What are you canning now?

[mickey328]

They're used for edible products. The plastic is of a somewhat different composition and won't break down leaching into stuff that's meant for consumption. Restaurants get a lot of their stuff in buckets...because of the quantities they order. They're great for all sorts of things, and folks have discovered it too! Used to be you could ask about any restaurant for their old buckets and they'd gladly give you all you want. Nowadays, they're getting (you should pardon the expression) scarce as hen'd teeth.

I use a number of them as primary fermenters for wine and mead...I bought a few at the brew store and I get my honey in bulk so it comes in gallon size buckets too. I don't keep them however...they give a discount if you take in your own container.

On deck tomorrow...peach something (not sure if peach vanilla sauce or peach butter yet) and apple something (not sure if butter, sauce or juice)...will figure it out tomorrow, LOL

 

[Carols Clucks]

I would love some ideas for figs and also for asian pears (if there are any good ones left-grr squirrel)

I think I got the best batch of Passion Fruit Jam made, well Passion Apple. In the past I have used just the passion fruit but it is hit or miss if it sets up. I think this batch will set. But it is a ton of work, so not sure how much more I might make next year. A blend with just the juice from the seeds would be sooooo much easier


And last, thanks for the basil jelly recipe, I followed it and used the liquid pectin, only it has not set yet. I did leave it in the canner about 5 extra minutes, got a work call, any ideas what is wrong or does it just take a couple of weeks to set up?

 

[sonew123]

Oh forgot to add I also did up the apples.

I ended up with a few jars of mushy like apple sauce. Perhaps because I used my emersion blender ?

and some lovely jars of Apple Pie Filling. Sadly one didn't seal properly so we were forced to eat the WHOLE thing!!




And Also managed a few jars of Ginger Vanilla Apple Jelly.

I experimented with this one because really apple peelings and cores
make the nastiest tasting juice ever!! LOL

Luckily my jelly turned out nice.

d

What recipe did you use for your pie filling??? Its so carmelized looking and oooh so delish!!! Mine came out pale! Maybe I didnt put enough spices in;(

 

[sonew123]

Did a search online and found out Walmart has food grade buckets near me.  They were only $2.58.  Could probably call around and get some for free, but geez, $2.58.  I'll take a dozen, please.

As far as the buckets...do you think calling a major food chain fast food place has them?? I recall a few years back someone did this and paid .50 each!! The restaurant made money and the buyer was thrilled!!!

 

[sonew123]

As far as the buckets...do you think calling a major food chain fast food place has them?? I recall a few years back someone did this and paid .50 each!! The restaurant made money and the buyer was thrilled!!!

NEVERMIND Mickey already covered this! Lol

 

[sonew123]

Hi momma!!

 

[rancher hicks]

Oh forgot to add I also did up the apples.

I ended up with a few jars of mushy like apple sauce. Perhaps because I used my emersion blender ?

and some lovely jars of Apple Pie Filling. Sadly one didn't seal properly so we were forced to eat the WHOLE thing!!




And Also managed a few jars of Ginger Vanilla Apple Jelly.

I experimented with this one because really apple peelings and cores
make the nastiest tasting juice ever!! LOL

Luckily my jelly turned out nice.

d

So, My crock is cracked, I've used both of my large stainless containers. Has anyone ever brined pickles in one of those plastic buckets, like the Home Depot buckets? Is this safe?

I personally like a chunky apple sauce, which is what I'm working on since early like 5:30 - 6. I couldn't sleep. Anyhow I have a question.

I washed a bunch of apples last night to get ready for today and put some in a plastic bowl, some in a stainless steel colander and other in another stainless steel colander. BUT the one isn't the shiny new colander turned golden brown. I washed them all with a bottle brush and hot water but only the ones in the newer colander turned brown. They were fine inside and I used them just the same. (they're in the pot now)
I do think it was more the Jonamacs though. Picked at the farm. There were some Mac's, Jonamacs, and some from a friend that are hard and look like granny smiths pretty much. I did a few of each.
But does anyone know why the skin would turn brown?

Also I have lots of apples, thank the Lord. Can I do some of these in a crock pot? I don't have only so much stove top room. I plan to run them through a food mill after they cook down.

I thought this place was about chickens but I'm learning a lot more than I bargained for.

 

[1mommahen]

Hi momma!!

Hi Natty! <3

 

[1mommahen]

My canning so far this season!

 

[sonew123]

My canning so far this season!

Your shelving unit looks just like mine!