What are you canning now? - Page 644

That is the one I have been looking at.  Thanks you for the encouragement.

Has anyone seen this anywhere cheaper?

Quote:

Originally Posted by Raiquee 

For pressure canners I recommend this one

http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z

DH got it for me for mothers day last year. And I was just like you!! I canned lots of jams and tomato sauce but never thought I would want to pressure can. They were scary to me, and all I figured I would want to pressure can was stock, and I chalked it off to just freezing it. Boy was I wrong! I want to can soups, green beans, corn, pinto beans, stock, etc!! So, I was pleased with this pressure canner.it looks like you could take it to the moon and back and it would be fine. The lid slides together with the canner, and these latches lock under some plates on the canner. Then there are the 6 huge bolts. This made me feel safer in using it and not blowing my head off.

I know a lot of people use the presto canner as well. I have no experience with it. Take the leap, you'll enjoy it!!

Quote:

Originally Posted by Raiquee 

For pressure canners I recommend this one
http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z
DH got it for me for mothers day last year. And I was just like you!! I canned lots of jams and tomato sauce but never thought I would want to pressure can. They were scary to me, and all I figured I would want to pressure can was stock, and I chalked it off to just freezing it. Boy was I wrong! I want to can soups, green beans, corn, pinto beans, stock, etc!! So, I was pleased with this pressure canner.it looks like you could take it to the moon and back and it would be fine. The lid slides together with the canner, and these latches lock under some plates on the canner. Then there are the 6 huge bolts. This made me feel safer in using it and not blowing my head off.
I know a lot of people use the presto canner as well. I have no experience with it. Take the leap, you'll enjoy it!!

x2 This is the one I have and I love it.

I finally got my Honeysuckle Jam pics uploaded

Here is the Blood Orange Marmalade and Blood Orange Habanero Chili Marmalades I did this winter when the blood oranges were ripe.

Quote:

Originally Posted by flgardengirl 

x2 This is the one I have and I love it.

 

I finally got my Honeysuckle Jam pics uploaded

 

 

Here is the Blood Orange Marmalade and Blood Orange Habanero Chili Marmalades I did this winter when the blood oranges were ripe.

Oh wow. How pretty!!!

how do you put up bell peppers in freezer ? you blanch frist then bag im guessing?..and whats the best way to put fresh oakery?

Pickled beets, and getting ready to do some kraut

Quote:

Originally Posted by KenK 

One of my jars of pepper relish had a suspect seal so I've been eating on it the past couple days. Hate it when that happens. : )

It is so good I thought I would share my simple recipe.

4 cups chopped hot peppers
4 cups chopped onion
2 cups cider vinegar
2 cups sugar
1 tablespoon salt

Seed and core the peppers as you see fit and then chop in a food processor to a "relish like" consistency, make four cups chopped.  Repeat with the onion.
Combine all into a pot and boil for about five minutes

Seal in jars and process in a water bath for ten minutes.

I used half Serrano and half Habanero peppers so this is not for the heat intolerant (I'm a little light headed as I type this )but I don't see why you couldn't use whatever peppers you liked or had.

This made a total of 5 pints, if I were making it again I would try to squeeze some of the water out of the chopped onions cause the finished jars are a little soupier than I would like.

KenK,

This was soooo good last year AND EASY.  I am getting ready to do it again this year.  I not only grew my own peppers this year,  BUT I grew the onions to go with them!

Oh my gosh... I've been a flake! I haven't posted in awhile and I used to post all the time. I've been canning jam like crazy, and even taught a class last weekend and forgot to post about it here. Have a couple of BYC people attending. :D

Anyways, I can here before as luck would have it I had a darn good harvest of potatoes today :) 17 lbs... way more then we can eat right away. I'd say maybe 10 lbs of it is storage worthy. Was having issues with my crop this year, but I'm glad it worked out.

So anyone can potatoes, or have suggestions for me?!

Here's DD and DH loading up our haul of spuds!

Ok ..ive tryed making krout in a crock.and it seems to be spoiling on me ...i did it soo many years ago ..i may have forgotton how (obviously) sooo..anybody give me some tips on making krout in a crock plz ..and does any body have a good chow chow recipy?

Quote:

Originally Posted by fultzie 

Ok ..ive tryed making krout in a crock.and it seems to be spoiling on me ...i did it soo many years ago ..i may have forgotton how (obviously) sooo..anybody give me some tips on making krout in a crock plz ..and does any body have a good chow chow recipy?

Make sure you use enough salt. And because I have a tendency to over cover my cabbage I fail to get a good air inoculation of all things fermentive. So, I add just a little natural vinegar with the mother in it. It will jump start the good bacteria before the bad stuff has a chance to take over... also, kraut smells funny anyway, be brave and try a little. it might be fine.

Good luck with it, My husband won't eat store bought kraut, but I can not make enough  to keep it  around. Which is a good thing. Who needs a pantry full of food no one will eat? :)