Older pics of my Canning Room
 

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And a couple of my smokehouse
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Wow, that's awesome!! What's the white stuff in the big jars?

[QUOTE=shelleybean;456963]Wow, that's awesome!! What's the white stuff in the big jars?[/QUOTE]
That is lard..

Sweet I cant say enough good about this, just fantastic.
Love the smoke house do you have any pictures of the outside?
And how you do it?


Worth

[QUOTE=Worth1;456968]Sweet I cant say enough good about this, just fantastic.
Love the smoke house do you have any pictures of the outside?
And how you do it?


Worth[/QUOTE]
I don't have ant pics of the outside, but it is just an 8'x8' vertical wood sided building.

The smoking I do is called cold smoking. After the meat is salt cured I hang it up on the rails and pipe smoke in to the smokehouse from a fire pit. That particular year I used apple wood from tree pruning.

Very cool. Thanks for sharing!

Oh m'gosh! Picture perfect! I wish that were mine!

[QUOTE=Hellmanns;456971]I don't have ant pics of the outside, but it is just an 8'x8' vertical wood sided building.

The smoking I do is called cold smoking. After the meat is salt cured I hang it up on the rails and pipe smoke in to the smokehouse from a fire pit. That particular year I used apple wood from tree pruning.[/QUOTE]

I need to build something like this.
Is the smoke brought in from a pipe outside?
I have been curing meat for several years and need to put one on the back side of my yard.


Worth

[QUOTE=Worth1;456985]I need to build something like this.
Is the smoke brought in from a pipe outside?
I have been curing meat for several years and need to put one on the back side of my yard.


Worth[/QUOTE]
Yes, I'll see if I can find a pic..
Here's one as I'm just getting the fire started. The smoke is coming into the smokehouse through a 3" pipe.
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My oh my!!!!!!!:?: Now that is what I call a real grocery store. Just so awesome. I know that is hours and hours of work, but I bet you have some of the healthiest eating around.

Thanks for sharing. :)

I flat out love this!

WOW! You have really worked hard to preserve the great harvests.

Beautiful set up. Wish we all were so lucky.

No rings on the jars...are you trusting the seal to hold without them?

[QUOTE=dustdevil;457791]No rings on the jars...are you trusting the seal to hold without them?[/QUOTE]


The last step in canning is to remove the ring and test the seal.
Then you wash the jar dry with a towel and put away.
The ring does not need to be left on the jars.

We never left the rings on jars.

This is from the ball canning guide.

[B]"CHECK[/B] jar lids for seals. Lids should not flex up and down when center is pressed. Remove bands. Try to lift lids off with your fingertips. If the lid cannot be lifted off, the lid has a good seal. If a lid does not seal within 24 hours, the product can be immediately reprocessed or refrigerated. Clean mason jars and lids. Label and share then store in a cool, dry, dark place up to 1 year."

[QUOTE=dustdevil;457791]No rings on the jars...are you trusting the seal to hold without them?[/QUOTE]
Worth is right. Also, it's not just a seal, there is also a vacuum created by the cooling food holding it..