What are you canning now?

[ozark hen]

Had to purchase some jalapeno peppers today at the store so I can make up...hopefully, two batches of apple/jalapeno jam in the next few days. It is amazingly delicious!! It will make awesome Christmas gifts.

 

[Opa]

The best advice one can give to someone new to home processing of food is to strongly suggest that they get a copy of Balls Blue Book. It covers just about every aspect of food preservation and the recipes in it are time proven and taste great. It tells you which foods can be water bathed and which must be pressured cooked to be safe. It gives you the proper cooking times and pressures. I picked up a copy for my middle son, since he was always borrowing mine and I think I paid about $6 for it at Walmart.

 

[bumpershoot]

Opa, I am a bit dyslexic so I had to read the book title twice...ahem. Thought that perhaps there was a canning book out there just for guys, or sumptin...

Now that I've got it right, I'll have to concur 100% that the Ball Blue book is the canning bible. Can't beat it with a stick.

 

[ScoobyRoo]

Opa, we are going to try YOUR recipe for the venison salami. We eat a lot of sandwiches not to mention making them for the 'hunt' day. One other question,,, have you ever dabbled with making stock with the deer bones? if so, what were your end results? If I were to make it I would use it as I would beef stock.

 

[ScoobyRoo]

Quote:
Don't feel bad. I'm not dyslexic and I still have to read it 2-3 times to make sure I got it right. The BBB is "the" book to have. I have gone on-line to get more unique recipes and here as well.

 

[Opa]

I did try making stock years from venison years ago and was not pleased with the result. The marrow is the bone, and the gelatinous connective tissues had an objectionable taste just like the fat. However, I think if you roasted the bones first, discarded the liquid, and then boil them with the holy grail of southern cooking celery, green bell pepper and onions.

 

[ScoobyRoo]

Quote:
hmmmmm.......I wonder if I get DH to saw some bones in half for me, put them in a roaster as you mentioned (but roast dry) then add the water and the holy grail veggies, it may be worth a try. But do I really want to dry roast?? The reason I say this is because I usually just throw the bones and veggies on a cookie sheet (no oil or water) and roast til browned then put in the big roater with the water and simmer for several day.

 

[TipsyDog]

My Mom made venison stock for years. She never roasted the bones. It was made just like beef stock but more celery, onions, carrots used in the cooking. Then throughly cooled and all the fat skimmed off. It was delicious!

 

[Dragonfly Ranch]

Quote:
Try the jalapenos with dried apricots that is good too (6 oz slice real thin). Sorry you had to buy jalapenos I would have shared some with you, we still have some and the plants are flowering again.

Sandee

 

[ozark hen]

Quote:
Try the jalapenos with dried apricots that is good too (6 oz slice real thin). Sorry you had to buy jalapenos I would have shared some with you, we still have some and the plants are flowering again.

Sandee

How sweet!

thank you very much! We just finished the last of the turkeys...now in the freezer...so it is time for the jalapeno jam. that is my fav right now. LOL