What are you canning now?

[Patchesnposies]

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Missed welcoming you Hill Country Farm! It is wonderful to have such a wealth of knowledge right at ones fingertips, isn't it?

Do you grow your own veggies to can? I am planning a huge garden this year......we'll see if I can make a go of it! It will make canning a whole lot cost saving.

 

[Patchesnposies]

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I know that buried somewhere in this thread there is info from someone who has canned potatoes. Use the search feature at the top of the page and look in this thread specifically and you should get lots of information.

Now, I have to pry myself away from this thread and get my beans CANNED! LOL

 

[biddyboo]

Thanks in advance for your patience. I've tried the search, but haven't found the answer to my specific question. I understand that when canning beans/peas, I should do a partial soak and then add soaked beans and liquid to the jars to can, therefore not getting beans/peas that are too soft or mushy from the canning process. Applying that same thought, when preparing a canned soup with potato, my directions would lead me to "make" the soup minus the butter, milk, and flour and then can. Shouldn't the potato be canned without previous cooking or heat to avoid the mushy factor? Please advise, oh canning gurus ~G

 

[Dragonfly Ranch]

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Yes, you have come to exactly the right place to find canners and all the great recipes that go with them.

Let the fun begin

Sandee

 

[Kim_NC]

More canning friends!

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We like canned potatoes, especially the small ones, canned whole. I also quarter or halve larger ones, and do some diced with carrots, celery, butter beans or corn, and onion for things like meatpies. They must be pressured canned for safety. Here's a link to complete directions for potatoes on the NCHFP website.
http://www.uga.edu/nchfp/how/can_04/potato_white.html

 

[Kim_NC]

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Deb, Check the NCHFP website. Here's a link to their page on canning dry beans and peas. It does recommend changes (higher pressure) for altitudes above 1,000 ft:
http://www.uga.edu/nchfp/how/can_04/beans_peas_shelled.html

Probablylots of things have to be canned at either a longer time or higher pressure at that elevation?

Thanks, Kim, for the link, it looks like a great site to explore!

I am canning 10 lbs of pinto beans today......this method makes it easy....

Deb, did you get to do your pintos? If yes, how did they turn out?

I love the NCHFP website...same guidelines as the Ball Blue Book, plus more food products, all safety tested by food science labs at Universities.

edit: Uggh! Think I had as many typos in this one as the first!

 

[dntd]

I can't wait until spring to start canning again. This year is a preassure canning year. I'm having a huge garden put in so I'm going to want to can tomatoes instead of freezing it. We are about half done our jam stock and have just a few jars of beets left, dilly beans are almost gone but we have plenty of pickled veggies for the spring when we can have picnics again

 

[Patchesnposies]

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Thanks, Kim, for the link, it looks like a great site to explore!

I am canning 10 lbs of pinto beans today......this method makes it easy....

Deb, did you get to do your pintos? If yes, how did they turn out?

I love the NCHFP website...same guidelines as the Ball Blue Book, plus more food products, all safety tested by food science labs at Universities.

edit: Uggh! Think I had as many typos in this one as the first!

I did get my pintos done, Kim. I got 21 quarts processed out of the 10 lbs of dried beans that I had. Thanks so much for asking.

I have a question for you though!

I had 3 quarts leftover that I opted not to process all by themselves as it was about 11:00 pm when I finished processing the last full batch and I was pooped. They sat ready to go on the counter all night, water, salt, and lids on, do you think they are bad now? I figured I'd throw those three away, but my husband thinks they'd be fine. What do you think? Is it worth the risk?

I am processing several other varieties of beans today: Northern, Kidney, Chick Peas, Black Eyed Peas, and Navy. Doing them this way makes it so simple. I am so glad that you posted that info for Sandee!

I haven't had a chance to go over the NCHFP site, but have plans to this weekend.

How's the weather there in NC today? We woke up to several inches of snow here in the desert southwest and it always seems so magical because it is so rare for us.


Now....must find coffee.....and get those beans on......

 

[Patchesnposies]

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Morning, Walnuthollow!

Did you decide to try canning your potatoes? I noticed that Biddyboo was asking about them, too.

I have canned chicken and veggies (including potatoes) together and then when I want to make quick soup I boil egg noodles or make rice, or whatever, and pour the jar of chicken and veggies over the top, season it and done. My potatoes held their shape fine and were not too mushy.

With six kids, this makes a wonderful solution for a quick supper when the day gets away from us!

 

[Kim_NC]

Quote:
Deb, did you get to do your pintos? If yes, how did they turn out?

I love the NCHFP website...same guidelines as the Ball Blue Book, plus more food products, all safety tested by food science labs at Universities.

edit: Uggh! Think I had as many typos in this one as the first!

I did get my pintos done, Kim. I got 21 quarts processed out of the 10 lbs of dried beans that I had. Thanks so much for asking.

I have a question for you though!

I had 3 quarts leftover that I opted not to process all by themselves as it was about 11:00 pm when I finished processing the last full batch and I was pooped. They sat ready to go on the counter all night, water, salt, and lids on, do you think they are bad now? I figured I'd throw those three away, but my husband thinks they'd be fine. What do you think? Is it worth the risk?

I am processing several other varieties of beans today: Northern, Kidney, Chick Peas, Black Eyed Peas, and Navy. Doing them this way makes it so simple. I am so glad that you posted that info for Sandee!

I haven't had a chance to go over the NCHFP site, but have plans to this weekend.

How's the weather there in NC today? We woke up to several inches of snow here in the desert southwest and it always seems so magical because it is so rare for us.

Now....must find coffee.....and get those beans on......

Well, since it's Winter, if the house wasn't too awful warm from your furnace, it's probably OK. The pressure and temps of pressure canning will kill anything - even boiling for 10 minutes (without canning) would kill anything harmful including UNlikely botulism in that short a time from overnight.

BUT, a best practice would be to drain the jars of beans. Pour into a pot, cover with fresh water. Bring to a boil for 10 minutes, refill jars, then add fresh salt (optional, for flavor only) before capping and setting in the canner.

edit: LOL...OK, hours have passed and my typing is now improving today!

Next time if you can't finish - Set the jars in the refrigerator. Next day, empty beans in a pot and reheat as just described and can from there.

Wow...snow in the desert.

I guess I knew that's possible somewhere in the back of my mind, but still...I'm shocked! LOL