What are you canning now?

[KDbeads]

Quote:
Mine didn't set either. Had to redo them the next day

 

[3goodeggs]

But the biggest reward was that everything I canned we grew in our garden/orchard - what a great feeling.

That is a great feeling isn't it?

We do have a restaurant supply store, I will see if the will sell to a non restaurateur. If not, I guess I will try the cornstarch and not worry about how it looks.

But my new problem...AURGH! I bought instant fruit pectin. Ball was on sale at target and I stocked up on what I thought was liquid pectin. I read 'pouches' and assumed liquid. So now I have 8 pouches of... ? I hate it when I do that. Can I cook it? I have to store this fruit. I can't make 8 batches of pear jam and eat it all in a week.
Maybe it is time to start feeding some of this fruit to the chickens and go take a 2 year nap.

 

[Dragonfly Ranch]

Quote:
Mine didn't set either. Had to redo them the next day

A question on re-doing jams/jelly - since you have to add more sugar - do they get even sweeter? I have some pepper jelly that didn't set but my husband said it is already too sweet so don't to increase the sweetness.


Sandee

 

[KDbeads]

Quote:
Mine didn't set either. Had to redo them the next day

A question on re-doing jams/jelly - since you have to add more sugar - do they get even sweeter? I have some pepper jelly that didn't set but my husband said it is already too sweet so don't to increase the sweetness.


Sandee

The last bit that didn't make it into a sealed jar didn't taste too much sweeter to me.... and I'm one not to like too sweet!

 

[RockyToggRanch]

Quote:
Care to share the raspberry plum jam recipe? Pretty puleez?

Sure thing. It's from the Farm Journal's freezing and canning cookbook.

3 lbs prune plums
5c sugar
1 10 oz pkg frozen raspberries (I used a pint of fresh)

Pit ripe, firm plums and put through food chopper using medium blade. (I used my blender)
(should be 5 cups pulp)

Combine plums and sugar in a 5 or 6 qt pan. Add raspberries. Mix.

Bring to boil, reduce heat, simmer until thick, about 40 minutes. Stir occasionally.

Ladle into jars.

Water bath 5 min.

8 half pints.


I enlarged my batch because I had a peck of plums to use. I also added a box and a half of pectin. I simmered for an hour and then brought the temp back up to 220 before I jarred it. It set up overnight and I had some on toast this morning. YUM. I got 12 half pints.

 

[chicks4kids]

Quote:
You water bath (WB) applesauce...quarts are 25 minutes.......never done it in half gallon jars.......

 

[joel david]

Quote:
You water bath (WB) applesauce...quarts are 25 minutes.......never done it in half gallon jars.......

You can do either, I was going to do pressure because my canner isn't tall enough to WB quarts. It's also apparently not tall enough to do Half gallons at all, I would still be curious how much longer though.

 

[Frogdogtimestwo]

Those half gallon jars are not meant to be used for dense items, the only recommendation my jars had on them was for storage and canning juices. Boiling water bath only kills botulism spores in an acidic environment. You need both heat AND acid. Given the mass of the jar, it's quite possible that the heat won't penetrate the inside of the jar sufficiently well enough to kill the botulism spores. I would just not take the risk personally.

 

[TipsyDog]

Quote:
I agree. They are best suited for refridgerator pickles, pickled eggs, etc. They are not actually for canning. You want to water bath your applesauce in quarts - best way to go with that. Good luck!

 

[RockyToggRanch]

I think the same thing. Some friends of DH were canning hot peps in them a few yrs back. I said then that I thought they were too big to heat through evenly. I never did hear how their peppers came out, but I'm guessing raw in the middle and mush on the outsides.