Canning Mostarda di frutta
I have recently discovered mostardas, and I think the pear variety I have been experimenting with is great. I used a pint of home canned pears in water (no added syrup/sugar when I canned them), and added 1 tsp ground yellow mustard, 1 tsp brown mustard seed, 2 T apple cider vinegar, ¼ tsp salt and ¼ tsp pepper. Heated to boil, let simmer 20 minutes.
Most people add sugar, but I love it like this. Would it be safe to can it with the added spices and apple cider vinegar in a water bath canner?
Yes, this would fine to can in a water bath canner. The pears are high acid and you are also adding apple cider vinegar. Enjoy your pears! — Jackie
Canning pickled eggs and canning beans
I would like to start off by saying how much I enjoy your books along with Backwoods Home Magazine. After the Bible they are the next most must read in our home. I have even purchased your canning and pantry cookbook for 2 of my 3 daughters and a friend. Our third daughter, who just got married will be getting them this year for Christmas.
I have 2 questions for you. In the Sept/Oct 2014 issue of Backwoods Home there was a article on things not to can and I noticed that pickled eggs were mentioned. Last year I canned pickled eggs using your recipe, so I am wondering if this is still okay? I didn’t have a problem with them and was thinking that maybe the shelf life isn’t as long. My second question is when canning beans is it okay to use Jacob’s Cattle in the recipe for the beans? I figure that it probably is and am embarrassed that I am even asking. I hope you don’t think I am a dipsy doodle, but I want to just make sure what I am doing is okay. There is a lot of work in canning and I just want to make sure it’s a good outcome. You are my canning guru, so thanks for taking the time I know you are very busy. I love canning and have been teaching my daughters. There is a gentleman at Church that told me if he stood still I would probably can him. Only if it’s in Jackie Clay’s Growing and Canning Your Own Food.
Yes, I read that too. What Patrice meant is that there is no “tested” recipe for canning pickled eggs. Unfortunately the experts don’t bother testing a lot of tried and true recipes we’ve used for years. But folks have been pickling eggs for generations and I don’t know of a single illness resulting from them. Mine last for years just fine.
Yes, you can use any beans in bean recipes. No, of course I don’t think you’re a “dipsy doodle!” Sensible questions are always good questions that lots of other people probably wonder about too.
Hey, it’s said here that I’ll can anything that holds still long enough. And if it doesn’t, I’ll shoot it first, then can it up! That guy better watch out! — Jackie
New All American canner
I am so excited because I just got an All American canner. The first time I used it, it made a vacuum inside the canner. Getting the lid off was terrible. Could you, possibly, do a video or post good quality photos showing where the Vaseline goes? The instruction book that comes with the canner only uses words to describe where to put it — and they aren’t completely helpful!
Priest River, Idaho
All you do is take your index finger and lightly rub Vaseline all around the inside top of the canner body, where the top lid fits against the beveled part. Done deal. If you’re still not sure, I will gladly post a photo for you. I’m so happy you got an All American canner! You’ll love it! — Jackie