What are you canning now?

[~*B*~]

cherry jam

 

[SportTees]

Quote:
In a pressure canner.

Thank You - Do you have good results from canning prepared foods or does it taste like something you would get canned at the grocery store?

CAn you get some of the ingredients out of a store bought can and then recan them in your recipe?

 

[giasmom]

Quote:
In a pressure canner.

Thank You - Do you have good results from canning prepared foods or does it taste like something you would get canned at the grocery store?

CAn you get some of the ingredients out of a store bought can and then recan them in your recipe?

I can answer part of that. No, none of my home canned items taste like anything in a can at the grocery store. Much better & fresher.
Why wouldn't you just use fresh veggies instead of canned? I don't know if you can re-can canned items or not.

 

[SportTees]

Quote:
Thank You - Do you have good results from canning prepared foods or does it taste like something you would get canned at the grocery store?

CAn you get some of the ingredients out of a store bought can and then recan them in your recipe?

I can answer part of that. No, none of my home canned items taste like anything in a can at the grocery store. Much better & fresher.
Why wouldn't you just use fresh veggies instead of canned? I don't know if you can re-can canned items or not.

I was just curious in case you didn't have one of the items needed for a recipe

 

[freemotion]

I have used canned tomatoes to make spaghetti sauce, pizza sauce, and chili and canned my own versions. Much better, IMO, than anything available already made and canned. Even better with home-grown tomatoes, but those are not always available when you want a batch of chili.

Canned tomatoes are the ONLY veggie I will buy in a can. Unless you count black olives.

 

[Acre of Blessings]

Getting ready to make more Zuchinni relish today.....may also make more squash relish. I have cukes sititng in the brine right now (I use a 10 day recipe for them) they wil be Bread & Butter pickles when their done.

 

[Acre of Blessings]

Quote:
I have canned spaghetti sause w/ meat in it but not the noodles (i never can noodles). I have also canned several jars of chilli and other types of meat.

here is a little info I found on the net for cream and milk based soups and for noodles........just for your future reference......

***Provide the capability to can your own soups and stocks containing vegetables and meats. Some people like to preserve their leftovers after they make a big kettle of soup. When canning soups, you will have to keep a couple things in mind to be successful. Cream-based or milk-based soups are not recommended for home canning. I’ve read that the milk product will tend to separate during the canning process. I’m not saying it is impossible but I’ve read several warnings against trying it. What you can do is preserve the soup base and then add the cream or milk later when you heat up the soup to eat. For example, for cream of mushroom soup, you would can the mushroom broth and then add the cream when you open the jar and reheat the soup. This applies to any cream of vegetable soup. The same principle will be necessary for pasta and noodles. Do not can the soup with the noodles in it. They will likely break down and dissolve during processing. Simply add the noodles when you heat the soup before serving.***

 

[SportTees]

Quote:
I have canned spaghetti sause w/ meat in it but not the noodles (i never can noodles). I have also canned several jars of chilli and other types of meat.

here is a little info I found on the net for cream and milk based soups and for noodles........just for your future reference......

***Provide the capability to can your own soups and stocks containing vegetables and meats. Some people like to preserve their leftovers after they make a big kettle of soup. When canning soups, you will have to keep a couple things in mind to be successful. Cream-based or milk-based soups are not recommended for home canning. I’ve read that the milk product will tend to separate during the canning process. I’m not saying it is impossible but I’ve read several warnings against trying it. What you can do is preserve the soup base and then add the cream or milk later when you heat up the soup to eat. For example, for cream of mushroom soup, you would can the mushroom broth and then add the cream when you open the jar and reheat the soup. This applies to any cream of vegetable soup. The same principle will be necessary for pasta and noodles. Do not can the soup with the noodles in it. They will likely break down and dissolve during processing. Simply add the noodles when you heat the soup before serving.***

Thank you- I did not think of how milk and cream bases would have reacted.

 

[freemotion]

There is a great recipe on the ss forum for "cream of x soup" for canning. Put farmerlor in the search as the author. I make the cream of mushroom, for all those easy recipes that call for a can of cream of mushroom soup. It is WONDERFUL!!!! No more store-bought cream of chemical soup here. And the base is home-made chicken broth, double-yum.

Meals are so yummy here now. Imagine anything in the crockpot with a jar of home-canned cream of mushroom soup and an equal amount of fresh goat's milk. Or cubed pork, browned with garlic and onions, and simmered with a jar of cream of mushroom soup, served over.....rice? Noodles? My favorite, a slice of whole wheat bread?

You just gotta check it out!

Thanks again, farmerlor!

 

[JennsPeeps]

My stuff tastes much better than the store-bought canned items: it tastes like my cooking! The fact is, your home canned items will have less salt, no preservatives, and all-natural ingredients. You'll know where the things came from and you're more likely to use higher quality ingredients than Chef Boyardee.