What are you canning now?

[biddyboo]

Catching up on back posts and read the one by Kim_NC who said she had canned 25 quarts of Brunswick Stew. What an achievement for the winter ahead! Kim, would you share your recipe and method for canning this/this much stew? I'd love to do it. Thanks either way. ~G

 

[Kim_NC]

Quote:
Sure, here's the basic recipe.

Brunswick Stew
To start
1 qt. tomatoes, remove core and chop fine in food processor or blender
1 qt. chicken stock
1 cup cooked chicken
1 cup pork BBQ or shredded cooked pork
1 1/2 cups butter beans, fresh or frozen
1 1/2 cups corn , fresh or frozen
1 med onion, coarse chopped
4 med. new potatoes, cut bite-size
2 cloves garlic, minced
2 tsp Jane's krazy salt (you can sub with a good salt blend or a season salt)

Bring to boil, reduce heat and cook 2-3 hours until vegetables are soft.

Add
2 tsp Worcestershire sauce
1/2 tsp salt

For the 25 quarts, I made 6X as much as what's shown here. Sometimes I increase the amount of meat by another 50% as well, if we have it available and want a "meatier" product.

To can, I reduce the cooking time to 1 hour. Hot pack in quart jars, pressure can at 10 lbs for 90 minutes. During processing the vegetables will finish cooking.

The 90 mintues processing time is based on the meat ingredient being the one that requires the longest time for quart jars:

butter beans - 50 min
corn, whole kernel - 85 min
tomato products w/onions (like salsa, sauces, etc) - typically 25 min
potatoes, cubed - 40 min
meat, chicken or pork - 90 min

Happy Stewing!

 

[Amanda0609]

I just had a 25lb box of tomatoes dropped off to my house. I have not yet canned tomatoes, I searched the internet and I am feeling a bit overwhelmed...

What is the best way to can tomatoes? I want to use them mostly for chili and stew. Should I cook the tomatoes. Is it better to pressure cook them or just water bath? I can do either...Please help. Thanks!! I did not read through this entire thread, I scanned sorry I don't have the time to read through it all right now.

 

[Happy Chooks]

Quote:
Sure, here's the basic recipe.

Brunswick Stew
To start
1 qt. tomatoes, remove core and chop fine in food processor or blender
1 qt. chicken stock
1 cup cooked chicken
1 cup pork BBQ or shredded cooked pork
1 1/2 cups butter beans, fresh or frozen
1 1/2 cups corn , fresh or frozen
1 med onion, coarse chopped
4 med. new potatoes, cut bite-size
2 cloves garlic, minced
2 tsp Jane's krazy salt (you can sub with a good salt blend or a season salt)

Bring to boil, reduce heat and cook 2-3 hours until vegetables are soft.

Add
2 tsp Worcestershire sauce
1/2 tsp salt

For the 25 quarts, I made 6X as much as what's shown here. Sometimes I increase the amount of meat by another 50% as well, if we have it available and want a "meatier" product.

To can, I reduce the cooking time to 1 hour. Hot pack in quart jars, pressure can at 10 lbs for 90 minutes. During processing the vegetables will finish cooking.

The 90 mintues processing time is based on the meat ingredient being the one that requires the longest time for quart jars:

butter beans - 50 min
corn, whole kernel - 85 min
tomato products w/onions (like salsa, sauces, etc) - typically 25 min
potatoes, cubed - 40 min
meat, chicken or pork - 90 min

Happy Stewing!

You do the pressure canning for this, right? Not a water bath?


I'm done with my jam, so I have 5 more pints of nectarine jam. I'm up to 15 pints total on the jam. It's so yummy too.

 

[LivinNewDreamInND]

I have never posted here before but I read this thread all the time. I canned for the first time ever, yesterday and I made Kim_NC's yellow squash relish! It smelled so good and all the jars sealed, not to mention it was so pretty! So thank you so much for that recipe. I also made some orange plum jam from the Ball canning book this morning. I think that turned out well also. I will try to post some pictures of my jars sometime.
I am up to my ears in golf ball size sweet red plums, crabapples and yellow squash and zucchini. You have all given me some really good ideas and I think I am going to to have a lot of canned goods in my cupboards before winter.

