The Canning Thread
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Today we canned 2 pints of Cowboy Candy cuz that’s how much peppers we had on hand, and made extra brine for 5 pints of Cowboy Candy pickled quail eggs, and one pine of leftover brine which we’ll use as a marinade for chicken or something.
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First time for this Chile Con Carne recipe, turned out fine except that two of the jars seem to have “siphoned” and didn’t seal.
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wilcam47
Ultimate Member
Tried pressure canning some pinto beans, found out you arent supposed to leave the guage in freezing temps and if its bent it wont work!!@&*!@. So we ordered a weighted pressure regulator.
This morning’s yield is 4 jars of Brandied Cherries which we use in cocktails, and 9 half-pints of Chocolate-Cherry-Pepper jam. The jam recipe doesn’t call for peppers, but I minced up a large jalapeño and one habanero pepper (no seeds). The recipe yielded a whole lot more volume than called for, so I hope it sets up.
EDIT: This jam did not set up, so today I followed the directions on the Certo Pectin insert to re-cook a 1-cup trial portion with 2 tbs. additional sugar and 1 tbs. of a fresh pectin solution.
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EDIT: This jam did not set up, so today I followed the directions on the Certo Pectin insert to re-cook a 1-cup trial portion with 2 tbs. additional sugar and 1 tbs. of a fresh pectin solution.
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We now have enough <hot!> tomatillo salsa to last at least a year.
Both of those sound great. I will have to look them up. Pickled asparagus may be a good way to preserve some of my home grown crop.
buy a candy thermometer you need to get the temp of the liquid up around 225 degrees to ensure it jells and sets.This morning’s yield is 4 jars of Brandied Cherries which we use in cocktails, and 9 half-pints of Chocolate-Cherry-Pepper jam. The jam recipe doesn’t call for peppers, but I minced up a large jalapeño and one habanero pepper (no seeds). The recipe yielded a whole lot more volume than called for, so I hope it sets up.
EDIT: This jam did not set up, so today I followed the directions on the Certo Pectin insert to re-cook a 1-cup trial portion with 2 tbs. additional sugar and 1 tbs. of a fresh pectin solution.
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Pickled asparagus make a fantastic garnish for a Bloody Mary. Dang it, now I have to put that on the list as well
And betel nutsPickled asparagus make a fantastic garnish for a Bloody Mary. Dang it, now I have to put that on the list as well
For that some enchanted evening
S.U. brought home 10 lbs. of chicken thighs at $.99/lb. Pulling out my canning recipe books, and will probably make some chili, and soup or stew, to put up.
Archeryrob
Undecided on a great many things
We did a half a pig over a year back and it was tough. Don't know if it was an old pig or miss handled at the butcher, but all meat and loins were tough. Got to the point the wife and daughter didn't want to eat it. So I thawed it all, trimmed of fat and cut into one inch cubes and canned it all in pint jars.
I love it this way and it you get a sale on pork I'd recommend you try it too. I have chopped frozen peppers and a chopped onion, frozen peppers and a drained jar and I got quick Fajitas. Drain the jar and heat with BBQ and I got three pulled pork sandwiches.
You know that jelly from the old spam? The juice from the water you drain off is like that, but runnier. The wife says dump it, but I drink it.
I love it this way and it you get a sale on pork I'd recommend you try it too. I have chopped frozen peppers and a chopped onion, frozen peppers and a drained jar and I got quick Fajitas. Drain the jar and heat with BBQ and I got three pulled pork sandwiches.
You know that jelly from the old spam? The juice from the water you drain off is like that, but runnier. The wife says dump it, but I drink it.
When canning pork, it needs to be cooked low and slow first at 250 degrees until tender before canning. We freeze the pork first, the freezing helps break down the meat grain structure. Then we cook it in a oven with 1 inch of water in the pan tightly covered until done. Once done we have our chili already done and add it to the base. Place in quart jars, cook in pressure cooker at 10 psi for 90 minutes. We also mix shredded pork with our favorite BBQ sauce and can it as pulled pork. Very tasty.
rgramjet
Ultimate Member
My bday is this Wednesday. I told the wife all I want is a pressure cooker setup for canning.
The cubed pork sounds really good!
The cubed pork sounds really good!
Archeryrob
Undecided on a great many things
Get an All American. I got the 915 and would like to have a 921 to do outside. Not sure the 921 would fit under the microwave on the stove in the house.
I raw packed the pork and 75 minutes in pints and its plenty tender. Got that cheaper Mexican chicken bullion at walmart and half a square in each pint.
I raw packed the pork and 75 minutes in pints and its plenty tender. Got that cheaper Mexican chicken bullion at walmart and half a square in each pint.
Todays 4 quarts of chicken stew used 10 raw chicken thighs, skinned and boned. I augmented the recipe from one of the Ball books, with extra salt and black pepper, plus a large jalapeño pepper, seeded and chopped.
This is the All American 910. Capacity is 4 quarts or 7 pints. I wish it was larger (don’t we all), but the convenience of being able to use it on our glass-top stove without risk of cracking it, is clutch for me, so I don’t have to dick around with canning outside on a propane burner.
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This is the All American 910. Capacity is 4 quarts or 7 pints. I wish it was larger (don’t we all), but the convenience of being able to use it on our glass-top stove without risk of cracking it, is clutch for me, so I don’t have to dick around with canning outside on a propane burner.
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