The Canning Thread

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  • Archeryrob

    Undecided on a great many things
    Mar 7, 2013
    2,477
    Fairplay, MD
    22 quarts, what the hell did you mix that in? Or did you make the recipe by jar?

    Edit, I guess a canning pot, as 5.5 gallons. Just seems very large.
     

    Afrikeber

    Active Member
    Jan 14, 2013
    4,091
    Urbana, Md.
    Was thinking of trying canning but would take a big investment in cooker, jars, etc.

    Grandparents had a cellar half full of shelving stocked with canned vegetables and fruit from the homestead gardens and trees.

    The other half was barrels of wine from the grapes out back of the house.
     

    Antarctica

    YEEEEEHAWWW!!!!
    MDS Supporter
    Sep 29, 2012
    1,504
    Southern Anne Arundel
    22 quarts, what the hell did you mix that in? Or did you make the recipe by jar?

    Edit, I guess a canning pot, as 5.5 gallons. Just seems very large.

    About a 3 gallon pot. Twice. My normal batch yields about 13 quarts and is based on 5 pounds of burger. This was some bambi I wanted to get out of the freezer and was all the burger I had in one 10 pound bag. I had intended on doing sausage with it but I just got lazy and wanted it into something that I could access at any time.

    Basically
    5 pounds of meat
    1 #10 tin of kidney beans
    2 #10 tins of tomato sauce
    onions
    carrots
    jalapeños if others can deal with it
    Butt load of mccormick chili seasoning (about a third (maybe more) of one or those large bottles)
    Lotsa cinnamon
    bit of sugar
    Whatever else you want to throw in there...

    I always cut it over rice to make it go farther with the family...

    Awsome food after a hard day outing the cold working in the woods.
     

    ToolAA

    Active Member
    Jun 17, 2016
    9,391
    God's Country
    Maybe not technically Canning but I figured it’a close enough to add to the discussion.

    I’ve been wanting to try making Iranian Torshi Seer (pickled Garlic) and also Honey Fermented Garlic for a while.

    Started with 16 large whole garlic bulbs.

    2d07f276eb125531f49cbc7bb15b0365.jpg


    Torshi Seer is prepared with the finest skin still left on. It basically Salt and Vinegar. Some recipes call for cloves. You ferment for a minimum of 6 months but the longer the better. There are stories of families preparing Torshi Seer eating 10-20 year old batches at weddings and special events. My plan with this first batch is to try in 6 months then the second one in one year. If I really like the taste, I’ll probably just prepare a batch annually.

    Honey Fermented Garlic is a bit different. You have to fully peel the cloves and lightly crush them so they crack open. This allows the water in the cloves to mix with the honey and start fermentation. Supposedly it should taste good in about 4 weeks but again leaving it to ferment longer produces a smoother unique taste.

    From left to right:

    Torshi Seer in Malt Vinegar
    50/50 Mix of Malt and Cider Vinegar
    100% Cider Vinegar

    Honey Garlic with Smoked Paprika and Cayenne Pepper

    Honey Garlic unseasoned.


    cc448466895d4b4f366d774d5f946ef0.jpg


    I’ll check back in when I taste the seasoned Honey Garlic at Christmas.


    Sent from my iPhone using Tapatalk
     

    2ndCharter

    Triggering fools and preventing rust since 1953.
    MDS Supporter
    Apr 19, 2011
    3,836
    Eastern Shore
    Was thinking of trying canning but would take a big investment in cooker, jars, etc.
    Not everything needs a pressure cooker. My wife only cans items that require a hot water bath and for that you can get a 21.5 qt canner at Walmart for $25.

    Jars, lids and rings aren't really expensive. The lids are the only item you can't reuse. We probably have hundreds of jars my wife has collected over the years.

    I have a secret project at the restaurant I'm working on and just bought two pressure cookers. One is a Buffalo 37 Quart (QCP435) and the other is an All American 41-1/2 Quart (Canner 941).
     

    smkranz

    Certified Caveman
    MDS Supporter
    Feb 21, 2013
    3,730
    Carroll County
    Long weekend of cooking and canning ended today with re-cooking yesterday’s Hot Apple Jelly because it didn’t set properly. With jalapeño, habanero and red chile peppers it is pretty hot but that’s what I wanted.

    A lot of this stuff is what happens when friends bring you many pounds of jalapeño peppers because they planted way more than they’d ever use. Hot Apple Jelly: Jalapeño Jelly (I really really like pepper jelly and it’s so easy to make); jars and jars of Cowboy Candy (an amazing topping on sandwiches, burgers, hot dogs, breakfast burritos, etc. etc.). And we also pressure-canned three pints of the S.U.’s duck stock which, if I have my way, will be the base for a Duck & Sausage Etoufee for Mardi Gras.

