What are you canning now?

[Amanda0609]

Made another batch of apple butter and caramel apple jam. I have a silly newbie question, is it ok to water bath a jar that is only half full? I always seem to end up with a half a jar of whatever I am making. Thanks.

 

[chicks4kids]

Quote:
That half a jar is always the jar that goes in the fridge for me

But yes, you can still wb it, but it's the one you should use first

 

[Kim_NC]

Quote:
That's AWESOME! I'm procrastinating on picking up seven cull roosters from a woman down the street. I've been trying to find the time and the motivation to butcher and can them, but so far, I always manage to find something more pressing to do with my time...... Seeing all your finished cans, lined up so neatly there, and hearing the satisfaction in your post - well, it's very inspiring! Thanks for sharing!

Really nice looking, Chicks4kids.

I have 4 DP cull roosters waiting on me. I got rid of their brothers and cousins on Craigslist

....but alas, can't get a dime for these 4. SoooOOooo, I've got to do them. Just need time.

 

[Kim_NC]

I did 24 half pints of Apple Butter Friday. They went into our CSA share boxes Sat morning. Have Pear Relish soaking overnight, will can it up in the morning. Then I hope to work on Pear Preserves and Apple Preserves in the morning.

 

[LovinMyPeeps]

Quote:
I used Bully Hill "Love My Goat" wine.. had to double the pectin pack it was like soup... meh... in the end I re-canned it and now it's fine...
It's one bottle of wine (3 and 1/2 cups)
2 pouches of liquid pectin
1/2 cup of lemon juice
and
4 and 1/2 cups of granulated sugar.

I tried the powdered pectin it called for with no luck. I mix it all together, let it boil for 15 minutes, can, waterbath for 10 minutes. Wait 5 minutes, remove from water, cool in a towel then enjoy! Great on creamcheese or with cheese and crackers. You can use a drier red wine. I call this particular one "Bully Goat Jelly".

 

[Frogdogtimestwo]

This is the wine jelly recipe i have used several times, it has always set. http://www.food.com/recipe/wine-jelly-78292

 

[Terri O]

Canning friends--I need some advise...I made up some Bruschetta in a Jar last night and could not decide if it was acid enough to BWB. I am going to write the ingredients down and see what you all think. I can pressure can if need be.

3C plum tomatoes
2 cloves garlic
2 shallots
1C basil
1T red wine vinegar
1t lemon juice
1/2 t salt
1/4 pepper
To add after this finely chopped mixture is hot:
2 green onions
3T tomato paste

So what do you think? It looks like mostly tomatoes in the pot but...thanks! Terri O

Edit: If I were to PC would it be 20 mins for pints at 10 or 15?

 

[poconoadoptionfamily]

I'm new to canning and just canned no sugar (real or fake) peach jam. It was surprisingly easy and tasty. My DH has a request for salsa, and my son wants pickles. I'd thought I'd make applesauce and pumpkin butter as well. Does anyone know if I can use the waterbath method for the pumpkin butter? Looking at these posts have given me more ideas as well.

Thanks, Dee

 

[KDbeads]

Quote:
Personally, it doesn't look quite acidic enough. PC is what I would do to be on the safe side, though the pressure would depend on your elevation I think. Or you can up the vinegar.

This is the Ball book's version for BWB, it's gotten rave reviews here:
Bruschetta in a Jar
Makes about 7 (8 oz) half pints

You will need:
5 cloves garlic, minced
1 cup dry white wine (I used white grape juice)
1 cup white wine vinegar (I used apple cider vinegar)
1/2 cup water or drippings from the tomatoes (see note on tomatoes)
2 Tbsp sugar
2 Tbsp dried basil
2 Tbsp dried oregano
2 Tbsp balsamic vinegar
9 cups chopped cored peeled plum tomatoes (about 4 lb or 12 medium) Or use regular tomatoes and let drain for 3 hours in a colander before packing into jars (this is a note from the book this came out of).
7 (8 oz) half pint glass preserving jars with lids and bands

Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.
3.) PACK tomatoes into hot jars leaving 1/2 inch headspace (I left 1 inch with the tomatoes, left more room for the vinegar mixture, based on complaints I've read from others who've tried this). Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

 

[abercrombie575]

My mom is at the North Georgia apple festival this week. She is bringing me home half a bushel of apples ($12.00). Can't wait to try the caramel apple jam I have read about! I am also going to make MORE applebutter... who can have enough of that!!?? I am running out of jars faster than I am running out of things I want to try!