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Canning as a method of food storage preparation

by: KathyinFL

Thu Jan 11, 2007 at 20:54:54 PM EST


This is the place to ask questions, give advice, and offer recipes for canning your own food storage items.
KathyinFL :: Canning as a method of food storage preparation
The old forum's version of this thread was so useful I felt a need to start it up again here on the new forum.

As a matter of fact, I have a question that I hope someone can answer.  I have a soup recipe that I want to can that calls for a good amount of green (bell) pepper.  My question is whether you think this would work or would the peppers get "slimy"?

Its basically an "unstuffed" stuffed pepper soup recipe.

Thanks for the help.  If I get some good advice, I'll post the recipe here to pass it along.
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Canning as a method of food storage preparation | 196 comments
slimy peppers
I used to can hot banana peppers stuffed with sausage.  The peppers did indeed turn slimy and if that is the main ingredient of this soup it may not be very appetizing.

If I had done this on my own, I would have done most of it incorrectly.
keep those canners going
The most common time to home can is when summer gardens are producing, but there are plenty of items that can be "put up" all year long. 

If you have some canned vegetables that are getting close to expiration, make a big pot of soup and can the excess.  You will gain another year of storage.

I have been buying bags of frozen meatballs from Sams/Walmart.  There are 80 or so in a bag and I fit 9 meatballs in a wide mouth pint jar and cover them with inexpensive Ragu marinara sauce.  I can get 8 wide mouth pints in my canner and I use 3 jars of sauce.  There is just enough left over meatballs and sauce to have pasta for lunch.

I brown 6 pounds of ground turkey that I get from Aldi's and divide it evenly between 8 small mouth pint jars.  I cover the meat with beef boullion, 8 cups is plenty, and can it up.  It is ready to use and tastier than the regular turkey.

Six pounds of ground beef and 6 cans of sloppy joe mix will make 9 pints of instant meals.  Again, there is just enough left over for us to have for lunch.

If I had done this on my own, I would have done most of it incorrectly.

I love canning meatballs like that
I love canning meatballs like that.  I've got about 10 quarts canned.  It can be messy if you aren't careful but its still worth it.

That canned ground beef is just about the most convenient thing imaginable.  I can it it in beef broth and I can re-use the broth if the recipe I'm using the beef in doesn't call for it.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
How do you figure out the timing and pressure?
I have hesitated to can things like this because I'm not sure how to figure out how long and at what pressure to can?

Also, do you let the meatballs thaw first?


[ Parent ]
After trying to force frozen meatballs into pint jars,
I now let them thaw first.  It's not a problem since I know I am going to use the whole bag.

If I had done this on my own, I would have done most of it incorrectly.
[ Parent ]
Re: How do you figure out the timing and pressure?
I have the same problem...my pressure cooker/canner only has a pressure setting of 15 pounds. How do I figure the timing of cooking items that require only 10 or 11 or 14 pounds of pressure?
From what I've read, most recipes require 15# pressure, but there are some that make my mouth water, but require less pressure...
[ Parent ]
BB
Go to your local hardware store (family run store is best) and they probably sell a 3 way weight (I assume that is what you have, a little bobbler weight that sits on a stem on top of the canner)  Mine was pretty expensive considering how small it is about $15.

Our children change our lives, whether they live or not.
www.misschildren.org

[ Parent ]
oh and another thing
More pressure won't hurt you.  Though it might make the food mushier (is that a word?)

Our children change our lives, whether they live or not.
www.misschildren.org

[ Parent ]
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[ Parent ]
Weights on pressure cookers
Thanks Carrey, but unfortunately, I have one of the new-fangled pressure cooker-canners that doesn't use weights. It's a Fagor Rapida cooker (from Spain), and simply uses a steam vent on the handle to regulate the pressure. No guages, no weights---it's pretty slick, since I really don't have to sit and watch it! Some of their older models had what you're describing, but this is the "all new and improved" model!

Oh well, guess I'll just have to 'speriment some... ;-)

[ Parent ]
BB ... what is your elevation?
BB ... being at sea level I have some advantages and some diasadvantages.  Big plus is that my stuff cooks quicker and that I don't have to have very much pressure.

Big minus is that if I let the pressure gauge go too high I can have a royal mess ... or even an explosion.  In all the years I've been canning I've witnessed one pressure canner explosion and one was enough.  Luckily no one was hurt.  A friend was canning on an outdoor gas burner and her gauge must have gone bad between batches ... it was a blessing no one was near enough to catch the shrapnel.

So, you might be able to can at 15 lbs. of pressure if you are little higher up the elevation scale from me; however, the texture might not be maximized (some mushiness) or you could even have a burnt flavor.  I burnt a batch of meatballs this way.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Re: My elevation
Here in Williamsburg, we sit about 10 feet above sea level.
[ Parent ]
9000 feet here
I am around 9000 feet - boiling point around 94C.  Actually my land goes from 8500 to 9100 elevation. Pressure cookers work but it is so much easier to open a can of beans than to try to cook them.  If TSHTF I don't want to have to use too much fuel so I stock in mostly canned beans.

Be Prepared
[ Parent ]
BB...
I tried to do a little research on your pressure cooker because of you stating that it only had one 15psi setting...

I'm not trying to rain on your parade, but are you sure that what you have is a pressure CANNER as well as a pressure cooker?  From what I was able to research, it appears that what you ahve is a pressure cooker, so I would just caution you to be careful using this as a home canning tool.  Pressure canners are built different than pressure cookers.  The fact that it has only 1 pressure setting at 15psi is testimony to that fact.  Cookers aren't as durable as canners so just be careful.

Shad.

[ Parent ]
Fagor Rapida canner/cooker
Thanks shaddup. I just wrote to the company and asked directly if this particular model is a canner/cooker.
It's the Fagor Rapida 10 qt. Pressure Cooker/Canner (advertised as such), but you've now put a bug in my ear and I want to hear it directly from the company. If they say it may be used as a canner, Santa gets it back and I'll go look for something else.

Thanks again...I'll let ya know what Fagor says...

[ Parent ]
Here's their response
Our 10qt model is a pressure cooker/canner.  Not all canners are weighted valve models.

Our canning kit will only hold 4 pint size jars OR 4 - 1/2 pint wide mouth jars.

Thank You,
Customer Service
Fagor America Inc
--------------------
Needless to say, I'm gonna need a bigger pressure canner to do quart jars!

Soooo...a-canning we will go! A-canning we will go!! Hi ho the dairy-o, a-canning we will go!

[ Parent ]
That's good that it's a cooker/canner duo...
I still don't like the fact that it will only process at 15psi.  I've never seen a *canner* have such limitations before...it will tend to over pressurize and over process foods...oh well, it's good in a pinch if needed.

If you're going to be looking for a straight pressure canner, then you'll open yourself up to many more vistas.  Good luck in your search!

Shad.

[ Parent ]
Cooker/Canner duo
I still don't like the fact that it will only process at 15psi

I agree...that's why I'm looking for a way to refigure the times needed to can food. Cooking won't be too hard, I can probably just figure times and do some math on my trusty slide-rule, but canning is going to take some input from the "food experts" here! ;-)

[ Parent ]
adjusting canning times
I don't think this is something you should attempt to do.  It sounds way to risky to me.  Seems to me that if it were possible to change the time and pressure for say, pork chunks, than the recipes/directions would say 90 minutes at 10 lbs, or 75 minutes at 15 lbs for quarts.

Our children change our lives, whether they live or not.
www.misschildren.org

[ Parent ]
Re: canning times
So basically, I have a large, $120 10-quart stew pot on my hands?
[ Parent ]
Shaddup?
Maybe Shadd can give advise on this too.  That's just not something I'd be willing to "tamper" with. 

Our children change our lives, whether they live or not.
www.misschildren.org

[ Parent ]
Ouch...
I'm sorry BB...I know what you're saying about having invested in a piece of equipment that you thought would do the work you needed, and I can understand your frustration but in all seriousness, sometimes we hafta chalk up lessons learned.

Like I said before, I hate to rain on your parade.  You are so motivated and positive about home canning that it makes me feel bad, but I hafta be honest and tell you that when I saw your post about your canner, I saw a red flag.

There are SO many things that go into safely home canning foods.  We hafta take the foundational principles that have been perfected over the years (perfected most times from home canned food injuring people) and build from there.  Elevation, amount of pressure, time of processing, the time required to heat up the canner to the proper level, the time required to naturally cool down the canner, the types of foods, their scientific makeup, etc, are all parts that are taken into consideration when determining the utmost safe process needed to can any particular item.

Taking a food item that has been proven to need 5lbs of pressure at 1000ft elevation for 15 minutes and trying to mathmatically conform that science to the limitations you have with your pressure cooker/canner at 15psi kinda makes sense on one hand.  What isn't taken into consideration with that equation is that certain foods need certain amounts of times due to their makeup (acidic, non-acidic, ph balances, etc) to ENSURE the potential of being preserved in a home setting.  Upping that process from 5lbs to 15lbs psi for 5 minutes is not scientifically proven to kill all harmful organisms that naturally are on our foods.  If that were a possibility, I would think that for the sake of saving time, the scientists would acknowledge that we live in a fast paced world, people don't have alot of time, and upping the pressure, decreasing the amount of time in processing to preserve the integrity of the item being canned would be reasonable and appropriate.  In reality, just the opposite is true. 

Anyway, my suggestion would be to enjoy your pressure cooker (cause that is really all it is...I'm surprised the company is willing to go out on a limb and state that it is also appropriate for home canning) as there are many things you can do with just that alone.  With all the time and work you are putting into preserving your foods in this manner, you will best serve yourself and your family to get the proper tool (a true pressure canner) so that you can rest assured that your tools are appropriate for the task you have set out before you.

Shad.

[ Parent ]
I think you may be right...
As it is designed as a pressure canner/cooker, and a nice little recipe book came with it for canning (nothing larger than pint jars, mind you), I'll use it as such. I will be investing in a true, guage-laden canner in the next couple of months...in time to practice with it and get my veggie garden started.

Thanks for the input...it's truly appreciated!

[ Parent ]
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[ Parent ]
Edna
Go getcha a copy of the "ball blue book" at the evil empire (opps I mean Wal-Mart) 

They give you times and pressures for almost anything you can think of to can.

Our children change our lives, whether they live or not.
www.misschildren.org

[ Parent ]
I have it
And I use it all the time.

But I guess I'm just being too prudish about translating the guidelines to other recipes. Just don't want to survive the pandemic to die of botulism! ;) However, I think I'll take a walk on the wild side and try out more recipes.


[ Parent ]
When I can't find a specific listing for what I am canning,
I use the longest time listed for the ingredients.  For instance, if green beans are in what I am canning, and they have the longest processing time of any of the other ingredients, I use the time and pressure for them.

If what I am canning has any kind of meat, then I use 75 minutes for pints and 90 minutes for quarts at 10 pounds pressure.

If I had done this on my own, I would have done most of it incorrectly.

[ Parent ]
Thanks, HBB.
That makes sense, and in the few recipes I've tried that weren't straight from BBB, that's what I've done too.

I appreciate the guidance.


[ Parent ]
I use the pressure appropriate to my elevation and ...
then if I have more than one ingredient in what I am canning ... I can it for as long as the ingredient with the longest cook time requires.

In other words for me personally, if something has meat in it - whether it is a soup, pasta sauce, or cooked ground beef by itself - I will pressure can it at 10 lbs pressure for 90 minutes for quarts or 60 minutes for pints.

Also, I pressure can any tomato product because most modern tomatoes just don't have enough acidity in them to water bath can them anymore.  There is some debate on that I know, but it was a recommendation made by the high up muckety-mucks of canning and it makes sense.

If I am canning my mom's heirloom tomatoes I will still water bath can them ... but if I have bought something at the grocery, or u-picked them out in Ruskin, I play it safe and just pressure can them now.

On the other hand, if I am adding tomatoes from commerically canned stuff ... I have some salsa mix for canning that is like that ... then I can pressure can it because the commercially canning process does something to the tomatoes.  Don't ask me what.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Kathy...
Great post but just wanted to clarify the process time for meats that are home canned.  They should be for 75 minutes and not 60.  I wasn't sure if it was a typo or not and just wanted to mention it.

Shad.

[ Parent ]
And about the canned veggies
Do you mean store-bought canned veggies? You use those in recipes and then re-can the recipe in your canner?

I always thought that would make the veggies turn to mush, but it would be very convenient.

For example, I canned corn chowder base (tweaked the Ball Blue Book clam chowder base recipe based on my own corn chowder recipe). It would have been ultra convenient to use canned, diced potatoes. Instead, not sure if I could safely do that, I peeled and diced a bunch of fresh potatoes instead.


[ Parent ]
canned veggies
I use canned potatoes (the whole ones) and beans and things for soups and such.  Mainly since at this altitude it would take them all day to cook if I used dried beans (yes even if soaked).  When you get to 9000 feet or so it takes some things forever to cook.

I am not sure about canned diced potatoes but the whole ones work OK.

Be Prepared

[ Parent ]
When using canned veggies,
just get the whole pot of soup nice and hot and then can the excess while the rest cooks slowly.  As DennicC says, we find the whole small potatoes work best.

If I had done this on my own, I would have done most of it incorrectly.
[ Parent ]
Canned corn ... yes; canned potatoes ... no
EdnaMode ... I use commerically canned corn for some of my canning recipes; however, I always use raw potatoes or they turn to mush.

In fact, for my soup recipes, all I do is through the potatoes into the soup and just heat through, but not enough to really cook the potatoes.  The pressure canning process will actually cook the potatoes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Thanks, Kathy, and one more question...
Our favorite soup is the corn chowder I keep referring to. I'm going to try a batch with the commercially canned whole small potatoes to see if they hold up, but I suspect they may be too mushy for our taste. It's easy enough for me just to keep adding the commercially canned potatoes to the stockpile and throw them into the base when I'm done.

Now here's another "corny" question for you...

I know better than to add any dairy products to recipes I'm canning. Now that I know people are using canned corn in recipes with success, how do you think cream corn would work? I use cream corn in the corn chowder recipe, but left it out when I made the base assuming I couldn't use commercially canned vegs.

I would be very happy if I could can a bunch of quarts of the chowder base, including the cream corn, so that when I need to use it all I have to do is throw in the potatoes and evap milk.

What do you think?


[ Parent ]
Edna...
Check the ingredients on the commercially canned creamed corn.  I don't buy that so I'm not sure what they put in it to give it that creamed texture.

I would be prone to state without any facts that you'd be more than likely within the boundries of safe home canning practices.

