YYY
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Posts posted by YYY
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Hi Everybody
I found a great deal on Yukon potatoes today at a road side stand.
I have read that they can be canned with their skins on.
1. Is this true?
2. What should I do to make sure they are really clean?
3. Should they be water bathed canned or pressure canned?
4. How long should they be processed?
5. I was thinking of cutting them in half to make sure they fit. Good idea? Bad?
6. Do you have any suggestions/hints for me?
Thanks in advance. I’m open to whatever you have to say.
YYY
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Hi Everybody
Two years ago on the recommendation of a couple of people here at Mrs S, I bought a steam juicer. I absolutely love it. Since that time, I have been looking for recipes for making wine out of the juice. I have found very little info about using steamed juice (let alone no recipes) for wine. (I’ve never made wine but think it should be fun).
I just found the following site. It doesn’t tell everything, but it is at least a starting point. This is an old forum and some links may no longer work.
I thought some of you might be interested. See the 4th entry
http://mehuliisaproducts.websitetoolbox.com/post/making-wine-from-steamed-juice-4846489
YYY
PS – If any of you know how to make wine from steamed juice, I’d love to see your suggestions and recipes and links. - Thanks
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Hi Everybody
I first saw these bandages on Youtube a couple of years ago. The video is made by Katzcradul. Start watching at about 3 minutes. It shows how she makes the bandages.
https://www.youtube.com/watch?v=qeNfV7_8JmI
Katzcradul made a 2nd video. It’s about the DOVE organization
https://www.youtube.com/watch?v=ZFEJ7VQ6HYE
KookingKorner also made a video on how to make the bandages.
https://www.youtube.com/watch?v=WfWpyzLJbfE
Hope this helps someone
YYY
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Hi There Jeepers
I was talking about the molded plastic ones
YYY
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Hi Everybody
I haven’t checked in for a while, but do still read every day. I just haven’t felt that I had anything to contribute or a question to ask.
Maybe y’all already know this. I don’t remember seeing prices this low anywhere. Today I went to Walmart. They have Jar Boxes now. The pint size (they were sold out) was $10.97 and the quart size was $12.97. I don’t know if these were a special price or an everyday price. I’ll be going to another Walmart to try to find some of the pint size.
If anybody knows of a better price, please let me know.
Hope this helps
YYY
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Hi Everybody
I would like to make and can juice. I have a Jack LaLanne Juicer, but several of you have let me know that the juice must be used immediately and can not be canned. I tried freezing it but with "yucky" results. So I have several questions.
1. I have read about and seen YouTube videos about steam juicers. Have any of you used one? Did you like it? Pros and Cons? Was it easy to use? They are pricey. Does it really matter whether it's made of aluminum or stainless steel?$?$ Any sources for lower priced ones? I've found nothing on Craigslist and/or Freecycle.
2. Should another kind of equipment be used? Same questions: Have you used one? Did you like it? Pros and Cons? Was it easy to use?
3. Are there other ways/methods of making juice to be canned?
For some time now, I've had problems signing in and even responding to posts that I've started. So let me say ahead of time, thank you for your responses and advice. I hope this post shows up.
YYY
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Hi Igarden2
Thanks for responding.
The BBB advises heating then straining to get the juice, but with the juicer, there is no need to heat the fruit first. I want to make sure the lack of "pre" heating does not affect the quality/safety of the juice.
Does anyone have personal experience with this?
Thanks
YYY
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Hi Everybody,
I have a Jack LaLane Power Juicer. Can I can any juice I make with it? How long should I process it? Any other suggestions?
Thanks
YYY
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Hi Everybody
Ive been seeing Mangoes in the stores lately and plan to get some to can. I looked on YouTube to see how others are canning them. On most of the videos, people were saying that peeled Mangoes are slippery, so they are hard to cut into chunks. Then I ran across a video with a nice tip on cutting them (I havent tried this yet). I thought some of you might be interested.
Do any of you have different suggestions?
YYY
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Hi Violet and CrabGrassAcres,
Thank you for responding
I did end up dumping the beans. I had planned to freeze them like CrabGrassAcres suggested, but they smelled different – not bad – just different. I will keep that freezing idea in mind for next time.
Thanks again
YYY
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Hi Everybody
I have a question about beans
Last night I covered some beans with water to sit overnight. I had planned to can those beans today. Well today was an absolutely ridiculous day. From the time I woke up this morning, one unplanned thing after another came up and had to be taken care of. Right now, tomorrow is starting to look like it will become a repeat of today.
I never did get to those beans. My question is, how long can beans sit in water before they become uncannable? (is that a word?) A few minutes ago, I changed the water they were sitting in. Is that enough? Is it OK to still can them? I might not be able to get to them until day after tomorrow – that will be 3 days of sitting in water. Do I need to dump them and start over?
I normally let them sit overnight in water, then rinse them again, put them in jars, add seasonings and boiling water
Thanks
YYY
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Hi Everybody,
This is the first time I’ve canned peaches. They are good but mushy. Is there way to keep them firmer?
