What are you canning now?

[HenThymes]

Quote:
Are they in Smithfield too??? What is the name of the kitchen store? Sorry so many questions but I am going to try and make the most of my trip to Smithfield.

ps- I have a poultry show there on the 10th.

 

[vfem]

Oh I'm going to miss you on the 10th! I have a lucheon for a friend's 40th birthday then, so I'll be in Apex.

Yes Carolina Pottery is in the same place as the kicthen store. I can't remember the name of the kitchen store, I think 'Gourmet' is in the name? They're both in the Carolina Outlet Mall, its right off of HWY 95 or Hwy 70. You'll see huge signs for it. The kitchen store is right by the GAP outlet on the right side, and the Carolina Pottery shop is to the left of the GAP outlet.

You'll see it once you see the outlet mall... they're in the section behind Cracker Barrel!

 

[rancher hicks]

Hi folks,

Me again. I've got a question. I have a recipe book. "50 Step by Step Homemade Preserves".

The problem I have is that it doesn't give instructions for canning in a Water bath or Pressure cooking way. Rather it has "using waxed discs and cellophane covers"

It doesn't give storage times either.

Can I can these recipes with a water bath and how do I know how long to boil them?


Also I have a recipe for Apple Pie filling and it says to leave a 1 inch head space. I do know that there were some here experiencing boil over in the canning process. Did your recipes call for this amount of head space and did they still boil over? I've like to do some pie fillings.

One other thing. When I was in Alabama, I bought some Watermelon Jelly. Does anyone have a recipe for this? It's my favorite thing to eat in the summer and I'd like to do some jelly for the winter months.


Thanks,

Rancher

 

[vfem]

Quote:
When was this book published?

 

[BarefootMom]

Quote:
the wax would be parrafin, which many people still do for jelly and jams, I would try and find a similar recipe and do that time on water bath. As for the cellophane covers, in Australia they still use them

according to a fellow canner on our FB site (she is austrailian that they use the covers on jams, jellies, and relishes. They are not water bathed and are not kept in the fridge.

As for headspace, I always just fill to the shoulder.

This recipe is highly recommended too for watermelon Jelly - http://www.pickyourown.org/watermelonjelly.htm

 

[BarefootMom]

5 quarts of Venison and potatoes in the PC!

 

[Happy Chooks]

I have this one bookmarked for Watermelon Jelly - haven't tried it yet though.
http://allrecipes.com//Recipe/watermelon-preserves/Detail.aspx

 

[vfem]

Ooooh.... I need to get in the kitchen and restock my rosemary & lavender jellies. I'm shocked their almost gone!

We're pretty much going to sell out of everything this year. I don't think I was as well stocked this year as I was last year because I got sick in prime harvest season. Booooo

 

[h4ppy-chris]

can any one help me, i want to make apple pie filling and can it, but the recipes ask for clearjel and i can not buy it here in the uk

from the pics i have seen when using corn starch it goes lumpy in the jars, when i reheat it out of the jar would it go back to how it was before canning it?
is there some thing else i can use?
this site show canning with corn starch and clearjel http://www.simplycanning.com/clear-jel.html#axzz1fCRj8X9b
.
.
anyone want to sell me some clearjel and ship it to the UK i can pay you though paypal, pm me if you can. i can buy it from a site $60 for 5lb shipped to me

 

[3goodeggs]

I have the same issue and I LIVE in the states. I used powdered tapioca. It seems good enough, but It still doesn't have that 'comstock' canned fruit filling look.