What did you can today?

[Catalpa]

So far this weekend: 14 quarts of tomatoes, 16 pints of peaches, 6 quarts peach juice.

[JarDude]

Hmmmm......Must be canning season.

9 quarts stewed tomatoes
16 pints stewed tomatoes
1 half pint tomatoes

6 quarts tomatoes juice
2 pints tomatoes juice.

12 pints bean/potatoe mix

[fwtxcitywoman]

24 pints of albacore tuna, juicing blackberries for syrup 4 qt so far.

[Cedar]

I didn't can this today, but this week, while I was off work:

7 pints icicle pickles
7 pints cucumber chip pickles
6 pints pickled beets
6 pints blackberries
6 half pints carrots
8 half pints raspberry preserves

Today I'll be doing some tomatoes.

[JarDude]

15 pints of Jackies oven roasted tomato sauce. I haven't tasted it yet but it sure looks good and was extremely easy.

[CVORNurse]

12 half pints of muscadine jelly, from fruit picked yesterday out of the bucket of DH's tractor(he lifted me up in the bucket to reach the fruit, none left near the ground, deer got it all)

[wildturnip]

That's cool!

[God's Country]

In the last few weeks:

7qts blueberry pie filling
6qts dill pickes
7qts carrots
9pts green beans
13qts apple pie filling
13pints crab apple jelly

[JarDude]

18 pints of sauerkraut.

My virgin batch.

[cartershan]

Thanks Wild Turnip.
I think thats the recipe that I used before and must have done something wrong. My Okra was smush and didn't fry up good at all. I may try another batch this year if I have extra. So far, I've just frozen because of the bad luck before. You know the OKRA is way to precious!!
Thanks! Shannon

[wildturnip]

Thanks Wild Turnip.
I think thats the recipe that I used before and must have done something wrong. My Okra was smush and didn't fry up good at all. I may try another batch this year if I have extra. So far, I've just frozen because of the bad luck before. You know the OKRA is way to precious!!
Thanks! Shannon

Absolutely! Okra cannot be wasted :) Mine comes out pretty soft too. Maybe freezing is the way to go for frying.

36 pts of tomatoes yesterday
19 pts apple slices on Monday

[fwtxcitywoman]

Well, last night anyway.

Blackberry Juice
Apple Juice

75 lbs of apples to go....

[mozarkian]

Not sure how many quarts total, but have been doing either tomatos, green beans, sliced apples and applesauce nightly for about two weeks now. They forgot they were supposed to be staggered this year and all hit at the same time. But its a good thing-- I was getting nervous about em...

[God's Country]

Much to my surprise I got another 4 1/2# of green beans out of the garden yesterday. Currently residing in 4 qt jars.

[momma_to_seven_chi]

It is cooler, so I've been canning ground burger. I'm done with tomatoes.

[Mrs. Owens]

Seven quarts of potatoes (bought on sale) and 16 pints of pearsauce. Love the stuff. After I discovered the difference in flavor of applesauce and pearsauce, I have to put up the pears in sauce. Wonderful with toast. Tomorrow will be pickled eggs. Our harvest is pretty much done but there is always some other thing that needs canning. I just love canning I guess. I plan on canning some pecans this week too. :girl_wacko:

[BackyardHerbals]

We're canning pears today, slices and pear sauce. DD informed me we're out of quart jars. :eek: I decided to count all the jars we've filled this year and the total is 565 jars!!! I'm tickled to death with that number, as we're no where near finished canning I think that our total at the end will easily be 800 jars. That certainly represents a job well done and effort well spent. :)

[JarDude]

8 pint and a half jars of tomato sauce.

[momma_to_seven_chi]

I'm making pumpkin bread in jars today. I keep hearing people talk about cakes in jars, so I'm trying it. I figure if it molds, it's not that big of a loss.

[JarDude]

I'm making pumpkin bread in jars today. I keep hearing people talk about cakes in jars, so I'm trying it. I figure if it molds, it's not that big of a loss.

It's not mold that is the issue when canning cake, it's botulism.

[KarenBC]

Someone offered me 2 very large boxes of small apples today...for my "critters". The red apples were very sweet, so cooked them up & made applesauce with the Victorio strainer. Have 28 pints of it canned, the rest is in the fridge, other than a few trays of fruit leather.

Can't believe I got that much done this evening, after working in town all day! The red apples wouldn't have kept til the weekend though.

Other box is just as big as the first, but is small tart green apples. My son ran some through the juicer -it's really got pucker power. Will have to see what they cook up like.

[wildturnip]

Someone offered me 2 very large boxes of small apples today...for my "critters". The red apples were very sweet, so cooked them up & made applesauce with the Victorio strainer. Have 28 pints of it canned, the rest is in the fridge, other than a few trays of fruit leather.

Can't believe I got that much done this evening, after working in town all day! The red apples wouldn't have kept til the weekend though.

Other box is just as big as the first, but is small tart green apples. My son ran some through the juicer -it's really got pucker power. Will have to see what they cook up like.

Karen, those tart green apples might be a keeping apple that will ripen in winter in storage. Lots of old fashioned apples are that way.

BackyardHerbals, that's great!! You've been busy :)

[Grendal]

I was going to take and can up a bunch of wild pearl onions today, but the last few I pulled didn't smell oniony....I found out they were Zigadenus leimanthoides (Pine Barren/Coastal Death camas)....

I did however come back with a boat load of concord grapes, I got wine going with half of it, and the other half has become a wonderful array of syrup/honey and jelly and thick jam.....mhmmm yummy.

[wildturnip]

Oh my goodness, Grendal! What a blessing you found out before!

[Mrs. Owens]

Grendel, really glad you were paying attention. I have been canning pickled eggs this week, my husband can't go a week without them. Also, Karen, those tart green apples will dehydrate really well and make wonderful pies, etc. later. They are already ready to eat, just TART! Today, I start canning pecans out of the freezer, to make more room for winter game.

[Junie]

I've had this fear of pressure canning, although I've had a canner for many years. This week, the IGA has boneless chicken breasts on sale for $1.58 a pound. I really wanted to stock up on them for that price, but have no room left in the freezer, so I decided it's time to get over my fear. I canned 9 pints of pinto beans yesterday and they came out perfectly! I don't know what I was afraid of!

I am really looking forward to canning that chicken tomorrow. I just hope I don't break my shoulder, patting myself on the back!

[crackergirl]

Mrs. O, how do you can pickled eggs? My DH loves them but I have only done one jar at a time, storing it in the fridge when done, never canning them. Would love to have your recipe.

[Mrs. Owens]

Glad to share. Boil and shell eggs. Put them into quart jars with a solution of boiling vinegar and spices for Kosher Dill Pickles (I use a mix). Do not use water only vinegar. Process in Boiling water bath 20 minutes. Shelf life is about 6 months so be sure to mark the date on them. I've not had any problems at all with these. The recipe comes from Jackie Clay. It's so incredibly easy, I can hardly believe it. My DH absolutely loves them. Good luck!
:girl_wacko:

[crackergirl]

I will definitely use that!! But while DH loves the eggs, we don't love him for several hours after he eats them!!!:eek:

[liberty]

Glad to share. Boil and shell eggs. Put them into quart jars with a solution of boiling vinegar and spices for Kosher Dill Pickles (I use a mix). Do not use water only vinegar. Process in Boiling water bath 20 minutes. Shelf life is about 6 months so be sure to mark the date on them. I've not had any problems at all with these. The recipe comes from Jackie Clay. It's so incredibly easy, I can hardly believe it. My DH absolutely loves them. Good luck!
:girl_wacko:

Is that the whole recipe? I would love to store pickled eggs! Especially when they have eggs on sale.

[JarDude]

6 pint and half jars of tomato sauce

10 pints of tomato sauce

8 quarts of apple sauce.

[Jan]

Mrs. Owens...can you elaborate on your canned pecans? I never knew anyone to do this. :meeting:

[JarDude]

Mrs. Owens...can you elaborate on your canned pecans? I never knew anyone to do this. :meeting:
I am not Mrs Owens but........

http://www.uga.edu/nchfp/how/can_nuts/nut_meats.html

[Jan]

Thankyou, JarDude. Very Interesting. :yes4:

[KarenBC]

Did up 27 jars of these yesterday. Have been making this recipe for quite a number of years. They make a very nice simple dessert, or with toast for breakfast. There's just something about that hint of cinnamon. The plums turn the syrup a beautiful colour too.

http://i44.photobucket.com/albums/f5/hartbooks/RegalSpicedPlums.jpg

(Picture is before everything is washed up & labeled!)

