What are you canning now?

[Dragonfly Ranch]

Quote:
Not sure about New York - but in Northern California I get $5.00 for 8oz jar. The bummer is they changed the laws here and I can only sell if prepared in a certified kitchen. Have been looking for one to rent - but no luck yet. So I sell to only friends and family who are happy to help support our farm and want to know where their food came from.

Sandee

 

[Whispering Winds]

Quote:
How do you can broth? I ordered a new canning book, but I am not too happy with it . . .sort of an off brand if you know what I mean.

 

[chicken stalker]

Quote:
Not sure about New York - but in Northern California I get $5.00 for 8oz jar. The bummer is they changed the laws here and I can only sell if prepared in a certified kitchen. Have been looking for one to rent - but no luck yet. So I sell to only friends and family who are happy to help support our farm and want to know where their food came from.

Sandee

hmmm...does anyone in NY know if there is a similiar requirement?

 

[huntinwidow]

Quote:
You should try canning Okra. I have found it to be much easier than freezing and better tasting too.

 

[chicks4kids]

Canned some chicken today...Yay! Chilling the broth for tomorrow, and now waiting on some green beans to process (with bacon)!! Can't wait to hit the sack after today (I butchered the chickens yesterday!) Doin' the last batch of rasp. jelly tomorrow as well!! Plus, I'm soaking some kidney beans tonight for tomorrows canning.

Neverending!!

We are all so busy!!

 

[HennysMom]

Quote:
Here is you a recipe for some......

Peach jam

10 medium ripe fresh peaches, peeled, pitted, and finely chopped
2 tablespoons fresh lemon juice
1 3/4 ounce powdered fruit pectin
3 1/2 cups sugar
1 teaspoon butter, melted


Turn this recipe into a puzzle! [click]



Directions:

In an 8-quart kettle, combine the peaches and lemon juice.

In a small bowl, combine the pectin and 1/4 cup of the sugar and mix well. Stir into the peach mixture along with the butter.

Over medium-high heat, bring the peach mixture to a full boil, stirring constantly. Stir in the remaining 3 1/4 cups sugar, return the mixture to a full boil, and cook for 1 minute, stirring constantly.

Remove from heat, quickly skim off any foam, and ladle the jam at once into hot, sterilized Ball Mason jars, leaving a 1/4-inch space at the top of each jar. Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings.

Process in a bath of boiling water for 5 minutes (water should cover the jars by about 1 inch), cool on a wire rack, and store in a cool, dry place.

Thanks Acres...

do you know how many cups 10 peaches makes when pitted/cut? I've already got 16 cups in the freezer (done in 4 cup increments, so 1 quart each). Would that recipe above be for a quart of peaches?

 

[Kim_NC]

Quote:
I have the Presto 16 qt and 23 qt. I love them both...the 16 qt has been with me for 20+ yrs. The larger one is about the same age, it was my Dad's.

One thing I like better about the 23 qt is: it doubles as a boiling water bath canner, even for quarts. The 16 qt is only deep enough to water bath pints.

 

[ozark hen]

thanks Kim, I think the one they had (don't remember how many qts) was about the same size or larger than my granite water bath. I would love to have a really good one but with the money situation, I want to be able to get what I can afford. that makes me happy, thanks!

 

[Acre of Blessings]

Quote:
How do you can broth? I ordered a new canning book, but I am not too happy with it . . .sort of an off brand if you know what I mean.

I can all the chicken first. Then after thats done I just dip the brith into hot jars and process for 25 min. (for safety) and wala!! you have canned broth without all that sodium fro store bought broth.

 

[Acre of Blessings]

Quote:
Here is you a recipe for some......

Peach jam

10 medium ripe fresh peaches, peeled, pitted, and finely chopped
2 tablespoons fresh lemon juice
1 3/4 ounce powdered fruit pectin
3 1/2 cups sugar
1 teaspoon butter, melted


Turn this recipe into a puzzle! [click]



Directions:

In an 8-quart kettle, combine the peaches and lemon juice.

In a small bowl, combine the pectin and 1/4 cup of the sugar and mix well. Stir into the peach mixture along with the butter.

Over medium-high heat, bring the peach mixture to a full boil, stirring constantly. Stir in the remaining 3 1/4 cups sugar, return the mixture to a full boil, and cook for 1 minute, stirring constantly.

Remove from heat, quickly skim off any foam, and ladle the jam at once into hot, sterilized Ball Mason jars, leaving a 1/4-inch space at the top of each jar. Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings.

Process in a bath of boiling water for 5 minutes (water should cover the jars by about 1 inch), cool on a wire rack, and store in a cool, dry place.

Thanks Acres...

do you know how many cups 10 peaches makes when pitted/cut? I've already got 16 cups in the freezer (done in 4 cup increments, so 1 quart each). Would that recipe above be for a quart of peaches?

I am thinking that this recipe yields about 4 pints of jam (pretty sure, like 90% sure)

It could possible make more, but it according to how you fill your jars and how big the peaches are that you will be using.