What are you canning now?

[CoopCrazy]

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Thanks for the Idea Miss Prissy.. I turned out pretty well...

 

[CoopCrazy]

Alright you canning Queens and Kings,, Couple of questions...
Soups .. Do I need to add anything or do anything special with them.. Ie add canning salt, more acid, Hot water bath compared to Pressure
Poke Greens, Dandelion, Etc.. Can I make up my Greens and then can or should they go in barboiled. ??( iam really trying to take advantage of Free Foods)
My brain isnt working this late at night so that is all for now I know I will have more ?'s tommorow...

 

[MissPrissy]

You can only water bath can things like jam/jelly/preserves/syrup-packed and pickled items. They are high acid foods with tomatoes being on the fence. Some tomato and tomato product have to be pressure canned instead of water bathed canned.

Low acid foods - vegetables, soups, stews, meats, etc MUST be pressure canned.

Your local extension agent will have lots of free handouts for you to read and learn how to handle different foods.

You can check this website for informative materials, guides and recommended recipes http://www.uga.edu/nchfp/publications/publications_usda.html

Using the wrong process to can foods is a recipe for food born illness that can be fatal.

 

[Dragonfly Ranch]

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The book that is linked here is excellent. I bought it earlier this year (375 pages for $18.00) and it is a wealth of information. I highly recommend for anyone just getting into canning and those who just want some different recipes.

Sandee

 

[Acre of Blessings]

O.K. been busy here lol..... we have canned up within the last 5 days.....

24 quarts Mild Salsa
29 pints Mild Salsa
2 quarts diced tomatoes
12 quarts whole blackberries
10 pint squash/zuchinni relish
4 half pints HOT squash/zuchinni relish
41 half pints crabapple jelly

We have more blackberries to can tomorrow. Then the corn and grapes will be coming in. After that it will be time for chicken canning

Remember to be safe and please process the proper way. H@ppy c@nning!!!!!

 

[Raiquee]

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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!

This kinda got sent to the wayside. Anyone wanna comment on the texture of canned pie filling once baked in a pie? PLEEEEASE.

 

[MissPrissy]

When you can fruits you don't precook them all the way.

The rhubarb should be blanched. Then you make the pie filling, can it, process in the water bath. The whole pieces won't cook soft until you open the jar and bake it in a pie.

 

[rubyrogue]

While we are talking about safe canning.... I am fairly new to canning and I live with a gourmet cook. I am not a big fan of vinegar. love pickles but anything else with vinegar not so much. So when I make jalapeno jelly, instead of using vinegar i use lime juice as my base. When I make raspberry chipotle sauce i use balsamic instead of regular. Am I in the wrong? I have been canning it and selling it with no issues just want to make sure.

 

[WingingIt]

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What about using it as a base and adding more apples and making applesauce? The extra (new) apples would even out some of the sweetness, I think.

 

[Dragonfly Ranch]

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Here is what I have read about vinegar and lemon juices. Vinegar needs to be at least 5% acid - so unless your Balsamic indicates 5% then I would be cautious. Also, lemon/lime juice should be bottled not fresh squeezed - since the acid is more consistent. It's just me, but I would be careful about making up my own recipes unless I had a way to check the formula. I'm not sure what the University extensions do to test, but may be you could call and see if you have an extension in your area that teaches a certification class.

Hope that helps some.

Sandee