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  1. Anna_B_Happy

    What are you canning now?

    Quote: I realize I am late in answering this, but I love spiced nuts such as these: http://www.marthastewart.com/349611/spiced-nuts I add them to salads as they are really good to dress up a plain salad with goat cheese and apples or cranberries or figs....yummy. Put them out at parties as...
  2. Anna_B_Happy

    What are you canning now?

    Quote: That is so cool! 2000 Jars....unbelieveable.....
  3. Anna_B_Happy

    What are you canning now?

    Quote: I keep "re-doing" my house to make more storage for food. Next up: we're tearing out built in cabinets in what used to be the dining room but is now an extension of the kitchen and putting in industrial style shelving units because they'll hold more. I may have a problem, but I'm...
  4. Anna_B_Happy

    What are you canning now?

    Quote: I prefer this method too. Try christine ferbers book called "mes confitures" it is a french title but the book is translated to english. Its on amazon.com. Love her recipes, she has basics and fancy flavor combinations too. She treats jam as an art form and is famous for her jams...
  5. Anna_B_Happy

    What are you canning now?

    Im 44 and just started back up. My grandparents canned and I did too when I was in my teens as we had a million fruit trees that I would put up each year. We didnt have much money, so i never let anything free go to waste. When I left home as a young adult, I canned a few things now and then...
  6. Anna_B_Happy

    What are you canning now?

    Quote: I prefer this method too. Try christine ferbers book called "mes confitures" it is a french title but the book is translated to english. Its on amazon.com. Love her recipes, she has basics and fancy flavor combinations too. She treats jam as an art form and is famous for her jams...
  7. Anna_B_Happy

    What are you canning now?

    I am still on my jam canning spree and received rasberries and strawberries in my weekly CSA delivery, so I made christine ferbers raspberry strawberry jam with balsamic vinegar and black pepper. Was fabulous, as her recipes are always. I love to make the gourmet flavors, it is really a kick...
  8. Anna_B_Happy

    What are you canning now?

    Quote: I put up my first ever dill pickles yesterday... yeah!!! pat on the back..... so I went and bought more bottles today.. really enjoyng this canning,,,, I have been seeing several recipies for chutney..... here's the thing.... I dont know what chutney is or how it is used???? I love...
  9. Anna_B_Happy

    What are you canning now?

    I have been curious to try the melon jams/ jellies in the christine ferber book....but was worried they might be too weird. I have never canned a melon....do you think it would make good jelly? Her photos show melon balls suspended in jelly in the jars. Anna
  10. Anna_B_Happy

    What are you canning now?

    I made Happy Chooks mango jam yesterday and it was really good. I have made mango-apricot jam (which is fabulous by the way) before, and mango chutney. I think the jam will be very popular at my house for both cooking and eating. I think it will be a good glaze for pork and chicken, and even...
  11. Anna_B_Happy

    What are you canning now?

    Quote: I don't have the freezer space for veg. Plus the shelf life is longer with canning than freezing. I planted over 30 tomato plants . I planted about 7 different varieties. I think I have put up over 40 pints of salsa so far. Next year, I don't think I will plant so many tomato...
  12. Anna_B_Happy

    What are you canning now?

    Quote: I use the no sugar pectin (pink box) and use the raspberry jelly recipe in the box. I won a blue ribbon at the broome county fair last year using the black current and that recipe. Congratulations! I would love to win something at the fair!!
  13. Anna_B_Happy

    What are you canning now?

    Finally, her red current jam: 2 1/4 pounds net currants 3 3/4 c sugar juice of one lemon. mix fruit sugar and lemon juice in a pan. bring to simmer. pour into ceramic bowl and let sit in fridge overnight. Next day, put mixture through a food mill to separate seeds and skin. Bring mixture to...
  14. Anna_B_Happy

    What are you canning now?

    Christine Ferber's red currant jelly 3 1/3 pounds currents, net after cleaning 4 2/3 cups sugar 7 ounces water Juice of one lemon Wash currents and remove from stem Bring berries and water to a boil. Simmer five minutes. Collect juice by pushing through a fine sieve. Pour through...
  15. Anna_B_Happy

    What are you canning now?

    I got to thinking that Christine Ferber has recipes for red currant and gooseberry....I have not made them, but love all her jams that i have made. Here you go: Christine Ferber's Gooseberry Jam 2 1/2 pounds gooseberries 3 3/4 cups sugar Juice of two lemons Wash the gooseberries in cold...
  16. Anna_B_Happy

    What are you canning now?

    Quote: Ive never made it...sorry....hopefully there is info on the internet. I bought a OXO brand scale that will measure in both pounds and Kilos. Wasnt too expensive and I use it all the time (now that I have it).
  17. Anna_B_Happy

    What are you canning now?

    Quote: You probably have the hard pears, They won't soften but when they are yellowish and sweet, they are ripe. The under ripe fruit makes a better jelly. You can try wrapping them in newspaper and putting them in a paper bag overnight. Do not forget to check them or you will have a bag of...
  18. Anna_B_Happy

    What are you canning now?

    Quote: Can you post the mango jam recipe? I have made 22 jars of blackberry and many jars of strawberry jam, already. Would love to do mango too. Here you go. I had some of it the other night on my pork chop and it was heavenly. Mango has a good amount of natural pectin, I noticed this...
  19. Anna_B_Happy

    What are you canning now?

    I have been a busy bee canning all the summer fruits. I love the book titled "mes confitures" by christine ferber. I had heard good things about it, so I bought it online. Her jams dont use store-bought pectin and have some really great flavors....here is what I tried so far: Strawberry with...
  20. Anna_B_Happy

    What are you canning now?

    Quote: Open all the jars and dump back into your pan.Bring to a boil. and let it boil untill when you raise the spoon and let it drip back into the pan. It will start to gel in the spoon. I raise the spoon and when the third or fourth drip starts to hang on the spoon and not want to drop off ...
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