What are you canning now?

[TifsBroodyBabes]

Quote:
I just don't add sugar to the applesauce while canning it!Some of the batches I add some cinnamon.And I know what you mean about the medication after surgery, I had my lapband surgery on aug.22,2011, and taking meds are a pain to crush or cut up.But, its been worth it cause I've lost over 30lbs since the surgery.

 

[Dar]

Quote:
I just don't add sugar to the applesauce while canning it!Some of the batches I add some cinnamon.And I know what you mean about the medication after surgery, I had my lapband surgery on aug.22,2011, and taking meds are a pain to crush or cut up.But, its been worth it cause I've lost over 30lbs since the surgery.

I am having RNY in a few months

 

[chicken stalker]

7 qts of corn in pressure canner right now. 7 qts. of grilled roasted corn ready to go in next.

 

[breezy]

Quote:
When I make applesauce I simmer apple chunks in apple cider with a cinnamon stick till they are nice and soft. I pull the cinnamon stick out run the apples and cider thru the food mill then can. it usually comes out exactly perfect for me. Not sure about what changes you might have to make if adding strawberries. Good luck with the surgery.

 

[vfem]

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vfem or anybody else..... I have a saucemaster and this is my first year using it. In the booklet that came with it, it says you can cook the apples ( or pears in this case) until soft and then run them through on the standard screen without peeling or coring first. Any thoughts or experience???

Hi bock, I guess you can... I have never used a 'saucemaster'. I'm so used to using what I have on hand. If something isn't multipurpose... I don't buy it since I have so little storage in the kitchen.

 

[rancher hicks]

Does no one store winter fruit?

I broke down and bought rubarb frozen at the store but next year I hope to find some plant. The recipe calls for 1 1/2 lbs. will it hurt to double the recipe? I just realized I bought to much and it comes in 1 lb bags.

I'm still doing up tomatoes to freeze. There just aren't enough at one time to can them. No one answered my question about thawing the frozen ones and canning them. I didn't dare try.

Will anybody tell me if they have a favorite tomato that they can? Is there an heirloom or two that you grow from seed?

Is there anything other than sauce and butter to do with apples. Is there an apple that your prefer to use for sauce over the others? Who does pie filling?


Thanks to anyone who answers.

 

[KenK]

Quote:
My grandmother used to dry apple slices.
I have a Hubbard Squash stored under the sideboard.

I usually plant 3-4 different kinds of tomatoes. I've started them from seed but lately have just been buying plants at the feed store. Brandywine is the most ubiquitous heirloom and is quite good to me. Better Boy is a reliable variety here for a good all around hybrid. They all can up nicely, I don't like frozen tomatoes for some reason.

 

[chicken stalker]

Quote:
Just off the top of my head...

numerous jams and jellies
apple cider vinegar
cinnamon apple slices

take a drive in the country most farms have a rhubarb patch....whether they know it or not. Fall is the time to divide. Just stick a shovel in the middle of it and dig out a side. Fill the hole in with compost, they LLLOOOOOVVVEEE it. I have about 10 plants but I divided last year.

 

[ChikeeMomma]

Quote:
I usually plant three different types of tomato plants. It may not be true, but if planting a non-heirloom type of tomato, I've heard it's nice to use a few different types in canning since the hybrid varieties don't have the acidity that the heirlooms do. I do add one TBSP of lemon to a pint jar and 2 TBSP of lemon when doing a quart -- just to be on the safe side. Usually, a Roma of some sort and the other two varieties are usually a good fresh eating/canning tomato.

Since people can properly prepared frozen, thawed fruit and veggies, shouldn't canning properly prepared tomatoes be okay, too?

Apples -- can apple pie filling or make caramel apple jam: http://chickensintheroad.com/cooking/caramel-apple-jam-spiced-applesauce/.

 

[bockbock2008]

Quote:
vfem or anybody else..... I have a saucemaster and this is my first year using it. In the booklet that came with it, it says you can cook the apples ( or pears in this case) until soft and then run them through on the standard screen without peeling or coring first. Any thoughts or experience???

Hi bock, I guess you can... I have never used a 'saucemaster'. I'm so used to using what I have on hand. If something isn't multipurpose... I don't buy it since I have so little storage in the kitchen.

It has several different screens, of course you have to buy seperately, but I've used it quite a bit this year. The standard screen that comes with it I used for tomato juice, tomato paste,and now for apples and pears. I bought the salsa screen and made salsa, it was a little runnier than chopped tomatos but alot quicker. There is also a pumpkin screen for pumpkin pulp. I bought the grape spiral and wasn't too happy with that one but I'll give it another try when I don't have as many grapes and hopefully a little more patience.

Basically it seperates the peel and seeds from the pulp. No peeling apples