What are you canning now?

[Msbear]

Vfem, those poor souls won't know what hit them!

This girl can... can!

I did some peaches today and am in awe of this tomato jam

recipe... mmm mmm

 

[vfem]

Maybe if I go in there doing the can-can I will gain mad points!?!?

Just finished the canning of the halved heirloom tomatoes & they are so pretty! I mixed the yellow, red and purple. Stunning!

Also, caramel apple jam done... and I think its my prettiest batch yet.

However, I was going to do watermelon jelly & rosemary... but I've had bronchitis and an ear infection, and I am just plum worn out.

 

[rancher hicks]

Quote:
Ooohhhhh you people make me crazy! Watermelon jelly? I've got to have that recipe. Like NOW!

So it looks like I'm off to Hencles for berries again if I want to do jams. I have a friend who had black berries but I have no idea what happened and they didn't call me, and Hencles e-mail says they have little if any left. I'm tired of scouring the field for enough to make anything with like I did strawberries. Which by the way didn't set well.

As for the garlic there is a posting on CL for $10 a pound but I'd like to get some strong stuff. Not that DW needs it. Lord have mercy the whole house will clear your sinuses.

 

[vfem]

QUESTION:

I have the older model 925 Pressure Canner by All American. The 'vent pipe' on my canner has a release bar that can be pulled up of flipped on its side so you can manually release the pressure as needed. This does not work with the Pressure Regulator Weight (which I bought). So I have to manually watch and control it constantly. I can unscrew this lever piece to take off and then there is an open steam hole and no physical pipe to balance the PRW on. So what is it I need to get so I can use the PRW on my canner?

I'm sure someone here knows what I am talking about, or I can add pictures if need be. hmm

 

[ScoobyRoo]

HI canners. I just put up some whole tomatoes, tomato this and tomato that (a lot of tomatoes) and pinto beans w/chili sauce. I want to try something different that Im not finding info for. So, I need some opinions please. We just discovered how to make our own enchilada sauce and wondered if it could be pressure canned. It would be nice to have it on hand at a moments notice.

The ingredients are;
1 TBS olive oil
1 TBS garlic powder
1 TBS onion powder
1 TBS cumin
2 TBS chili powder
4 TBS flour
4 cups chicken broth
1 (8 oz) can tomato sauce.

With the chicken broth (home canned) I assume I need to pc for the length of time for that ingredient?
This would also help use up some tomatoes.
any suggestions?
thanks

 

[caspernc]

From what I'm told and read if it has been canned you can NOT recan it. You can freeze it but NOT recan it. if you were to make up the chicken broth and then make the sause you could can it. But you can not re can things.

 

[Whispering Winds]

I made two batches of Mrs. Wages Pizza sauce, so 6 nice bags in the freezer, and a batch of peach butter/marmalade that is my grandmother's recipe from at least 100 years ago. 7#'s peaches, 4#s sugar, and 1 cup cider vinegar. Chop the peaches up, throw a few pits in the pot to keep it from sticking and cook down till its a marmalade consistency. Jar up and seal with parafin. LOVE it on a hot biscuit, or toast . . .makes a good size amount too. I save my marshmallow creme jars, marashino cherries jars and anything else that has a nice wide mouth. Found a whole boxful at Goodwill this week-end for $3 for snagged them for later. Our garden was a no go this year, but have BIG plans for next year. . .hope the weather hears me.

 

[Frogdogtimestwo]

Quote:
You have a petcock instead of weights valve, you can order parts from All American to replace the petcock valve with the other, you can call to verify that with All American ( I read online that you can but I would call them just to make sure) they sell the parts very reasonable (7.99 for the vent pipe). I too just bought the same thing but ended up giving the canner to my sister so she is going to do that with it.

Parts reseller: http://www.allamericancanner.com/allamericanpressurecannerparts.htm and there are others. Hope that helps!

WISCONSIN ALUMINUM FOUNDRY

Consumer Products Division
1931 South 14th St.
P.O. Box 246
Manitowoc, WI 54220

tel: (920)-682-8627
fax: (920)-682-4090
email: [email protected]

 

[vfem]

Thanks FrogDog! I will try to buy the vent pipe then... I was going nuts over and over again wondering why the weight didn't work and I had to hand do it everytime!?

ScoobyRoo, you do need to pressure can that recipe because of the chicken broth in the recipe. Probably the same pressure & time as you would for broth itself, but I'd look it up.

 

[ScoobyRoo]

Quote:
I never knew that but it makes sense (I think). I have 10 quarts of milled tomato juice in the freezer waiting to be used for something. I could probably get the chicken stock made up now and then make enchilada sauce and can. I got a another call out for help on this enchilada sauce. Thanks for replying.