What are you canning now?

[holyhart]

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.

Quote: That is a lot of oil. I think Ball recommends only 1/2 cup of oil? So perhaps it is a misprint. I'm thinking that 2 CUPS of oil would not look or taste all that pretty either. Also, if you add a bit of nice red wine with a pH lower than 4.0 (should say right on the lable) it helps to make your overall sauce a safer acid level for canning using a water bath.

Cutting the oil, adding the wine (as I usually do anyhow), I think I will try this recipe.

 

[holyhart]

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

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...

Out of curiousity, what kind of pectin did you use? I rarely have good luck on liquid pectin recipes. I know there are folks who SWEAR by it, but I generally don't get a good set. Either too soft or a weird goopy-ish texture. So I was just wondering. I wonder if it is an altitude thing? Anyway, I would definately redo them. I hate having to redo jams/jellies! I didn't think that my strawberry wine jams were going to set either, but after 24 hours they did. So far this year, everything has set well.

 

[Carols Clucks]

hmmm maybe I canned some catsup

 

[Happy Chooks]

Awwwwwwww.

 

[sonew123]

Out of curiousity, what kind of pectin did you use?  I rarely have good luck on liquid pectin recipes.  I know there are folks who SWEAR by it, but I generally don't get a good set.  Either too soft or a weird goopy-ish texture.  So I was just wondering.  I wonder if it is an altitude thing?  Anyway, I would definately redo them.  I hate having to redo jams/jellies!  I didn't think that my strawberry wine jams were going to set either, but after 24 hours they did.  So far this year, everything has set well.

Hmmmm i swear i posted to this earlier i use liquid...i must have 50 boxes for this season! Some work some dont;(

 

[sonew123]

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. 

 

Now theres a thought...im just sick of wasting all the lids redoing it all...you dont reuse the lids do you?

 

[sonew123]

Thatnk you again Mr. Neighbor! Im sorry your raspberry bushes over lap over my driveway accross the street from my house...at 6$ a pint in the stores...Ill keep helping myself to those beautiful berries at dusk!!! Lol

 

[rancher hicks]

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.

I would just wash and freeze them. They will peel as though you'd blanched them. OR you could blanch them and then freeze them, but you'd be adding an extra step.

 

[bockbock2008]

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.

I was wondering about that. The fact that there wasn't any lemon juice or anything suggested. Hadn't given a thought to the oil in it though. Thanks for the heads up!

 

[rancher hicks]

Now theres a thought...im just sick of wasting all the lids redoing it all...you dont reuse the lids do you?

I wouldn't reuse the lids but I believe there are new reusable lids. But not the metal ones.