What are you canning now?

[Kim_NC]

Quote:
I tie all herbs, including basil, in small bundles with thread. Then hang on a clothes rack (you know, one of those folding thingys) to dry for a couple weeks. I throw a sheet over the rack to keep dust off of them. They don't turn brown, but do dry a darker or duller shade of green.

This year I have a lot of purple basil....very pretty, dries to a dark purple shade.

Quote:
Ditto! That looks delicious and we still have corn.

Last week we did

18 pints Peach Salsa
27 pints Pickles

I'm starting Pear Preserves and Blueberry Pie Filling today.

 

[Patchesnposies]

Thanks everyone for the nice words about my corn. (I wish there was an "aw-shucks", smiley!) I saw the posts come in as I was working in the kitchen yesterday. By the time I was done with the chicken, I was too tired to post the recipe last night!

Yesterday I canned 21 quarts of chicken meat and 21 quarts of broth. Our local grocery store had a terrific sale, leg and thigh quarters for .28 cents a pound. My husband brought home 300 lbs of meat and I am going to process as much as I can. I canned about 50 lbs yesterday. Can you guess what I'll be doing today?

No doubt about it, I need a much larger pressure canner.....only being able to process 7 quarts at a time takes too long!

The corn recipe is very adaptable and you can easily adjust it to suit the tastes of your family. You can also adjust the ingredients to make a smaller or larger batch depending on how much corn you have at one time. I will give the ingredients just the way I did it this week.

Southwestern Corn

125 Ears of Corn (cut corn off of the cob)
5 quarts of Black Beans (rinsed)
2-3 lbs Tomatoes (seeded and chopped) I used Roma's
2 quarts of chopped Green Chili (mild) Can be canned or frozen
1-2 Serrano chili's (chopped)
1-2 Poblano chili's (chopped)
4 Green Bell Peppers (chopped)
4 Red Bell Peppers (Chopped)
4-6 Onions (chopped)
12 Cloves of Garlic (minced)
2 bunches cilantro (pull off and chop leaves/no stems)
Cumin (to taste) I used about half a bottle of the McCormicks
Coriander (to taste)
Chili (Chili Powder to taste)
Salt (to taste)
6 quarts of chicken broth (approx) heated

Cook the onions, garlic and peppers until just done, at the very end add the spices and stir through. I put all of this in a large bowl, mixed in the tomatoes and cilantro and let it sit while I husked, cleaned and cut the corn, so the flavors could meld.

After washing the corn and cutting it all off of the cob, I throw it into a large rubbermaid tub. Add Black Beans and mix well. Then add the ingredients in the bowl. Mix thoroughly.

Ladle this mixture into hot jars and pour hot chicken broth over, leaving 1 inch of head space. Process in pressure canner: 90 minutes for quarts and 55 minutes for pints.

This made me 30 quarts. It would have made slightly more, however, I cooked the equivalent of 2 jars and fed it to my family-who claimed they were quality control and it was a necessary part of the process.

I hope this makes sense, let me know if it doesn't!

ETA: Forgot the tomatoes!

 

[Jen4]

Making pasta sauce today... think I'll just freeze it. You know 20lbs. of tomatoes sure dont make alot of sauce.......... but thats alright we have a TON more of tomatoes that need picking, Dh is out there now.

 

[Dragonfly Ranch]

Quote:
I tie all herbs, including basil, in small bundles with thread. Then hang on a clothes rack (you know, one of those folding thingys) to dry for a couple weeks. I throw a sheet over the rack to keep dust off of them. They don't turn brown, but do dry a darker or duller shade of green.

This year I have a lot of purple basil....very pretty, dries to a dark purple shade.

Quote:
Ditto! That looks delicious and we still have corn.

Last week we did

18 pints Peach Salsa
27 pints Pickles

I'm starting Pear Preserves and Blueberry Pie Filling today.

Thanks Kim_NC I just looked at my basil this morning and I need to get out there and cut it way back or I 'm going to loose it to flowering and going to seed. I also grew Thia basil this year and it has pretty purple stems and flower buds. Nice Licorice flavor

Sandee

 

[Dragonfly Ranch]

Quote:
I would love your recipes for the blueberry lemon bread, carrot cake and bannana bread in a jar please. Sounds good.

Lemon Bllueberry Bread from All Recipes.com

Ingredients:
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt 1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries

2 tablespoons lemon juice
1/4 cup white sugar

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
3. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.


PUMPKIN BREAD IN A JAR
Printed from COOKS.COM

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2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. canned pumpkin
2/3 c. water
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts

Cream shortening and sugar. Beat eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth jars filling 1/2 full. Bake at 325 degrees for 45 minutes. When done remove 1 jar at a time and wipe sealing edge with paper towel or cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to 1 year. Makes 8 pints.

VARIATIONS:

2 c. shredded apples or carrots
1 can whole cranberry sauce
1 bag whole ground fresh cranberries
2 c. mashed bananas
2 c. fresh peaches
1 3/4 c. applesauce plus 1/4 c. pineapple
2 c. shredded zucchini
1 3/4 c. applesauce plus 1/4 c. raisins

Happy canning

Sandee

 

[ozark hen]

Dh bought me a Presto pressure canner today!!

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I have never had one before nor have I used one so I am so excited over getting it. I will have to hit the Farmer's Market's now before everything is gone!!

Thanks for those recipes, Sandee, I already copied them to my "recipe" folder.

 

[Scoop]

Quote:
Oh wow! You are gonna just love it! Mine has not been off my one stove in like 2 months! I just made 6 jars of grape jelly tonight! Good luck and let us know what you make!

 

[Hippie Chickie]

My sister, you know the one who bought me a pressure canner. Well she also sent me a few coupons for ball or kerr jars. three dollars off of two cases. She sent me 20 coupons! I don't need 40 cases of jars! Who wants some coupons? I will mail off about 10 of them.... I think I can con... I mean convince my DH to let me buy that many. He just ordered a cider press and is off harvesting apples right now from the neighbors. How he intoduced himself to them is " hi I live down the road and noticed you have fruit trees. Do you mind if we pick them if you aren't going to?" So far he's gotten free cherries, plums, pears and now apples. So coupons anyone? Just pm me with your addy and I'll mail them off tommorrow.

 

[Hippie Chickie]

Okay so he's paying two dozen eggs for the apples. The lady wanted to buy the eggs but he insisted that she take them for free. Of course she also wants to keep buying them for us. Happy dance anyone?

 

[Poppycock]

Quote:
Tell me how you dry your basil. Do you just hang upside down? Do you do in a dark place? Does it turn brown in the drying process?

Sandee

I just wash it, pick the leaves off and put them on a paper towel to dry on the counter. It takes about 3-4 days to be fully dry (but we live in a dry climate with little or no humidity). Mine don't stay bright green, but turn a dull green. Then I just leave the leaves whole, maybe breaking a little to fit in the spice jar, or put in little zip-lock baggies. That's it!