What are you canning now?

[Terri O]

Got the broth done. ALso 8 cups of misc peppers into the freezer...2 days work and I am pooped! Gere are 6qts stewed tomatoes, 6pts zucchini/corn salsa and 5 1/2 pints rich duck stock:

Yeah...I can see that my kitchen needs a cleaning...*sigh* ANOTHER day in the house! TErri O

 

[Happy Chooks]

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Just use it. Great with Strawberries.

 

[Happy Chooks]

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Thanks! Off to the store for vanilla beans.

I tried to do pear butter in my crockpot (without the vanilla) and it wouldn't reduce. I had it on high from 9AM until 10PM and it maybe went down 1/2 inch. I've done apple butter in the same crockpot without any issues.

I will try your recipe and see how it comes out.

Do you remove the lid while you're trying to reduce it? I leave mine off so extra liquid can escape.

I did at first, but then it didn't seem to be cooking down, so I put the lid on askew, so the moisture could escape. Either way didn't make a difference. The recipe called for pureeing in a food processor before cooking - maybe cooking first then mashing will work better.

 

[Happy Chooks]

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Recipe please?

The recipe says it makes 5 half pints... I got 8.

http://chickensintheroad.com/farm-bell-recipes/peach-cobbler-jam/

Did you treat the peaches? I was looking at doing this one, but I didn't have any ascorbic acid.

 

[TheBrumstead]

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The recipe says it makes 5 half pints... I got 8.

http://chickensintheroad.com/farm-bell-recipes/peach-cobbler-jam/

Did you treat the peaches? I was looking at doing this one, but I didn't have any ascorbic acid.

I just sprinkled a bit of Fruit Fresh on each time I added to my measuring cup (3x). I would think the lemon would take care of it.

 

[vfem]

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Do you remove the lid while you're trying to reduce it? I leave mine off so extra liquid can escape.

I did at first, but then it didn't seem to be cooking down, so I put the lid on askew, so the moisture could escape. Either way didn't make a difference. The recipe called for pureeing in a food processor before cooking - maybe cooking first then mashing will work better.

I puree after the pears have heated through and softened. I've never done it any other way. I leave the lid skewed rather then completely off. Like right now my pear butter is almost done. Should have been done around 4 (24 hours later) but its not, should be done by 9 or so from the looks of it.

 

[chicken stalker]

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Did you treat the peaches? I was looking at doing this one, but I didn't have any ascorbic acid.

I just sprinkled a bit of Fruit Fresh on each time I added to my measuring cup (3x). I would think the lemon would take care of it.

I just toss the peaches with a little lemon juice.

 

[vfem]

Ok... pear butter is done and canned. Off to peel more pears and get another batch going tonight so I can preserve these tomorrow before bed!

 

[jtbrown]

Pickled jalapanos -- 4 Pints. Easy recipe and no oil! Just 5 cups standard white vinegar, 1 cup of water 4 tsp canning salt, 2 tsp sugar, boil then simmer. Take 2 pounds of 1/4 inch sliced jalapeños and pack into hot sterile jars, then fill to within 1/2 inch of top of each jar, then top with hot sterile lid and water bath for 10 minutes. I have been looking for something simple without oil, cannot wait to try them.

 

[vfem]

I still have pears going into the crockpot. Batch 2 is almost done, batch 3 is going into a crockpot this afternoon I borrowed from my mom. I should be picking up my apples this weekend! Gotta get these DONE!