What are you canning now?

[grapesoda]

Yes

So I made something soooo yummy tonight WITH the rhubarb apple jelly.

I didn't quite follow any recipe (I never do really LOL)

1/2 package of cream cheese
2 tablespoons of soft butter
1 tablespoon of sugar
2 cups of bisquik (I use the heart healthy)
3/4 cup of milk
1/4 PINT (1/2 of the small jar) of apple rhubarb jelly and probably could use practically ANY of our jellies or the apple sauce even.

Mix it all together and pour into greased round cake pan. I actually just threw it all into my bread machine and set it to dough cycle and turned it off when it all came together (this just meant that it warmed the cream cheese and butter a bit and mixed it all very well since I don't have a stand mixer)... beater mixer would have worked just as well but would have taken more of my attention.

Sprinkle 3 tablespoons of brown sugar on top and bake until it looks done (sorry lost track of time when it was baking when it started smelling the house yummy I checked on it)

Sooooo good.

 

[Terri O]

Well I found some new mushrooms today and after researching tossed them because of the 1% chance that they might not be what I thought they were! Serious bummer! I am pretty sure about myself and my mushrooming ID ability but that 1% was just a little too daunting because the "look alike" can be deadly! (tlak about poisoning your husband!)

We're not talking mere botulism here!
I also found in my book about canning wild varieties and canning was recommended several times for various types of wild mushrooms! So now I am off to do some internet searching to bring more facts to light. I am sure the caution in the Ball book was for the reasons I previously stated...ad for that mushroom broth thing...it must be like when you soak beans you are "supposed to" throw out the soaking water...yeah right, along with all the nutrients...who cares if your black bean soup is BLACK? Isnt it supposed to be?

Terri O

 

[vfem]

Ok ladies and germs.... I am planning on teaching a class... that's right... teaching none-canners to start off as home canners!

I'll be teaching a beginners class on the basics... we'll be actually canning jam and fruit in light syrup. The class itself will be about 2 hours, and everyone gets to bring home how-to's sheets and a jar of jam each. I'm thinking of charging $20 per person. Anyone think that's too much? Ideas? What points are SUPER important I shouldn't miss?

Advise?

The class is 10/8/10 and I actually have a good amount of interest!

 

[3goodeggs]

OH! I think that is a very fair price!

I wish I had had someone to watch when I was hovering for two months over the pressure canner watching my pumpkins melt before my eyes. Glad for youtube, but real life would have been better.
A picture is worth a thousand words, but watching some one actually do it- correctly to boot, that is worth so much! and you can ask questions!

I learned canning watching my mom, but I realized many years later that her interpretations of the directions left something to be desired. I now know why her jelly was too stiff to remove from the jars. Her idea of sheeting..., and what it really means...

 

[vfem]

I have a nice little hand out I'm putting together just about pectin. Explains what it does, why we need it, the most common fruits it is found in, measurement, not to do double batches with it AND the how to make it yourself (in case they want to tackle that at home). I thought that would be all fun and sciencie.

Well, I am glad the price is fair... that is what I think I'm going to go with. I think my first group will be a test group... here at my house... a moms' group... like 6-7 ladies.

Next planned class will be at a church in town with a larger kitchen, and I have 2 more moms' groups interested for that I think that will be about 20 people.

This will be just a beginners class, waterbath only. Then in the spring do the beginner class again and then offer an advanced class for the pressure canner stuff.

 

[Dragonfly Ranch]

Quote:
When I teach I push the point about sticking to the tested recipes in the Ball Book or the National Preservation Canning book that I have from the University of Georgia. Great book by the way and an excellent resource for new canners when you are not available. I know there are people out there who do their own thing - but since botulism can do its own thing slowly over time I'm pretty cautious. Also, keeping your area clean and only good fruit and vegetables. Canning is not for things that are on their way out - it is for the cream of the crop - and the quality will be so much better.

Anyway, just my 2 cents worth. Plus $20.00 is completely fair - they charge $50.00 for 2 1/2 hours in our area.

Sandee

 

[vfem]

Thank you Dragonfly, all amazing points. I was just putting together a list of suggested reading and proven recipes! I may up my price to $25 for the class I am planning on doing at the church to cover my driving into town, and I think the church wants a cut for the kitchen use. I'll know Monday.

I learned watching grandma, but never fully understood it until a few years ago when I tried it on my own... didn't do well... and starting reading... a lot... and coming here of course because you are all an amazing wealth of knowledge!

 

[RockyToggRanch]

I HAVE to make a batch of feta before I can can anything. I also have 2 batches of soap to make this weekend, which is why I skipped the farmers mkt today. I'd really love to make some chili sauce. I just got the grandmas recipe But.... I had better just do up some applesauce to use up these apples...and get to my soap.

 

[3goodeggs]

yipe.
my feet hurt.

... tomatoes, mushrooms, salsa.

and I am going to try this...but maybe tomorrow.

http://www.food.com/recipeprint.do?rid=46287

I could not find the 'banana jam' one that was listed here. it sounds easy enough.
or...was it banana butter? I'll search some more.

 

[bburn]

Applebutter is on the stove now.....been cooking it down all afternoon after peeling all morning.....figure by ten tonight I can get it in jars. Am only going to do quart jars this time....ok, maybe a few pints....but mostly quarts. Should make it go a little faster!

14 qts and 5 pts of apple butter all finished!