What are you canning now?

[rancher hicks]

If you find you need to replace it, I would highly recommend that Complete Book of Home Preserving. 400 recipes that cover more than I ever thought you could can and it is listed at $22.95

It has alot of helpful canning info in the back also. Altitude chart, produce purchasing guide, Problem solvers, ...

Lets hope not. However I got two books for that price on Amazon or E-bay. New ones too. I'm sure you can find the same deal for that one.

 

[Carols Clucks]

Mom wanted to make that old time apple butter but all we had was the tiny apples way up high on an old apple tree that I missed pruning this spring (it has not been pruned in 10-20 years).

We were sitting here under the oak tree the other day, when one of the hens noticed something in the tree. We could not see a bird so figured she was looking at the wind in the leaves, then a second hen joined in on the stare down. Sure enough, a ground squirrel thought he was a tree rat and was raiding the mini apples.

Well that could not be allowed! I cut down the two 30' tall root suckers and suddenly, we had apples!

I have the last of 24 pints of apple butter in the canner right now. (Mom turned down my offer of using the fruit strainer on the kitchenaid-she is wishing she hadn't now...lol)

 

[sonew123]

Mom wanted to make that old time apple butter but all we had was the tiny apples way up high on an old apple tree that I missed pruning this spring (it has not been pruned in 10-20 years).  

We were sitting here under the oak tree the other day, when one of the hens noticed something in the tree.  We could not see a bird so figured she was looking at the wind in the leaves, then a second hen joined in on the stare down.  Sure enough, a ground squirrel thought he was a tree rat and was raiding the mini apples.

Well that could not be allowed!  I cut down the two 30' tall root suckers and suddenly, we had apples!

I have the last of 24 pints of apple butter in the canner right now.  (Mom turned down my offer of using the fruit strainer on the kitchenaid-she is wishing she hadn't now...lol)

Ugh what am I doing wrong with my strainer!!!??? We bought the same set up last month I believe...how did you use yours exactly? Please...i peeled 20+ ofnapples by hand and Im thinking ifnInwouldnhave just cored them cooked them down I could have ran them through thenstrainer to get peels out??

 

[Happy Chooks]

Brandy Pear Butter

7 lbs pears, peeled, cored and coarsley chopped
1/2 cup water
zest and juice of one lemon

Bring to a boil in a stainless steel saucepan over medium-high heat. Turn down and boil gently till soft, about 20 minutes.
Puree pears in food mill or food processor just until a uniform texture is achieved. DO NOT LIQUIFY.
Measure 8 cups of puree into a large saucepan. Add in:

3 cups of sugar
zest and juice of one orange
1 teaspoon of nutmeg

Stir until sugar is dissolved.
Bring to boil over medium-high heat, stirring frequently. Turn burner down and boil gently until mixture thickens.

Add: one cup of "spirits" - recipe recommends amaretto liqueur or sweet wine, I chose Brandy.

Bring to low boil and cook until pear butter mounds on the spoon. The test I used is a spoonful dropped onto a cold plate doesn't seperate out a layer of water.

Ladle hot butter into hot jars, leaving 1/4 inch head space. Process in water both for 10 minutes.

The peach butter is the same only use 4 1/2 lbs of peaches and no orange or nutmeg.

Thanks! I still have more pears to go - I'm going to try it. Also going to try pear raspberry jam - sounds like a good combination of flavors.

 

[mickey328]

I have a question for folks who use a crock pot to make their butters. I was so excited when I found out it could be done that way. And was so disappointed when I proceeded to burn 3 batches in a row I have more peaches and apples now and want to try it again. Any tips/tricks for me?

Thanks!
Mickey

 

[krcote]

Could it be your crock pot?

 

[mickey328]

wish I could say yes, but I probably just flat over cooked it. I was waiting till it was thick IN the pot and I wonder if I should have been testing it on the plate...it'd probably thicken as it cools, right? Also, should I just have the fruit in the pot? When I did it before, I put all the sugar and spices in before I cooked it.

 

[sonew123]

wish I could say yes, but I probably just flat over cooked it.  I was waiting till it was thick IN the pot and I wonder if I should have been testing it on the plate...it'd probably thicken as it cools, right? Also, should I just have the fruit in the pot?  When I did it before, I put all the sugar and spices in before I cooked it.

Thats what I do? I put it all together and let it simmer over night..First hour on high-the last 10..low then can like crazy before work! lol

 

[mickey328]

That's what I had read, but after that amount of time, it still didn't seem thick enough, so I let it go. That was likely my mistake...duh...it's going to be runnier when it's hot!

Reckon I'll try it again and test on a plate instead of thinking I can just eyeball it, LOL

Thanks, ladies!

 

[Cryptkeeper]

18 half pint jars of strawberry jam today and 49 of peach jam yesterday