What are you canning now?

[Hillbilly Hen]

Quote:
I think your problem is too much water in your product. I've reduced the amount of water by placing the tomatoes in a large shallow pan and the dehydrating them in the oven (temp 200 door slightly ajar). The longer they heat the thicker the sauce will be.

Thanks Opa, I will try that. My tomatoes are just starting to get ripe.

 

[Hillbilly Hen]

I have a bunch of peaches that I was going to put in the freezer but DH said we have no more room. So can anyone tell me if you can cold water bath peaches and if so do they have to have sugar? I will need to get them done tomorrow.

 

[Scoop]

Quote:
Hmmmm... I don't see that in my books. I have always done a hot syrup and hot water bath. I do know that sugar is not needed to can peaches. It does not preserve them.

 

[vfem]

Here's the tomatoes I picked Sunday and Saturday.

I have a ton I need to get tomorrow still.

Here's the stuff I have canned so far, Jams, Jellies, Syrups, Sauces, Salsa.... I've sold more then a dz jams and stuff you don't see so far. Plus I've got about 4 different one's open in the fridge. Mmmm

I have 2 gallon containers of pureed tomatoes in the fridge. Those are going to be slip up between more tomato sauce (with eggplant in it) and tomato basil soup to can for winter.


(The jams, syrups and jellies are for sale in my store: http://biscottiqueen.etsy.com )

 

[Acre of Blessings]

Quote:
If you have never had persimmon pudding.........

..........you need to make you some. Google the recipe or if I can find it I will post my Grandmothers recipe. Again i say

it is awesome, mainly when you get the crust crunchy..... yummy!!!!!

 

[jojo54]

I just finished some tomatoes this evening. Have done pickles and relish as well as some Fake Pineapple that is actually zucchini. It is quite tasty and will be used in baking instead of crushed pineapple.

 

[Kim_NC]

Quote:
how did you prep peppers for freezing?

We just wash, remove seeds and bag them. After they're frozen solid, we get them back out and vac seal with a foodsaver. Vac seal is not required though - I just like it because things tend to keep longer and it saves freezer space.

Yesterday I did...
14 half pints Hot Pepper Jelly
15 half pints Pineapple Jam

 

[bigredfeather]

Quote:
We just canned three bushels of peaches. We hot water bathed them for 25 minutes. We don't add any sugar to ours. It worked out just fine doing this way last year. We pack the jars with peaches, add hot, filtered water to jars after they are packed. Put in prewarmed water bath. We didn't have any last year that turned discolored down the road. Of course they only lasted until February, so they really had a short shelf life.

 

[marymac]

Quote:
How do you make fake pineapple? That sounds interesting. Would you share your recipe?

 

[Patchesnposies]

I am in such awe of all of you power-canners! Who was it that posted they had put up 77 qts of tomatoes!?

You all are worthy role models, LOL!

This is my first year to can and I am having so much fun. I started with Pickle Relishes, Chow-Chow and some Jam and Jellies. But buying a pressure canner opened up a whole new world.

This past weekend I put up 10 qts of Green Chili Pork, 16 qts of Spaghetti Sauce and 10 qts of Spicy Red Curry Sauce. I also made the Red Onion Jam that Buck Creek posted-YUMMY! With all of the leftover yellow zucchini I had, I made a spicy Squash Relish.

My cupboards are starting to be so colorful.....but they are still mighty empty....