What are you canning now?

[Scoop]

Quote:
Don't give up. I've had failures even when I followed directions to a T! I still struggle with getting jelly to gel. I can use all the Sure-gel in the universe and it just doesn't work for me. I quit using that and now I use Clear-gel. I still have jars of fruit juice that never jelled. I open them up and use Clear-gel. I'm not sure what caused so many jars not to seal. Could be so many different things. But keep on trying!

 

[Olive Hill]

Your chickens will love the overcooked soup and will turn it into eggs for you so you don't feel it was a total waste.

And then you can keep trying. These things happen. We all make mistakes, try recipes that end up being horrid, etc. I know how frustrating it is but keep at it and you'll get there.

ETA: I don't know if it would be applicable to your situation but one thing I do is, a few times a month I double whatever I'm making for dinner and freeze the extra portions in individual serving size dishes. This sort of thing never lasts long enough around here to really warrant the time and energy to can it and freezing opens up for more dishes to be utilized. We just take a bowl out of the freezer as it's wanted. They can be packed in lunches, eaten on weekends when no one can agree on what to have for lunch, etc. I do things like Chili, Soups, Goulash, Lasagna, Mac & Cheese, Tuna Noodle Casserole, Fajita fixins, etc. Don't stop canning, but for short term storage the freezer can be your friend too.

 

[Equus5O]

Quote:
Most of the stuff that I make does go into the freezer. I was just hoping that I could store the stuff in jars too, ya know? Like tonight I'm making Sloppy Joes (from scratch, not a can

). Rather than put it into the freezer, where it ultimately gets lost, I'd like to be able to pop open a jar when my son wants a snack or I need a quick dinner for him.

 

[Kim_NC]

Quote:
Oh I see. It was a soup, not just stock and/or meat. Yeah, I can see overcooking being a problem with some soup ingredients.

I was originally thinking maybe the failure to seal was related to variations in pressure - usually caused by adjusting the burner up/down, up/down which causes the jars to sort of "burp", leaving food stuffs on the rim that then prevent a seal.

Anyway, don't give up. I "killed" plenty of things canning, freezing, drying, or heck even gardening, before getting things down pat.

So what was in the soup other than the meat and stock?

LOL, Vfem ...."Kim is the WOMAN!". I dunno, but Thanks for the compliment.

 

[Happy Chooks]

Heck, I screwed up vfem's apple jelly. It happens. I'm gonna need a recipe for sure, not just boil apple peels and add sugar.

Canning can be fun, but it can also be frustrating as heck!

Edited for smileys

 

[vfem]

Oops... I just did this the other day... took 7 days to set!

boil the peels and cores, just where the water touches the tops of the pile of peels in the pot. Boil until mushy. Strain out the good juice when then everything looks like apple sauce. Several hours this will take. I let the juice drain overnight.

Then you need 4 cups of the juice to a boil, and 6 cups of sugar.

Temp should be at 220 for at least a minute so you know it'll set.... then lots of patience, this isn't a quick set like powdered pectin.

Good luck!

 

[vfem]

OMG... I am soooooooooooooooo trying this one!!!!

Jack Daniel's Hot Mustard (For Canning)
Ingredients:

Yield:

8
Servings Size

*

half pint jars
Update

half pint jars

* 16 ounces canned jalapeno slices
* 1 1/2 cups white vinegar
* 1/4 cup salt
* 1 1/2 cups water
* 5 cups sugar
* 1 cup flour
* 1 tablespoon turmeric
* 1 tablespoon dry mustard
* 1/2 teaspoon dried chipotle powder
* 1 tablespoon cayenne pepper (or less, to taste)
* 2 1/2 cups prepared yellow mustard
* 1 cup Jack Daniels Whiskey

Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 30 mins

1. 1 Drain jar of peppers and place in blender with vinegar. Blend thoroughly until no chunks of peppers or seeds remain. Pour into a 5-qt or larger pot.
2. 2 Blend sugar, flour, and spices in a mixing bowl. Add 2 cups of the mustard and blend well. Pour mixture into pot with pepper-vinegar mixture. Mix well, and cook on low heat for 15-20 minutes until sugar is dissolved and everything is well combined.
3. 3 Add Jack Daniel's, and then turn heat up to high. Stir constantly until mixture comes to a boil, then add remaining 1/2 cup yellow mustard and stir well. Mixture should be thick enough to coat a spoon well, but if not cook until it does. Remove from heat.
4. 4 Fill jars 1/2 inch from top and process 7 minutes in a water-bath canner.

 

[Olive Hill]

JD Mustard?!?!

 

[vfem]

Quote:
FOR REAL!

On my grocery list for tomorrow, I can't WAIT to do this!

 

[annaraven]

Quote:
I would start with something simpler like stock, just for the practice.

A few things to consider:
1. did you wipe the top of the jar off with *vinegar* before you put the lid on? (Apparently that helps to remove fat that might interfere with the seal)
2. did the lids get jiggled at all when you were screwing on the rings, or did the jars tip when you pulled them out or put them in?
3. did you overfill or underfill the jars?

I also want to make soup for DH to "just open". But it's easier for me to start with something simpler.