The Canning Thread

[rossiski]

This is perfect. Thank you! I love not having to skin tomatoes.


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[smkranz]

This is perfect. Thank you! I love not having to skin tomatoes.

glad that it might be of help.

For anyone who cares, I made a spreadsheet of all the canning recipes that are in a bunch of different canning cookbooks and other resources that I have. It has about 1,400 listings, but obviously there is a lot of redundancy. When I'm looking to use a fruit or vegetable that I want to make something with, particularly jellies and jams, I love to be able to search and sort this list without having to flip through all of the books. Obviously it'll only help someone who has the books, but some of them are available in Kindle versions and the USDA Complete Guide is one of the mega-sources that is free to download online.

 

[rossiski]

I have most of these so thank you very much.


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[smkranz]

Canned 12 pints plus a quart of Southwestern Vegetable Soup today. This is a filling and pretty zesty soup with a lot of peppers, cayenne, chili powder and hot sauce. Next time I think I’m going to toss some diced up cooked ham or smoked turkey into it.

NRA Life ∙ MSI ∙ MD Designated Collector ∙ Certified Beer & Mead Judge

 

[rossiski]

Looks great. I assume you pressure canned?


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[smkranz]

Looks great. I assume you pressure canned?


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Definitely. Today we made tomatillo salsa. Tomorrow… we rest.

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[Archeryrob]

I will be experimenting with easy to make meals. Today I put dried black beans in a pint with spices and one with sherry and one without. Just doing one jar at a time to develop recipes. This will be simmered out to thicken and served over rice, maybe with a meat or something. We will see how it turns out.

In the future I will be experimenting with baked beans, chili, refried beans and the burrito in a jar all these women are raving about on FB.

 

[smkranz]

So on this day of rest and reflection I canned a batch of spicy pickled quail eggs using leftover brine from a recent batch of Cowboy Candy.

While the eggs were cooking, I mixed up an egg salad using hot pickled chicken eggs from a year ago. Using just plain mayo, the salad made a great lunch, with Ritz crackers instead of on a sandwich.

NRA Life ∙ MSI ∙ MD Designated Collector ∙ Certified Beer & Mead Judge

 

[smkranz]

My First World problem solved.

Last week my All-American 910 pressure canner fell to the floor . I didn’t see it happen but I had stupidly set it on a table on top of other stuff and it must have slid. No physical damage to the integrity of the canner, but during the large batch of vegetable soup I did after the fall, the dial gauge showed 4 lbs. less pressure than the jiggler weight. And the jiggler is boss during processing anyway, so I could have lived without the gauge. But the dial is more useful to me at the end of processing to see when the pressure is down to zero and the lid can come off. New pressure gauge ordered last week arrived today and installed after finishing today’s batch of 10 pints of the same vegetable soup (it’s really, really good soup). The old one came right off, the new one screwed right into place with a wrench and the threads stopped it in the same perfect viewing position as the original one. Pressure tested it half filled with water and it is spot on with the jiggler. Success.

I have 4 lbs of tomatillos, a couple pounds of tomatoes, onions, and a bunch of jalapeño, habanero, and Pablano peppers to do something salsa-like with tomorrow. I just need to find the right proportion of acid (lemon or lime juice) to use with the amount of other ingredients I have, and I’ll be on my way.


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[Harrys]

Canned Chili in New Pressure cooker

Finished 6 pints of chili in new pressure cooker.

 

[smkranz]

Finished 6 pints of chili in new pressure cooker.

Looking good. The All-Americans are beasts!


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[Harrys]

Looking good. The All-Americans are beasts!


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This weekend's canning project is sloppy joe meat with venison and with ground turkey.

 

[ArmedInMd]

This weekend's canning project is sloppy joe meat with venison and with ground turkey.

Never thought of that, pretty good idea. I guess you can the meat then mix the sauce when time to eat or are you canning together?

 

[Harrys]

Never thought of that, pretty good idea. I guess you can the meat then mix the sauce when time to eat or are you canning together?

Yes, it works great as I mix the meat and sauce remember it needs to be cooked in a pressure cooker when you use meat in the sauce.

Did 4 pints of some KC BBQ sauce today use hot water bath as it is high acid.

 

[Ptreece]

I grew a ton of tomatoes over the summer and made sauce with them. It took about two days to process all of the tomatoes. I got 5 gallons of juice that boiled down to about 1.5 gallons of sauce. I mixed in garlic and herbs that I grew. I put it in the water bath canner for about 45 minutes.