Shad.

[ Parent ]
Hi, Shaddup,
Thanks for the RSVP. The ingredients are corn, water, sugar, modified corn startch, and salt.

I know that corn starch is not OK to use in canning recipes, so I guess adding the cream corn is out.

I'm assuming you concur.


[ Parent ]
Wellllllllllllllllllllllll...
I'm curious over their "modified corn starch".  The easiest way to know exactly what kind of modified corn starch they use is to call the company and see if they'd tell you.

If you've been reading my opinions on canning for any length of time, you've probably picked up that I'm very conservative and tend to err on the side of caution with home canning.  Risking my children's lives over whims I may have has always scared me.

With that said, I do however approach this with common sense and these are some of the thoughts I have on your creamed corn.

First of all, there are different forms of "modified corn starch", one of which is Clear Jel, which is an approved thickener used in home canning.  My thought is this...the creamed corn has already been comercially process under heat and pressure in cans in a safe manner.  It's obvious that the commercial companies use products that are safe under those circumstances.  Other types of corn starches will not hold up under heat and pressure...they break down, either clumping, thinning out or other adverse reactions.  It would make sense to me that the commercial companies would use a product that will hold up to heat, pressure, and long term storage in the cans, and the only product that I'm aware of that accomplishes all that with flying colors is Clear Jel.

It doesn't hurt and might be a good idea to call the company to find out what kind of modified corn starch they use in their products, but it is obviously an approved one that has tested safe under heat and pressure, so I personally probably wouldn't have a problem using that canned creamed corn in my home canning recipes.

I apologize for the length of this post but I just wanted to explain why after I say "NONONO", I would probably say yes in this circumstance.

Hope this helps.

Shad.

[ Parent ]
CHOWDER
Edna,

My alternative to canning chowder (my family loves EVERY kind of chowder) is the following:

I have canned various meats, or purchased canned meats (like clams) for the chowder.  I have commercially diced potatoes put up (I like fresh potatoes better, but I figure in this situation I will be planning for "another type" of preparing it)... I have also purchased boxes of those meals (like HB helper) that have diced or sliced potatoes in it.  There is a commercial canned cream, in the Mexican food section... I just like it with cream!  I figure it is easier to add the ingredients to chowder in this manner.  The basic reason is that it is recommended to cook all home canned foods for 20 or 30 minutes (can't remember exactly which)... so ... I just figure it is not going to make that much difference if I am having to cook it that long anyway.  We love chowder, so it is one thing I want to make sure to have the ingredients as close as possible to how we like it.  I don't make my chowders with commercially canned cream corn (although, my family love it as a side dish)... we prefer frozen corn in our chowder.  Fresh potatoes are going to be hard to beat in making chowder.  I have been playiing around with recipes (that I'm concocting) and so far, this is what I have decided to do.  I have also put up canisters of potato flakes and potato soup mixes when I find them on sale.  Butter is also important, in my chowder!!

About cream corn... use to be this was made from scratch.  I can't remember my grandmother ever adding cornstarch.  It is just a thickening agent that could be added when making the chowder.  Basically, the "creaming" is achieved by scraping the corn ear after cutting the corn kernals from the ear.  And by the cooking process.  Here is a recipe:

CREAMED FRESH CORN 

4 ears corn
1 tsp. sugar
1/4 c. butter
1/2 tsp. freshly ground pepper
1/2 c. whipping cream
1/2 tsp. salt

Cut corn from cob, scraping cob to remove pulp. Combine corn and sugar. Chill 1 hour. Melt butter in saucepan over medium heat. Add corn. Cook 1 minute. Stir in pepper. Gradually add whipping cream, stirring constantly. Cook uncovered over medium heat for 10-12 minutes or until liquid is absorbed, stirring corn frequently. Stir in salt.


[ Parent ]
I bought diced dehydrated
potatoes at
http://www.bulkfoods...
I have been throwing them in soups and they are not bad at all. I also made cheese potato casserole with them and the texture is a little chewier than a fresh potato but I may have not soaked it long enough.

I bought a five gallon superpail of them from waltons which I am keeping in reserve. I love me some taters and cannot for the life of me get them to grow well in my garden.

Life is not so short but that there is always time enough for courtesy. Ralph Waldo Emerson

[ Parent ]
Free Home Canning e-book
Thanks, Irene!
Cool!  :)

Proud FAF-er.
[ Parent ]
And since we are on the subject of canners,
it is a good idea to have replacement parts for your model, (i.e. gasket, jiggler or pressure gauge, emergency release valve, etc,) on hand.  If we have a bad pandemic, being able to can, even if you have to do it over an outside fire, will be worth more than gold.

If I had done this on my own, I would have done most of it incorrectly.
HB ... my pressure canner is probably as old as I am ... LOL!
My pressure canner is probably near as old as I am and I'm ... gasp ... 40.  LOL!  It doesn't even have a gasket.  It is one of the old screw down pressure canners with the cockpit (pressure release valve) and pressure gauge.  But dang if that thing isn't better at its job that the new one my mom has.

It was my grandmother's and only holds 7 quarts at a time ... I think my uncle inherited her monster sized one that she could can several 1/2 gallon jars in at a time.  Man, she could turn out some of the best tomato juice!  Of course we are talking Kentucky and the soil there is just different from our sand in Florida.  Luckily I don't have sugar sand to deal with, but my parents do and it has taken them 10 years to get their garden plot to produce a descent crop.

We've got pretty good soil at our secondary property ... our orchard proves it ... and I have a garden plot marked off for clearing this year.  I'll spend the next few seasons planting cover crops and tilling in compost before I try and plant anything there though.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
My canner is 30 years old.
It only holds 7 quarts like yours, but it is still going strong.  I ordered spare parts just in case, but the only thing I have replaced in all of that time is the gasket.  It is heavy aluminum and it is the best big pot in the house.

If I had done this on my own, I would have done most of it incorrectly.
[ Parent ]
KathyinFl
You're a mere babe in arms.  I have socks older than you.

"I am opposed to any form of tyranny over the mind of man."  Thomas Jefferson
Old socks and teenagers
LOL!  I have two teenagers, a middle schooler, an elementary ager, and a toddler that is part dragon (maybe all dragon, we haven't decided yet).

On some days 40 feels like 400.    I love 'em all but I've already got a good start on gray hair ... and my mom didn't have any until she was in her 50s.  But on some days I can see how they keep me young as well.    We've been blessed and I'll just accept the rest as it comes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
The University of Georgia offers a free, self-paced, online course for those wanting to learn more about home canning and preservation.
Prepping is a way of life for us, as we are snowed in several times a year. 

This course has a focus on canning safety.  I find that having a panty filled with home canned meats, fruits and vegetables is a comfort, regardless of world events.

One can register for the course at https://www.uga.edu/...

you've got WHAT in your panties? :-) n/t


If I had done this on my own, I would have done most of it incorrectly.
[ Parent ]
HB and BB are two of the best reasons for proof reading I know ... LOL! n/t


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Thanks!!
I know I'm responding nearly 2 years later, Mountain Mother, but I just saw this reference from you re: home canning and preservation - Looks great - Thanks!
[ Parent ]
Kids
I hate to sound like I'm one-uppin' you, but I turned grey before I was 30, started when I was 14.  It's some strange Irish genetic thing.  But I do know what you mean about kids.  They can make us feel incredibly old and then incredibly young, but always incredibly blessed.

"I am opposed to any form of tyranny over the mind of man."  Thomas Jefferson
Irish genetic thing ... hmmm
Maybe that's why my brother started getting gray hair in highschool.    He certainly gave my parents enough of them.  LOL!

If it is though, what a throw back.  We are of old Scotch-Irish stock getting here in the US before it was the US ... back in 1740.  We are truly American mutts.  The latest any of our people arrived in the US was in 1851.  Isn't genealogy fun?! 

The wealth of history to be found in researching your own family alone is priceless.  The information on a family's health is beyond price.  Finding out your family has a history of things like diabetes, high blood pressure, heart disease, or even something like sensitivity or allergies to certain drugs is well worth the effort involved in teh research.  The more you know ahead of time, the better able you are to plan a treatment and/or prevention that is much more efficient and reliable.

Sounds a little like our emergency planning doesn't it?

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Pizza Sauce for a Year
I forget just where I got this recipe ... but consider it tried and true.  This sauce has a really good flavor, but you can still feel free to adjust the seasonings to your own taste.

Canned Pizza Sauce for a Year

This makes about 36 pints

1  gallon tomato paste 
7  quarts tomato juice 
3  quarts V-8 juice 
3  tablespoons chili powder 
6  tablespoons salt or salt substitute 
9  tablespoons dried cilantro 
6  tablespoons paprika 
6  tablespoons italian seasoning, flakes 
3  tablespoons garlic powder 
3  tablespoons dry mustard 
2 1/2  cups dry parmesan cheese 
10  celery ribs, including leaves 
9  white onions 
2  tablespoons white pepper 
3  cups white sugar 

In large stockpot add the first 10 ingredients. Stir and cook on low heat.  Chop onions and celery, add to 3 cups of water in a separate pot. Cook until tender.  Put the onions and celery in the blender. Pulse until pureed. Add to sauce ingredients.Add parmesan cheese,white pepper and sugar. Stir. Heat to a boil and stir so that it will not scorch.  Pour into hot sterile pint jars, leaving 1/2 inch head room in each jar. Wipe the edge and top of each jar with a hot sterile cloth, seal and band.  Hot water bath for 10 minutes.  Take out with tongs on towel covered counter. You will hear a pop when each jar is sealed. The seal will be indented inches.  When you open jar to use, add 2 tblsp. olive oil. Stir in to heat or to spread on  dough, chicken or pasta.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Genealogy
First, forgive me for hijacking your thread, but your comments about family background were very interesting.  Although I'm an historian, my niece is the family genealogist and traced our roots back to 1660 (or earlier, I can't remember now).  It's something that takes a lot of time and patience.  Our ancestors came over from England as indentured servants, and they were a hardy lot.  I sure hope those genes hold up when TSHTF.

Second, you made a great point about everyone keeping track of their family health issues.  You never know when you might develop heart disease or diabetes, and it's a good thing to have that on file along with your vaccinations, medications, etc. 

Third, I have bought some canning jars, and I am going to give this thing a shot.  I was actually looking for Canning and Preserving 101, but you folks are all at a graduate class level.  I'm at the level of - so first you pick the fruit . . .

"I am opposed to any form of tyranny over the mind of man."  Thomas Jefferson

I have a new found respect for any man
who knows how to can!  HBB and BB - I thought you were the bomb already, but now that I know you are so handy in the kitchen, well....
aww shucks.......
Hey, I've always thought you are great!!

If I had done this on my own, I would have done most of it incorrectly.
[ Parent ]
I'm fairly handy in the kitchen, but...
I'm way more comfortable around a big barbeque.

"Honey, what would you like for dinner tonight? Swordfish? I can grill that up in about 15 minutes. Whaddya mean it's freezing outside? Why do you think I stand so close to it?!"

[ Parent ]
My Dh can only handle:
grilling (that's his thing), making omletes and waffles on Sunday.  That's it.  Pretty useless in the kitchen otherwise.  He needs to take some lesson from you all! 
[ Parent ]
Kathy...
I use peppers in my recipes such as my conch chowder and chicken cacciatore, salsa, etc and home can them without that sliminess.

I don't know if it's just a personal taste preference (meaning that I don't notice it lol), or what, but I've never had reverse consequences from using peppers.

Good luck.

Shad.

thanks Shad
I think I'm going to try the soup two different ways ... I'm going to can a batch with peppers and another without and see how the taste is affected.

Problem is the recipe is for "unstuffed pepper" soup so the peppers are significantly important.  But hey ... a girl can experiment.  LOL!

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
slimmy peppers
Kathy,

Maybe you could do everything but adding the peppers during the canning process.  Then, use dehydrated peppers when you actually make the soup.  I'm not sure about this, but I've been considering "rehydrating" some stuff if I have to much like one would do solar tea.  I'm thinking "if" heating was a scarce resource this method my work.  dunno.  Regardless, rehydrating the peppers to add to the soup during the actual preparation/cooking process may be an alternative. 

BTW, I canned some of those Banquet frozen crockpot chicken dumpling dinners.  I did not add the dumplings, nor did I use milk.  I decided it would be a concentrated product anyway and I could add milk or broth when making the meal... and hopefully make dumplings either from scratch or with Bisquick!  :) 

The recipe is for "unstuffed peppers" soup
So the peppers are really important to the recipe.  I'm not sure that add the dehydrated ones after canning would work, but I'm might give it a shot.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Homemade V-8 Juice?
Do you all think this would be a good recipe to can?  I prefer using V-8 juice for my veggie soups as opposed to plain tomato juice. 

15 pounds Fully ripe tomatoes;chopped
2 cups Celery;chopped
3 large Onions; chopped
3 cloves garlic; minced/mashed
1/4 cup Sugar; or to taste
Salt
3/4 teaspoon Pepper
2 teaspoons Prepared horseradish
1/3 cup Lemon juice
Worcestershire to taste

Directions:

Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes. In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp. Add seasonings and bring to just under boiling if canning, or chill


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

V-8
The blue book has a Tomato Garden Juice recipe.  The back of the V-8 juice ingredients list carrots, celery, beets, parsley, lettuce, watercress, spinach... and tomato makes the 8th vegetable.  Your recipe sounds like Spicy V-8!!  I can get the 40 something ounce can of the generic brand for right at $1... I wonder what the cost is per homemade quart?  The smaller store bought cans are more expensive, and it would be thrifty for me to can pints... in case of no fridge.  I love V-8 juice... in soup and just to drink!!  I'd sure like to have the 8 vegetable recipe... or some sort of security in making up my own recipe.  How does one find out what is safe in a creating a canning recipe?  Surely there is somebody who answers these questions.  And... it isn't my extension agent ... who doesn't seem to have answers to my questions.  Of course, I'd have to use canned beets... because I don't think they come fresh where I live.  Also, I've really been eyeballing a juicer.  Seems like that might be handy in many ways, especially in preparing certain items for canning.

Hope you get some answers on that tomato juice recipe!

[ Parent ]
Question about canning vegetable stock
Kathy I posted a question over on the Prep Garden Dreamin' thread because I wasn't sure you'd see it here but I'll try here too....question about vegetable stock & how to can it.  Have you done that before??

