What are you canning now?

[Kim_NC]

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Nothing like the feeling of accomplishment when we see our gardens growing and pantry shelves filling up with homecanned goodies!

Do you have a freezer? There are many things that require pressure canning which can also be frozen. I also use my pressure canners to double as water bath canners, rather than purchasing a separate WB canner. Look at the Presto models in WalMart. I think the 16 qt size Presto is $40-45 there - will do 7 quart jars or 9 pints per batch.

Frogdogtimestwo - nice job on the Corn Cob Jelly. Maybe I can get a pic of mine today.

Sandee - the flavor of Corn Cob Jelly kinda of reminds me of Apple Jelly. We use it on toast, muffins, bagels, or as a meat glaze (or ingredient to meat glaze) where apple juice or jelly are called for. Example - we like it on grilled chicken:
Season chicken with salt, pepper, rosemary. Grill. Baste with a 50/50 mix of Corn Cob Jelly/Honey as a glaze during last 5 mintues of grilling. We do that same glaze with other jams or jellies - like Orange/Honey (use marmalade), Apple/Honey - both good on pork or chicken.

 

[Kismet]

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It's a great feeling, isn't it?

For canning, I suggest two books. One is the Ball Blue Book, put out by the company that makes Ball canning jars. The other is Putting Food By. It covers all aspects of food preservation.

 

[urban dreamer]

Do you have a freezer?

We have two fridges, both freezers filled to capacity because my father-in-law refusses to throw away anything (supper pack rat). We have to sneak in occasionally to throw away packaged meats and canned good that exspired two years ago.

I found a jar of pepper jelly in the back of the pantry this morning. Some had canned it but the seal was broken and it had a good layer of dust on it. That or someone had opened it and then put it back ( I can see my FIL doing this). I didn't trust it. It was opened, there was no date on it, and so I am gonna throw it away. Im gonna clean out the jar and reuse it.

Also, what is the best size pressure canner to get?​

 

[ScoobyRoo]

urban dreamer----I have been canning for 20 years. I started off with pickles that my Grandmother did. She taught me the 'inner' workings of canning. One thing that I DO NOT do (that she did) anymore is use the 'old' glass mayo/jelly jars (now most are plastic) but watch for them in case someone gives you one in their used case of jars. If you go to garage sales and find a box of them, take them out one by one and inspect them and make sure they are canning jars (and nick and crack free). It is frustrating to go through all the truoble of canning and have one break on you. Canning jars will also break but not near as often. Canning is very rewarding. You will not be sorry. Not a day goes by here that we aren't opening a jar of something. It is a great feeling!

 

[ScoobyRoo]

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Also, what is the best size pressure canner to get?

It really depends on your cookstove and how much you think you will be doing at a time. I considered getting a bigger one (holds 9QTs) but I got to thinking that I'm getting up there in my years and I don't think I want to wrestle with something that heavy. I will stick to my 7Qt pressure cooker. It is easier to move around. I may have to do several batches but easier on my hands and arms.

 

[freemotion]

If you have a ceramic-top stove you have to get a canner that can be used on that type. It has to do with the shape of the bottom of the pot. Presto 23 quart is what I use....two at a time with no problems.

 

[urban dreamer]

Well, I tried canning for the first time today. We had some frozen blueberries in the bottom of the freezer. I thawed them and followed the recipe in the Ball book I bought. I had Zach come in and help me. I got out our big steel pot and found a cooling rack that fit perfectly in the bottom. I used it for the boiling water method since the book says jellies and jams can be preserved this way. The only thing I am kicking myself for was that I forgot to wipe down the rims of the jars before I put the lids on. Anyways, after it was done and it was time to pull the jars out of the water, everyone of them made a POP sound after it cooled a bit. Is that normal? Dose it mean it sealed? All 8 of the jars of blueberry jam are cooling, undisturbed, on the counter until tomorrow afternoon. I reallyhope it works out.

 

[urban dreamer]

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Oh good! Lol, I have four 8 oz jars left and a dozen pint jars that I haven't opened yet. I wanted to make sure that I can do this and do it right before I dive into the others. Just blueberry jam to start with. I also have a few pounds of cherries frozen too. I might make something out of those

. And I have a ton of blueberry juice left over (I have more blueberries than the recipes called for, but not enough for a whole 'nother batch). I froze it for jelly some other day. Oh my what a mess we made! I surprised we didn't stain the whole counter purple.

I will let everyone know how they worked out this afternoon (would have been 24 hours).

 

[chicks4kids]

Great job! Just remember to ALWAYS wipe that rim! You got lucky there

I always have a little bit of juice left over from various berries...just save it all up and mix it together for 'mixed berry' jelly. It's wonderful!

 

[chicken stalker]

Now that this thread has been revived I am twiching to can something. So I went down to my emergency canning stash and pulled out some pear juice I put away just for this occasion. The juice was made by boiling all the core and pealing scraps. Looks like I'll be jammin' pear jelly today!