What are you canning now?

[caspernc]

OH yeah had my dd working the bubble buster.....I thought to excess.....but now that they have sealed, are they good to go? You can see the concave on the lid.

 

[sonew123]

24 1/2 pints of Hot pepper Jelly
6 1/2 pints of pomegranite/cranberry jelly
1 qt of Tomatilla salsa!!


See what you folks did to me???

the canner should be done in 4 minutes!!!

then Im done for the season...I beat!

 

[caspernc]

PLEASE Please advise me! I would hate to kill someone!

 

[CrazyCatNChickenLady]

From what I read that wont be a good seal. The ones of mine that overflowed sealed too but I still redid them..

 

[marty8587]

Quote:
I would leave them out overnight or until totally cool and if they are still sealed wash them off and put them away. Use due dilligence when using them, look for off color smell them. Your probably O.K..

 

[rancher hicks]

Quote:
There is a better way! Make yourself a jelly bag

That is what was suggested to me, and I am so glad I did. OR.... you can just use a pillow case

I, however, am in a GIANT fight with jelly. We won't be seeing each other for long, long time.

Well I know your not supposed to squeeze the bag but if I didn't I'd be waiting a long time for it to drain so I squeeze. For the Apple cranberry wine jelly I used 1 1/2 pounds more cranberry ( I had more than I needed and didn't want them to go to waste) Plus I added more apples since I had so many and added more wine. BUT I still only got the amount of liquid the recipe called for. Should I have added more water instead? You can taste the wine but it's still decent jelly.

Now I've got the rest of the apples on the stove for Apple Jelly. I added some cinnamon, and I'm going to add some honey as well. I'm playing around. Should I substitute an amount of sugar with honey or just add honey to taste? I've got a mix of apples. I also used organic apple juice for some of the liquid. The recipe has a measure of sugar for each cup of liquid. Most of the time I may not get enough liquid. I was told to just add more water, but won't that make the jelly weak tasting?

Thanks again,

rancher

 

[rancher hicks]

Quote:
I'd like the Pomegranite/ cranberry recipe please. I thought of using juice from the store but it's mostly apple and other juices. Would organic juice be ok?

 

[rancher hicks]

Quote:
I exploded my first jar the other day doing pie filling. I think lots of air gets trapped in the space between the apples. I only had ever had one jar do this & was shocked when it happened. Did you use a knife or wand to make sure the air was out the best possible? And the sauce filled in the spaces? That is my only guess, sorry couldn't help more

This is good to know cuz I want to do pie fillings. Was there anything in the recipe about using caution for overflow. I have several books here from the library, which is where I'm getting my recipes. I'll check and get back to you.

You could always open them and just freeze the filling right?


Take care,

rancher

 

[BarefootMom]

Cowboy Candy
3 lbs Jalapeno peppers, sliced Seeds are up to you
1 medium red onion, diced
1 red bell pepper, diced for color
2 cups Apple Cider Vinegar
5 Cups sugar
3-5 pinches Chili Powder
3 Tsp (or so) Garlic Powder
1/2 tsp Celery Seed

Mix vinegar, sugar, chili powder, garlic, and celery seed in a large stock pot. Bring to a boil. Simmer for 5 minutes. Add peppers and onion. Simmer for another 5 minutes. Using a slotted spoon pack hot 1/2 pint or pint jars tight with peppers. Put vinegar solution back onto the stove and boil for 6 minutes. Ladle Vinegar over peppers in jars. Adjust 2-piece lids and process in hot water bath for 10 minutes for 1/2 pints, 15 minutes for pints.

Best if let "ripen/age" for at least 1 month before opening a jar.

 

[redhen]

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