What are you canning now?

[littlegorb]

speaking of hot, the eggs sound really good! today i made one last batch of salsa, using mostly jalapenos. i got tired of my salsa not being hot enough. so this time i just used a tad bit of tomatoes. it's hot!

 

[KDbeads]

Ok...... so we had a hard freeze a couple nights ago. About a month early for this area. Anyway, I pulled off all the remaining peppers to about, maybe, a pound. I also have onions, carrots, dried chilies and apples on hand. Was thinking about some sort of relish but I can't find one with carrots and apples in it.

Ideas? Not more jelly though, really don't want to make more jelly.........

 

[chicken stalker]

Quote:
what about some kind of compote.

 

[rubyrogue]

AHHH I forgot to add the pickling salt to my latest batch of pickled brussel sprouts......what do I do?
Can I leave them and them be okay?
Add some salt to each jar and reprocess?
Drain all the brine and start over?
I was multitasking and it didn't work so well.

 

[vfem]

Quote:

Yah I'm thinking of glazing a cheesecake with it

You are evil! you need to come visit me and make me the cheesecake to go with that glaze!!! LOL

 

[Sir Birdaholic]

Quote:
Done! Vinegar, Pickle spices, ground Cayenne pepper, Louisiana Hot sauce, & 1 whole Jalapeno per jar. They came out GREAT! In a couple of weeks, they'll be even better!

 

[LovinMyPeeps]

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Yah I'm thinking of glazing a cheesecake with it

You are evil! you need to come visit me and make me the cheesecake to go with that glaze!!! LOL

I can do that

I make a mean cheesecake!

 

[Kismet]

I just canned four quarts of chicken soup yesterday - my own chicken (of course) and stock, own carrots and onions. It's the first time for me, because I just invested in an American pressure canner, researched thanks to all of you and your experiences. I love it and will retire my old hot water canner - I'll use this one for everything. The soup looks delicious - it came out to four quarts exactly so I didn't even have leftovers to try. Chicken soup with curry and barley - I kind of made it up since I didn't have everything the recipe called for. Question: every time I use the pressure canner, there is a little soup (or whatever I'm canning) that has seeped into the water. I am wondering if this is because the pressure forces that much more air out that a little liquid comes with it?

 

[chicks4kids]

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I think you are correct. I usually get a little residue as well...sometimes I simply just don't tighten them enough

But it's fine. Congrats on the soup! There's nothing like home canned soup!

 

[krcote]

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This always happens with whatever you are canning but seemed to be much more noticeable with the chicken soup I just did. I think the fat droplets are easy to see is all.