ArmyOfFive4God Posted October 24, 2007 Share Posted October 24, 2007 Finally canning those 4 pints of beef stock today! Link to comment
quiltys41 Posted October 25, 2007 Share Posted October 25, 2007 Got 7 quarts and 5 pints of turnip greens almost done. And it took all day long just to get that many! Whew! Q Link to comment
dogmom4 Posted October 28, 2007 Share Posted October 28, 2007 Originally Posted By: mom11 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! I'm planning to try this pizza sauce. Is this the original recipe? Because I don't see anywhere where it says to use clear jel. Plus, does it have to be pressure canned? I thought tomato based sauces could be water bath canned. Stacy Link to comment
Cat Posted October 29, 2007 Author Share Posted October 29, 2007 Here's the original post, with discussion about cornstarch... http://www.mrssurvival.com/forums/ubbthr...true#Post103540 I think elsewhere we discussed using Clear-Jel. When you use recipes like this that are adjusted to someone's tastes, they really *should* be pressure canned. Just adding extra onions can change the PH (acidity). Otherwise, use only approved and tested recipes and follow them as instructed. Link to comment
Violet Posted October 29, 2007 Share Posted October 29, 2007 No products should be thickened before canning except the pie fillings and jams. Clear jel is only approved for use in the pie fillings or jams. No tomato products are safe to thicken before canning. Also, the sauces are not just tomatoes, they have low acid vegetables which makes the whole product low acid, requiring a pressure canner. Be sure it is not too thick and dense for canning, also. You need to have the heat safely penetrate the foods. The recipes for cooking and canning are not the same. I agree, use safe, tested canning recipes from reliable sources, such as the Ball Blue book or any of the USDA/extension recipes. There are many well meaning folks who print books on canning and put recipes online that are not safety tested for canning. Link to comment
ArmyOfFive4God Posted November 5, 2007 Share Posted November 5, 2007 5 pints seasoned pork loin & 3 1/2 pts liver. Anyone else heating up their house today? LOL Link to comment
Becca_Anne Posted November 6, 2007 Share Posted November 6, 2007 6 pts Apple Butter! The last of the apples. I ended up with 18 pts of apple butter, and 12 qts of Applesauce I will end up making more apple sauce if I have enough time. This A&P class is taking up hours a day! Link to comment
Necie Posted November 9, 2007 Share Posted November 9, 2007 Ok--I have not posted here and I have meant to. I keep thinking...after I get this canned, or after I get that canned...and then there's always something else to can. So I am posting now-now remember this is for the whole summer. And then I will keep up from now on-PROMISE! I keep this list on the fridge and add to it when I get more done: 40 pints and 19 (3/4) pints-radish relish 5 quarts-mustard greens 2 quarts-green beans 14 quarts-cucumbers 20 pints-thousand island pickles 12 pints-mustard pickles 8 pints-hot bread and butter pickles 7 quarts-smoked turkey broth 63 quarts-tomato juice 140 pints-salsa 17 quarts-beef/vege soup 7 quarts-beef 6 pints-salmon 6 pints-beef liver 8 pints-pork/mushroom soup That's it as of today, more tomarrow..... Link to comment
ArmyOfFive4God Posted November 9, 2007 Share Posted November 9, 2007 THNX to Necie & HSM, I am canning 3 pts & 1 1/2 pt of chili & 1- 1/2 pt of a marinade/stock LO from when I made pork a couple days ago!!! Link to comment
Necie Posted November 11, 2007 Share Posted November 11, 2007 3 quarts shredded zucchini 13 (1/2 pints) caponata stuff The caponata stuff (thanks Ao5 ) is like a tapenade. Made it with bell pepper, mushrooms, eggplant, zucchini, garlic and some oregano and basil. Have 12 left-we ate one the other morning mixed in a breakfast scramble. Next: turtle soup and oxtail soup. Link to comment
