What are you canning now?

[Dragonfly Ranch]

Quote:
Your are about 3 weeks ahead of us here in California. Our Mulberries are just starting to turn. Last year I did a combination of Boysenberries and Mulberry and it was divine. If you have both try it. I think I did about 2/3rds Boysenberries to Mulberry.

Sandee

 

[Dragonfly Ranch]

Congrats on finding the seal for your canner. Used our small one last night for Baby Back ribs. They are the best, fall off the bone. I pressure cook them for 20 minutes with a rapid cool down then finish them off on the BBQ with homemade sauce.

We can eat a whole rack between the two of us.

Sandee

 

[the4heathernsmom]

Well just got done!!! 13 jars of blackberry jam and five jars pickled peppers and cukes using a brine 3 day soak method I haven't tried before. Said they would be ready to eat in 10 days. They smell divine!!!! Hubby soaked the garden over the weekend and it is FULL can't wait to pick tonite and see what we get!!!!

 

[vfem]

You know what I really want, but haven't found any plants for sale yet... some currents! Where could I find a current plant so maybe in the next year or two I can get to plant some, and then can some.

Mmmmmmm

 

[ozark hen]

Quote:
Forgive my ignorance here, Sandee, but how do you do a rapid cool down? I would love to do some ribs. Can you tell a newbie to the pressure cooker how step-by-step? LOL

 

[Kim_NC]

Quote:
Your are about 3 weeks ahead of us here in California. Our Mulberries are just starting to turn. Last year I did a combination of Boysenberries and Mulberry and it was divine. If you have both try it. I think I did about 2/3rds Boysenberries to Mulberry.

Sandee

Hmmm...I better check our mulberry trees. If they're ripe in VA, ours must be close.

Today I'm doing Sugar Free Strawberry Jam. I always have to make some SF jams for customer requests each year.

 

[Kim_NC]

I do them two ways....one with no substitute, one with.

I use Ball's No Sugar Pectin. The recipe/instructions are in the package. In either case the recipe is 4 cups fruit plus 1 cup apple juice and the pkg. of pectin. If using a sweetner, you add 1 1/2 cups of Splenda (or similar sweetner).

The apple juice does help to sweeten it a bit. I have some customers who don't eat substitutes and go for the "apple juice only" version - but there are many more who go for the artificially sweetened option.

 

[oberhaslikid]

Quote:
I bought some red Current bushes at a Lowes store. They are usually with the Blueberry bushes.

 

[Jen4]

Got 2 lbs. of strawberries today from our patch and made my 1st strawberry Jam

*Cant wait to get some cute lil jam jars and I dont skim the foam off my jams

** Going cherry pickin this evening

 

[Olive Hill]

Quote:
Your are about 3 weeks ahead of us here in California. Our Mulberries are just starting to turn. Last year I did a combination of Boysenberries and Mulberry and it was divine. If you have both try it. I think I did about 2/3rds Boysenberries to Mulberry.

Sandee

Hmmm...I better check our mulberry trees. If they're ripe in VA, ours must be close.

Today I'm doing Sugar Free Strawberry Jam. I always have to make some SF jams for customer requests each year.

Growing up we had three mulberry trees in our backyard and I truly miss them now. I don't think I've ever seen a mulberry tree for sale though. Around here it seems they're just one of those things that are either already established or you just don't have one.