 

[LovinMyPeeps]

Quote:
You can do water bath easily enough with tomatoes. To peel them easily core the tomatoes and cut a shallow x in the bottoms, boil for about 30 secs. then submerge in ice water for atleast 5 minutes to stop the cooking. Then from there you can do all sorts of things. Deseed them and then puree them for sauce, cut them or leave them whole and can them as stewed tomatoes. I like to deseed mine, puree and stick them in a crockpot on low with a chopstick propping it open. The cover in place keeps it from popping/splattering, but the chopstick allows the steam to escape and condenses it. You can make sauce or paste from there. I like the paste (real thick) to add to chili and things.

 

[Amanda0609]

Quote:
You can do water bath easily enough with tomatoes. To peel them easily core the tomatoes and cut a shallow x in the bottoms, boil for about 30 secs. then submerge in ice water for atleast 5 minutes to stop the cooking. Then from there you can do all sorts of things. Deseed them and then puree them for sauce, cut them or leave them whole and can them as stewed tomatoes. I like to deseed mine, puree and stick them in a crockpot on low with a chopstick propping it open. The cover in place keeps it from popping/splattering, but the chopstick allows the steam to escape and condenses it. You can make sauce or paste from there. I like the paste (real thick) to add to chili and things.

thank you!! I will probably do some of each.

 

[Kim_NC]

Quote:
Sure, here's the basic recipe.

Brunswick Stew
To start
1 qt. tomatoes, remove core and chop fine in food processor or blender
1 qt. chicken stock
1 cup cooked chicken
1 cup pork BBQ or shredded cooked pork
1 1/2 cups butter beans, fresh or frozen
1 1/2 cups corn , fresh or frozen
1 med onion, coarse chopped
4 med. new potatoes, cut bite-size
2 cloves garlic, minced
2 tsp Jane's krazy salt (you can sub with a good salt blend or a season salt)

Bring to boil, reduce heat and cook 2-3 hours until vegetables are soft.

Add
2 tsp Worcestershire sauce
1/2 tsp salt

For the 25 quarts, I made 6X as much as what's shown here. Sometimes I increase the amount of meat by another 50% as well, if we have it available and want a "meatier" product.

To can, I reduce the cooking time to 1 hour. Hot pack in quart jars, pressure can at 10 lbs for 90 minutes. During processing the vegetables will finish cooking.

The 90 mintues processing time is based on the meat ingredient being the one that requires the longest time for quart jars:

butter beans - 50 min
corn, whole kernel - 85 min
tomato products w/onions (like salsa, sauces, etc) - typically 25 min
potatoes, cubed - 40 min
meat, chicken or pork - 90 min

Happy Stewing!

You do the pressure canning for this, right? Not a water bath?

I'm done with my jam, so I have 5 more pints of nectarine jam. I'm up to 15 pints total on the jam. It's so yummy too.

Yes it's pressure canned for 90 min at 10 lbs. Sorry, guess I could have bolded that line in my post too.

Congrats on your jam! I made nectarine jam for the first time this year about 10 days ago. We had so many that it took a jam recipe to use them up - 2 batches.

 

[Happy Chooks]

I guess I didn't see that part. I need to learn how to pressure can.

I like my nectarine jam better than peach jam. And since I have 2 nectarine trees, we eat from 1 tree and I can from the other!

Now my 4 peach trees are ripening, so I'll be canning peaches, freezing peach pies, making cobbler, and eating them fresh! And if anything is leftover, I'll turn it into peach jam!

 

[3goodeggs]

Hi canners! I need some suggestions. I have the really thick skinned, thick, juicy ,wonderful scuppernong grapes.
I have washed them, cut them in half and placed them in clean jars... now what?
If I pressure can them they may get too soft and lose that wonderful texture. If I add sugar water I think they will taste fine, but if I add syrup, they will be more sweet like a preserve. Do you think if I added 1/4 tsp of citric acid to each one ,then would a water bath will be sufficient enough? My hands are itching now from the tartaric acid from the grapes so they are already pretty acidic. I have never done this before. I never had this many.
Any suggestions? I already have made jelly ,and wine, and I am starting some vinegar... I hate to waste 'em.
They are so good this year.
thank you! I read this thread everyday- and you ladies are amazing. I bet you are exhausted too.