What are you canning now?

Pics
Date sort Score sort
I just got the canning bug.

After harvest, I froze my beets. Last night, I made Harvard Beets for dinner and it got me to thinking. Can I take my frozen beets, make Harvard Beets, and then can them?

I think I understand that I need to pressure can them. Is it a specific pressure canner that's used, or is it just a pressure cooker? Of course, I don't have a pressure cooker.

My mother thinks I'm nuts for getting into the canning thing! Like I need to buy more kitchen stuff
 
Quote:
You'll love it and yes its always fun to collect more kitchen tools. I suggest that you get at least a 23 quart pressure canner. It will double duty as a water bath canner that can handle up to 27 1/2 pints. As far as your recipe - not sure about using frozen product in recipe and if you can use frozen then you would need to fine a tested recipe that is close to what you want to do and follow that. It is important to follow the rules when canning.

Sandee
 
Well,

I've been in a canning mood lately and have had nothing to can! My garden crashed this year and I barely got anything from it, most of our fruit trees went whack with our crazy weather and I've been having a heck of a time getting anything! I managed to can peach jam, apricot jam, apricot jelly and grape jelly so far this year. I've been waiting for our plums and I just got the ok from my grandma to can with them, so I'll be doing that this weekend. I was browsing and saw vfem's cantaloupe jam recipe and we have everything needed here at the house, so I am going to go make some... right now.
lol.png
I'll be back to let you all know how I did!

ETA: Well, Im back! I got 3 pints and a little extra from the recipe. Im not a fan of cantaloupe so I didnt think I'd really like this recipe, I was just making it for the heck of it because everyone else here loves cantaloupe. I think I might have put a little too much orange in it because it has a very distinct orange taste. I dont mind that at all, I think it makes it a tad bit better for me.
lol.png
It sure looks nice though!
 
Last edited:
I stopped at the orchard on my way home from work. I got a peck of tomatoes, a peck of gr. peppers, a peck of peaches and two dozen ears of corn. My garden is just not supplying me with enough to do this yr. I have a bushel of summer squash to freeze and a peck of green and yellow beans to pickle...
 
Quote:
The beets are thawed in the sauce while cooking, so if I were to can them they would no longer be frozen, but hot and ready to eat. The recipe I used for Harvard Beets calls for store-bought canned beets to cook for thirty minutes in the home-made sauce (vinegar, water, sugar, cornstarch and butter stirred in at the end). Last night, I mixed up the sauce in the pan, added the frozen beets and after they were seperated I simmered them for thirty minutes. They were perfect. I'm wondering if I made a batch of what I just described if I could then can it. Ya think?
 
Quote:
The beets are thawed in the sauce while cooking, so if I were to can them they would no longer be frozen, but hot and ready to eat. The recipe I used for Harvard Beets calls for store-bought canned beets to cook for thirty minutes in the home-made sauce (vinegar, water, sugar, cornstarch and butter stirred in at the end). Last night, I mixed up the sauce in the pan, added the frozen beets and after they were seperated I simmered them for thirty minutes. They were perfect. I'm wondering if I made a batch of what I just described if I could then can it. Ya think?

Remember that they'll cook a lot more in the canner...then some carryover cooking. They should go into the canner much less "done" than you want the final product.
 
did 4 pints of tomato sauce and 6 pints of sweet chip pickles yesterday. I also put 16 pints of green beans in the freezer. Then today my doctor fussed at me and said that I cannot be doing so much
he.gif
hit.gif
She even said that I have to not read so much
hit.gif
 
OK canning buddies, I am a Home Attendant, which means I help the elderly with housework or bathes. The Other day a client tells me about dill sweet pickles and offers some to taste, WOW they were great. Her Sister (the Canner) said she took a Gallon of dill pickles from the store drained the juicedown some and then add 2 pounds sugar and let dissovle and then add 2 more pounds of sugar to the pickles and let that dissolve, shake the jar for a while and then processed for 10 min in pint size jars. Ya ever heard anything like it? Great Sweet Pickles
 

Similar threads

Eric R
Wheaten Splash Ameraucana Feet
Replies
4
Views
205
Eric R
Eric R
ClickityChick123
    • Love
Who is Who?
Replies
9
Views
404
N F C
N F C
B
Pea comb issue now feather loss
Replies
1
Views
156
coach723
coach723
H
Irish spring soap for deterrent
Replies
3
Views
214
Mother of Chaos
Mother of Chaos
K
Flooring idea for muddy run - something permanent
2
Replies
12
Views
2K
KyCoop
KyCoop

New posts New threads Active threads

Back
Top Bottom