What are you canning now?

[3goodeggs]

Yes. I had to use more serranos than jalapenos, so it is not the same, but they grew better this year. I get the potato peeler and core out the seeds, and then soak them in water in the refrigerator over night to soak off some hot. I like the flavor and the bite, but not the fire.

Let me look around my canning posts on pinterest for you. There might be something.
My biggest concern would be pressure and time to make sure it is sterile.
Few people (books and institutions) will commit to it in case someone gets sick and sues.
I wanted to can cabbage, but it is a no-no. But I can can kraut.

I can not find anything. But I will keep looking as others post things, and will get back with you. All of the articles said they froze it. sorry.

 

[HollyDuckFarmer]

Hello Canners! So far I have canned
8 pts Zucchini Pickles (http://www.epicurious.com/recipes/food/views/Zucchini-Dill-Pickles-366756) -- which happens to be a GREAT way to use up zucchini, even the huge ones, just slice out the seeds.
4oz Raspberry Syrup for pancakes or whatever
6 pts + 2 qts Dilly Beans

.... Question, I processed the zucchini pickles about 48hrs ago. I have 2 pt jars that I *thought* were packed, but apparently were not, they are each about 1/2 full, not counting liquid.

Would it be safe to reheat those jars up to boil, *(how many minutes??)
... Then repack into one jar and reprocess? Or should I just store them in the frige since they are not proper headspace? Seals are good. TY Canners

 

[3goodeggs]

If the pickles are under the brine, I think you are safe as long as there is a good seal.

When I pressure can, my head space goes from perfect to half the jar. But the jar is vacuumed and the air is sterile, so the only down side is that some of the product might dry out a bit or discolor.
I might be wrong, but as long as the seal is intact, I would think you are fine. That happens to my watermelon pickles and they just discolor above the liquid. I eat those myself and tray the pretty ones for everyone else.

... I'm fine. I'm a fat from eating my mistakes, but otherwise healthy.

 

[HollyDuckFarmer]

LOL

Thanks

 

[ducksanddoxies]

I

I am trying a new recipe for Lasagna tonight.  If it turns out as good as I think it will, I may try to can the meat sauce this fall.  This sauce is super thick, will that be a problem when I pressure can it?  It is ground beef, italian sausage, onions, garlic, crushed tomatoes, tomato  sauce, tomato paste and seasonings.  It is kinda putsy, so I would like to mix up a bunch and can it.  Then when I want to make lasagna, the sauce is already to go, just mix the cheeses and boil the noodles, layer, bake and eat. Still time consuming, but I think it would be more managable than cookig the sauce for 2 hours before assembly.  And I can also use it for stuffed shells.

This sauce is super thick, will that be a problem when I can it?

Would you pre-cook the meats before canning the sauce, or just stir it into the rest of the ingredients, heat on the stovetop and put in the jars and can?

Use the oven ready noodles. I do and they taste fine to me.

 

[ducksanddoxies]

I am a brand new canner. Lol. I made my first plum jam from our tree. I tried to go low sugar and it's good, but tart! Tastes just like the plums. . I've also made pickles for the first time. 6 pints of bread and butter pickles from my own cukes. Funny thing is I "thought" they were packed enough until I added the hot vinegar. Now they don't look so packed, but they all sealed!

I'm thinking of salsa next and probably dill pickles the way my cukes are growing. This is kind of addicting.

Randi

 

[3goodeggs]

Good job!

 

[Raech]

I am a brand new canner. Lol. I made my first plum jam from our tree. I tried to go low sugar and it's good, but tart! Tastes just like the plums.

. I've also made pickles for the first time. 6 pints of bread and butter pickles from my own cukes. Funny thing is I "thought" they were packed enough until I added the hot vinegar. Now they don't look so packed, but they all sealed!

I'm thinking of salsa next and probably dill pickles the way my cukes are growing. This is kind of addicting.

Randi

It is VERY addicting!! I find myself looking through my canning book, stumble across "how to can clams and salmon" and find myself planning trips to the ocean to dig for clams. Or trying to sweet talk Hubby into going salmon fishing. It is a bad, bad hobby to start, especially with kids and a tight budget. I bought 300+ jars for $50, then thought "oh fudge, where are those going to go now?" My neighbors and Hubby think I am nuts between the garden and my canning, I can't imagine what is is going to be like when we get a house, and start getting chicken, bunnies and dogs.

My husband didn't know there was a dog in The Wizard of Oz!!!!! I almost died of shock, thinking about getting a Cairn terrier for my youngest.

 

[ducksanddoxies]

W

It is VERY addicting!! I find myself looking through my canning book, stumble across "how to can clams and salmon" and find myself planning trips to the ocean to dig for clams. Or trying to sweet talk Hubby into going salmon fishing. It is a bad, bad hobby to start, especially with kids and a tight budget. I bought 300+ jars for $50, then thought "oh fudge, where are those going to go now?" My neighbors and Hubby think I am nuts between the garden and my canning, I can't imagine what is is going to be like when we get a house, and start getting chicken, bunnies and dogs.

My husband didn't know there was a dog in The Wizard of Oz!!!!! I almost died of shock, thinking about getting a Cairn terrier for my youngest.

I have a hubby, two little boys , three dogs, three ducks , and a turtle....and a garden.

 

[Glasshen]

I recommend the dog from Peter Pan, Nana was a Newfoundland, Landseer color. They are the best! I used to can back in the 70s, then stopped, but I'm back now, bought a new pressure canner last year, and am all ready to can everything!