What are you canning now?

[3goodeggs]

Thank You, very much! I appreciate it!

 

[KentuckyMom]

Today I canned ketchup. I used Mrs. Wages ketchup mix. I think I like the recipe in the Ball canning book better. It has more of the spices in it rather than just the plain tomato taste. But, you never know until you try it!

 

[donrae]

3goodeggs--I've canned my own beans a lot. I agree, the canned beans at the store are so expensive, but you can't beat the convenience! I also do plain pinto beans then "refry" them with seasonings to make refried beans, also too expensive IMO at the store.

My next adventure will be to cook beans then dehydrate them, to store a faster cooking bean that's lightweight. We'll see.

 

[akelley]

3goodeggs--I've canned my own beans a lot. I agree, the canned beans at the store are so expensive, but you can't beat the convenience! I also do plain pinto beans then "refry" them with seasonings to make refried beans, also too expensive IMO at the store.

My next adventure will be to cook beans then dehydrate them, to store a faster cooking bean that's lightweight. We'll see.

I also keep home-canned beans on hand. I make sure to always have black beans and garbanzo beans; we go through them so fast!

 

[tcox1963]

Hi all, I am new here. I love to cook. I can alot. Right now I am canning apples. I am going to make stewed apples this weekend.

So far I have made relish which turned out to be my favorite. Peach Conserve with Rum, jams, salsas and peaches.

Teresa

 

[3goodeggs]

Hi, Teresa, welcome!

 

[JesseK]

I have pickled eggs, but did not process them. They keep for at least a year in the refrigerator unprocessed.

Would you mind sharing a recipe? I tried making some for the first time, and the texture and flavor was no good. Or maybe that's just the way they taste and aren't for me. The whites were rubbery, the yolks were chalky and they just tasted of vinegar.

 

[Arielle]

Quote: THat is OLD!! WHen Iused to wrie down recipes that my mother and I made, the details were missing because I already knew how to make it and the oven temp, or which spoon to use, or which rack in the oven-- was in my head so didn't need. OR so I thought-- Now 30 years later, I don't remember the details of many of them.

Okay, I found it tonight!!!
German Potato Salad

About 4 lbs. potatoes
1 lb. Bacon
1 1/2 - 2 cups apple cider vinegar
1 cup sugar
1 TBSP flour
Cook potatoes with skins on , then peel and slice or cut into chunks. Cut and fry up bacon but don't let it get too done. Drain off all but 2 Tablespoons of the fat.
Mix sugar, bacon, and vinegar together and let boil about 3-5 minutes.
Mix flour in about 2 TBSP Cold water then pour slowly into vinegar mixture. Cook for a few minutes until thickened.
Mix vinegar mixture with potatoes.
You can mix vinegar with water or add more sugar if the mixture is too sour or vice versa if it is too sweet.

One of my favorites is German potato salad. Thank you for posting.

Quote:
I would say that is about right!!! lol I love mine as they hold up for lunches. THe flavor gets better with time-- I leave mine for several weeks. Every jar is a little different. Garlic, or dill, pickline spices, more bay leaves. I"ll polish off 12 eggs in 3-4 days!! ( I only refrigerate mine, no process.)

 

[JesseK]

Okay...I tried them after a week, and now it's been about a month, so I will give them one more try lol. I really want to like them!

 

[akelley]

Okay...I tried them after a week, and now it's been about a month, so I will give them one more try lol. I really want to like them!

What don't you like about them? If it's the taste you can always try a different brine recipe. If it's the colir you can add a sliced beet to the brine (that's what I do; they just look unappetizing to me otherwise). If it's the texture, then I'm not sure you can do anything about it.
It's worth it to experiment!