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Monday, August 29, 2011

Canning and a great Overnight Roast Tip

I am so excited - I have learned to can - and it is stinkin' fun! So far we have made salsa, relish, tomato sauce, chunky tomatoes, beans, raspberry jelly and my absolute favorite - tomato jelly!!


Tomorrow I will be attempting pears and peaches. I can't believe how much I enjoy doing this. For so long I was afraid of failure and that it would be just a short lived hobby. Not anymore. To see the jars on the counter full of yummy deliciousness and to know that I did it fills me with joy.

Later, when the weather turns colder I plan on canning some of the meat in my freezer, I will be using a tip I discovered that will help the process move along.

Cook your roast overnight at 200 degrees. 
Put it in before you go to bed and take it out when you get up, usually 8 to 10 hours of cooking. Alternatively you can put it in a crockpot to cook overnight if you don't want to keep your oven going  so long.
(At this point I will can the meat with homemade broth or gravy.)
Then let it cool for about an hour and put it into the refrigerator. 
An hour or so before dinner, put it back into the oven with onions and potatoes and carrots at 350 degrees. 
The roast will be so tender. 
Also, during the winter months, it helps to warm the house. 
During the summer, it keeps your house from heating up during the day.


  1. I have heard of this overnight roast and have yet to try it. Sounds so yummy! BTW - I ran across your kefir post - are you still making and enjoying it?

  2. Tampa - I had stopped for awhile - my raw milk connection dried up (pun intended) but have started back up with the kefir - I do enjoy it! Thanks for stopping and commenting!

  3. Congrats on starting to can! I really want to learn's on my to-do list!

  4. Joanne - I am positive you could can if you wanted - it is so much easier than it seems. Thanks for stopping by!

  5. Congrats on your canning success! I had some success last year and some failures also. No bounty of tomatoes in Alaska, so I need to reconsider what I want to can. I have some lovely crabapples, but think I'll be turning them into a liqueur. :)

  6. Christy, the next time you make raspberry jelly, add a 1/2 of cocoa powder for absolute best ice cream topper! Love ya~

  7. So where is the tomato jelly recipe?