Regal Spiced Plums

4lbs. ripe prune purple plums
2 cups water
3/4 cup white sugar
3/4 cup brown sugar
2 sticks cinnamon

Wash plums, cut in half to remove pit, and prick skins once with a fork. (Prevents them from turning inside out).
In large pot combine water, sugars and cinnamon sticks, bring to a boil, reduce heat and simmer 10 minutes.
Add plums, return to heat just until it starts to boil.
Pack into hot sterilized jars. Process in water bath for 25 minutes.

[Blackdog]

5 quarts of pickled green tomatoes

7 half pints of red raspberry jelly (yum!)

[hd45hunt]

9 pints of barbecue sauce and 9 pints of pizza sauce

[wildturnip]

11 qts of mustard greens.

[JarDude]

17 pints of tomato sauce.

Couple more batches and will be done with maters.

[KarenBC]

Did up 44 jars of applesauce yesterday.

[Ellie]

I'm so happy to finally be able to post on this thread!

Finally got my canner going. I got an All American 921 and have to use it outside on a propane burner because I have a glass top stove. Naturally, it rained just as I started timing and I there I sat with a golf umbrella over my canner till time to stop timing. Next time I'll work in the edge of the garage but I was on the uncovered porch yesterday because I didn't think that 10% chance of rain was worth worrying about! :girl_wacko:

Anyway, I canned 2 quarts of leftover veggie soup, 1 quart pintos, 1 quart northern beans, and 3 pints hamburger. Used a couple of regular lids to give to my mom, and the rest the Tattler reusable lids. Only the northern beans jar didn't seal and I think the liquid bubbled out a bit or the jar was tilted when removing from canner. We had them for dinner tonight and they were cooked perfectly. Can't wait to try the hamburger.

[JarDude]

9 quarts of applesauce.

[Catalpa]

12 pints of tomato soup; my first try at anything besides plain puree or stewed tomatoes.

[KarenBC]

21 pints of applesauce this evening (after work!)..folks keep giving me apples - that's great!

[Mrs. Owens]

I am not Mrs Owens but........

http://www.uga.edu/nchfp/how/can_nuts/nut_meats.html

This is exactly how to can nuts of any kind. Shelf life is like forever!
I just finished 11# of hamburger for the first time and it looks great. I think I'm very impressed with myself.......HaHa......I've been using Jackie Clay's Garden/Canning Book for all these things and also her forum. So any questions on the eggs, pecans or hamburger, I just ran them by her. The eggs are as easy as the recipe looks, I promise. :girl_wacko:

[Mrs. Owens]

Mrs. Owens...can you elaborate on your canned pecans? I never knew anyone to do this. :meeting:

Jan, You may can all sorts of nuts the same way. The recipe for it is in Jackie Clay's book and forum and also the website that was sited by JarDude. Good Luck.

[Catalpa]

Eight pints of green beans.

[JarDude]

22 half pints of onions.

[Mom5farmboys]

25 quarts of grape jam, and 5 jelly jars of grape jam (finished late last evening). Today we are trying something different instead of grape juice, grape juice concentrate.......we will see :)

[leera]

Not canning,but drying...apples.
Might do a batch of apple butter this week if I have the free time.

I did make a tiny batch(two pints)of pear butter with what pears our little tree did grow,and it is YUMMY!not sure wat kind of pears they are,they are shaped and colored somewhat like Bartlett,but smaller and sweeter.

[KarenBC]

Did up 12 quarts of small whole potatoes - used the method from the Nat'l Centre for Home Food Preservation website mentioned earlier in this thread about canning nuts. In a couple of week I want to give canning nuts a go too!

Planning to use the potatoes, with home made pickled eggs as the base to make "instant" potato salad.

Also did up 4 pints of purple-green beans.

[Junie]

I canned 4 quarts of pork butt today. That was a whole butt! Each quart will feed my family for at least one meal.

I've got 3 trays of brown rice in the dehydrator (It's probably done by now. I need to check it)

[fwtxcitywoman]

Sweet gerkin pickles, tomato paste, hash, beef and potatoes.

[BlueJae]

I don't have a garden so I buy from local veg stands when I have the money so I don't get a lot at a time.
I canned green beans, zucchini and tomatoes, just zucchini, and Chicken Duck soup. I'm just itching to can more! I also dried some zucchini that I think was cross pollinated by pumpkins from my neighbors volunteers.

[Catalpa]

Eight more quarts of tomato puree and seven pints of tomato soup. More tomatoes in the dehydrator.

[Pirate96]

After I empty the second load from the canner today I will have done:

4 pints of Pinto Beans
5 pints of Black Beans
10 pints of Red Kidney Beans
5 pints of stew beef

[Catalpa]

10 half pints relish, 12 pints pickles

[lt98672]

14 pints pickled beets
31 pints of bread and butter pickles
Last month I did 20 quarts of dill pickles, 10 quarts of pickled asparagus and 6 pints of pickled garlic.

Later tonight my spaghetti sauce will be ready to can. I estimate I'll get about 22 quarts out of that.

[Pigzzilla]

33 1/2pints of peppers.

[Junie]

Pigzzilla! Good to see you again!

In the past 2 days, I've canned 8 pints of pork loin, 2 quarts of chili, 5 quarts of Million Meal Meat Sauce, and 31 half-pints of Bottled Hell hot sauce. Working on canning pickled jalapenos today.

[leera]

Grape jelly this morning at the request of friends/family....it takes a lot more effort to make than jams,so I don't normally make jelly,but someone gave me a big bucket full of Concord grapes.....

I might have time this evening to do a batch of pear butter,depending on what time we get back from picking up two more rabbits(one for us,one for a friend).

[Cougarwalker79]

Last night I canned up 5 1/2 quarts of Tomato Sauce, my first time making it from the tomatoes in my garden. I'm currently simmering down another batch to be canned this afternoon/evening.

I also froze 2 lbs of Swiss Chard leaves, and still have to get the stems frozen. I know they aren't supposed to freeze well, but I figure I can use them as an added ingredient in soups that are pureed, like tomato soup, for extra nutrition and flavor.

[cortinacreek]

Yesterday I canned 12 pints of roasted tomato sauce, 12 1/2 pints of roasted tomato sauce and today I canned two roosters...six pints each and 4 quarts of chicken stock from their feet, necks and fat. I was glad to get rid of those two b_stards...they were really hard on my hens! I have 2 more in isolation awaiting the hatchet...tomorrow!

[Grendal]

dried ground and canned some hot peppers and hot pepper oil. Not a lot only 4 half pint jars worth.

[BackyardHerbals]

We got 23 quarts of concentrated grape juice from the 2 bushels of Concord grapes we bought. That's all canned. Then we pressed apples and got 21 gallons, all but 2 gallons is canned.

[patience]

Wife did 9 pints and 3 quarts of sweet potatoes last night. It got to be very late by the time she finished...

I had let them dry and cure on the sunporch for about 3 weeks, planning to just wrap them in newspaper and store them in a box in the spare room, but some had developed a black fungus something-or-other on the skins, so wife knew she had to can them or lose them. Still have a 5 gallon bucket of them to can. I'm guessing that will make another 15 to 20 pints.

With only 2 of us to feed, pints are more suitable. The quarts are for the kids family.

Lots more preserving to do here. Our apple crop failed, but we can get a bushel of utility grade Jonathans from a local grower for 6 bucks, due sometime this week. We have a big trash bag of dried peppermint to get shredded and vacuum sealed in jars, and about 3 gallons of Echinacea roots dreid and ready for vacuum sealing.

Still have a lot of Fennel seed to rub off the stems--should have a pint of seeds when I'm finished there. I'm still harvesting Okra pods for seeds as they dry in the garden. They get fully dried indoors then shelled out for next year's seed. Got a bunch of beans drying for seed also, along with 10 or 12 pounds of open pollinated popcorn (Pennsyvania Butter Flavor, from Southern Seed Exchange), and 60-80 pounds of Reid's Yellow Dent field corn, also OP. Got the corn hanging in onion and potato mesh bags from wire hooks in the shop, to dry without mouse damage, then it goes in the freezer for a couple weeks to kill bugs before sealing in jars.

