What are you canning now?

[ScoobyRoo]

Quote:
I don't think you can safely can pumpkins. Hopefully someone knowledgeable can say for sure.

 

[CedarRidgeChicks]

Yes pumpkin can be canned..same as winter squash..must be pressure canned-lhr 5min. for pints l hr 29 min for qts. at 10 lbs presure.this comes from the Ball Blue Book

I have canned it for years with no problems..I don't do the pie filling though.

 

[mikenandrea]

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.

Got a recipe?

 

[Hillbilly Hen]

This weekend I am going to try the recipe for Apple wedges in Cinnamon Red Hot Syrup that is in the Ball Blue book. Has anyone tried this?
I am also going to make my Jack Daniels Apple Butter.
Rotisserie chicken sounds so good!

 

[sparkles2307]

Hey, when I can pumpkin and squash do I have to leave it in chunks or can I mash it and add spices and stuff before I can it? My mom always just cut it in chunks and put water over it to can it, but I would like to do something different if its do-able?

 

[marymac]

Done 8 Qt. semi hot Banana Peppers. My canning is dwindling down too. Darn blight got most all my tomatoes, none to can. These peppers are the easiest to do. No processing!! here is a pic...

 

[Dragonfly Ranch]

Quote:
Your peppers look beautiful. Jalapenos are on my agenda tomorrow. Been really hot here and not excited about heating up the kitchen but gotta get it done.

Sandee

 

[ChickyLaura]

Tomatoes - that we had to BUY! The blight got ours, too! We canned some dilly beans, blueberry jelly, fig jelly, apple butter, and hot pepper jelly. I gave in and bought a pressure cooker, so I'll be canning for awhile yet. Thinking about doing chicken soup in pint jars for when we get sick over the winter!

 

[GrayDragon]

Quote:
4 cups pumpkin (canned solid pack)
1.5 tsps cinnamon
.5 tsp nutmeg
.25 tsp ginger
.25 tsp cardamom

4 cups sugar
1.5 cups packed brown sugar

.75 cup finely chopped pecans (toasted is better, but pecans at all are optional)

1 pouch pectin (I use the 3 oz liquid pectin pouches)


Warm the pumpkin and spices. Add the sugars and stir until dissolved. Add the pecans and heat to a rolling boil. Add the pectin and boil as instructed by the pectin (1 full minute for the liquid pectin).

Process half-pint jars in for 10 minutes, pint jars for 15 according to the recipe. Recipe states water-bath canner. Since these are scheduled to be served at a gathering on Monday morning with some fresh scones, I'm choosing not to be concerned about the water bath canning. I figure I'll go ahead and process them as the recipe instructed and they won't have time to go bad.

I'll let you know how it turns out, but the tastes I took during the cooking process were AWESOME.

 

[marymac]

Quote:
You are so lucky to have another growing season. I hate the thoughts of winter approaching!!!