Sunday, November 25, 2012
and that is the fact that all of the traditional foods for Thanksgiving go on sale because most people wont' buy them for anything else. My wife and I scored 2 free turkeys from a local grocery store's promotion where shoppers are given 1 turkey point per $20 spent (you need 25 points for a free turkey). Most people we know don't spend $500 over the month the promotion runs, so we end up with a lot of free points. One of those turkeys is getting smoked and served on Christmas day. Whatever is left over plus the carcass we got from my own family's Thanksgiving feast will be turned into turkey soup and stock and canned.
Sadly with the way grocery prices are going and the almost impossible task of finding anything with no sodium, canning has become a necessity at our house. I'm surprised at how much we enjoy it. For instance, another deal we found was 1 pound bags of cranberries for 99 cents and 3 pound bags of sweet potatoes for $1.29. We bought 5 of each and with a few hours time turned it into the culinary delights below.
We have branched out so much since we've started canning. We first did simple jellies and pickled foods, but now that my wife's grandmother has given us her pressure canner we've been canning bratwurst, stocks, any and all veggies, you name it. And the best part is that for most of our creations we know exactly where the food came from and can make it healthier and usually cheaper than the store bought canned goods. In fact our biggest problem is running out of supplies and finding more room to put our stuff. We have a few walls in the kitchen dedicated to them.
It's kind of a neat feeling knowing that you are processing food the way generations before you have.
On a side note, I tried quinoa for the first time today and it was really good. There was a recipe for almond cranberry quinoa which turned out great. Too bad we couldn't get the kids to eat it. Strangely enough though, they ate the cabbage rolls we made with it
I'll never understand their eating habits. I'm not even sure if they know what they do and don't like. I suppose it will click for them someday, I'll only be feeding them for the next 10-15 years so they better get used to it.