[Junie]

I canned 1 quart, 6 pints, and 1 half-pint of mixed pickles yesterday. I used carrots, cauliflower, celery, onion, and a little jalapeno. I'm running out of jars, even though I bought around 20 cases of new ones this year.

I also dehydrated some bananas and turned them into banana powder and froze shredded parboiled potatoes with onions for hash browns.

[wildturnip]

We canned 63 quarts of Taylor's Dwarf Horticultural beans early in the week. Today we plan to can Wren's Egg beans and two other heirloom types that we don't know names of. We just call them by the names of the men who gave them to us. should have around 50 quarts of those.

[Junie]

Wildturnip, how do you manage to can so much at once?

[wildturnip]

There were 3 of us, me, DS and DD. Usually DH too but he's been away this week. I couldn't do all that by myself!! Looks like you did a lot yesterday too!

[Junie]

I worked for about 14 hours yesterday. I was pooped.

I don't understand how people can so much in a day. I can only do 7 quarts or 9 pints in my canner and it takes close to 3 hours to do that much. Three loads is about the most I could do in a day. Others must have bigger canners or run more of them at once. Mine is about all my stove will hold.

[wildturnip]

One thing that helps us (besides there being 3-4 of us) is that we have two gas stoves so we can have 4 canners going at the same time. We have two short canners that hold 7 qts each and two tall ones that hold 7 qts each or 19 pints each. We have a turkey fryer thing that attaches to a 20 lbs propane tank that we use to cook apples, or beans or whatever prior to putting the food in the cans. That really helps.

[Mrs. Owens]

I can't seem to stay away from canning stuff on ebay. So.o.o, I bought yet another canner. This one is 8 quart (meaning that it holds about 5 pints and 4 quarts). This one in my insane state looked just the right size for canning small left overs, etc.
But, when it comes to full out canning of one or two things at one time, I get out the big guns. Like Turnip, I also have a 7 quart and a taller one that holds a bunch of stacked pints. That way, I'm not staying up to midnite or waiting to finish until tomorrow.
Today, I's making jam from some pretty Huckleberries my sweet FIL brought by to me. They taste just horrible straight off the vine, but the jam is DEVINE. I may put up some more ground meat and chicken this week. I get it on sale and freeze it in bulk until I'm ready to can it. Works out for me so I can can as much as I feel well enough to do. :girl_wacko:

[Junie]

One thing that helps us (besides there being 3-4 of us) is that we have two gas stoves so we can have 4 canners going at the same time. We have two short canners that hold 7 qts each and two tall ones that hold 7 qts each or 19 pints each. We have a turkey fryer thing that attaches to a 20 lbs propane tank that we use to cook apples, or beans or whatever prior to putting the food in the cans. That really helps.
Well, heck yeah, that would make a huge difference! Now you got me thinking about putting a second stove in the shed. I have a second canner, but both won't fit on the stove in the kitchen. I was going to give the second one to my daughter, but I just might hang onto it. I'm most likely prepping for her anyway.

[wildturnip]

I would hang onto that second canner! We found our second stove in a Christian book store! The owner of the store had it for sale. Somebody in her family talked her into getting a gas stove but she didn't like it and went back to electric. It was a $900 stove and we got it for $350. She had hardly used it at all during the year she'd had it.

MrsOwens, sounds good!

[Junie]

Oh, good grief! I have a propane stove in the barn! I only used it for 2 years. I didn't like it so I bought an electric one. It was hard to get the canner to work properly on it, but it would be fine for cooking things down.

Maybe I will keep that second canner...

[wildturnip]

Lol...well there you go! You'll be all set :)

[ScrubbieLady]

Well, heck yeah, that would make a huge difference! Now you got me thinking about putting a second stove in the shed. I have a second canner, but both won't fit on the stove in the kitchen. I was going to give the second one to my daughter, but I just might hang onto it. I'm most likely prepping for her anyway.

They don't both have to be on the stove at once. I only have one large burner so it doesn't matter how large my stove is. Use one canner and then when it is cooling down (I have to move mine to the countertop since I have an electric stove), run the second canner.

I just did 6 batches of green beans in two days(alone). Friends offered the use of their smaller canner but I thought like you did until I got to the second to the last batch and realized that I could have done them in sequence and it wouldn't matter how large my stove or how many burners I had.

[Junie]

ScrubbieLady, that's a good idea! I might be able to run both of them at once, though. I have 2 big burners - one on the right side in the back, the other on the left side in the front. I'll have to see if the canner will fit on the one on the right. The back of the stove might be in the way. If it is, I'll certainly use your idea. It would be a lot faster than waiting for a canner to cool, cleaning it out, and starting over with the next load.

I didn't can anything today, but I bought 50 lbs of potatoes, so I'll probably try canning those next week. I'm pretty new to pressure canning, even though I've been HWB canning for nearly 40 years, so most everything low-acid or meaty I can is something I haven't canned before. The pressure canner has opened a whole new world for me. I'm having a blast!

[leera]

It's just after 10:00 pm here and I am cooking down a batch of applesauce.

I've been seriously slacking and I've got apple coming out my ears...I dried two one gallon ziploc bags full.I've got more to dry yet,I've made apple pie filling,apple butter,and apple sauce...should do some more apple butter.

I am out of jars though,for the second time this year.I did manage to round up enough to make the applesauce tonight....but all I have left is a dozen quart jars,which I don't want to use for applesauce or anything like that,that's just too big a jar...

SO I guess I make another run to the store.

[sher]

I bought 100 pounds of potatoes fpr 22.00. Canned 50 pounds yestarday and got 28 quarts. They really look good. tommorrow the other 50 pounds.

[cartershan]

Its been so long since I have posted! I do read every other day at work, but I can't log in from there. Everyone has been so busy!
In the past few weeks I've managed to put up 18 pints of apple butter, 21 pints pear butter and about 40 pints of red and green, hot and mild pepper jelly. Around 20 quarts of pepper (tobassco) sauce aslo. Most are for Christmas gifts. We also put up some green tomato relish. It just did not turn out as well as I'd hoped. I'm hoping after more shelf time it will taste better. I really think I just screwed up the recipe though. Its bitter tasting.
I sure hope all is well with everyone, Shannon

[fwtxcitywoman]

15 quarts of carrots, 15 pints of pineapple. Future Morning Glory Muffins....yum!

[CVORNurse]

5 quarts of beef roast chunks going right now. Dang, I just realized I forgot salt in my disorganized way today. Getting ready to do boneless chicken in a little while.

[Junie]

I canned 5 quarts and a pint of boneless chicken this morning.

[oldtimer]

Our son works for a packing house and he brought us fifteen pounds of wieners so we canned ten pints of wieners in BBQ sauce.

[wildturnip]

Today 20 qts of applesauce and 2 1/2 gallons plus 1 qt of apple juice.

[KarenBC]

7 pints of cheddar cheese - as per Jackie Clay's method. It's cooling right now and I'm very curious how this is going to be - first time canning something like this!

[CVORNurse]

6 quarts dried Pinto beans.

[sher]

Did another 100 pounds of potatoes, got 60 quarts and canned 15 quarts of chile. If week goes good I am going to can some vegatable soup.

[leera]

karenBC,let us know how it turns out.I like to buy cheese in bulk,and canning it would be awesome!

[pathwayholding]

Hey Leera,
Can't vouch for the cheddar but I've canned velveeta and it turned out fine. The only problem I had was the roaster pan I used to melt the cheese in held more jars than my canner. The jars wanted to tip over so I had to fill in the empty spaces with jars I filled with water. That propped up the jars enough so they didn't topple. Happy canning!

path

[KarenBC]

karenBC,let us know how it turns out.I like to buy cheese in bulk,and canning it would be awesome!

We tried a jar last night. First thing I learned - a pint sized jar is hard to get the cheese out of (even though it was a wide mouth)! Even with going around the inside of the jar with a thin bladed frosting spreader. Next time I'll use half pint wide mouth jars - (fish jars).

The cheese is a bit crumbly - but that was fine because we grated it and used it in a casserole. The flavour of the plain cheddar was just the same as when I put it in the jar, but the texture was a bit different due to the crumbly factor.

