Anyone do lots of home canning/food preserving?

[Acre of Blessings]

I'm gonna make some Zuchinni Relish tomorrow with fresh Zukes from the garden

gardening is the only reason that I like summer

 

[brandytab]

Quote:
Love, love LOVE zuchinni relish. I always find myself eating some (OK maybe a bunch) before it gets canned, it's so good LOL.

 

[Acre of Blessings]

Quote:
Love, love LOVE zuchinni relish. I always find myself eating some (OK maybe a bunch) before it gets canned, it's so good LOL.

I would rather use it on hamburgers instead of regular pickles.

As soon as a bunch of cukes come in I will be making bread and butter pickles.

 

[Kim_NC]

Quote:
I better subscribe to this thread, I almost missed your question. I don't get to this forum often.

I use this method from the National Center for Home Food Preservation website
Home Canned Dry Beans or Peas
7 quarts or 14 pints

5 lbs dried beans or dried peas
1/2 teaspoon salt per pint, or 1 teaspoon per quart (optional, for flavor only)

Select Mature, dry seeds. Sort out and discard discolored seeds.
Place Beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. Again cover beans with fresh water and boil 30 minutes. Add 1/2 teaspoon salt per pint jars or 1 teaspoon for quart jars if desired. Fill pint or quart jars with the soaked beans and cooking water, leaving a 1 inch head space. Adjust lids and process.
Recommended process time for Beans or Peas in a dial-gauged pressure canner.
Pints: 75 Minutes at 10 lbs.
Quarts 90 Minutes at 10 lbs.
5 pounds of beans is needed per canner load of 7 quarts.
3 1/4 pounds of beans are needed for 9 pints.

 

[Uzuri]

My Mom has canned for as long as I can remember; mostly tomato juice (we make the sauce/paste, etc later, rather than making it and canning it. That was you aren't stuck with 20 jars of pizza sauce and no desire to make pizza XD ), freezer jams, jellies, pears and peaches in syrup, hot peppers, and salsas. We cheat and freeze just about everything else, but this year we're trying something different too, as I've ordered cowpeas and black beans, and those you dry.

If you don't already have it, look for the book "Stocking Up". It'll tell you all you need to know

 

[tamsflock]

I am making the banana jam tomorrow wish me luck!!


This jam is nice and quick to make!

Banana Jam

Prep Time: 45 min
Total Time: 2 hr min
Makes: about 8 (1-cup) jars.

4 cups bananas
1/2 cup lemon juice
1 box Fruit Pectin
1/2 tsp. butter or margarine
6 cups sugar, measured into separate bowl

Prepare canner. Mash bananas and put them in a saucepot. Stir in lemon and pectin. Add butter, if desired (I do). Bring to a full rolling boil (and boy is that messy! LOL)
Stir in all sugar QUICKLY. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 5 minutes

 

[consdrs]

How do ppl cook things without a pressure cooker?!! almost an hour for artichokes? no way! 13 min. pulled pork, all day in a slow cooker?!?! no, 20 min in p-cooker. I pressure cook all the time. I guess I have a "get er done" attitude. Tough cuts of meat are the best thing to pressure cook. Also look at estate sales or auctions and garage sales for canning jars. you could pick them up cheap. and then have an Attic full

or perhaps have like, 4 pressure cookers/canners

lids are the expensive things. I always take off the rings (they don't need to be left on) and use them over and over. never leave a ring on tomatoes or pickles, they rust.


Connie

 

[mom2chicksandpups]

I have family members who put veggies up in mason jars and make jelly, pickles, etc. We just blanch our veggies and put them up in freezer bags in the deep freezer. To me, this is the next best thing to eating them fresh.

 

[babymakes6]

I have a really good book called "The Practical Produce Cookbook." It tells you how to plant, pick, prepare, and preserve produce; it has a section on just about every type of produce you can think of! It has 332 pages. Send me a PM if you would like to know how to order it-it has an address and phone number in the back, but I don't know if I should post it here or not!

 

[Southernbelle]

I'd like the zucchini relish recipe please!