What are you canning now?

[Olive Hill]

In MI you don't even have to go to the liquor store. There is a liquor department conveniently located in most grocery stores. We're lazy drunks up here, can't be bothered to make a second stop.

 

[elizabethbinary]

Quote:
I get my liquor at one of the 4 drive-thru's around here.

 

[elizabethbinary]

Hey just real quick... I can't find the actual product pressure canner around here. Can I just use a pressure cooker the same way or is there a difference?

 

[vfem]

Quote:
I get my liquor at one of the 4 drive-thru's around here.

Hahahaha.... I guess they make it hard for us to drink here.

Which is good for some of the drunks to have to wait until the right hours for the ABC store to be open. Makes me drink more wine these days!

 

[Dragonfly Ranch]

Well, I haven't got my new copper pot yet but made one of the recipes from my new jam cook. It was a Strawberry Blood Orange with Rosemary Marmalade. Now neither my husband or myself are real marmalade eaters - but this was very good. A lot of very rich flavors. I didn't leave the Rosemary in long enough and not getting much of a herb taste but nonetheless it is very good.

I encourage all you jelly makers out there to look for her book it's called the "Blue Chair Jam Book". Very interesting. Only problem some of her recipes take 2-3 days to make but I can see that they would have a lot more depth then the way I currently make jams/jellies. Squeeze the juice out and get going. She cooks the juice out of the fruit in order to develop all the characteristics of fruit then strains off the juice and goes from there.

vfem and Kim N_C - since you both have an outlet and a following for your jams and jelly it might be interesting to make some of these longer processed jams/jellies and put out a line of "Reserve" or "Specialty" and get a more money for them. I said this before but she gets $12.00 for 6 ounce jar. It is interesting to me how people are always looking for the more expensive products as a special treat - like having a good wine at that special dinner. A high end jam for that special breakfast treat or gift basket. Just a suggestion.

Teaching another cooking class this weekend so not much time for canning. The subject for the class will be "Comfort Foods". Butternut Squash soup, Taco Soup, French Onion Soup, Chicken Pot Pie and as a special teacher treat Butternut Squash Ravioli with a Brown Butter Sage Sauce.

Happy canning and cooking

Sandee

 

[Olive Hill]

Quote:
I get my liquor at one of the 4 drive-thru's around here.

We have one of those too.

 

[vfem]

Wow Sandee! That book sounds good, I'm going to have to look over on Amazon for it.

Sadly, I have to try to get enough money to go buy another dang pot this week! ARGH!

It sounds like you've been SUPER busy, good luck with that class... I would love to take it

~Shannon~

 

[vfem]

Got it photoed (I even bought the pretty jars just for this, I'm such a dork.)

 

[elizabethbinary]

AGhsbfgjhbsfmndsdf..... I wish I could find locals who can around here - it all looks so good!!

So, er... can a pressure cooker be used as a pressure canner? Anyone know?

 

[vfem]

Isn't a pressure cooker and a pressure canner one in the same? I do searches for both, and I always get the same items returned in my searches. I'm looking for a 18 quart one myself.