Cat Posted September 30, 2007 Share Posted September 30, 2007 Starting a new thread for all of our current canning. Link to comment
Shari Posted September 30, 2007 Share Posted September 30, 2007 I am tired!! I had never canned mixtures before. Was always afraid to. Because of the enthusiasm shown here for the Ball Book stew, soups and, I think it was HSMom's zucchini spahgetti, I tried all of them and made several batches of each. Today, I took a really huge step and canned a sloppy joe recipe that has been around our family for awhile. Made six quarts! There wasn't enough to fill another jar and the menfolk ate it already! Seeing that turned out ok (so far) I made a concoction of shredded beef roast, peppers and onions, too. Got six pints of that. I did pints because a quart of the stuff looked like more than we could eat in a meal as I intend to add noodles at the time of serving. So, I thank you all for the inspiration to to branch out and try family favorites as long as there are no forbidden ingredients in them! I feel so brave!! Hugs!! Shari Link to comment
Cat Posted September 30, 2007 Author Share Posted September 30, 2007 WAY TO GO!!! And you know *EXACTLY* what is in those jars... nothing questionable, no unnecessary preservatives! Link to comment
Shari Posted September 30, 2007 Share Posted September 30, 2007 The other plus to home canning is that salt is optional in almost all recipes. Hubby is on a cardiac diet. I omit salt in canning and he can add his special salt at time of serving. I have also tried jams with Splenda (for me) and even though the yields are lower, I have flavors of jams not available otherwise. Going to do beets today - everybody's favorite around here! More hugs! Shari Link to comment
Violet Posted October 1, 2007 Share Posted October 1, 2007 Shari, did you know there is a recipe for canning pickled beets with Splenda ? There are a few other pickled things here, too, with no salt or no sugar. http://www.uga.edu/nchfp/how/diet_pick.html Link to comment
Becca_Anne Posted October 1, 2007 Share Posted October 1, 2007 I canned strawberry jam and spiced peach jam last week The first canning I have done in a long time. Now I'm set for jam for a looong time! Link to comment
mom11 Posted October 1, 2007 Share Posted October 1, 2007 I canned 17 quarts of butternut squash today and have 16 quarts, peeled and cubed and ready to go into the canner in the morning. Aaron took a handsaw and a vice thing and sliced them in half for me. My friend Rhoda helped me peel and chop. We also washed and chopped a 1/2 bushel of rhubarb. We laid newspaper on the floor of my sitting room and went to work, while we watched dumb stuff on TV. Link to comment
HSmom Posted October 1, 2007 Share Posted October 1, 2007 I finished my chicken soup this morning with 3 quarts. That brings my 24 hour total to 32 jars (of four different things)! I also did an empty jar count. I have 9 dozen regular mouth quarts in the attic. Downstairs I have about a dozen quarts, a dozen pints and 3 dozen half-pints. I need more pints. They are a good size for many meals I make. Link to comment
Shari Posted October 1, 2007 Share Posted October 1, 2007 Violet, Thanks for the link! Always looking for new ideas! Hugs! Shari Link to comment
Jewlzm Posted October 2, 2007 Share Posted October 2, 2007 woo hoo I wrangled mother in law into helping can tomatoes.. hehehehe I dont think she will come over again but we did atleast 16 quarts. Link to comment
JCK88 Posted October 2, 2007 Share Posted October 2, 2007 I have a load of canned turkey in the canner now. ...at days'end...soon as it is done, I'm going to bed! LOL Link to comment
mom11 Posted October 2, 2007 Share Posted October 2, 2007 I just took 13 quarts of butternut squash out of the canner, brining my squash total to 51 quarts...Two more buckets to go. My hands hurt, those things are meanies! Link to comment
JCK88 Posted October 2, 2007 Share Posted October 2, 2007 Mom11, I hear ya...I have a bushel of butternut to go yet! (peeling is a pain) Last night I canned turkey. Today I can another turkey in the form of turkey soup. So...off to chop carrots and such. Also today---a small batch of jam---was given enough frozen blackraspberries over the weekend for another batch of jam. (just when I thought I was done with jam, LOL) ::::::Thanks Uncle Herbie!!::::::: Link to comment
Adam_MA Posted October 3, 2007 Share Posted October 3, 2007 I have been keeping busy every weekend. I have been doing my canning at my mothers house, and it's something we both enjoy doing, and it gives us some one-on-one time. Also, with the AA canner that I bought, I don't think my stove would be able to regulate it very well. I have an old electric stove and the only large burner has 2 settings burn, and off. Over the past couple of months, we have done corn, salsa, marinara, meat sauce, and on Monday we did a batch of beef stew. I think we are going to do pea soup next, and I am just waiting for a good deal on pork so I can do some BBQ pulled pork. I'll see if I can get some pics of what I have done so far. Link to comment
