What are you canning now?

[annaraven]

I made and canned orange marmalade with agave (no sugar!) today. It took forever to gel because of the extra liquid from the agave but tastes absolutely awesome. I'm hoping the jars all sealed properly.

It's only been 5 hours so I can't check them yet.

I did try making some also with coconut sugar, which is supposed to be low glycemic index. It tasted almost like orange-flavored caramel! I'm just hoping it doesn't set up into a "rock" when it cools.

Then I tried using "stevia in the raw" by the people who make "sugar int he raw". It's supposed to be a "cup for cup" replacement for sugar. Right.

I didn't even bother finishing cooking it down it tasted so awful.

The oranges were from the tree overhanging our yard - the neighbor told us we could take any oranges we could reach. So I'm gonna do up another batch when some more ripen.

I think I need a new candy thermometer. The one I used didn't really seem to work well. I plan to do applesauce next. Oh and I dehydrated some apples today. Yum.

 

[Equus5O]

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.

I didn't wipe with vinegar, just a clean cloth.
No, I don't think there was any jiggling.
I used the prescribed 1 1/4" headspace.
Out of 18 pints, 4 sealed. But I'm not too sure I even want to eat the soup! LOL

Thanks to all for the advice and inspirations!

And, the soup contains broth, chicken, onion, carrot and celery.

 

[Kim_NC]

Quote:
I've had that recipe "on file" for over a year. Haven't gotten around to trying it yet.

 

[Happy Chooks]

Quote:
Thank you!!!!!! I will try it again.

 

[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.

I didn't wipe with vinegar, just a clean cloth.
No, I don't think there was any jiggling.
I used the prescribed 1 1/4" headspace.
Out of 18 pints, 4 sealed. But I'm not too sure I even want to eat the soup! LOL

Thanks to all for the advice and inspirations!

And, the soup contains broth, chicken, onion, carrot and celery.

2 suggestions then:
1. can you can it without the chicken - so you have vegetable soup and don't need to can it as long?
2. wipe the top with vinegar - supposedly that helps cut the grease/fat that might have gotten on there.

 

[vfem]

I got everything for the mustard today... but with one change. I can't take a 4 yr old into the liquor store, and I only have vodka here... so this will be a vodka base and not JD.

 

[annaraven]

Quote:
Oh don't. Vodka has no flavor compared to JD. It just wouldn't be the same.

 

[Kim_NC]

Quote:
Oh don't. Vodka has no flavor compared to JD. It just wouldn't be the same.

Agreed. And confession time, I guess. We drink both whiskeys and vodka ...not excessively, but enough to know the differences.

I wouldn't make that substitute. If you substitute for the JD, it would be best with another whisky - preferrably another sour mash whiskey, or even Canadian blended whiskey or a bourbon.

 

[BethieofVA]

Quote:
In VA you can take your child in with you! I actually had my son in the stroller, pulled open the door and asked. I needed rum for a cake and they said SURE!

 

[vfem]

Well I did it, and I used the vodka... BUT... I used my homemade APPLE vodka, and with the peppers and smokiness the apple was a great flavor

I also realized I don't have plain vodka because of all the fruit ones I made. I had choices like blackberry, apple, pear and peach. So we went with the apple.

It came out fabulous, but I burnt a good bit of the bottom of my stock pot.

It was my caphalon I bought just last year, so I'm going to go complain to the company, a $300 set has turned out to be JUNK!

As for the mustard, I got 8 1/2 pints and a 1/2 quart out of that batch. I saved the quart for me.

I also changed the recipe a bit. I used a 13.5 oz jar of jalapenos and instead of chipolte powder, I used 3 peppers out of the canned stuff they keep with the adobe sauce. So much more smokey flavored. I'm glad I made that switch up.

Going to have to make me a sandwich to test it out fully. Too bad I'm making Peanut Thai rice and veggie stirfry for dinner, or tonight would be sandwiches just so I could indulge.