I grab the little to go cups they have at restaurants for salsa, etc. Great for mixing epoxy and things like that.
What did you do in your shop today?
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woodtickgreg
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These are about the same size, 50ml. Just a little thicker walls and stiffer for some spirited mixing.
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So that's why they did not have any at Whataburger a couple of weeks ago!
A little work from the past week. Finally got the shop functional, more to do but took a break to do a little turning. Need to build up my pen inventory and did a few cigar punch key chains. The last picture are blanks that will be used for key chain urns.
All very nice. Key chains ate awesome. They are urns?
Yes, they are used when a family wants a small momenta of the ashes for each member of the family.
That is a great idea. Thx
Well again not in the shop, which I haven't been in there in MONTHS but made 52 pints and 6 quarts of pumpkin butter today. And it is freakin GOOD!.
Got a recipe? Sounds like something my wife would really like, we've got some pie pumpkins we need to do something with, and I'm going to already be doing some canning at some point this weekend.
@Sprung absolutely. We went to the cannery so we had big pots, pulper and huge pressure canners. We used pie pumpkins and you can put squash in too if you want but we didn't only pie pumpkins. We steamed them in the canner for about 20 minutes. Peel, cut out stem and bottom and scrape seeds out. Cook down like apple butter. Pulped and put back in clean pot. Added brown sugar and my pumpkin pie mix. Cook down until your desired thickness. We added white sugar and more spice to our liking. Then jarred up. FYI...USDA says it needs to be refrigerated or frozen due to botulism possibility. There are recipes on the net for small batch slow cooker. Already have plans for peach, pear and blueberry butters next year.
Duh, yeah, I can't can this one - don't have a pressure canner. At least not yet - my in-laws are apparently going to be giving us theirs, which they haven't used in some time. But, yeah, freezing would be good. Might wait on that - we have a 1/4 of beef coming very soon and have to make sure we have enough space for that first.
I thought you had a pressure pot in the shop!!
So, use your outdoor turkey deep fryer. It moves the heat outdoors, takes far less time to heat the water and is easier to cleanup when done. 50 pints of pickles in 2 hours.
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Don't have to pressure can it. We only used it to steam the pumpkins to help soften the peel. Just cut em up, clean, peel and cook down. Just jar at end. Heat will seal jars and after they're cool, refrigerate.
Nope, never got into casting - only stabilizing.
Don't have one, nor plans to get one.
Was not sure which emoji was best. Most of my former UP friends always asked why we called outdoor fish fryers, turkey fryers. So I should have used Fish in place of Turkey. Hope it make s more sense now.