What are you canning now?

[Beekissed]

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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?

Mine can fit 7 qts just like a water bath canner. I got mine from Amazon.com and I forget the price right now but it was very reasonable. The steam canner requires mere cups of water vs. the gallons in a typical hot water bath. The steam gets hotter quicker and the canning times are just about the same with either one.

Another thing I like about it is that one isn't putting jars down into hot water, thus increasing the chance you may not have your jars hot enough and resulting in breakage. The steam canner has a rack they sit upon and doesn't require immersion. Each batch gets heated anew, so one doesn't really have to have the contents of your jar as hot as your canner.

It comes with a great book about canning and instructions on use and seems great for a first time canner.​

 

[vfem]

Tomorrow I am going to the fair grounds to get all my jarred entries for the state fair back. I don't think any placed, but you never know. I do need those jars back to fill though!!!

I think its time to replenish the hot pepper jelly... we're down to 1 jar.

I am going to go look up the 'steam canner' you guys are talking about... I'd LOVE to learn more!

 

[vfem]

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Awww... you guys are the sweetest more inspirational people I know! Who would have thought that I'd get a chicken and you guys came attached for free.

On my way into town here in a few. I'll let you know how it turns out.

 

[Terri O]

Just went out to my garden...I still have brussels sprouts that are GROWING! Looks like more pickling happening here...I also picked the last of the hot peppers to make some pepper mustard for DH. But the one thing I found that I was really surprised with is that I have EGGPLANT! LOTS of it! THe leaaves have shriveled and I thought there was only one--nope! WHat can I do with it? I dont think freezing is recommended. Do any of you know of canning recipes that use it? I have only ever really eaten it fresh cooked but would love for it not to go to waste! THe fruits are nice and small, still firm and shiny; but I can only eat so much for dinner ya know? Please help! TIA--Terri O

 

[vfem]

Well, I didn't come home with anything for my jams... some nice comments... but no ribbons.

I will try again next year!

I am offering Private Preserving Classes now locally... Jam Parties... so you can get your friends together and have a fun 2 hour class getting you started to start making your own.

https://www.backyardchickens.com/forum/viewtopic.php?id=413479

What do you think???

 

[TifsBroodyBabes]

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I have been hosting Jam parties for years.I start every year when the strawberries are ready!!!! I have so many nieces theres always a new face in my kitchen on that "Jam Session" morning.We make a day or a weekend of it! Everyone brings a flat of berries,bags of sugar,pectin and ofcourse their own jars and I supply the kitchen and equipment. Several of my sils' just stay the weekend and if we get finished with the jam we make tamales the following day!!!

 

[KDbeads]

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Gosh..... I'm just helping to spread the yummy is all

(gee where is a little blushing smiley when you need one?)

Instead of canning the 4 pounds of shrooms I got yesterday I dried them. Ended up with a quart and pint jar full but for some reason I can't get a lid to stay vacuumed down on them with my food saver. Looks good for about 5 minutes and then *pop*, no more seal

Got to be something wrong but I'm too freaking tired from cleaning and such to try figuring it out.....

 

[vfem]

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Gosh..... I'm just helping to spread the yummy is all

(gee where is a little blushing smiley when you need one?)

Instead of canning the 4 pounds of shrooms I got yesterday I dried them. Ended up with a quart and pint jar full but for some reason I can't get a lid to stay vacuumed down on them with my food saver. Looks good for about 5 minutes and then *pop*, no more seal

Got to be something wrong but I'm too freaking tired from cleaning and such to try figuring it out.....

Maybe its the lid seal and not the sealer? I would think they were ok if they were dried and don't need to be sealed?

I have my dried tomatoes stored in olive oil for now... I never sealed the lids.

P.s. - I am also very grateful for your blog

Its so well managed... and in an order I can find things... I tweet you to friends when you have new recipes listed

 

[Happy Chooks]

Sorry you didn't get any ribbons.

I made apple butter yesterday. (the one from allrecipes) It made my house smell so nice all day. And I STILL have more apples left. I did find a recipe for apple cranberry jam, maybe I'll try that. (I love cranberries)

 

[KDbeads]

Quote:
Gosh..... I'm just helping to spread the yummy is all

(gee where is a little blushing smiley when you need one?)

Instead of canning the 4 pounds of shrooms I got yesterday I dried them. Ended up with a quart and pint jar full but for some reason I can't get a lid to stay vacuumed down on them with my food saver. Looks good for about 5 minutes and then *pop*, no more seal

Got to be something wrong but I'm too freaking tired from cleaning and such to try figuring it out.....

Maybe its the lid seal and not the sealer? I would think they were ok if they were dried and don't need to be sealed?

I have my dried tomatoes stored in olive oil for now... I never sealed the lids.

P.s. - I am also very grateful for your blog

Its so well managed... and in an order I can find things... I tweet you to friends when you have new recipes listed

I must have really been tired last night! I didn't mean 'seal' in the canning sense, more of a vacuum packed sense. The lids kept loosing pressure and loosing the vacuum seal so air and moisture could get in which will reduce shelf life. I looked them over and am going to try newer jars and warm lids this time. I think that's what I ended up doing last year when I vacuum packed the dry zucchini.