All in all, I'm very pleased with how the canned cheese turned out and will be doing it again. I want to do mozzarella so it's always on hand for lasagna or pizza.

[leera]

Good to know.Thanks for keeping us in the loop.

I normally drive up to the cheese factory a couple times a year and stock up,but we don't always use it all before it goes bad,so canning some of it would be a good way to prevent that,since the bulk cheese comes in 4-6 lb packages.

What we get is the trim or waste edges from when they cut wheels of cheese into squares,blocks,etc for retail sales...it's a lot cheaper than retail,and it's good quality cheese.We love cheese,and use a lot of it,so we're always looking for ways to extend the shelf life.

[KarenBC]

I normally drive up to the cheese factory a couple times a year and stock up,but we don't always use it all before it goes bad,so canning some of it would be a good way to prevent that,since the bulk cheese comes in 4-6 lb packages.



I wish we had a cheese factory near! There is one in the southern part of the province, but that's 500 miles away...though come to think of it - last spring my friend went down to the border to pick up chicks from Murray McMurray - maybe she'll do a cheese run too!

[MT4me]

Eight pints of Asian plum sauce. Great BBQ sauce for pork on the grill and many other dishes. :)

[KarenBC]

Canned up 2 whole pork loins this evening, made up to 18 jars (11 quarts & 7 pints). Cut them into boneless "chops", browned them really well with onions. Made a dark broth from the pan drippings to cover the meat in the jars. Sure smells good. The plan is to make a gravy from the broth to serve over the meat.

[CVORNurse]

Good to know.Thanks for keeping us in the loop.

I normally drive up to the cheese factory a couple times a year and stock up,but we don't always use it all before it goes bad,so canning some of it would be a good way to prevent that,since the bulk cheese comes in 4-6 lb packages.

What we get is the trim or waste edges from when they cut wheels of cheese into squares,blocks,etc for retail sales...it's a lot cheaper than retail,and it's good quality cheese.We love cheese,and use a lot of it,so we're always looking for ways to extend the shelf life.

Leera, you have me drooling on the keyboard right now. My family LOVES cheese. Especially cheddar toast. I would love to be near a cheese factory

[CVORNurse]

Canned up 2 whole pork loins this evening, made up to 18 jars (11 quarts & 7 pints). Cut them into boneless "chops", browned them really well with onions. Made a dark broth from the pan drippings to cover the meat in the jars. Sure smells good. The plan is to make a gravy from the broth to serve over the meat.
OK, you got me drooling too. Did you start with a bone in, or was it already boneless? When you serve, I am assuming place in a dish in the oven and smother with the gravy you make?
I have just started on meat, so far I did chunks of beef roast and chunks of boneless chicken breast. Have used a can of the chicken but not the beef yet, although I hear homemade veggie beef soup screaming my name if it will just get a bit cooler.
I really want to can up some deer this year, even if it does come from the processor already frozen. We like the fried steaks and I don't know if they would fall apart when I tried to flour and fry the canned meat, but I can always smother them in gravy if they are falling to pieces.

[CVORNurse]

Canned 19 pints of pinto beans last night. Well, actually 12 pints and 7 12 oz jelly jars because I wanted to use my empty washed jars before I start on the jars I got off the clearance rack last year.

After catching up on this thread, ya'll have me wanting to find a sale on cheese and pork loin. And try my own bbq sauce

[KarenBC]

OK, you got me drooling too. Did you start with a bone in, or was it already boneless? When you serve, I am assuming place in a dish in the oven and smother with the gravy you make?


The pork loin was boneless to start with. It was actually US Pork - I was really surprised to find it in Canada, and on sale.
Yes, that's my plan for serving it - bake in oven. I'm going to pour off the broth, and thicken it with flour to make a gravy, pour over and bake. Hmm, I've got some bottles of home canned potatoes on hand, they could go in with it.

The pork ISN'T pretty in the jars, but then canned meat often isn't that attractive.

[CVORNurse]

The pork ISN'T pretty in the jars, but then canned meat often isn't that attractive.

Neither is the beef roast or the chicken I canned last weekend. And I forgot that I canned some boneless ham this summer. It looks so bad I haven't been able to bring myself to try it yet. But I am gonna bite the bullet soon and use it in some beans

[gregabob]

My gal and I scored a deal at the 99 cent store--organic baby carrots, 99 cents for a 5 lb. bag. Picked up 3 bags. Canned 12 pints and 4 quarts. We then made curried carrot, parsnip and celery soup, and canned 7 quarts of that. That All American canner works great! With the 10 lb. weight the gauge stays right at 10 lbs., and it was easy to adjust the heat to keep the weight jiggling once every 10-15 seconds or so. Once I let the pressure drop and opened it up the jars started sealing quickly, some 'pinging' while they were still in the canner. Total time from filling the jars to taking them out of the canner was about 2 1/2 hrs. All in all, a very productive day and good learning experience!

[leera]

The cheese factory(Williams Cheese) is about a 2 hour drive or so,but we pack a cooler and make a day of it,stopping in Birch Run and wander some of the outlet stores and Frankenmuth for some fudge along the way,sometimes we really take the scenic route and catch highway 10 over to US 27,then stop in Clare at the Army Surplus too,depending on how much money and time we have.

But it's better quality cheese than your plain old Kraft stuff,it's made here in the state,although they do have a selection of imported cheeses too,and if bought in the bulk trim,it's a lot cheaper too.

We found the place on accident,as it's not nearly as popular as the Cheese Hause in Pinconing,but the prices are better.We took a scenic drive along a road we'd never traveled and found it that way.We like to just hop in the car and go,and often end up in accidental places like Linwood,MI(where the cheese factory is).

[Aamylf]

7 pints of cranberry salsa
7 pints of cranberry sauce with oranges
7 pints of cranberries & raisins for pies

Sense a theme? Our grocery is obviously not selling the huge whack of fresh cranberries they bought, so they are 2 for 1 and I bought 6 packs and got six free.

It certainly is the most beautiful thing I can.

[KarenBC]

I was hoping to get a deal on cranberries Aamylf when we had our Thanksgiving...didn't get as good a deal as I wanted, so didn't buy to many packs.

Today though I got a fairly good deal on 9 lb. boxes of mandarin oranges. I canned up 25 lbs. in half pint jars with an extra light syrup. The plan is to use them out of the jar as desserts, or drained in spinach salads. Sure made a lot of jars!

[Junie]

I canned 7 half pints of pickled carrot and celery sticks and 8 pints and 7 half pints of cranberry chutney. I didn't get a great price on the cranberries, but at least I could finally get some.

I also froze a cookie sheet packed with celery slices and dehydrated 5 trays of celery slices and 2 trays of celery leaves.

[gregabob]

My gal wanted to make and can lemon curd, so we did that today. 7 pints. I dug my home grown tomatillos out of the freezer and canned up 4 pints of salsa that were livened up by some peppers I dried.

[sher]

Canned 14 quarts of venision.

[mozarkian]

Yesterday, Canner ran from early to late, 24 pints deer meat, 14 quarts of potato soup starter, 7 quarts of vegetable beef soup starter, and 14 pints of celery. (Aldi's has potatos on sale $1.49 for 10 pounds and I bought 120 pounds. Celery was 0.59 and I bought 10 of those.) Today its the last of the applesauce and more pototoes.

[MT4me]

35 lbs of apples and 45 lbs of plums.

[Pirate96]

21 quarts of Collards.

[oldtimer]

Canned a canner load of sweet taters. Did raw pack, as that's the way we always used to do stuff but now I see according to what I read on the internet they want you to hot pack them, so guess I'll expire from eating them. :sarcastic:

[Beaniemaster2]

I canned potatos and they look thick and the water looks cloudy, it this normal, it was my first time??? Is the thick water in it ok or should they be rinced before using?
I ordered supplies to start making hard cheese today, really anxious to try it, I love cheese!!! Recipes and instructions doesn't look too hard! I heard that you could actually can cheese, anybody know about that? Thanks PS: You guys are awesome with all you've canned, wow!!!

[Beaniemaster2]

Just realized I didn't address the celery. You canned celery??? Would like info on that too!

[Mom5farmboys]

Just realized I didn't address the celery. You canned celery??? Would like info on that too!

I can clelery. I wash and slice then pack in jars, cover with water a little salt. Then process at 10lbs pressure for 35 mins (I'm guessing at the processing time, I don't have my Ball Blue book right here in front of me)

I usually do it in pints, and its great in soups, casseroles, or chili.