HSmom Posted October 6, 2007 Share Posted October 6, 2007 I did more raw pack chicken tonight - 7 pints (8 thighs & 1 whole chicken-7 pounds total). Only this time, I added a ton of garlic cloves to each jar - about 7 or 8 cloves per pint. I LOVE garlic and garlic chicken. Link to comment
susie Posted October 6, 2007 Share Posted October 6, 2007 Originally Posted By: HSmom I did more raw pack chicken tonight - 7 pints (8 thighs & 1 whole chicken-7 pounds total). Only this time, I added a ton of garlic cloves to each jar - about 7 or 8 cloves per pint. I LOVE garlic and garlic chicken. Will you come and feed me some of your garlic chicken broth when I have a cold, please? Link to comment
HSmom Posted October 6, 2007 Share Posted October 6, 2007 Here, Susie, I used the back and wing tips (and more garlic) to make some broth in a pan. I'm not canning that up, at least not yet. Have a cup. Hope you feel better. Link to comment
susie Posted October 6, 2007 Share Posted October 6, 2007 I think I'm sick of corn. I did three canner loads (12 pints each) of plain, and one load each of corn-tomato-bellpepper, corn-onion-bellpepper, corn-onion-bellpepper-pimento, corn-mexicanspice, and one waterbath canner load (16 pints)of corn relish. There are twelve trays of corn in the dehydrator, too...and I got so sick of it, I froze the rest. Link to comment
susie Posted October 6, 2007 Share Posted October 6, 2007 I wonder what the French is for limabean? I coulda made succotash! Link to comment
mom11 Posted October 6, 2007 Share Posted October 6, 2007 I get you Susie! I did 115 pints of corn and 20 pints of corn relish...What a mess! Today I did a double batch of the marinara sauce, with meat, posted on Canning USA...It was chop, chop, chop...all evening long and there were three of us chopping! A friend picked a BAD night to visit! I have it all dumped into three crock pots, to cook down overnight and PC in the morning...CUZ then I have 5 batches of CAT'S Blender Pizza Sauce all ready to get dumped into the crock pots, soon as I dump the marinara sauce into jars. The pizza sauce can cook down, while I go buy MORE tomatoes! Still want to can tomato soup and the Tangerine Chili posted on the Canning USA site. Link to comment
susie Posted October 6, 2007 Share Posted October 6, 2007 Blender pizza sauce!!?? Where? I'm too lazy to cook down tomatoes...so I freeze them and then let them thaw and all the water goes out of them and you get thick sauce. With any luck, we'll be going to the pick-your-own place this weekend and getting enough green tomatoes for salsa, mincmeat, and plain slices. This year, I'd like to try green tomato ketchup, as the green tomato salsa was SO good last year. Link to comment
HSmom Posted October 7, 2007 Share Posted October 7, 2007 Originally Posted By: susie I'm too lazy to cook down tomatoes...so I freeze them and then let them thaw and all the water goes out of them and you get thick sauce. Are you kiddin' me? Is it really that easy? I've stooped to buying tomato sauce in #10 cans. If you're right, I can reform my ways next garden. Link to comment
susie Posted October 7, 2007 Share Posted October 7, 2007 Originally Posted By: HSmom Originally Posted By: susie I'm too lazy to cook down tomatoes...so I freeze them and then let them thaw and all the water goes out of them and you get thick sauce. Are you kiddin' me? Is it really that easy? I've stooped to buying tomato sauce in #10 cans. If you're right, I can reform my ways next garden. It really is that easy. I freeze tomatoes whole and unpeeled, and then just chuck them into whatever I need tomatoes in (chili, soup, spaghetti, whatever). If I want to peel them (I usually don't even bother), I run them under hot water for a sec. If I want concentrated flavour, I let them sit on the drainboard and the end up looking like sad shadows of their former selves...all sunken and hollow-cheeked....cause the water drains away. I never usually bother peeling them, but just hit them with my blenderwand and voila! If you want to peel them, do it while they're still frozen and then put them into a strainer to drain, cause they get all soft and squishy, even with the peels still on. Link to comment
mom11 Posted October 7, 2007 Share Posted October 7, 2007 Susie...Here's CAT's Blender Pizza Sauce: 5 Quarts, unpeeled, cut up tomatoes...I didn't cut them up, just used the immersion blender. 1 Green pepper 1 Onion 4 Bay leaves 1 Tsp. Pepper 1 Tsp. Chili powder 1 Tsp. Garlic 2 Tsp. Basil 4 Tsp. Salt 1 Tsp. sugar 1 Tsp. Paprika 1 Tsp. Oregano Blend the veggies, add the spices...Bake in 325 degree oven for 2-3 hours. I processed it in pints, for 35 mins...In the PC. We added extra sugar, cuz these chicks like a sweet pizza sauce. I also cooked it down in the crock pots, since there was so much...But I made 5 recipes at once. It wasn't as thick as I wanted it, so I added 7 small cans of tomato paste. I had 35 pints and each one should be enough for 2 pizzas. The recipe called for thickening with Clear Jel or cornstarch, but I didn't want to do that, so used tomato paste. Good luck! Link to comment
Recommended Posts
Archived
This topic is now archived and is closed to further replies.