Canning Recipes 2008

[MrsCountryChick]

Quote:
Could you also make this Topping using other berries? Like Blueberries, Strawberries or Blackberries? They'd still be in the "berry" family & prob still can the same, right? I'm new to canning,

But the all day Crockpot Apple Butter turned out delicious & canned perfectly -(my 1st time canning). Now I wanna can everything,

LOVE all the Wonderful Recipes I've found here

 

[MrsCountryChick]

Quote:
I too am learning Tonz here

I just wondered about the taste cuz I've made Rhubarb Crisp & Rhubarb pie & enjoy them (as my whole extended family does, except for Hubby -in his eyes no matter what the recipe to him rhubarb is a weed that should be mowed,

). But I also like the raw bitter taste of Rhubarb with a dash of salt. But since there are those who like both sweet & sour sauces (I'm not one of them

) I figured I'd ask on taste. Thanks for the info

 

[dangerouschicken]

Redfeathers, Yes, I have tomatoes. LOTS of tomatoes. They are just beginning to turn a tiny bit.

Yum the raspberry topping sounds great! I need to add the cherry jam recipe on here as it is CHERRY SEASON RIGHT NOW!

Kruczek Family Farm's Cherry Jam

Makes 6 pints!

8 cups cherries, destoned and chopped
1/2 tsp salt
1 tsp cinnamon, ground
1/2 cup lemon juice
1 tsp ground cloves
3 tsp almond extract
1/2 tsp vanilla extract
8 cups sugar
2 boxes of pectin

Cook all ingredients, except sugar, at a boil that cannot be stirred down. Immediately add the sugar. Bring mixture back to a boil and continue boiling for 2 minutes. Skim mixture. Add to sterilized jars and adjust lids and caps. Process 10 minutes in a waterbath canner.

 

[AhBee01]

I do not want to start a debate about this, but the canning group I go to feels that butter and other dairy are not safe to home can. I would take great caution in just trusting recipes you google up for canning are safe to home can.
Please use trusted recipes that come from updated recipe books, like Ball.
Canning with oils is not recommended and could harbor botulism spores.
Here is a sight that may be useful.

http://www.uga.edu/nchfp/index.html


From NCHFP:

There are a few issues with the common directions circulating on the Internet at this time (Spring 2006):

1. Physical safety and food quality: In the provided directions, the jars are preheated in an oven (dry-heat), which is not recommended for canning jars. Manufacturers of canning jars do not recommend baking or oven canning in the jars. It is very risky with regard to causing jar breakage. There is no guarantee that the jars heated in this dry manner are sufficiently heated to sterilize them, as we do not have data on sterilizing jar surfaces by this dry-heating method.

2. The butter is not really being 'canned'; it is simply being melted and put in canning jars, and covered with lids. Due to some heat present from the hot melted butters and preheated jars, some degree of vacuum is pulled on the lids to develop a seal. It rarely is as strong a vacuum as you obtain in jars sealed through heat processing. The practice in these 'canned' butter directions is referred to as 'open-kettle' canning in our terminology, which is really no canning at all, since the jar (with product in it) is not being heat processed before storage.
3. Although mostly fat, butter is a low-acid food. Meat, vegetables, butter, cream, etc. are low-acid products that will support the outgrowth of C. botulinum and toxin formation in a sealed jar at room temperature. Low-acid products have to be pressure-canned by tested processes to be kept in a sealed jar at room temperature. It is not clear what the botulism risk is from such a high-fat product, but to store a low-acid moist food in a sealed jar at room temperature requires processing to destroy spores. A normal salted butter has about 16-17% water, some salt, protein, vitamins and minerals. Some butter-like spreads have varying amounts of water in them. We have no kind of database in the home canning/food processing arena to know what the microbiological concerns would be in a butter stored at room temperature in a sealed jar. In the absence of that, given that it is low-acid and that fats can protect spores from heat if they are in the product during a canning process, we cannot recommend storing butter produced by these methods under vacuum sealed conditions at room temperature.
4. Some other directions do call for 'canning' the filled jars of butter in a dry oven. This also is not 'canning'. There is not sufficient, research-based documentation to support that 'canning' any food in a dry oven as described on this web page or any page that proposes oven canning is even sufficient heating to destroy bacteria of concern, let alone enough to produce a proper seal with today's home canning lids.

In conclusion, with no testing having been conducted to validate these methods, we would NOT recommend or endorse them as a safe home-canning process, let alone for storing butter at room temperature for an extended period. We do know that the methods given for preheating empty jars, or even filled jars, in a dry oven are not recommended by the jar manufacturers or by us for any food. Aside from the physical safety and quality issues, and the fact that it is not canning at all, if there happened to be spores of certain bacteria in there, these procedures will not destroy those spores for safe room temperature store.

I just want everyone to be safe, and not get sick.
Again what was safe for our grandparents may now be considered unsafe, as we have altered vegetables, and changed their acid levels!
Brenda

 

[joebryant]

Mmmmmmmmm, it all looks so good...
Dangerouschicken, if you ever decide to throw your husband out, may I move in?

 

[mirime]

also some good canning conversations over at the sister site of The Easy Garden!!!

 

[JennsPeeps]

I'm on a canning binge this summer & want to can 1 thing/week. So far so good!

Some of my fav recipes thus far, all of which I got online:
* Cherry-almond jam
* Plum chutney - ever wonder what to do with an Italian plum tree crop that went wild? Last summer I made chutney! It's awesome on most grilled meats: salmon, tuna, halibut, chicken, pork, turkey...? It's very similar to cranberry relish you have at Thanksgiving, only spicy.

Hoping to make (among other things):
Vanilla peach jam
Applesauce
Peach cobbler
My great grandmother's pickles.

 

[Agilityscots]

I just bought my first canning kit and made my first-ever raspberry jam...it is so heavenly that I just want to eat it with a spoon! I picked the berries myself at a local farm (7 lbs!) and made the jam last weekend. The idea is to make enough for us and plenty for Christmas gifts, but I don't know how I'll ever make it. I want to eat it all myself. I can't wait to make more jam! And dilly beans. And spaghetti sauce. So much fun!

I'm taking a canning class at a local metropark, and we too have been warned about using recipes off the Internet that haven't been safety-tested. I'd really prefer not to die of botulism nor kill any family members. I'm sticking to my Ball Complete Book of Home-Preserving.

Amy

 

[mcg30_40]

This week I canned crowder peas and froze squash, zuchinni, and corn (cob and cream). And the season is only beginning
Next week holds more peas and beans for sure. Then almost always something will be ready that we hadn't noticed. Isn't farming fun!!

 

[yotetrapper]

<<Mmmmmmmmm, it all looks so good...
Dangerouschicken, if you ever decide to throw your husband out, may I move in?>>

Hahhahahahahahahaha I don't even give that 24 hours. Rightwing chauvenistic Joe, with vegetarian (most likely very liberal) dangerous??

Joe if you move in, I NEED to see home videos .

Hahahahaha.