What are you canning now?

[bockbock2008]

Quote:
What kind of jamming pot are you returning and why? I have my new cooper one on order and its back ordered until who know when so I fell your pain.

Sandee

I was using one of my caphalon pots... bad idea! I wasn't even making jam when it burned so badly. It burned making mustard of all things, and carmelized the bottom of the pot over medium heat.

It was TERRIBLE! Not scratches on the pot or anything like that, and now the burnt stuff is peeling up in sheets like nothing was wrong. So I'm sending it back to be replaced... though they do have the option to NOT replace it or return it if they think its my fault. So that will suck. It was a $50 pot.

I have some calphalon pots that I use for everyday cooking. we got them as a wedding gift 10 years ago. Although I don't use them for jams and jellies, I love them. My skillet is just now starting to think about being replaced and it is the ONLY skillet I have owned up until about 6 months ago so it has had some use. My pots still look brand new. EXCEPT for the one my MIL used when they came over this past summer. I guess I forget that school cafeteria ladies don't use coated pans so why would they think to use a plastic spoon instead of a metal whisk????

 

[cheri222]

I will not use coated pans/pots. Dh destroys them no matter what brand I buy. I have one cheap pan that is coated and I only use that for scrambled eggs. Everything else is stainless or stainless with copper.

 

[3goodeggs]

I made pectin from citrus pith and seeds. Why? Why do I believe everything I read? So the pioneers made pectin from citrus. What made me think they could have possibly had a use for it?Yes, it can be done. Yes, it is some whoa wicked wild thick pectin. But why? I should not have bothered. I will use it for cleaning and antiseptic but nothing in this world could possibly be more bitter.
What a waste of time.

 

[bockbock2008]

Quote:

Funny, but I do hate that you wasted your time

That is my most valuable commodity.

 

[Dragonfly Ranch]

Quote:
What kind of jamming pot are you returning and why? I have my new cooper one on order and its back ordered until who know when so I fell your pain.

Sandee

I was using one of my caphalon pots... bad idea! I wasn't even making jam when it burned so badly. It burned making mustard of all things, and carmelized the bottom of the pot over medium heat.

It was TERRIBLE! Not scratches on the pot or anything like that, and now the burnt stuff is peeling up in sheets like nothing was wrong. So I'm sending it back to be replaced... though they do have the option to NOT replace it or return it if they think its my fault. So that will suck. It was a $50 pot.

Sorry to hear that about your pot. I thought Caphalon was a pretty good brand. Five years ago I went for broke and bought myself a set of All Clad Stainless Steel and I love them. I have two small coated pans that I use for eggs and that's all. I also buy Macy's Tools of the Trade that are good for the price - got a 12" frying pan with lid on sale for $14.99 so if I burn it up I don't feel too bad about it.

But nonetheless it is still a pain when pots burn up on you. Hope you get a replacement.

Sandee

 

[Olive Hill]

I'm not a big fan of non-stick either. They always seem to flake at some point. I love stainless and stainless with copper though.

I can't believe no one is canning lately. You all always have so many good recipes for me to lurk and steal.

I made ketchup yesterday and have some cherries thawing for jam today or tomorrow. First couple of canning sessions since late last fall and after this my freezer reserves will be used up. Spring can't come soon enough! I need to get in the garden and get growing.

 

[vfem]

Quote:
I was bought these as a my big gift for Christmas 2 years ago from my mom. It was over $300 for the whole set. I love them because they can go right in the fridge.

Luckily I bought myself a nice stainless steal 12 quart pot to more jelly and jam with, but it also my water bath pot... so I need to go buy a 8 quart for the jamming. Its a $40 pot on sale, but I have a $10 off coupon. I'm thinking of telling calphalon to shove it, and just buy something else.

Besides, I make stock once a week so i need it for that too! I can't LIVE or COOK without having stock on hand.

 

[65browneyes]

*****we interrupt this program for the following message*****

Just gotta brag about today's find.....

Took a large bag of donations to a local Thrift Shop. Had a few minutes to kill so decided I reeeally needed to sneak inside for a quick peek. (Have a nice, older, lidless 8 quart pot that's looking for a 'top hat'.)

Anyway, first things I spy are 10, quart Kerr/Mason jars with rims, and 6 pints for .75 and .50. $10.50 for all of them! SCORE......

Took them all to the counter to be wrapped while I looked for a lid for my pot. Found a really nice glass lid for $3 that fits perfectly AND a nice clear plastic egg box that will work perfectly in the fridge for vet meds.

Only spent $15.50 total!

AND........they also had for $12 a HUGE older pressure cooker (or canner, not sure which). It was in pretty rough shape, and not being one to use them (I's asceared of 'em), I left it behind. I suspect with a bit of elbow grease, a new 'bobber' and a new rubber, it might be a good score for someone.

I now return you to your regular programming.................

 

[gardeningsis]

Last fall when my garden was going strong, I canned anything that didn't move. My grandchildren will only eat my applesauce (sugerless) and apple butter (not sugerless). Every couple of years I take my canner pressure gauge to our local extension and have it checked. It's a presto 16 gallon and I have been canning with it for about 25 years. I had another presto before that but dropped it and never trusted it again. Edit: Great find on the jars.

 

[annaraven]

Just canned 7 quarts of brown chicken stock today.