    846f2e2c01f84ed9e6e49729e3c65722.jpg

    ccfb5b4c67c94c6a55389b26acf8ed4d.jpg



    Sent from my iPhone using Tapatalk
     

    Archeryrob

    Undecided on a great many things
    Mar 7, 2013
    2,477
    Fairplay, MD
    I was canning deer meat yesterday and some today while working. Using harvest guard lids. I have used before on chicken and pork, but not deer.

    fist run yesterday. 10 pint deer shoulder and all ran fine with harvest guard lids. Let is cool for 1 1/2 hours until cool and open.

    Second batch 10 pint deer neck and these seemed to forth internally and boil out and 2 failed and the lids and seals where dirty with like protein foams. One more failed today and eat it for lunch. Too much water with extra connective tissue and tendons? I clean good but some like neck you can't get it all.

    Today I did 3 shoulder, 1 mixed, 3 neck pints and redid the two that failed. Again a neck pint failed to seal, but the lid, rim and gasket looked clean. No chips on the jar to be found.

    Only change from normal what using neck meat and harvest guard lids. Thinking about trying raw pack without water to not get the boil out.
     

    wilcam47

    Active Member
    Apr 4, 2008
    24,310
    Changed zip code
    Long weekend of cooking and canning ended today with re-cooking yesterday’s Hot Apple Jelly because it didn’t set properly. With jalapeño, habanero and red chile peppers it is pretty hot but that’s what I wanted.

    A lot of this stuff is what happens when friends bring you many pounds of jalapeño peppers because they planted way more than they’d ever use. Hot Apple Jelly: Jalapeño Jelly (I really really like pepper jelly and it’s so easy to make); jars and jars of Cowboy Candy (an amazing topping on sandwiches, burgers, hot dogs, breakfast burritos, etc. etc.). And we also pressure-canned three pints of the S.U.’s duck stock which, if I have my way, will be the base for a Duck & Sausage Etoufee for Mardi Gras.

    846f2e2c01f84ed9e6e49729e3c65722.jpg

    ccfb5b4c67c94c6a55389b26acf8ed4d.jpg



    Sent from my iPhone using Tapatalk
    I like jalapenos just not in a jam, just has a taste i dont like. Now the habanero is good, its got a good flavor with jams
     

    smkranz

    Certified Caveman
    MDS Supporter
    Feb 21, 2013
    3,730
    Carroll County
    In preparation for a Mardi Gras party next month, I made a fresh batch of spicy pickled quail eggs today. Instead of our usual blend of pantry spices, I used Tony Chachere's Creole Seasoning. The Original is very salty, and the No Salt version actually has some sweetness from brown sugar. So I mixed them on a 2:1 ratio (No Salt: Original) which was pleasing to my palate. Six TBS total Chachere's into 1 quart of white vinegar. I gradually added additional white sugar to the brine until reaching the perfect balance of hot, sour, and sweet at 4 TBS sugar. Also in the jars went baby corn, some coarsely chopped red peppers, and whole garlic toes. 54 eggs, 34 baby corn, 4 red jalapeño-sized peppers, and about 30 pieces of garlic. This amount filled 4 pint jars with barely any room to spare, and less than a 1/4 cup of brine left over.

    IMG_1265.jpeg
    IMG_1268.jpeg
     

    DaveP

    Member
    Jan 27, 2013
    526
    St. Marys county
    In preparation for a Mardi Gras party next month, I made a fresh batch of spicy pickled quail eggs today. Instead of our usual blend of pantry spices, I used Tony Chachere's Creole Seasoning. The Original is very salty, and the No Salt version actually has some sweetness from brown sugar. So I mixed them on a 2:1 ratio (No Salt: Original) which was pleasing to my palate. Six TBS total Chachere's into 1 quart of white vinegar. I gradually added additional white sugar to the brine until reaching the perfect balance of hot, sour, and sweet at 4 TBS sugar. Also in the jars went baby corn, some coarsely chopped red peppers, and whole garlic toes. 54 eggs, 34 baby corn, 4 red jalapeño-sized peppers, and about 30 pieces of garlic. This amount filled 4 pint jars with barely any room to spare, and less than a 1/4 cup of brine left over.

    View attachment 395556 View attachment 395557


    Thanks for giving me ideas!
     

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