[KarenBC]

I canned potatos and they look thick and the water looks cloudy, it this normal, it was my first time??? Is the thick water in it ok or should they be rinced before using?
I ordered supplies to start making hard cheese today, really anxious to try it, I love cheese!!! Recipes and instructions doesn't look too hard! I heard that you could actually can cheese, anybody know about that? Thanks PS: You guys are awesome with all you've canned, wow!!!

When I did potatoes this fall I used really small ones (washing them is a pain!) - boiled them for 10 minutes, put them into hot jars and put fresh boiling hot water over top. Mine have stayed mostly clear, maybe a bit on the bottom of the jars are cloudy. I use that cloudy liquid in soups or bread. Don't recall how long I pressure canned them for, but I followed Jackie Clay's instructions.

Yep, I canned cheese recently. It's a bit crumbly but very good for use in casseroles, tacos, etc. Next time I'd do it in "fish" jars, the shorter half pint ones, rather than pint jars. Definitely use wide mouth jars - it's easier to get the cheese out.

[mozarkian]

Just realized I didn't address the celery. You canned celery??? Would like info on that too!

Yep, can some every year to add to soups, stews, turkey dressings,etc. Aldi's always throws it on sale in the fall and I get enough to cook with for the rest of the year. I just wash it and slice it the way I want it and pack it in hot jars, cover with boiling water, and pressure can for 35 minutes (pints and half pints). I don't add salt, but I do add a vitamin c tablet to each jar to help preserve color.

On potatos, the cloudy water can be from starch. It helps (I think) wash them well after you cut them, then simmer them, scoop them out and put in jars and cover with fresh boiling water and a vitamin c tab to keep nice and white. I don't add salt to anything I can, as the better half has blood pressure issues.

[Beaniemaster2]

Bought celery! Thanks! Would adding some citric acid be the same as a Vitamin C tab and if so about how much per pint/quart? I added salt to my jars cause I thought it acted as a preservative, my Ball Book did say it was optional.

[mozarkian]

I use whichever I have on hand, citric acid works too, I use a 1/2 tsp in a pint, and a teaspoon in a quart. Salt is not required, proper canning process takes care of the preservation.

[Beaniemaster2]

National Center for Home Preservation: http://nchfp.uga.edu/how/can_home.html
I got this site for information from a certified canning instructor, also alot of information on other things too! Thought I would post it here too.

[JarDude]

I canned potatos and they look thick and the water looks cloudy, it this normal, it was my first time??? Is the thick water in it ok or should they be rinced before using?

I suggest raw packing your potatoes.

As far as rinsing it depends on it's use. If I am frying them I rinse them. If going into soup or stew they go in as is.

[gregabob]

Had a colander full of lemons, so I juiced 'em and canned up 1/2 pints-- 6 in all. First one just pinged!

[Tarvae]

Did a small batch of chicken & all sealed fine.

I've not been canning that long so my stock of jars is not that large - will need to put an order in come payday. I sure wish that jars were as cheap over here as they are in the states.

[JarDude]

Did a small batch of chicken & all sealed fine.

I've not been canning that long so my stock of jars is not that large - will need to put an order in come payday. I sure wish that jars were as cheap over here as they are in the states.

How much do they run on your side of the pond?

[MNfarmlady]

I had a great 2 days of canning. :D Yesterday DD and I roasted 4 turkeys. Cut off the meat and we canned 28 qts of turkey. I put the carcasses in my big stock pots overnight and made stock. Today I got 28 pints of broth. Plus I kept out 4 qts for a soup I have to make on Thurs.
I really want to thank everyone for being so helpful here. My canning skills have grown and improved greatly since I have been lurking here. It is wonderful how supportive people are. Keep up the good work.
Anne

[woodchuck acres]

Pulled the last of the tomatoes out of the freezer and over several days, cooked them down on the woodstove, then canned 5 qts of sauce--they were the bits and bobs of tomatoes, not paste, and the house needed the humidity!

[joyce pierce]

i am new at canning meat ,but i canned 40 pounds of chicken and 5 quarts of broth in the last 2 days . the last of it will go in the canner tonite. i also ordered 40 pounds of salt today. yesterday i ordered wide mouth and regular jar sealer. i can't wait for it to get here. i have a lot of rice and sugars to put :Dup;but i am sure i can find something else.i am going to play with my new toys as soon as i get them. also just now getting in to dehydrating and i love it .one more tool to self reliance. i would suggest if you want jars to put out the word and you will probably get all you need and then some. i did;i don't think i will ever run out of jars as iam still getting them.

[BurntToast]

7 quarts of pickled sausages.


:D

[Rivenoak]

7 qts. of chicken broth, cooked down over a couple of days. 8 pints of dried kidney beans so I could replenish the dried ones while on sale.

[joyce pierce]

how do you can your pickled sausage?

[gdawg]

Couldn't keep the family out of my spaghetti sauce, so I only have 6 quarts in the canner. Canned Ham on Monday. Trying to stock up a little since I got the new canner Christmas.

[joyce pierce]

:Dmy daughter and i canned 40 pounds chicken leg quarters,bought on sale @58 cents a pound[since we can't raise our own yet].we wound up with:) 17 quarts and 2 pints of broth and 17 pints of chicken. we are so excited because this is really our first try at canning meat;next we are on to deer meat.:)

[BurntToast]

how do you can your pickled sausage?

I follow the USDA guidelines for canning sausage links, but instead of using broth, I use an unsalted pickling brine with pickling spice.

http://nchfp.uga.edu/how/can_05/ground_chopped.html

:yes4:

[Tarvae]

How much do they run on your side of the pond?

Cheapest I can get is about £1.70 each for 500ml (pints) and £1.15 for 250ml(half pints) plus shipping adds another 10p per jar if I get the best value size order.

[farmerj]

10 lbs and 150 minutes later (more like 200 for warm up) [two batches @ 75 minutes each]

9 qts bean w/ ham soup
3 qts split pea w/ ham soup

[Catalpa]

Cheapest I can get is about £1.70 each for 500ml (pints) and £1.15 for 250ml(half pints) plus shipping adds another 10p per jar if I get the best value size order.

What's that mean in American?

[Tarvae]

What's that mean in American?

:P

At present exchange rate according to google...

£1.70 = $2.60

£1.15 = $1.76

plus an average of about 15 cents postage per jar.

Just looked up the 1L (quart) jars and they are

£2.10 = $3.21 but I don't use many of them yet - will do once I get my hand in and start on things like stews and chilli.

[troy]

Forgive me father for I have canned. I have never confessed before.

I have committed 10 pints of bean and bacon soup, 4 quarts of turkey broth, 6 quarts of pinto beans to my cupboard. Today, I have committed 6 pints of taco meat, 2 pints of hamburger, and 4 pints of meatloaf as well. The meatloaf is an experiment to see how it turns out.

I also ask forgiveness for the canning I'm about to do. I have roasted 10 lbs of chicken quarters, stripped the meat, and set the bones, scraps and veggies in a stock pot. Hopefully, I will end up committing at least 10 pints of homemade chicken soup to my pantry tomorrow.

-Troy

PS: If you talk to Santa anytime soon, please tell him I desperately need a larger stock pot. This 8qt jobber I have now just isn't large enough!

PPS: I actually read through all 70 pages of this thread... got some AWESOME ideas for future canning! Thanks to everyone who's been posting here.

[gdawg]

Letting 7 quarts of beef stew cool now, all pinged.:yes2:

[joyce pierce]

thanks for your post today ;i really needed a laugh today.my friend and i have a 30 quart stockpot that we bought at a yard sale for 30 bucks. anyway she had it this past summer as she had an over abundance of tomatoes[she is 4'10" tall]she had to climb up on a stool ,fill her jars and then hand them to us.it was funny. i have connections with SANTA so i will put in a good word for you,thanks again

[HIG541]

I pickled 7 jars of okra and 1 of daikon. hope they come out

[joyce pierce]

i tried canning pecans today by jackie clay's recipe. i did 4 pints. also found a recipe on this forum for praline syrup;did 3 half pints and had a little bit left to taste. my husband loves this. he says it will be great over some ice cream. so thanks to whoever posted the recipe;looks like a keeper.now i have 4 #10 cans of jalepeno slices and 6#10 cans of black olives that a friend gave me. so i guess that will just about finish me for today.

