http://nh.craigslist.org/zip/1549647845.html
Just saw this on NH Craigslist and thought maybe someone could use them.
Just saw this on NH Craigslist and thought maybe someone could use them.
What are you canning now?
- Thread starter Acre of Blessings
- Start date
Nice Kim... I was wondering what to do with all the citrus I had... I only have pink grapefruit left. Can I can that alone? Do you think its worth it? Yours looks FABULOUS!
I am currently canning (in waterbath) Orange and Tangerine marmalade. Yummm.... makes me think of Breakfast in bed on a Sunday.
I am currently canning (in waterbath) Orange and Tangerine marmalade. Yummm.... makes me think of Breakfast in bed on a Sunday.
Vfem, Thanks! I love marmalades. I made orange last week....well, I snuck some tangelos in there because I had them.
Canning grapefruit alone would work. The BBB has the same recipe as grapefruit alone. It only takes 10 minutes to WB can without the pineapple. I had to increase the time to 15 min since I added pineapple.
I think the next time pineapple is on special, I'm going to get a bunch and can some plain pineapple. I use it in several recipes. Often I keep it frozen, but just opening a jar would be handy.
Have you made pineapple jam or maybe a marmalade using pineapple? I make a jam which is very good and sells well for us. But a marmalade would have to be delicious.
Canning grapefruit alone would work. The BBB has the same recipe as grapefruit alone. It only takes 10 minutes to WB can without the pineapple. I had to increase the time to 15 min since I added pineapple.
I think the next time pineapple is on special, I'm going to get a bunch and can some plain pineapple. I use it in several recipes. Often I keep it frozen, but just opening a jar would be handy.
Have you made pineapple jam or maybe a marmalade using pineapple? I make a jam which is very good and sells well for us. But a marmalade would have to be delicious.
Just canned orange marmalade yesterday!! Nine 1/2 pints, and one 1/2 full, not sealed, in the fridge! Ball only suggests 10 minutes in a hot water bath. I think, next time, though, I'm gonna use some pectin. I don't care for it being a little runny.
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- Thread starter
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Quote:
Kim that looks so yummy. You know your only about 45 or so minutes away from me. Our Pastor lives in Lawsonville, NC.
Did you post the recipe in here somewhere for the citrus fruit? My hubby loves the mixed fruits for his lunch for a snack. Maybe we can meet sometime.
O.k. everyone.....it may look like it far away but canning season is just right around the corner. We already have our strawberries transplanted and our garden turned and ready to go. Let' get some good ol' canning recipes on here for the newbies to try. If your like me you basicly can year round, but this year we have really dove in and used a lot of our canned foods. I just thank the Lord for it.
Remember to check the rubber in the lid of your pressure canners before using them. Safety First!!!!
Kim that looks so yummy. You know your only about 45 or so minutes away from me. Our Pastor lives in Lawsonville, NC.
Did you post the recipe in here somewhere for the citrus fruit? My hubby loves the mixed fruits for his lunch for a snack. Maybe we can meet sometime.
O.k. everyone.....it may look like it far away but canning season is just right around the corner. We already have our strawberries transplanted and our garden turned and ready to go. Let' get some good ol' canning recipes on here for the newbies to try. If your like me you basicly can year round, but this year we have really dove in and used a lot of our canned foods. I just thank the Lord for it.
Remember to check the rubber in the lid of your pressure canners before using them. Safety First!!!!
Quote:
Kim that looks so yummy. You know your only about 45 or so minutes away from me. Our Pastor lives in Lawsonville, NC.
Did you post the recipe in here somewhere for the citrus fruit? My hubby loves the mixed fruits for his lunch for a snack. Maybe we can meet sometime.
O.k. everyone.....it may look like it far away but canning season is just right around the corner. We already have our strawberries transplanted and our garden turned and ready to go. Let' get some good ol' canning recipes on here for the newbies to try. If your like me you basicly can year round, but this year we have really dove in and used a lot of our canned foods. I just thank the Lord for it.
Remember to check the rubber in the lid of your pressure canners before using them. Safety First!!!!
I used the NCHFP guidelines, posted links to them in post 2679. The pineapple takes 15 min in BWB and the citrus calls for 10 min. I did the 15 min since I mixed the fruit in the jars.
Did another batch earlier this week. This time some jars of mixed citrus, and some jars of pineapple only for use in recipes.
We go to the Stuart Farmers market...and have friends from Lawsonville who also sell there! We're working on Spring 'get ready' too. We'll be planting onions in mid-Feb and starting lettuces in cold frames. Cole crop seeds like broccoli , cauliflower, cabbage, etc will be right behind those.
Kim that looks so yummy. You know your only about 45 or so minutes away from me. Our Pastor lives in Lawsonville, NC.
Did you post the recipe in here somewhere for the citrus fruit? My hubby loves the mixed fruits for his lunch for a snack. Maybe we can meet sometime.
