Ghost of City Life

Hello,

I was wondering I I could make apple juice as outlined in the Ball Blue Book and add fresh lemon, lime and orange juices along with spices to make a hot tody brew and still safely can it. Can anyone help me out?

Thanks in advance,

Ghost

Just to update anyone interested. I finally tasted the pickled purslane and it is delicious! The stems maintained most of their crunch and they picked up a fair deal of spice from the serrano I mixed in. I would suggest making refrigerator pickles if you have extra purslane.

I canned all of my Chioggia Beets yesterday. Turned out to be a mere 2 pints, but they turned out beautiful. Because they are not that deep blood red and are stripped white and a light red the jars are a nice pink color

Wow! A month? Glad I have y'all as a resource ! I am going to pickle beets today. The BB calls for 3 quarts of raw beets. Is this as many raw whole beets as i can fit into a quart measure or what is the best way to measure them?Any insight is much appreciated. -Ghost-

WOW! I had no idea. Thanks for letting me know.

I put up 8, 1/2 pints of sour cherry preserves yesterday. The recipe came out of the Ball Blue Book, but it doesn’t seem to be setting up very well. There is about a half inch on the bottom of each jar that is liquid, but the majority of the preserve seems gelled. Any ideas as to why this occurred?

Ghost - did you blanch it before dehydrating or just throw in in the dehydrator? I think I need to try this. The more I read about purslane, the more I'm intrigued by its health benefits. I try to throw a few leaves fresh into salads but the dh isn't a big fan.

I just threw the raw purslane into the blender with a touch of watter to get it started and pureed it. then i used my Excalabur with the fruit leather sheets to dry it over night.

So I tried the refrigerator pickle and the rest of the batch I pureed and dehydrated. The pickle won’t be ready for another couple of weeks but the dehydrated powder that I made is awesome! I throw a tablespoon of that into rice or quinoa and its wonderful! Not much flavor but the health benefits are great. Now I just have to get out and pull it all up, I have more than I can handle. The dehydrator is gonna be busy.. J Thanks everyone for the help.

Ahhh, i like the pureed cube idea, i may just go with that.

Hi!

Thanks for the feedback. Freezing sounds like a good plan, I don't know about dehydrating, it is a succulent so i wonder how long that might take?

Howdy Y'all!

It's been a long time since I've been here, but I figured that this would be the best place for advice.

I have been researching the benefits of Purslane and since discovering that it is highly nutritious i have stopped treating it as a weed and allowing it to grow. I have a bunch that is ready to harvest, more that we can eat now, so I have begun researching preserving it. I found this recipe and wanted to run it by you all. It seems like a basic refrigerator pickle, but the fact that it says to store it in a cool dark place not necessarily the refrigerator has me wondering if that would be safe. Any feedback would be appreciated.

Instructions

• <LI class="step ">1 Harvest your purslane stalks and leaves and wash them under running water in a colander.<LI class="step ">2 Cut the purslane into 2-inch pieces and put them into your canning jars until there is only about ½ inch space left at the top.<LI class="step ">3 Add to the jar any herbs, peppers or garlic cloves you would like to flavor your purslane.<LI class="step ">4 Pour the apple cider vinegar into the jar so that the herbs and purslane are covered completely. Screw the lid on your jar tightly.
• 5 Label your jar with the date and contents, and store it in a dark, cool place or the refrigerator for 1 month before opening it. Your purslane will remain good for up to 1 year. Store in the refrigerator once you have opened your jar to prevent spoiling.

YEAH! Thank you all for your insight and information! I am so glad to know that I can use this once I get some maintenance done on it. C4C you are right that there is a safety plug right on top in the center of the lid. Because this canner is so old I would assume that the plug may have to be replaced and the gasket as well? Would my local extension office be the best place to have the dial gauge tested? Is there anything that i should be looking out for when using this model? Does anyone have information on retro fitting this model with a weighted gauge? Thanks again everyone!

Howdy Ya'll!

So I am new here but have been browsing the endless amounts of information for a couple of weeks. After going through these threads it is pretty clear that a pressure "cooker" is not sufficient for pressure canning. I have inherited a National Pressuer Cooker/Canner from my aunt. I was excited to get it up and running to try my hand at canning, but after reading about pressure cookers I am concerned that this is innsufficient. Here is a picture of what I have.

Can anyone confirm if it is ok or not ok to use this for canning. Thanks for your help and i look forward to future conversations with you all.