What are you canning now?

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Ok, it's really called a Sauce Master I'm in love
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It did 80 romas in 1/10 the time it used to take me. I made a quart of sauce for dinner and a quart for the freezer.
No blanching, no peeling, no seeding. This thing is AWESOME!!!!

I made apple butter with it the next night
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Please post a pic of it and tell us more!!

Here's a link to where I ordered mine from:
https://www.ruralking.com/Store/detail.aspx?ID=13653
That has a really good picture. It's also the best price a friend of mine found.
I ran the 'waste' through twice to extract every bit of good ness from my tomatoes. The 2nd time the skins & seeds were still extracted, but no pulp was left. And the sauce was an evenly smooth as the kids favorite Ragu is!

Talked to Mom last night and she most everyone she knows has to run the pulp through a 2nd time to get all the goodness out. She also said she'll give me her smaller canner
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She's very pleased that I've started canning. I grew up watching and sometimes helping her do it, but swore I never would
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A lady at work who LOVES apple butter tasted mine and said it was really good. I'm so happy! An independent taste test from a non-relative, and I passed!!!
 
4 qts of tomato juice that I juiced on Sat. Then I went and picked more tomatoes and have probably about 5 qts more (canner will only hold 4 qts though). It's chores time so they will have to wait.

2 1/2 pts. No Sugar Added Tripleberry jam.

Ended up with 6 qts tomato juice more.
 
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Well, my day was interrupted with lunch with my parents (they're truckers, so this was a good thing!
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).

But, I did manage to can 9 pints of pears, and 5 quarts & 1 pint of apple sauce. I really need to do more, but I will probably wait until tomorrow.

Tomorrow will be tomatoes and either more apples or start on the sweet potatoes.
 
Okay I followed directions that came with the canner to can venison. It said to leave an inch of room in the top of the jar but it seems like after it cooked well look at it....... The lids popped so is it safe to eat?


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Edited9-30-08 to add that since this was a trial I went ahead and used two jars tonight adding flour and water to thicken and salt, pepper and garlic powder. I am going to try to can the rest of the meat this weekend. It was good and made dinner prep qucik and easy.

Susan
 
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Thank you, Next time. Tomorrow when I do the next batch should I pack more in the jar?

I am trying to can up last years meat out of the freezer so I have room for this years. Though I think I may can a lot of that too.
 
The recipe I am using states not to add liquids just pack the meat.

Here is the recipe I followed:

1. Visually examine the canning jars (Mason jars are very popular) for nicks, cracks and sharp edges.
2. Wash jars, lids, and bands in hot, soapy water. Rinse. Place lids in a saucepan, cover with water and bring to a simmer(180 degrees). REMOVE FROM HEAT. Leave lids in hot water until ready to use.
3. Place jars in a sauce pot, cover with water and bring to a boil. REMOVE FROM HEAT. Leave jars in hot water until ready to use.
4. Cut the venison into small cubes or chunks. Clean the meat thoroughly and then fill the clean, hot jars with the venison. Don't put juices or water in the jars. Leave about 1" head space between the top of the meat and the top of the jar.
5. Remove air bubbles with a non-metallic spatula.
6. Wipe top edge and threads of jar with a clean, damp cloth. Place lid on jar with sealing compound next to glass.
7. Screw band down evenly and firmly. DO NOT USE EXCESSIVE FORCE.
8. Use a steam pressure canner. Place as many jars of venison as possible into the canner. MAKE SURE JARS ARE SITTING ON TOP OF RACK PROVIDED WITH THE CANNER. This rack keeps the jars from getting too hot.
9. Follow the instructions for the pressure canner. The canner I have holds 7 quarts of meat and it takes 90 minutes at 11 psi. The time starts once 11 psi is obtained.
10. When processed, remove jars from canner. Carefully place jars on a towel or wooden surface out of drafts. DO NOT RE-TIGHTEN BANDS. Let jars cool 12-24 hours. The meat will bubble and boil for at least an hour after you remove them from the canner. Test for a seal. If center of lid is down, jar is sealed. Remove bands if you wish. Wipe jars clean.
11. Store the venison in a cool, dry, dark place. Bands may be reused. LIDS CANNOT BE REUSED.
 
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I’ve canned so far this year:
7 qt Rhubarb sauce
5 qt. Strawberry/Rhubarb sauce
6 pts Blackberry Jam
6 pts Red Raspberry Jam
3 pts. Trippleberry Jam
2 pts. Blueberry/Rhubarb Jam
2 pts. Blackcherry/Rhubarb Jam
2 pts. Blackberry/Rhubarb Jam
18 pts. Strawberry Jam
3 pts. Corn Cob Jelly
3 pts. Watermelon Rind Pickles
6-1/2 pts. Watermelon Rind Pickles
24 pts. Greenbeans
5 pts. Chicken
2 pts. Chicken Broth
43 qts. Tomato Juice

17 pts. frozen corn
4 frozen chicken
16 pts. of peppers
5 pkgs with 4 cups of Raspberries

For Christmas gifts:
8 pts Greenbeans
4 pts. sugar-free Beet pickles
6 ½ pts of no sugar added Applebutter
6 ½ pts NSA Red Raspberry jam
2 ½ pts NSA Strawberry jam
2 ½ pts NSA Blackberry jam
2 ½ pts NSA Tripleberry jam
3-1/2 pts.Sugar-free Corn Cob Jelly
6-1/2 pts. Sugar-free Watermelon rind pickles
(no pics of the Christmas gift stuff-already in boxes!)
 
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I have a question. I have not canned pears before this year, but the 9 pints that I have canned so far have turned a pinkish color. Is this normal? I treated them with fruit fresh and water before canning. Also, are they still safe to eat?
 
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My canning book says they're fine & that this is normal for pears.

I'm going to make a pear compote with port... then the pink won't matter!!!

Thank you! That's what I thought, but I wanted to make sure.
 

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