What are you canning now?

[KDbeads]

Quote:
I did. I did the water bath method vs pressure canning.
I used to buy it at the store, and ended up tossing it out before anyone ate it. The homemade is a favorite of my husbands.
Someone else did kraut on here. Do a byc search and see what they did.
I had trouble getting the brine to sour, so I added some homemade vinegar and got the mother started that way. cheat.

I know.

BRILLIANT! I was wondering why mine still wasn't souring.

Quote:
I've never had issues with mine starting, then again I don't seal off all the air to the brine like some of the recipes I've seen. I've only made very small batches before this, just half a head of cabbage or less. This time I'm doing the bavarian style and a spicy so far.... still have another 5 pounds, bought 15 pounds not 10!

Will look it up, thanks 3goodeggs, the ball book says water bath and the other old recipe book I have says to pressure can it

Think I'm listening to the ball book!
Tracy, the bavarian style is the same but with regular cabbage! Cool..... will have to try the red cabbage next time it's on sale!

Any thoughts on canning in half pints vs pints on this? We normally only use about a cup at a time unless I'm making sauerkraut soup, wouldn't want to waste any!

 

[cravenchx]

I made kraut this year, and oh dear,
way too much salt, but I canned it anyway.
Think maybe I'll just wash it before using and
see how that works.

 

[KenK]

Quote:
That sounds tasty. Recipe, please.

 

[KenK]

Quote:
Anybody ever buy the "krisp kraut" from the store? It's in the refrigerator case in a plastic pouch. That's my favorite, only buy it when I'm really craving a Reuben sandwich though.

Going to have an overload of cabbages so I just may try making some kraut this year.

 

[jcatblum]

Today I did 7 quarts of pinto beans & 3 quarts of chicken broth.

Pinto beans look great but I am a little nervous. Asked DD to put 1/2t of coriander in each jar & she did cayanne pepper instead!!! Teenagers do have selective hearing! Hopefully it won't be too over the top. I will test a jar this week sometime.

 

[marty8587]

Quote:
Sounds like chilli beans!!

 

[Sparks]

Canning beef stock tomorrow. Picked up 35 pounds of bones. 35 cents a pound. Roasted the bones and now simmered in water and veggies. Will can tomorrow as I insulated the attic today

 

[marty8587]

I wish I had acess to cheap bones, I do chicken stock and would like to do beef as well.

 

[vfem]

Quote:
Ask a local butcher, they sell bones or give them away depending! Never hurts to ask!

 

[rancher hicks]

I couldn't sleep so I got up at 2:30 and finished making the Apple Jelly I started yesterday. 13 jars plus the fridge amount. There is always some left over so it goes in the fridge for immediate tasting by the family.

You would think with all the peels and lemon juice there would be enough pectin to get a good set. But I still throw some powdered pectin in for good measure. I hope it sets well. The drips on the stove seemed to be ok but the stuff in the dish from the freezer didn't seem ok.

On the other hand I hope it's not to hard either.

I do have question though. If I processed the apples and just made the juice, could I freeze the juice and then boil it up later and make jelly? I have a friend with a tree full of apples and I do have a freezer so I could freeze some. What if I just cooked up all the apples and then froze them and then strained for the juice? One thing my recipe calls for is just cutting up the apples, seeds cores and all and then straining for the juice to make jelly.

Well I think I can sleep now,

Rancher