What are you canning now?

[chicken stalker]

Quote:
That sounds good and I have a lot of oranges. Would you share the recipe?

Vanilla Orange Jelly

2c. Fresh OJ (I peeled and pulsed oranges in food processor then ran it through medium food mill disk to get pulp but not tough membranes or seeds)
1/3c. Lemon Juice
2/3c. Water
1 pkg dry pectin
3 1/2 c. sugar
1/2 vanilla bean, sliced in half and seeded

1. Combine all ingredients except sugar and pectin; bring to a boil
2. Add pectin boil for 1min.
3. Removed vanilla bean
4. Add sugar, bring to a boil.
5. ladel into sterilized jars, water bath process for 10 min.

Makes about 5 half pints

It set up perfect and tastes like a tangy creamcicle.

 

[bockbock2008]

I don't like fresh oranges but I DO like orange flavored foods. That sounds delicious!!! Do you keep the vanilla bean in cheesecloth or anything or just let the seeds come out into the jelly?

On a side note, how long and at what pressure would you process vegetable beef soup? Both pints and quarts please. It seem like everytime I get my freezer stocked up, something happens and I am so tired of loosing food. The last time my inlaws came for a visit in thier RV and my freezer got unplugged

and I lost ALL of my meatbirds that I had raised and processed

So, I would like to start canning as much as possible.

 

[chicken stalker]

Quote:
I scraped the seeds out and the let the pod float in the oj until I added the sugar.

 

[vfem]

I tried to make some Lemon Basil Jelly the other day... total bomb!

Apparently, there was a small burnt spot in the pan I didn't see... and now there are little burnt floaties in the jelly. So bummed. I have to dump it all, and I'm going to Kohl's to get a new copper bottom pot just for jelly now.

We can't win all the time!

 

[Dragonfly Ranch]

Seems like it has a billion years since I have been on Chicken Chat. How is everyone?

We finally got out 8 carcasses out of the freezer from last year's meat bird harvest and made chicken stock. My husband removed the lid a bit early on the pressure canner, pressure was off but he didn't let it sit for another 10 minutes, and the stock was still kind of churning and making a large bubble inside that went on for while. Do you think the stock will be OK? The jars seem to have sealed well.

I got a new jam book called the "Blue Chair Jam Cookbook". Very interesting and she has a completely different approach. Her marmalade and jam can take up to 3 days to make. She uses a cooper jam pot and seals her jars in the oven. She believes the cooper enhances the flavor and the pot is made in such a way that it helps to remove the moisture from the juices and concentrate the flavors. My husband who works for a winery said that the winemakers often put cooper in the wine to bring out the flavors so that makes sense to me now.

Well, guess who had to go out and order the cooper jam pot!! I justified it by using the bonus my boss gave me for Christmas and other money from selling my jams/jellies to one of my good customers. They are hand made in France and currently on back order but I should get it around the first of February.

http://www.amazon.com/gp/product/B0..._m=ATVPDKIKX0DER&pf_rd_r=07SWHE4AVT99DTC4D9XT

I'll let you know how it works out and hopefully it will take my jams to the next level. You won't believe how much she gets for a 6 ounce jar of jam $12.00 yes that is right 12 BUCKS!! Her 6 hour classes cost $195.00. We should all go into the jam business.

Sandee

 

[vfem]

Oh DR, I am sooooooooo jealous of that pot. I really need me one. However, at that price I'd go broke or not be able to pay the mortgage.

someday though... someday I will be able to write it off as a business expense!!!!

 

[chicken stalker]

I bought some meyer lemons...any good jam/jelly recipes. I tried the search BYC and came up with nothing.

 

[annaraven]

Quote:
Oh, that just bites. Good excuse to start canning.

I'll check on the pressure/time in my Ball Canning book, but right now I've got COL (cat on lap).

ETA: Okay, the cat moved. So, the Ball book says:

Leave 1 inch headspace.
Process at 10pounds pressure, pints for 55 minutes, quarts for 85 minutes.

(That assumes you're not above 1000 feet altitude... adjust up as usual for altitude.)

 

[calicokat]

Would now be a good time to break off into a new thread "2011 What R U canning now?" so we can find stuff a little easier? This thread is getting pretty ginormous

 

[bockbock2008]

Quote:
Oh, that just bites. Good excuse to start canning.

I'll check on the pressure/time in my Ball Canning book, but right now I've got COL (cat on lap).

ETA: Okay, the cat moved. So, the Ball book says:

Leave 1 inch headspace.
Process at 10pounds pressure, pints for 55 minutes, quarts for 85 minutes.

(That assumes you're not above 1000 feet altitude... adjust up as usual for altitude.)

Thanks! Going to make a big pot this weekend and put it on the shelf