Rose

=^..^=

Vegetable Stock from Ball Blue Book
7 quarts water
1 pound of carrots cut in 1" pieces
6 stalks of celery cut in 1" pieces
3 medium onions, quartered
2 sweet red peppers, cut in 1" pieces
2 large tomatoes, seeded and diced
2 medium turnips, diced
3 cloves garlic, crushed
3 bay leaves
1 t. dried whole thyme
8 peppercorns

Combine all ingredients in a large soup pot.  Bring mixture to a boi.  Cover, reduce heat and simmer for 2 hours.  Uncover and continue cooking for 2 hours.  Strain stock through several layers of cheesecloth.  Discard veggies and seasonings.  Ladle hot stock into hot jars, leaving 1" headspace.  Adjust two pice caps.  Process pints 30 minutes, quarters 35 minutes at 10 pounds pressure in a pressure canner.  Yield:  about 8 pints or 4 quarts.

Note from me:  throw discarded veggies into compost bin or feed them to the hogs; or even mash them up for the dogs ... don't waste them by throwing them away.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Kathy, do you have a source for everything? I believe you do! :-)
I'm glad to see the peppers in there!  This will help a bunch -- I couldn't locate anything helpful from our old stuff....maybe I was screwing up the search!

Got one more set of questions.......Do you happen to remember the 'recipe' for making ginger as a drink for upset stomach?  I wonder if ground ginger can be as effective as ginger root?  I remember someone said they canned the liquid, but don't remember who or how that worked either - pressure or waterbath....... any ideas?

=^..^=

[ Parent ]
It was probably the recipe for homemade gingerale
Here's a couple of recipes for "ginger-y" drinks.

Gingered Lemonade

1 cup water
1 cup sugar
¼ cups crystallized ginger cut into thin strips
3 ½ cups cold water
1 ¼ cups lemon juice (from bottled)

In a saucepan, bring 1 cup water, sugar, and ginger to a boil. Reduce heat and briskly simmer for 15 minutes. Remove from heat. Add 3½ cups cold water and lemon juice. Chill several hours or overnight in a covered container. Makes 6 servings  Note: if your fridge is down when you are making this, then allow the syrup to cool before adding the cold water to it, then serve immediately.

http://www.hcs.harva...

http://www.elise.com...

http://homecooking.a...

http://biology.clc.u... (This one is a really good one, with pictures and everything of each step, including how you store it in a 2 liter bottle.)

http://www.learningh... (This website actually has some pretty good herbal cure info as well as a free ecourse.)

http://www.recipezaa...

http://www.theveggie...

And I think I put a version of it in one of my recipe diaries ... probably the one on the mixes, but I'm not sure.  I like ginger tea for upset tummies myself if I don't have ginger ale in the house.

Gingered Iced Tea http://coffeetea.abo...

Ginger Tea with Milk (which I don't recommend for fevers, but that is pretty good for stimulating an appetite during recovery)  http://www.mealsmatt...

Hot and Spicy Ginger Tea  http://www.bellaonli...

Easy Grated Ginger Tea http://www.recipezaa...

Ginger Tea for Nausea http://www.recipezaa...

Hopefully you'll find something of use in all of this.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Kathy, thank you for everything
I'm not sure you'll see this (I seem never to be able to get back to pages here I'd visited even following my own replies :-)  ), but in case you do, I just wanted to say thanks for these recipes -- that's just the type I was looking for!  You're amazing!

Rose

=^..^=

[ Parent ]
BUMP for KathyinFL
help....thanks

=^..^=
Im going to Kathys house :)
Geez Kathy Can I get adopted.
JaneTN ... like I've said, I have 5 what would be a couple more?! LOL!
JaneTN, I've already got five kids, what's another one?!  LOL!

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Koolaid Jelly
For those of you who want a cheap way to experiment with canning, you might want to give the following recipe a try.  It really does work, and I've made this with several different flavors ... they are great as gifts as well.

Kool Aid Jelly

1 envelope Unsweetened Kool-Aid
3 cups water
1 box Sure Jell Light
3 cups sugar

Stir Kool-Aid and water together until dissolved. Combine powdered pectin with 1/2 cup of the 3 cups of sugar; stir into Kool Aid and set aside. Gradually stir in sugar, stirring until dissolved. Pour into clean dry plastic containers and cover. Let stand at room temperature overnight. Store in freezer. Makes 4 - 8 oz. jars.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

that`s about like zucchini jelly, without the zucchini.lol N/T


There is no pleasure in having nothing to do; the fun is in having lots to do and not doing it." -Mary Wilson Little
[ Parent ]
There is also a better hot water bath set of directions
which I prefer, but which I have temporarily lost the directions for.  It sets a very firm jell which I prefer when possible.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Shaddup ... canning lemon curd
Shad, I know you are out there someplace.  When you get a chance, do you have a better recipe for canning lemon curd?  I guess I could buy the stuff commercially, but I'm getting some great "manager's specials" at my local store for lemons and limes and I want to make some citrus curd out of them.

The problem is primarily all of the recipes I find ... like the one below ... contain eggs.  Hmmm.  Not something that I have EVER been inclined to use in canning.  I know they are technically cooked in the double boiler action, but eggs are eggs.  Got anything else?

Also, this recipe calls for refrigerating it after canning ... I want a room-temperature, shelf-stable product if I'm going to the trouble of home canning it.

Thanks.

LEMON CURD

6 lemons
3/4 cup butter
2 2/3 cups sugar
6 eggs, well beaten

In double boiler, melt butter with sugar. Meanwhile, peel and juice lemons. Put rind and juice in blender. Mix at high speed until the rind is in very small pieces. If using a food processor, cut lemons and put in processor. Pulse until rind is in very small pieces. Add to the butter
and sugar. When butter and sugar mixture is melted, add eggs, stirring constantly until eggs are completely mixed in. Continue cooking for about 1 hour, or until mixture thickens. Stir often. Be sure not to let the water boil dry in the double boiler.

When cooled, put into jars. Refrigerate. The curd will thicken more when it is chilled.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Canning dried beans
Canned Dried Beans (any kind)

Cover beans with cold water and soak overnight up to 18 hours in cold place. Boil 30 minutes. Pack hot into hot jars. Leave 1 inch head space, 1 tsp salt for each quart (optional). Cover with boiling water. Process pints for 1 hour 15 minutes, quarts 1 hour 30 minutes at 10 lbs pressure.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Question on the canned beans
Kathy, first of all thanks for posting all the canning recipes and advice!  I had no idea there was so much you can do with canning.

So here's the (probably dumb) question: when you can dry beans as with the recipe above, do they end up thoroughly cooked, or do you still have to cook them after? 

[ Parent ]
blackbird
They cook the same as if you cooked them in a pressure cooker.  They are definitely done.

That is also the reason why you want to just soak the beans ... trying to can beans that are already cooked will only lead to mushy beans.

[ Parent ]
Thanks, Kathy. I keep learning new ways to do things on this wiki. n/t

[ Parent ]
Cleaning out the freezer = day spent canning
Well, finally got my freezer cleaned out and defrosted last night and I've started to work my way through all the food that I need to can.

Wasn't able to do too much last night because of the lateness of the hour when I finished up but I did get 4 pints of cocktail weenies, 2 pints of kielbasa, and 1 pint of boneless chicken canned up.  I would have had two more pints of kielbasa but they didn't seal ... I think I put too much BBQ sauce in them and it ran under the seal.  Guess what the kids are having for lunch today? LOL!

I've got ribs, ground beef, ground sausage, chicken, and meatballs to try and get through today.  Fun, fun ... my feet are already killing me because yesterday was my monthly grocery shopping extravaganza.  Ugh!  In case I've failed to mention it enough times to really impress everyone, I strongly dislike shopping.  I'm in and out as quickly as possible and usually barrel down each aisle feverishly marking off items on my grocery list as quickly as possible.  Even doing that though I usually spend at least two hours in wallyworld and a couple hours here and there at other places getting everything we need for the month.  At the end of the day I'm usually bruised and bushed.

But, cleaning out the freezer has me changing my mind about some of the prepping fail safes that I had.  As soon as I work through the problem/solution phase I'll share.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

add 5 quarts of meatballs and 1 quart of pork
to my completed preps!  Hurray.  And I've got several pints of ground sausage and one of boneless ribs just about ready to come out of the canner.

Given the amount of time this is taking, I'm rethinking the idea of keeping my freezer full of meat and then if the power looks fritz-y start canning it.  Nope, not gonna happen.

So, new plan.  Can now, not later.  I'll just have to make the time somehow. 

Overall, after my major reorganization last week, I've been pleasantly surprised to find that I have more than I thought I did.  Except for meat, flour and water I definite have enough preps to stretch out for 9 months if I had to.  It would be a little lean, but we could pull it off.

I picked up another 25 lbs. of bread flour, now just to get it stored.  Meat I'm beginning to make a dent in.  Water ... well, I have plans, but I'm still not totally comfortable there yet.

At least I know where our weak spots are now and I'm not just guessing.  Still tweaking here and there, but canning really does help overall.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Maraschino Cherries
I have several bottles of these in my cabinet, now I know why.  LOL!  What a lot of work to go through to get those little red cherries for baking purposes.

Maraschino Cherries

4 1/2 pounds pitted cherries
4 1/2 pounds sugar
3 cups water
juice of one lemon
1 ounce red food coloring
1 ounce almond extract
2 quarts water
1 Tbsp pickling salt
1 tsp alum

Soak cherries overnight in heated brine (water, salt and alum). The next morning, drain cherries. Rinse in cold water. Combine cherries, water, sugar, lemon juice, and red coloring. Heat to boiling point. Let stand 24 hours.
Again boil juices, pour over cherries and let stand 24 hours. Bring to boil again. Add almond extract and cherries. Pack in hot sterilized jars and seal. Water Bath Time from The Ball Blue Book- pints 20 min, quarts 25
min.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Learning to can: Mountain Dew Jelly
Here is another economical project for learning to can with.  Instead of having to spend lots of money on fruit or fruit juices to learned to BWB (boiling water bath) can ... buy the sugar, sure-jell, and then soda.  Easy-peasy and I've done it several times including with rootbeer and cola ... great for experimenting. 

Mountain Dew Jelly

3 1/4 cups Mountain Dew
2 Tbsp Lemon Juice
4 1/2 cups sugar
1 pkg Sure Jell pectin

Pour the Mtn Dew and lemon juice into a large (6-8 qt) pot. Bring to a boil, and allow to boil 3 min. (at this point, I let it cool slightly, then followed the Sure Jell directions).  This is basically the same as Sure Jell's recipe for elderberry jelly, with the lemon juice amount halved. I think the next batch, I'll start out with more "Dew juice", and reduce it, for a more concentrated flavor.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Preserved Lemons
Couple of recipes for this below.

Preserved Lemons

4-5 large lemons thick skinned
2/3-1 cup coarse sea salt
1 tablespoon of pink peppercorns
1 cinnamon stick, 2 inches long
2 bay leaves
1 to 1 1/2 cups lemon juice
olive oil

Wash and dry the lemons. Cut them in quarters or eights without detatching the pieces completely at the stem end. In a bowl toss the lemons with the salt, pressing down on the lemons to extract most of thier juice.  Place the salt-coated lemons in a 1-1/2 quart jar. Add the pink peppercorns, cinammin stick, bay leaves, and fill the jar with enough lemon juice to cover the lemons completely. You may need to add a llittle more lemon juice and salt to fill the jar. Cover and keep in a cood, dry place for 2 weeks, shaking the jar everyday. To store, top with a little olive oil and keep in the refrigerator. To use, discard the juicy flesh, wash the pith and skin under cold
water and chop. (Although i eat the juicy flesh) Preserved lemond will keep up to 6 months. They become very sopur
after that. This recipe makes 1 1/2 quarts

Preserved Lemons

12 lemons
salt

Scrub the wax off of the lemons or use unwaxed and merely wash them. Dry thoroughly. Slice the lemon lengthwise into quarters, but not all the way to the bottom. The quarters should still be joined. Place in a large clean dry glass/glazed ceramic jar and pack salt around and in the lemons.It takes a fair amount of salt so don't be stingy. Make certain they are covered by salt and cap the jar. Leave in the fridge or a shelf in a cool place for at
least two to four weeks.

Preserved Lemons or Limes

6 lemons or lemons and limes
salt
paprika
vegetable or light olive oil

Place lemons (or mix of lemons and limes) in freezing compartment overnight. The next day scrub and slice them. Sprinkle with salt and leave in a colander to drain and soften. This can take several hours or longer depending on the weather. Arrange the slices in layers in a glass jar,
sprinkling each layer with paprika. Cover *completely* with oil. They are ready in about a month when they are soft and a beautiful warm golden color. Store in a cool, dry place.  For an alternative method of preserving lemons: Take as many lemons or limes as you wish to preserve. Stud each with 6 cloves. Pierce the skins with a skewer to save your thumbs. Place in a glass jar and cover completely with oil or white vinegar. Keep cool. They will be ready in 3-4 weeks.

Citrons Confits
Yield: 8 servings

4 lemons or limes
sea salt
olive oil

Cut the lemons or limes in sections. Sprinkle with sea salt and let stand 12 hours. Put them in a hermetically sealable container, cover them with olive oil and seal. Let stand 15 days in a cool place. They will keep in a cool place for 2 months.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

questions on canning
Kathy and all the canners out there- a few questions for those with more experience than I. I have tackled simple meats, (beef, chicken, and burger) with great success, but was thinking of some of the more complex recipes that I make regularly.

Can I.... can those little baby keilbassa links that I can buy in bulk at BJ's? I make them with sweet and sour sauce and we have them over egg noodles. Would you recommend putting them in just water with some salt or can I use my sweet and sour sauce? I use the one from the little Betty Crocker cook books that's made with chille sauce and grape jelly. I usually put in sweet peppers, onions, and pineapple.

Can I.... can brats? I make brats in beer and onions and my husband just loves them. Do you all think I can can that concoction? It calls for a bit of butter to saute the onions so there would be some additional fat. I thought to do it up the way I usually would, then fit the brats into quart jars and fill it with the beer-broth and onions - leaving the proper head space of course.

Can I.... can my homemade italian sausage soup? I make it with beef broth, onions, sweet and hot peppers, some fresh chopped tomatoes and spices. Or would you just cook the sausage in the broth and can just the meat and broth and put the veggies (dehydrated) in lwhen I actually want to make the soup.

All advice will be appreciated. Thanks

Cinda
Sorry I didn't respond before now.  I'm out of town on a borrowed connection.

I have been canning those little cocktail weenies.  They are coming out wee-bit salty or some reason, it might be the sauce I'm canning them in.  But, they do can quite easily.  I do them 75 minutes per pint at my suggested pressure (see Ball Blue Book). 

