What are you canning now?

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That is a good question Terri, I can look in my pressure canner handbook and see what it says, but I have not done any meat canning at all. I've only done stock.

I have Vanilla Pear Butter in the crockpot! SMELLS AWESOME!! (Using whole vanilla beans for this recipe.)
 
There is a lot of juice that the chicken has on it's own and will overflow the jars, that is why it's done separately is what I was taught.
 
That is the same processing time and pressure for the batch of venison I did the other day. Stock on its own is 25 minutes at 10 pounds, if I recall correctly, so I'd think you'd be fine doing it for the ingredient with the longest time.
 
THanks every one. I ended up freezing the meat and re-refrigerating the broth until tomorrow so I can get more fat out of it and make it clearer. Since the meat was actually duck I figured that I would enjoy it more along with pork or beef for BBQ sandwiches.
Frogdog--I can imagine that there would be too much juice if it was raw and on the bone (or not) but this meat had already been cooked in the stock for a whole day. I am trying to make a bit of freezer space by taking out ducks and geese frozen whole and making stock out of them....they have been in there a looong time! I just cant make myself throw them away!

The salsa that I am processing right now is zucchini corn salsa to put on chicken when you grill it. (or have with chips) I had a lot of juice left over so I made into bloody Mary mix! Waste not want not....that must be my motto! A couple of these and I wont be typing (or canning) any more!
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Terri O
 
Quote:
Recipe please? I have some pears to still use up.

Easy peasy!

Fill your crockpot with pears on low heat (peeled, seeded and chopped), and 1/2 cup of water and let simmer for a few hours until soft. Then mush up... or through the food processor is what I do. Then back in the crockpot with 2 Tbsp of lemon juice and an open scraped vanilla bean. Cook for 1 more hour on low. Add sugar, I do about 1-2 cups and taste... if you want it sweeter add more. Then let finish up on low with the lid off so it thickens up. Keep checking it until you get the thickness you like. This can take 12-24 hour depending on crockpot size and type of pear.
 
Last edited:
Quote:
Recipe please? I have some pears to still use up.

Easy peasy!

Fill your crockpot with pears on low heat (peels, seeded and chopped), and 1/2 cup of water and let simmer for a few hours until soft. Then mush up... or through the food processor is what I do. Then back in the crockpot with 2 Tbsp of lemon juice and an open scraped vanilla bean. Cook for 1 more hour on low. Add sugar, I do about 1-2 cups and taste... if you want it sweeter add more. Then let finish up on low with the lid off so it thickens up. Keep checking it until you get the thickness you like. This can take 12-24 hour depending on crockpot size and type of pear.

vfem do you mean peeled or to put the peels in the crockpot and then process them with the pulp?
 

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