What are you canning now?

[kimnkell]

Quote:
Wow...you've been busy! All that looks so-oooo good.

 

[Terri O]

Bragabit--what a great bunch of jars! You guys all put me to shame on the canning thing! I really need to get my kitchen in a better order so I can do MORE! I seem to have trouble with the flat open space thing! Ya know, the place to put all those wonderful jars to cool?

I am interested in those mushrooms a few posts up...they look like regular white button ones from the store (are they?) I have a colander full of sulfur shelf that I harvested the other day and they dont work so well when I freeze them. Has anyone ever canned wild mushrooms and what process would I use? TIA--Terri O

 

[KDbeads]

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Flat open spaces?

Yeah, I don't have those either in my freakishly tiny kitchen! I fill up my cooling space in less than 2 dozen jars. Once I can grab them bare handed I move them to the table if it's cleaned off or the floor of the hall bathroom where there's a corner that doesn't get used often. There were also the cabinet shelve in the 'linen' closet I was using until I filled them up..... Gee, wonder how I'm going to do this when the peanuts come in, there are going to be boxes and sort piles everywhere......

 

[Dragonfly Ranch]

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If you are not too busy could you share your recipes? My cut up apples are waiting to go into sauce as we speak.

I'll have to bring in my book to share recipe - so will do that tomorrow since I'm answering from work. Although if you have the Ball Canning book both recipes are in there if you need them sooner than tomorrow.

Sandee

 

[kimnkell]

Quote:
Yes, they are regular white button's from the store. My son came home with 20 packages for me. He found them for $1.00 a pack. We love mushrooms and I was thrilled to get to them. I used the recipe in the Ball Complete Book of Home Preserving. The only thing I did different was can them in their broth that they simmered in. I think it gives them a much richer flavor.

 

[Dragonfly Ranch]

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Can you tell me more about the pepper mustard. If possible post the recipe I picked a very large basket of peppers - all varieties this weekend and need to figure out something to do with them

Kim - My signature jam is a Jalapeno/Apricot but would love the recipe for your pepper jam to may be use up some of my peppers.

Sandee

The pepper mustard recipe is on this thread. I made a batch recently and put it in pint jars. My DH and I agreed that we had to make a 2nd batch for gifting and I used 1/2 pint jars. I got 23 jars to gift

I forgot who posted it...but bless you! We love it!

Hot pepper mustard

36 hot banana peppers (or hot pepper of choice)
1 qt generic mustard
1 qt vinegar (I used ACV)
5 cups sugar
1 tsp salt
3/4 cup clearjel cook type (I used equal parts cornstarch and water)

I also added crushed garlic

seed peppers (I will add....WEAR GLOVES!)
put 1/2 of the peppers and 1/2 of the vinegar into the blender or food processor.
puree together and transfer to pot.
repeat with other 1/2 of peps and vinegar.
add mustard, sugar and salt to pot.
bring to boil over high heat, stirring...it will stick.
mix clearjel with water to make a thin paste. stir into mustard mixture.
boil hard for 2 min.
ladle into hot jars...10 min in water bath

Thank you going to try this one for sure.

Sandee

 

[TipsyDog]

Quote:
Those look GREAT! I just checked my Ball Book and it says "prevent them browning" - did you lay them in water with lemon juice? I always buy those little cans of mushrooms to put in gravies, etc., and I notice they almost always are a Product of China or India. I never thought of canning my own and I never even noticed the recipe in the Ball Book! Thank You so much for bringing this to light for me - another fun canning project!

 

[TipsyDog]

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Terri - While looking up Kimnkell's mushroom recipe, I noticed the Ball Book says Caution: Do not can wild mushrooms. I don't know why, but FYI. Better safe than sorry, I guess!

 

[Dragonfly Ranch]

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When I was making apple sauce this weekend my Ball canning book said that sugar was optional. So yes.

Sandee

 

[Dragonfly Ranch]

Quote:
Those look GREAT! I just checked my Ball Book and it says "prevent them browning" - did you lay them in water with lemon juice? I always buy those little cans of mushrooms to put in gravies, etc., and I notice they almost always are a Product of China or India. I never thought of canning my own and I never even noticed the recipe in the Ball Book! Thank You so much for bringing this to light for me - another fun canning project!

You know I never thought of canning mushrooms either. I can get big packages at Costco for $3.49 and think I will do that for winter stews and soups. Thanks for the inspiration.

Sandee