What are you canning now?

[vfem]

Now home with bloody arms from digging for the last of the season blackberries.... I got 6 lbs. Just sent them through the processor, and a pasta strainer to get out some of the seeds. Next.... running to to store as I just noticed I am out of Pectin!

 

[HenThymes]

Finished packing 5 pints of sauerkraut that has a week to ferment before sealing and now working on the Dill Relish. After this I think I am done for the day even though I still have pickles that need canned starring me in the face.

 

[vfem]

I just did 24 more jars of Blackberry jam, cantaloupe and ginger jam, and triple berry preserves (blackberry, blueberry and strawberry). Now I have to process a rooster for the freezer... I need a nap!!!

 

[HenThymes]

Here's the finished products for today, 5 pints of sauerkraut and 5 pints of dill relish. Relish is not the usual green as we used our white cucumbers. My husband can't wait to try them both!! Then I made myself a little something when I was done..

Sauerkraut

Dill Relish made with white cucumbers

My treat

 

[Raiquee]

I have a canning question guys.

Pie filling. Me and my girlfriend wanted to try canning some but, can't find Clear Jel? Where do you find it by you, or do you buy it off line? And second, does anyone have a problem with the texture of pie filling, being processed in a BWB and then cooked again in the pie?

Any help would be beneficial.

 

[MissPrissy]

Quote:
Look at the pie filling on my blog. You can buy clear jel from several places let me get a link.


Ayer Market and Green house in Bluford, IL ships. http://www.ikarma.com/biz/Illinois/Bluford/Ayer+Market+and+Greenhouse/%28618%29732-8558/

Most bulk type stores have it. Some feed and seed supply places have it.

A mennonite/amish grocery is sure to have it.

I think even Amazon has it.

Do not buy instant clear jel.

 

[KDbeads]

Bread and butter zucchini pickles
http://www.cooks.com/rec/view/0,1636,148176-228207,00.html

 

[oberhaslikid]

I have been on a pickle kick lately.Those look Good!
I tore into my root celler today to clean and paint the shelves and organize. Really to do inventory of what the heck was in there.
I like it already.

 

[joel david]

Putting up 12 cans of whoop azz, in case I need to open some at a later date.

I'm kinda new to canning and have two questions for you veterans.

One, my wife got me a pressure canner for fathers day and I love it but it had a notice in the box saying not to use it on outdoor cookers or fryers. Is that just because the are worried that you will crack the heat up too high and send the lid into orbit from your three burner 90,000 btu Camp Chef stove?

Two, I was of the impression that with a pressure canner you could can ANYTHING given the right pressure and time but I read in many places to always follow recipes exactly unless noted as in I shouldn't can my own chili recipe, I should find one in a canning cook book and use it is this true?

 

[Raiquee]

Ok thanks for the advice on the Clear Jel. Anyone want to comment on the texture of it? After I followed the recipe, well honestly it looks like...mush.

We put up
10 half pints of cherry jam
9 half pints of cherry jelly
2 1/2 quarts of Strawberry Rhubarb Pie filling
7 half pints of strawberry rhubarb jam

It was a busy day.

I'm exhausted now. I don't know how some of you do it!