What are you canning now?

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Quote:
I can when I get home. I wanted it to be like pumpkin pie, but it wasn't quite. But some of the people who tried it said they didn't like pumpkin pie but they liked my pumpkin butter. I got lots of warm fuzzies from that.

These are people who wouldn't lie to me, but the fact that they went back and loaded more graham crackers with more pumpkin butter was good evidence they weren't lying
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Quote:
6c stewed or baked pumpkin
1c brown suger
1/2c sugar
1 ts allspice
1 ts ginger
1 ts cloves
1 ts nutmeg
2 ts cinnamon

Mix it all together and let it stew all day until the water is cooked off. We put our baked pumpkin through the Sauce Master, so no blending was required during or after cooking. We stewed ours in the crockpot with a screen over it rather than a lid.

Next time I make it I will try reversing the brown & white sugar amounts. I'm curious as to how it would taste. I used dark brown sugar, and my butter is really dark, too.
 
Quote:
do tell how you did that, my grandmother used to can meats and I remember them being so tender but i dont think she did hamburger. Im going to (hopefully) have plenty of venison burger soon and would love to try to can some.
 
LOL I was just looking at Redhead's photo of pumpkin soup and didn't at all notice the tomatoes in the background until I read the post and then I had to laugh, because my kitchen counter looks the same . . . populated with tomatoes in various shades of ripeness. Makes me wonder how many of the rest of you have tomatoes taking over your kitchen space right now.

OK, sorry for the outburst there.
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I'm hoping to can some apple chutney this weekend. We are overrun with apples at the moment.
 
Quote:
do tell how you did that, my grandmother used to can meats and I remember them being so tender but i dont think she did hamburger. Im going to (hopefully) have plenty of venison burger soon and would love to try to can some.

I browned my hamburger (add whatever seasoning you like), packed into prepared jars, added liquid (either water or broth), add lids, pressure for 1 hr 15 mins for pints and 1 hr 30 mins for quarts @ 10 pounds pressure.
 
I brought in all my green tomatoes about 2 weeks ago. We only got 2 ripe red ones and a coupel dozen of the yellow cherry tomatoes while they were outside!! I hung the vines up in the attic and put the rest of the tomatoes into a box lined with newspaper. Now a lot of those green tomatoes in the box are ripening and I might have enough for some salsa. The ones on the vines will take a lot longer to ripen because they're out in the open. The ones in the box produce their own ethylene gas and essentially ripen each other (http://www.wikihow.com/Ripen-Green-Tomatoes).

I don't think I can can the tomatoes ripened in this way because it lowers acidity. Oh well... they'll be delicious and it's such a treat to be able to eat as many tomatoes as we want without worrying about them costing $3/lb at the store.

This is from wikipedia, btw, and really interesting:
The tomato is native to Central, South, and southern North America from Mexico to Argentina. There is evidence that the first domesticated tomato was a little yellow fruit, ancestor of L. cerasiforme, grown by the Aztecs in Mexico, who called it xitomatl (pronounced shi-to-ma-tlh), meaning "plump thing with a navel". The word tomato comes from a word in the Nahuatl language, tomatl. The specific name, lycopersicum, means "wolf-peach" (compare the related species Solanum lycocarpum, whose scientific name means "wolf-fruit", common name "wolf-apple"), as they are a major food of wild canids in South America.

("plump thing with a navel"... lol... just like me!!)​
 
Quote:
6c stewed or baked pumpkin
1c brown suger
1/2c sugar
1 ts allspice
1 ts ginger
1 ts cloves
1 ts nutmeg
2 ts cinnamon

Mix it all together and let it stew all day until the water is cooked off. We put our baked pumpkin through the Sauce Master, so no blending was required during or after cooking. We stewed ours in the crockpot with a screen over it rather than a lid.

Next time I make it I will try reversing the brown & white sugar amounts. I'm curious as to how it would taste. I used dark brown sugar, and my butter is really dark, too.

is this just like Apple butter and you just laddle into jars at this point and boiling water bath them for 10 minutes?
 
do you water bath or pressure can this and for how long etc...

Quote:
6c stewed or baked pumpkin
1c brown suger
1/2c sugar
1 ts allspice
1 ts ginger
1 ts cloves
1 ts nutmeg
2 ts cinnamon

Mix it all together and let it stew all day until the water is cooked off. We put our baked pumpkin through the Sauce Master, so no blending was required during or after cooking. We stewed ours in the crockpot with a screen over it rather than a lid.

Next time I make it I will try reversing the brown & white sugar amounts. I'm curious as to how it would taste. I used dark brown sugar, and my butter is really dark, too.
 
Quote:
Someone posted somewhere else that you should only freeze pumpkin, not water-bath can.
But Mom said she water-bath canned pumpkin butter before. I am officially totally confused
he.gif


Does it matter that the stuff boiled in the crock pot before boiling in the water bath????
 

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