What are you canning now?

[lisa lisk]

Quote:
I can my own recipes all the time. I use the time and pressure listed in the canning book for what ever ingredents needs the most time and pressure. If I am caning beef stew I use the time and pressure for beef. ect, ect.

I am not sure about your other question. But I plan to can over a wood fire, Our forfathers did...

 

[chickencrazymamahen]

Everybody's stuff looks delicious!! Since my last post have put another 22 quarts of potatoes, 30 quarts of green beans, 25 pints of okra and tomatoes, 30 pints of zucchini and yellow squash, 18 quarts of blackberries, 16 pints of plum jam.....tomorrow....tomatoes!! Love this time of year.....see you all soon...happy canning!!

 

[Scoop]

Quote:
I've noticed that when I add it to a recipe before I heat it up I get less lumps. I believe it says to bring it too a boil first, but I just can't get the @*!#! lumps out when I do it that way! Other than that, it is a soft set jelly or jam for me.

 

[MissPrissy]

Plum jam is great stuff. Plum sauce is even better. You can also use them to make your own slow gin.



I finally finished up my post on canning boiled peanuts for those who asked.

http://bigredcouch.com/journal/

 

[Raiquee]

Quote:
I've noticed that when I add it to a recipe before I heat it up I get less lumps. I believe it says to bring it too a boil first, but I just can't get the @*!#! lumps out when I do it that way! Other than that, it is a soft set jelly or jam for me.

Oops I should have clarified. I meant the texture of the pie filling after you have baked it in a pie? I worry because my strawberry rhubarb recipe called me to cook the rhubarb for 12 minutes, until tender. Then I BWB for 15. Now to bake it in a pie? It's already mush in the jars and I am NOT happy with it!

 

[HenThymes]

Not really sure where to put this

but I have some extra white pickles if someone is interested. Please pm me, thanks.

 

[HenThymes]

Does anyone have a good recipe for Blueberry Syrup? My daughter is a blueberry-aholic and has to have it on pancakes and waffles and we go thru allot of it so I guess I should try my hand at it this year. TIA

 

[FarmerJamie]

I've been threatening all weekend to can spicy pickled beets (go great with fresh hard boiled eggs, yumm purple to the yolk!). Garden got planted late this year, just now dragging all of the the canning supplies out of the basement, including the nifty 3 burner gizmo for keeping the heat of the cooking in the garage. Somehow, the regulator doesn't fit on the new propane tank. No problem, beets can be BWB, only one batch, I can do this tonight on the stove in the kitchen, hmmm quarts or pints? Gots lots of beets.....

Long story short, ended up with 4 PINTS...

what was I thinking. As I type this, 3 of the 4 have already "popped" with a good seal......tomorrow is another day....

 

[Kim_NC]

Wow, some lucious pics added since I posted late last week!

Since then I've done
8 jars Ketchup
9 jars Blackberry Jam (constantly selling out of that at market)
9 jars Blueberry/Peach Jam
8 pints Snap and Wax Beans
25 jars Peach BBQ sauce - DH helped with that one last night

Quote:

Thanks for a good idea. I'm going to work on that next!

 

[vfem]

Quote:

Thanks for a good idea. I'm going to work on that next!

Hey Kim... how do you make your ketchup???