What are you canning now?

[ScoobyRoo]

Quote:
How do you do your beef? Cook first then process? How long in the pressure canner?

The BBB says to heat through (to me that means hot throughout not necessarily brown the meat) pack into jars, add salt and process quarts for 1 hr. and 30 min. at 10# pressure here in KS. To make this simple, I have the huge GE roaster that I have room to add all the meat and water. When I add the cooked water to my jars (I'm picky about appearence)I have a small strainer that fits inside of my funnel to fill the jars with clear liquid. Did I make sense??

I use it for pot pies, beef-n-noodles, burritos, stews etc. It is quick!

 

[prairiegirl]

Henry'schickens :

Today I'm doing more tomatoes.

I know I shouldn't complain but I'm really getting tired of canning.

I can sure relate to feeling that way. I'm thankful for the bountiful harvest we've had this year, but I'm tired. And, the kitchen and dining room are in a constant state of "mess."

I'm doing grapes and tomatoes. Yes, more tomatoes. I think that will be the last bushel.​

 

[keljonma]

I'm canning peaches in light syrup today. I'm using them for Christmas baskets, and attaching this recipe to each quart jar.


Peach cobbler

8 T ( 1 stick) butter
1 c sugar
3/4 c self-rising flour
3/4 c milk
One quart jar of canned sliced peaches in syrup, undrained (28 oz can if store bought)

Preheat oven to 350°. Put butter in deep baking dish and place in oven to melt.. Mix sugar and flour, add milk slowly to prevent lumping.. Pour over melted butter.. Do not stir.. Spoon fruit on top, gently pouring in syrup.. Still do not stir, batter will rise to top during baking. ..Bake for 30 to 45 minutes...

Paula Deen cobbler recipe...It's very good with vanilla ice cream...

ALTERNATE USING FRESH PEACHES: Combine in saucepan 2 cups of fresh fruit, 1 cup of sugar and 1 cup of water. Bring mixture to a boil and then simmer for about 10 minutes. Stir often, making sure sugar is completely dissolved.. Substitute this for the canned peaches.

To substitute for Self-Rising Flour:
Amount: 1 cup
Substitute: 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt

 

[breezy]

Quote:
I am so glad I'm not hte only one that cans seasoned ground beef. SOme people here where we live think I am nuts for doing so. Oh well, at least I am screwed on the right bolt.

I love being able to open up a jar of the seasoned ground beef add a few things and have a great tasting meal in minutes. The chili beans and the seasoned ground beef heated togethor and served with cornbread got me a marrige proposal from a friend of my brothers when they drooped in unexpectedly. I had dinner on the table in 25 minutes flat and they both ate like starving timber wolves LOL Im really glad to know someone else does the seasoned beef too

 

[Charlene]

I am SOOOO glad I am not the only one being over run with canning. For me, it's just tomatos and pickles. I freeze my corn, and we eat the zuchinni (believe it or not).

Question.... has anyone else noticed a distinct favoritism to dill pickles? Last year I did about 60% dill and 40% bread and butter, and when I gave them away, no one wanted the bread and butter's. I couldn't belive it!

 

[Patchesnposies]

Quote:
I wish you were giving them to us, my family prefers Bread and Butter pickles hands down! The kids like them regular-I spice up half of them (hot) for me, my DH and my eldest son (12).

I just finished up a double batch of Apple Jalapeno Jam. It is SO good!

Got a great big pot of Green Chili Pork sitting in the fridge to pressure can in the morning.

I am planning to can pumpkin later in the fall when the local corn maze opens (where we can get great pumpkins cheap).

I want to try and make my own pre-seasoned pumpkin pie mix (cannot stand the store bought pre-mixed!). Has anyone done this? Should I just can the pumpkin and add the spices when I add the eggs and milk, etc...when I am making the pies?

Any tips or tricks I should know?

Thanks!

 

[vfem]

Quote:
Can I suggest some spice red wine pear preserves!?

I was planning on making that this year too... but go figure, all the local farm markets and stands are packed with apples and no pears.

I'm going to keep looking and hope to luck out on it anyways.

 

[CedarRidgeChicks]

canned 9 1/2 pints of crockpot apple butter..wonderful..next some apple/jalapeno jam followed by more apples, grape juice and pumpkin

btw Patchesnposies..I just do plain pumpkin and season when I open..makes great pumpkin bars!! and pies of course

 

[ScoobyRoo]

Quote:
Dill pickles are a must here at home, neighbors and extended family members. I have to can AT LEAST 120 jars per year. This year I used a mandolin to slice them length wise and my son LOVES them that way. He takes them to school everyday. I didn't can enough of those since this was the first year and didn't know how well they would go over. Apparently too well,

I do only 1-2 batches only of the bread and butter.

 

[GrayDragon]

4 pints of mint jelly.

Gonna do some vinegars this weekend, maybe a couple curds.

I need to find a good pumpkin pie filling to be canned recipe.


I'm looking forward to making curds with very fresh eggs, ditto with ice cream and gelato.