BRUSH OR SPOON ON SAUCE....  COOK IN 350. OVEN FOR 60 MIN.   PUT IN JARS AND COVER WITH TOMATOES AND JUICE.  CAN FOR 1 1/4 HOUR IN PRESSURE COOKER.  
THE NEXT DAY I TAKE OFF THE RINGS AND WASH THE JAR AND AFTER IT IS DRY PUT THE RING BACK ON.

 CHILI CHOPS  (this used up the last of the carrots, & turnip)
CUT BONE AWAY FROM PORK CHOPS
CUT INTO PIECES AND BROWN ON WOOD STOVE.
ADD CUT UP CARROTS, TURNIP ONION
1 CAN TOMATO SOUP UNDILUTED
1 TABLESPOON CHILI POWDER
1/2 TEASPOON GARLIC OR WHOLE GARLIC
1 LARGE RED PEPPER IF YOU HAVE ONE.   COOK AND CAN.

VIKKI HAD THE PORK CHOP BONES FOR SUPPER.  THE DEEP FREEZE IS JUST ABOUT EMPTY.  WE DON'T PLUG IT IN TIL FALL AGAIN.  
VIKKI ALSO CUT UP THE GARLIC SAUSAGE AND COOKED SOME CABBAGE AND ONIONS AND CANNED THAT UP ALSO.