ArmyOfFive4God Posted November 11, 2007 Share Posted November 11, 2007 YAY Necie! I'd love to see a pic!!! Link to comment
HSmom Posted November 12, 2007 Share Posted November 12, 2007 Originally Posted By: Necie The caponata stuff (thanks Ao5 ) is like a tapenade. Made it with bell pepper, mushrooms, eggplant, zucchini, garlic and some oregano and basil. Have 12 left-we ate one the other morning mixed in a breakfast scramble. I don't know what caponata is, nor tapenade. I do however enjoy a 'big ole mess of vegetables,' with eggs or otherwise. How about posting the recipe under the recipes forum? Link to comment
Necie Posted November 13, 2007 Share Posted November 13, 2007 I don't really have a 'recipe'. I used a site that Kayla posted on a chat: http://basic-recipes.com/r/cap/index.htm --as a reference, but I was cleaning out the freezers and had some eggplant, zucchini, mushrooms and LOTS of bell pepper. So I just ground them all up along with a bunch of garlic and added the herbs and oil and canned it. It's kinda like a spread or a relish, or I figure I can toss it with pasta or toss into eggs or really anything that I want some flavor-sloppy joes, goulash, chili, soups.... Here's definitions from Wiki on Pesto, Tapenade, and Caponata. http://en.wikipedia.org/wiki/Pesto http://en.wikipedia.org/wiki/Tapenade http://en.wikipedia.org/wiki/Caponata And one of my favorite recipe sites: www.cooks.com I haven't tried it, but I'm sure if you type any of these in, that there will be many. Link to comment
ArmyOfFive4God Posted December 7, 2007 Share Posted December 7, 2007 4 qts. beef stew, 6 pints of Great Northern beans, 2 of the latter which did not seal. But I also made a pot of pork, beans & tomatoes- seasoned, so I may just toss the unsealed ones in the mix as well & will do those up tomorrow. Will post pics later, tomorrow after I finish up. Link to comment
ArmyOfFive4God Posted December 7, 2007 Share Posted December 7, 2007 Yesterday's Great Northerns & beef stew: Link to comment
Violet Posted December 9, 2007 Share Posted December 9, 2007 Kayla, the jars of food look terrific !! Makes me hungry to look at them. Link to comment
ArmyOfFive4God Posted December 9, 2007 Share Posted December 9, 2007 THNX, Violet! Funny thing, the night before I started these, I was reading my Blue book. I always like to read the recipe before I can it, and Hubba says "Your 'other' Bible?" LOL I also canned a mix of GN beans, pork, some maters & spices on Friday, but I put them up & plum forgot to take a pic! Link to comment
dogmom4 Posted December 31, 2007 Share Posted December 31, 2007 Canned 7 quart jars of applesauce yesterday. Heard that ping! 7 times! The nice thing about it this time is I didn't have to keep checking the book every 2 seconds. I remembered how to do everything..much easier this time. Link to comment
ArmyOfFive4God Posted December 31, 2007 Share Posted December 31, 2007 Originally Posted By: dogmom4 Canned 7 quart jars of applesauce yesterday. Heard that ping! 7 times! The nice thing about it this time is I didn't have to keep checking the book every 2 seconds. I remembered how to do everything..much easier this time. Yay Stacy! Link to comment
ArmyOfFive4God Posted January 4, 2008 Share Posted January 4, 2008 5qt & 1pt of turkey shrimp stock. As long as none of them break in the canner. Link to comment
whitewolf55 Posted January 12, 2008 Share Posted January 12, 2008 I have several "red delicious" apples left over from the holidays. This may sound like a silly question, but can I use those in applebutter, applesauce, or apple pie filling. I always use a "tarter" apple, but can't let these go to waste. Thanks in advance. Link to comment
Violet Posted January 13, 2008 Share Posted January 13, 2008 You can use red delicious, but I think they are best canned in a syrup with the little red hot cinnamon candies ! Link to comment
whitewolf55 Posted January 13, 2008 Share Posted January 13, 2008 UMMMMMM.....thanks Violet....gonna try that one. Link to comment
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