What are you canning now?

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You should try canning Okra. I have found it to be much easier than freezing and better tasting too.
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I have tried canned okra and it just doesn't have the taste I'm looking for. So I think I'll stick with fried/frozen. Plus if you knew how much I have canned already you'd probably wonder why I haven' gotten my floor reinforced yet
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I put up strawberry jam, strawberry mint jam, lemon mint jelly, and mint jelly. I've got jalapino's ripening and I'd like to make hot pepper jelly, anyone have a great recipe?
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Also plan to freeze some corn this weekend. Haven't done this since I was a child. I'd like to freeze some on the cob and some off. How do ya'll do it?
 
Does anyone have a recipe for cherry jelly that has amaretto in it, I found one in the libary took the book back and they sold the book, found out the jelly was the best I had ever made. now I need to find the recipe again.
 
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Hey Jenn...when is the wedding? Congrats by the way!!!
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9-7-09 and thank you!
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Saw raspberries on sale today for $8.99/half-flat so am planning to make up the rest of the half-pints for the wedding thank-you gifts and call it good. The more we get done now, the less I have to worry about things later, right?

Besides, with the canner up & going, I'll can the raspberry vinegar I've had steeping on my counter for the past week.
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I learned many years ago from an old timer...to freeze corn on the cob...pick, shuck, put into zip lock or food saver bags and freeze ASAP. No blanching, nothing. come winter you can steam them in a bit of water...they taste like you just picked them within the hour. I kid you not. I will never blanch another one. Of course if you are cutting them off the cob, I think I wouldn't blanch them then either, but it is MY PERSONAL CHOICE. Not saying it is bad to blanch, I just prefer not to. I do not ever drop my corn on the cob into a pot full of water to cook it either. Just a bit of water in the bottom of a microwave dish or break the cobs and put them in my steamer. they are absolutely wonderful.
 
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I saw an easy strawberry jam recipe on the Food Network. I always add Amaretto to most anything with strawberries. LOL
Can you just substitute the fruit ?

Strawberry Jam-VERY EASY

Ingredients

3 pints fresh strawberries Substitute cherries??
3 cups superfine sugar (I just used reg. sugar but you can put the reg. sugar into blender and get it superfine)
2 tablespoons orange-flavored liqueur. Here is where I would add the Amaretto. (recommended: Grand Marnier) You can use orange rind with some juice if you want non-alcoholic
1/2 Granny Smith apple, peeled, cored and small-diced (APPLE IS A NATURAL PECTIN) OR USE SUREJELL.
1/2 cup fresh blueberries
Directions
Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.
Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.
I sealed mine and processed in water bath for fifteen minutes. YUM
 
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When ever you can them.....put a piece of fat meat or bacon in witht he beans for some great flavoring. Also, if you decide to just cook some up in a crock-pot.....try and find (if you don't already have) a ham bone to cook with it.
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I love October beans. TO me they are the next best to Pintos.


Oh, almost forgot.....don't forget the the onions and cornbread.
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