What are you canning now?

[Schultz]

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Are you making any more of that tomato sauce with mushrooms???? Ireally need the recipe for that one. I won the "canned collection by schultz" at chickenstock

Last week I made Deuce some stuffed bell peppers and used it instead of regular tomato sauce and he LOVED it!!

Aww glad he liked it! I have a bunch that I canned for the year. I don't really have a recipe but I can tell you it takes a couple of days of cooking. I puree tomatoes, onion, garlic & basil. Add parsley, oregano, salt and pepper to taste and add mushrooms about 2 hours before it is done cooking. I reduce it on low over 2 days, let it cool and can it at 15 pounds pressure for 20 minutes.

 

[RockyToggRanch]

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I would love that opportunity!

 

[chicken stalker]

lovins, you'll have no problem selling jams. Just give samples, that's the key. I sell 100+ every Saturday at the farmer's market....and I have samples of everything I sell. I put the samples in squeeze bottles, a little more sanitary that way. I have a bowl of crackers out. I ask if anyone wants a sample. They hold the cracker while I squirt some jam on...I talk about the jam while they are tasting. Just make sure whether insurance is required. I have to have a million dollar policy to sell at the farmers market. Sometimes craft fairs want vendor numbers which you have to apply for through the State. Just a heads up.

 

[Terri O]

Glad you qualified that last statement Sparks! Roller derby--YIKES! I could picture it though...you would be a hero in your little boys' eyes! LOL!
We finally had a deep enough frost to kill my basil...now it has been raining and feels like spring! Must be getting the ground nice and saturated before the big freeze...at least it's not snow--YET! Terri O

 

[Beekissed]

We are canning apple sauce and apple butter lately. Biggest apple crop I've ever had and so many are going to waste that its criminal.

I am using my new steam canner and will never go back to water bath canning...what a breeze! So lightweight, uses little water, heats quickly due to the light weight aluminum gauge, uses less power to heat up and is less dangerous, IME. No slopping about with jars in hot water, the possibility of broken jars in the water, etc.

 

[KDbeads]

I've been looking at getting a steam canner myself, hadn't found anyone that used one so it's good to hear a nice review! How big is yours Beenkissed?

Today I stopped cleaning long enough to hit up the 'grocery' store here in town, I found mushrooms in the scratch and dent bin, bought 7 large tray containers for less than $1 each! Now I have to figure out what to do with them, canning is out as I haven't bought any more jars. I've already broken down the freezers for the move so it's looking like I'll either dehydrate them or go hunt down jars....

 

[bockbock2008]

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2 questions

#1 I knew I should have printed this when I had seen it on here before, but I didn't. NOW, my mom wants apple butter, of course! Can I get this recipe, pretty please?

I have been printing out all the recipes I think I will use that have shown up on here and have a 2 inch binder where I categorize all the recipes from BYC

#2 I made some mint jelly this week and doubled the batch. But forgot to double the pectin. It is semi set but I would like it a little firmer. Any ideas on if it might "set" a little more???

 

[Happy Chooks]

I found these two. I think I'm going to try the one from allrecipes. I found them by searching google, not here on BYC.

http://allrecipes.com//Recipe/all-day-apple-butter/Detail.aspx

http://www.livingthecountrylife.com/lifestyle/recipes/slow-cooker-apple-butter/

 

[Happy Chooks]

Quote:
Sounds interesting!

Its a white wine pepper jelly, good stuff.

Well, I like wine and I like peppers. Now if it doesn't burn my mouth off, I'd love it!

 

[oldchickenlady]

My boss brought in a big laundry basket of pears and gave to me. I took them home and made pear relish. I haven't made any in YEARS! I use to help my mom and my grandmother make this when I was a teenager. I was the only girl so I got to learn all their cooking secrets and favorite family recipes. You wash, peel, and grind up the pears (the hard kind are better than the soft eating kinds) with a coarse grinder blade and grind up onions, bell peppers ( a few red bell peppers look pretty in it) and some jalapeno peppers (or whatever hot pepper you like). I am at work so don't have the exact recipe. Anyway mix it all together with apple cider vinegar and some spices (can't remember what right now), bring to a boil and simmer for can't remember how long. Then put in jars and seal. We eat this with chili, pinto beans, peas (not English kind-purple hull peas) and other vegetables. Depending on how hot you make it you can also use it like pickle relish. It is good on meat loaf, too! I don't have any daughters to pass on my canning knowledge...or any other of my many skills (

gardening, cooking (southern style), jelly making, etc...I have all boys and all they want to know is "When is it ready to eat?"

Maybe a granddaughter is in my future.