What are you canning now?

[KenK]

Give it a try, you can make just one pint at a time until you decide if you like it and how to fine tune the recipe to your taste. It's supposed to be very healthy...
It goes perfect with some kind of sweetish tasting barbequed meat and rice. Also good on a saltine cracker for a snack.

One thing of advice, it has to have fresh grated ginger root to taste like kimchi but a little goes a long way. If I think it needs just a touch more I count that as perfect cause one more pinch will be too much.

 

[oberhaslikid]

Cleanning out the freezer getting ready for the next berry season. I made today.
13 pints mixed berry jam
4 1/2 quarts Blackberry pie filling
2 1/2 quarts Strawberry Rhubarb pie filling
4 quarts Blueberry pie filling
working on the second batch of black berry guessing 4-5 more quarts.
Is it time for bed?????? I need A NAP.

 

[math ace]

I am going to try to can some green beans from my garden this weekend.

It is my FIRST canning project. . . .

Which taste better a "raw Pack' or "Hot Back".

The pressure canner receipe book does not add any seasonings to the green beans .. . Is this normal ? ?


Thanks for your advice . . . .

 

[KenK]

I always use the hot pack. That's how my mom and grandmother did it and most of the stuff I've read says it's better. If somebody says the cold pack is just as good I may try a few jars that way this summer. Assuming we make some beans.

I put a heaping 1/2 teaspoon of Kosher salt per pint. "They" say regular table salt will mess your vegetables up because of the additives.

 

[daffy]

I've gotten sooo many good canning recipes from those of you who shared them here .... so thought I'd share a few other source of inspiration/recipes in case you haven't come across them yourselves ...
this monkey butter looks delicious http://www.learntopreserve.com/recipes/2011/5/18/monkey-butter-also-known-as-banana-jam.html
and this site focuses on canning, cheesemaking, etc: it's a group site for lack of a better term - people submit their recipes and they are consolidated that the site http://www.punkdomestics.com

I also love to follow the can jams - where an ingredient is chosen for the month and many food bloggers can that item and then link them all up
http://tigressinajam.blogspot.com/
scroll down the list of links on the right hand side of the page - until you get to tigress' can jam with the links for each month and ingredient


Doreen

 

[math ace]

Quote:
I have SEA SALT . . . .can I use that instead of KOSHER SALT ? ? ?

 

[math ace]

We like to eat our green beans with onions. ..

Does anyone know if I can CAN GREEN BEANS AND CHIOPPED ONIONS in the same jar ? ?

 

[math ace]

I did my first canning last night and I think it was a success!

I did find some KOSHER salt in my pantry, but still would like to know if I can use Sea Salt ( I ALWAYS have this around the house).

I canned 7 quarts of green beans and used both the raw pack and hot pack method since the processing time was the same.

I can 4 pints of summer squash and zucchini.

I only added SALT to the canning because I found that it takes 40 mintues to process onions and that I would have to process everything to that longest length of time.

So, now it is the morning after and I need to verify that everything is OK with the canning.
I pushed on the metal seals to see if it was solid or bouncy.
I turned the jars upside down and waited for leaks.

So far so good. Is there anything else I should be checking for ? ? ? ? ?

ALSO, the rings are still finger tip tight. . .. Do I tighten them more or take them off or leave them alone ? ?

 

[KenK]

Quote:
I'm looking at my box of Morton iodized table salt. It has calcium silicate, dextrose and potassium iodide. This is the kind of stuff you DO NOT want in your canning.

My box of Kosher salt has Yellow Prussiate of Soda, hmmm, didn't think it had anything in it but salt.

I think your sea salt will be fine but everything I've ever read says to use pure canning salt. I may look for some myself this year although I've never had any problems using the Kosher salt. Wonder if the additive is a new thing...

You can leave the rings on or you can take them off but don't tighten them.

 

[3goodeggs]

Wouldn't sea salt have iodine in it naturally?
last year I made watermelon rind pickles with non iodized salt instead of pickling salt... and there still must have been something else in it, because they all turned grey. They tasted fine (I know, I am daring that way) but I will only can with the pickling salt. This year, pick up two when it is available in case there comes a need to can something later in the year. Last Christmas I got a gift case of mushrooms, and I am glad I had it.