What are you canning now? - Page 3

Thanks,

I pressure canned it so I will have to see what happens.

Well, I got some Elderberry jelly done today.   Now I want to eat it!!!

Farmer Kitty--your blueberry/rhubard jam is the most awesome color! would you be willing to share your recipe?

So far I've put up many many tomatoes, salsa, plum jam, mock strawberry-fig jam & blackberry jam. and pickles.

Waiting on muscadines & grapes to get ripe to put up jelly.

Some tomatoes I froze whole in gallon ziplocs until I can get time to either can them or dehydrate them. Same with kadota figs. I work full time so can't always get to them during the week.

http://www.backwoodshome.com/articles2/clay105.html

I do :

RAW PACK:
separate poultry at joints, bones on or remove

HOT PACK:
BOIL, STEAM OR BAKE UNTIL ABOUT 2/3 DONE separate at joints, bones on or remove


1. Pack poultry into hot jars 1 inch headspace, ladel hot water or broth, (I prefer using the hot pack method and reserve the water I used to boil the chicken) Remove air bubbles.

2. Wipe rims with vinegar to remove any fat on the rim

3. Center lid on ar/apply screw band until fingertip tight

4. Place jars in PRESSURE CANNER Vent steam for 10 minutes process for 75 minutes I use 10lbs. of pressure

Sometimes I also add salt/whole peppercorns for flavor

This meat is great because you can use it for chicken al a king recipes and chicken n biscuits

Today was peaches and plums (so far).  We have here to can NOW, like rushing not to have it spoil:

Corn (almost 100lbs)
Peppers (2peck green, 2 peck purple and yellow)
Jalapenos (bushel)
Runner beans (bushel)
blueberries
Tomatillos
Tomatoes

We are still dehydrating squash and herbs.

How do you process your grapes for jelly?
I cooked mine like I do blue & blackberries. Now I read that you aren't supposed to let grapes boil? Why?

"How do you process your grapes for jelly?
I cooked mine like I do blue & blackberries. Now I read that you aren't supposed to let grapes boil? Why?"


Really? I always just followed the directions inside the sure-jell box.

I'm at work right now so don't have the exact directions right in front of me, but basically I crush them & add a cup of water & bring them to a boil, then simmer 10 minutes, then put them in cheesecloth & hang them over my big kettle overnight to drip, then process the juice the next day. And of course, you bring them to a boil when you do the sugar & pectin bit--a hard, rolling boil for one minute after you add the sugar. So, yes, I boil mine, but only for the length of time it calls for in the sure-jell recipe.

5 cups Rhubarb-cut fine
3 cups sugar (I have used sugar subsitute)
4 ounce package of jello (can use sugar free)

1. Stir together Rhubarb and sugar and leave in fridge           overnight.
2. Cook for 12 to 15 minutes
3. Add 1 package (4 oz) of jello-any flavor
4. Stir until dissolved.
5. Put in jars and process (either water bath or inversion) or freeze down.

The sugar free version doesn't always set right.

Water bath-bring to boil and process for 10 min.
Inversion-Put upside down for 20 min. and then turn right side up.