[woodchuck acres]

You all put me to shame!

Canned 8 pints turkey.

[troy]

I know what you mean... but, I'm just getting started.

I ended up with 5 quarts and 8 pints chicken stock with veggies and meat. I guess this is what you'd call soup, though you wouldn't know it judging by the canned stuff at the store. ;)

Almost finished with that turkey noodle soup I made last week. It's weird, but I've never had a soup quite like it. DW says it needs way more salt, but it's just perfect for me. She can add more, I can't take any out. :D

[Pirate96]

had some excess..... Base of at least 7 good meals in the future.

[KarenBC]

Did up a whack of rabbit/barley soup, most of it in pint sized jars or slightly smaller so I can take it to work for lunches. Tested that out today with a jar that didn't seal. With the metal band/lid off the jar 2.20 mins in the microwave at work, and I had hot soup in the jar!

Had some leftover pea soup in the fridge, and the canner wasn't quite full on the 2nd batch of rabbit soup - so heated up the pea soup, into hot jars, and Bob's yer uncle - more instant lunches done up for later.

We use the rabbit rib cage and backbone/neck to make the soup stock from, as we don't care for those parts baked or stewed.

[BonnyLake]

... Had some leftover pea soup in the fridge, and the canner wasn't quite full on the 2nd batch of rabbit soup - so heated up the pea soup, into hot jars, and Bob's yer uncle - more instant lunches done up for later.


Nothing tastes better at lunch-time then home-made jars of soup. I used to love 'smelling up' the breakroom with real food in half-pint jars, especially when I had a big crusty piece of homemade bread to go along with it :p

[Rivenoak]

I agree BonnyLake! I did up 6 pints of a mixed bean and sausage soup and 1 qt and 3 pints chili this weekend. Took a home canned pint of turkey soup, heated it, and threw in a few spinach leaves at work today. Had coworker visitors to see what I had that smelled so good.

[joyce pierce]

7 quarts collards
6-1/2 quarts turnips
we are still cutting the 2 deer. plan on canning that tommorrow
have fun canning

[Catalpa]

:P

At present exchange rate according to google...

£1.70 = $2.60

£1.15 = $1.76

plus an average of about 15 cents postage per jar.

Just looked up the 1L (quart) jars and they are

£2.10 = $3.21 but I don't use many of them yet - will do once I get my hand in and start on things like stews and chilli.

So the translation means that you have to spend well over three dollars for ONE quart jar??? Yikes!!!! I found some at thrift store for fifty cents each and thought that was high. WOW.

I haven't done any canning lately, y'all are making me feel like a slacker!

[Pirate96]

I hear it pinging now..... No meat in it but quick heat and eat with ground beef later

[gdawg]

Just got done with 7 qts. of beef. Smoked it a little on the grill, and I'm sure it will taste wonderful when I pop the top on one.:cool:

[joyce pierce]

found a gallon of blackberries that got buried;:D got them cooking to make jelly[yum-o].nice surprise.

[JarDude]

34 pounds of beef.

[gdawg]

Now I feel like a slacker, I only have 7 Quarts of Chili cooking now.:fie:

[cartershan]

Joyce, that happened to me awhile back. Got to diggin around in the freezer and found 4 gallon bags of blueberries. I could have kicked myself! My daughter loves blueberries in syrup over pancakes and we were just about out of what I had canned so I was sordof rationing her on it. She was so happy and I felt like a dog. Now we have plenty of blueberries in light syrup canned. YAY!
Jar Dude...you have got it goin on always.
Everyone here is an inspiration. Its been almost a month since I've had my canner out. I've got to get busy!
We were lucky and found bone in chicken breasts on sale for 96 cents per pound a few weeks back and filled up one of the freezers. Hopefully I can get started on that this week.
Hope all is well with everyone
Shannon

[mo4pintn]

Thank you to all of you have posted in this thread in the past. You have inspired me and I have now been able to join the forum and begin posting. Because of all the encouragment I have read here about canning, I have brought my canners back and and my 17 year old daughter and I have begun canning meat for the first time. In the last two days we have canned 28 pints of chicken breast, 5 pints of chicken broth, and 5 quarts of chicken broth. Thanks again for the encouragement that your post give to others to branch out and try new things.

[joyce pierce]

7 quarts cabbage

[cartershan]

Started working on the chicken yesterday. Grilled 26 chicken breasts (bone in and skin on), then put it in the fridge til today. Deboned, heated, then shredded. We ended up with 7 quarts and 14 pints with broth. Still had some left to keep in the fridge for the week.
These breasts were huge. I really wish we could have our own poultry. The size of these breasts were just not right. Hope the grillin and cannin process killed all the **** in them!!!
I do like to semi smoke it on the grill first. Then we put a lot of the skin with seasoning/marinade in the bottom of the jar before packing with the meat. The flavor is awesome! (don't know if anyone uses that word anymore) damn good!!!!
Hope all is well with everyone, we'll be canning more chicken tomorrow
Shannon

[Tarvae]

Did a small batch of pork in hoisin gravy & a few jars of an experiment - mandarin segments in whiskey syrup.

[cartershan]

Hey Tarvae,
We did orange segments in vodka one year and it was great!! I'll have to try it your way also!
Shannon

[KarenBC]

I did mandarins this winter - in a light (very light) sugar syrup. Trned out well!

[leera]

Making raspberry jam today from red raspberries I picked in the fall....trying to make room in the freezer...when I run out of raspberries,there's peaches,blueberries,apples,and strawberries along with some black raspberries....

[gregabob]

This past week my gal and I canned up some pumpkin. Some I grew last year, pressure cooked, peeled and froze. The rest are some I bought from a farm by my work. I found that by pressure cooking 'em first it makes it much easier to take the skins off. Probably old news to you more experienced canners out there. It also seems to break down the fibers too. I sure like my All American 930. One of my better equipment investments.

[cartershan]

Just took out the last jars of chicken from the canner. Wow...I'm beat. Helluvalot of poultry the past few days. I'm sleepin in tomorrow

[leera]

Raspberry jam turned out beautiful...cooked down some black berries(I forgot to mention those) yesterday for jelly,didn't get enough juice out them for a full batch,so just finished cooking down some more,currently draining in cheesecloth.....

Blueberries and black raspberries thawing in the fridge.....

I've got a large meat order coming soon,so need all the room in the freezer I can get...also need to find a sweet deal on canning jars...I'm down to a few odds and ends that I'm scraping up around the house.

[joyce pierce]

12-1/2 quarts of collards

[Pigzzilla]

I was cleaning out one of our freezers and found 9 pounds of walnut 1/2s and pieces also 4 pounds of pecan 1/2s and pieces. Double bagged to avoid freezer burn. Some were left from last holidays and some were from 2 years ago. I opened them up and they tasted fine so I spread the nuts out on some cookie sheets to thaw.

Then following Jackie Clays directions, I toasted them in the oven at 250*. I filled hot 1/2pint jars, and processed 2 canner loads. Jackie said 5 pounds pressure for 10 minutes. I ended up with 41 1/2pints of walnuts and 10 1/2pints and 1 pint of pecans. And almost one more 1/2pint jar of mixed little crumbles, for my oatmeal tomorrow, I think.

For some reason, 41 jars of walnuts seems like a lot more than the 3 bags that were in the freezer. Same with the pecans. But now that they are in my storage pantry, I know they're there, so I'll start using them in banana bread, carrot cake and everything cookies.

Found more stuff in the freezer that I am going to turn into soups to can. Chicken, beef soup bones with lots of meat on them, and 2 turkey leg/thighs for soup. And several bags of garden veggies I froze instead of canning last season. Gonna be some good soups.

My Hubby says I need a hobby to keep busy when it's cold and rainy. Yeah, right!! pigz

[JarDude]

20 quarts of mulligan

4 pints of chicken.

[joyce pierce]

jardude you sure like your mulligan .would you also like to pass your recipe please?

[JarDude]

jardude you sure like your mulligan .would you also like to pass your recipe please?

Hmmm. Let think aboot it. It's kinda a family secret. :o

[joyce pierce]

another 5-1/2quarts collards:)

[JarDude]

10- 1/2 gallon jars of water.

