What are you canning now?

[TipsyDog]

Quote:
I love those! I don't have any recipes, but do a search for a few.

I love them in Rum. Search "Rum Topf". You can also make them in fruit cakes with almonds and freeze them.

Wish I had some of those plums!

 

[Buck Creek Chickens]

Quote:
I love those! I don't have any recipes, but do a search for a few.

I love them in Rum. Search "Rum Topf". You can also make them in fruit cakes with almonds and freeze them.

Wish I had some of those plums!

wish you where closer, you could have some

 

[Parson's Wife]

Quote:
I have never done more than 1 pot at a time....however, my mother did...but then she had 7 children to help with the snapping, cleaning, plucking, etc....(based on what she was canning).
All I can tell you is...just be careful your watching the guages however you decide to do your mulitple batches. I would probally get all jars done, then just sit and watch gauges.
Best canning wishes.

Again....it's in the gauges....but I'm sure you know that.

 

[chicks4kids]

When I water bath, I use multiple pots, and put all in at the same time and just write down the times, so as to be accurate. When I pressure cook, with multiple batches, I use up to 4 pressure pots at the same time (2 outdoors and 2 indoors) and use 4 different timers. When water bathing, you'll get it down pretty easy, with pressure cooking, it takes alot of practice to listen to all of those guages releasing pressure!!

 

[Dragonfly Ranch]

Quote:
So then it is OK to make a batch fill the jars, make another batch until all batches are made then put all jars in water baths at same time. Sorry I'm being a little thick on this. Was concerned about putting cooled jars in hot water.

Haven't got brave enough to try pressure canning yet.

Sandee

 

[chicks4kids]

Not quite sure about the cooled jars. They're never cooled, never quite as hot as the newest batch, but not cooled-still warm to the touch really. I usually use a large stock pot when making batches. I used to use the convenient kitchen 6 qt. stock pot, but got stuck where you are, with the smaller batches. Even though most recipes encourage single batches at a time, I found that I didn't have the time for that. I have had no problems doing double or triple batches in a large stock pot.

Even if you make one batch, load the jars, then make another, I doubt it would cool down enough to alter the outcome however, if you can double up the batch, that may be better.

 

[mrbstephens]

I made a separate post about this, but here it goes......I made 14 pint jars of marinara sauce. Not knowing that I was supposed to use bottled lemon juice, I used fresh.

So, what now? Can I dump it back in the pot and reheat to a boil and have a do over? Would it effect the flavor if I now added bottled lemon juice? maybe I should use that powdered citric acid? I hope I don't have to throw it all out now.

 

[chicks4kids]

mrbstephens-

Did you waterbath it or pressure cook it? The lemon juice is what neutralizes the acid in the maters ( I know there's more to it than that)...I believe you use lemon juice if you waterbath it.

However, if you pressure cook it, you don't require lemon juice and it should be fine.

p.s. What's the diff. between bottled lemon juice and fresh?? Probably the same difference as our fresh marinara sauce vs. the store bought stuff!!

Oh BTW more sketti sauce this morning and grape juice tonight...fall is fast approaching!!!!

 

[mrbstephens]

Quote:
I used water bath for 35 minutes.
According to Ball Blue Book, it says that the bottles stuff is more acidic (maybe they add citric acid to it) and that with fresh lemons some are more acidic than others. So they say not to rely on that. It seems kinda dumb right? I'd really rather not have to redo it, but I don't want to give my family botulism either!

 

[vfem]

Mmm.... Hot Pepper Jelly and Fire roasted tomato salsa!