Finally NOTHING
What are you canning now?
- Thread starter Acre of Blessings
- Start date
Quote:
I buy unbleached muslin at a fabric store, wash it and sew my own bags. I use a large colander and the bag fits over the edges so it doesn't slip when you are pouring stuff in. I have a small bag as well. You can get fancy and sew cone shaped bags if needed or just sew the edges on a square of material.
for wine I use an unbleached pillow case and a 5 gal. bucket. You get a whole lot of juice that way.
A 5 gallon bucket and pillow case is a fine idea! I am headed to Jo-Ann Fabrics today with a 15% off everything coupon I found for some muslin. I think I will sew a pillow case shape?
I buy unbleached muslin at a fabric store, wash it and sew my own bags. I use a large colander and the bag fits over the edges so it doesn't slip when you are pouring stuff in. I have a small bag as well. You can get fancy and sew cone shaped bags if needed or just sew the edges on a square of material.
for wine I use an unbleached pillow case and a 5 gal. bucket. You get a whole lot of juice that way.
A 5 gallon bucket and pillow case is a fine idea! I am headed to Jo-Ann Fabrics today with a 15% off everything coupon I found for some muslin. I think I will sew a pillow case shape?
Quote:
Not sure if this will work but when I use pectin (and I just used Ball pectin yesterday making muscadine jelly - set up great), I mix in about 1/4 - 1/2 cup sugar with the pectin and use a whisk til it all blends in. Haven't had any problems with clumping that way though it does get a bit foamy so I have to let it settle. I add the rest of the sugar when the recipe says - usually after it boils for a bit. For the muscadine - it turned out fine. Now I don't make freezer jam but I wonder if trying the sugar/pectin combo would work anyway. I only can using hot water baths.
Not sure if this will work but when I use pectin (and I just used Ball pectin yesterday making muscadine jelly - set up great), I mix in about 1/4 - 1/2 cup sugar with the pectin and use a whisk til it all blends in. Haven't had any problems with clumping that way though it does get a bit foamy so I have to let it settle. I add the rest of the sugar when the recipe says - usually after it boils for a bit. For the muscadine - it turned out fine. Now I don't make freezer jam but I wonder if trying the sugar/pectin combo would work anyway. I only can using hot water baths.
Quote:
Not sure if this will work but when I use pectin (and I just used Ball pectin yesterday making muscadine jelly - set up great), I mix in about 1/4 - 1/2 cup sugar with the pectin and use a whisk til it all blends in. Haven't had any problems with clumping that way though it does get a bit foamy so I have to let it settle. I add the rest of the sugar when the recipe says - usually after it boils for a bit. For the muscadine - it turned out fine. Now I don't make freezer jam but I wonder if trying the sugar/pectin combo would work anyway. I only can using hot water baths.
Thanks- I went back and added some more pectin and did it in a hot water bath and it is thicker, but still not 100% solid, about 3/4 of the way through. Maybe it needs more pectin? I dont remember which grapes these were because we had 4 or 5 vines. We will try agian maybe...
Not sure if this will work but when I use pectin (and I just used Ball pectin yesterday making muscadine jelly - set up great), I mix in about 1/4 - 1/2 cup sugar with the pectin and use a whisk til it all blends in. Haven't had any problems with clumping that way though it does get a bit foamy so I have to let it settle. I add the rest of the sugar when the recipe says - usually after it boils for a bit. For the muscadine - it turned out fine. Now I don't make freezer jam but I wonder if trying the sugar/pectin combo would work anyway. I only can using hot water baths.
Thanks- I went back and added some more pectin and did it in a hot water bath and it is thicker, but still not 100% solid, about 3/4 of the way through. Maybe it needs more pectin? I dont remember which grapes these were because we had 4 or 5 vines. We will try agian maybe...
Ok, so I juiced the grapes... moving rather slowly to get it done last night since it was late. Going to go ahead and today and make the jelly from the scuppernog and the muscadine. I also make some apple juice a couple of nights ago to jelly today as well. So I should have enough to make at least 20 8oz jars if not more. Unfortunately, I looked and don't have enough pectin so I have to drive ALL the way to town and get some more. ARGH!
Spaghetti sauce! Tomatoes, basil, parsley, onions, garlic - all from the garden!
Whooohooo.... 14 8 oz jars and 4 pint jars of muscadine, scuppernog and apple jelly. Even got an apple pie baking in the oven!
TIRED!!!!!!
TIRED!!!!!!
nothing
I have a brand new pressure canner staring at me! I ordered/bought ( whatever you want to call it
) a 1/2 cow so when the meat is done this week. I making 10 quart jars of chili and 10 quart jars of beef stew!
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my hero
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