What are you canning now?

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Thank you, my neighbor dropped off about 8 good size cukes today, and I still haven't finished the 4 they brought over Sunday. This is what I am going to do with them until my white cukes start coming in!
 
1 pint & 3 half pints blueberry jam
4 pints salsa
And earlier I did 4 pints & 4 half pints strawberry jam


Just wondering why the iodized table salt is not good when using it in some canning recipes? I made salsa and got to making it. Usually I just buy non iodized table salt, but I must have accidentally bought the iodized. I used it anyways. Will it be okay? I noticed in other salsa recipes that it made no mention of using just canning salt or non iodized salt. It just says salt.
 
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Iodized salt should not be used in canning because it will leave a sediment at the bottom of your jars. You can still eat it, but it's not pretty. I recommend getting the canning/pickling salt which is usually where the canning items are in the supermarket because it is a pure salt and also has a standard of "saltiness" which is measured in canning recipes. Salt is a preservative and each salt has a different degree of saltiness, thereby affecting the preserving action.
 
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Iodized salt should not be used in canning because it will leave a sediment at the bottom of your jars. You can still eat it, but it's not pretty. I recommend getting the canning/pickling salt which is usually where the canning items are in the supermarket because it is a pure salt and also has a standard of "saltiness" which is measured in canning recipes. Salt is a preservative and each salt has a different degree of saltiness, thereby affecting the preserving action.

I use Kosher salt exclusively in my kitchen and have not noticed any settling. But still curious to get your opinion on Kosher verses canning salt.

Sandee
 
Thanks for the info! I just used it for half a recipe (4 pints). And there is just one full pint left in the basement. Just made it last week. I gave one away. And we have eaten our way through 2 others. I am making another batch tomorrow and will get the non iodized or kosher (use that a lot, too). So far no sediment in the bottom. We'll be sure to eat that pint up first.
 
Managed to get 3 Quarts of the Claussen pickles done and they are now sitting on the counter to get their daily shake before they get refrigerated!

I also decided to pickle the end of the cukes I cut off to make spears, I'll use those for burgers... speaking of which, must go try those 40 minute hamburger bun recipe next!
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When I was a kid growing up near Bakersfield, California, my cousins and I would play Cantaloupe Wars in a neighboring farmer's cantaloupe field (after harvest, with all of the left overs!). It was BIG fun, but an awful icky, sticky mess!

Your hubby, probably wouldn't go for that eh?

(I am totally joking!) Gosh, I can still feel the dried pulp and seeds in my hair, just thinking about it! LOL

Are they all ripe at once? I just fed the hollowed out rinds of two cantaloupe's that I made melon balls out of to go with our spaghetti supper to the chickens. Boy did the chickens have fun with them!

I hope someone else will post with some excellent suggestions,

Deb

ETA: An "S" to make chicken plural.
 
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14 quarts of crushed tomatoes
8 half pints of carmalized onion jam
4 pints of honey glazed onions
2 quarts of blueberries in the freezer
2 pints of okra in the freezer (thats pretty much a daily thing)
 

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