What are you canning now?

[Dragonfly Ranch]

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Congrats!

Sandee

 

[urban dreamer]

I think it would be neat to make your own pectin. I mean, if Im gonna go through all this trouble to get natural, homemade jellies and jams, why shouldn't everything be natural or could be made at home?

I keep telling myself "I have enough jelly, I have enough jelly, Ooo that would make some nice jelly!"

I can't WAIT for the 9 tomatoe plants in the backyard to fruit! (and the cucumbers, yellow squash, zuc's, banana peppers, onions, cauiflower, radishes, and strawberries too!)

ETS: Dragonfly Ranch, I am absolutly envious of your kitchen on your page.

 

[Kim_NC]

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OoooOOOO...yummm...a boysenberry pie, that HAS to be delicious!

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Careful! Ask and you shall receive!

(where is the crafty witch smilie???)
Here you go...directions for making your own pectin from apples:
http://millriverfarm.com/Jam - Making Your Own Apple Pectin.doc

 

[urban dreamer]

I got some black eyed peas today on sale. I would like to make soup with bacon and sausage but I don't know how long I should process it. 75-90 minutes seems to be the norm for soups in the Ball book. Do I just go ahead and make the soup like I normally would and then can it? Since 90 seems to be the common max, should I go ahead and process my soup for 90 minutes? Can you over process soups? I want to be able to can them so if Im in a pinch for supper I can just pop open a jar and all I would have to make is the cornbread. I have 2 2lb bags and I would like to use 1 bag. I think it would fill four or five pint jars. What do ya'll think?

 

[chicks4kids]

You look at the ingredients, and whatever single ingredient would take the longest to can, that's what you go with. Off hand, I don't know what beans or sausage takes, but just look at their individual processing time and use the longest one.

 

[urban dreamer]

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After reading through my canning book, it seems all of the recipes that use meat and veggies (soups) say process for 75 minutes for pints and 90 for quarts. Thanks!

 

[Dragonfly Ranch]

Double weeee - Got my 23 quart canner yesterday. We are going to my mom's this weekend - so my plan is to take our dried Garbanzo beans soak them overnight on Saturday - cart them home for 3 hours and finish them when we get home. Suppose to be raining all weekend so it will be nice to stay in the house and play with the new canner.

Sandee

 

[Kim_NC]

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Woohooo...congrats!

Lately we've been draining our homecanned Garbanzos and adding them to our salads. Love it! Hope yours turn out well.

 

[Kim_NC]

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Sounds yummy! But canning them after they're already cooked will probably make the peas mushy. In the pressure canner for 75 min (pts) or 90 min (qts) is a long time for a bean or pea that's already cooked. I usually freeze anything like that.

 

[urban dreamer]

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Sounds yummy! But canning them after they're already cooked will probably make the peas mushy. In the pressure canner for 75 min (pts) or 90 min (qts) is a long time for a bean or pea that's already cooked. I usually freeze anything like that.

They were somewhat mushy but for the most part it held together. I figured it would be a good opportunity to become aquanited with the pressure cooker. I've never used one before. All the jars sealed, the pressure cooker didn't blow me and the kitchen up, and I won't be afraid to use it next time (I know what to expect!). Practice makes perfect I guess! And I got some "creamed" black-eye pea soup for later!

(I'll soak it up in some cornbread, it'll be alright

)