I can ground sausage and haven't had any problems with it I just have to drain it really well alnd then I use beef broth ... low sodium version ... to can it in, the same as I would for ground beef.  You should be able to can brats.  I wouldn't worry about the butter that you are sauteing your onions in so long as it isn't much so that it mostly evaporates before you add your other ingredients.  Just remember that canning gives you the same kind of result as if you pressure cooked something.  Will your brats hold up to that or will the skins split?  I don't cook brats except on the grill so I don't know.  Also, you'll probably get the taste more permiated through the meat so you might need to play with your seasonings a bit.

I've yet to meet a soup I couldn't can ... except for cream soups.  So long as there is no cream in your sausage soup, go for it.  You might want to just barely cook your veggies before putting them in the jar though ... you don't want them to go to mush.  I normally just heat through and then can from that point.

Hope this answers your questions.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
thanks Kathy
It appears that I was on the right track- just needed to hear it from someone with more experience!!!

I took a day off from work to cook/can today. I'll be exhausted, but at least I'll go to bed feeling great about having accomlished something. Don't get that feeling from my job.

Right now I'm canning 24lbs of cooked burger. THAT little trick is a Godsend on a night I get home late. I have thought of so many ways to use it while SIP. Just another reason I am so glad I found the wikie.

Also just sliced a whole roasted pork loin. Will can that in meal portions with the broth- Gosh that makes good gravy!

Got a deal on the italian sausage this morning so will be cooking that up shortly. I may have to wait to can it till Saturday though.

It's a lot of work, but sure is worth it.

Thanks for all your help and great recipes and tips. You have helped us prepare by storing much better foods.

[ Parent ]
For Tomo ... Mulligatawny Soup
Tomo, turns out I have a several different versions of Mulligatawny that I've collected over the years.  I'll paste them below.  Just don't cook them all the way ... you don't want the veggies to turn to mush ... and then can using the standard pressure and time suggested by Ball's Blue Book for the item in the soup that takes the longest time.  If it is a vegetarian version is would be a veggie; if it is one that has a meat in it the use the meat times & pressure.

This first recipe is an old "Meal Master" file.  The comments are from the person that originally posted the recipe.

Mulligatawny Soup
  Categories: Soups/stews, Poultry
  Yield: 6 servings

4 c  Chicken broth (canned or home-made, recipe below)
2 c  Chopped cooked chicken [I-just boiled 1 whole chicken -& Used the whole thing]
16 oz Can tomatoes, cut up, undrained
1 md Cooking apple, peeled and chopped (1 cup)
1/4 c  Finely chopped onion
1/4 c  Chopped carrot
1/4 c  Choppe celery
1/4 c  Chopped green pepper
1 tb Snipped parsley
2 ts Lemon juice
1 ts Sugar
1/2  To 1 tsp curry powder
1/8 ts Ground cloves
3/4 ts Salt
1 ds Pepper

In a large saucepan combine broth, chicken, undrained tomatoes, apple, onion, carrot, celery, green pepper, parsley, lemon juice, sugar, curry, ground cloves, salt and pepper.  Bring to boiling; reduce heat. Cover; simmmer for 20 minutes, stirring occasionally.  Makes 6 to 8 servings.

CHICKEN STOCK: Bony chicken pieces (backs, necks & wings) from 2 chickens 3 stalks celery with leaves, cut up 1 carrot, cut up 1 large onion, quartered 1 1/2 tsp salt 1/4 tsp pepper 3 whole cloves 6 cups cold water

In a large stockpot or Dutch oven place chicken pieces, celery, carrot, onion, salt, pepper and cloves.  Add the water.  Bring to boiling. Reduce heat; cover and simmer for 1 hour.  Remove chicken. Strain stock. Discard vegetables.  Clarify stock, if desired (see note below). If using the stock while hot, skim fat.  (OR, chill  stock and lift off fat. [*much, much* easier, if you have the time to chill it, IMHO]).  Makes about 4 1/2 cups stock.

CROCK POT DIRECTIONS: Use ingredients as above, except use only 4 cups water.  Combine all ingredients in an electric slow crockery cooker. Cover; cook on low-heat setting for 8 to 10 hours. Strain stock. Discard vegetables.  Continue as directed above.

NOTES ON CLARIFYING STOCK: Clarify beef or chicken stock for a clear soup. Clarifying remove solid flecks that are too small to be strained out with cheesecloth, but that will muddy a soup's appearance. To clarify, combine 1/4 cup cold water, 1 egg white and 1 eggshell, crushed. Add to stained stock; bring to boiling. Remove from heat; let stand for 5 minutes. Strain again through a sieve line  with cheesecloth.

[My notes:  I usually don't have a bunch of 'bony' chicken pieces laying around the house.  When I make my chicken stock, I just throw the whole darn chicken in the pot, cover it with water and boil for 1 hour.  If I have the vegies to put in, wonderful; if not, tuff luck. Even without the vegies in the stock, the Mulligatawny is very good. Not too hot or spicy, but very flavorful.  The cut-up vegetables really fill up the soup bowl and your tummy, as well!  Well worth the effort to make.  -sr]

[ Better Homes & Gardens New Cook Book ]

Posted by Shelley Rodgers. Courtesy of Fred Peters.

Mulligatawny Soup II

1 tablespoon ghee (clarified butter), or vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
2 green chile peppers, chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons ground coriander seed
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
4 pods cardamom, bruised
1 tablespoon chopped fresh curry
1 carrot, chopped
1 apple - peeled, cored, and chopped
1 large potato, peeled and diced
1 cup Masoor dhal (red lentils), rinsed, drained
8 cups chicken broth
1 tablespoon tamarind concentrate
1 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro

DIRECTIONS:  Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste. Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

Mulligatawny Stew III

6-8 servings

  30 min 10 min prep

5  cups chicken broth 
1 (15 1/2  ounce) can chopped tomatoes 
1  cup chopped celery 
1  cup chopped tart apples 
1/2  cup chopped carrots 
2  tablespoons snipped parsley 
1/2  cup chopped onions 
2-3  teaspoons curry powder 
1 1/2  teaspoons lemon juice 
3  cups cooked, cubed chickens 
4  cups hot cooked rice 

Mix broth, tomatoes, celery, apple, carrot, parsley, onion, curry powder, lemon juice, and 1/2 tsp pepper in saucepan. Bring to boil, then reduce heat. Cover, and simmer 15 minutes, stirring often. Stir in chicken and heat through. Serve with rice.

Mulligatawny Soup IV

2 tablespoons sesame or corn oil
6 white onions, peeled and cut into rings
4 cloves of garlic - roasted and then chopped
4 - 5 cups vegetables of your choice (ie., green peppers, carrots, etc.) chopped
1 habanero chile, chopped (OPTIONAL - only use for SUPER HOT soup!)
4 tomatoes - chopped (add a small can of tomato paste for a richer stock)
teaspoon red pepper
teaspoon curry powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon black pepper
tablespoon Hot Madras curry powder
gallon of water

Heat the oil in a large stockpot and quickly saute onions, garlic. Add all other chopped vegables, including the optional habanero, and saute. If you are using potatoes do NOT add them at this point. Add chopped tomatoes and heat for approximately 10 minutes. Mix all spices into vegetable mixture. Add water to soup pot and bring to boil. Simmer for approximately 4 hours. Serve with garlic bread. Notes: If you are using diced potatoes, add them during the last hour of cooking so that they do not become too soft. To use this recipe in the crockpot, follow instructions through step 4, then pour all ingredients into crockpot, add water and stir. Heat on lowest setting for at least 8 hours.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Thanks!!!
Kathy, Your Wonderful! Thanks again....
[ Parent ]
Bourbon Weenies
Bourbon Weenies

10 lbs. smoked cocktail weenies
15 c. catsup
5 c. dark brown sugar 
10 t. grated dried onion
2½ t. rosemary 
1 t. oregano
7½ c. bourbon

Mix all ingredients together and then place in pint jars.  Process according to recommendations for meat in the Ball's Blue Book of canning.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

This is just unholy!
As a Kentuckian, I just have to say that Bourbon Weenies is just going to far!  :-)

I suppose you could eat the weenies then drink the bourbon?

Except I'm vegetarian.....

Bourbon carrots just doesn't get it- though in Louisiana I ate some Bourbon Sweet potatoes that were out of this world- with pecans (of course) and a brown sugar crust and butter-Oh my!

I'd better go get some lunch....

[ Parent ]
Greenmom ... I'm a Kentuckian too
just from the po' side of the state.  Mostly what folks around my area knew was 'shine.  LOL!

When my mom and dad first got married they found out a man down the road made it in a still he made out of his window unit air conditioner.  LOL!!!!!  Took the revenuers forever to catch that one.  [giggle]

My granddaddy made grape wine.  I still remember the smell from when they were bottling it.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
From the "po side"? You mean theres a "rich side?" LOL
Oh, I suppose that might be the Blue Grass with the horse people. I don't know any of those folks- I'm in South-Central, still a little hilly-defiantly a lot of poor folks-well lets say poor in worldly goods but rich in spirit.

Sorry I'm just now answering this-somehow it got past me and I didn't see til just now when I was looking for the canned kielbasa recipe.  Although I'm (mostly) vegetarian, the rest of my crew is not and I think a few jars of Kielbasa would be a great prep item.  And if things get bad enough during SIP I'll revert to my former carnivore ways.  With that in mind I'm putting up a fair amount of the beef in broth-thats been a really good item in the past.

Anyway-the Bourbon sweet potatoes were mashed (Pureed?)  rather like ordinary mashed potatoes, just with Bourbon in the  potatoes and this fantastic crust on top.  I'm going to try these canned potatoes though I'll probably wait til fall when the price and amount is good.  Do think I'll go ahead with the strawberry marmalade though-sounds great! 

I also want to make the pizza sauce for a year- Big Lots has been having really good buys latley on canned tomato products-they had big jars of paste pretty cheap and big cans of chopped tomatoes with oregano and garlic that are really good. 

[ Parent ]
Louisiana, what a blast
I had there! Dad and I use to drive from Texas to Baton Rouge to see his sister, and I would spend the summer with her. Oh the food..... Did someone say lunch?

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
Greenmom ... Bourbon Carrots LOL!
Greenmom ... two recipes for you.  Honey Burbon Glazed Carrots and Bourbon Carrot Cake.

Honey-Bourbon Glazed Carrots Recipe

4-6 servings

1  lb large carrots, peeled and sliced diagonally into 1/4 inch slices 
2/3  cup water 
3  tablespoons butter 
3  tablespoons honey 
3  tablespoons bourbon 

Combine all ingredients in a large heavy skillet over medium high heat. Cook until carrots are tender and liquid has turned into a glaze, about 10 minutes, stirring frequently. Season to taste.

Bourbon Carrot Cake

CAKE
  3/4 cup golden raisins
  1/2 cup bourbon
  2 cups unsifted all-purpose flour
  2 teaspoons baking soda
  2 teaspoons ground cinnamon
  1 teaspoon salt
  1 teaspoon ground nutmeg
  1/2 teaspoon ground allspice
  1/2 teaspoon ground cloves
  1 1/2 cups vegetable oil
  1 1/3 cups granulated sugar
  1/2 cup firmly packed light brown sugar
  4 large eggs
  8 medium-size carrots, peeled and coarsely shredded (about 4 1/2 cups)
  1 cup plus 3 tablespoons ground walnuts

FROSTING
  1/2 cup (1 stick) butter, softened
  1 8-ounce package cream cheese
  1 teaspoon vanilla extract
  1 1-pound package (3 1/2 cups) confectioners' sugar

DIRECTIONS:

1. Prepare Cake: In small bowl, combine raisins and bourbon; set aside for 1 hour.

2. Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans. In medium-size bowl, combine flour, baking soda, cinnamon, salt, nutmeg, allspice, and cloves; set aside.

3. In large bowl, with electric mixer on medium speed, beat oil, granulated sugar, brown sugar, and eggs until well combined, scraping side of bowl occasionally with rubber spatula.

4. Reduce mixer speed to low and beat in flour mixture just until combined. Do not overbeat. Drain raisins, reserving the bourbon. With rubber spatula, fold in 3 cups carrots, the raisins, and 1 cup walnuts. Divide batter between pans.

5. Bake cake layers 35 to 40 minutes or until cake tester inserted in centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Invert cakes onto wire racks and remove pan; cool cakes.

6. In small saucepan, combine reserved bourbon and remaining 1 1/2 cups carrots. Cook over high heat 2 to 3 minutes or just until carrots soften and most of bourbon evaporates. Set aside to cool completely.

7. Prepare frosting: In large bowl, with electric mixer on medium speed, beat butter and cream cheese until smooth. Beat in vanilla. Slowly beat in confectioners' sugar until well combined.

8. To assemble cake, place 1 cake layer on serving plate and spread one-third of frosting over top. Place other layer evenly on top of frosted layer. Frost side and top of cake with remaining frosting. Sprinkle bourbon-carrot shreds on top and side of frosted cake. Sprinkle remaining 3 tablespoons of walnuts around bottom edge of cake to form a border.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Canning Bourbon Sweet Potatoes?
I found the following recipe.  Does this look like what you all ate?  Were the potatoes sliced or grated ... I've seen it both ways.  The following recipe doesn't use a thickener and I think it would be worth canning ... or even just doing the potatoes in small chunks like you find them in commercially canned sweet potatoes.  Slices my turn to mush.

Instead of baking them in the oven, just mix everything except the butter together and put it in the jar and process it.  The pressure would cook the potatoes.  Then when you take them out of the jar to reheat for eating, but the butter on them and bake them just a bit to hit through.  What do y'all think?

INGREDIENTS
6 large sweet potatoes, peeled and sliced
1 cup white sugar
1/2 cup butter
1/2 cup bourbon
1/2 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Arrange sweet potatoes in a 9x13 inch baking dish.
Combine sugar, butter, bourbon and vanilla extract in a large saucepan and heat to a boil. As soon as the sauce comes to a boil pour it over the sweet potatoes.
Bake 30 to 40 minutes or until the sweet potatoes are soft.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
OMG KathyinFl, your
making my pitiful lunch taste even more pitiful!LOL
DROOOOOL
But then again, you have some of the most out of this world recipes!!

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
Cottontop ... my pitiful lunch
today was mac-n-cheese.  LOL!  I've been so busy lately and oak pollen season has kept me running from one headache to the next. 

