What are you canning now?

[charlielynnsingletary]

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Sorry should have read all post. You can jar them just like everyhing else. I flash boil mine so the skins come off. Then you can add all kind off veggies to them before you seal them.
I use peppers,onions,and garlic.

 

[JennsPeeps]

Last year I canned 7 quarts of tomatoes & 12 quarts of sauce. We used them up in about 6 months. Next year I'll can at LEAST 2x that. We LOVE canned tomatoes and use them all the time.

Here's how: http://www.pickyourown.org//canning_tomatoes.htm

 

[lorrir]

I canned 24 quarts of strawberry and peach preserves last month, this month I'm freezing green beans and waiting for the tomatoe crop to come in. I have two Roma's planted and I'm going to try to cook some tomatoes down into sauce, I only do the water bath type of canning, the pressure cooker scares me.

 

[Steve_of_sandspoultry]

You are lucky, our green beans are just filling out now. Pressure canning saves alot of time and I think it makes a better seal.

My mom would always leave the kitchen when we had the pressure canner going

Steve in NC

 

[NancyP]

Hello everyone.
I am brand new to canning. I have chili going in the pressure canner right now and will be making pickled beets and apple butter next. I am following all the directions but am lacking in confidence.
Nancy

 

[ozark hen]

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Hi there Nancy, just had to jump in here and tell you to try Crockpot Apple Butter. It is amazing and I have friends who just whip it up as soon as they run out so they always have it on hand. It is wonderful. I don't have a pressure canner and wish I did as I envy all you gals on here to put up some awesome things.
here you go:
https://www.backyardchickens.com/forum/viewtopic.php?id=21566

 

[Dragonfly Ranch]

Hats off to you - I have a pressure canner but am too scared to use it. I have only been canning for two summers and confidence keeps gettinig better all the time. I love this site since I feel I can get the advice from others that I have been longing for. I wish I had family member or friend who did canning - but haven't found a mentor yet. But keep it up and you'll be fine and just think of all the goodies that you will have year round.

 

[SportTees]

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Neat site-thanks

 

[JennsPeeps]

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Nancy, I felt that same exact way the first time I canned, both with HWB and a pressure canner! Follow the directions, be careful about steams & burns, and leave the stuff alone once you pull it out of the canner (i.e. don't try to tighten the lids). When you open it to use it, use your senses:
* does it look right (no discoloration, mold or mildew)?
* does is smell right?

Don't re-process jars - just eat them right away. That is the bummer of pressure-canning: unsealed jars really get on my nerves!!

 

[Kim_NC]

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We like to can whole tomatoes, tomato sauce and vegetable soup base using tomatoes. The whole tomatoes and tomato sauce are the most versatile. In the Winter we get them out for making spaghetti sauce, marinara sauce, pizza sauce, casseroles, chili, stews, etc. We also find it quicker to can just the whole tomatoes and tomato sauce than to make all those individual products like spaghetti sauce during the Summer canning season.

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You'll get the hang of it and gain confidence. Everyone here is quite helpful.....ask anything.