 

[Ptreece]

In June I go out into the woods and collect wild Black Raspberries. I use a antique press to squeeze the juice out of the barries because I had seeds in my jelly.
I mix the juice with sugar and stir continuously over high heat until it boils. Once it's boiling I cut the heat and add pectin then I turn the heat back up and stir it for a minute once it comes back up to a boil. You can feel it thicken a little, thats when I stop and start putting it in jars. I put the jars in the water bath canner for ten minutes then Take them out and leave then sit over night. You will hear the lids snap and that's when you know they are sealed.

 

[ArmedInMd]

Yes, it works great as I mix the meat and sauce remember it needs to be cooked in a pressure cooker when you use meat in the sauce.

Did 4 pints of some KC BBQ sauce today use hot water bath as it is high acid.

Thank you, I have a pressure canner so I'll be giving it a shot. I've been taking up freezer space for my premade.

 

[Harrys]

I grew a ton of tomatoes over the summer and made sauce with them. It took about two days to process all of the tomatoes. I got 5 gallons of juice that boiled down to about 1.5 gallons of sauce. I mixed in garlic and herbs that I grew. I put it in the water bath canner for about 45 minutes.

Good canning, I presently have 50 lbs. of cherries and about 30 lbs. of elderberries and 25 lbs. of raspberries in the chest freezer. I have been whittling them down by canning. I got the cherries free from my brothers-in-law's orchard. The elderberries and raspberries were gathered locally in SOMD.

This week I will be making about 2-3 gallons of wine from the elderberries. When spring hits I will be making some dandelion wine too. I have an old family recipe for the wines really easy to make in gallon jugs and a 5-gallon crock.

Bing retired for 2 years now I have lots of time to putter and do as I want, just as long as I keep out of my wife's hair.

 

[Harrys]

Family Dandelion Wine Recipe

Dandelion Wine
• 1-gallon for flowers
• 1-gallon of water
• 3-oranges
• 1-lemmon
• 1-ginger root
• 1-box of white raisins
• 3- Pounds of sugar
• 1-slice of rye bread
• 1/2 – Yeast cake

1. Place flowers in a crock 2 gallons if making 1-gallon of wine.
2. Pour 1 gallon of boiling water over the flowers
3. Cover the crock allow to set for 3 days
4. On the 3rd day strain liquid through cheese cloth and squeeze out all liquid from flowers
5. Put the liquid in a kettle, add small ginger root thinly paired peals
6. Add the juice of 3 oranges and the juice of I lemon
7. Add 16 oz of raisins and 3 lbs. of sugar
8. Boil gently for 20 minutes and return the liquid to the crock
9. Spread ½ yeast cake on top of rye bread let it float on top of liquid
10. Cover with cloth in a warm place let stand for 6 days
11. Place liquid in a gallon jug cork it loosely with cotton wadding keep in a dark place for 3 weeks.
12. Decant in bottles cork/cap tightly or use mason jars.

 

[Ptreece]

Dandelion Wine
• 1-gallon for flowers
• 1-gallon of water
• 3-oranges
• 1-lemmon
• 1-ginger root
• 1-box of white raisins
• 3- Pounds of sugar
• 1-slice of rye bread
• 1/2 – Yeast cake

1. Place flowers in a crock 2 gallons if making 1-gallon of wine.
2. Pour 1 gallon of boiling water over the flowers
3. Cover the crock allow to set for 3 days
4. On the 3rd day strain liquid through cheese cloth and squeeze out all liquid from flowers
5. Put the liquid in a kettle, add small ginger root thinly paired peals
6. Add the juice of 3 oranges and the juice of I lemon
7. Add 16 oz of raisins and 3 lbs. of sugar
8. Boil gently for 20 minutes and return the liquid to the crock
9. Spread ½ yeast cake on top of rye bread let it float on top of liquid
10. Cover with cloth in a warm place let stand for 6 days
11. Place liquid in a gallon jug cork it loosely with cotton wadding keep in a dark place for 3 weeks.
12. Decant in bottles cork/cap tightly or use mason jars.

Thanks for the recipe! I've always wanted to make dandelion wine. I've made wine out of wineberries one year but for some reason it had a real metallic taste to it. Usually I'll make hard cider in the fall. I found a 100 year old stayman winesap apple tree in a abandoned field one year so I'd pick a couple hundred lbs of then and press them into cider. Unfortunately they orchard is dying so I plan on taking cuttings in the next week or and graft them onto my tree this April.