What are you canning now?

[mickey328]

When it comes to canning much of anything, you can put in it what you like as long as you process it "properly" for what would take the longest time.

 

[clucksbc]

I am wondering how to store my cracklings...
rendering fat was a lot of work..!!!!!!
I think one would put them in the freezer????
but I am suffering from being well blessed...
and there Is NO room...
can i just keep them is vacume sealed canning jars..??
probably shouldn''t be keeping the tasty fat temptation
but they are good..

 

[Kismet]

I am wondering how to store my cracklings...
rendering fat was a lot of work..!!!!!!
I think one would put them in the freezer????
but I am suffering from being well blessed...
and there Is NO room...
can i just keep them is vacume sealed canning jars..??
probably shouldn''t be keeping the tasty fat temptation
but they are good..

I render my pig fat in the crock pot, so it's no work at all. I just occasionally walk by and pour the new liquid fat into the ball jar where I am collecting it and let the rest continue to render. I feed the cracklings to the chickens who just love them. You're right - it is too tasty a temptation to keep around.

 

[erinszoo]

Use the banana for banana bread or freeze it for a smoothie.

 

[rancher hicks]

I'd be very nervous about water bath canning it. I also through mine in the freezer till I get enough to do something with. And they DO make excellent smoothies...blend it up with a bit of honey, yogurt and milk...yum!

I have a recipe for Banana butter and it says to waterbath can it, so I figure this should be ok. It's only one banana. I tossed it in and it's tastes fine. Though I'm tired of tasting applesauce.

No one here will get around to making banana bread nor do we drink smoothies.

 

[bockbock2008]

erinszoo !! Way to go!

 

[jomoncon]

Yesterday, I was looking for a different apple canning recipe & tried Buttery, Caramel Apple Jam. This stuff was delicious! My DH even warmed a little & used it for an ice-cream topping! I got 8 1/2 cups. I misread the ingredients & added 1 package of dry pectin, hen it really called for 1 1/2 packages. The jam still came out fine, although a little soft. I really think 1 1/2 packages would have been too much.
http://allrecipes.com/recipe/buttery-caramel-apple-jam/

 

[rancher hicks]

Yesterday, I was looking for a different apple canning recipe & tried Buttery, Caramel Apple Jam. This stuff was delicious! My DH even warmed a little & used it for an ice-cream topping! I got 8 1/2 cups. I misread the ingredients & added 1 package of dry pectin, hen it really called for 1 1/2 packages. The jam still came out fine, although a little soft. I really think 1 1/2 packages would have been too much.
http://allrecipes.com/recipe/buttery-caramel-apple-jam/

I may try this as the apples I was given are very tart and need more sugar than I'd like. My last batch I added about a 1/2 cup more and it was still not as sweet as you would think.

I have a pear/apple compote with walnuts that is very good over ice cream.

 

[mickey328]

After looking at that recipe, I wonder if you couldn't make apple butter with at least some brown sugar rather than all white. Probably wouldn't need quite as much since the long cooking seems to provide some natural sweetness on its own. I've got plenty of various kinds of apples this year so I may do a little experimentation.

Did up 5 quarts of beef roasts, 6 of chicken; 12 pints ground beef and 6 pints of beef stock yesterday. Today I'm going to prep carrots and will hopefully get them processed tomorrow morning and head to the Sustainability Fair for a few hours in the afternoon. Next week is apples. At least they don't need pressure canning so hopefully it'll go a bit faster and I can do them around my work schedule.

 

[Pozees]

After looking at that recipe, I wonder if you couldn't make apple butter with at least some brown sugar rather than all white. Probably wouldn't need quite as much since the long cooking seems to provide some natural sweetness on its own. I've got plenty of various kinds of apples this year so I may do a little experimentation.

Did up 5 quarts of beef roasts, 6 of chicken; 12 pints ground beef and 6 pints of beef stock yesterday. Today I'm going to prep carrots and will hopefully get them processed tomorrow morning and head to the Sustainability Fair for a few hours in the afternoon. Next week is apples. At least they don't need pressure canning so hopefully it'll go a bit faster and I can do them around my work schedule.

When you pressure can meat, do you usually let the process of pressure canning do the cooking, or are there times you cook the meat first and then can? Sorry, I am SUCH a tenderfoot when it comes to canning. Just got my first water bath canner, but if I get brave I'm going to try what I mentioned a few days ago, get a pressure canner and try to put together the meat and vegetable and broth/gravy part of dinners so I can just heat and add to pasta, rice or starch for DH's dinners.