What are you canning now - 2009 edition!

[kbarrett]

Scoop, I'll be watching for the answer to your question of which peaches to use too! There's an older gentleman that stops by my work every week, he goes to local auctions & buys produce & flowers and then stops at the local businesses to sell his finds. I bought a whole box of peaches for $10, they were beautiful though I had no clue what kind they were. My mother said it was a good deal though they were not free stone peaches. They were a bugger to prepare but we managed to get about 1/2 the box done for canning, the rest we ate and she took some for pies. I hope to can peaches again once or twice before the season is over, she assures me it will be much easier when we have the "right" peaches.

 

[insiderart]

Finally got all those grapes processed. Made 9 jars of grape jelly and I have 12 cups of juice left to turn into jelly today. I need to can the tomatoes today too.

 

[JennsPeeps]

Quote:
Hi SandRun,

Your corn will be fine. The reason you lost so much liquid was probably because of fluctuations in internal temp in the cooker. That happens when you adjust the heat too many times, leave it too high, or drop it too much after getting it up to a steam vent. It can also happen if the cooker is in a draft.

On my electric coil stovetop, I bring it to a boil on high (mine has temp controls of MIN, 2-8, MAX). I bring it to a boil on 7-8, then drop it to a 6 once it's venting. Make very, very gradual adjustments to the temp.

 

[tampitt]

We decided to try making preserves again. This time we have a nice batch of blueberry jam. It was starting to set before we put it in the hot water bath. We tried to remake the strawberry jam and it still is like water. Our youngest is wanting to use the blueberry jam on his peanut butter sandwich.