What are you canning now?

[MsBagawkbagawk]

Hi everybody!

I just did my first canning last night! ( e). It all went well and I made 3 pints of applesauce. I'm hooked now and I'm making a bunch more today! . At least giving away applesauce might be a little easier than giving away all my apples lol.

 

[mickey328]

Woohoo MsB! It's addicting, isn't it?? First applesauce, then apple pie filling, then apple juice, then apple jelly...then you cast around for other fruit...you've been "taken" LOL Congrats!

 

[chazen328]

There is a very simple joy in looking at a pantry stocked with food that you grew and/or canned. Something very satifying in a primal way about providing for your family. JMO

 

[silkensunlight]

There is a very simple joy in looking at a pantry stocked with food that you grew and/or canned. Something very satifying in a primal way about providing for your family. JMO

I'm so with ya on this one. Putting food by gets me all revved up this time of year. I think it's a great practice for the kids to learn something by, that we all really can do this for our families!

3 Bushels of apples from todays picking to work through this week. Lots of sauce coming our way I hope!

 

[Pozees]

Took the plunge myself today, Msbagawk - Right now I think it all went well, but I guess only time will tell I felt completely disorganized, but hopefully future attempts will be smoother. Did four pints of the no-brine dill pickles, 2 quarts of chile starter (tomatoes, peppers, and seasonings) and 3 pints and 6 half pints of pickled pepper slices from my garden, just mixed them all together since that's how I usually make chile - try to use a variety of peppers to give more depth of flavor. Fingers crossed.

On the peppers, instead of the overnight brining, I applied the no-brining technique used in the dill pickle recipe. Should I be worried? My plan is to leave them for a month as with the pickles, and then open one and test it.

My peppers are usually very hot, I'm sure due to the intense sun here, and more than once I've made chile that had to be cut either with more gravy (bechamel) or with an entire new pot of chile without the hot peppers because it was too hot to eat even for those who love hot foods.

 

[mickey328]

Woohoo, Pozees! You'll definitely find it goes more smoothly as you do it more often. It's sort of like when you first started driving...there were just so many things to remember and you had to be conscious of everything all at once. With a bit more experience you'll find things come more automatically without having to think about every little thing. You'll refine the whole process little by little till it works really smoothly for you.

It's good you did your peppers in smaller cans...that way when you make your chili, you can start with a small one and if it's not hot enough, you can open another and add it.

I predict that it won't be more than a season or two till you invest in a pressure canner and just make the chili in a big ole batch and can it entirely.

 

[Darklingstorm]

Unfortunately I haven't been able to can much this year so low on funds. But when I meet new people and we start talking about stuff, canning always comes up (and chickens) and I guess I talk about them with such passion they always ask me "Why can? Just go to the store." I just smile and shake my head no, you can get a lot of things at the store but what you can't find is unique taste. I love the fact that I can make things that you can't find, that taste awesome, like Zucchini Relish, Cherry Cherry Jam and the list goes on. And for those things you can find like spaghetti sauce, making your own to taste and with fresh veggies from the garden out shines even the best store bought out there. Then I bring out a jar of my latest endeavor and give a taste test, then watch as the jar walks out of the house with the huge smile and the look of someone who is about to start canning themselves.

I recently found a pork rub recipe online and made it. Hubby and I absolutely love it. So now I've added making rubs too.

Going to try my hand at hard candy soon. Hope it goes just as great as the other hobbies that I've got myself into. Hubby is not complaining at all.

 

[jtbrown]

I tried canning Pepperocini last night. Anyone also try? I did it last night, I did more of a "Sweet and sour" brine with sugar and two types of vinegars. I cannot wait to taste them, anyone have any experience?

Also, I have a glass flat top stove and it took FOREVER to heat up my big canner, anyone else have that problem?

Jen

 

[mickey328]

Hehe, you start one place and get hooked and it just leads to all sorts of things, doesn't it?? Besides the taste and lack of preservatives and chemicals, I think canning can be less expensive too. Of course, there's your time and the equipment, but other than lids, the "hardware" doesn't have to be replaced. I'm able to get a lot of stuff for free which, after the "expense" of canning comes to a LOT less than if I had to buy it...add in the quality of the goods and you almost can't calculate the savings. Plus, you can take advantage of abundance when the prices of things are low, and extend that "season" all year long simply by preserving enough to eat through the year. I also count the things I grow in the garden as pretty much being free...minus the cost of seeds and water which is pretty minimal. Personally, I think my applesauce is the best I've ever had, LOL. First, you can't buy that quality and recipe in a store, second, I get apples for nothing...friends and neighbors give them to me and/or I get them off Craig's List from folks who have trees but don't use the fruit. So, for the cost of my time and energy and a little sugar, I'm getting great food at next to nothing.

 

[Cryptkeeper]

Also, I have a glass flat top stove and it took FOREVER to heat up my big canner, anyone else have that problem?

Jen

My mom had this same problem and i bought her one of those turkey deep fryers and she used it this past summer and loved it. Just hooked it up out back on her patio lit the fire, and off she went.