To top my misery off I broke a molar.  I have some soft enamel issues from being really sick a lot as a kid.  This tooth had about three fillings in it.  At some point the tooth structure must have broken down after a piece of one of the fillings fell out.  I drank a bottle of water and felt "gravel" in my mouth ... yep, it was part of my tooth.  [sigh]

We don't have dental insurance and even with I wince to think of what the cost of getting it fixed is going to be.

I'm tempted to just go ahead and have them pull it rather than get it repaired.  No pain thus far, not even from cold stuff.  This just couldn't come at a worse time.  Well, better now than during our hypothetical pandemic I suppose.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
KathyinFL, I'm having a
pitiful lunch because two weeks ago I had three teeth pulled on one side, top/bottom wisdom tooth and one next to the top wisdom tooth. Healing, but still touchy. Having the other wisdom tooth out next month.

I feel for you. There's nothing like knowing your filling just came out. you get this sick feeling in your stomach because you know: 1)you can't afford the dentist. 2) what your going to have to go through to get it fixed! Ug!



United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
breaking molars
Hi Kathy and all,

After enough years, teeth with multiple fillings can break.  DH and I have had several of these, usually a crown is the answer. It's a good idea to have your teeth checked, especially if you're above 'a certain age' and worried about interruptions in dental service.

And beware grape nuts cereal. It seems particularly effective in pushing susceptible teeth over the edge -- this is from personal experience.  :-0

[ Parent ]
Candy Apple Butter
Can't remember if I've ever shared this one or not, but someone gave me a huge commerical size can of applesauce and I decided to convert it to a homecanned version of apple butter.

Candy Apple Butter

6 c. applesauce
5 c. sugar
1/4 c. vinegar
1/2 lb. cinnamon candy ("red hots")

Combine the ingredients in a sauce pan.  Bring to a boil.  Cook 15 to 20 minutes, stirring often.  Pour into sterilized jars and seal.  Process appropriately.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

That's it!! I want you
to officaly adopt me!!!
As much as I look forward to reading your recieps, I do so with a a roll of paper towels,(for drool) and hunger pangs!
I wish I had the time to try every one of these. And I LOVE apple butter.

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
Well cottontop as I already have five, one more won't matter. LOL!
The more the merrier as they say.  [VBG]

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
I won't take up much room,
as I'm sure your youngerest child is probably taller than me! Heck, I'll stay in the closet if I can get some apple butter!!!!!

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
Cottontop ... ROFL!!!!!! n/t


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Yep. Cottontop's hiding
in Kathy's closet waiting for some apple butter. Heh Heh.

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
Watermelon Pineapple Sauce
Watermelon Pineapple Sauce

1 cup finely chopped watermelon rind (peel and fruit removed)
1 cup sugar
1/4 cup water
1 can (8 ounces) crushed pineapple
1 pouch (3 ounces) liquid fruit pectin
1 tablespoon grated orange peel
1/8 teaspoon pumpkin pie spice

In a saucepan, combine the watermelon rind, sugar and water. Drain pineapple, reserving juice. Set pineapple aside; add juice to watermelon rind mixture. Bring to a boil, stirring constantly. Reduce heat; simmer for 15 minutes, stirring occasionally until the rind is tender and translucent. Stir in pectin, orange peel, pie spice and reserved pineapple. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute. Ladle into jars. Let stand at room temperature for 24 hours. Cover and refrigerate for up to 3 weeks. Serve over ice cream, pancakes or waffles. Yield: 2 cups.

(Note:  I boiling-water-bath this item rather than letting it "set for 24 hours" and then putting it in the fridge.  The BWB allows me to seal it so that it is shelf stable rather than requiring refrigeration.)

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Homecanned Salsa
I use a lot of commercially canned salsa in my cooking.  One of my kids favorite, super-easy meals is to cook bow-tie pasta and then just dump on it salsa con queso straight out of the jar bought at wallyworld. 

I haven't found stocking commercially canned salsa to be really economical, even with the store brand.  What I spend on salsa could be better spent on other things so what I'm doing is canning my own. 

You don't need fresh tomatoes, use canned diced tomatoes and it works just as well ... at least it does for me.  Even better, go to SAMs or BJs or Costco and buy a #10 can of chopped tomatoes, tomatoe puree or whatever your recipe calls for. 

Ball also makes some canning "mixes" that you can use.  They have one for spaghette, for pickles, for regular salsa, and for fruit salsa. 

10 cups chopped seeded peeled tomatoes (about 6 pounds)
5 cups chopped onions
3-1/2 cups chopped green peppers (about 1-1/2 pounds)
1-1/2 cups chopped sweet red peppers (about 3/4 pound)
1-1/4 cups white vinegar
6 jalapeno peppers, seeded and finely chopped*
3 garlic cloves, minced
3 teaspoons salt
1-1/2 teaspoons crushed red pepper flakes
1/2 teaspoon sugar
1/2 teaspoon mustard seed
1/2 teaspoon chili powder
1/4 teaspoon pepper

Combine all ingredients in a large kettle; bring to a boil. Reduce heat; simmer, uncovered, for 1-3/4 hours or until mixture reaches desired thickness. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process in a boiling-water bath for 15 minutes. Yield: about 6 pints.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Homemade Condiment: Plum Sauce
While looking for ways to dress up white rice, I ran across this recipe and gave it a try.  Not bad, and instead of using fresh plums I actually used canned ones.  I still had to bit them and process them, but it wasn't a lot of trouble.

And I know in one of the recipe diaries I have a recipe for homemade won ton wrappers that is very easy.  You could make your own won tons or a version egg rolls and use this plum sauce as a condiment as well.

Spicy Plum Sauce

4 pounds fresh plums, pitted and quartered
1 small onion, quartered
1 garlic clove, peeled
3-1/2 cups sugar
2 cups cider vinegar
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon ground cinnamon
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cloves

In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a large saucepan or Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer for 60-90 minutes or until reduced by a third.
  Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Remove jars to wire racks to cool completely. Yield: 9 half-pints.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Typically Florida: Strawberry Marmalade
I made this up last month.  It was some work, but boy howdy is it good.  Bit on the sweet side, but anything with strawberries usually is.

What I like is the taste of summer that it brings to the breakfast table.  And it really dresses up a simple toast or biscuit.

What is also nice is that you wind up with a decent about of product at the end - 10 half-pints.  Some recipes you only wind up with 1 or 2 pints or 4 or 5 half-pints and that almost not worth the trouble.

Strawberry Marmalade

2 medium oranges
2 medium lemons
1/2 cup water
1/8 teaspoon baking soda
1 quart ripe strawberries, crushed
7 cups sugar
1 pouch liquid fruit pectin (half of a 6-ounce package)

Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes.
  Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes. Remove from the heat; stir in pectin. Stir for 5 minutes to cool; skim off foam. Pour into half-pint jars or freezer containers, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath or store in the freezer. Serve with toast or biscuits. Yield: about 10 half-pints.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

New to pressure canning, have a question
Actually, I'm new to all canning but especially new to pressure canning. Not sure if I'm doing it right:

Just canned some asparagus per Ball Blue Book instructions.  I was surprised how much lower the waterline inside the jars was (it was down at least an inch on the body of the jar, in addition to the one inch of headspace).  I ended up storing the cans upside down so the tips don't discolor 'cuz they were sticking up in the air. 

Seems odd.  Am I doing something wrong?

Blackbird
Sounds like you might not have had the rings tightened enough and some of the water escaped.

Our children change our lives, whether they live or not.
www.misschildren.org

[ Parent ]
Thanks, Carrey in VA -- will try the next batch with tighter rings
You're right, some of the water did escape. I tightened the bands a little past the initial point of resistance, thinking they shouldn't be TOO tight but I guess a little tighter is called for in this case. 

They sealed up fine -- think they'll store okay?

I'll try another batch w/ a little tighter lids. 

Appreciate your help with this. It's hard to figure out the parts I don't completely understand (or when there are unexpected results) from a book.

[ Parent ]
screwed on tight
Hi blackbird, I agree, that sounds like loose rings. You do have to be careful not to overtighten; the jar needs to offgas during processing to get that good tight vacuum seal. So if you overtighten, the lids will buckle. That'll be your next batch. (LOL! We all go through it!) One thing I have found really helpful is to make sure those rings and lids go on HOT! That way they've already expanded when you put them on... I learned the hard way that's the way it needs to go. 

If your jars sealed, they should be fine.

[ Parent ]
Thank you, Northstar -- just saw your reply
You're right, there's a learning curve to this. :-(

I will have to try more batches to get this right.  The ones I've done so far have consistently had liquid seeped out, but they all sealed up tight as a drum.

It helps *so* much to get help from you all!

[ Parent ]
Blessed by a trucker
What does a trucker do when he finds that he is 500 lbs. over the limit with green beans?

Ask a buddy if he knows someone that wants them of course.  LOL!

This trucker's buddy just happened to be the son of one of my mother's good friends from church.  The trucker dumped 500 pounds of green beans in her front yard and this lady sent out the call ... y'all want 'em, come get 'em.

My mother picked up what must have been about 7 or 8 bushels, possibly more.  Hard to tell when you are filling grocery bags and garbage cans.  Luckily our family is in the area visiting our 40 acres for some firebreak building, etc.

Long story short, I've been blessed with roughly 2 bushels of green beans that would have rotted on the side of the road if a trucker hadn't thought to do something more constructive with them.  My middle daughter and I have already cleaned and snapped roughly 4 gallons of beans for me to take back to our primary residence and can ... and I've barely scratched the surface.  By the time I've finished I may not be able to look at a green bean for a while ... but boy will those jars full of beans look pretty in my pantry.  ROFL!!!

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Beefy Mexican Casserole Mix in a Jar
I haven't made this, but it sounds very good and most of all EASY!It could be made  with your home canned ground meat and salsa

Beefy Mexican Casserole Mix in a Jar

1 (1.61 ounce) package regular or non-fat brown gravy mix
3 tablespoons taco seasoning mix
2 tablespoons dried minced onion
2 tablespoons dried celery flakes
2 tablespoons beef bouillon granules
1 tablespoon dried parsley flakes
3 to 3 1/4 cups wagon wheel pasta

Pour gravy mix into wide-mouth quart jar.

In small bowl, stir together taco seasoning mix, celery flakes, bouillon granules and parsley flakes. Pour into jar to make second layer. Add pasta. Close with lid. Attach gift tag and decorate jar as desired.

Tip for filling jar: Use a funnel to pour the dry ingredients into the bottom of the jar.

Use the following instructions for the gift tag:

Beefy Mexican Casserole:

Cook and stir 1 pound ground beef in skillet until done; drain and set aside.

Empty contents of jar into 13 x 9-inch baking pan that has been coated with cooking spray. Add 3 1/2 cups water; stir to combine. Stir in 1 cup chunky salsa, 1 (16 ounce) can Mexican corn (drained) and the cooked beef. Cover tightly with aluminum foil. Bake at 375 degrees F for 60 to 70 minutes or until pasta is tender. Remove foil; sprinkle 1 cup shredded Cheddar cheese over top. Cover loosely and let stand until cheese melts.

Makes 8 servings.

Can also use ziploc type air tight packaging
I replace the "jars" of the "gifts in a jar" type things with ziploc bags all the time.  In fact I have an entire plastic bin of those types of mixes - well labeled - sitting in my pantry as we speak.  The kids use them to cook and they are an easy fix while camping, on vacation, etc.

When we are on a road trip it is simply too expensive for our family of seven to stop at restaurants for three meals per day.  We bring along a camp stove or a hot pot (water boiler) and we fix mixes like this that we make up at home

In fact, my hubby and oldest son are fixing to take a father/son vacation out west and do some heavy duty camping and hiking.  No one hates grocery shopping worse than me, except for my hubby.  LOL!  So I'll be making up their menu for them before they take off.  No liquids, all light weight and easy enough for my son to take his turn cooking with no problem ... so they can actually pack them in their suitcases before they leave.  Easy peasy.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Re: heavy duty camping and hiking
With suitcases ??? Must be one o' them 'Big City' thAngs!! ROTF LOL!!!
[ Parent ]
BB ... I'm going to get you one of this dang blasted days!!! LOL!
The suitcases are because we've had trouble with backpacks on the airlines.  O 'course they didna like ourn duct taped blue cooler neither no how.  They really didna like our paper grocery bags.  Whoooweee, what you has to do to put up wid sum city slicker types.

LOL!!!!!

I can make fun of that sort of stuff ... one of my dad's favorite stories is where he tells how momma lived so far back in the sticks he had to pump sunshine in to come courting.  [smile]  My mom didn't have indoor plumbing until she was in her teens.  She only turned 60 the other day. 

Some people that think they are poor today don't even know what the word really means.

[grin]

Seriously though, we have had trouble with our gear on airlines and given the time they have Utah is too far to drive from FL.  I think they are also going to try and hike down into the Grand Canyon, at least some of the way.  Rather than have them surviving on junk food for nearly two weeks [shudder] I will be making their food for them.  But that's the mother in me I guess.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Canner w/pressure "regulator" not gauge
Went to the "Evil Empire" and purchased the only Pressure Canner/Cooker on the shelf. Presto 16 QT Aluminum w/12 yr warranty. This model has what they call a "regulator", not the typical dial gauge with the needle(actually, mine has nothing because the box is missing the regulator :-/). You are supposed to adjust it by hand before starting to 5/10/15 lbs. of pressure.

Does anyone have experience with this type of canner? I have to return it for a new box with all the parts. I'm just wondering if I should go to another store and get one with the actual gauge. Presto doesn't even show this model on their web pages. And here I thought I was getting such a good deal at $60

I have that kind with the regulator-
The regulator is a disk and you set it on the canner on the 5 or 10 or 15 lbs pressure slot.  Is that it?

I have a Presto Pressure COOKER (not canner) with the regulator-I got it brand spanking new for Christmas.  I like it lots- the new ones are very safe and Presto is a good brand.  It is a six quart stainless steel.

I have two CANNERS-I actually like the one with the regulator better.  It is at least fifty years old-I got it from my MIL who got it from her mother.  It is stainless steel, very heavy-there's no moving it when it's full of jars and water.
Theres something really satisfying about listening to its rocking/hissing noise as a huge vat of food is being processed.  It is so solid I never have any fear of it "exploding"

The other one I have is aluminum with the gauge.  We got it a year or two before Y2K-so its not quite ten years old, but not been used much.  Its fussy to use and its kind of sulky.  I take the gauge in every summer to the Home Extension office to have it calibrated.  Its a fun errand-I love the ladies at the  HEO-they  are really great and they usually have some cookies or really good food around and I get lots of brochures and pamphlets and lots of great info about canning and gardening-and some gossip and community news sometimes I get  U.K. dept of Agriculture freebies- measuring cups or free plants or glassware, pens, notepads calculators, shopping bags-that kind of thing.

