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  1. CarolJ

    What are you canning now?

    I bought two boxes of Romas for $12 each - and a half bushel of green beans for $15 - and I canned all day today! However - it was worth it because I ended up with 17 quarts of tomatoes, 11 pints plus 3 quarts of green beans and 17 half-pints of salsa. The Roma tomatoes were so much easier to...
  2. CarolJ

    What are you canning now?

    What's a good price on tomatoes at the farmers market? Our local farmers market had boxes of Roma tomatoes for $12 each. Each box is 25 lbs. Is that a decent price?
  3. CarolJ

    What are you canning now?

    The basil jelly is made like regular fruit jelly. So it is sweet. I like a sweet flavor with meat as long as the sweetness is cut with something like the mustard or barbecue sauce. I also add a little vinegar to the mixture and salt and pepper before I glaze chicken or fish or pork with it...
  4. CarolJ

    What are you canning now?

    Use plain or mixed with a Dijon mustard as a glaze on salmon, chicken, pork tenderloin, or veggies Mix with barbecue sauce for a delicious sauce to serve over meatballs on mini-franks Serve as a relish with cold cuts and cheese Use it to baste meat in the oven or on the grill Spoon it over cream...
  5. CarolJ

    What are you canning now?

    I always leave mine in the canner longer than recommended - just to have a measure of extra security as far as killing any possible bacteria. So I don't think leaving it in longer would cause it not to set. I've only used liquid pectin twice - and it didn't set either time. Each time I've...
  6. CarolJ

    What are you canning now?

    I made 19 half-pints of basil jelly yesterday. Here's the recipe - it's from "Taste of Home" magazine - the canning edition. BASIL JELLY 4 cups water 2 cups firmly packed fresh basil leaves, finely chopped 1 pkg (1 3/4 ounces) powdered pectin 3 drops green food coloring (optional) 5 cups...
  7. CarolJ

    What are you canning now?

    Thanks. I'm thrilled with our pears this year. Our tomatoes have stopped producing. I'm looking for a recipe for green tomato relish to use up the final ones. I keep reading of people picking up baskets of tomatoes from farmers markets for great prices. So, I may try that the middle of next...
  8. CarolJ

    What are you canning now?

    My husband helped me prep our pears this morning. This is the first year we've gotten more than a few pears off the trees we planted several years so. So we picked all the pears from our trees. It was AMAZING how much easier it was to have someone helping. So I've got two pots of peelings...
  9. CarolJ

    What are you canning now?

    I agree! My pear jelly that didn't set was made with liquid pectin - the first time I ever tried it. I followed the directions exactly, too. Going back to dry pectin!
  10. CarolJ

    What are you canning now?

    Thanks so much. I'll wait till after Labor Day - and if it hasn't jelled, I'll reprocess and add more pectin and cook longer. THANKS!!
  11. CarolJ

    What are you canning now?

    Quick question. I made some pear jelly this morning - and I used liquid pectin. I boiled the peelings and cores to get the liquid. I measured everything carefully and followed the directions - but it has not jelled yet. Still looks pretty much a liquid. Any recommendations on what to do...
  12. CarolJ

    What are you canning now?

    I picked several pounds of muscadines on Sunday. Anybody have any great recipes for jam or jelly? Or anything else?
  13. CarolJ

    What are you canning now?

    Here's the recipe for the Basil Jelly. There is a recipe for Mint Jelly (using mint leaves from the garden) and Rosemary Jelly in the same magazine issue. They have a lemon marmalade recipe I'm going to try, too. Basil Jelly 4 cups water 2 cups firmly packed fresh basil leaves, finely...
  14. CarolJ

    What are you canning now?

    I bought a pressure canner this year, and I've been putting it to use the past few weeks - mostly canning tomatoes and beans from our garden. I've used it for some water bath canning, too - pickles and jelly. A couple days ago in a "Taste of Home" magazine I saw a recipe for basil jelly. I...
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