What are you canning now?

[caspernc]

As reguards the pork.

You said you did yours in flour AFTER you canned it. and you said you had slices. So I was thinking you somehow managed to can whole pork chops and then you were some how able to get them out of the jar, without crumbling, seperate them and hold together long enough for you to dredge them in flour and fry them.

I just wanted to know how that was done. My pork, done in chunks, is very crumbly (Like tuna or canned chicken)if I am not careful and I cant imagine being able to plop it in some flour and fry it.

So I wanted to know the trick

I am trying to think of ways to use this canned pork, other than "pulled pork" to make it worth storing a bunch but really for the effort and cost I cant see doing too many versus a whole bunch of say beef or chicken as those can be made into nice soups as well. Ive never done a pork soup...

Oh man bruswick stew is the bomb! takes pork, chicken and beef and any other meat you throw in. All the veggies you have too.

 

[3goodeggs]

I have a Brunswick stew recipe that calls for 57 squirrels. I could probably do that with the ones in the backyard alone. . That's a lot of skinning. I think I would prefer pork

 

[Happy Chooks]

Apple butter cooking in the crockpot. Smells delicious.

 

[jomoncon]

Did 15 half-pints of orange marmalade - my first time. Does anyone know if it takes a long time to jell? My was finished about 12 hours ago & it's still runny.

 

[mickey328]

It can be difficult with citrus I would venture to say that if it hasn't set by now, it likely won't. Temp might help...try putting one in the fridge and see if that'll help set it up.

 

[clucksbc]

hummh....
for marmalade my hubby likes a family version...
seville oranges pressure cooked..then scooped...then measure and add and equal amount of sugar...and rinds..
I don't add pectin...just boil up a bit more...and thickens...
Dont know

I have been successful...reprocessing jams using this technique

If you are using powdered pectin:
For each quart of jam or jelly to be fixed, mix ¼ cup sugar, ¼ cup water or white grape juice, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin in a large pot. For the average batch of about 4 quarts total, that would be 1 cup sugar, 1 cup water or juice and about 1/4 cup lemon juice, plus about 1/2 box pectin, preferably the no-sugar variety.

good luck

 

[caspernc]

I canned 14 pints of collards. Called for 70 min at 10# so I added a piece of bacon and did 75 min. The left overs were done way before the canning process, and were SO GOOD. Will they be mushy or great? Has anyone on here canned collards? Most things in the south are cooked to death anyway but will it be too much. I had to try, Collards are so cheap this time of year. They love a frost, it makes them sweet. We got 40 pounds for $10.00! Hope they are good.

 

[off-grid hen]

Is there a set rule for switching low/no sugar pectin for the regular? I'm making "carrot cake" jam, and have not ever used the low sugar stuff unless I have a recipe. I would like to use less sugar, but this recipe calls for a mix of brown sugar and white sugar. I'm nervous about it, it's for gift baskets. Maybe I can make half a batch and see what happens, but I'd hate to waste. Im hoping theres a rule for the sugar to fruit ratio... the recipe calls for 2 cups shredded carrots, 1 cup of chopped pear, and a can of crushed pineapple(undrained). With spices and lemon juice, of course. The ratio of white to brown sugar is 2 cups brown and 4 cups of white. Recipe makes 7 half-pints.

I have already done applesauce, hot pepper jelly, picked beets, and cranberry tangerine spread. I can't wait to see a jar of each all done up in the baskets!

 

[rancher hicks]

Hello all...i Am hoping you don't mind me asking if Anyone has any experience with CERTO LITE powder..
Someone is selling on craigslist...cases..of 36 for $30...which to me sounds like a great deal...and i have
always HATTED the amound of sugar recipies call for...
is there a way to convert my recipies to be able to use certo lite..???how well does it work...Personally...i have had a lot of fails with the liquid packets...
any info would be greatly apreciated
thanks!!!!

You know now that you mention it I think the liquid doesn't work as well as the powder. I've used both. Personally I'd pass this deal.

I wonder if the liquid adds more "liquid to the recipe and that's why it doesn't work so well for me. Though you could check the date and refridgerate it?

 

[jomoncon]

Did 15 half-pints of orange marmalade - my first time. Does anyone know if it takes a long time to jell? My was finished about 12 hours ago & it's still runny.

I took a look at my orange marmalade this morning & I think it's finally jelled! I haven't opened one yet for a taste test, but am hoping for the best. I followed the instructions and recipe at PickYourOwn.org: http://www.pickyourown.org/marmalade.php