What are you canning now?

[Acre of Blessings]

Quote:
Nice pic of the beans,,, we aleayw put fat meat in our beans, I never have put onions until they were ready to eat. May have to try that. Did you plant any wax beans? Those and green beans look so pretty sitting in the jars.

 

[mom22alcorns]

Quote:
Nice pic of the beans,,, we aleayw put fat meat in our beans, I never have put onions until they were ready to eat. May have to try that. Did you plant any wax beans? Those and green beans look so pretty sitting in the jars.

My green beans won't be ready for a while yet, but I would like to add meat to them. Do you process them longer or anything? Do you precook the meat a bit? I did pork and beans the other weekend and they came out fantastic, so I am itching to try this with my green beans. Thanks for giving me the idea and any help with the processing time!

 

[caspernc]

From what I understand you prosses at the meat temp. Search it on this site and you will get the answer.

 

[BarefootMom]

Quote:
I did not process at meat time because I cooked the bacon first and used the fatty parts for flavoring. I used a thick sliced bacon.

 

[vfem]

I haven't done any meat canning yet... however I will be doing some extra chicken since I got it on sale soon! And there should be PLENTY of stock to can too since they were all whole roasters.

YUM!

Will probably be back for help with that.

 

[math ace]

Another 6 pints of salsa --

Total so far ..... 21 pints of salsa

 

[Acre of Blessings]

Quote:
Nice pic of the beans,,, we aleayw put fat meat in our beans, I never have put onions until they were ready to eat. May have to try that. Did you plant any wax beans? Those and green beans look so pretty sitting in the jars.

My green beans won't be ready for a while yet, but I would like to add meat to them. Do you process them longer or anything? Do you precook the meat a bit? I did pork and beans the other weekend and they came out fantastic, so I am itching to try this with my green beans. Thanks for giving me the idea and any help with the processing time!

No, I used the processing time for only the beans, but I did use a pressure canner and not hte water bath, and they all came out wonderful and taste great. Can you post the recipe for your pork and beans?

 

[rancher hicks]

What am I canning. Nothing yet but I do have a question. How can I preserve garlic scapes? Right now I just put them in a baggie and put them in the freezer. Also how do I use them?

I hope to do some strawberry and blackberry jam. Anyone got recipes for a lower sugar quantity?

I usually just do tomatoes by freezing them, but I bought a canner and have jars so I may do that. Where do you store your canned goods?

Thanks

Rancher

 

[Acre of Blessings]

Quote:
Not sure about the garli, but I am sure someone can let you know.

For any jams that I do, I always use less sugar than what is called for. You need to mix by your taste not the recipe.

I am ready for some tomatoes so that I can make salsa.

I store my canned stuff in our pantry, under the bar, and in boxes in our back room closet. just remember to keep the canned goods in a cool, dark place. If you store it in the sun, after a while the goods will fade in color.

Remember to read all canning instructions before starting. Safety first!

 

[chicken stalker]

Quote:
Pickled scapes-- from The Complete Book of Pickling

1lb scapes
1/4 salt
2 tsp mustard seeds
1 tsp dill seeds
2 3/4 cup white vinegar
2 3/4 cup water

pack in jar, pour on hot brine and water bathe for 10 min.

Uses: bloody mary garnish, chopped for potato or pasta salad, use liquid in salade dressing, serve with sharp cheese, salade garnish, snacking, etc