What are you canning now?

[mickey328]

I got mine there too...couple of years ago, but they don't keep it in that aisle any more. They re-arranged our WM and moved everything around. They seem really hesitant to order enough of things for some reason. They've been out of lids for over 2 months now, and the rest of their supplies are meager as well. I finally ended up going to Ace Hardware to find some regular sized lids and even they only had 4 boxes.

 

[rancher hicks]

• Use plain or mixed with a Dijon mustard as a glaze on salmon, chicken, pork tenderloin, or veggies
• Mix with barbecue sauce for a delicious sauce to serve over meatballs on mini-franks
• Serve as a relish with cold cuts and cheese
• Use it to baste meat in the oven or on the grill
• Spoon it over cream cheese and serve with crackers

It actually is quite tasty all by itself. There is such a clear basil flavor to it. Love it!


How's that? better?

Mickey

Yes thanks, I saved it to print it out. How sweet is it? I don't like sweet flavors with meat. Maybe mixed with BBQ would be good. Plus I would make it to give to friends and a sheet on how to use it.

I made Eggplant preserves and a friend mixed it with sauce.

 

[PuffyChick]

I thought sea salt or kosher salt WAS canning salt.
The only reason you dont want table salt is because it had iodine in it and that is what gives the metalic taste reaction?

New to this so I am probably wrong ..but intresting ..I have just been using sea salt. My B&B pickles and hot n spicy pickles turned out awesome so ...

But not really alot of salt in those ..

 

[chazen328]

I cut them into small chunks and keep them in a sink of cold water with lemon juice. You can peel them but since mine all had such thin skins I didn't worry about it. Then you boil the potatoes for 2 mins. put them in hot jars, add 1/2 tsp canning salt for pints 1 tsp for quarts, cover with boiling water. Put lids on and process @ 11 pounds of pressure for 35 mins for pints or 40 mins for quarts. Nothing to strenuous but it is time consuming took 5 hours to do 9 quarts.

 

[chazen328]

I don't if they are the same but I do know if you use salt other than canning its not just the metal taste you gotta worry about. Your foods will come out cloudy.

 

[erinszoo]

I always use sea salt too without a problem. Cloudy potatoes doesn't really matter if you're making potato soup or dumping them in stew ... so ...

 

[erinszoo]

Canned currant jelly, strawberry jam, blackberry jelly, and wild plum jelly. Made a total this time of 12 half-pints and 2 pints. Then I re-canned my peach and grape jellies which didn't set the first time around. Going to have corn to do soon. My fall crop is putting on ears!!!

 

[mickey328]

Wow, do you grow all that yourself, Erin?

 

[erinszoo]

Wow, do you grow all that yourself, Erin?

I grow currants, strawberries, and grapes. We pick peaches at a u-pick orchard, and forage blackberries and wild plums from several places near us. I'd grow it all if I had a little more land. I also have apple trees and a cherry tree but they are just starting to produce.

 

[erinszoo]

Entered 27 jars in canning at the county fair. Won 17 first place, 5 second place, and 3 third place along with 3 Ball Canning awards. I think we did purty well!! The Ball Canning awards will buy us three cases of jars and 6 boxes of pectin. Yippee!!