What are you canning now?

[rancher hicks]

oo''poopjohimu9mi bvuvui;kl/'knn

 

[Arielle]

Did I do something wrong??

It occurred to me later that this may cause a problem: when I was unloading the canner, I turned a jar upside down to really look at the contents ( amazement) and noticed the airbubbles racing foro the bottom which was now the top.

Why did it do this? ANd should I re process this can?

 

[3goodeggs]

I think it is the gases, that are naturally in the cells of the food, that are squeezed out of the cells when under pressure. That is why we want to jiggle as much air out from between the contents as possible. Because there is always going to be more.
At least that is what I tell myself. And I enjoyed the mushrooms anyway.
Oh wait, you meant why did you turn it upside down? and will it be a problem? I really do not think so. But if it worries you, refrigerate it and eat it first.

 

[kuntrygirl]

Mind didn't to well either.. oh wait... I didn't plant anything. I got mine at the local farmstand. They were selling them 40 for $4. 
Those pickles look great. So does all of the jams. I wish I could get muscadines here.
I got 8 more quarts of dill pickles done and 7 more pints of sweet chip pickles. Today I have a bushel of peaches to get put in the freezer. 

If you lived in my area, you could get all of the muscadine that you want FREE. People are giving them away because they have TOO MANY. I scored some free muscadine this past weekend. I think I have 16 gallons. The 2 guys that I got these from, said that I could have all of the muscadine that I want. One of them has a few hundred acres and his muscadine vines are literally 1 mile long. I was overwhelmed when I saw that. He said that their muscadine go to waste every year because it's too much for them to pick. So, it looks like I will be picking muscadine every weekend until I can't pick any more. I will be starting (2) 5 gallon buckets of muscadine wine tonight and will start on my muscadine jelly this weekend.

 

[Hillbilly Hen]

Oh WOW!

I will be heading to South Carolina next week so hopefully I can get some then.

I was lucky enough to get some canning tomatoes from the local farm stand and just put the last batch in the canner. I was worried that I would not be able to get any before I left for my trip.


Also, I have a question... I canned many quarts of unsweetened concord grape juice 2 years ago. Would they still be safe to drink? There is some crystalizing on the bottom of the jars but they have been kept in the cool basement. I still have about a dozen or so left.

 

[jomoncon]

I just finished 12 half-pints of a sweet & sour sauce using this recipe http://www.sbcanning.com/2013/08/sweet-and-sour-sauce-im-never-buying.html I think it may need a little revision for my tastes, once I figure out what I think it;s missing, but it's pretty good. I've made sweet & sour sauce before, but didn't have a recipe for canning the stuff. It was my first time using sure gel & it worked out great.

 

[Arielle]

Today I used up a few more summer squash--
Todays recipe was a bit too spicy hot for me but too delish to stop eating it. I put more hot peppers in than reccipe called for I think.

http://www.food.com/recipe/prize-winning-zucchini-relish-2827

 

[skyangel]

I made 22 quarts of dill pickles last night. 4 of them are jalapeno dill.

Jalepeno Dill...Interesting! Looks great

 

[skyangel]

Hello Canners!
You all working hard at the winter pantry! I love seeing all the photos. I started another five gallons of pickles today, its in the brine. Also did 2 bushel corn and froze. Plus, babysat my two adorable grandsons who behaved so well for me to get the job done

It was a great day!

 

[skyangel]

Today I used up a few more summer squash--
Todays recipe was a bit too spicy hot for me but too delish to stop eating it. I put more hot peppers in than reccipe called for I think.

http://www.food.com/recipe/prize-winning-zucchini-relish-2827

Hi Arielle!
Im not one for relishes, but I love a green tomato/pepper relish my grandmother always made. When I make it I only do a few quarts because I don't have a pressure canner.