O.k. everyone.....it may look like it far away but canning season is just right around the corner. We already have our strawberries transplanted and our garden turned and ready to go. Let' get some good ol' canning recipes on here for the newbies to try. If your like me you basicly can year round, but this year we have really dove in and used a lot of our canned foods. I just thank the Lord for it.
Remember to check the rubber in the lid of your pressure canners before using them. Safety First!!!!
I used the NCHFP guidelines, posted links to them in post 2679. The pineapple takes 15 min in BWB and the citrus calls for 10 min. I did the 15 min since I mixed the fruit in the jars.
Did another batch earlier this week. This time some jars of mixed citrus, and some jars of pineapple only for use in recipes.
We go to the Stuart Farmers market...and have friends from Lawsonville who also sell there! We're working on Spring 'get ready' too. We'll be planting onions in mid-Feb and starting lettuces in cold frames. Cole crop seeds like broccoli , cauliflower, cabbage, etc will be right behind those.
I just came across this thread - I was curious about what people could be canning at this time of year, with a foot of snow and the ground frozen so solid that it will be a long time before I can harvest my parsnips! You all have awakened my canning heart - which normally goes to sleep around November 1st.
I have always canned using a hot water bath which, of course, limits what I can can. I want to acquire a pressure canner. Do you have any advice on a brand or what I should look for? I have always avoided them in the past because of a horrible childhood memory of an exploding one. I haven't read all hundred and one pages of this thread yet, so forgive me if this question has been answered in previous posts.
I have always canned using a hot water bath which, of course, limits what I can can. I want to acquire a pressure canner. Do you have any advice on a brand or what I should look for? I have always avoided them in the past because of a horrible childhood memory of an exploding one. I haven't read all hundred and one pages of this thread yet, so forgive me if this question has been answered in previous posts.
Quote:
I was scared of pressure canners, too. But this year our local small town grocery store had an incredible deal on chicken and I bought 300 lbs of it! LOL
I froze a bunch and needed to process the rest, so I bought a pressure canner at wally world where the selection was very limited as to size and make. I got a Presto canner that processes only 7 quarts at one time which makes it time consuming when you have to allow for the cooling off time. Still, the idea of using a pressure canner was worse than the actual using of it. It was actually quite easy and not intimidating at all.
I have plans for getting a much larger one and only wish I had gotten one sooner!
I am with you-I want to know what the Power Canner's are putting up this time of year!
I was scared of pressure canners, too. But this year our local small town grocery store had an incredible deal on chicken and I bought 300 lbs of it! LOL
I froze a bunch and needed to process the rest, so I bought a pressure canner at wally world where the selection was very limited as to size and make. I got a Presto canner that processes only 7 quarts at one time which makes it time consuming when you have to allow for the cooling off time. Still, the idea of using a pressure canner was worse than the actual using of it. It was actually quite easy and not intimidating at all.
I have plans for getting a much larger one and only wish I had gotten one sooner!
I am with you-I want to know what the Power Canner's are putting up this time of year!
Wow, Scoop, what a deal. I don't need any quart jars either, but I'd have bought that deal too!
Kismet - I use a Presto 16 qt (the size you described that holds 7 qt jars, Patchesnposies) and a Presto 23 qt which allows 18 pints at a time, split in two layers. I've used them for 25+ yrs, have replaced seals once or twice. The smaller one has a weighted guage, the other has a dial guage. No complaints, they've served me well.
Lots of folks like the All Americans, no rubber seal. They're a bit more pricey.
'Power Canners'...LOL...enjoyed that. Well, I dunno if I qualify, but at this time of year I'm canning...
- venison gifted from friends who hunt
- chicken and stock, from butchering dual purpose roos from our Fall hatches
- citrus (mentioned above)
- jams/jellies/preserves from fruits frozen during Summer or Fall when there wasn't time
- beans from dry beans - like kidney, pinto, black beans, etc. I like these in pint jars on the pantry shelves for various recipies (instead of the commercially canned ones). I tend to can them at this time of year so we have them through Spring/Summer when busy with gardening, markets, etc.
- occassioanlly something like stew, chili, etc leftover from making a large batch
Kismet - I use a Presto 16 qt (the size you described that holds 7 qt jars, Patchesnposies) and a Presto 23 qt which allows 18 pints at a time, split in two layers. I've used them for 25+ yrs, have replaced seals once or twice. The smaller one has a weighted guage, the other has a dial guage. No complaints, they've served me well.
Lots of folks like the All Americans, no rubber seal. They're a bit more pricey.
'Power Canners'...LOL...enjoyed that. Well, I dunno if I qualify, but at this time of year I'm canning...
- venison gifted from friends who hunt
- chicken and stock, from butchering dual purpose roos from our Fall hatches
- citrus (mentioned above)
- jams/jellies/preserves from fruits frozen during Summer or Fall when there wasn't time
- beans from dry beans - like kidney, pinto, black beans, etc. I like these in pint jars on the pantry shelves for various recipies (instead of the commercially canned ones). I tend to can them at this time of year so we have them through Spring/Summer when busy with gardening, markets, etc.
- occassioanlly something like stew, chili, etc leftover from making a large batch
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