What are you canning now?

[omaeve]

Ok canning geniuses!!! I need help again
Mybwatermelon jelly didnt form..runny and my Cherry bomb jelly disnt form...I have 14 1/2 pint jars of both...what would you do? Exactly what would you do? This rots! Lol

put in a bowl with cram cheese it makes a great dip

 

[rancher hicks]

I froze some beans but won't make any jams or jellies til the heat lets up. Might as well not waste the heat from the stove, but save it for the winter or when things get cold.

I picked some cukes but DW says not to do pickles. I just know I'm going to regret it.

I told her there were cukes but she forgot and bought some at the store. Sorry, but I wanted to kick her butt.

 

[3goodeggs]

Here's about 1/2 of what I've canned so far, the rest is in my storage bench in the living room. It just keeps on growing!

Yup. I think we need a processing kitchen and a walk in freezer and a storage building.
But if I had that kind of money, I wouldn't need to garden or can. (but I would anyway.)

 

[3goodeggs]

Quote: My watermelon did not jell either. This is a good idea.
I would think the cherry would be delightful over ice cream.

I checked out your spoiler, I always heard it was "whistling women and cackling hens all came to no good ends."
I thought I was a good whistler in my youth,so I heard this a LOT. No one appreciated my rendition of Proud Mary but me. humph.
It wasn't until I got cackling hens that I realized what I put them through.
Glad I did not end up in the stew pot.

 

[sonew123]

My watermelon did not jell either. This is a good idea.
I would think the cherry would be delightful over ice cream.

I checked out your spoiler, I always heard it was "whistling women and cackling hens all came to no good ends."
I thought I was a good whistler in my youth,so I heard this a LOT.  No one appreciated my rendition of Proud Mary but me. humph.
It wasn't until I got cackling hens that I realized what I put them through.
Glad I did not end up in the stew pot.

I might do a few like that but I had people waiting for the jelly;( i will redo it all this weekend if it doesnt gel...

 

[rancher hicks]

Ok canning geniuses!!! I need help again
Mybwatermelon jelly didnt form..runny and my Cherry bomb jelly disnt form...I have 14 1/2 pint jars of both...what would you do? Exactly what would you do? This rots! Lol

Depending on how runny it is. I would either redo it with more Sure Gel or Pectin or if it's not too runny use it over ice cream or in a coffee cake recipe. You might save it to make a Trifle or Cobbler, adding more whole fruit.

Try taking the Watermelon and adding some plain gelatin to it and see if you can make Watermelon Jello. I love Jello and Watermelon.

Jam and Jelly recipes that call for no Commercial Pectin don't do well for me so I add some anyhow. I just can't seem to bring it to 220* here.

Have a nice day. I think there is some Jello in the cupboard. I hear it calling.

 

[bockbock2008]

Where did you find a copycat recipe for ragu? How large a batch does it make? I wasn't super crazy about the sauce I've canned the last couple of years (not bad, just not great), so I would love to try a new spaghetti recipe!

Here is the Ragu recipe I'm going to try this weekend:

1/2 bushel tomatoes
2 hot peppers or 2 tbsp. dried
2 c vegetable oil
1 entire bulb garlic
4 green peppers
3 lb onions 1/2 c canning salt 1 tsp basil
1/4 c oregano or 3 tbsp dried
1/2 to 1 1/2 c sugar ( start with 1/2 c and add to taste after sauce has simmered awhile)

Cook onions, garlic and green peppers in oil for 1/2 hour. Put through blender until liquified. Put tomatoes ( just wash and core leaving skins and seeds) through blender until liquified. Boil everything together until desired consistency. Add 1 large can tomato paste for added flavor. Mix well. Pour into plastic container and freeze. To can: heat to boiling put in sterilized jars to brim, seal at once.

That is the recipe verbatim. I'm going to run my tomatoes through my sauce master with the salsa screen to remove the skin and core. Then leave 1/4" headspace and water bath for 35 minutes for pints and 40 minutes for quarts.

 

[Frogdogtimestwo]

I would highly recommend pressure canning that recipe, that is A LOT of oil in that recipe and there doesn't seem to be enough acid (most tomatoes today do not have the acid our Grandmothers toms had in them, along with the other low acid peppers, etc being used) in that recipe to be considered safe to water bath IMHO..
Please be safe when pulling recipes off the internet, most of them do not meet modern safe canning practices.

 

[Mtn Laurel]

I've not canned in 30 years and just got back into it this year. Biggest problem was finding jars that didn't cost an arm and a leg! Seems that canning jars are now popular for weddings and crafting so they're not as inexpensive as they used to be. Got lucky with friends cleaning out basements and thrift shops. Thankfully!

I don't have a pressure canner so my options are limited. Have done sweet pickle relish and kosher dills so far. Am on the hunt for small peaches to make pickled peaches. Will also be doing tomato's when all my plants start producing.

Will keep an eye on this thread for more canning ideas!

 

[Cryptkeeper]

QUESTION
Before reading this thread I did not know that you can freeze tomatoes for canning later.
Do I need to blanch them first or just pick wash and freeze?
I use the skins and everything in my salsas and creole sauces.