What are you canning now?

[RockyToggRanch]

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

Looks great! Very nice job on those.

Raspberry chipotle???? Recipe please mmmmm.....

 

[GPN]

I had trouble finding the Whole mushrooms to do fried mushrooms with and did a pint and 1/2 of whole mushrooms, I eat the half pint and now I want to do more they were great.

gonna gotta get more jars and mushrooms soon

 

[vfem]

Quote:
Looks great! Very nice job on those.

Raspberry chipotle???? Recipe please mmmmm.....

I was just thinking the same! AND... how do you do this Peach Nectar you speak of?

 

[Kim_NC]

A couple nights ago, I did yet another canner load of Chow Chow. 9 pints, Mild this time. This is my 5th batch since June when so many customers asked for it that I decided to give it a shot. Not bad for a start on a new product.

 

[Dragonfly Ranch]

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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!

Tipsy dog--I am sure that the reason for this is because of the risk of having someone can them that doesnt know FOR SURE that the mushrooms they have picked are non-poisonous. You know how it would go..."the Ball book told me to do it this way and I poisoned my FIL with my canned mushrooms! The Ball Company now owes me for wrongful death..." I have heard of stranger things...ie: "gee I didnt know coffee was served HOT!"

I guess I will have to do a bit of checking before I go ahead and can them...Thanks! Terri O

I think the other reason might be that even good wild mushroom can be cross pollinated with the spores of poisonous mushrooms. My mom eat some wild mushrooms picked by someone who knew good from bad and they got really sick and had to go the hospital - 911. They concluded that they were close to some bad ones and they got some bad spores. Very scary to think my parents could have died.

I also looked at the Ball book last night and it also said not to can in jars larger than a pint. It also said to discard the cooking liquid. With all this said I still want to can some up for the winter.

Sandee

 

[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

Here are the recipes

Applesauce

12 lbs apples, peeled, cored, quartered, treated to prevent browning (I use Fresh Fruit in water)
3 cups sugar (optional)
4 tbsp lemon juice

In a large stainless steel saucepan combine apples with just enough water to prevent sticking. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender. Remove from heat and let cool slightly, about 5 minutes.

Working in small batches, transfer apples to a food mill or a food processor fitted with a metal blade and puree until smooth.

Return to apples to saucepan. Add sugar, if using, and lemon juice; bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.

Ladle hot applesauce into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space. Wipe rims add bans.

Process in water bath for 20 minutes for both pints and quarts. Remove lid for 5 minutes before removing jars.

Apple Pie Filling

12 cups sliced peeled cored apples, treated to prevent browning
2 3/4 cups granulated sugar
3/4 cup ClearJel
1 1/2 tsp ground Cinnamon
1/2 tsp ground nutmeg
1 1/4 cups cold water
2 1/2 cups unsweetened apple juice
1/2 cup lemon juice

In a large pot of boiling water, working with 6 cups at a time, blanch apple slices for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.

In a large stainless steel saucepan, combine sugar, ClearJel, cinnamon, nutmeg, water and apple juice. Bring to boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat and stir, until apples are heated through.

Ladle hot pie filling into hot jars, leaving 1 inch head space. Remove air bubbles. Wipe rim add lids and bans.

Water bath for 25 minutes - remove lid for 5 minutes - remove jars and store.

Sandee

 

[kimnkell]

Has anyone ever used regular cornstarch instead of clear jel? I read somewhere that the only difference is that cornstarch just makes your food look cloudy but tastes the same. Any insight on this anyone?

 

[HenThymes]

Hi everyone! Well, I haven't done any canning in about a month and it felt GREAT!!

But now it's coming time to get back at it as sweet potatoes need to be canned, bell peppers are ready to be chopped and frozen and my persimmons are coming ripe.

Does anyone have any experience with Persimmons? I made jam or jelly a couple of years ago and it just didn't turn out

(maybe I just need a better jam/jelly recipe) I would love to do something with them, any suggestions??

 

[3goodeggs]

They freeze well, but I have not tried to can any. I love persimmon bread, or used to. Wheat allergies stink.

Florida is so strange. When I have produce it is when you all are planting, when I have peaches it's spring, when I have sweet potatoes it is almost December. I can not follow a planting guide for anywhere else in the country. But I have my fingers crossed that I can can sweet potato! maybe this year I wont have yard long pencils!

I got the pumpkin done about three months ago.

 

[bockbock2008]

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I'd love to know this too! They started falling this week and I would really like to do SOMETHING with them