What are you canning now?

[annaraven]

I canned 18 pints of chicken stock! Woohoo. I now have my own chicken and beef stock. Yay.

 

[Terri O]

Quote:
Did you get hand cramps?

Yup Bock I did! I was glad I did them in two sessions. You wouldnt believe how MANY of those little eggs fit in the jar! Terri O

 

[bockbock2008]

Quote:
Did you get hand cramps?

Yup Bock I did! I was glad I did them in two sessions. You wouldnt believe how MANY of those little eggs fit in the jar! Terri O

Yea, I'm thinking if I did have any button quail, I wouldn't be boiling their eggs very often

 

[Equus5O]

I was up until 1 in the morning, pressure canning 14 pints of chicken soup. Only about 4 sealed. So far, so not worth it, and I'm soooo tired

 

[vfem]

Quote:
I'm so sorry

Do you think there is an issue with the guage?


I got a chance to do a bit more last night, I restocked my Rosemary jelly & made the lemon basil jelly again. I got the new 12 qt pot. Hopefully this will be GREAT and work for me until I can afford a copper bottom pot like I want.

I still need to know how to go about sealing/canning mustard in little 4 oz jars?

 

[Kim_NC]

Quote:
So sorry to hear that. But don't give up....it can be reprocessed with no harm done. Use clean jars, reheat the stock, use new lids. Use recommended processing from the NCHFP site (or BBB has same instructions):
http://www.uga.edu/nchfp/how/can_05/stock_broth.html

Describe the unsealed jars and process to us....
Is there "gunk" between the jar rims & rubber seal on the lids?
Did the jars lose volume?
Did you have to adjust the temp on the burner during canning?
etc, etc...share what you can remember?

 

[vfem]

Quote:
So sorry to hear that. But don't give up....it can be reprocessed with no harm done. Use clean jars, reheat the stock, use new lids. Use recommended processing from the NCHFP site (or BBB has same instructions):
http://www.uga.edu/nchfp/how/can_05/stock_broth.html

Describe the unsealed jars and process to us....
Is there "gunk" between the jar rims & rubber seal on the lids?
Did the jars lose volume?
Did you have to adjust the temp on the burner during canning?
etc, etc...share what you can remember?

Yep, we're very helpful around here!!!!

(Kim is the WOMAN!

)

 

[Equus5O]

Quote:
So sorry to hear that. But don't give up....it can be reprocessed with no harm done. Use clean jars, reheat the stock, use new lids. Use recommended processing from the NCHFP site (or BBB has same instructions):
http://www.uga.edu/nchfp/how/can_05/stock_broth.html

Describe the unsealed jars and process to us....
Is there "gunk" between the jar rims & rubber seal on the lids?
Did the jars lose volume?
Did you have to adjust the temp on the burner during canning?
etc, etc...share what you can remember?

I made soup (carrots, celery, etc. in the stock with the chicken bits), and had been told to use the time for the ingredient that takes the longest. So, I followed the instructions in the Presto book for canning poultry, which is 75 minutes at 11 pounds of pressure for pints. I did have to adjust the temperature, but it never fell below 11 pounds. It's a lot easier to maintain 15 pounds than 11! They don't appear to have lost any volume, nor do I see any gunk. I let them sit until this morning, hoping that they would seal but no such luck.

Thanks for the help

 

[Equus5O]

This failure in pressure canning chicken soup was just a waste of food and time. After having been processed in the pressure canner the soup is horrible. All of the ingredients are just so over-cooked now. There's absolutely no way I can do the process again with the jars that didn't seal. I can't even imagine what another round would do to the soup. And just canning chicken stock kind of defeats the purpose of what I had in mind. I wanted my husband to be able to open a jar of homemade soup for lunch, rather than a can of Progresso. Yes, of course canned chicken stock would be handy, but that's not what I wanted. This is the reason I wanted a pressure canner in the first place!

 

[vfem]

Quote:
I now it was a wrecked process, but with practice I do believe next time you will get a very good finished product and have exactly what you are hoping for. Maybe practice on the broth would be worth it just so you get a feel for what you are doing until you get it down.

I would assume next time to pressure can the undercooked soup, so it finishes in the sealing process

That's something Kim would know better.

I've screwed up and JUNKED pickles, sauces & jams a lot my first year. Now I have it down pat!

I am sorry that it wasted good food though