What are you canning now?

[HenThymes]

Thank you KDbeads and Vfem for the advise, I have a 1/2 bushel of beautiful peaches that we got in SC yesterday to put up this afternoon. DH ask if I could put them in syrup for peach cobbler over the winter so jars it is! Right now I'm getting ready to make more spaghetti sauce. I think I'm running out of room in my pantry!

 

[bumpershoot]

Quote:
Yes, they do take food stamps. In my opinion they have the best mayo you can get short of making it yourself. Their coffee can also be a very good buy.

 

[Dragonfly Ranch]

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.

We make 24 1/2 pints at time in our 23 quart pressure canner that we turn into a water bath process. We make 3 separate batches of jam/jelly, I cook and my husband removes air bubbles, wipes rims and puts on the lids.. We just wait until all three batches are ready the water bath all at once.

Congrats on getting a big order.

Sandee

 

[Carolyn]

Last week was my first week of partial retirement (haven't even looked for that part time job yet) so I had lots of fun with my first trip to our local farmer's market in weeks and my collection of garden tomatos and a new pressure canner:

18 pts of salsa
3 doz ears of corn part in freezer and dried some that was post mature
24 pts of crowder peas
5 pints of whipporwill peas (an old heirloam I actually found at the flea market, saved some dryer pods for seeds)
24 pints of chicken

The chicken was my favorite brand on sell for 99 cents/lb for split breasts...I figured a pint jar cost me a little over a $1.00 which compared to buying canned chicken at the store I saved a bundle. The price will go down after I get chicken broth made from the bones and trimmings.

?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? How do you make peach salsa or chutney? I never tried it but thought it would be good. I like ginger in it and don't want to put in raisins.

Also, do you think I can make low sugar jam with peaches and black or blue berries in it together.

When I dried the corn some of the kernels turned brown, like maybe it carmelized. I did it all alike and the corn was not ruined just post mature. Do you have any ideas on why it happened and how to use it.

Thanks, I love this thread

 

[Steve_of_sandspoultry]

Corn Salsa

Steve

 

[TipsyDog]

Quote:
Beautiful Steve - but you don't get to post that without the recipe!

 

[Steve_of_sandspoultry]

Quote:
Beautiful Steve - but you don't get to post that without the recipe!

We got some starchy corn from the garden so we needed to do something with it.

Corn
Tomatoes
Onion
Cilantro
Cayenne and Jalepeno peppers
Green pepper
just a little salt, black pepper

We didn't measure just add libbed and seasoned to taste.

Steve

 

[TipsyDog]

Quote:
Beautiful Steve - but you don't get to post that without the recipe!

We got some starchy corn from the garden so we needed to do something with it.

Corn
Tomatoes
Onion
Cilantro
Cayenne and Jalepeno peppers
Green pepper
just a little salt, black pepper

We didn't measure just add libbed and seasoned to taste.

Steve

Ha, Ha! Sounds like my kind of recipe! That's how I do it too.

 

[vfem]

Quote:
Beautiful Steve - but you don't get to post that without the recipe!

We got some starchy corn from the garden so we needed to do something with it.

Corn
Tomatoes
Onion
Cilantro
Cayenne and Jalepeno peppers
Green pepper
just a little salt, black pepper

We didn't measure just add libbed and seasoned to taste.

Steve

Are these just refrigerator salsa jars or are they shelf stable? I thought you needed to add vinegar or lime juice to can?

 

[Steve_of_sandspoultry]

Quote:
We got some starchy corn from the garden so we needed to do something with it.

Corn
Tomatoes
Onion
Cilantro
Cayenne and Jalepeno peppers
Green pepper
just a little salt, black pepper

We didn't measure just add libbed and seasoned to taste.

Steve

Are these just refrigerator salsa jars or are they shelf stable? I thought you needed to add vinegar or lime juice to can?

They were processed in a hot water bath, 15 minutes, nothing but the salsa. Alot of the new books recommend adding extra acid, I don't and have never had any problems.

Steve