I can say Dave put on the paperwork that we would go where ever we would go. Well, last Wednesday we were called to meet with the Stake President and Dave was called to be the First Counselor to the new Bishop to be.
We are not disappointed in the least because we are willing to be and work for the Lord wherever he wants us to be.
This last 1 March 2015 the changeover in the ward went well. Dave was very happy to have 6 of our children plus spouses and grandchildren come to see him called to be part of the Bishopric. We took up a large section of an area. :)
I really dislike thieves :(. We had our credit card number stolen and for a week have been trying to get that straightened out. All it took is ordering something through Amazon for it to happen, first time that has happened with using them.
As for the weather we did get 2 inches of snow a few days ago, which is pretty well gone and it is snowing today.
I handed out a paper for Canning meat safely. If you go to the link at the bottom it has pictures.
- Always begin with fresh meat, or meat that has not been thawed for longer than 2 days.
- Keep meat as cold as possible until you’re ready to start canning it.
- Remove any bad or bruised spots from the meat before canning.
- Wash your jars and lids in hot, soapy water. You can run the jars through a dishwasher if you’d like. Keep them hot until you’re ready to fill them with meat.
- Sanitize all cutting surfaces before you prepare your meat.
- Wash your hands well before handling the food, and after touching raw meat.
- Process meat as soon as the jars are filled. Only fill enough jars for one canner load at a time.
- 0 – 2,000 ft : 11 pounds pressure
- 2,001 – 4,000 ft : 12 pounds pressure
- 4,001 – 6,000 ft : 13 pounds pressure
- 6,001 – 8,000 ft : 14 pounds pressure
- 8,001 – 10,000 ft : 15 pounds pressure
- First and foremost, it is imperative that the meat was canned for the appropriate time and at the correct pressure using a pressure canner. If there is any question whether or not it was done properly, don’t eat it.
- If the lid is bulging, leaking, swollen, or otherwise damaged, throw the contents away.
- If the jar is cracked or otherwise damaged, throw the contents away.
- If the jar spurts liquid or foams when opened, throw the contents away.
- If the meat is discolored, moldy or smells bad, throw it away.
- It’s best to follow the rule: “If in doubt, throw it out.”