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  1. Opa

    What are you canning now?

    Finally NOTHING
  2. Opa

    What are you canning now?

    While technically its not canning, I did press 8 gallons of apple cider today.
  3. Opa

    What are you canning now?

    Quote: Enlighten me Oh Great Opawan Chickenobi ( that made me laff sorry) what are horticulture beans? I am unfamiliar with that term. They are a stringless bush bean in the cranberry bean family. They can be eaten green as a snap bean, they can be allowed for the pod to become almost dried...
  4. Opa

    What are you canning now?

    Yesterday I canned 40 pints of shelled horticulture beans. Last year I wasn't happy with how they came out. The beans in the top 1/3 of the jar were dry, the water in the jar only came to about half. Finally figured out that the problem was caused by the beans absorbing the water. This year...
  5. Opa

    What are you canning now?

    Just finished my third and final picking of green beans. I've already put up 110 pints and with todays 38 quarts I think we have enough green beans. The plants were still blooming so we probably could have gotten another picking but I tore the plants out so I would be tempted to can more.
  6. Opa

    What are you canning now?

    Granny dug out a recipe for Refrigerator Sweet Pickles that taste pretty good within hours of making but the longer they stand refrigerated the better they are. Mix the following 5 quarts sliced cucumbers 2 bell peppers remove seeds and chop 2 medium sweet onions sliced and diced Pack in gallon...
  7. Opa

    What are you canning now?

    Quote: If I read this correctly you placed filled jars into water that was already boiling. That is why the jars broke. The jars need to come up to temperature with the water. I've been making jellies and jams for 50+ years and have never water bathed any of it. I always make it like your...
  8. Opa

    What are you canning now?

    Quote: the 409a stamped on the bottom is not a model #. It's a number used to indicated the products Underwriters Laboratories listing. This link may help you http://www.pressurecooker-outlet.com/prestoparts.htm
  9. Opa

    What are you canning now?

    Quote: I know that what I'm going to recommend is expensive, but it requires no seals, and the most positive lock system available, is the safest on the market, and will last a life time. Do a web search for an All-American brand. There are several size and the web search will help you...
  10. Opa

    What are you canning now?

    I don't understand why everyone is so afraid of explosion. Have any of you, or do you directly know of someone whose pressure cooker actually exploded? I've been canning for close to sixty years and have never had one explode. I've heard the tales yet I have never met anyone, or knew anyone...
  11. Opa

    What are you canning now?

    I haven't canned anything lately, but I've had the dehydrators working like crazy. I made venison jerky. Both whole meat and ground. I sent my granddaughter a 3# coffee can full and she called to thank me and tell me she likes it much more than the stuff they buy. She then asked why I didn't...
  12. Opa

    What are you canning now?

    I did try making stock years from venison years ago and was not pleased with the result. The marrow is the bone, and the gelatinous connective tissues had an objectionable taste just like the fat. However, I think if you roasted the bones first, discarded the liquid, and then boil them with...
  13. Opa

    What are you canning now?

    The best advice one can give to someone new to home processing of food is to strongly suggest that they get a copy of Balls Blue Book. It covers just about every aspect of food preservation and the recipes in it are time proven and taste great. It tells you which foods can be water bathed and...
  14. Opa

    What are you canning now?

    Quote: I usually cut the meat into small cubes. Salt and season with Natures Seasonings and the brown quickly in skillet. Pack seared meat into pint jars leaving one inch of head space. I then cover meat with hot beef bullion and process at 10# for 1 hr 15 minutes for pints, 1 hr 30 minutes...
  15. Opa

    What are you canning now?

    Here is the recipe I use for a ten pound batch Summer Sausage 1 tbsp ground black pepper 6 tbsp salt 4 tbsp powdered dextrose 2 tsp Prague powder no 1 1 tbsp ground coriander 1 tsp ground giner 1 tsp ground mustard 1 tsp garlic powder 6 tbsp corn syrup solids 8 lbs venison 2 lbs pork...
  16. Opa

    What are you canning now?

    Henry's Chicks, like you husband I don't hunt unless it is cold enough I don't have to worry about the meat spoiling. Since Michigan for some dumb reason reduced the number of doe permits I can take I only get to harvest 5 does and 2 bucks. However, that is never a problem so I make lots of...
  17. Opa

    What are you canning now?

    Quote: Opa,, I have had several people tell me that canned venison is good. It must be because those same people have never offered any to me I did ask DH for a pressure canner so that if and when he gets a deer then I can try my hand at making some. I can't think of a quicker way to fix a...
  18. Opa

    What are you canning now?

    I must admit that I haven't canned anything in a while. But I did make 50# of smoked venison summer sausage and 15% of venison jerky. Next week I promise to do some more canning; 25# of venison. Sure is nice having canned venison ready for a quick meal. I cut it into small cubes, season and...
  19. Opa

    What are you canning now?

    I sure enjoy reading everyone posts about canning and it sure is nice to see how young many of you are. I remember helping my mother with canning over 60 years ago. Today Hope and I will be making and canning tomato sauce, green beans and pickles. The nice thing is this year my mother will be...
  20. Opa

    What are you canning now?

    place the berries in a single layer on a cookie sheet in the freezer. When berries are frozen package in zip lock bag. Then you can remove just the amount you need for the great recipes I'm sure someone will post.
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