Canning and Home preserving

[R2elk]

1 tablespoon of salt is a lot, most recipes call for for 1 teaspoon but most of the salt will stay in the liquid anyway.
But, salt is not needed for safe canning. https://growagoodlife.com/canning-dried-beans/

When canning tomatoes or tomato juice, I add one teaspoon of salt to each quart. Omitting the salt was not a good thing.

 

[wyoDreamer]

Yah, I tried canning chicken without salt once - just one jar and it was a change in taste. Not for the better either. Even DH noticed it wasn't as good. Your home canned will be lower salt than store bought anyway.

 

[ValerieJ]

The sugar or salt in canning recipes is added as a preservative, not just flavor. But it can be replaced using vitamin c crystals.

In the bean canning recipe, I think you could use just a teaspoon if you want to. In fact, I typed that from my "More For Less" Amish cookbook, and that's the recipe I use, but I don't think I put in a tablespoon either.

 

[BullChick]

Wow! You can everything! I'd be interested in your sauerkraut method. I tried making it this year and it spoiled. But I did it in a crock, not in a canning process.

I made it in a crock first, then canned it. I still have a jar, but made it so long ago, I cannot remember how long I fermented it in the crock.

Rhubarb wine recipe please.

It is from the baking thread earlier this year (July 8th). The notes are their’s too.

Rhubarb wine
12 C sliced rhubarb (about inch long slices)
4 C water
1 1/2 C sugar
grated zest and juice of 1 lemon
grated zest and juice of 1 orange

1. In a large stainless steel saucepan, combine rhubarb and water, lemon zest, and orange zest. Bring to a boil over medium heat, stirring constantly. Reduce heat, cover and boil gently until rhubarb is soft, about 10 minutes. Remove from heat and add lemon juice and orange juice.
2. Transfer to a dampened jelly bag or strainer lined with several layers of cheese cloth set over a deep bowl. Let drip for at least 2 hours.
3. Combine rhubarb juice and sugar and bring back to 190 degrees over heat to dissolve sugar.
4. Prepare hot water bath canner and lids.

Process pints for 10 minutes. Then allow them to cool for 5 minutes before pulling them out of the canner

My recipe uses the slow-cooker - everything but sugar in the crock and cook it for 6 hours, strain into pot and add sugar, bring to a boil and then can it. My mom drinks it straight out of the mason jar,as is - I mix it half and half with white soda to carbonate it. It is good with a little vodka also.

 

[BullChick]

I forget to add salt a lot.

When I open a jar of meat, it smells funny. However, it’s perfectly okay, and tastes fine too. I mentioned it to another person, and they said it happens to them as well.

 

[R2elk]

It is from the baking thread earlier this year (July 8th). The notes are their’s too.

Rhubarb wine
12 C sliced rhubarb (about inch long slices)
4 C water
1 1/2 C sugar
grated zest and juice of 1 lemon
grated zest and juice of 1 orange

1. In a large stainless steel saucepan, combine rhubarb and water, lemon zest, and orange zest. Bring to a boil over medium heat, stirring constantly. Reduce heat, cover and boil gently until rhubarb is soft, about 10 minutes. Remove from heat and add lemon juice and orange juice.
2. Transfer to a dampened jelly bag or strainer lined with several layers of cheese cloth set over a deep bowl. Let drip for at least 2 hours.
3. Combine rhubarb juice and sugar and bring back to 190 degrees over heat to dissolve sugar.
4. Prepare hot water bath canner and lids.

Process pints for 10 minutes. Then allow them to cool for 5 minutes before pulling them out of the canner

My recipe uses the slow-cooker - everything but sugar in the crock and cook it for 6 hours, strain into pot and add sugar, bring to a boil and then can it. My mom drinks it straight out of the mason jar,as is - I mix it half and half with white soda to carbonate it. It is good with a little vodka also.

Thank you. Based on this recipe, I conclude that since there is no fermentation, it is not wine but just a juice.

 

[pennyJo1960]

Think for me most will be jelly and jams maybe try a few different ones as we eat allot here jams that is

 

[wyoDreamer]

That is the recipe for the Rhubarb Sunshine Juice that I mentioned.

 

[BullChick]

That is the recipe for the Rhubarb Sunshine Juice that I mentioned.

I just went back, and came to correct the name of the drink.

 

[ValerieJ]

I forget to add salt a lot.

When I open a jar of meat, it smells funny. However, it’s perfectly okay, and tastes fine too. I mentioned it to another person, and they said it happens to them as well.

I don't think I'd be brave enough to try it if it smelled bad. I'm so wimpy about the smell of food.