What are you canning now?

[KentuckyMom]

Raech, Here are a couple of recipes that I have tried and liked...
One recipe I adapted according to my biggest pot size so you may have to play with amounts-
Tomatoes to fill a 2.5 gallon pot
3 tablespoons garlic powder
2 tablespoons dried oregano
1 3/4 to 2 tablespoons dried basil
1 tablespoon salt
3/4 tablespoon black pepper
2 tablespoons sugar
2 green peppers chopped
1 1/2 to 2 onions chopped
6 ounces mushrooms sliced or chopped

Mix all ingredients and cook down until thickened. Or you can go ahead and can it after cooking for about 15 minutes and just add a can of tomato paste when you make it. Using a pressure canner leave 1 inch headspace and can at 10 pounds pressure for 25 minutes for quarts or 20 minutes for pints. I also processed this recipe for 35 minutes using a boiling water bath and they turned out just fine. The more I read though the more I see that when you can low acid foods with the tomatoes you should use the pressure canner.

 

[peeweesfarm]

wild Blue berry jam, rubarb-blueberry jam, silver salmon, smoked silvers, Chicken , moose, Green salsa, Chow-chow, red salsa' raspberry jam, that was this fall, next year hmmmmmm

 

[KentuckyMom]

Ok , next recipe ....
Spaghetti sauce with meat
1/4 cup olive oil
1 large onion chopped
1 tablespoon minced garlic
2 cups sliced mushrooms
1 pound sausage
2-6 oz. Cans of tomato paste
1- 46 oz. Can of tomato juice
1- 16 oz. Can of tomatoes
1 cup of Burgandy cooking wine ( this can be omitted )
1 1/2 tablespoons dried oregano
1 tablespoon dried basil
2 tablespoons dried parsley
1 tablespoon minced garlic
1/2 cup sugar
1 tabblespoon garlic salt
The longer you cook this one,the better it tastes.To can it use 1 inch headspace and process in a pressure canner at 10 pounds pressure for 60 minutes for pints and 70 minutes for quarts.
This recipe was really good but I don' t make it as often because I do not keep all of those ingredients readily
available. It was a " try something new and different" kind
of recipe. As for canning tomato paste , I' m with you, I would like to do it too if someone can tell us how!

 

[Raech]

Looks like I am going to have to get the seal replaced on Grandma's pressure canner and start doing my tomatoes up this way. Thank you KentuckyMom, I will try those next time I make spaghetti.

 

[Arielle]

I will have to try pork and beans again. I canned some earlier this year and the consistency of the beans and sauce wasn't right. Some beans were squishy and some too hard and there needed to be more sauce. I put the beans in, then poured the sauce into the jar on top of them. I think I'll mix the beans and sauce together and then put them in the jar this time. We had scalloped ham and potatoes for dinner tonight with only a serving spoon of leftovers!

You might par boiling the beans first until soft. I make huge pots of beans now but my kids eat it up so fast I only have enough to freeze a few pints. So I aplogize I don't know th amt of cooking time combined with processing time to get the right texture--we like mushy.

wild Blue berry jam, rubarb-blueberry jam, silver salmon, smoked silvers, Chicken , moose, Green salsa, Chow-chow, red salsa' raspberry jam, that was this fall, next year hmmmmmm

YUMMMMM

 

[Beekissed]

Finally done with canning for the season. Over four dozen jars of canned chicken and broth out of 26 chickens processed. I'm glad to have that done for now and can spend the rest of the winter eating the proceeds. Only had one jar out of the very last batch to not seal, so I'll be having me some soup this week from that one.

 

[math ace]

Finally done with canning for the season. Over four dozen jars of canned chicken and broth out of 26 chickens processed. I'm glad to have that done for now and can spend the rest of the winter eating the proceeds. Only had one jar out of the very last batch to not seal, so I'll be having me some soup this week from that one.

BeeKissed,

What age do you think is the best age to process the chickens, specifically the roosters?

 

[Beekissed]

BeeKissed,

What age do you think is the best age to process the chickens, specifically the roosters?

Depending on how fast they put on meat, anywhere from 3-5 mo. is usually a tender bird, though I've had some that were still of great tenderness at 6 mo. At three months they rarely have good breast development enough for processing, though some meatier breeds may have. Past 6 mo. they are usually on their way to becoming a bit tough and stringy. I find that five months is a good age to shoot for to give your bird time to develop breasts and thighs enough to make a good meal.

 

[Raech]

Here is a link and recipe for tomato paste.

http://pickyourown.org/canning_tomatopaste.htm

• Tomatoes - 8 quarts peeled, cored chopped tomatoes (about 4 dozen large tomatoes) - best to use Roma type / paste tomatoes
• Red peppers - 1½ cups chopped sweet red peppers (about 3 whole peppers)
• Bay - 2 bay leaves
• Salt - 1 teaspoon canning or pickling salt (optional)
• Garlic - 1 clove garlic (optional)
• lemon juice - fresh or bottled, about 1/2 cup
  Remove the skins, bruises and tough parts
  Then you can cut the tomatoes in quarters and remove the tough part around the stem and any bruised or soft parts.
  Squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds. Another way to do it is to cut each tomato in half, across it, instead of lengthwise. Then just shake the seeds and juice out.
  Toss the squeezed tomatoes into a colander or drainer, while you work on others. This helps more of the water to drain off.
  Blend the tomatoes in a blender, food processor or chopper.
  Combine the tomatoes and
• 1½ cups chopped sweet red peppers
• 2 bay leaves
• 1 teaspoon canning or pickling salt (optional)

Simmer slowly in large-diameter saucepan for 1 hour. Press through a fine sieve. Add the garlic clove, if desired. Continue cooking slowly until thick enough to round up on a spoon. Stir frequently to prevent sticking. Remove garlic clove and bay leaves. Add the lemon juice and stir in.
Fill jars to almost within 1/2-inch of the top.
NOTE: if you want to freeze the paste instead, just let the paste cool to room temperature, then fill your freezer containers (I like Ziploc freezer bags in the quart size), fill them completely, eliminate air pockets, seal them and pop them in the freezer.

After you fill each jar with tomatoes, add 1 teaspoon of lemon juice per half pint jar or 2 teaspoons of lemon juice per pint jar. This helps to reduce the odds of spoilage and to retain color and flavor. Then make sure it is filled to ¼-inch of the top with paste.

Recommended process time for Tomato Paste in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Half-pints (8 ounce) 45 min 50 55 60

 

[KentuckyMom]

I really like the pickyourown website! I have found many recipes and ideas on there!