What are you canning now?

[Olive Hill]

The USDA and Ball are two other good sources of tested/trusted recipes and guidelines. When in doubt you can always contact your local University Extension as well. They can generally help you with any questions you may have.

 

[bockbock2008]

Quote:
I found some more juice. I just had to push it down a little deeper

 

[Moxiechick]

I'm about to make my first batch of dill pickles - well, first since taking a course from the University Extension a year ago. The jar I brought home from the class was delicious, and I want to recreate the recipe as closely as possible. Here's the thing. In the class we used dill umbrels ripe with seed in each jar. I have fresh dill available, but the umbrels are still at the flowering stage. No seeds.

Can I use the flowering umbrels, or should I just use sprigs of the dill leaves? If only the leaves, how much should I use? Thanks for any help! I'm going to start cutting my cukes now!

 

[3goodeggs]

I have used the umbels at all stages. It looks pretty in the jar.
They say that all herbs have better flavor before they set flower and seed, so I do not know what that means as far as the flavor of the umbel.
I toss in all three, because I care more about the artistic look of my jar than what it tastes like.

No has told me that it is too dill! I will look to see what the ratio is for liquid to dill leaf. I have a lot of books so it may take a while, but I will edit back.

The dill tomato recipe calls for six sprigs of fresh dill to 2 1/2 quarts liquid.
But... I do not know what size defines a sprig.
I will be back with more.

the ball book has grandma's dill pickles with 10 1/2 fresh dill heads or 7tbsp dill seed or 7 tbsp chopped dill weed. and it calls for 18 cups liquid. which is 2 cups more than a pint.

I guess when it it gets like this. sorry. not much help.

 

[Moxiechick]

Quote:
You've bee a great help! At least I know that I can use the flowering umbrels without it ruining the recipe.

I like the way they look in the jar too! I am adding crushed fresh dill leaves as well. Good to know there is no such thing as too much dill!

Thanks for your help!

Just waiting 10 more minutes for the water/salt/vinegar spice solution to cook and then it's jar filling time!

 

[Momagain1]

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I used all the pulp, just removed seeds, wasn't sure if it was jelly or jam since the pulp is mainly juice. If you mash and strain you might get a clearer pink.

FYI...... cooked watermelon has an odd smell! It's still good though!

IT SURE DOES!!! I made watermelon jelly and I was just like ugh..pray it tastes better than it smells

 

[oberhaslikid]

39 quarts of chicken ,beef, pork and 4 pints of sausage links.

 

[CranberryCreekFarm]

Okay everyone, I finally got my canner from the PO, got my cucs, and strawberries, spices, vinegar, pectin and sugar ready for dill pickles and strawberry jam. I just need to attempt to pick up some lemon juice later. I'm going to follow balls recipies... Any tips for a complete newbie? I'll post pics when they are done

 

[KenK]

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Be careful, calm and patient. Try to remove any outside distractions that you can.

 

[Olive Hill]

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Don't make it more complicated than it has to be. Take a deep breath, relax; follow the directions and you'll be fine.

Good luck!