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  1. akelley

    What are you canning now?

    The reason recipes call for the small pumpkins is that the larger the pumpkin, the greater tge chance of the texture being "off". That being said, I have made pumpkin puree from the big'uns, and never had any texture or taste issues. I don't can pumpkin. I roast and puree it, then put it in...
  2. akelley

    What are you canning now?

    You must have the same jar-lifter that I do. Mine is starting to peel, too! Although, I have yet to find pieces of it IN my canned goods...so far!
  3. akelley

    What are you canning now?

    I don't think so, and my headspace measurement could be wrong; I'd have to double check my notes. The extra water is for the beans to absorb, instead of soaking them or cooking them. Every once in a while I will have a jar not seal, but I haven't had a noticeable issue with failed seals on raw...
  4. akelley

    What are you canning now?

    When I can beans at home, I put the raw beans in the jars (1/2c. per pt. if I remember right) and cover with hot water to 1/4" headspace, then process them. It keeps them from getting too mushy, and cuts down on cooking (and the accompanying dirty pots and pans). I have done beans the BBB way...
  5. akelley

    What are you canning now?

    Pumpkin puree is too dense to can safely at home, no matter what method you use. Pumpkin butter is also considered unsafe to can, although I think I remember soneone here saying they do it. You can can pumpkin in chunks, I believe, but I have never done it. I personally prefer to freeze my...
  6. akelley

    What are you canning now?

    I've been keeping several batches of apple pie moonshine in rotation; we go through it fast! I like to wait at least a few weeks before drinking it, although it's ready right away; it's just a bit "harsh" if you don't let it sit. Nice to know we're not the only ones keeping this tradition alive!
  7. akelley

    What are you canning now?

    I know that chickens aren't allowed in the woodlands; I work there. If DD still can't find eggs this Spring, let me know. My bunch should start laying around April. They're srill in the brooder right now. If she wants to keep a flock, have her look at the regulations real close. I have never...
  8. akelley

    What are you canning now?

    It's not tiny; no mall, one terrible movie theater, and lots of National forest nearby. The Montgomery County Fairgrounds are here (yeah!) The west side of town is SUPER high-brow, with lots of multi-million dollar homes. The East side is way more "country". I don't know the ordinances about...
  9. akelley

    What are you canning now?

    It depends on what you want to start canning. High acid foods, or foods with added acid (think tomatoes, salsa, most jams and preserves) only need a water bath canner. Low-acid foods like most veggies need a pressure canner. Pressure canners are sometimes a little spendy (mine was $60 at...
  10. akelley

    What are you canning now?

    I have a recipe on my blog: wifemeetslife.com Just do a search for pickled eggs I am sensitive to vinegar-y tasting pickles, and these are great. hopefully this brine will work for you!
  11. akelley

    What are you canning now?

    What don't you like about them? If it's the taste you can always try a different brine recipe. If it's the colir you can add a sliced beet to the brine (that's what I do; they just look unappetizing to me otherwise). If it's the texture, then I'm not sure you can do anything about it. It's worth...
  12. akelley

    What are you canning now?

    I also keep home-canned beans on hand. I make sure to always have black beans and garbanzo beans; we go through them so fast!
  13. akelley

    What are you canning now?

    The best canning book I've found is "So Easy to Preserve". The Georgia Agricultural extension puts it out, and it has tons of tables and graphs explaining the science behind canning. It gives you some independence, to safely make your own recipes. You can only get it online through the ag...
  14. akelley

    What are you canning now?

    This looks and sounds amazing! I made blueberry butter last year and it was so good. I'll have to try this next summer. Did you strain the seeds out, or leave them in?
  15. akelley

    What are you canning now?

    It's really, really easy to make. It's apple cider, grain alcohol, and spices. The trick is to let it sit for a few weeks to "mellow". This is our favorite fall "adult" beverage. It's like drinking Autumn! The exact recipe is on my blog http://wifemeetslife.com just look in the archives or type...
  16. akelley

    What are you canning now?

    I need to can more black beans. We go through them so fast! And this is not strictly canning, but I'm making our yearly batch of apple pie "moonshine" today so it will be ready to drink once the weather cools off.
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