There is a website that is called something like "Pressure cooker warehouse"  I'm so sorry Ive forgotten its exact name, but just Google "pressure cookers" and it will pop up pretty close to the top.  They offer several brands-Presto is one of them, and the prices are really good, even with shipping.  If your canner is the only one your evil empire had, my feeling is you would be best returning that canner with the missing piece and just getting one on-line rather than wait for WM to re-stock-unless theres another WM in your area.  The shipping is really fast.

Another thing-if you are new to canning.  There is a difference in pressure COOKERS and pressure CANNERS-its mostly the size.  You can (if you wish) COOK in the CANNER, but you really shouldn't CAN in the COOKER-its just not big enough.  If you can afford it-and I know these things are really expensive, my advice is to get a Canner AND a cooker, and I would advise stainless steel for both over aluminum.  I know we talking some big bucks here, but I do have a stainless steel canner still going strong after fifty years and its been used A LOT.

Now, having said all that, my mom has a Presto Aluminum Canner with the gauge, she's had it for years and she loves it.  She doesn't do a lot of canning, maybe a couple of batches each of tomatoes and green beans and some veg-soup.  She lives in the city and just cans what she gets from a Farmers Market.  She prefers the gauge over the regulator-she's an R.N. very exact, likes to see that needle.  So it really boils down to individual preference.

I hope this has been helpful.

 

[ Parent ]
Greenmom, Thanks for the advice...
Mine is called Presto 16 qt. Presser Canner and Cooker. I found the regulator. Yep, it's a disk. It was hooked inside a piece of the styrofoam insert.

I remember the gauge from our old family pressure canner. Maybe I just feel more comfortable with the familiar. I don't know if the regulators can "go bad" and how you would know if it's not working properly. With the gauge, at least you can recalibrate it.

I've seen some of the stainless units online. Some are over $400! Too steep for me. I think I'll stick with aluminum and see where this takes me. If I decide I love the canning process, maybe I'll upgrade at a later date. You know, some day when I'm rich and famous ;-)

[ Parent ]
I was extreamly fortunante to inherit the stainless steel canner-
If I were purchasing a new one Id have to go with the aluminum on my current budget. (And the budget I'm likely to have for the next gazillion years) And as a beginner, the gauge is a comfort because you can see exactly what your doing-but then my Mom has been canning a half century-she started helping her mom when she was a child, and she still prefers the gauge.  I don't know if there is an advantage of one over the other -that would be interesting to find out!  I think its mostly just preference.

If for some reason you can't exchange it and you have questions about the regulator (Or just have questions) just ask-there are several seasoned canners on the wiki.  We are all always learning something new-I've been canning years and years and it never occurred to me to can meatballs or sausage until I ran across one of Kathy's threads!  I'm going to try that next time theres a good sale on smoked sausage!

[ Parent ]
KathyinFL/Freezer Pickles?
Hi Kathy,
This is the only place I could think to post this question. I have been making freezer pickles with cucumbers from my garden and I'm confused with why they need to go into the freezer after mixing the ingredients, instead of the fridge first to let them marinate, and then into the freezer.

I've been thinly slicing cucumber and onion, adding a tbs. of salt, mixing, and leaving in a plastic covered container on my counter for two hours to pull the water out. Then I'm draining them and adding sugar, vinegar, plus my twist of garlic, red pepper, and ginger. I pop them into a freezer bag and leave a min. of 5 days in the freezer, per a recipe I found. They can be kept up to one year in the freezer.

I don't know why they go into the freezer right away. It seems like the freezer stops the processing. Do you know?

They are the yummiest treat I have ever eaten! Sweet, salty, spicy, and sour all in one. Great if you like an Asian twang to your food.

wikimetoo ... freezer pickles
You got me?  LOL!  It may just be how they processed .... perhaps the texture?

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Canning Frozen Green Beans
Has anyone canned frozen veggies? How did it work out? I'm thinking of canning the organic frozen beans I purchase from Costco, but I'm worried they'll turn to mush.
Wikimetoo
I'm not sure.  I actually have some in the freezer that I need to do this with myself .... its either that or dehydrate them.

If I can get to it it next week I'll let you know.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Dutch Apple Pie Jam
Dutch Apple Pie Jam

Makes: about 7 (1-cup) jars.

4 cups prepared fruit (about 1 lb. Granny Smith or other tart green apples) 
1-1/4 cups water 
1/2 cup raisins 
2 Tbsp. fresh lemon juice 
1 tsp. ground cinnamon 
1/4 tsp. ground allspice 
1 box SURE.JELL Fruit Pectin 
1/2 tsp. butter or margarine (optional) 
4 cups granulated sugar, measured into separate bowl (See tip below.) 
1 cup firmly packed light brown sugar 

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. 

PEEL and core apples; finely chop or grind. Add water and raisins. Measure exactly 4 cups into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice. 
STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. 

STIR in all sugars quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon 
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) 

SURE.JELL« Remake Directions for Cooked Jam or Jelly
1. Prepare Jars.2. Boil a jar on rack in large pot filled with water 10 minutes. Place a flat lid in saucepan with water. Bring to boil. Remove from heat. Let jar and lid stand in hot water until ready to fill with Trial Batch. Drain well before filling. Repeat this procedure with jars needed for remainder of batch.3. Prepare Pectin Mixture.4. Slowly stir contents of 1 box SURE.JELL Fruit Pectin into 3/4 cup cold water in small saucepan. Bring to boil on medium heat; continue to boil 2 minutes, stirring constantly. Remove from heat.5. Prepare Trial Batch.6. 1 cup your jam or jelly2 Tbsp. sugar1 Tbsp. Pectin Mixture (from Step 4) Measure jam or jelly, sugar and Pectin Mixture into small (1-quart) saucepan. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirre7. Prepare Remainder of Batch.8. Do not try to remake more than 8 cups of jam or jelly at one time. If Trial Batch sets satisfactorily, follow the recipe above, using the listed measures of sugar and Pectin Mixture for EACH 1 cup of jam or jelly. Measure jam or jelly9. For convenience in measuring larger amounts of Pectin Mixture and sugar:8 tablespoons = 1/2 cup16 tablespoons = 1 cupREMEMBER: If your jam or jelly still doesn't set, you can always use it as a glaze or syrup!
 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Chunky Mustard Pickles
14 cups peeled & seeded cucumbers or seeded, unpeeled zucchini 3.5 L
6 cups chopped onions 1.5 L
1/4 cup pickling salt 50 mL
3 cups sugar 750 mL
1/2 cup all purpose flour 125 mL
1/4 cup dry mustard 50 mL
1 tbsp ground ginger 15 mL
1 tsp ground turmeric 5 mL
1/2 cup water 125 mL
2 cups white vinegar 500 mL
1 sweet red pepper, finely chopped

Cut cucumbers into 1/2 inch (1 cm) cubes. In a large glass or stainless steel container, combine cucumbers and onions; sprinkle with salt. Let stand 1 hour and drain. Fill boiling water canner with water. Place 7 clean pint (500 mL) mason jars in canner over high heat. In a large stainless steel or enamel saucepan, stir together dry ingredients. Gradually blend in water; add vinegar and red pepper; bring to a boil, stirring constantly. Cook until thickened, about 5 minutes. Add drained cucumber mixture; return to a boil. Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. Ladle pickle mixture into a hot jar to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat with remaining pickles. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Cinnamon Pickles
I know this one is some work, but it is very worth it, especially if you have some "no-pickle" eaters in the house.

2 gal. cucumbers, peeled, ends removed, cored and cut into rings. (measure after slicing)

Put in a large bowl with 2 c. lime and 8 1/2 c. cold water. Soak for 24 hours.

Next Day: Drain, rinse well in cold water, and cover with fresh water. Let stand 3 hours. Then, drain and put into a large pot with 1 c. vinegar, 1 T. alum, 1 8oz. bottle red food coloring, and just enough water to cover. Heat; simmer for 2 hours. Drain and set aside. In another pot, bring to a boil 18 oz. red hots, 2 c. water, 2 c. vinegar, 10 c. sugar. Pour over rings and let stand overnight.

Next Day: Pour syrup into pan, bring to boil and pour over rings again. Let stand overnight.

Next Day: Repeat previous day.

Next Day: Pour syrup into pan, bring to boil and pour over rings. Sterilize jars (6 quart or 12 pint) and heat lids. Pack cuke rings into jars and fill 1/2 way with the syrup. Hand tighten the lids and let cool. Should seal overnight. If not, process in boiling water bath for 5 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Cinnamon Watermelon Rind Pickles
My grandmother used to make watermelon rind pickles every summer.  Boy were they good.  By the time my grandmother got finished with anything she harvested, there was hardly enough left to go in the compost, hog pail, or chicken feed.

6 pint (500 mL) jars

16 cups prepared watermelon rind (1 large watermelon) 4 L
1 cup pickling salt 250 mL
4 cups cold water 1 L

PICKLING LIQUID

6 cups granulated sugar 1.5 L
4 cups white vinegar 1 L
16 inches cinnamon sticks, broken into pieces 40 cm

Remove dark green peel from watermelon rind. Cut into 1- x 2-inch (2.5 x 5 cm) cubes; measure 8 cups (2 L). Layer rind and salt in a large crock or stainless steel container; cover with cold water and place a weight on top of rind to prevent it floating above the surface. Refrigerate 8 hours or overnight. Drain rind. Rinse twice in cold water; drain thoroughly. Place rind in a stainless steel or enamel saucepan; add 4 cups (1 L) cold water. Bring to a boil; cook until fork tender, about 10 minutes; drain. Combine sugar, vinegar and cinnamon sticks in a large stainless steel or enamel saucepan. Bring to a boil; boil gently 5 minutes. Add drained rind to boiling liquid; and boil gently 1 hour. Discard cinnamon sticks. Fill boiling water canner with water. Place 3 clean pint (500 mL) mason jars in canner over high heat. Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. Pack watermelon rind into a hot jar to within 3/4 inch (2 cm) of top rim. Add boiling liquid to cover rind to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining watermelon rind and liquid. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands, store separately. Wipe jars, label and store in a cool, dark place.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Quick Dill Pickles
(makes 3 quarts)

4 pounds of cucumbers
6 tsp salt
2 cups vinegar
2 cups water
3 Tbs dill seed or 9 heads of fresh or dried dill weed
18 whole black peppercorns or 3 small dried red peppers

1. For whole cucumbers, small sizes up to 4 inches long are preferred. Larger sizes may be packed whole provided they are processed for a longer time. Wash cucumbers thoroughly.

2. Usually with larger cucumbers it is better to slice, quarter, or halve lengthwise before pickling. combine vinegar and water. pack cucumbers into clean jars. For each quart, add 1 tablespoon or three heads of dill, 5 whole black peppers, and 2 teaspoons salt. Fill with vinegar-water solution to 1/2 " of top.

3. Seal. Process 15 minutes in simmer hot water.

If more tart pickles are desired, use 3 cups vinegar and 1 cup water.

Kosher Style Dill Pickles

Follow recipe for "Quick Dill Pickles," except add 2cloves of garlic, peeled and halved, to each jar.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Thanks Kathy for all your recipes and the time it takes to post them!! n/t

[ Parent ]
Lemon marmalade
Makes about 5 half pint jars.

12 large lemons
1/2 cup water
5 c. granulated sugar
3 oz. of LIQUID pectin

1.  Rinse the (unpeeled) lemons.

2.  Remove the outer thin skin ONLY lemons, peeling with either a lemon zester or potato peeler; peel into narrow strips, using a knife to cut, if needed.

3.  Squeeze juice from lemons, straining out seeds.  You'll need 1 1/2 to 1 3/4 cup of PEEL and 2 cups of JUICE.

4.  Place water, lemon peel and ONE HALF CUP of the juice in a 6-8 quart heavy pan.

5.  Bring to boil over medium heat; reduce heat; cover and simmer until the peel is tender (about 25 minutes).  WATCH CLOSELY--DO NOT LET THE MIXTURE GET BROWN OR CARAMELIZE. (If it does do this slightly, you can still use the mixture; it just won't be as pretty).

6.  Stir in sugar and remaining 1 to 1 1/2 cups of the lemon juice.

7.  Bring to full boil over high heat, stirring often.

8.  Remove from heat, cover, and let stand 18-24 hours at room temperature.

9.  Prepare your lids, bands, and jars for canning. (Consult intructions for this elsewhere.) Now, bring mixture to a boil over high heat, stirring constantly.  Quickly stir in the pectin, and return to a full, rolling boil.

10. Boil, stirring for 1 minute (or until thickened a bit).  Remove from heat, and skim off any foam.

11.  Ladle into hot, sterilized 1/2 pint jars; leave 1/4" headspace.

12.  Using the handle of a thin (such as a disposable spoon) plastic spoon, go around the inside of the jar 2 or 3 times, to remove any air bubbles; wipe the rims, apply the lids and bands, hand-tighten the bands, and process in a hot water canning bath for 5 minutes.  (Or 10, if you're paranoid like me!)

13.  Let cool on a towel on the counter, away from drafts, and listen for the lids to pop (indicates the jar is sealed). 

This makes a lovely, tart marmalade.  I've only made it once, and did mistakenly burn the mixture a bit; but went ahead and did the entire process; it tastes fine; it's just a dark amber color.  I believe it's supposed to be more of a jewel-like lemon yellow color. I processed mine for 10 minutes, just because I was afraid 5 wasn't enough--though many jellies and jams specify 5 minutes.  The recipe is from RecipeBazaar.com.

"Woman forced to can food for in-laws"
Sorry--couldn't resist!  Apparently, the in-laws liked the looks of the canned stuff I made and sent up, they want LOTS more (DH's words).  Mom-in-law bought 2 dozen wide-mouth quart jars, bands, lids, and wonder of wonders, a real canning rack!!!! (I couldn't buy one around here, and have been improvising with a Crock-Pot meat rack). When I reminded DH that I usually use pint jars (as there are only 2 of us), he told me they want applesauce in "large quantities". Swell. She even bought pectin; a subtle hint to make make strawberry preserves and lemon marmalade (though the latter uses liquid pectin). I also inherited DH's Aunt Helen's canning stuff (she died last May); though most I had to trash; the bands were rusty, etc.  She had some neat (and not safe to use) rubber lid bands and some sort of heavy glass weights, I think to use inside the lids with the rubber rings to weight them, so they'd suction.  Would make cute paperweights...DH even found a huge pot, that would be perfect for the rack, as it doesn't fit into the beer-making stockpot I've been using.  Also, he just told me that one of his uncles has a business selling home canning kits, and perhaps I will be given one!

I only intended to "Make a couple of jars, just to see if I could do it."  Yeah. Right. Perhaps I should just quit my job, and...

Oh, BTW, DH put in a request yesterday to make authentic German food for WWII reenacting, to "Share with the guys in the barracks at events." Spent last night making quart jars of (yuck) sauerkraut. 

Has anyone else been canning lately; if so, what have you been making?  I could use a few easy (hot water bath only) recipes!

Thanks!

End of summer canning
Whiteswan and all. Tis the season.......
last week I canned strawberry jam, stewed tomatoes and stewed tomatoes with zucchini AND Kathy's Dutch Apple Pie jam. OMG you gotta try that one. It is THE best. I let husband, and his cousins and father take some over the weekend while "the men" went to camp to split wood for hunting season and they went through 2 jars (and had to go get more bread for toast for the 2nd morning just so they could have it)so now I have to make more. That is just the best jam recipe I've ever made up.

A question- the Ball blue book has a canning recipe for spiced peaches and it says to leave them whole. Does anyone think they would really have to be whole? I'd really rather cut them up into 1/4s

[ Parent ]
Cinda (peaches question)
Hi Cinda,

Most recipes I see use at least halved peaches, which I think look pretty in the jars.  I see no reason why you couldn't use slices; perhaps you'd need more jars, as this may increase the mass.

I've been dying to try canning brandied peaches--they sound delicious, perhaps over vanilla ice cream.

[ Parent ]
WhiteSwan ... nearly snorted my milk over this
My mom ... like she needs one more project ... is always on the look out for a tree than needs to be gleaned or a some other "stuff" that needs to find a new home.  I wish she lived closer so that she and I could do more of this stuff together. 

My latest canning venture is pears.  Not the oh so pretty, and oh so expensive ones like Bartlett or Bosc.  No, these babies only a mother could love.  Nope, they are butt-ugly and look more like a mutated green-yellowish apple with scabbies than a pear.  I call them canning pears, but I've also heard them referred to as horse pears by some old native Floridians.

They are probably some old variety of Asian pear ... but whatever they are, they are delicious after being canned in a light syrup, or used to make pear preserves or pear butter or pear marmalade or ...  Well, you get the picture.

If I get all my regular pear recipes covered this year - and I'm not sure because the dry start to the year looks like it may have taken a toll on the pears on top of everything else - then I want to try a mint pears recipe.  Normally you use one of the fancier pears, but I'm thinking that my canning pears might do just as well.  Maybe not as pretty, but just as well.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
canning up leftover bbq pig
Hey all, thought I'd pick your brains.  We just got done with a big party where we roasted a whole pig, it was delicious!  I have not only meat left but some good "soup" bones with some meat on them.  I'd like to can them up for use later in various soup and bean dishes and to get them out of my freezer.  Has anyone ever done this sort of thing before?  Can I just hot pack them into quart jars with broth and processes as normal meat?  Also, if you have any thoughts on canning up the leftover meat I'm all ears!

Thanks and happy canning!

Tomo---canning leftover BBQ pig
If you can't come up with a way to can all that meat, send it to me! ;-) There's almost nothing better tasting than whole roasted pig!!
[ Parent ]
sorry, gonna be selfish on this one
and keep it all for myself!  Boy it sure was good!  I'm planning on just pressure cannning the meat in broth but was really wondering about the bones, can I can those up as well?  What is your favorite pork recipe BB?
[ Parent ]
Tomo---canning bones
Not gonna share, huh?!? Just fine...LOL!!

I'm not sure you can pressure can meat bones...my wholly unedumacated guess is that there would be some air/oxygen trapped inside the bones that would not get drawn out during processing.
I think your best bet would be to make broth and soup out of the bones, then pressure-can that.

My favorite pork recipe? It's kinda cheating: I take a dry rub called Pappy's (I found it out in FresNo) and cover the meat completely. Then let it sit in the fridge for about 24 hours before cooking....

[ Parent ]
Tomo---canning bones
Not gonna share, huh?!? Well, I never!

I'm not sure you can pressure-can meat bones...my wholly unedumacated guess is that there would be some air/oxygen trapped inside the bones that would not get drawn out during processing.
I think your best bet would be to make broth and soup out of the bones, then pressure-can that.

[ Parent ]
Hot packing meat
I think you have to pressure-can meat, and most veggies.  check any canning book; maybe I'm wrong.
[ Parent ]
Tomo ... canning pork
Tomo, I've canned pork a bunch of times.  Raw pack is really easy but you need a hot pack and a pressure cooker for your pork. 

Whatever you can it in, be careful as you've already got some tender meat there and you don't want to over cook it.  You can thin down some BBQ sauce that you used and pack the pork in that before you can it.

And the bones might soften a bit when you can them, but maybe not.  I remember my grandmother canning meat that had bones in it, but it was so long ago that I don't remember much, just that she did.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
more pork
Kathy- funny I was just over on the prep eating thread copying some things of yours and greenmoms, and here you are helping me with my pork.  I don't know where you find the hours in the day.

I've been pressure canning some meat this last year and have had good success.  The pork was so good and juicy when we had it that I think we will be doing this again next year (If all major catastrophes hold off).  Since it was for a big party I just gleened all that was left and I thought was usable and stuck it into the freezer to deal with another day.  Well, it's another day and sometime in the next few weeks I'd like to get it out of my freezer and into cans of something!  I'd hate to have it come out over cooked and dry but you've got to can it correctly to be safe..

I'm thinking about just cubing it up into ~1" pieces and getting it hot in either broth or bbq sauce and then hot packing it into quarts at 90min, 11 psi I believe it is. 

The bones, hmmm, some are ribs and I know my ball blue book has a recipe for ribs, I'll have to go look.  maybe the rest I'll just have to make soup out of and can that.  Any good recipes for pork based soup to can?


[ Parent ]
Pumpkin Butter recipe
I made this last week, and it's quite good.

Makes 4, one-half pint jars

3 c. cooked & mashed, or pure pack canned pumpkin (No spices, just pure pumpkin)--1 large can is enough for 3-4 cups

2 c. granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. (bottled) lemon juice

Combine all above in a medium saucepan; stir well.  Bring to boil, reduce heat; simmer uncovered until smooth & thickened; about 20-30 minutes.  Be careful not to scorch.

Spoon into prepared pint jars, leaving 1/4" headspace.  Follow standard canning instructions for lidding, banding, etc.

Process in hot boiling water bath for 15 minutes; remove from pot; let cool on a towel, newspapers, etc., on the counter or any flat surface.

WhiteSwan, this sounds delicious,
and easy enough that I might just attempt this. I've never canned before, and want to learn. This would be a good beginner lesson.

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
It's very simple!
I think it would be a great recipe for a 1st-time canner, and, if using canned pumpkin, like I did, there's no food prepping/peeling, dicing, etc.  It has a nice, spicy taste.

I hope you enjoy it!  I plan to make another batch tomorrow night.

[ Parent ]
Another thing
I forgot to add:  I tend to always come up short against the recipe quantities, so I now adjust the main ingredients a tiny bit.  If you have a extra, but enough to fill your jars properly, you can refrigerate it, and use it within a couple days; or freeze it.  I don't know how well this recipe would freeze, though.
[ Parent ]
I've got one that you can use canned
pumpkin with if anyone is interested.  The small cooking pumpkins can actually get quite pricey around my way and during the holidays I can usually pick up Libby's pumpkin puree at very reasonable prices ... and the cooking down and mushing up is already done.  LOL!

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Sure Kathy, go ahead and post it.
If it sounds as good as some of your other food stuff, I might even use canned pumpkin! ;-)

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
Carrot Cake Jam --- yum! yum!
I like these kinds of recipes because they can bring back the taste of something even if you don't have the time, energy, or resources to actually make it yourself.  And, this is a good way to use carrots and canning pears.  Umm, the only other thing I can think of to say was that I used crushed pineapple from a 20 oz. can rather than tidbits.  I like smaller bits of pineapple in my jams and preserves as opposed to larger chunks and it evens out the taste more in my opinion as well.  If you want to use tidbits or chunks, that's fine too.

Carrot Cake Jam

1 1/2 cups grated, peeled carrots
1 1/2 cups cored, peeled pears
1 3/4 cups canned pineapple, including juice
3 T lemon juice
1 tsp ground cinnamon
1/2 tsb ground nutmeg
1/2 tsp ground cloves
1 package of powdered pectin
6 1/2 cups sugar

In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and stir in pectin until dissolved. Bring back to a full boil, add sugar all at once, bring back to another boil and boil hard for 1 minute.

Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace. Process jars in a BWB for 5 minutes for sterilized jars, or 10 minutes for unsterilized jars.

Makes 6 half pints.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Chocolate-Raspberry Jam (not butter!)
I have no idea why I called it butter...

Makes 6 cups/6 pints of jam.

6 c. frozen OR 7 pints fresh raspberries, crushed
3 (1 oz) squares unsweetened chocolate
4 c. granulated sugar
1 (1 3/4 oz) box DRY pectin, for LOWER-SUGAR RECIPES
1/2 tsp. butter OR margarine

Crush berries well; IF USING FROZEN BERRIES, USE BOTH THE BERRIES AND THE LIQUID.  Prepareyour jars, lids bands, etc., and keep the jars and lids hot.

Measure 6 cups of crushed fruit into a 6-8 quart nonreactice saucepan.  Break the chocolate into smaller pieces, and into the pot above.

Measure the sugar in a separate bowl.  Mix 1/4 of the measured sugar with the pectin in a ANOTHER BOWL.  Stir pectin-sugar mix into the FRUIT in its saucepan.  Add butter. Slowly bring to a full, rolling boil.  Boil EXACTLY 1 minute, stirring constantly.  Remove pan from heat; skim off any foam.

Ladle into hot jars; leaving 1/4" headspace. Stir to remove air bubbles, wipe rims, apply lids and bands, etc., and place in a hot water bath canner; process for 10 minutes, timing this after the water comes to boil.

When done, cool on the counter, on a towel; wait for the lids to "pop" (DO NOT INVERT JARS TO SEAL. The original recipe says to do this--not safe canning practice nowadays.  When the lids make a "pop"; they are sealed.)

When cooled overnight, wipe the jars and lids, if needed (there's usually some white scum on them, if you have hard water), label, and store.

I also have one called "Sundae in a Jar" that is delicious n/t/


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
KathyinFL...you're such a tease!! ;-)
Sundae in a Jar? Put it out there...that's one I'll definitely try!! Y'know...chocolate IS our friend!
[ Parent ]
with friends like that,
who needs enemies? :-)
[ Parent ]
Thanks, White Swan! It sounds yummy! n't

[ Parent ]
Orange marmalade recipe
I just got done making this tonight.  It's easy, and good.

Makes about 7 half-pint jars

6 large oranges
2 medium-size lemons
6 c. water
About 6c. sugar (see below for true amount)

Wash fruit; remove peel from ORANGES (only), and thinly slice the peel.  Chop orange pulp. You should have 4 c. of sliced peel, and 4 c. of orange pulp when done.  Now, thinly slice the lemon.  You should have 1 c. of slices.

Combine fruit and peel above, with the water, in a tall, heavy-bottomed pot.  Heat to simmer, & simmer 5 mins.  Cover and let stand 12-24 hours.

Return the pot to stove, and cook over medium heat until peel is tender, about 1 hour.

Preheat your canner, sterilize the jars, etc.

Measure fruit and liquid.  For each cup of the fruit mixture, add 1 c. sugar. Bring slowly to a boil, then cook rapidly until marmalade reaches 200F on candy thermometer, OR sheets off the spoon.; about 25 mins.

Pour hot marmalade into the jars, leaving 1/4" headspace. Wipes rims, etc.; apply lids and bands.

Place in the hot water bath canner, bring to boil; from this point, time the processing for 5 minutes in boiling water.

When processed, remove from pot; place on towel on counter, and wait for the lid pop noises, which mean the jars are sealed.  Allow to cool in place overnight.

Ive made this-
and its really good! I love marmalade, and I think this is superior to what you get at the grocery-unless you get the really expensive imported kind.
[ Parent ]
Strawberry Sundae Jam
I've got a couple of recipes like this so I'll post them here.

Strawberry Sundae Freezer Jam

5 jars
  35 min 5 min prep

1 1/2  cups sugar 
1/4  cup cocoa powder, sifted 
1 (1 5/8  ounce) package freezer jam pectin (Use Ball Fruit Jell Freezer Jam Pectin or similar) 
2 3/4  cups strawberries, crushed 
1  cup bananas, smashed 
1/4  cup maraschino cherries, drained & chopped 
3  tablespoons slivered almonds, Coarsely Chopped & Toasted (optional) 

In a large bowl, combine sugar, cocoa powder and pectin, stirring until well blended.
Add strawberries, bananas, cherries and almonds, if using.
Stir for 3 minutes.
Ladle jam into 5 (8-ounce) glass or plastic freezer jars, leaving 1/2-inch headspace; Apply lids.
Let jam stand at room temperature until thickened, about 30 minutes.
Refrigerate for up to 3 weeks or freeze for up to 1 year.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Pear and Chocolate Jam
Pear and Chocolate Jam

Ingredients 

Juice of 1 lemon
2 pounds pears
3 cups sugar (preferably pectin enriched)
1/3 pound bittersweet chocolate, chopped (makes about 1 cup)

Directions 
Put a small plate in your freezer.
Pour the lemon juice in a bowl.
Peel and core the pears. Dice them and mix the pieces in the bowl with the lemon juice.
In a large saucepan mix the pears and sugar and bring to a boil under medium-high heat. Cook for 20 to 30 minutes, stirring occasionally and foaming if necessary.
To check if it is set, pour a little jam on your cold plate. Wait for a few second and see if it doesn't run, it is set, otherwise, keep on cooking and try again a few minutes later.
Stir the chocolate into the jam, wait for a simmer then turn the heat off.
Put in jars and cover (or can following National Center for Home Food Preservation recommendations).

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Blackberry Chocolate Jam
This one comes from Hershey, Pennsylvania.

