What are you canning now?

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I made another batch of these Rustic Apples today, only I am experimenting a little. Instead of adding sugar and water I used Apple Juice instead. They won't be quite as sweet, but I think they will still be good and more diabetic friendly.
 
I'm in the process of making spiced apple rings for Christmas baskets for my quilting friends, using the recipe found on this forum. The red of the rings will look festive tucked among jars of jalapeno jelly and pears...all thanks to recipes shared here. ~G
 
Is there a post, number please?, for the spiced apple rings? What are the best kind of apples to use? These would make a beautiful festive Christmas gift to add to the baskets of jellies, etc.
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Thank-you MissPrissy...I did notice that the jars filled up more as they sat, due to the expansion of the raisins and dried cherries. I'm thinking about trying to incorporate a jar of these in an apple cake, maybe kind of like a dump cake .
 
My spiced apple rings fizzled. Even using Granny Smiths, the apples went mushy, the color of the spiced liquid did not ever reach a rich red, and after four jars, I added the rest to my compost. Disappointing, but I should know better, when canning, to picture my finished product before it's done! Maybe I'll try this again another time, but days before Christmas are too dear to risk another failure. ~G
 
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Yes, stack them, there should be some instructions in the teensy-tiny booklet that comes with the gigantic scary canner...
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I'm in my second year with mine and yes, it terrified me at first. I canned up a batch of black beans to take it for a spin for the first time. That way I wouldn't ruin more expensive food if I totally messed up. I read those instructions and everything online about ten times....that actually made me more nervous. What helped the most was a series of videos on Canning USA's website, I'll try to locate them for you.

Here is one of them: http://canningusa.com/Podcasts/Podcast5.htm
 
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I do stack them in mine and I add a couple of tablespoons of white vinegar to the water in the pressure canner to help eliminate the white mineral deposits left on the jars during the canning process. Good luck and happy canning!
 
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Me too! Mine holds 19 quarts or 32 pints!! (All American 941) So excited! Yes you can stack them. I def. suggest reading the manual on it. Although it may seem cheesy, you may learn something you didn't know before. Plus, the manuals have all of the tables as far as pressure and cooking times for all the foods...

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#1California Chick :

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Any chance you can share the recipe? I would buy them directly from you, but I live on the Left Coast!
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Thanks
Cindy

Sure, here you go...

HOT PEPPER MUSTARD

36 hot banana peppers, or other hot peppers of choice
1 qt. generic mustard
1 qt. vinegar
5 c. sugar
1 tsp. salt
3/4 c. clearjel, cook type

Seed Peppers. Put half of peppers and half of vinegar into blender or food processor. Puree together and transfer to pot. Repeat with remaining peppers and vinegar. Add mustard, sugar and salt. Bring to boil over high heat, stirring to prevent sticking.

Mix clearjel with 3/4 cup water to make a THIN paste. Stir into mustard mixture. Boil hard for 2 minutes. Ladle into hot jars, adjust lids. Process 10 minutes in boiling water bath.

Makes 8 pints.​
 

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