What are you canning now?

[Patchesnposies]

Next time if you can't finish - Set the jars in the refrigerator. Next day, empty beans in a pot and reheat as just described and can from there.

Well, that just makes too much sense, LOL! I am going to do just that.

Thanks, Kim, you ARE a Godsend. I appreciate all of your help. (And patience!)

Deb​

 

[Kim_NC]

Quote:
Well, that just makes too much sense, LOL! I am going to do just that.

Thanks, Kim, you ARE a Godsend. I appreciate all of your help. (And patience!)

Deb

Awww, you're so kind.

Oooppsss...I forgot to answer your weather question. It's cold...high of 39* - probably sounds like a heat wave to someone in MT or CO...LOL. BUT beginning this afternoon, we're to have snow...possibly mixed with sleet or freezing rain, for a total accumulation of 8-12"! Our worst Winter storm so far this season.

I'm sure the chickens will head for their coops at the first flakes. HaHaHa....my little Southern gals can be such whimps and the 'fellas' follow right indoors with them. Let the ground get covered with a skiff of snow and they refuse to step foot outside.

Wow! "Northern, Kidney, Chick Peas, Black Eyed Peas, and Navy. "....all today! You're one busy woman!

 

[walnuthollow]

I work this weekend so I probably won't get any done yet. But I do want to try some. Isn't it great going to the basement and pulling out a jar of soup that you canned or something that will make a quick meal? I love it!

I did up some ham and beef and it's real nice to have on hand. It's the simple things that make me happy!

Quote:
Morning, Walnuthollow!

Did you decide to try canning your potatoes? I noticed that Biddyboo was asking about them, too.

I have canned chicken and veggies (including potatoes) together and then when I want to make quick soup I boil egg noodles or make rice, or whatever, and pour the jar of chicken and veggies over the top, season it and done. My potatoes held their shape fine and were not too mushy.

With six kids, this makes a wonderful solution for a quick supper when the day gets away from us!

 

[Dragonfly Ranch]

OK we have just finished our FIRST pressure canning experience. We did pinto beans. Now we have a couple of questions.

We have an electric stove with heat senor burners - we had a lot of trouble keeping the canner at 11 pounds. We had to stand there the whole time and regulate the heat back and forth. Any suggestions? When we do the second round we are going to try a different burner and see if that helps.

Our book says that it can take an hour for the pressure to go down - How do you "power canners" get 21 quarts plus done in one day?

The canner that we have is an 18 quart and only held 9 pints. What size canners do others have and should we consider getting another? If we should what size would you suggest.

Also, when we opened the box I bought this canner in 2004 only took me 5 years to get up the nerve to use it - and guess what it didn't explode!

so all that

ing was for not. Thanks again to all of you that encouraged us to just get over the fear and just try it. I'm sure with a few questions answered we'll be using it all the time.

Sandee

 

[DawnSuiter]

Congrats Dragonfly!
Although, I don't have any advice for you, I'm pretty certain my canner says NOT FOR USE with that kind of cooktop stove.


I've been busy, but I haven't been pressure canning.. just freezer canning
Split Pea with Ham Soup 2 Quarts & 1 Pint
Chicken Corn Chowder 6 Quarts & 1 Pint
Chili No Beans Plain - 4 Quarts & 4 half pints (for hot dogs etc)
Chili No Beans Soup Type - 4 Quarts
Fricase de Pollo - 4 Quarts

I sent out my first gifted Frijoles Negros (Cuban Black Beans). Although the recipe still needs some work to come out of the jar like my home made, it is working fairly well and only requires minimal seasonings post reheat. I sent some to my sis in Memphis.. perfect gift.

 

[Dragonfly Ranch]

Quote:
Thanks for the heads up and we immediately checked and the box clearly states that it's ideal for "smooth top" stoves! Glad to see that- thought we'd have to buy a new store

Update: Only took canner about 35 minutes to come down in pressure and we are starting the second batch and trying a different burner.

Still would like any advise that anyone has to offer. Also, just took out my English Muffin Bread and it looks wonderful - can't wait for it to cool enough to try.

Thanks again

Sandee

 

[Patchesnposies]

Quote:
Sandee,

I have a smallish canner. It only holds 7 quarts at a time. I really want one that can do 18 at a time! I currently have an electric stove with a glass top and I worry that it will not be able to handle that large of a canner.

I have to plan on starting early in order to get several batches done in one day. It takes my canner about 35-45 minutes to cool off, plus the time to get up to temp and the 10 minute vent time....so I plan on roughly 2.5 to 3 hours per batch. Mainly because I am always busy doing something else at the same time......

I am glad that you did have success, and that it did not explode! I know just where to turn the dial to keep the temp steady on my stove, I have to use the largest burner. So I don't know what to say about your having to stay close by and keep 'er regulated. That would be rough.

I am sure you'll figure it out.

 

[Kim_NC]

Quote:
Congrats, Sandee!

I've never had a glass top stove, so I'm not any help there. I have seen others mention similar issues with the burners cycling on/off. You might try a search and see what they've said?

Do you by chance have an outdoor gas cooker or stove top, maybe a gas burner on a grill? You could can on one of those. We have a turkey fryer/cooker. I've used my canners on it to keep heat out of the house.

For doing a lot at one time, I have 2 pressure canners by Presto. One 16 qt - holds 9 pts or 7 qts. The other is a 23 qt - it holds 2 layers of pints (18 total) or the same 7 qts. I run them both at the same time if needed.

I'd say most of the time it takes less than an hour for a canner to cool....haven't really tried to track that.

 

[chicken stalker]

Ok so I used my pressure canner for the first time last night. I canned winterberry jam (cranberry, orange and strawberry blend) I used 6lbs of pressure for 8 minutes. Everything went fine but the jam looks froathy in the jars. There is a clear layer on the bottom of the jars, about 1/4 inch think and the rest looks froathy. What did I do wrong?

 

[Patchesnposies]

Chicken Stalker did your recipe call for pressure canning the jam? (The combination sounds wonderful!)

I have only ever used a water bath for jams and jellies. I really don't know how to answer your question about if you did anything wrong, as I am a newbie at canning. I just started using the pressure canner and have only done meats, beans, and soups.

I am curious to see what some of the power canner's have to say.

I'll bet the jam is scrumptious anyway!

Deb