What are you canning now?

[Whispering Winds]

I made pizza sauce this morning, and froze it for a change. I used the Mrs. Wages sauce mix, and it was soooooo good. I was suppose to get 5 pints, but only got 3 . . .don't know if I will get another batch of tomatoes or not, they didn't do very good this year. Then I got discouraged and quit looking and lost some to overripeness . . .sighhhhhhh.

 

[Patchesnposies]

Henry'schickens :

Any soup recipes to can out there??

I am interested, too! I am especially wondering if I make Chicken Soup and wanted to put noodles in, if they are cooked will they disintegrate? Should I add them last, uncooked? Or do everything but and add those when I open the jar later to serve for supper?

I appreciate any and all advice from the canning experts!​

 

[ScoobyRoo]

Quote:
I am interested, too! I am especially wondering if I make Chicken Soup and wanted to put noodles in, if they are cooked will they disintegrate? Should I add them last, uncooked? Or do everything but and add those when I open the jar later to serve for supper?

I appreciate any and all advice from the canning experts!

I do know that you CANNOT put noodles, dairy, flour in the recipe before canning. It has to be done before serving the product. If I make chicken soup I will add homemade noodles when it gets hot OR boil up some ramen noodles to add. I have not done it yet but that is my idea. I'm trying to find a recipe for ham and bean soup to get that canned so I don't have to make room in my freezer for the ham.

 

[CedarRidgeChicks]

I have canned bean/ham soup..don't really have a recipe but..I took navy beans/great northern, cooked 1/3-1/2 done with onion, peppers, salt..I diced up the ham..didn't add to beans but put in my qt jars the amount I wanted..3/4 cup??..put beans in with liquid..not to full as they expand even more..ten pressured 90 min..at 10lbs. pressure

I make 18-20 qts every year and they are fine..sometimes I have to add water when I heat to serve..I have also used pintos and ...

i made Acres smokehouse beans yesterday..they are fabulous!!!

 

[insiderart]

Quote:
Thanks for turning on the porch light! Sometimes I can be rather dim! Your talk about grape jelly flipped the switch. Each year my husband returns to the Napa Valley to work the grape harvest at the winery we used to work at. I'm going to tell him to get some grapes for me and make some jelly. I'll have him ask the wine makers which grapes would taste best. What type of grapes did you use?

Sandee

Well unfortunately I don't know what cultivar the grapes were. The neighbor planted them on his fence around his pool for cover. This was the first year they've put on, and he doesn't remember what they are! They were a purple grape and tasted like muscadines really, not a table grape at all. But the jelly is delish!

 

[Shelanie]

I have been reading this thread for 2 days now! You guys are amazing. I just made the most beautiful orange marmalade. A friend of the family brought me over 2 kitchen trash bags full of oranges. Eight jars of marmalade only required 5 oranges, so I just might have marmalade for days. I also did raspberry jam, strawberry jam and raspberry kool-aid jam.

 

[Scoop]

Quote:
I know what you mean about thinking what to can next. Especially this time of year when the gardens bring forth a lot of food. I want to do it all but I only have about 250 - 300 jars. I am basically out of jars now. So now I'm thinking about getting more. I've been lucky to find so many at flea markets, etc.

Patchesnposies - I love the quilt analogy. You put my feelings into words!

 

[Scoop]

Quote:
I am interested, too! I am especially wondering if I make Chicken Soup and wanted to put noodles in, if they are cooked will they disintegrate? Should I add them last, uncooked? Or do everything but and add those when I open the jar later to serve for supper?

I appreciate any and all advice from the canning experts!

I've posted a Kale Soup recipe somewhere. I'm not sure what thread, you may have to search it. I'm telling you, it's better than Campbell's any day!

 

[tdkmom]

Quote:
Umm, how do you can zuchinni bread? Sounds interesting.

I got the recipe from the Kerr Canning Book and it's SO SIMPLE. The jars I put up last fall, I just opened one early this week and it's still as moist as when I made it. Everyone loves it. Great gift for the holidays too. It's listed in there as Pumpkin Bread and I've made both.
2/3 cup shortening
2 2/3 cup sugar
4 eggs
2 cups pumpkin (or grated zucchini)
2/3 cup water
3 1/3 cup flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
2/3 cup nuts (optional)
Cream shortening & sugar. Beat in eggs, pumpkin or zucchini and water. Sift together flour, baking powder, soda, salt & spices. Add to mixture. Stir in nuts. Pour into GREASED WIDE MOUTH pint jars filling them half full of batter (slightly less if using new soda & powder). Bake at 325 F about 45 minutes. When done, remove 1 jar at a time from oven, clean sealing edge & screw on cap FIRMLY TIGHT. Yields approximately 8 pints.
ETA: I used store bought canned pumpkin because we can't seem to grow pumpkins here. Also, I use the whole zucchini only cutting off the stem and grating skin and all.

 

[chicks4kids]

Do you guys do anything with the tomato juice after squeezing yer maters for spaghetti sauce?? It seems like such a waste to dump it out....

I thought I could make some juice or Bloody Mary mix but I'm not sure. Any suggestions????