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HannaLee

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Posts posted by HannaLee

  1. Can I can this recipe? If so, how long for pints and quarts?

     

    Pumpkin Apple Butter

     

    * 1 (29 ounce) can solid pack pumpkin

    * 2 cups apple cider

    * 1 cup applesauce

    * 1 cup packed light brown sugar

    * 1 teaspoon ground cinnamon

    * 1/2 teaspoon ground nutmeg

    * 1/4 teaspoon ground cloves

     

     

    DIRECTIONS

     

    1. In a large saucepan or Dutch oven, combine all ingredients. Simmer, uncovered, for 2 hours, stirring occasionally, until thickened.

  2. Thanks,, Ladies! I knew I could count on you to answer fast! I canned one batch of 7 quarts (brought back to a boil and hot packed) and just refrigerated the other 7 quarts worth of beans. We'll eat them up over the next couple of days. The canned ones, if they are mushy, will be smooshed and refried.

  3. I have been canning spiced pinto beans the last few days. Due to an unexpected interruption today, my beans, which low boiled for 30 minutes, then sat in the hot water for several hours. I can now finish canning them, but they are already soft and quite cooked. I usually can them for 90 minutes at 10 pounds. Can I can them for less time safely since they are already almost cooked through, so they don't turn to mush?

  4. I have been making lots of jam this spring. I have recipes for various fruits, both using pectin and not. Please tell me.........in general, if you are not using pectin, do you heat every fruit to 220, then cool slightly and can? I have a couple of recipes that use that temp, but I can't find no pectin recipes for many fruits. I can't stand all the sugar that is required with regular pectin, and my Pomona's did not come in my co-op order. The low sugar pectin is expensive, and I'd like to do without it, if I can. I seem to mess up every time I try the 'sheeting' test. I haven't anyone to show me what is right. Can 220 work for me?

     

    The mixture I am wanting to make today is strawberry peach. The original recipe is:

     

    4 1/2 cups fruit (1 qt. strawberries, 1 1/2 lbs. peaches)

    2 Tbsp lemon juice

    6 cups sugar

    1 box pectin

    1/2 tsp butter

     

     

  5. I've been garage sale-ing for my preps lately. :) the list over the last two Saturdays:

     

    I've found lots of jeans to fit my older children (who don't get hand-me-down from anyone).

    I found three large metal ammo boxes for $5.

    I found a real military kevlar helmet for $1. (not really a prep, but neat for the boys to play with anyway!)

    I found over three dozen more canning jars with lots of lids and rings for less than $4.

    I found 2 propane tanks for $10 each. These I'll use for trade ins on new filled ones, after using the remaining propane.

    I found two plastic water barrels with wonderful clamping lids for $2.50 each. They look something like this:

    HPIM2381.jpg

  6. I haven't been around for a while, but I have been busy! I have built a nice sized raised bed (concrete block) garden (4x20). That's been a big project!

     

    A local store has had granny smith and fuji apples for .33/lb. I have bought 200 pounds and have been canning applesauce and apple butter.

     

    I also GOT MY BERKEY! I ordered a Crown. I'm so happy!

     

    Major prep this tax season (besides the Berkey) was a great big, black, evil gun. :thumbs:

     

     

  7. I wrote about my score on lamb on another thread, but now need advice. I plan on making stew with much of it, but might try canning just meat, too. What is better for lamb, the raw pack or the hot pack method?

     

    I am assuming that it's safe to just switch out lamb for beef in my 'approved' recipe. Is that so?

  8. We bought stuff on clearance all year long and did not use the credit card at all!

     

    I got a 'new' old/gold Presto canner with my Christmas cash from my inlaws. I also got an immersion blender to make soup-making for canning easier.

     

    My husband's gifts were prep related in the home protection area.

  9. Twilap

     

    I make OJ Frosties like this:

     

    4 peeled oranges with as much pith remaining as possible

    4 cups kefir or raw milk

    up to 1/2 cup sweetener (rapadura, etc.) to taste, if desired

    2 tsp. vanilla

    2 cups ice cubes

     

    Add to blender and blend 30 seconds until smooth. This tastes just like an Orange Julius!

