What are you canning now?

[horsejody]

Quote:
Good idea - that would work for our homemade vinegar. Husband doesn't need too many excuses to enjoy a cold beer on a hot day!

Sandee

You can also order the beer bottles with the gasket closure frome here.

http://www.midwestsupplies.com/

 

[insiderart]

Quote:
I have really picky family members, and if they don't like the look of the stuff floating in the bottle I know they will throw it away.

I quit giving those family members homemade gifts. It's Walmart christmas aisle for them.

 

[~*B*~]

i did some green beans tonight and have a question.
this was the first time i have canned green beans and
the water is now below the green beans in some of the
jars. it this ok? will they dry out no being covered? all the
jars sealed up fine though.

 

[prairiegirl]

This week I've done Pickled Beets and Thick Salsa. I finished the salsa late last night and got 29 pints. I know it's not enough, but I'm tired. Remind me why we can and preserve our food.

prairiegirl

 

[tackyrama]

Yesterday we did a bushel of beans. Froze most of them and made a quart of dilly beans.
Update on the fermented pickles: So far I much prefer the ones with a little vinegar in the recipie. The recipie without vinegar does not have as much flavor but they haven't been fermenting as long. Both are light years better tasting than store bought.

The next critical step when they are done fermenting will be the canning process. With this type of pickle there are two ways to go.

1 - refrigerate them to stop the fermentation. I have two 5 gal. buckets full so thats out of the question.

2 - Canning in boiling water bath: This way will completely stop fermentation but I am concerned about softening the pickles. Another way to do this is what they call low temperature pasturization treatment. This results in a better quality pickle but greater care must be taken to keep the temp. between 180 and 185 degrees. I think I will go this route. One more week or possibly two and I will be ready to can. This may seem like a lot of trouble for making pickles but believe me the end result is worth all the extra effort. It's not really that much extra cuz it's mostly just waiting.

 

[ozark hen]

Here I was whining about not having anything but blossoms on my green beans and no beans a week or two ago...Now I picked four pounds this evening and got them into the freezer...whoever said, "patience grasshopper" was right on the money

 

[prairiegirl]

~*B*~ :

i did some green beans tonight and have a question.
this was the first time i have canned green beans and
the water is now below the green beans in some of the
jars. it this ok? will they dry out no being covered? all the
jars sealed up fine though.

Just to clarify - the water line is just below the top of the beans.
If 1/2 or more was gone, I would put them in the frig and use them soon.
I think I've had that with green beans in the past. I do not think they will dry out and I do believe they will be fine. I would just use them up first.


Just my opinion.

prairiegirl​

 

[JennsPeeps]

A loss of a lot of liquid is due to fluctuating temps in your pressure cooker. Make sure that you change the heat very, very gradually and that the cooker isn't in a draft. I've found on my stove top that I don't need the heat up much past medium to maintain a good boil in the pressure cooker. Turning down the heat may help with that issue.

The food will still be safe to eat. Eat the jars with the most liquid gone first.

 

[marymac]

I had the same thing happen to me with my Collards and swiss chard. It says to process Greens for 90 min. under 10lbs. pressure. That seems like a long time, but I did it. Green beans say 25 min. You would think it would be the same since they are both low acid veggies. From what I understand the veggies are safe to store, but the part that is not under liquid may discolor slightly. i know they don't look as nice. I done everything as they say to and why this happens I'm not sure. With mine I think it may be due to the length of processing. I used a pressure canner with a weight that jiggles, but I've had the same thing happen with a gage canner.

 

[Acre of Blessings]

Quote:
Because we're nuts.

Because we love to be suckers for punishment

No really.....it's because we love and care for our families and we won't to provide them with good and nutritious foods