What are you canning now?

[krcote]

Quote:
The only thing I can think of is that maybe some of it scorched? or the batch was cooked too long in general? What type of pot are you using?

 

[rancher hicks]

vfem- way to go with the jam, but you must put the recipe up. It's the law on BYC.

Math - you gotta put up the recipe for the pears too you know.

I'm getting revved up to do apples so let's have some unusual recipes for them please.

I'll post up some of the books I got for jams and jellies. One is "Preserve It". Not sure who the author is but the recipes' are simple and to my way of thinking simple is best.

Everyone seems to like the rhubarb pear ginger jam I made. I think I mentioned not being able to find "stem ginger" which is a special part of the plant I think. I used Crystalized ginger and that worked out ok I guess.

Take care, places to go and people to annoy,

Rancher

 

[vfem]

Rancher, totally my simplest recipe... just takes time!


Plum Jam:

Quarter about 7-8 large black plums, (more if they run small) pitted but NOT peeled. Heat on med-low heat until tender and then squish up. You'll let this continue to simmer until the skins are completely mushed up and incorporated. Add 2 Tbsp lemon juice, bring to a full boil and add 1 1/2 cups of sugar. Bring back to a boil and test with a spoon until it sheets off the spoon. This will take about 2 days to set. Done right you get a perfect gel, and not very sweet at all!

The skins are packed with pectin, so no need to add any.

 

[vfem]

Ok... so I only got about 2 Quarts of chicken stock last night. Not enough to bother canning. I will use it in about 1 week!

However, I have a 12 Quart pot of veggie stock going now so I can preserve that for when I'm out of chicken stock. I'm going to need it for Thanksgiving (we have vegetarian family members so I make 2 of everything, including gravy, stuffing, mashed potato pie...ect).

So who knows what the pressure gauge should be at, and how many minutes on the veggie stock using quart jars?

 

[WingingIt]

Ball Blue Book says vegetable stock quarts 35 minutes at 10 pounds of pressure.

 

[vfem]

Quote:
That's what I thought, but I can't find my Blue Book!?

 

[vfem]

Oh yeah, here's our newest listing on our blog... with recipes if you want to come follow us!

http://fromseed.blogspot.com/2011/10/stock-on-chilly-days.html

You can follow us on facebook too for our Preserves business.

http://www.facebook.com/#!/pages/Fogls-Kitchen/

 

[Raiquee]

5 qrts applesauce.

 

[Duramaxgirl]

A neighbor is giving us some more apples! I think I'll make some apple pie filling with them. Yay I can't wait to get started

 

[TheReidHomestead]

I have a quick question for the pro's here as I am only a beginner. I've only made small batches of jam before. Today I am making my first canned pears. I think I will end up with 8 quarts of them when I am done.

When it says to fill the jars and place in water bath for 25 min's, I obviously have the water boiling hard before I put them in, do you time the 25 min's from the minute you put them in, or from when it comes back up to a boil? I've got the timer on, and it is probably because these are such large jars, I haven't ever canned anything in quarts before, but it seems to be taking forever for it to come back up to a full boil. Is that ok? And yes, the pears were hot packed, so it's not like I put cold jars in or anything. Thanks for any tips!