Canning and Home preserving

[FortCluck]

Do you want to try Tomato Jam? I'm happy to post the recipe.

BTW, how is everyone copying recipes in posts? C&P?

I screenshot them and then I'm going to write them down on index cards. I'm hoping to make a recipe book with all the canning recipes that I find in here.

 

[ValerieJ]

Do you want to try Tomato Jam? I'm happy to post the recipe.

BTW, how is everyone copying recipes in posts? C&P?

That's how I do it. Not always, but I often put my recipe in a pdx format file and attach it. Then folks can just download it.

 

[FortCluck]

I am buying a pressure canner tomorrow them I'll have to wait until the spring to make stuff unless I buy produce at the store, which I don't really want to do!

 

[ThreeOfSeven]

I am buying a pressure canner tomorrow them I'll have to wait until the spring to make stuff unless I buy produce at the store, which I don't really want to do!

Where I use to live, we had an amazing year-round farmers' market, at least 6 huge, long sheds, and this time of year, it would be filled with winter stuff, like squash. Maybe you can play with that kind of stuff. Gosh, I really miss having that resource. There might be some so-called farmers markets around here in the winter, but most of it is filled with vendor stuff. <sigh>

 

[R2elk]

@R2elk I missed you posting your tomato relish if that's what you call it. If not I'm sorry. Do you have any other relishes or recipes you could share with me so I can try them.

You didn't miss it because I did not post it.

Green Tomato Relish

Coarsely grind:
1 peck green tomatoes
8 green bell peppers
4 red bell peppers
8 medium onions (approximately 2" diameter)


Drain 2 or 3 hours


Add: 2 tsp. whole celery seed
2 tsp. whole mustard seed
5 cups vinegar
9 cups sugar
1/4 cup salt
(1 stick cinnamon and 1 tsp. whole cloves) tied in a cheesecloth bag or a stainless steel tea ball for later removal.

Combine ingredients in a large enough (at least 6 quart) stainless steel saucepan*, bring to a boil and boil for 15 minutes.

Ladle hot relish into prepared (sterilized and hot) pint jars leaving approximately a 3/4" head space. Seal jars with hot sterilized lids and rings as they are filled and place upside down on counter to cool and seal. Keep refrigerated once opened.

Should make 12 pint jars of relish.

*Do not use an aluminum saucepan as the acid from the hot vinegar will cause too much aluminum to be extracted into the food.

 

[R2elk]

BTW, how is everyone copying recipes in posts? C&P?

I highlight the text that I want to copy, then copy it and paste it into a new Word Pad or Word document. If there are lots of pictures that help explain the recipe, I usually paste it into a Word document.

 

[BullChick]

I am buying a pressure canner tomorrow them I'll have to wait until the spring to make stuff unless I buy produce at the store, which I don't really want to do!

I started with potatoes because it was winter. You can also can meat you buy in bulk.

 

[FortCluck]

I started with potatoes because it was winter. You can also can meat you buy in bulk.

The pressure canner I want is $50 off on Amazon. I don't want to pass up that deal!

 

[perchie.girl]

there is allot of chit chat to so we are really bad that way

Its ok preserving food is part of our lives... Lives overlap. I am as guilty as the next for going off topic

Hey I found my sliver filled wire.... Squirrel!!!

and we still didn't eat the cranberry sauce I made for thanksgiving.... I have to cook seated in a chair... pull the pots down and set them on the oven door in order to stir and add ingredients.

Jumping up and getting something off the counter is a planning event... I have to be done with what I am doing at the time before I attempt to stand.

Oh well it will come.

deb

 

[perchie.girl]

I lost my place.

LOL...

deb