What are you canning now?

[vfem]

I'm glad Blackberries are $3 a lb here. The raspberries are $6 a lb!!!

I grow my own though, so good savings for me... they're free! hahaha

 

[Arielle]

I'm glad Blackberries are $3 a lb here. The raspberries are $6 a lb!!!

I grow my own though, so good savings for me... they're free! hahaha

I've tried growing both raspberries and black berries and they don't thrive. THe wild blackberries are everywhere, so I settle for those few.

You have me looking for a local U-pick farm !

 

[Carols Clucks]

Hellooooo canners!

I think I have missed this part of byc.

Today I tried my hand at making orange marmalade, I think I flopped!

I was looking for a good old fashioned recipe and found one I thought might work. But even adding way less sugar, it was toooo sweet for me and did not want to thicken up. I ended up adding some pectin and then read on a different recipe that it needs to sit a couple of weeks to set. Ugh! Wonder if I will be able to scrape it out of the jars...lol

Anyway, since we have more oranges waiting on the tree, I will try again-with a different recipe and not so ripe oranges.


The past week I have made Bread and Butter pickles, dill pickles, pickled green beans, pepper rings, tomatillo salsa (salsa verde) and a sweet zucchini relish.

I also ordered the kitchen aid fruit/veggie strainer to go with the food grinder I have. We will be making passion fruit jelly soon and I am hoping it deals with the seeds because removing thousands of them is a lot of work. Fig Jam will be coming up too.

We have a bumper crop of tomatoes, so those will be a variety of pasta sauces, or so I plan.

Love to hear your tips on the KitchenAid grinder/strainer (I should get the bigger hopper too I suppose)

 

[sonew123]

Hellooooo canners!

I think I have missed this part of byc.

Today I tried my hand at making orange marmalade, I think I flopped!  

I was looking for a good old fashioned recipe and found one I thought might work.  But even adding way less sugar, it was toooo sweet for me and did not want to thicken up.  I ended up adding some pectin and then read on a different recipe that it needs to sit a couple of weeks to set.  Ugh!  Wonder if I will be able to scrape it out of the jars...lol

Anyway, since we have more oranges waiting on the tree, I will try again-with a different recipe and not so ripe oranges.


The past week I have made Bread and Butter pickles, dill pickles, pickled green beans, pepper rings, tomatillo salsa (salsa verde) and a sweet zucchini relish.  

I also ordered the kitchen aid fruit/veggie strainer to go with the food grinder I have.  We will be making passion fruit jelly soon and I am hoping it deals with the seeds because removing thousands of them is a lot of work.  Fig Jam will be coming up too.

We have a bumper crop of tomatoes, so those will be a variety of pasta sauces, or so I plan.

Love to hear your tips on the KitchenAid grinder/strainer (I should get the bigger hopper too I suppose)

I just ordered the same exact thing so we can compare! I should be getting tons of toms and blackberries so I hope it helps!

 

[3goodeggs]

 

[clucksbc]

carols clucks
do you have a pressure cooker
if so...my hubbys cusin told me this one...
and my hubby just LOOOVES it...a slightly tart version
but thats how my hubby likes it...
put oranges with water in pressure cooker proces 45 min...
cool strain and scoop out pulp and dee seed...
cook back on stove
but first measure the liquid and put and equal amount of sugar...
also add slivered skins...cook( cant remember how long ) till
integraded processed and skins are soft....I also add
a splash of lemon..

 

[erinszoo]

Here's our orange marmalade recipe. It works great.

2 cups thinly sliced oranges, the thinner the better
1 cup thinly sliced lemon
Boil with 1 1/2 quarts water for 5 minutes. Remove from heat and let sit, covered, in a cool place for 18 to 24 hours. Cook again til peel is tender at a rapid boil. Add 1 cup sugar for every cup pulp, stirring til sugar dissolves. Bring to a boil and cook until it reaches jelling point.

 

[wekiva bird]

Here's our orange marmalade recipe. It works great.

2 cups thinly sliced oranges, the thinner the better
1 cup thinly sliced lemon
Boil with 1 1/2 quarts water for 5 minutes. Remove from heat and let sit, covered, in a cool place for 18 to 24 hours. Cook again til peel is tender at a rapid boil. Add 1 cup sugar for every cup pulp, stirring til sugar dissolves. Bring to a boil and cook until it reaches jelling point.

Sounds good have to try it.

 

[rancher hicks]

Carols - I have a rhubarb/orange recipe that I made. I'm sure it's not a tart as regular marmalade, but I like it. It kinda tastes tart at first but then you get the sweetness.

Does anyone know anything about freezing rhubarb? I scored some from a friend and want to try freezing it. I didn't like the way it froze last time. I cut it up and blanched it but figure I left it in the water to long. I saved some of the rhubarb water to use if I need water for a recipe. Anyhow can I blanch the whole stalks and freeze them and cut them up later?

Am I misreading the directions for blanching? Should I just drop it in the boiling water and start counting OR do I drop it in the water, wait til it comes to a boil again and then start counting?

I'm freezing everything to save for a cold and rainy day. Lately it is just to hot.

This thread has been a big help.

Rancher

BTW - I have a Peach/Raspberry jam recipe if anyone has a mind to.

 

[clucksbc]

rhubarb i just cut and freeze...no blanching...and is wonderfull...though this year...my rhubarb didn't get fertilized and didn\t do nearly as well as last year
oh well still all is great...