What are you canning now?

[3goodeggs]

Quote:
I have a pantry full of it. Certo's insert has a recipe for it. and the ball book has several. I never bother with jelly. I like the chunky bits of fruit.
last year I added vanilla to some, ginger to others. I also mixed some pear with apple. That one was very good.
Just dice up the hard pear very small. The pear I used with ginger, I just grated with the cheese grater. It was easy and has a marmalade feel to it.

 

[Frogdogtimestwo]

Quote:
That would not be a recipe considered "safe" by today's standards. Flour is a no go and I imagine the mayo would turn to goo as you stated. I would search for a relish recipe similar and add mayo as you use the product if you really wanted to can it or just make it up and store in the fridge for a few weeks Just my humble opinion.

 

[CranberryCreekFarm]

6 - 8 oz. jars of strawberry-rhubarb jam yesterday, and it came out awesome!!!

 

[Jen4]

3goodeggs Wrote:

Jen4 wrote:

Does anyone make pear jam or jelly... I picked a plastic bag full of pears while at my sisters yesterday.

I have a pantry full of it. Certo's insert has a recipe for it. and the ball book has several. I never bother with jelly. I like the chunky bits of fruit.
last year I added vanilla to some, ginger to others. I also mixed some pear with apple. That one was very good.
Just dice up the hard pear very small. The pear I used with ginger, I just grated with the cheese grater. It was easy and has a marmalade feel to it.​

Thank You. I'm gonna have to make me some

 

[BarefootMom]

Can't Wait Salsa

4 Large ripe tomatoes- peeled and chopped
4 Large Green Tomatoes - peeled and chopped
3 cans Tomato Paste
1 1/2 Cups Vinegar
1 large Bell Pepper, Chopped
2 Tbs Brown Sugar
2 onions Chopped
12 Jalapeno peppers seeded and chopped (leave seeds in for a hotter flavor)
4 tsp garlic powder or 6-8 garlic cloves chopped

Thoroughly process all ingredients in a food processor. Place in a large pot and bring to a boil. Process in a hot water bath canner for 35 minutes for pints (40 minutes for quarts). Yield: approx. 6 pints.


I haven't made any salsa this year because I made many batches last year. We still have about 2 dozen quart jars left... but this is my favorite recipe for salsa.

 

[3goodeggs]

Thanks! I am printing this out now.
My son loves salsa. He puts it in and on everything.

 

[BarefootMom]

Quote:
My grandma used to make pear honey... it was sooo good!! But I haven't had access to pears in a long time. I would love to make soon. You won't believe that bees did not produce this stuff!!

Really simple to make - From the old MFA Cookbook

Pear Honey

8 cups peeled, cored and chopped pears
1 cup unsweetened pineapple juice
8 cups white sugar

Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours. (Can do this in a large crock pot too...)
Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.

Yield- 4 pints

 

[Jen4]

Thank You BarefootMom pear honey sounds great. I'll have to see about makin some

 

[3goodeggs]

Mmmm! I will indeed do this!
I was going to let the chickens have the pears.
Now I will make honey.

 

[ByeByeBlackBird]

Im inspired. I want to start canning NOW! So we have some nice extras this winter!