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  1. Equus5O

    What are you canning now?

    Quote: I would say that you should be careful using a pressure canner to cook food in. The larger models - 23 quart like we have - are made of Aluminium and not something you should cook in. You can buy Stainless Steel Pressure canners but they cost a small fortune if I remember correctly...
  2. Equus5O

    What are you canning now?

    Quote: I would start with something simpler like stock, just for the practice. A few things to consider: 1. did you wipe the top of the jar off with *vinegar* before you put the lid on? (Apparently that helps to remove fat that might interfere with the seal) 2. did the lids get jiggled at...
  3. Equus5O

    What are you canning now?

    Quote: Most of the stuff that I make does go into the freezer. I was just hoping that I could store the stuff in jars too, ya know? Like tonight I'm making Sloppy Joes (from scratch, not a can ). Rather than put it into the freezer, where it ultimately gets lost, I'd like to be able to pop...
  4. Equus5O

    What are you canning now?

    This failure in pressure canning chicken soup was just a waste of food and time. After having been processed in the pressure canner the soup is horrible. All of the ingredients are just so over-cooked now. There's absolutely no way I can do the process again with the jars that didn't seal. I...
  5. Equus5O

    What are you canning now?

    Quote: So sorry to hear that. But don't give up....it can be reprocessed with no harm done. Use clean jars, reheat the stock, use new lids. Use recommended processing from the NCHFP site (or BBB has same instructions): http://www.uga.edu/nchfp/how/can_05/stock_broth.html Describe the unsealed...
  6. Equus5O

    What are you canning now?

    I was up until 1 in the morning, pressure canning 14 pints of chicken soup. Only about 4 sealed. So far, so not worth it, and I'm soooo tired
  7. Equus5O

    What are you canning now?

    Yesterday I did 30 half pints of applesauce. My son refuses to eat any because I put cinnamon in it! Today I did 16 pints and 9 half pints of green tomato relish. I've never eaten it before, and definitely never made it before! We'll see how that works out. Tomorrow will be plain applesauce...
  8. Equus5O

    What are you canning now?

    Quote: I was just thinking of your post about it getting to cold at night for the tomatoes. I have a lot of green tomatoes left on the vine at my place too and we have officially gotten our first freeze warning for the year. So I am thinking that I should probably go out and gather up all...
  9. Equus5O

    What are you canning now?

    Quote: The beets are thawed in the sauce while cooking, so if I were to can them they would no longer be frozen, but hot and ready to eat. The recipe I used for Harvard Beets calls for store-bought canned beets to cook for thirty minutes in the home-made sauce (vinegar, water, sugar...
  10. Equus5O

    What are you canning now?

    I just got the canning bug. After harvest, I froze my beets. Last night, I made Harvard Beets for dinner and it got me to thinking. Can I take my frozen beets, make Harvard Beets, and then can them? I think I understand that I need to pressure can them. Is it a specific pressure canner...
  11. Equus5O

    What are you canning now?

    Quote: 40 minutes for quart jars and 35 minutes for pint jars. Also, you should add 2 TBSP of lemon juice to each jar for quarts and 1 TBSP for pint sized jars. This aids in making sure that the tomatoes are acidic enough. Just add to each jar before you ladle the hot tomato mixture in. Thank...
  12. Equus5O

    What are you canning now?

    I'm new to canning! I decided to go ahead and can my tomato sauce this year. I've looked at the Ball website, and there's waaaay too many pages on this thread to look for the answer to my question! How long do I keep quart jars of tomato sauce in the hot water?
  13. Equus5O

    What are you canning now?

    I definitely agree with the visual concept. The freezer gets so packed, and then you forget what's in it (all that stuff at the bottom!). I do wish I had gotten a larger freezer, though. I hadn't had one before, and thought it would be big enough. Now, with all the veggies and meat, I don't...
  14. Equus5O

    What are you canning now?

    I would love to start canning. I freeze my plum tomatoes at the end of the season (sliced in half, frozen in layers, with the peel on). I found it a great way to keep tomatoes for cooking all year long. I just don't see how I'd have the time for canning, though
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