What are you canning now?

[71stbrew]

I scored some free blueberries and raspberries a couple of weeks ago,made lots of jam. Also on that note I bought 2lbs bulk pectin from Amazon, very happy with the results. I just increased the recommended amount by a tablespoon because that brought it up to the weight of the boxes, no fails.

 

[KentuckyMom]

Does anyone have the perfect pasta sauce canning recipe? Most recipes that I've tried for canning have turned out to be watery tomato soup

I have tried a few different recipesover the years. Sometimes the trick is to cook the sauce down, which takes a few hours or overnight in a slow cooker, before canning it. (This makes your house smell delicious too.) Another trick I have learned is to just add a can of tomato paste to your jar of homemade sauce when you use it.

 

[jerryse]

Does anyone have the perfect pasta sauce canning recipe? Most recipes that I've tried for canning have turned out to be watery tomato soup

Here is a trick I came up with . I use the bag from my cider press to strain the sauce . I then can paste and tomato juice . The juice is nearly clear . I like the fresh clear juice from a plate of sliced tomatoes anyway . You could strain half and put the paste back in for a quick thick sauce . I did that also . I add Italian seasoning to my sauce . Great with pasta meatloaf etc.

 

[lcertuche]

I would love to get a hold of a bunch of crabapples and make pectin. The price is getting so high.

This is Cape gooseberry jam, salsa, plums and plum jam.

 

[lcertuche]

I have tried a few different recipesover the years. Sometimes the trick is to cook the sauce down, which takes a few hours or overnight in a slow cooker, before canning it. (This makes your house smell delicious too.) Another trick I have learned is to just add a can of tomato paste to your jar of homemade sauce when you use it.

My sister always adds a small can of tomato paste to her canned sauce when she makes spaghetti.

I like to cut my tomatoes in half and squeeze the seeds and juice out. When there is a blender full I pulse it a few time. Jar for sauce or add spice, herbs, onions, etc then jar and process.

The seeds get thrown out to the chickens. Toss the juice or boil it down or add to soups and such.

 

[Cebarmlds]

Dilly beans this morning.

 

[NanaKat]

Just sat down...finished 14 quarts of soup starter (tomatoes, peppers, onions, celery and garlic) this morning. The most time is spent cleaning and chopping the veggies and slipping the skins and coring the tomatoes. They can water bath while I clean up the kitchen.

 

[lcertuche]

@NanaKat do you add vinegar to up the acid percentage?

 

[NanaKat]

@NanaKat do you add vinegar to up the acid percentage?

The salad peppers : 4.5 cups water and 2 cups white vinegar will go over sliced banana peppers tightly packed in pint jars with a tbs chopped onion, a 1/2 clove garlic, 3 black peppercorns and 1/2 tsp canning salt...yield is 4 pints. I water bath ten minutes from point of boil

Soup starter : no vinegar. The percentage of tomato (48 c. Peeled chunked) to onions (5 c 1/2 inch dice), bell peppers (6-7 c), pablamo pepper (1 c.), banana pepper (1c.), celery(3 c.), garlic (6-8 cloves fine chopped) has been high enough not to need it. We like a variety of tomatoes and like the acidic ones. Again canning salt (1 tsp per quart) and waterbath for 10 minutes from point of boil.

Actually did 12 pints of peppers this morning and another 14 quarts of soup starter this afternoon.

 

[crossl6]

The salad peppers : 4.5 cups water and 2 cups white vinegar will go over sliced banana peppers tightly packed in pint jars with a tbs chopped onion, a 1/2 clove garlic, 3 black peppercorns and 1/2 tsp canning salt...yield is 4 pints. I water bath ten minutes from point of boil

Soup starter : no vinegar. The percentage of tomato (48 c. Peeled chunked) to onions (5 c 1/2 inch dice), bell peppers (6-7 c), pablamo pepper (1 c.), banana pepper (1c.), celery(3 c.), garlic (6-8 cloves fine chopped) has been high enough not to need it. We like a variety of tomatoes and like the acidic ones. Again canning salt (1 tsp per quart) and waterbath for 10 minutes from point of boil.

Actually did 12 pints of peppers this morning and another 14 quarts of soup starter this afternoon.

Thanks for the pepper recipe. I've got a bumper crop this year.