What are you canning now?

[bumpershoot]

Got my new Tattler reusable lids today! Whoot!!!

Thanks to the person who posted about them! I can hardly wait! I'll use them on the chicken I am about ready to start canning. That is, after I can some more ginger peaches (YUM!) and some peach preserves.

I am starting to research soups for my husband and son to take with them. There are going to be days when both of them are going to be gone for both lunch and dinner. Has anyone had any problems adding barley into their canned soups? Do ya'll have any other suggestions for "meals inna jar" (besides chili, which is already on the list).

 

[KDbeads]

Well, not enough basil for basil jelly but..... I received a tip from another local canner this morning that there was a ton of produce in the 'scratch and dent' buggy at the local grocery store........

I now have enough tomatoes for tomato/basil preserves and there were lots of apples!!!! 99 cents a bag, they weighed right at 5 pounds, got 4 of them, 2 gala, 1 delicious, 1 granny smith..... Can we say caramel apple jam?

Good thing I got more jars yesterday ain't it?

 

[ChikeeMomma]

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Yes many times! It is a very light apple honeyish flavor. Great gifts.

Thanks Frogdog! Good to know. Maybe I'll have to whip some up!

 

[ChikeeMomma]

Thinking of shipping some goodies to my aunt in CA -- thought I'd wrap each jar in bubble wrap and then use the food saver (just in case it explodes/breaks/etc). Then of course, wrap in newspaper and pack in packing peanuts. Never shipped them before -- does this sound like it would work?

 

[TipsyDog]

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I was just about to start a batch myself! Going out to pick off the last of my tomatoes. Could you share your recipe? I'd love to try something new!

 

[vfem]

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You want to share that recipe?

 

[vfem]

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Is it the sweet peppers and hot peppers mixed with sugar and jammed? If so I eat it mixed with creamcheese on crackers... YUM!

I also must say that it works well mixed with sour cream and mayo and used as a tortilla dip. I add fresh jalapeno's to top that mix off... great during football games (which we get a lot of the guys here for all fall).

Right now I am making muscadine grape juice concentrate and jarring that for a winter long supply of grape juice for the kids. So glad when I get the neighbors attention with my jarring... they also bring me a bag of something special.

 

[mamawolf544]

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Is it the sweet peppers and hot peppers mixed with sugar and jammed? If so I eat it mixed with creamcheese on crackers... YUM!

I also must say that it works well mixed with sour cream and mayo and used as a tortilla dip. I add fresh jalapeno's to top that mix off... great during football games (which we get a lot of the guys here for all fall).

Right now I am making muscadine grape juice concentrate and jarring that for a winter long supply of grape juice for the kids. So glad when I get the neighbors attention with my jarring... they also bring me a bag of something special.

That's what it is, thanks for the tip. I am making things for my Christmas baskets. I am steaming cactus pears and juicing them right now. Not very happy about this, it's almost worse than the blueberry's.

 

[KDbeads]

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So out of curiosity, since the tunas are getting almost ripe enough out here to make prickly pear jelly...... how do you do yours? Locals tell me to burn off the spines, split them open and continue like for every other type of jelly.

 

[isabrownmom]

Okay, here it is, my aunt's Awesome Tomato Soup for canning: I use a Victorio Food Strainer and Sauce Maker

4 quarts (1 peck) quartered tomatoes, cleaned and cored,
3-4 cloves, do not add water; bring these to a low boil and cook until soft, strain, reserving juice

1 bunch celery, cleaned and cut into chunks plus 3 large or 6 medium chopped onions, add water just until you can barely see it in the pot, cover and bring these to a low boil, cook until soft and strain, reserving liquid, add 2 tablespoons salt, less if
you use salted butter in the paste.

Combine the 2 juices into a large pot and bring to a high simmer, almost to the boiling point

In a 1 quart measuring cup, melt 1 stick butter, add 1/2 cup sugar and 1/2 - 2/3 cup flour (depending on how thick you like your soup) and add 1/4 tsp. cayenne pepper. To this paste add a bit of the hot juice to thin the paste and meld the ingredients so you won't have flour chunks in the soup.

Add the paste to the juices and stir often as you bring it back up to a low boil and the soup thickens. Pour into jars and process just as you would other tomato products. So yummy on a snowy day with a grilled cheese!! Do NOT add water when reheating to eat! Enjoy!!