What are you canning now?

[JennsPeeps]

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really I thought with the tomatoes it could be waterbath

I will trade you some zucchini for tomatoes lol.....my toms didnt do anything and I had 36 plants
but I have zucchini coming out my ears

The reason I say this is b/c of what I read in the book "Animal, Vegetable, Miracle" about tomato-based items with lots of veggies in them (see link: http://www.animalvegetablemiracle.com/Tomato Sauce.pdf). It's hard to say without having the PH tested for sure. Pressure canning is probably a safe bet.

I didn't plant any zukues this year but my tomatoes seem to be coming right along. I've got ~8 plants. The 60 lbs are from local farms. I'm gonna be a busy girl!

 

[horsejody]

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This sounds delicious but because this seems to be a low-acid product, I'd recommend processing in a pressure canner if you have one.

I'll have to go track down some zucchini to make this. Wonder if I can find some this time of year?!?

ETA: Canned 7 pints of progressively stinky sauerkraut last night.

Have 60 pounds of tomatoes to process.

really I thought with the tomatoes it could be waterbath

Normally, even if there are tomatoeswith it, it still needs to be pressure canned. I have quite a few canning books and canning recipes. They all say pressure can if canning any nonacidic foods even if they are with tomatoes. I suppose that there may be an exception if they are finley pureed and additional lemon juice is added to increase acidity. Better safe than sorry. I would pressure can it.

 

[wegotchickens]

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I have really picky family members, and if they don't like the look of the stuff floating in the bottle I know they will throw it away.

I quit giving those family members homemade gifts. It's Walmart christmas aisle for them.

Nah, they just have little kids and don't always make the best decisions when making snap judgements.

I was thinking about making a huge jug of extract, then decanting it minus the pods. Then I can reuse the pods and won't have to try and explain about the never-ending extract bottle, or that sediment is a GOOD thing in this case.

 

[Kim_NC]

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Give us the eBay ID for the seller, please...Thanks!

 

[Kim_NC]

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I want to be like you when I grow up

Do you sleep? That's a lot of canning!

Sandee

I agree.....Holy smoke, and I thought I was bad....LOL

 

[dipence71]

Quote:
really I thought with the tomatoes it could be waterbath

Normally, even if there are tomatoeswith it, it still needs to be pressure canned. I have quite a few canning books and canning recipes. They all say pressure can if canning any nonacidic foods even if they are with tomatoes. I suppose that there may be an exception if they are finley pureed and additional lemon juice is added to increase acidity. Better safe than sorry. I would pressure can it.

Also add 1/2 to 1 cup vinegar.
I did use a prepackage mix with all the other stuff I added also and it said water bath 40 min.

 

[horsejody]

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Give us the eBay ID for the seller, please...Thanks!

he seller's name was vanillaproducts. They were shipped very fast and seem to be high quality.

 

[wegotchickens]

Does anyone make spaghetti sauce with fresh herbs?
If you do, do you add the herbs early in the boildown process or later, when almost all the water is gone? Hubby and I have a difference of opinion on this

 

[bigredfeather]

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We put our fresh herbs in during the boildown. I don't know if it makes any difference. The sauce is exposed to heat for such a long period of time you can hardly find the herbs by the end of the process. We put meat in ours. In doing so we had to process it for 80 or 90 minutes (quarts). I think we may add some paste this year instead of boiling down so long. You get a lot more sauce with the same amount of tomatoes. Last year we simmered for two hours and it was still a little thin.

 

[wegotchickens]

Quote:
We put our fresh herbs in during the boildown. I don't know if it makes any difference. The sauce is exposed to heat for such a long period of time you can hardly find the herbs by the end of the process. We put meat in ours. In doing so we had to process it for 80 or 90 minutes (quarts). I think we may add some paste this year instead of boiling down so long. You get a lot more sauce with the same amount of tomatoes. Last year we simmered for two hours and it was still a little thin.

Adding paste is a good idea because my sauce it still really runny and it's been boiling for AGES.
I put the herbs in early, beause I want the kitchen to smell like sauce and because I think it makes the sauce tastier.
DH says I should add them towards the end since he thinks the herb's volatile oils boil away and that the sauce loses flavor.

I actually add more herbs as I'm cooking it for the meal, so I don't think it matters if any flavor does boil away. I

the smell of garlicky sghetti sauce cooking on my stove!