What are you canning now?

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Yes, I saw their narrative regarding the new lids when I visited their website to email them, and still have not received a reply from them. I canned jams and salsa last night, used the BWB method instead of pressure canning, and had no problems. I believe the 'change' has only affected the use of the pressure canning method. A lot more stress is placed on the lid when pressure is applied, and not with the boiling water bath.
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Been canning like crazy here......

Salsa
green beans (blue lake)
dilly beans
sweet piclkes spears
bread & Butter pickles
dill pickles
zucchini relish
squash relish
stew meat
october beans (froze them)

going to make spaghetti sauce tomorrow. Also have more cukes in brine for pickles. Going to be getting corn soon but I think I will freeze it also.
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Ain't God good?
 
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I had bought a case of jars last year and the rings were on so tight that it actually cut into the lids. They did send me coupons for future purchases. I don't like the way they package the jars with the rings and lids already on them now. I like the older way when the rings and lids were in their own box on top of the jars. They were slow returning my emails. They may be very busy. Give more time. Good luck.
 
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Excatly!! The lids do look like they have been used. That is what I emailed them. Apparently they don't care because nothing has changed. Quantity not quality, huh?!?!?
 
I have an old recipe from my dearly departed granny that calls for
2 quarts of miracle whip at the end. I remember eating this and loving it. It is a sandwich spread similar to special sauce. It doesn't have the directions for putting in the jars. Does anyone have any idea how to can this? Or where I could find out? Its great stuff, I sure would like to have it again.
Thanks, j
 
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How do you make spiced blueberry jam?

1# fully ripe blueberries, sorted, washed, stems removed, then crushed
3 1/2 C sugar
1 T lemon juice
1/4 t ground cinnamon
1/8 t ground cloves
1/2 bottle (3 oz.) liquid fruit pectin
Combine all except pectin, bring to hard roiling boil for 1 minute, then add fruit pectin,
skim off foam & pour into hot steril. jars & seal. Makes about 6 half-pints.
Yum Yum! We're going through a jar a day.
 
Yesterday we put up 7 pints of Bread & Butter pickles,17 pints and 36 1/2 pints of Strawberry jam, 24 1/2 pints Raspberry Jam , and 9 1/2 pints of Tayberry Jam...and the canning has just begun. Today we are going Huckleberry picking and guess what we'll be doing this afternoon.I Love this time of year!!!!!
 
Here is the recipe for Sweet Pickled Carrots, thanks to Better Homes & Gardens "Home Canning Cook Book" c. 1973, verbatim:
Peel 6 pounds medium carrots (about 36). Cut lengthwise into quarters. Cook the carrots in boiling, salted water just till tender, 7 to 8 minutes; drain. In 8 to 10 quart kettle or Dutch oven combine 3 cups sugar, 3 cups vinegar, 3 cups water, 1/3 cup mustard seed, 7 inches stick cinnamon, and 6 whole cloves.
Bring to boiling; simmer 20 minutes. Pack carrots into hot jars, leaving 1/2 inch headspace. Cover with vinegar mixture, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath (pints) 5 minutes. Makes 6 pints.

If you make this, be prepared to put it on your "standards" list because everyone will bother you for more. Enjoy!
 

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