What are you canning now?

[happyhappy]

Just made some Apricot Jam last night LATE! How long does it take to set up, seems kinda runny, this AM! Need to finish the last case of cots does anyone have a different type of recipe for them? They were late cots and not very sweet or flavorful so I added more sugar, was that wrong!? Thanks

 

[3goodeggs]

Quote:
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!

yup, that.

and it helped me to watch some YouTube videos to help me feel more at ease. I am a rather hyper-mental image type of person, and if I do not have good mental images to aim for, then all of the disaster images that I imagine keep me from enjoying myself. And, really, even though this qualifies as work, it is a lot of fun and very satisfying. If I can do it, pretty much anyone can can. (?)

 

[WhiteMountainsRanch]

Gonna can some Plum Jelly and Orange Marmalade today!!!

 

[KenK]

Going to make the pepper jelly this afternoon.
Anybody have an opinion about adding a half dozen or so minced cloves of garlic?
Garlic doesn't have mad anti-jelling properties or anything does it?

 

[3goodeggs]

My only concern would be the 'root crop' bit of the garlic.
Botulism is a soil born bacteria, that is why you have to pressure can root crops versus the hot water bath.
I would google around a bit.
If someone says it is doable then let us know how it turns out.
Garlic pepper jelly spread on a pork loin in the last little bit of the rotisserie time would be fantastic.

 

[Frogdogtimestwo]

KenK I have made a garlic pepper jelly many times. I will go look for the recipe I use.

Pepper and Garlic recipe courtesy of food.com
1 cup hot pepper, chopped (I use a mixture of whatever's ready in the garden, habenaros, thai chilis, tabasco, jalapeno)
1 red bell peppers or 1 green bell pepper, chopped
1/4-1/2 cup chopped garlic, to taste
1 1/2 cups white vinegar
6 cups sugar
1 -2 packet liquid Certo (or other liquid pectin)

Directions:

1
I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.
2
Leave them boiling slightly till you are ready for them.
3
Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.
4
Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.
5
Bring to a boil, stirring often.
6
Boil for 5- 6 minutes.
7
Remove from heat and add Certo and stir.
8
Pour into 1/2 pint jars.
9
As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it).
10
Leave them on the counter for a while to finish sealing.
11
If you notice the peppers settling just give the jar a little shake every once in a while.
12
After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done!
13
**NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.
There is plenty of acid added from the vinegar and preserving qualities of sugar for you to add garlic safely

 

[KenK]

Quick question:
Got the jelly made, all the pepper is floating at the top. Can I gave it a gentle shake or turn upside down as it cools?

 

[Frogdogtimestwo]

Yes, gently rock the jars after the lids have "pinged" also I have found if you stir pepper jellies for 5 minutes before jarring the peppers will not all float to the top.

 

[vfem]

Quote:
I do use garlic in several of my recipes, and I wouldn't worry about using fresh minced cloves. I use them in everything from salsa to sauce to jelly!

 

[Chickangel79]

You are all so good at this ! I don't have a pressure canner so can't make a lot of these things. But I have many jars of jam ! I did two plum jam last night and none of it has set

ten jars of it.
I have re boiled it once but still not setting, is it ok to boil it again ?