[gregabob]

Made 6 pints of pumpkin butter with my gal last weekend. We used molasses and it sure gave the butter a nice flavor! Brown sugar, spices and some lemon juice too. Cooked in a pot on the stove for an hour, then pressure canned for 90 minutes. The lil half pint left over got put in the fridge.

[KarenBC]

10- 1/2 gallon jars of water.

You canned water?

[JarDude]

You canned water?

Sure did. :blink:

[gdawg]

Canned 5 pints of butter. 4# from Sam's Club will net you exactly 5 pints. Also canned 7 qts. chicken soup.:yes4:

[mo4pintn]

I want to try canning the butter as well. I got a 4# pack from Sam's Club just for that purpose. I currently and trying to can my first batch of potatoes and carrots, then I have more celery and cabbage to can.

[gdawg]

Do you have the instructions on how to do it? It is not that difficult.

[mo4pintn]

I saw it on youtube and was going to try to find it again and then maybe can it tomorrow.

[gregabob]

My gal and I scored some #10 cans of applesauce a while back. I got around to re-canning one today. I also made some tomatillo salsa. 6 pints of applesauce and 5 half-pints of salsa. The applesauce took on a pinkish hue after canning.

[HuntingHawk]

Didn't can anything but I am ready.
http://img.photobucket.com/albums/v399/stickypost/jars.jpg
Ross

[joyce pierce]

got canner full of collards and got enough to do another one. soon as i get through with collards going to do some pecans. am clearing out my freezer a little at a time.gosh i love to can.:D:D:D

[HuntingHawk]

Here's a youtube index for canning butter:
http://www.youtube.com/results?search_query=canning+butter&oq=canning+butter&aq=f&aqi=&aql=&gs_sm=3&gs_upl=9532l11778l0l11934l7l6l0l0l0l0l359l983l3-3l3l0
Ross

[sher]

I did not can anything today, but I went into canning room and counted jars and put into a list what I needed to can this year to get the canning room numbers back up where they need to be. I have 899 jars still filled. I am happy with the carry over from the last season.

[HuntingHawk]

That's outstanding sher. I know it will take me a few years to build up my supply of jars & lids.

Ross

[KarenBC]

Didn't can anything but I am ready.
http://img.photobucket.com/albums/v399/stickypost/jars.jpg
Ross

Nice collection of jars Ross!

I lucked into 6 dozen quart jars today at our "swap shed" - they were covered in a thick layer of dust, but a few sinks of hot water & dish soap and they are sparkling.

[HuntingHawk]

Thursday I will be going to a town that I visit very seldom & will stop by their goodwill to check out jars, lids, rings, etc.

Ross

[JarDude]

Thursday I will be going to a town that I visit very seldom & will stop by their goodwill to check out jars, lids, rings, etc.

Ross

Good luck. Goodwill around here seem to think mason jars are made of gold.

[mizlew]

I have a question about pressure canners. My old canner had a weight that was marked 5, 10, and 15. When your canner had vented you placed the weight on the pounds pressure you needed usually 10. My new canner has an unmarked weight and a gauge. I liked my old canner better. Can I use my marked weight on my new canner and regulate my pressure with both the weight and gauge? Thanks for your help.

[HuntingHawk]

WaHoo

$30 for 7 or 8 cases of quart jars. New jars still in the cases but plastic wrapping is degraded. Regular mouth but she forgot to look at the brand. 35 cents each if there's seven cases. 84 or 96 more jars for me. Hurray. I go meet the lady Sat afternoon to get them.

Ross

[gdawg]

WaHoo

$30 for 7 or 8 cases of quart jars. New jars still in the cases but plastic wrapping is degraded. Regular mouth but she forgot to look at the brand. 35 cents each if there's seven cases. 84 or 96 more jars for me. Hurray. I go meet the lady Sat afternoon to get them.

Ross


Good score

[HuntingHawk]

I didn't buy the jars as they were made in china.

Ross

[KarenBC]

Did up 17 jars of ham yesterday, with Tattler lids. I'm finding that I'll put smaller amounts of meat in the jars with the Tattler lids. I don't try to "stuff" the jars as full as I do with the one time use lids. So what is going in, is what we need for one meal.

Hams are coming on sale for Easter - so a good time to stock up. We browned the ham slices first, then made a broth from the brown bits in the cast iron frying pan and used that to cover the meat in the jars (ala Jackie Clay's canning book!)

[nu2solar]

Did up 17 jars of ham yesterday, with Tattler lids. I'm finding that I'll put smaller amounts of meat in the jars with the Tattler lids. I don't try to "stuff" the jars as full as I do with the one time use lids. So what is going in, is what we need for one meal.

Hams are coming on sale for Easter - so a good time to stock up. We browned the ham slices first, then made a broth from the brown bits in the cast iron frying pan and used that to cover the meat in the jars (ala Jackie Clay's canning book!)

What kind of ham did you use? The pink spiral ham?

How do you use prepare and eat the ham after you open your cans?

Thanks

Lisa and new to pressure canning.

[nu2solar]

I used my pressure canner for the first time yesterday and canned chicken breast.

I made 14 pints of plain chicken and 2 pints of bourbon chicken.

[joyce pierce]

14 quarts collards; 2 canners going:)

[joyce pierce]

got some more collards and some pecans in canners now ;this will prabably be the last for today.:D

[joyce pierce]

isn't anybody besides me cleaning out freezers to get ready for the new spring veggies? i have to put a lot of fruit and veggies in the freezer because i just can't get them all canned quick. today i have some chicken and venison to do.

[JarDude]

isn't anybody besides me cleaning out freezers to get ready for the new spring veggies? i have to put a lot of fruit and veggies in the freezer because i just can't get them all canned quick. today i have some chicken and venison to do.

I'm just getting another freezer. :)

[joyce pierce]

thats a good idea jardudeand i will if i have to .i just want to free up one. i have 2 at home and another one at our hunting camp. only the 2 at home are full. i am saving the one at the hunting camp for a couple of beef steaks and a couple of hogs that are coming in the next week or so.

[JarDude]

thats a good idea jardudeand i will if i have to .i just want to free up one. i have 2 at home and another one at our hunting camp. only the 2 at home are full. i am saving the one at the hunting camp for a couple of beef steaks and a couple of hogs that are coming in the next week or so.

I typically don't put things in the freezer to can later. I guess I don't see the point. It doesn't take that long just to can it and be done with it IMO.

My first 2 freezes are full of beef and chicken and we are looking to get a hog soon too so I will need an extra freezer yet.

[joyce pierce]

i normally don't put anything in the feezer to can later;but as i am working outside the home this year i may have to. also added some more space for garden. so i may have more than i can safely handle at one time.and i would like to unplug freezers because of the extremely high power bills.

[KarenBC]

What kind of ham did you use? The pink spiral ham?

How do you use prepare and eat the ham after you open your cans?

Thanks

Lisa and new to pressure canning.

The cheapie boneless whole ham - up here the brand is Toupee. They look like a big football.

For the jars that are slices, an inch thick, 1.5" wide and the length of the jars, those we'll drain off the broth (saving it for soup) and then pan fry the slices til hot all the way through and browned up. I'm thinking ham & eggs, or perhaps with a pineapple slice, and scalloped potatoes.

One of the jars of cubed ham didn't seal, we put that in the fridge, and then had it for breakfast. Drained off the broth, brown it in the cast iron frying pan, added onions & then poured beaten eggs, bit of milk and some cheese cubes over - ala fancy scrambled eggs.

[cartershan]

I'm sure this is not the right place to put this....BUT!!
For you Alabama folks, ( or where ever) I will have 2 refrigerator/freezers and one box freezer to give away within the next few weeks.
If you are interested just PM me
Free for the takin and are all in great condition. Just hope I can get it all canned up by then
Hope all is well with everyone,
Shannon

[cartershan]

All three are in use now, so I know they work!!
We have added on to our home ane will need a different style freezer to fit in our pantry.
If you would like to have them just PM me and come pick them up.
Shannon

[nu2solar]

Last night I did 9 pints of meat sauce. I can't wait to do more.

[Ciderman]

I received my order of Buffalo ribs and hot dogs. The hot dogs are at least 1/2 less sodium than regular hot dogs which is good if you are watching your sodium like me. They taste so good that the kids only want them now. I will try to ratio out the 8 packages and make them last for while.

