What are you canning now?

[Moxiechick]

I just canned for the first time!

I had always wanted to try canning, but was nervous to try for fear of doing it wrong and getting botulism. A few weeks ago, I took a course through our local Cooperative extension. Today I harvested a grocery bag full of tomatoes from the garden and made tomato sauce!
I just checked the seals and they seem fine... button depressed and stuck firmly to the jar. I do see that there are a few small bubbles here and there in a couple of the jars. Is this of any concern? I had stirred and checked for bubbles before closing the lids, but somehow and few either escaped notice or formed during processing.
I really hope they are ok. I really love the idea of becoming more self sufficient.

 

[Frogdogtimestwo]

Quote:
If you are not pickling them I assume you are using a pressure canner otherwise they will not be safe to can because they are low acid (you probably already know that

), you can leave the skins on it's really a personal preference.
Here is a recipe for leaving the skin on, this site is has a great tutorial.
http://www.pickyourown.org/canningpepperswskins.php
If you decide to take the time to skin here is the other recipe, they will be a lot more tender this way.
http://www.pickyourown.org/canningpeppers.htm

 

[Terri O]

Quote:
Is this "sauce master" Like the Squeezo where you put the stuff in the top and then crank it out and the skin separates from the seeds and pulp? If so, I tried making my salsa out of that once too and it took forever to boil down to a usable consistency and even then it was more like a taco sauce. I ended up going back to the old way of peeling the tomatoes and finely chopping everything and adding it together. Then when I open the jar I add some of my home made sauce to the salsa for "dipping consistency." HH--Terri O

(PS) that onion chopper I mentioned in the above post does an excellent job of making stuff up for fresh salsa and Gazpacho! I am going to purchase (gasp!) some more tomatoes and make some to can using it. It does a fantastic job not only on onions but also eggs, peppers, cucumbers, pears, apples and Zucchini! These are just some of the things I have tried with it.

 

[chicks4kids]

Thanks so much! I think I'm definitely going to go with NOT removing the skins. I tried to explain to her how to can them herself...and she wouldn't even hear of it (although she'll probably tell people that she canned them

so if she wants 'em differently, I will not be offended and she can do them herself

Thanks again!


Quote:
If you are not pickling them I assume you are using a pressure canner otherwise they will not be safe to can because they are low acid (you probably already know that

), you can leave the skins on it's really a personal preference.
Here is a recipe for leaving the skin on, this site is has a great tutorial.
http://www.pickyourown.org/canningpepperswskins.php
If you decide to take the time to skin here is the other recipe, they will be a lot more tender this way.
http://www.pickyourown.org/canningpeppers.htm

 

[calicokat]

Quote:
Yep, that sounds like what I have. Bummer. I think it will do fantastic for Tomato juice, with the berry screen though, so it's not a total waste.

I've been wanting one of those onion choppers - I think I know the one you mean. I though I spied one at Goodwill a few weeks ago, still in the box! But, no. It was just the clear base, and hinged top -- no blade, bummer!

 

[calicokat]

Ok, so the total for today is:

4 pints, um, let's call it salsa juice

1 qt. & 1 pint pulpy tomato juice

and, a pint & 6 half pints of blueberry plum jelly.

I had a quart of plum juice and a pint of blueberry juice left over from previous jellies. So I combined them and made a jelly. It turned out pretty well and is in the water bath canner now.

 

[chickabator]

well I am finally finished canning for now.
I have managed to put away
62 pints of apple butter
48 quarts of tomatoes but lost 8 quarts
and about 32 pints of apple jelly
I am finished now unless I find peaches on sale again
then im gonna make peach jam!!!
thats not including the green beans
the corn
saurkraut.

 

[chicken_china_mom]

My neighbor grows peaches, and she came over with a big bag of them today, give or take 10 lbs? Well, I have raspberries in the freezer, and I was thinking of combining them and making a preserve of them. Anyone have a good recommendation? I've never canned peaches before. I have made raspberry preserves, and oh my gosh that is delicious!!!! Tastes so much better without all the preserves in it! I'd like to try it with the peaches too. Ant recommendations?

 

[jojo54]

Quote:
I found this recipe for Peach Melba Jam. I haven't tried it yet but it looks interesting.

http://recipes.suite101.com/article.cfm/best_peach_melba_jam_ever

 

[LilDucky85]

Does anyone sell their Jelly or Jam?

Although this doesnt sound like it pertains to canning it does... I design custom farm logos, business logos, packaging, etc. and give each client several examples to choose from. Often I have "left over" or unused logos/packaging labels. I have this one that would look amazing on a jelly or jam jar! It's a classy elegant country look. Normally I just put them into a file and use them later but this one is too pretty to just sit around and collect dust. If anyone is interested in seeing it let me know! I looked at a Welchs jar the other day and it wasnt even as nice as this one lol.

PM me if you would like to see it.