What are you canning now?

[ScoobyRoo]

Quote:
Since I use the pressure cooker, 25 minutes but dont forget the rest of the time,,building up pressure etc.

Water bath is over an hour I think.

I like to pressure cook because I worry if water bathing, the water level will go down below the lids while it is boiling.

 

[prairiegirl]

We finally finished the grape juice and ended up making grape syrup with the rest. Haven't tried yet as I'm tired of looking at grapes. Now, it's tomatoes, tomatoes and then more tomatoes. I don't see an end to them. Not that that's a bad thing, but they are all ripening at once. I've had pizza sauce simmering in the roaster all night. I just turned it up and hope to process it later this morning. Then, it's barbecue sauce later today.

I know there's peppers ready out there, too.

Seems I need more hours in a day these days.

Horse Jody, I process quarts of tomatoes in the BWB for 45 minutes. That's according to the Ball Blue Book.

prairiegirl

 

[Dragonfly Ranch]

Quote:
I found the Kerr recipe and it said to fill to the bottom of "K" on the jar. If you don't have Kerr jars then it is half way. The original poster PM me and told me that if bread goes over top just slice off with a knife, wipe rim and seal. I was going to make some last night then discovered I used all my shortening - living in the country no close stores by so will have to pick up on the way home from work. I want to make a ton of these since I have alreaady eaten a jar for dessert over the last week and they are divine.

Sandee

 

[Dragonfly Ranch]

Monday night after work I processed 4 pounds of jalapenos. I make in quarts jars now since we can polish one off in about 2 weeks.

Tuesday night 3 recipes of Zucchini Patties for the freezer - minus the two I had for dinner!

Tonight Bread in jar. We'll see how many I can get done. Wish I didn't have to work full time its hard to come home at 6:00pm and get a lot done - but just keep chipping away at it.

Sandee

 

[ozark hen]

Thanks Sandee, I didn't want to make the breads and have them overflow or be just a smidgen in the jars. LOL
You are doing better than I am and here I sit at home all day. LOL I did see an ad for four dozen quart jars for five dollars on craigslist. But being here in the country, like you, every phone call is long distance and every trip costs in gas. Without dh working I don't go too far too often.

 

[Dragonfly Ranch]

Quote:
Great price on jars - are they wide mouth? I buy my jars at store here in Calif called WinCo and can get a dozen pint wide mouth for $5.86. WalMart same jars $8.00 it pays to shop around. Did you see my post #1763 on the variations for the breads?

Happy bread making!

Sandee

 

[tdkmom]

You don't know how happy it makes me to see everyone so excited over the bread in a jar recipe that I posted!

If anyone has any questions, please email or PM me and I'll be glad to help. Trust me you'll love it!

 

[keljonma]

Today I am canning this sauce. I am putting into quarts, so I am doubling the processing time.

Basil-Garlic Tomato Sauce
From Ball Preserving

Makes about 7 (16 oz) pints

20 lb tomatoes (about 60 medium)
1 c chopped onion (about 1 large)
8 cloves garlic, minced
1 T olive oil
1/4 c finely minced, fresh basil
Bottled lemon juice
7 (16 oz) pint glass preserving jars with lids and bands

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.

Sauté onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.

Puree tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.

Combine tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.

Add 1 T bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water canner for 35 minutes for pints, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

 

[Kim_NC]

We canned Saturday
14 qts Snap Beans & New Potatoes
18 pts Peach Salsa

... and then went out of town Sunday through Tuesday. So here I am, catching up to posts again!

I have a ton of pears waiting on me this week.

 

[ozark hen]

thanks Sandee, I will go back and look at your post. It helps alot when you put the post number. That is a great price on the jars.
Angie, thanks, I couldn't remember who the o.p. was

your recipe of breads in a jar are a hit