Gosh after all the hard work this past weekend butchering hogs. I had cut the hogs heads up to make souse and put them in a large container to soak in salt water overnight. I got up early cause I went to bed with the chickens last night and got the house cleaned up from the paddling in an out all weekend, laundry done and all. I headed to the summer kitchen to get the meat cooking to make the souse. I got the chunks of meat out of the salt water and washed it well and scrubbed it really good with a clean brush to get all the bone fragments off. Put all this in the pressure canner with about 4 quarts of water and set it to cook for about 3 hours. Got all the empty totes washed up and ready to store for winter. By then it was time to cook supper. After the fellers got home from work we ate supper and after I got all that mess cleaned up I went back outside to the summer kitchen and turned the pressure canner off so it could cool down over night. So tomorrow I get to stick my hands in the cooker and get out all the bones and chop all the meat up and finish the souse making. Souse is one of those things you either love it or hate it. Well most of em here hate it, so guess what? More for me. I do intend to make pickled pigs feet too as soon as I get done with the souse. And no one likes those either.
We are getting rain tonight and the temps are supposed to drop some and we are to get snow flurries tomorrow and later in the week. So I guess it is about time for me to hibernate. Or at least to take a break and try to get some rest. Yeah that sounds like a good plan. So till next time, blessings from the McGuire homestead.