What are you canning now?

[ScoobyRoo]

greenthunb89, OH YES, canned beef is a life saver for those short nights! I have farmer friends that we buy a cow from every year to have butchered. It is a lot of $ up front but in the long run sooooo much cheaper and better than the store beef. Anyway, I always have 20 pounds of canning beef cut up for me which will fill approx. 13-14 Qts. I'm just not sure what part of the cow they use. I'm sure it is the lower grade cut because the pressure cooking will make it very tender. I use it for beef and noodles, beef pot pie, beef burritos etc. If you have a butcher close by, maybe he can advise. Blue Ball Book is a great reference.
Good luck
K

 

[Daycare Mom]

Quote:
I just have to know--how many POUNDS of apples are you saucing? I made applesauce with 20 pounds of apples today, and only got 6 quarts of sauce, and it was hard work! I can't imagine doing 50 quarts! How many batches would that be?

I know it is a ton of applesauce, but with all the kiddos around it is well worth it! I also use my kitchenaid fruit and vegtable strainer so that I am not peeling all those apples! I am not sure about how many pounds. I have a friend who is a farmer and lets me pick from him at a great price. I pick in 2 bushel laundry baskets and have already used up 3 bushels (maybe more, not really sure) I will need at least 2 or 3 more bushel to finish up. I am not sure how many batches, I just cook and cook and cook until I run out of apples and then I can it all up! By the end of it I don't eat applesauce for a while.

 

[keljonma]

Quote:
One of my books says that pears can be used instead of apples in mixed-fruit jams. So I would think if you have a favorite apple-something jam, you could use the pears instead.

This recipe for Pear Preserves is from the Ball Blue Book. It only needs 6 pears.

3 cups sugar, divided
3 cups water
6 medium cored, pared, hard, ripe pears, cut in halves or quarters (about 2 pounds)
1/2 cup thinly sliced lemon (about 1 medium)

Combine 1 1/2 cups sugar and water in a large sauce pot. Cook rapidly 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon, stirring until sugar dissolves. Cook rapidly until fruit is transparent, about 25 minutes. Cover and let stand 12 to 24 hours in a cool place.
Pack fruit into hot jars, leaving 1/4 inch head space. Cook syrup 3 to 5 minutes, or longer if too thin. Pour hot over fruit, leaving 1/4 inch head space. Adjust caps. Process 20 minutes in boiling water bath.

Yield: about 5 half pints.

Note: If Seckel pears are used, preserve whole with stem intact. Kiefers should be stored in a cool, cry place from 3 to 5 weeks before using. A piece of preserved ginger may be added to each jar.

Thanks for sharing that--2 pounds is exactly what I have. No clue of the variety, though. I wonder how close "preserved ginger" is to "pickled ginger," the kind you use for sushi? I have that on hand.

Preserved would be crystallized ginger, not pickled.

 

[eastTNchick]

Quote:
Here ya go! FYI the apples cook down by half the original amount. I have two 6 quart crock pots that I use and get 6 quarts of applesauce between the 2 of them. I also only use no more than 1/2 cup sugar to sweeten with between the two, and I usually don't even use that much.

HTH!

 

[JennsPeeps]

Wanted to make applesauce last night but found out all the apples were infested with apple maggot. Look like this:

So instead, I went outside to my plum tree in my robe, used my flashlight to find and pick the rest of the plums.

I now have 5 pints of plum sauce!

 

[poisonivie]

In the past 2 days I have canned 50 quarts of pears 8 quarts of tomatoes 2 quarts green beans 2 quarts brusseal sprouts 10 quarts and 1 pint of onions 2 quarts of squash and 8 quarts of crab apple juice to make jelly at a later date. wow

 

[newnanchic]

Well here in Ga. our gardens are about gone however we are still getting lotss of pepper. So I made pepper jelly and I took the first jar to a baby shower a tchurch. It was a big hit !! Have you ever tried it?? You take 1 8oz block of cream cheese and let it warm to room temp. pour 1 1/2 pint jar of pepper jelly over the top and serve with ritz crackers. YUMMO !!!! And I also am freezing turnip and mustard greens ( THe first ones of the fall season) .

 

[Daycare Mom]

Finally finished all of my applesauce.

Ended up with 52 quarts and 10 pints. The pints will be added to the jams for Christmas gift baskets. I don't think I want to eat any applesauce any time soon. Maybe in a week or so it will look good again!

 

[chicken stalker]

Today I canned Apple Cinnamon Jam, and Jalapeno Apple Jam (first time making both, came out REALLY good!!!). My crock (all in the pot just need to turn it on ) is ready for the morning to start a batch of spagetti sauce.

 

[wegotchickens]

Quote:
Ok, it's really called a Sauce Master I'm in love

It did 80 romas in 1/10 the time it used to take me. I made a quart of sauce for dinner and a quart for the freezer.
No blanching, no peeling, no seeding. This thing is AWESOME!!!!

I made apple butter with it the next night