This is the recipe I'm using (in case you'd like to try it yourself), but I'm omitting the eggs. I'd rather add fresh eggs later when I prepare the jar contents for a meal.
I know that it doesn't take long to make this meal any day of the week, but I don't always have all the ingredients on hand. This way I can be assured of a tasty breakfast or brunch anytime, just by pulling a jar off the shelf.
I'll process these jars along with the venison pints I prepared on Monday. They'll time out the same in the canner.
It got into the 80s yesterday, so I didn't want to heat up our non-air conditioned farmhouse. I'll do this early today before the temperature rises today, and will have them out of the canner by mid-morning. First my morning cuppa, and then I'll tie on my apron and get busy. See you tomorrow!
