What are you canning now?

[vfem]

Our Scapes are all gone and eaten... can't WAIT to roast them on the grill with banana peppers with a bit of olive oil. We got RAVE reviews when we serve them at a BBQ. Sadly, we warned them it would be another year before we'd have them again.

I didn't think to preserve them.... but no way I could save them if I tried!!!

 

[Kismet]

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

ChckenStalker - Is that 1/4 cup of salt or 1/4 teaspoon/tablespoon? It sounds like a great recipe!

 

[KDbeads]

Quote:
ChckenStalker - Is that 1/4 cup of salt or 1/4 teaspoon/tablespoon? It sounds like a great recipe!

It's 1/4 cup

Pg 79 if anyone has the book.

 

[KenK]

Quote:
I am not 100% positive but I have heard it is not wise to can squash. Something about no approved safe method. I froze all of mine except for what I made into pickles.

My book says:
Raw pack, process pints 25 minutes for pints and 30 minutes for quarts.
Hot pack, process pints 30 minutes and quarts 40 minutes

It's an old book...

 

[mom22alcorns]

Quote:
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?

Sure thing! Here it is:

2 pounds dried navy or great northern beans
1/4 pound salt pork cut into pieces
1 medium chopped onion
3T sugar
2 tsp salt
1 quart tomato juice

cover beans with water and let stand for 12-18 hours in a cool place.
drain.
cover beans by 2 inches with boiling water and boil for 3 minutes.
remove from heat and let stand 10 minutes then drain.
bring onion, sugar, and tomato juice to a boil.
put some beans in the jar, add a pice of pork, and add more beans until 3/4 full.
ladle hot tomato sauce over beans leaving 1 inch headspace.
remove air bubbles and adjust sterilzed lids.
process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes at 10 pounds pressure.

They are delish and not as runny as store bought ones. They make great baked beans and my kids like them right from the jar

 

[Sore Thumb Suburbanite]

Ok guys, I need expert advice... I recently was gifted some older, though still new in the packaging, canning lids probably from the 80s or 90s but possibly as old as the 70s-who knows for sure....I want to know if the rim around the flat lid appears and feels regular if it would be ok to use them.
I have wide and small mouth jar lids and I have about 200 of them total: brands ball and kerr and some other brand too. Some of the rim seals are gray others are red, the seals seem fairly supple, I can dent them with a fingernail. I hope I can use them! I got them all for nothing (they belonged to my 88 year old grandmother who isn't about to can anything now or ever again)...I would just love to be able to can with these!

Yeah and those home grown string beans look amazing! I don't know if I'll have enough to can, i keep eating them off the vine when I am in the backyard-I can't help myself...must plant more next year!

 

[Kismet]

Quote:
I would use them - if the seal doesn't work, they won't seal properly, and then you'll know. I have used old (not from the seventies, lol, but from the 90's) lids with no problems.

 

[rancher hicks]

Well I took the scapes, not many, and put them in a zip lock bag in the freezer. Can they be chopped up and put in soup or sauce? I don't like pickled anything.

Now for the jams, does someone have a special book they use? or your own recipe? A friend gave me a jar of straw/rubarb yesterday.

How much and how many jars of whatever do you can? Do you plant and plan for the entire year? Do you use quarts or pints or different sizes for different things?

When you store your stuff do you monitor the temp in the room?

thanks

Rancher

 

[KDbeads]

OMG OMG OMG!!!!!!!! I have blueberries and blackberries all over this property!!!!!!! The deer are getting them fast but I'm going to be transplanting them close to the house and inside a fence for next year's canning season. Just think of all the things I can do with them.... vinegars, jelly, jam, sauces..... I even have muscadine!!!

Now all I need is a mulberry and a fig. Hoping to get a mulberry cutting (or several) next weekend, cross fingers I can get it to root.

Still nothing to can here, getting antsy. Have everything ready to go as soon as something shows up.

 

[3goodeggs]

wild berries have more flavor. but require more picking!
That's wonderful.
Mulberries root rather easily. When you find a tree you like the fruit of, ask the owner for several cuttings.
Figs root even easier... they are in the same family- mulberries and figs. same ease of rooting.
you can try air layering and you can get a bigger tree faster, and they will bare fruit right away.
I am glad your property has all of the important amenities!