What are you canning now?

[Momagain1]

I got the presto 23 qt...

YES I'd go big...

 

[BarefootMom]

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I got the All American and really like it. I just got it earlier this year so I haven't got to do alot in it since our gardens got in so late due to flooding but it was really simple to use. I had heard so many horror stories about the lid blowing off that I wanted to make sure that wasn't a problem. I think the all american will outlast me!!

I agree! I bought an AA this spring too and LOVE it! I have a presto that I used 1 time and it took me 3 days to get the lid off. never used it again! I don't like having to deal with ordering seals and all that- plus the AA's are all my mom and my grandmas ever used!

I plan on being able to pass mine down to a grandaughter- or grandaughter-in-law. I would pass on to my daughter but I am sure she will have her own before I am done with it!! (I am 25 years old if that helps put things in perspective!!)

I have one out in the garage that would probably be o-k-a-y but I am afraid of it. It is from the early 1900's and has wooden handles and everything. It is like an AA but a different brand, I think I read one time that AA bought the company out in the mid-60's. It has some pitting in it which makes me afraid, but I know it was used last in the late 90's. So it lasted at least a lifetime

 

[vfem]

My goodness you guys are SUPER productive already, June isn't even over yet!

I have the next 3 days off, so hopefully at the end of that time you will be hearing some awesome canning stories from me. I have more peppers and cukes waiting on my now. I also picked my first ripe cherry tomatoes this week. How exciting! With all the rain today, I have my fingers crossed that the hundreds of green tomatoes out there are getting juicer and closer to ripening.

Come on babies... Mama wants to can some salsa!!!!!!!

 

[Anna_B_Happy]

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Can you post the mango jam recipe? I have made 22 jars of blackberry and many jars of strawberry jam, already. Would love to do mango too.

 

[Anna_B_Happy]

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Open all the jars and dump back into your pan.Bring to a boil. and let it boil untill when you raise the spoon and let it drip back into the pan. It will start to gel in the spoon. I raise the spoon and when the third or fourth drip starts to hang on the spoon and not want to drop off . Then I start jarring up the jam.I do this even if I use pectin.This is when I know its ready.
I have a tenancy to use too much fruit.

For jam without pectin (such as strawberry or blackberry) the boil needs to reach 221 degrees F or it will not set. The jam should not be producing foam anymore and should begin to look glossy and thick in the pan. Thats how I know it is ready.

 

[prairiegirl]

You are all so busy canning and it seems we are just beginning the season here. So many good recipes and pictures shared - thanks.
The strawberry jam is done. I have dried beans to can, but that's been on my "to do" list for awhile. I have done some dehydrating - strawberries, celery and onion.

My plan for today is to make mulberry jam. We've never had it, but I've been wanting to make some for a few years. We have several mulberry trees around our place it's a shame to let all the birds have them.

Anyone have any tips or suggestions that might help me make a successful batch of mulberry jam?

Thanks

 

[math ace]

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x 2 . .. I have a couple of YOUNG mulberry trees. Hopefully in a year or two I will get some berries from them.

 

[flgardengirl]

Thanks so much for everyone's input on the pressure canners. I will have to use mine on a separate burner since we have a glass top range. There is a propane burner on the BBQ grill so I will probably be using that. Maybe I should get a big one so I can do more at a time lol.
Barefoot mom: Your grandmas old canner sounds like the one my 92 yr old grandmother still has and uses. She got it from her mother. My grandmother still does quite a bit of canning and lives completely independently still. My mom never really did much canning so I guess Iam gonna be the one to continue the craft lol. My dd seems interested in learning and she and one of my sons helped me make preserves.

I am trying to get enough figs from my LSU purple fig tree (they have a yummy berry like flavor) to make preserves. I was wondering why they would start to ripen and never seem to quite ripen. Yesterday, I saw a fat buff orp hen and a turkey gobbling up ripe figs off my tree. They have been flying up and eating them grrrr.

x3 on the Mulberry recipes!

 

[Dipsy Doodle Doo]

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Ha! Not as bad as the pickles I *almost* made yesterday! Put 3 lbs of sugar in a big pot and grabbed a half-gallon of what I thought was vinegar off the shelf and poured it in
--- IT WAS AMMONIA! The 2 half-gallon bottles on the bottom pantry shelf were BOTH ammonia, not vinegar. I had to run out for more sugar and vinegar.
I need to slow down in the kitchen. The other night, I couldn't get a beef stew to thicken like I wanted. I had grabbed the powdered sugar off the shelf instead of the cornstarch --- dumdumdadum.

Lisa

 

[3goodeggs]

You get the prize. is there a ribbon. we need a ribbon.

I am so sorry that happened to you! At least you did not waste the cucumbers.
I find I am making more incorrect assumptions the worse my eyes get.
You never want to put ear cleaner in your eye because it is in the same shaped bottle as the eye drops.
I got the prize for that one. might be why the eyes are so bad.