     

     

    Could I just blend oranges into liquid and can it to use in this recipe year-round? Is the time you provided for pints of quarts? I use quarts usually, since I have a large family. I'm interested, too, why a pressure canning rather than BWB?

     

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

     

    Crazy4Canning

     

    Since I am new to canning, could you please give a little more specifics on your spiced honey oranges? That sounds really good!

     

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

     

    Would canned orange slices, preserved with a light syrup, taste like fresh? How would they be used, normally?

     

     

     

     

  10. First, roast a chicken or two. Pick off the meat and save the bones. Use the meat for a meal. Make chicken broth with the chicken carcass. When the broth is strained you are left with a strainer filled with bones, skin, fat, and veggies.

     

    Now put all that, plus extra meat, cooked rice, appropriate leftovers, etc if you wish, and put it in a good, strong blender with some liquid (I have a VitaMix). You can use broth, water or milk. Blend it all into paste and serve as wet food.

     

    Store extra in the refrigerator for up to two weeks! My cats love it, and it's so much better for them than store bought 'food'.

     

    When I plan to can it, I use only broth or water to thin it, and add extra broth or water to make it as thin as soup. I can it for 90 minutes at 10 pounds pressure. My cats eat both the thicker paste (which I don't can) and the thinner 'soup', with gusto!

     

    I like that I can use every bit of a chicken, with absolutely no waste!

     

     

     

  11. I learned so much in my "Can I can this recipe thread", I thought I'd ask the experts opinions on these two recipes. I have made both and they taste great!

     

    Soak 5 pounds of sorted, rinsed pinto beans overnight. Drain soaking water and add fresh. Boil for 30 minutes, then proceed with the recipes. Makes 14 quarts.

     

    Canned Burrito Beans

    In each of seven washed, hot quart jars, add:

    1/4 cup tomato sauce

    2 Tbsp chopped onions

    1 tsp chili powder

    1 tsp paprika

    3/4 tsp salt

    1/2 tsp cumin

    1/4 tsp black pepper, garlic powder AND sugar

    1/8 tsp oregano

    2 1/2 cups soaked pinto beans

     

    Fill with hot bean water to 1" headspace. Cap securely with two piece lids. Shake well to distribute spices. Process in pressure canner for 90 minutes at 10 pounds. Release pressure and carefully move the jars to a folded towel to cool. Remove rings and let cool overnight.

     

     

    Canned Pinto Beans

    In each of seven washed, hot quart jars, add:

    1/2 Tbsp chili powder

    1 Tbsp + 1 tsp tomato sauce

    1 tsp dried onion AND salt

    scant 1/8 tsp garlic powder

    heaping 1/2 Tbsp diced green chilis

    2 1/2 cup soaked pinto beans

     

    Fill with hot bean water to 1" headspace. Cap securely with two piece lids. Shake well to distribute spices. Process in pressure canner for 90 minutes at 10 pounds. Release pressure and carefully move the jars to a folded towel to cool. Remove rings and let cool overnight.

     

  12. Originally Posted By: Violet
    There are cooking recipes and there are canning recipes. The two are not the same.

    Well that's something I have not read on any other site!!

    Is there any guidelines for all the internet recipes out there? I have yet to find a copy of the Ball book. I do have a Better Homes and Gardens cookbook (early '90's edition) that has canning recipes.
  13. I'd like to make a homemade pizza sauce to can. This is the one I make to use right away. Can I just multiply it and can it?

     

    Homemade Pizza Sauce

    3 cloves garlic, minced

    3 Tbsp olive oil

    1 (29 oz) can tomato puree

    1 (28 oz) can crushed tomatoes

    2 Tbsp brown sugar

    1 Tbsp Italian seasoning

    1 tsp basil

    1/2 tsp salt

    1/2 tsp red pepper flakes

     

    Saute garlic in saucepan in the olive oil. Stir in remaining ingredients. bring to a boil, then reduce heat to simmer. Simmer, uncovered, for 30 minutes. store in fridge for up to a week. Makes about 5 1/2 cups sauce.

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