What are you canning now?

[ducksanddoxies]

My canning is on hold for the moment. I'm finding it difficult to teach full time and homestead at the capacity I want to. Not to mention, both of mine are in school now.

 

[donrae]

Thanks all for the feedback on the raw pack. I did another batch and packed them in tighter and it came out a little better. I was putting the lemon juice in first, but then with packing them in tighter and pouring off some juice I was afraid I might be lowering acidity too much...I guess not too big a deal since I was pressure canning them, but still. Second batch came out better, but still not as pretty as I like. I just waited a day then shook them a little to re-distribute the tomatoes in the liquid, and now I'm happy

Did 3 quarts of salsa this am before church, and have the extra juice from the tomatoes simmering to reduce. I still have tomatoes and peppers to get more salsa done this afternoon, and cucumbers to make into....well...some type of pickle, I guess....

 

[KentuckyMom]

I have a FreshTech Jam & Jelly maker, so the recipe I use is from Ball's website:

Mulled Apple Cider Jelly

3 C. apple juice
3.5 T Classic Pectin
3 C. sugar
1 heaping teas. cinnamon
1 heaping 1/3 t  allspice
1 heaping 1/3 t  nutmeg
1 heaping 1/3 t ground cloves

Mix spices into sugar.  Whisk pectin into apple juice, put in FreshTech, press Jelly, add sugar mixture at beep.

Those without machines:  Whisk pectin into apple juice, add sugar, bring to a boil (however long you do for jelly), waterbath or pressure can. 

You can use fresh or frozen apple juice from concentrate.  Avoid AJ that has calcium added as that will inhibit jelling.

Thank you!

 

[Raech]

Thanks all for the feedback on the raw pack. I did another batch and packed them in tighter and it came out a little better. I was putting the lemon juice in first, but then with packing them in tighter and pouring off some juice I was afraid I might be lowering acidity too much...I guess not too big a deal since I was pressure canning them, but still. Second batch came out better, but still not as pretty as I like. I just waited a day then shook them a little to re-distribute the tomatoes in the liquid, and now I'm happy

Did 3 quarts of salsa this am before church, and have the extra juice from the tomatoes simmering to reduce. I still have tomatoes and peppers to get more salsa done this afternoon, and cucumbers to make into....well...some type of pickle, I guess....

I made dill relish and am planning on making a sweet relish for my Dad and Grandpa as payment for doing majority of the garden work since I don't live at home. I think they might actually eat it, made them some pears, and some salsa and it is still sitting in the cabinet as they go and buy some from the grocery store.

Dads reason for not eating the pears is I took the rings off so he can't reseal them in the truck, so I went in the basement(of THEIR house) and grabbed a ring and it is still sitting in the exact same spot!!!

 

[Peep_Show]

Kind of reminiscent of the folks that won't eat (for whatever reason) homegrown eggs.....

 

[Peep_Show]

Today's gleanings from the garden:







I see more applesauce in my future..... The pears we'll wrap for ripening and deal with later. The grapes...well, considerably diminished due to snacking. SO sweet! (and seedless)

 

[Peep_Show]

p.s.

I need some good pear canning recipes!

 

[donrae]

I've got the cukes soaking in some brine for dill relish. We'll see if I get a chance to process them tonight. Wonder how long they can set in that salt water

 

[20eas12]

I ended up sick this weekend with a sick 1yr old so I didn't get my apples canned. Started at 6 this morning making spaghetti sauce since getting the tomatoes done was more pressing than getting the apples done.

 

[Raech]

I've got the cukes soaking in some brine for dill relish. We'll see if I get a chance to process them tonight. Wonder how long they can set in that salt water

My recipe said 2 hours. I don't know if it makes a difference.