What are you canning now?

[chicken stalker]

Quote:
I think a dash of vinegar??? works.......I think that what it was.

 

[chicks4kids]

Quote:
I think a dash of vinegar??? works.......I think that what it was.

Yes, it's adding a little vinegar to your water.

 

[Frogdogtimestwo]

I have very hard water and use the vinegar which helps a lot, however if you do not have a stainless steel rack in your canner it will rust. To me the rust is more annoying so I am planning on ordering a stainless steel rack soon.

 

[KDbeads]

All of my racks are probably older than I am and are showing a little rust as it is. I was supposed to be buying some new ones this year but that ain't happening with our little income issue for a couple more months.

So I'm not too worried about a bit of corrosion if I don't have to scrub down the jars for a half hour after each batch cools

I also have an aluminum cooling type rack I can use if I really need to in the larger stock pot, that was my first set up 15 years ago, worked decent enough!

 

[KDbeads]

6 pints peach butter
6 pints onion jam
2 pints pickled peaches
2 pints pickled peppers, hubby better love me for these, dressing up in a haz-mat suit just to handle them is getting annoying, I hate allergies.

 

[chickencrazymamahen]

Nothing today!! Cantaloupe recap:

2 loaves of cantaloupe nut bread
10 pints of jam
14 pints of cantaloupe pickles...(I really like these!)
10 bags of chunks in the freezer
4 bags of puree in the freezer for smothies or whatever
Copious bowls of fresh cantaloupe eaten by 2 old people and my young momma of 91!!!!
About 8 still in the fridge and 2 on the basement floor!
Whole bunch more given away!

Thanks everyone for the ideas and recipes, you have been lifesavers!!

Most of the rest of them are splitting in the garden, hubby seen a copperhead in the patch today, so he is bushhogging it tomorrow!!! So I guess the cantaloupe rush is over!!

 

[HenThymes]

Canning Peaches questions: The Ball book says to "treat to prevent darkening" before placing in jars, does that mean use StayFresh? I have an old Southern Living Canning & Preserving Book that also has a peach recipe that says use 2tsp. salt & 2 tsp. vinegar with 1 qt. water as a dunk for the peaches to prevent darkening, is that basically the same thing?? This is my first attempt at canning peaches rather than freezing so any advise would be great.

 

[KDbeads]

Quote:
Vinegar or lemon juice works fine. I usually have a bowl of water with some lemon juice mixed in that I drop the peaches in as I'm working, I leave them in there until I'm ready to pack and fill jars.

 

[vfem]

Quote:
Vinegar or lemon juice works fine. I usually have a bowl of water with some lemon juice mixed in that I drop the peaches in as I'm working, I leave them in there until I'm ready to pack and fill jars.

Yep, I use a bowl of cold water with lemon squeezed in it. I do this for my apples too.

Ok, does anyone have any advice on moving faster when you are doing jelly/jam. I have a large order for a store. They are looking for 30+ different jams, and I want to make sure they don't dwindle my stock!

And with some seasons running short, and coming to a close.... like my berries... I want to make sure I have back up for the holiday.

 

[bumpershoot]

Have any of ya'll copied Trader Joe's Corn Salsa? It's really just corn relish, but I was wondering if anyone had been successful at getting the ratios of pepper, coriander, etc, balanced. Corn is just coming on here and I would like to get some of these guys put away for the winter. Buying it from the store is killing me! Still, I love the stuff...