What are you canning now?

One of the things I learned from the PBS show is to let the jam sit and cool for a bit. Take it off the heat and let it sit to cool then stir it to distribute the fruit more evenly.  

There are terms "Cold Pack" and "Hot Pack".  


Those were def hot pack. Altho the basil-added batch was likely less warm than the straight peach batch.

Ok. Next batch will be some Spicy Pickled Beets from the Ball Blue Book (p87). I also have some Organic Mulling Spices (packaged like tea bags) that are about to expire next month. My thinking is that I shall use those bags of mulling spices so they don't go to waste. (They contain the allspice, cloves, cinnamon called for in my recipe- and I will just add in my mustard seed and probly a Cardamom pod as well)... What do y'all think of my idea to just steeping the 5 mins total to flavor pickle brine? 2.5c cider vinegar + 1.5c water? I have 20 Spice bags total and need the equivalent of 3 sticks cinnamon plus 1 teaspoon of the other spices. Do y'all think 10 bags would be right?
 
I thi
Those were def hot pack. Altho the basil-added batch was likely less warm than the straight peach batch.

Ok. Next batch will be some Spicy Pickled Beets from the Ball Blue Book (p87). I also have some Organic Mulling Spices (packaged like tea bags) that are about to expire next month. My thinking is that I shall use those bags of mulling spices so they don't go to waste. (They contain the allspice, cloves, cinnamon called for in my recipe- and I will just add in my mustard seed and probly a Cardamom pod as well)... What do y'all think of my idea to just steeping the 5 mins total to flavor pickle brine? 2.5c cider vinegar + 1.5c water? I have 20 Spice bags total and need the equivalent of 3 sticks cinnamon plus 1 teaspoon of the other spices. Do y'all think 10 bags would be right?


I think so. You can always taste and adjust if needed.
 
400


This was the only thing I got canned today.
 

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