What are you canning now?

[Amanda0609]

Quote:
I wouldn't recomend eating them unless they had been refrigerated. A week is a pretty long time to go. And even thought the lid didn't seal, don't reuse it. The ring should be fine. Inspect the rim of the jar for any cracks or chips and if you don't see any, you can reuse that.

Thanks, I figured it was better to be safe than sorry. It just makes me so mad, my DH helped me pack them to the basement and I guess I didn't check them all.

 

[LindsayB]

Just finished making Pineapple Habanero Jam, yay! I've been dying to make some and finally did. I tried tasting alittle that was on the side of the jar after I had them canned and my God was it HOT! lol it definitely needed some cream cheese and crackers.

 

[Dragonfly Ranch]

Quote:
I would like the recipe for this one if possible. We have Habaneros in the garden and I need to make something with them and this sounds good. I did a Zucchini Habanero jelly and my husband said it was sweet and not too hot. He loves HOT HOTTER and HOTTEST - sometime I wonder if he has any taste buds left!

Sandee

 

[vfem]

I have to look the recipe up again, but I was thinking of trying my hand at pineapple and roasted yellow pepper salsa. Has anyone tried that? Lindsey, your sounded so good you got me thinking about it.

 

[chicken stalker]

Quote:
Started as a hobby...snowballed into a business. Love to do it. I've been at it for about 5 years or so and I'm only 32.

 

[LindsayB]

Well, after trying the jam on cream cheese and ritz crackers I figured out it needs alot more sugar. The heat of the habanero took over the sweetness of the pineapple and it wasn't very good. The recipe I found only called for 2 cups of sugar so I think I'm going to find a better one or experiment for myself. I know whenever I make my jalapeno jam I use 5 to 6 cups of sugar and it turns out perfect.

 

[vfem]

Quote:
Now I was told that your local extension offices (where you ask about gardening) will offer classes, or point you in the right direction. I learned from a few books I took out at the library when I could. Here's a book I recently took out and I really enjoyed actually:
http://www.amazon.com/Preserving-Natures-Bounty-Frances-Bissell/dp/1402727313

I took up canning 2 years ago... but I've made jams before, mainly to eat right away though. Pressure canning is next for me... but jams, desserts, breakfast, I LOVE those things so Jam came naturally.

Just know if you want to learn, this is the thread to get into... it becomes an addiction and we all help one another here, plus convince others to become even more obsessed!

 

[vfem]

Quote:
LMAO! you called me Yoga!

Ok, yeah, I was told the average use of it is 2/3 cup to an average 4 cups of fruit or juice. BUT I also ready you can add more or less depending on how hard or soft you like it. Also, you should test your pectin mixture after its cold by adding 1 tbsp pectin to 1 tbsp rubbing alcohol to see if it congeals. If it doesn't the pectin won't work.

 

[Bare bottom farm]

Quote:
LMAO! you called me Yoga!

Ok, yeah, I was told the average use of it is 2/3 cup to an average 4 cups of fruit or juice. BUT I also ready you can add more or less depending on how hard or soft you like it. Also, you should test your pectin mixture after its cold by adding 1 tbsp pectin to 1 tbsp rubbing alcohol to see if it congeals. If it doesn't the pectin won't work.

Silly me,LOL

Thank you so much!! I'am going to try this..

 

[LivinNewDreamInND]

Quote:
I was just thinking of your post about it getting to cold at night for the tomatoes. I have a lot of green tomatoes left on the vine at my place too and we have officially gotten our first freeze warning for the year. So I am thinking that I should probably go out and gather up all the green tomatoes. I want to try to make a green tomato hot sauce that is not as chunky as salsa. Have you ever made such a thing?