What are you canning now?

[member 142084]

Elderberry syrup in a pretty bottle, only we use it so its stored in the fridge instead of canned for shelving. Just in time too, had a puker this morning!

 

[MooseOnTheLoose]

I got a pressure canner for Christmas - yay me!! - and canned 8.5 pints of chick peas yesterday. Once I got over my fear of it blowing up, it was really easy and rewarding!

Chic Can - i canned elderberry syrup this past fall too - it's sooo expensive in the health food store!

 

[member 142084]

I got a pressure canner for Christmas - yay me!! - and canned 8.5 pints of chick peas yesterday. Once I got over my fear of it blowing up, it was really easy and rewarding!

Chic Can - i canned elderberry syrup this past fall too - it's sooo expensive in the health food store!

Yes it is! usually $14 for 4 oz. I can get it at the commissary for a fraction of that but with 5 people in the house it goes fast. I found I could order the berries for $5 a lb and beg several bottles out of it woohoo! Next best thing would be to find the local wild variety.

Congrats on the canner!

 

[WYNot]

Yes it is!  usually $14 for 4 oz. I can get it at the commissary for a fraction of that but with 5 people in the house it goes fast. I found I could order the berries for $5 a lb and beg several bottles out of it woohoo!  Next best thing would be to find the local wild variety.

Congrats on the canner!

Ordering the berries? More info please?

Found a bunch of plants growing at my parents and put up a couple batches of jelly and 3 bottles of tincture this past fall. Had never tasted elderberry before that. Was very pleased with the flavor.

 

[member 142084]

Its not to bad ad the antiviral properties are awesome!

Price had gone up since I bought them but still good. They are not certified organic, but this company does a lot of wildcraft and safe sourcing

http://www.sfherb.com/store/FullView.asp?URLStr=370



Organic

http://www.bulkherbstore.com/Elderberries-Whole_Organic

cheaper organic

http://www.sunburstsuperfoods.com/organic-dried-elderberries/

 

[farmgirl02]

I'm canning pickles this year!

 

[rancher hicks]

I realize there are to many posts to catch up, but I have some questions.

1. I have a recipe book that has recipes but not the canning technique I am used to. It calls for wax seals. Not something I'd prefer. Can I convert this to metal lids?

2. Also how do I know which jellies or jams are safe to use the water bath method on? Some jams I'm interested in doing are , Apple and Geranium (made with Geranium leaves), Pear and Ginger Marmalade, Pear Apricot Jam, Melon Jelly, Melon and Pineapple jam, Red Bell pepper jelly, Zucchini Relish and Banana Jam.

3. The recipe for the Melon Jelly says "allow to cool and seal". What does this mean? If I cool them first and then put them in a canner does that make sense?

4. Would a pressure canner be safer than the water bath method?

5. If I used a pressure canner instead of the water bath, how do I adjust for the time?

6. Would added lemon juice and pectin be enough to bring up the acidity?

7. Some recipes say to wait "4 weeks" before use. Is this something that should be done with all jams and jellies? Does the flavor get enhanced over time?

8. I recently made a Gooseberry Ginger jam, but I prefer not to have the seeds of the Gooseberry, if I strain it how do I know how much liquid to have enough of for the recipe? I'm not sure I like this jam anyhow but have other Gooseberry jam recipes.

The book I have is "Art of Preserving" Rodney Weidland

 

[rancher hicks]

I believe someone on this thread sent me some cuttings for Jostaberries. I have two that I planted from those, but would like to get more. I'm willing to pay $10 plus postage for more. If I can get them. My intent is to plant a hedge row of them.

 

[KentuckyMom]

...

I realize there are to many posts to catch up, but I have some questions. 

1. I have a recipe book that has recipes but not the canning technique I am used to.   It calls for wax seals.  Not something I'd prefer. Can I convert this to metal lids? 

2. Also how do I know which jellies or jams are safe to use the water bath method on?  Some jams I'm interested in doing are ,   Apple and Geranium (made with Geranium
leaves), Pear and Ginger Marmalade, Pear Apricot Jam, Melon
Jelly, Melon and Pineapple jam,  Red Bell pepper jelly, Zucchini Relish and Banana Jam.
  
3. The recipe for the Melon Jelly says "allow to cool and seal".  What does this mean?  If I cool them first and then put them in a canner does that make sense?  

4. Would a pressure canner be safer than the water bath method?  

5. If I used a pressure canner instead of the water bath,
how do I adjust for the time? 
6. Would added lemon juice and pectin be enough to bring up the acidity?

7. Some recipes say to wait "4 weeks" before use.  Is this something that should be done with all jams and jellies?  Does the flavor get enhanced over time?

8. I recently made a Gooseberry Ginger jam, but I prefer not to have the seeds of the Gooseberry, if I strain it how do I know how much liquid to have enough of for the recipe?

  I'm not sure I like this jam anyhow but have other
Gooseberry jam recipes. 

The book I have is "Art of Preserving"  Rodney Weidland

[/quote





Freshpreserving.com will answer many of your questions.
This is the Ball canning website.

Yes, you can use the metal lids in place of the wax. The paraffin was used more years ago. The metal lids became
more readily available and replaced it.
Fruits are a high acid food.Most do not need the addition of lemon juice, but some recipes add it if there is a need or perhaps to insure that the acidity is high enough. The pectin is what sets the jelly or jam up. Apple has a lot of natural pectin so no addition is needed.(I learned this last year. I added pectin to one batch of apple jelly and got glue!)
Pressure canning is for low acid foods like veggies and meat, soup,etc. Probably the zucchini relish would need the pressure canner.
If you cool something first and then can it, the jars will sometimes crack or break. I have seen recipes that will tell you to ladle the jam in jars then allow to cool and seal, but usually I boil water can it to make sure. Also, in the pectin packages themselves are all kinds of recipes and directions for different kinds of jams and jellies. With jams and jellies the sugar is important too. There arelow sugar or nosugar pectins out therethat use less sugar.
My grandma made gooseberry jelly. She crushed the berries and strained them to get the juice out. You can do the same with any berries or grapes.Use cheesecloth or new panty hose.
Hope this helps but freshpreserving.com is thebest resource.

 

[pagumby]

I am so glad I found this thread. I already plan on getting the ingredients for the chicken stock frugal posted, the sweet orange marmalade (I have a ton of oranges that where given to me that I would have given away otherwise) and I just finished making the honey butter ambrosia.
***just a reminder to those that have never put hot liquid in a blender, HOLD ON TIGHT TO THAT LID. Fortunately for me my brain was working today when I did it. The lid will blow clean off and you will be taking a honey butter shower and cleaning it off of the ceiling lol. It is delicious!!