What are you canning now?

[galanie]

On the canned meat: I haven't yet canned pork but I have canned beef and chicken, both raw packed. I don't care for canned ground beef or pork. It taste's ok but smells like dog food when you open the can. Lean beef chunks don't do that. I guess it has something to do with the fat being mixed in or something? I don't know. But chicken.. YUM. I'm betting lean pork would can great. After all, they can hams.

 

[clucksbc]

I am wondering if anyone happens to have a good canning lentil soup recipie..??
for whatever reason i don't seem to be finding one on the web..
thanks so very much

 

[wyoDreamer]

Well, I finished another round of canning apple products.
On Monday, I made 6 quarts of apple pie filling, 8 pints of apple slices in apple juice and 6 1/2 pints of applesauce. I estimate one more batch of applesauce to cook down and can then I am done!

I tried the Apple Pie Filling recipe from the Ball Blue Book and I am not sure if I did a bad thng or not. The recipe uses ClearJel as the thickener, and calls for only 12 cups of apple and is supposed to make 7 pints of pie filling. When making the sauce, it turned out so thick, almost like peanut butter consistancy, so I added more apple juice to thin it out a bit. Also, I didn't feel there was enough apple, so I doubled the amount of apple and ended up with 6 quarts of pie filling.

Do you think that using more apple and thinning the sauce a touch will cause problems?

The recipe in the book, made as written, would produce something very similar to the canned apple pie filling from the store. Way too sweet and not much for actual pieces of apple.

 

[rancher hicks]

Well, I finished another round of canning apple products.
On Monday, I made 6 quarts of apple pie filling, 8 pints of apple slices in apple juice and 6 1/2 pints of applesauce. I estimate one more batch of applesauce to cook down and can then I am done!

I tried the Apple Pie Filling recipe from the Ball Blue Book and I am not sure if I did a bad thng or not. The recipe uses ClearJel as the thickener, and calls for only 12 cups of apple and is supposed to make 7 pints of pie filling. When making the sauce, it turned out so thick, almost like peanut butter consistancy, so I added more apple juice to thin it out a bit. Also, I didn't feel there was enough apple, so I doubled the amount of apple and ended up with 6 quarts of pie filling.

Do you think that using more apple and thinning the sauce a touch will cause problems?

The recipe in the book, made as written, would produce something very similar to the canned apple pie filling from the store. Way too sweet and not much for actual pieces of apple.

I have an Apple sauce recipe that tastes very much like pie filling and everyone loves it.

I just took another look at this Alabama recipe book for canning and there are some hand written recipes in it. One for lemon mirangue (sic) pie. Another for 1 2 3 4 cake. The cake recipe just has the ingredients. It should be interesting trying it out. It calls for 4 separated eggs but doesn't say what or how to add them.

My other books are at home. Lentil soup would be high in carbs right? or is it protien?

Wyo - I adjust my sauces to my liking. Sauces don't usually call for added pectin. I no longer peel the apples first. Just core them and run them through a food mill. The skin should add some pectin I think. None of my batches turn out the same as I may use different types of apples. The only apple they all have in common is Granny Smith for tartness.

If you like the thickness then it seems to me it should be fine. As long as you can it for an appropriate amount of time.

 

[Happy Chooks]

I am wondering if anyone happens to have a good canning lentil soup recipie..??
for whatever reason i don't seem to be finding one on the web..
thanks so very much

I don't - haven't crossed the bridge yet to pressure canning. But I found this recipe in the Ball book.

Ten Bean Soup

1/2 cup dried black beans
1/2 cup dried kidney beans
1/2 cup dried navy beans
1/2 cup dried pinto beans
1/2 cup dried Great Northern beans
1/4 cup dried blackeye peas
1/4 cup dried split peas
1/4 cup dried chickpeas
1/4 cup dried lentils
1 1/2 cup diced ham (optional)
1/2 cup fresh green beans
2 bay leaves
1 TBS tarragon
1 TBS summer savory
Salt and pepper

Put beans in large saucepot; add water to cover by 2 inches. Bring beans to a boil; boil 2 minutes. Remove from heat and let beans soak 1 hour. Drain. Cover beans with water by 2 inches in a large saucepot. Add ham, if desired. Stir in green beans, bay leaves, tarragon, and summer savory. Bring to a boil. Cover, boil 30 minutes. Salt and pepper to taste. Remove bay leaves. Ladle hot soup into hot jars, leaving 1 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 1 hour and 30 minutes at 10 pounds pressure in a steam-pressure canner.

 

[donrae]

Canned 14 pints of mixed beans--I think small reds, navy and pintos?---just plain with no seasonings. Now they're easy ready for sweet beans, bean soup, whatever.

 

[OR4-hmom]

I'm done with beets finally!!! Put up 33 pints of Pickled beets yesterday and the last 39 pints today. Should last me through the bazaar next month. Started on some of the Reduced sugar spreads. Tripleberry and Raspberry done 30 more half pints down-way to many to go.

 

[PuffyChick]

I absolutely MUST make about 50 more salsa next year than I got this year. (did like 30 this year as it was) I am going to be a tomato growing/babying fool next year. I now understand the value of darn good tomatos with a bit of onion/pepper/cilantro mixed in ...LOL

I am down to like 5 jars left now and winter hasnt even hit! **Cry** I sure am gonna miss that salsa a bunch.

Cranberrys are going on sale ..I am debating on wethere to buy some up now or wait and hope the price drops even more. My cranberry sauce is awessssooooommmeeeee..

Anyone have any fun turkey canning recipes?

 

[clucksbc]

you folks are inspiring...did so much canning over the summer have taken a break, but gotta free up some freezer space..so should get back at it...
thanks 4 the recipie happy chook, sounds deliciously healthy..after researching it a bit...i think the reason..there dosen't seem to be canned recipies for the
lentils soup..as it probably thickens up too much..

puffy chick..i love canned turkey...turns out so amazingly close to freash cooked...waaayyy better than freezing...i say buy the cranberries..i got some bags of cranraisens..300 gr..so nice size bags $1 each needless to say i bought quite a few..

 

[galanie]

I'm thinking folks don't can Lentils because it would make then into a paste. They store well dry and cook up pretty quickly w/out soaking so there's another reason not to can it.