[HuntingHawk]

I vacuum sealed two 1/2gal jars of Pillsbury AP flour.

http://img.photobucket.com/albums/v399/stickypost/canning10mar2.jpg

[Laura]

31 half pints
3 pints

Peach Syrup.....mmmmmmmm

[HuntingHawk]

I love anything peachy.

[HuntingHawk]

I ended vacuum sealing four 1/2gal jars of Pillsbury AP flour plus two 1qt jars of sugar yesterday.

[Ken]

Today I fried some of the home canned corned beef from last year's sale. Thanks for your help!

[joyce pierce]

got all my ingredients together to make come venison stew. so i'll :)be canning that up first thing in the morning.

[HuntingHawk]

Happy Dance.

Got the AA Model 7 (915) today. Not sure how old it is but the manual with it lists new gauges for $2.50

[JarDude]

Happy Dance.

Got the AA Model 7 (915) today. Not sure how old it is but the manual with it lists new gauges for $2.50

Pictures or it didn't happen. :D

[HuntingHawk]

http://img.photobucket.com/albums/v399/stickypost/canner15mar1.jpg
http://img.photobucket.com/albums/v399/stickypost/canner15mar2.jpg
http://img.photobucket.com/albums/v399/stickypost/canner15mar3.jpg

[HuntingHawk]

Vavcsealed four 1qt jars of instant potatoes.

[wildturnip]

We canned 11 qts and 1 pt of maple syrup that we made.

[mo4pintn]

I canned up 9 pints of leftover homemade chili. I found baby carrots, pork chops, and ground turkey on sale today. I guess I will be canning them up over the next couple of days.:)

[HuntingHawk]

Add three 1qt jars of powdered milk to my list of stores.

Ross

[KarenBC]

http://img.photobucket.com/albums/v399/stickypost/canner15mar1.jpg


Hawk in the top photo - if you look directly across the top of the canner lid, from the black label, go under the handle and on the far side... is that a round metal "thing" on the pressure release?

I bought a similar used All American, and it a metal "plug" - where my newer version of All American has a rubber plug. I've been leery to use the lid with the metal plug until I touch base with someone with a similar lid.

[HuntingHawk]

Excess pressure release according to the manual.

Ross

[KarenBC]

I'm so very glad you posted this photo - I thought someone had "mechanic'd" on my canner!

[HuntingHawk]

I only heard one jar "seal" so they are going into the pressure canner.

[HuntingHawk]

Heard two jars "seal" when it reached 9PSI. Going to do 10 minutes at 10PSI.

[HuntingHawk]

DONE: 7 1qt jars chicken stew.

http://img.photobucket.com/albums/v399/stickypost/chickenstew.jpg

[nu2solar]

Hunting Hawk-Looks good.

What is your recipe?

[nu2solar]

I got carrots on sale. I canned 10 pints tonight.

[HuntingHawk]

nu2solar, for the 7qts of stew I boiled up 10lbs of chicken leg quarters. Ended up with about 3/4 gallon chicken broth. Ended up with about 3.25lb cooked chicken. That was done on a separate day.

I figured in making the stew, one carrot, one stalk celery, one small potato, & some garlic. Used chicken seasoning. Potato was not put in the stew as it was simmering. Potato was added raw to the bottom of the hot jars. Plus 1tsp canning salt directly added to each jar.

HH

EDIT: two onions cut up & cooked with the stew.

[JarDude]

I only heard one jar "seal" so they are going into the pressure canner.

Heard two jars "seal" when it reached 9PSI. Going to do 10 minutes at 10PSI.

:confused:

What for 10 minutes at 10 psi?

[HuntingHawk]

:confused:

What for 10 minutes at 10 psi?

Yes, gave it 10 minutes once it reached 10PSI. Actually had climbed up to 12PSI before I got the heat under it figured out.

Ross

[JarDude]

Yes, gave it 10 minutes once it reached 10PSI. Actually had climbed up to 12PSI before I got the heat under it figured out.

Ross

You proceesed them for 10 minutes? :confused:

[HuntingHawk]

YES, pressure canned for 10 minutes at 10PSI after hot packing.

[JarDude]

YES, pressure canned for 10 minutes at 10PSI after hot packing.
That's a bit risky.

They should have been done for 75 minutes.

How did you come to the conclusion that 10 minutes was suffice?

[HuntingHawk]

Because everything in the stew was cooked & chicken cooked before it was added to the stew.

[JarDude]

Because everything in the stew was cooked & chicken cooked before it was added to the stew.

That doesn't matter.


You will kill yourself this way.

I highly reccomend you do some reading here before you can anymore.

http://nchfp.uga.edu/how/can_04/soups.html

http://nchfp.uga.edu/publications/uga/using_press_canners.html

[JarDude]

Or at least this thread.

http://www.backwoodshome.com/forum/vb/showthread.php?t=27920

Seems you already asked how long to do it and was answered.

[gdawg]

Cut up 25# of cabbage today. Used 5 gal. food grade bucket. For every 5# of cabbage used 3 TBS. of canning salt. Worked 5# at a time into bucket. Then cut up more, with same amount of salt. Brine will start making after a while. Level of cabbage came up to within 5 inches of the top of bucket. Then used turkey sized bag filled with brine water to seal top of bucket and hold down cabbage under brine. Yes folks I am making sauerkraut. :dirol:Within 4-6 weeks I should be water bathing some good ole sauerkraut. Wish me luck. My plan is to keep it between 65-75 degrees. Interested to find out how many quarts it will make. I'll let you know how it turns out.

[gdawg]

Have 7 quarts of Bacon canning now. Used Enola Gay recipe off of BHM's blog here. Ended up using about 7# of Bacon. 90 min @ 15# PSI. My altitude here is 3200 or so. Love some pig fat.:sarcastic:

[nu2solar]

Have 7 quarts of Bacon canning now. Used Enola Gay recipe off of BHM's blog here. Ended up using about 7# of Bacon. 90 min @ 15# PSI. My altitude here is 3200 or so. Love some pig fat.:sarcastic:


Very cool. I have been wanting to try that. Thanks for the info. Do you think thick sliced bacon would work best?



Any idea of the shelf life? And also how long does it keep once you open the jar?

[nu2solar]

I canned 10 pints of potatoes last night.

[Pigzzilla]

Why did your jars of stew 'ping' BEFORE you put then in the canner? In my experience, a jar might 'ping' before processing if it was filled with hot food or liquid, lidded up then sat for a few minutes while filling other jars. It is not sealed or safe.

Also, 10 minutes is how long to let the canner VENT before letting the pressure come up. Quarts of meat or meat mixtures like stew or soup must be processed for 90 minutes, not 10. Unfortunatly, your chicken stew is very likely botulism in a jar.

Please for your own safety, get and read the current Ball Blue Book or other current canning safety info.

[gdawg]

Very cool. I have been wanting to try that. Thanks for the info. Do you think thick sliced bacon would work best?



Any idea of the shelf life? And also how long does it keep once you open the jar?

The thick bacon was better to work with. I could only get 10-12 slices on the paper, whereas the thin I could get 16-18. My guesstimation is about a max 2 yr. shelflife, maybe longer. I plan on cooking all of it when I open the jar. Worked out to about a # per jar.

[mo4pintn]

Put 69 pints of strawberry freezer jam in the freezer yesterday. Tonight, I just finished 27 quarts of carrots. (I found strawberries for 49 cents a pound at Aldis and baby carrots on sale.) Tomorrow, I will be canning up the ground turkey that I found on sale at our local Foodland.

Happy Canning to all. I am having a blast putting up food for my family that I find on sale.

[gdawg]

Canned 14 Quarts of Spaghetti sauce. Still had enough left to feed the family and some for tomorrow. Overestimated this time. Oh well, plenty to put in the pantry:wink:

[HuntingHawk]

Vacuum sealed three 1qt jars of powdered milk.

Ross

[HuntingHawk]

Vacuum sealed two 1qt jars of buttermilk pancake mix.

[gdawg]

Water-bathed my sauerkraut. 18 pints, 5 quarts. Only took 2 weeks for it to ferment. Temps were 85 outside and 65-75 in the garage. Tasted like kraut, but do not have anything to base it on, other than canned from store. Taste was better than store bought, but milder. All in all it was some work to it, still undecided on if it is as good as my mind imagined it would be. :cool: