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About Yart

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  • Birthday 06/13/1971

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  1. I got 20 quarts of beets done yesterday and 7 quarts of potatoes today.
  2. Thank you all so much for answering my question. Its just I know with some meats you can, can them raw..... That's why I asked. Better safe then sorry!
  3. I looked through the forums but I wasn't able to find an answer. So if it has already been answered somewhere else, sorry. Is it safe to raw pack hamburger to pressure can? And if it is, how long? Thanks in advance
  4. I've put up turkey and beef stock over the past week.
  5. My eggplants are doing the same thing. I still have some tomatoes out there and the hot peppers are doing good. There is still a bit of swiss chard, but everything else is done.
  6. That is fantastic! What a great friend!
  7. Thanks Violet, for the information. I got 35 quarts of carrots done and so far 5 quarts of apple pie filling
  8. I canned up carrots yesterday. Most did well. But I had 4 quarts (last batch) that siphoned really bad. The liquid is down to the neck of the jar. They sealed fine. But I am worried. I put the jars in the fridge until I got an answer to whether they were ok to put on the shelf or not?
  9. I'm just south of Detroit. You can see the hopeless of the city. There are no jobs and our great (cough) govenor has allowed so many companies to leave the state and then when one feels sorry for us and comes to the state she says go and mess up another city instead of leaving the devastion in one area. There are no grocery stores, they all left. There is a huge Farmers Market right in the middle of town. The urban farmers are not only growing food to eat, they are growing food to sell. This is giving the city a renewal of spirit which has been gone for most of my life. These people are learning a skill that doesn't depend on big business. They are able to feed themselves and the community. I think that it is a wonderful thing and as far Jesse Jackson is concerned, if he thinks it is folly then why doesn't he get his butt down here and bring work, food, clothes and hope! Sorry I just get irked by people not from this area telling us what is best for us and ours.
  10. Here you go: http://www.uga.edu/nchfp/how/can_02/can_pi...ch_filling.html Peach Pie Filling Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun High, and other varieties of similar quality are suitable. Yield: 1 quart or 7 quarts. Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: See Table 1 for suggested quantities. Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place slices in water containing 1/2 tsp. of ascorbic acid crystals or six 500-milligram vitamin C tablets in 1 gallon of water to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine water, sugar, Clear JelĀ®, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill jars without delay, leaving 1 inch head-space. Adjust lids and process immediately according to the recommendations in Table 2. Table 1. Peach Pie Filling Quantities of Ingredients Needed For 1 Quart 7 Quarts Sliced fresh peaches 3-1/2 cups 6 quarts Granulated sugar 1 cup 7 cups Clear JelĀ® 1/4 cup + 1 tbsp 2 cups + 3 tbsp Cold water 3/4 cup 5-1/4 cups Cinnamon (optional) 1/8 tsp 1 tsp Almond extract (optional) 1/8 tsp 1 tsp Bottled lemon juice 1/4 cup 1-3/4 cups Table 2. Recommended process time for Peach Pie Filling in a boiling-water canner. Process Time at Altitudes of Style of Pack Jar Size 0 - 1,000 ft 1,001 -3,000 ft 3,001 - 6,000 ft Above 6,000 ft Hot Pints or Quarts 30 min 35 40 45
  11. I am so sorry for you loss! You and your family are in my prayers.
  12. Thank you for the link. I went and signed up for it!
  13. Wow you have done an amazing job with you small space! Way to Go!!!
  14. That's what I tell my DH..... I want a kitchen big enough for two stoves and a ton more counter space. so canning will go faster. But then again if I could do more then I probably would.
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