What are you canning now?

[JennsPeeps]

Here's the Home Food Preservation guideline on whole or half tomatoes in their own liquid: http://www.uga.edu/nchfp/how/can_03/tomato_without_liquid.html

Recommended Process Time for Whole or Halved Tomatoes (packed raw without added liquid) in a Boiling-Water Canner
0 - 1,000 ft: Raw Pints or Quarts 85 min
1,001 - 3,000 ft: Raw Pints or Quarts 90 min
3,001 - 6,000 ft: Raw Pints or Quarts 95 min
Above 6,000 ft: Raw Pints or Quarts 100 min

I was mistaken. It's actually 85 mins at sea level, not 80.

 

[marymac]

Done 11 more qts. of green beans last night. Would have had 12, but one of my ball jars broke in the cooker. Why does this happen? My pressure wasn't even built up , it happened while I was exhausting my canner. I always check my jars for any cracks or chips, and still once in a while this does happen. I quite using mayonaise jars because I had this happen with them , but you would think with mason jars it wouldn't.

 

[JennsPeeps]

It can be a microscopic crack that isn't visible to the naked eye. I lost a whole pint of peach salsa last year and wanted to SCREAM! Why couldn't I lose something that was easy/cheap to can, like whole plums?!?

 

[vfem]

Thanks Jen, I am going to go over and start getting tomatoes from them tomorrow to do this with. I have tons of pint jars available.

I just finished canning more Apple Caramel Preserves... AND Scuppernong Jelly!

Some people are probably thinking what the H#@$ is that?!

A scuppernong (also called "big bubble" or "suscadine" or "scuplin" in parts of Georgia, and "suppeydine" or "scuppeydime" in central and Western North Carolina), is a large type of muscadine, a type of grape native to the southeastern United States. It is usually a greenish or bronze color and is similar in appearance and texture to a white grape, but rounder and about 50% larger and first known as the 'big white grape'.

(Its just the bronze and green grapes in the bowl, the red/purple are just muscadine and I already made that! LOL)

 

[Patchesnposies]

Yesterday I finished 12 pints of Banana Jam, 12 pints Jalapeno/Apricot Jam and 9 pints Jalapeno/Apple Jam.

Today I finished off 12 Pints Apple Butter.

Made my Banana Jam using half white and half brown sugar, and a dollop of Amarretto, which changed the color as well as the taste, but is it yummy!

 

[gumpsgirl]

Right at this very minute I'm canning Peach Butter!

Well, not exactly I suppose. I have blanched, cut up, pureed, added spices and sugar to, and it's all in the crockpot to cook over night. In the morning, all I'll have to do is get the jars ready, fill them, and then pop them in the water bath.

I'll can one more batch of jalapeno jelly along with more batch of vfem's caramel apple jam tomorrow too.

 

[GrayDragon]

Quote:
I think I posted the pumpkin butter recipe earlier.

3 quarts cold water
3 tbls asorbic acid crystals or fresh fruit preserver
3.5 cups sugar (superfine if you can)
4 quarts peeled tart apples cut into 1/2" thick slices
1 cup clearjel (instant) or cornstarch
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamon
5 cups warm apple juice
1/2 cup lemon juice
2 tbls butter, unsalted

Combine the cold water and ascorbic acid and dip the apples in this solution to prevent browning. Rinse and drain the apples.

Cook the apple slices in boiling water for about 2 minutes. Cover and keep warm

Whisk together the sugar, clearjel, and spices. Add the warm apple juice. Blend throughly without adding air bubbles. Heat until warm and the mixture is translucent (2 min or so). Don't let it boil.

Add the apple slices and heat for a minute.

Put into hot jars, removing as many air bubbles as possible. 1/2" headspace, process for 30 minutes.


Make pie crust. Pour in a quart of this. Bake. Serve with vanilla ice cream. Invite all of us.

 

[#1California Chick]

Quote:
Here is the way I make Apple Pie Filling:
(can also be used for filling for Apple Turnovers, Dumplings or Crisp)

Peel and slice apples like you are making a fresh pie. Make the slices a little thicker than you normally would. Add some lemon juice, sugar, cinnamon, cloves, nutmeg and flour or cornstarch and toss. Stuff the mixture into quart jars very tightly. Pour any juices over the apple mixture. Add 1 Tbs lemon juice to each qt. Process in a water bath for 25 minutes.

This is SO great to have on hand. You can make a great dessert in minutes!!

 

[CedarRidgeChicks]

Anyone know what I will have...made gump bread this am..it is in the final rise..realized I forgot the OIL!!!! I can't believe it..I have made this dozens of times..maybe that is the problem..I don't look at the recipe..

 

[ozark hen]

Just wanted you all to know that before church this morning I put a FROZEN pork roast in the crockpot on high. I covered it with about half a half pint jar of jalapeno jelly...nothing else!! After church we ran some errands. The roast was falling apart when we got home..4 1/2 hours later. It was totally amazing! I spooned some hot jalapeno jelly over the finished roast for extra flavor. IT IS TO DIE FOR!!! Thanks for posting that recipe!!!!!!!!