What are you canning now?

[BoerneChickens]

I ate some great pickled galic cloves in Oregon this summer - the ingrediants were really just vinegar, water, salt and some "preservatives." I'm wondering how much vinegar to salt to try to make it myself. Does anyone have any recipes that might be close? I was thinking 3 cups white vinegar, 1 cup water and 1/4 cup salt - does that sound like reasonable quantities?

 

[KDbeads]

Last time I made them it was straight cider vinegar with 1 TSP pickling salt per pint, recipe from my grandmother's canning file. Don't use metal utensils, the cloves will turn a funky color.
We are down to our last pint, should last us a while yet so I haven't put up another batch.

Wait... edited the salt content.....

 

[vfem]

I have more pickling to do here... but I do have a full day planned of more blueberry jam, watermelon jelly and cantaloupe w/ ginger jam as well.

(I am telling you, if you want to try something new, try the cantaloupe w/ ginger, I must admit I ate 1/2 a jar straight with a spoon!!! Embarrassed)

 

[Kim_NC]

#1California Chick :

Quote:
What are tommy toes???

Grape tomatoes or Cherry tomatoes

KDbeads - nice looking stuff! The white peaches are really beautiful with their pink/red syrup. How is their flavor compared to yellow peaches?

Yesterday I cooked down a bunch of beef soup bones that I wanted out of the freezer - besides, we need more beef stock on the pantry shelves. I refrigerated everything overnight. Today I'm canning most the stock - about 8 quarts. I'm going to make a stew from some of the meat/stock for supper. That should leave me about 3-4 pints of meat to can for future use in soups, stews, etc.​

 

[JimWWhite]

Teresa's canning hot pepper jelly today. We picked all the hot peppers in the garden yesterday and seeded most of them before putting them in the food processor to chop up. There were jalapeos of course, cayannes, serranos, and habaneros which is the hottest. She says there's enough to make at least 8 1/2 pints. Most will go to friends but we'll keep at least 2 of them. I take a hot buttered biscuit and put just a dab of this stuff on it and it's pure heaven if you're a capsasium junkie like us. She put up 8 little 1/4 pints of pure habanero jelly a couple of weeks ago. I gave 6 of them to coworkers with a warning on what was to come and all came back in on Monday claiming it was nearly too hot but could they get some more! One gal said she had a party (I wasn't invited...) and she served crackers with cream cheese and a dab of the habanero on them and lit everyone at the party up!

 

[BoerneChickens]

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Thanks!! I will try it - I wondered why the garlic in my pickle jars truns blue - maybe it is because I use a stainless steel ladle for the hot pickling liquid! I will buy a plastic ladle - thanks for that tip!!

 

[KDbeads]

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Tart, they bite back a bit.

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Yep, learned that the hard way myself, my first batch about 10 yeas ago was blue, hubby wouldn't touch them!

 

[KDbeads]

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Alright.... where's the recipe for that cantaloupe/ginger jam???? I haven't seen it on this thread unless I totally missed it, which is possible.

 

[Dragonfly Ranch]

This weekend 24 1/2 pints of Blackberry Chipotle sauce. Our peaches are coming on so time for Peach Salsa. Man

that takes so long to prep. Did two batches and it took almost 2 hours to get everything together then only 6 pints. I told my husband is not allowed to give away, barter and sell this salsa. He can only sell it if he can get $20.00 a jar! I think the rest of the peaches will be canned plain in light syrup and used for pies and cobblers this winter. I was bushed when I finished at 7:00pm last night.

Sandee

 

[vfem]

Cantaloupe w/ Ginger Preserves

5 c. fine chopped cantaloupe (I just pulsed mine in the food processor like 3 times real quick)
Peel of 1 large orange (you just want the zest, as fine or thick as you'd like)
Juice from 1/2 a lemon
1 tsp fresh minced ginger (or dried if you have to)
6 cups Sugar
1 Pkg Powdered Pectin

Combine cantaloupe, orange peel, ginger and lemon... cook on low for 4 minutes so peel can soften. After 4 minutes add pectin, bring to a boil for 1 minute. Then add sugar and bring back to a boil for 1 minute. Ladle into hot, sterilized half-pint jars, leaving 1/4 inch headspace. Adjust lids and process in boiling water bath 10 minutes.