Blackberry Chocolate Jam

1 cup
  50 min 10 min prep

3  ounces granulated sugar 
2  teaspoons butter 
2  cups fresh blackberries 
4  ounces orange juice 
2  tablespoons hershey's dark chocolate, chopped 

In small heavy saucepot, over medium heat, melt sugar.
Once sugar is melted, carefully add butter and melt one minute.
Add blackberries, mix well and cook for 2 minutes.
Add orange juice and mix well.
Cover and reduce heat to low.
Stir occasionally and cook for 30 minutes or to desired thickness.
Remove from heat and allow to cool.
Once jam is cool, add HERSHEY'S Chocolate and mix thoroughly.
Store in air tight container.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Banana Jam
Good way to save some bananas for a tropical flavor during SIP/JAH.

Ingredients
5 Ripe bananas 
1/2 Vanilla bean split in half Lengthwise and cut into 1/3s
3 tb Fresh lime juice 
2/3 c Fresh orange juice or water 
1/8 ts Salt 
1 1/2 c Sugar 
1 tb Banana liqueur (optional) 

Directions
Peel the bananas and thinly slice or mash with a fork. Place the bananas in a heavy saucepan with the lime juice, orange juice, sugar, vanilla bean and salt, and bring to a boil. Reduce the heat and gently simmer the banana jam until htick, about 30 minutes, stirring often. Stir in the banana liqueur and remove the pan from the heat. Leave the vanilla bean in the jam - its pretty. Spoon the jam into three 6-ounce canning jars that have been sterilized. Fill the jars to with-in one-eighth inch of the top. Screw on the lids. Invert the jars for 5 minutes, then reinvert. Let the jam cool to room temperature. Store the jam in a cool, dark place. Refrigerate the jam once opened; it will keep for several weeks.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Banana Peach Jam
This one is a little milder on the banana flavor, but it is still plenty good.

Ingredients
1 c Mashed ripe bananas
2 tb Lemon juice 
3 1/4 c Mashed ripe; peeled peaches 
1 pk fruit pectin 
1/2 c Drained; finely chopped cherries
6 c Granulated sugar 

In large saucepan, combine bananas, peaches, chopped cherries and lemon juice. Stir in pectin crystals. Bring to a boil over high heat, stirring constantly until mixture comes to hard boil. At once, stir in sugar. Bring to full rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Stir and skim for 5 minutes to prevent floating fruit. Pour into hot sterilized jars leaving 1/4 inch headspace. Cover while hot with sterilized two piece meal lids with new centres. Cool completely and then check to make sure lids have sealed. Label and store. Makes about 8 cups.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Green Tomato Jam
Ingredients

1 kg Green tomatoes 
1 c Water 
1 Lemon 
3 c Sugar 

Directions
Slice tomatoes & lemon thinly. Put tomatoes, lemon & sugar into a pot with the water. Bring to a boil, reduce heat & simmer for 1 hour. Transfer to a warmed sterile jars.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Quick Chili Sauce recipe
This is a WWII recipe, from Grandma's wartime kitchen, by Joanne Lamb Hayes.  I made some tonight; and OMG, the kitchen smelled wonderful!  Such an unusual, spicy aroma.

Make 1 pint.

NOTE:  Simply skin the tomatoes by immersing them in a pan of hot water, heat slightly, then removes each tomato into a large bowl of very cold water.  The skins slip off!

4 c. chopped, skinned ripe tomatoes (about 2 1/2 lbs.)
1/2 c. finely chopped onion
1/2 c. """""""""""""" green (Bell) pepper
1/4 c. cider vinegar
1/4 c. packed light brown sugar
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground allspice

Get your canning supplies ready: heat the jars and lids, etc.  Keep warm.

Combine tomatoes, peppers and onions; cook, stirring constantly over medium heat until liquid forms--about 5 mins.

Stir in vinegar, brown sugar, salt, cloves, and allspice.  Cook, 20-25 mins or unti; thick and reduced to 1 pint.

Spoon into hot jars, etc., and process in a hot water bath canner for 15 mins.  Remove from canner; set on a towel on the counter, and wait for seals to "pop" to indicate the jars have sealed.

WhiteSwan ... I just love the smell of cider vinegar when it is cooking
and prefer it in my chili sauce and BBQ sauces.  Gives a nice whang to the flavor.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
15 pints of peaches later
I was exhausted but oh so pleased with those shiny jars of bright yellow peaches in a syrup spiced with cinnamon, cloves, allspice and honey. It took me 7 hours to blanche, peel, pit, slice, and actually can the peaches. Wouldn't have taken that long but we had a wild hen turken and her offspring wandering around the back yard and I had to watch them! Tonight's project might be something to do with all the tomatoes I picked yesterday- I thought perhaps I'd try spaghetti sauce from scratch. Or maybe it'll be more of Kathy's apple pie jam- or maybe the carrot cake jam. Might have to stop at wally world on the way home for more pint jars!!
Cinda ... so glad the peaches came out
nice.  I need to make some more spaghetti sauce myself.  I have a cool recipe that uses the Ball seasoning packs and #10 cans of tomato sauce and paste (or fresh if you have them).  I love being able to use the #10 cans though because it means that I can make it at any time of the year if I run out and we go through a lot of pasta sauce through the year.  LOL!

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Using pumpkin butter for pies
This morning, I baked an apple pie, and had some dough scraps left over.  I usually make a turnover-type mini-pie by putting a tablespoon or 2 of jelly, and folding the circle over, and crimping, baking, etc.  This time, I tried the pumpkin butter (DH had opened a jar to make pancakes today).  I just took a bite, and it's quite good as a "pie".  If making it as a real pie filling, though, you may need to custard-ize (is that a word???) it by adding a few eggs, evaporated milk, etc., and thickening by simmering in a pot first.  I didn't need to add any sugar or spices, and these were already in the butter.
You can do the same with
any fruit butter.  Apple, peach, peat, strawberry, etc.

And canned pie filling is also really, really good for this.  And if you want to have something different every now and again get canned lemon and key lime and chocolate pie filling.  I've even found banana cream pie filling seasonally.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Need an easy green tomato relish recipe for canning, please!
Today, I reluctantly made the decision to pick all of my tomatoes, as I feel frost in the air very soon.  I didn't want to wait, as I'm on vacation this week (at home), so had the time to harvest them.  Anyway, I have mostly green cherry tomatoes, and a few big varieties.  I have a few small green (Bell) peppers I can use, too.  I don't think I have enough to make more than 2-3 half pints or so. Can anyone recommend a very simple canning recipe for green tomato relish, that calls mainly for the tomatoes and/or green peppers (no hot peppers, please!).  I have tumeric, vinger, mustard seed, white sugar, et al handy.

BTW, Mom-In-Law was down to visit the past 2 days, and brought me a brand-new complete home canning kit!  Even though I already have most of the items, the big pot will be very handy, as will the bubble-removing spatula (I no longer need to steal plastic knives from Wendy's!).  I have a bad habit of forgetting to remove air bubbles, so now I have a tool to keep with my other tools to remind me.  I gave her the 6 quarts of applesauce I promised to make.  She even brought down plastic freezer containers, so I could make more!  We ate some of the applesauce, pepper relish and strawberry preserves I had canned, and she loved them.  A funny story:  DH is tiling my bathroom; he broke the corner off a sink top we just had bought 2 months ago at a well-known hardware store.  He explained the story to the clerk, who told him she'd mark it as defective, and give us a new one (wink, wink).  DH promised her a jar of my applesauce to thank her!  Who would've thunk it--you can actually BRIBE people with home-canned food!  Hmmm...perhaps this thread could be linked to the bartering in desperate time thread...:-)  The only problem with DH is, he keeps giving my canned food away (without asking me first), so there goes our prepping  I worked so hard for. 

Thanks!

WhiteSwan ... Green Tomato Relish
Are you looking for the kind with cabbage or without?  I can find you more. - Kathy

Green Tomato Relish

6 red bell peppers
2 pounds green tomatoes
2 pounds sweet (yellow) onions
1 small head of cabbage
3 green bell peppers
1/4 cup pickling salt
3-1/2 cups sugar
2 cups apple cider vinegar
1 cup water
1 tablespoon mustard seed
1 tablespoon ground turmeric
2 teaspoon celery seed

Coarsely grind all vegetables in blender or food processor. Mix vegetables with salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Pack mixture in hot jars, leaving 1/4-inch head space; seal. Process 10 minutes in a boiling water bath. Makes 5 or 6 pints.

Green Tomato Chutney

INGREDIENTS:
2 1/2 pounds firm green tomatoes, about 6 cups diced
1 cup golden raisins
1 cup chopped onion
1 1/2 cups light brown sugar, firmly packed
1 teaspoon salt
1 1/4 cups cider vinegar
1 tablespoon mixed pickling spices
1 teaspoon chili powder
1 tablespoon chopped crystallized ginger

PREPARATION:
Trim the stem and blossom ends from tomatoes and cut into 3/4-inch dice (you chould have about 6 cups). Combine all ingredients in a heavy kettle; bring to a boil. Reduce the heat and cook for about 1 hour, until thickened.
Spoon chutney into hot sterilized jars, leaving 1/4-inch head space; wipe jar rims. Cover at once with metal lids, and screw on bands. Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.  Makes about 3 pints of green tomato chutney.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Kathy, I want to know when you get your own cookery tv series :-)
It could be called Kathy's Kitchen or Kathy's Katering.
[ Parent ]
Kathy's Kitchen --- I like it, I like it LOL!
In all honesty, I learned in self-defense.  Cooking for seven on a budget is no mean task.  LOL!!!

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Another green tomato relish

My family prefers this to cucumber relish

  6 lbs. green tomatoes
3 pts. sm. onions
3 green peppers
1 1/2 qts. white vinegar
3 1/2 c. sugar
1/4 tsp. salt
1 tsp. each allspice & cinnamon
3 tsp. celery seed
2 tbsp. mustard seed

  Grind all vegetables on "course grind" in grinder.  Drain; boil vegetables in 1 quart vinegar, about 30 minutes.  Drain again.  Return vegetables to kettle, add pint of vinegar.  Add sugar and spices.  Bring to a boil and simmer 3 minutes.  Fill sterile jars and seal. 

There is no pleasure in having nothing to do; the fun is in having lots to do and not doing it." -Mary Wilson Little

How long to process the relish?
Hi Cactus,

This sounds like what I'm looking for; however, don't you process (can) it?  If so, for how long, and how many jars (pints, 1/2 pints, etc.) does this recipe make?  Thanks!

[ Parent ]
Mein Gott im Himmel!
German for "My God in Heaven!" (what I always say when I taste a stupendously-good recipe)--this stuff is soooo good!  I processed it for 15 minutes; it makes more than 3, one-half pints; probably a total of at least 6, one-half pint jars, maybe moe (I started with 3, one-half pints, and plan to can the rest after this batch is done).

I may make most of it to give to co-workers for Christmas; I had planned to make the raspberry-chocolate jam.

Thanks to Kathy and Cactus for your help and the recipes.

[ Parent ]
Makes 12, one-half pints OR 6 pints n/t

[ Parent ]
What kind of green peppers?
Green Bells? Green Habeneros? Green Thai?

:-) I can see putting in green Habeneros to really spice it up, but that might be a bit on the, shall we say, harsh side?

[ Parent ]
Peppers
Hi Bronco Bill,

I used green Bell peppers I grew.  You could, I suppose, turn up the thermostat by adding hot peppers.  The relish as I made it has a wonderful, sweet and tangy, piquant taste.  It would be tasty on burgers, and with a beef roast.

[ Parent ]
Bell peppers work for me...
I grew a bunch this year....

Habeneros or Scotch Bonnets on burgers is probably a bit much!! :-)  Thanks...

[ Parent ]
queston on canning
I have read all your info on canning, ordered my  All American. I am ready to go however I read somewher on this site that us newbee should follow the recipes, however many of the recipes call for onions & some spices I can not eat.  Normally I just add celery or carrots to make up for the missing onions & leave out the spices.  Will this be ok for canning?  
I am more than likely the only person happy about all this bland food we have been storing!
NC Seeking ... re: canning
So sorry that I'm so long getting back with you on this.  I hadn't even seen the question.

The spices shouldn't change the acidity issue.  And onions are a non-acid food.  You should always can your product based on the item that requires the longest canning time.

Clear as mud?

If you haven't gotten your answer yet, just ask again and I'll try find a better way of answering.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Canning milk, anyone ever try this (link added)
I stumbled across this.  She doesn't mention how long to process the (in a pressure canner) jars, which concerns me; also, you shouldn't BOIL the lids and bands (you heat the lids in a pan ofhot water to soften the sealing comppound, and just wash and dry the bands).

http://www.thefamilyhomestead....

If this is safe, may be great if you can buy milk in a good sale, especially with prices skyrocketing.

Whiteswan ... canning dairy
Never done it and don't know how safe it would be.  

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
KathyinFL, me too! n/t

[ Parent ]
Help canning chicken soup
I'm going crazy trying to find my recipe for canning chicken soup. I know it called for cooking the chicken with vegetables, then discarding the vegetables from the stock and using fresh vegetables in the jars with chicken and stock, then pressure canning.

I couldn't find the recipe in this thread and think it may have been on Old Yeller. Anybody recall the exact recipe?

I love this recipe because I can put a jar of the soup over noodles or put spatzel in it.

Another GREAT canning diary!
Finally found those recipes!!!!

United we stand: Divided we fall

http://cottontopssandbox.wordp...

home made canner
I have a home made 50 quart pressure canner, it is made out of stainless steal and has pressure gauge, petcock and a safety valve.  i am just trying to work out the amounts of water i will need in the bottom so that i will know how high to put my floor.  My question is, is it all right if the jars do not toch the water?  Or does this water have to be so far up the jars.  As it works on steam pressure it should be necessary.  

Thank you, Still Learning  

Good source of up-to-date information
is the USDA Complete Guide to Home Canning, 2009 Edition, which is available in pdf format here.

The requirements for pressure canners are described beginning on page 19.  My understanding is that the water is used to create the pressurized steam, so the jars do not need to be immersed in the water (as they do in a boiling water bath canner).  However, you need enough water to maintain the appropriate pressure for the required amount of time, which can be over an hour for low-acid foods.

[ Parent ]
The water MUST be at least 2 inches deep...
...it's not about 'steam', per se, but the temperature of the water.

Pressure canning increases the boiling point of water from 212 degrees F. to approximately 240 degrees F., which is neccessary to kill the various bacteria that invariably live on many foods.

But WOW!!! A FIFTY-quart canner??  That's, like, KFC-Commercial grade size!!!!  That's going to take a LOT of energy to bring up to it's full cooking heat!

[ Parent ]
Canning as a method of food storage preparation | 196 comments
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