What are you canning now?

[HollyDuckFarmer]

Hey Canning Friends! Sorry to interrupt any ongoing convos, but I wanted to pop in for 2 things. 1st, I need to ask, I have inherited a ton of beautiful jars of all sizes. I need to store these, as well as the big processing pots- and I'm not exactly sure how to and I need tips from you guys. A "canning cabinet" for my basement has been suggested. Do any of y'all have these and can you please show me pics of your systems? Would Rubbermaid totes work or no?

Next, I just wanted to pass on what I found at my local grocery store (Meijer)- in case you might find similar. All sorts of cheap goodies in the canning aisle! I stocked up and plan to make these for gifts! http://m.allrecipes.com/recipe/19137/red-and-green-christmas-jalapeno-jelly

 

[Glasshen]

People will be very happy with your gifts. I have a very big attraction for cream cheese on crackers with a bit of hot pepper jelly.

 

[KentuckyMom]

As far as storing them.... My jars have been stored under the basement steps, in the garage, or in the shed wrapped in newspaper or plastic bags in cardboard boxes. It just depended on where we had the space where
we were living at the time. Now the big pots,
pressure canner and canning paraphernalia have always been kept in a pantry or in the basement. The pressure canner belonged to my husband's grandmother and the big pots for the boiling water canner were my husband's other grandmothers'.

 

[3goodeggs]

I'm curious, have any of y'all ever canned pumpkin before? I heard that you couldn't but not sure if it's true?? I haven't researched any on it yet. I would love to hear your thoughts on canning pumpkin. Also, we're planning to can apples (we're thinking slices & apple sauce and maybe jam & apple pie filling) on Friday. I'm so excited! It will be my first time canning/ helping with canning.
: )

Hey. sorry to be getting to this late.
I canned pumpkin cubes a few years back. It is in the big ball canning book. I do not think I would do it again. It tastes scorched... burnt. I figured I could drain it and mash it and have pumpkin for pie and soup and all, but I can not get past the scorched taste.
It was a lot more work than it was worth. I probably would prepare it and freeze it from now on...if I ever find myself with a plethora of pumpkin again.
But, you know, the chickens love it.

 

[Arielle]

People will be very happy with your gifts. I have a very big attraction for cream cheese on crackers with a bit of hot pepper jelly.

yummm-- my mother has been doing this since the 70's-- first using a chutney, then a pepper jelly. A perfect combination.

As far as storing them.... My jars have been stored under the basement steps, in the garage, or in the shed wrapped in newspaper or plastic bags in cardboard boxes. It just depended on where we had the space where
we were living at the time. Now the big pots,
pressure canner and canning paraphernalia have always been kept in a pantry or in the basement. The pressure canner belonged to my husband's grandmother and the big pots for the boiling water canner were my husband's other grandmothers'.

Sweet! NOthing like honoring the past generations.

Quote: What a bummer-- scorched just isn't edible. Good thing the chooks eat almost anything!!

My mom made pumpkin pickles with cloves and cinnamon in a vinegar- water-sugar solution though I expect she did a water bath given the vinegar and did not pressure cook for 90 minutes.
Might be worth trying again. OR not. So easy to buy canned pumpkin at the store right now.

 

[3goodeggs]

I made the pumpkin pickles too! (I had a lot of pumpkin- it was compost pile volunteer. They always seem to do better than anything else.)
I still have a lot of pumpkin pickles left. The texture is not crisp like i am used to pickles being. But they are good, and I chop them up and toss them into couscous or something savory to add some sweet and sour. If I am not looking for a crispness, I am not disappointed.

 

[Arielle]

I made the pumpkin pickles too! (I had a lot of pumpkin- it was compost pile volunteer. They always seem to do better than anything else.)
I still have a lot of pumpkin pickles left. The texture is not crisp like i am used to pickles being. But they are good, and I chop them up and toss them into couscous or something savory to add some sweet and sour. If I am not looking for a crispness, I am not disappointed.

I remember them as being hard-- lol and grainy. Loved them though. Nice flavor.

 

[PioneerPrincess]

Okay, we just finished canning 21 pints of applesauce. When we pulled one of the jars out, we noticed something blue in the jar. We were puzzling about what it could be until we found out the rubber had been coming off the jar lifter in the water. Is our applesauce and all our hardwork ruined??? What would you do? Is it still safe to eat or do we need to throw it out? This is so disappointing! Thank you so much for your advice and input.

 

[3goodeggs]

How did it get in the jar? are you sure it is not just stuck on the jar?

What a puzzel.

 

[wyoDreamer]

Okay, we just finished canning 21 pints of applesauce. When we pulled one of the jars out, we noticed something blue in the jar. We were puzzling about what it could be until we found out the rubber had been coming off the jar lifter in the water. Is our applesauce and all our hardwork ruined??? What would you do? Is it still safe to eat or do we need to throw it out? This is so disappointing! Thank you so much for your advice and input.

It sounds like the rubber was in the hot water you used to sterilize your jars or stuck to the inside of the jar when you lifted it out of the water. Then you filled the jar with applesauce and canned it the appropriate amount of time and the jar is sealed. Personally, I would still eat the applesauce, although I would check the applesauce carefully and remove any blue rubber bits before eating it! No way I would be throwing out 21 pints of applesauce! Call me thrifty ... or cheap, whichever, they both fit. In my opinion, the rubber has been sanitized so it won't poison you or anything, its just not so tasty.