I packed uncooked, skinned and sliced peaches into hot jars. Ladled an extra-light syrup over them and BWB processed them for 25 minutes. I left them in the pot 20 minutes after processing. All sealed. Should I have done anything differently?
Thanks in advance for all suggestions
YYY
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Thanks Andrea
That's exactly what I'll be doing this afternoon.
Thanks again
YYY
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Hi Everybody,
I have ½ of a small box of pluots (fruit that is a cross of a plum and an apricot). I’ve looked but can’t find a recipe for canning them other than as jam. I don’t want jam or jelly. Do I can them like plums?
Thanks
YYY
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Hi again Everybody
I “THINK” I’ve found the answer to my question in the 4th paragraph of this National Center for Home Food Preservation – UGA article (Using Pressure Canners):
http://nchfp.uga.edu/publications/uga/using_press_canners.html
"Pressure canners come deep enough for one layer of quart or smaller size jars, or deep enough for two layers of pint or smaller size jars. The USDA recommends that a canner be large enough to hold at least 4 quart jars to be considered a pressure canner for the USDA published processes."
I’d still like to hear what y’all think
Thanks
YYY
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Hi Canned Nerd
Thanks for responding. The weight is capable of 5#, 10#, and 15#. It looks like the following.
http://www.goodmans.net/i/2320/mirro-s-9898-pressure-regulator.htm
Thanks
YYY
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Hi Everybody
I went to a yardsale today and bought an 8 quart canner (Mirro canner model # M 0598 11) and 37 boxes of lids. All for $3. The canner included a weight, a cooking rack and a gasket). On the internet, I even found a free manual
I know that at one time a pressure canner had to hold 7 quart jars to be considered as a canner, but I think I heard recently that that number had been adjusted down to 4. Am I on the right track. This one holds 4 quarts. In the manual, I see it called a pressure cooker in some places and in other places it is called a pressure canner. It does not have the longer handles on one side that I associate with pressure cookers, but has the short handles on both sides that I associate with pressure canners.
So what’s the verdict? A cooker or a canner?
Thanks in advance
YYY
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Hi there
I posted a thread about free e-books, and at least one member had a problem with virus alerts when she clicked on the link.
I really don't want anyone to get a virus because of something I posted.
I also posted the link in the "Are You Really Ready" link. Please delete it there also.
Sorry
YYY
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Philbe,
"Sort of caught, the quarts are a bit too big for two people's meal in a jar and the pints too small."
I know this is awfully late, but what about using the 24 oz (1 1/2 pint) jars that are being sold now.
YYY
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PC Pit Stop
in DIY
Hi Everybody,
Have any of you used the free online program called PC Pit Stop (pcpitstop.com)? It is supposed to tell you about any problems your computer may have. In the past couple of weeks, my computer has slowed waaaaayyyyy, down and I want it to speed it back up.
I’d like to know if it worked for you as advertised? Did any viruses show up after using it? How about spam? Did your computer speed up? Pros and cons? Do you know of something else I could use or another method?
Thanks
YYY
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Jeepers
Try the following. I don't know of an easier way.
In MicroSoft Word, use the following method to show the following fractions: ⅓, ⅔, ⅛, ⅜, ⅝, ⅞
This method should work for all versions of Word.
*** Click where you want the fraction ***
Click on the Insert menu (top of the screen)
Click on Symbol (The Symbol window will appear)
In the upper left corner, to the right of the word Font, you should see the words normal text in parentheses - (normal text)
In the Symbol window, scroll w-a-a-a-y-y-y down until you see the fraction you want
Click on it once
Then click on the Insert Button (at the bottom of the Symbol window)
Click on Close
Repeat as necessary
Hope this helps
YYY
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Hi Everybody
I found a free Shelf Stable Recipe book that some of you might like to have. Surprisingly, you do not have to give any of your information to get it. It’s in a PDF format. It was compiled by Food Storage Made Easy.
http://foodstoragemadeeasy.net/fsme/docs/SHELF-STABLE-RECIPE-BOOK.pdf
YYY
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Hi Violet
Thanks for responding.
Maybe I'll just freeze the brisket. I want to keep the flavor. I don't want to spend that money and time and then lose the taste.
I think I speak for all of us when I say, thanks for being around to make sure we can / preserve in the safest and most economical ways possible.
YYY
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Hi Everybody,
Tomorrow (3-13-13) corned beef brisket will be on sale at Safeway for $1.99/lb. I'd like to buy a few packages to can. I've read that some spices change the taste when canned. I know that corned beef comes with seasoning packs. Will the seasoning in these packs change the taste of the brisket once canned?
Does any one have any suggestions on canning corned beef? Which is better, flat cut or point cut?
Thanks in advance
YYY
Trouble responding to the Yukon potatoes thread
in Preserving the Harvest
Posted
Hello Moderators
I started a thread a couple of days ago about canning Yukon potatoes. Yesterday and today, I’ve tried to read the replies. I can get into the thread but I can not see the replies or who they are from or even the post I wrote.
So thank you to those who replied. I’m not ignoring you. I just can not see who you are or what you wrote.
YYY
PS: I can see that there are 2 replies