What are you canning now?

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Was it humid or rainy when you made the jam/jelly? My mother used to say that it would not set in those conditions..could be an old wifes tale..I just never make if it is but I still sometimes have runny jam on sunny days..I use that on cheesecake, pancakes and icecream..it is disappointing when you only have enough fruit for one batch and that happens!!
 
I have read that some jellies/jams can take up to two weeks to set. There is also information on the directions in the boxes of pectin that tell you how to reprocess if you want. There are ratios of water, sugar and pectin to the amount of jelly/jam that needs to be reprocessed. You do have to use new lids.

I had some Mulberry that was runny and it set after two weeks. I will sometimes add an extra teaspoon of pectin to make sure jelly sets and it has not seem to make jelly tough.

Happy Canning!

Sandee
 
And here is the 3 bean salad, we ended up with 23 pints. That should keep us going for awhile.
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July093beansalad.jpg


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Steve in NC
 
Quote:
We scrub small new potatoes. Leave whole if 1 inch diamter or smaller, prick with a knife tip to prevent bursting. Cut larger potatoes into chunks. Raw pack a mix of potatoes and snap beans in jars. Add salt if desired - 1/2 tsp for Pints or 1 tsp for Qts. Cover with boiling water.

Apply lids. Process at 10 lbs pressure, 35 min for Pints or 40 min for Qts.
 
Quote:
We scrub small new potatoes. Leave whole if 1 inch diamter or smaller, prick with a knife tip to prevent bursting. Cut larger potatoes into chunks. Raw pack a mix of potatoes and snap beans in jars. Add salt if desired - 1/2 tsp for Pints or 1 tsp for Qts. Cover with boiling water.

Apply lids. Process at 10 lbs pressure, 35 min for Pints or 40 min for Qts.

Thanks Kim, we will give that one a try. That sounds like a meal all by itself on a cold winter day.

Steve
 
Quote:
Yummy!!!!!!!!!!! The first time DW Sharon helped me make it she was ok with the shredding and packing it down in the bucket. After a couple days she came and got me and said "I think it went bad" It had the film and some mold on top. I said hold on let me check, and pushed the film off to the side grabbed some and ate it. I thought she was going to keel over right there. lol

Steve in NC
 
Today I canned 7 half-pints of chocolate raspberry jam. Pretty and tasty! I used sweetened Ghiradelli chocolate instead of unsweetened baking chocolate and think it turned out well. It thickened up nicely.

I want to make White Chocolate Raspberry Jam with Coffee Liqueur, and have everything ready. Unfortunately, I ran out of small-mouth jar lids and only have 2 wide mouth half-pint jars. The small-mouth lids are $3.59 at the nearby grocery store. I ordered 1,000 jar lids on ebay last week for $100 and REFUSE to buy any more. For goodness sake... I've got 1,000 lids coming my way!!! I'm hoping they'll arrive today.
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I ran all the raspberries through a food mill to get out most of the seeds (but not all). In the spirit of "waste not, want not", I used the seeds and leftover pulp to make about 1/2 gallon of raspberry vinegar. It's steeping now and I'll can it in a few days. I've never done a vinegar before - it's disgustingly simple.
 
marytoast, could you please post your chow-chow recipe?

Here's my salsa recipe--I've been 'tweaking' it so included my notes.
it's spicy medium hot but not real burn-your -tongue hot.

Terri’s Salsa Recipe
For Canning 2008
7/8/2008
5-6 lbs chopped fresh tomatoes (this is about 15 large or 20-25 small to medium). Cut the cores out & skin (easy way to skin them-freeze them first, then run hot water over them for a couple of minutes & the skins will slip right off. You can also just scrape a dull knife over fresh ones to 'bruise' the skin & they will peel easier).

1 purple onion, chopped
1 bell pepper, chopped

2 cups finely chopped hot peppers (I used Garden Salsa peppers-ordered seed from Tomato Grower’s Supply. It makes a large, long pepper of medium heat intensity. I used a mixture of solid red-ripe ones & some that were starting to turn red). I seeded & cut the splines out of the first 2 cups. (later on added 3 more peppers with seeds and splines to boost flavor).
*Note* made this in January; used fresh jalapeno peppers & they worked just fine.

1 handful fresh cilantro, chopped (plus 1 tablespoon dried cilantro added later)
*Note* used 2 tablespoons dried cilantro in Jan; worked OK.

1/3 cup lemon juice (plus added another 1/3 cup later.)
juice of 2 limes
1 tablespoon coarse (kosher) salt
1/4 cup Trappey’s Jalapeno sauce (the green one) (added later)

Started with the tomatoes, purple onion, bell pepper, 2 cups garden salsa peppers, fresh cilantro, 1/3 cup lemon juice, juice of 2 limes and 1 tablespoon salt.

Brought to a boil, reduced to a simmer & cooked 30 minutes and did a trial taste.

We thought it was too bland, so at that point added 3 more chopped salsa peppers WITH seeds and splines, another 1/3 cup lemon juice, 1 tablespoon dried cilantro, and about 1/4 cup of green Trappey’s jalapeno sauce.

Brought back to a boil, reduced to a simmer, & cooked 5 more minutes, tasted, decided it was perfect.

Cooked another 10 minutes at a simmer & canned it. Processed 10 minutes in canner, all sealed.

Used slotted spoon to pack into jars; got 4 pint jars of thick salsa & had 3 more jars of just the juice, which is like a very spicy V-8 juice.

*Note: in January, chopped 15 tomatoes I had frozen whole during the summer, added a jar of the leftover "juice" I had canned, 1/2 a purple onion, 1/2 a bell pepper, a finely chopped carrot, 2 jalapeno peppers seeded & splined, juice of 1 lime, a dash of lemon juice & Jalapeno sauce & cooked it all down until it was thick. It was great!
 
I have done three batches of strawberry jam. Since we have a delayed spring here, I am waiting for the raspberries now.

Next will be green beans. I think I will need around 100 pints to make it to next year.

Then cucs....
 

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