RNMOM Posted September 23, 2008 Share Posted September 23, 2008 I love looking through the canning posts. I hope it's OK that I started a part three. I am curious to know what you hard core canners are still up to. I made some ham and bean soup to can today. So easy! 1/2 C navy beans 1/3 C cubed ham 1T onion chopped 1T celery chopped 1 tsp salt 1/4 tsp pepper Fill quart jar with water and pressure can for an hour and 15 minutes at 15 pounds of pressure for my altitude. First 7 jars have just finished sealing. Next 7 are in the pressure canner. Tomorrow I'm out to pick some ripe tomatoes and make more salsa and start up a batch of spaghetti sauce. I can't get enough of that stuff. Has anyone ever made your own pork and beans? I think I'll try that one of these days....when I get done with the peaches, applesauce, apple pie filling........ Link to comment
mom11 Posted September 23, 2008 Share Posted September 23, 2008 Today I canned 23 quarts, 1 pint of apple pie filling...Now instead of 10 bushels of apples, I only have 9 and 1/4 bushels and 10 more bushels coming on Wednesday....OHHHHH!!!! Thank goodness for those little apple peeler thingies....I bought a second one, so two can peel. Link to comment
sjllm Posted September 25, 2008 Share Posted September 25, 2008 Yesterday I canned 7 pints of green tomatoe salsa and today I canned 18 qts. of veggie soup. Link to comment
Carie Posted September 25, 2008 Share Posted September 25, 2008 Today I canned 13 pints of tomato soup. For dh. I think that tomato soup is yucky! Anyway, tomorrow we are doing green beans, apple pie filling and beef stew. Blessings, Carie Link to comment
nmchick Posted September 25, 2008 Share Posted September 25, 2008 Seven pints of tomatillo salsa. The tomatillos are going crazy! Link to comment
RNMOM Posted September 26, 2008 Author Share Posted September 26, 2008 What do you to them to put them up??? Link to comment
sjllm Posted September 26, 2008 Share Posted September 26, 2008 RNMOM, I soak them overnight, than rinse them well, fill the jars about 3/4 full, fill jars with boiling water, add 1 tsp. salt to each jar and can them at 10# pressure for 90 min. I love having them canned and ready to go! Link to comment
sjllm Posted September 27, 2008 Share Posted September 27, 2008 14 qts. garbonzo beans Link to comment
mom11 Posted September 27, 2008 Share Posted September 27, 2008 Yesterday...34 quarts, 4 pints applesauce and 5 quarts, 1 pint apple pie filling Today....11 quarts applesauce and 10 quarts, 2 pints apple pie filling Link to comment
midwest prepper Posted September 27, 2008 Share Posted September 27, 2008 How do you all do your apple pie filling? My trees were loaded with apples this year & I must do up the rest of them.I've already done applesauce & apple butter but thought pie filling would be great. Link to comment
etp777 Posted September 28, 2008 Share Posted September 28, 2008 8 pts and 2 half pints of pork stock. Link to comment
Crazy4Canning Posted September 28, 2008 Share Posted September 28, 2008 Carie, I treat tomato puree as tomato soup. I think it tastes better. You're not alone, my DH just won't eat either. Link to comment
etp777 Posted September 28, 2008 Share Posted September 28, 2008 Today will be beef in red wine sauce from ball blue book. Not sure how much it'll be yet, still simmering for an hour. Link to comment
Crazy4Canning Posted September 29, 2008 Share Posted September 29, 2008 I did 56 pints of applesauce...qts are just too much for us! Link to comment
mom11 Posted September 29, 2008 Share Posted September 29, 2008 22 quarts, 1 (12oz) applesauce.....I picked another 6 bushels of apples today, for a total of 26 bushels for us and 3 to give away. Link to comment
Cricket Posted September 29, 2008 Share Posted September 29, 2008 Yesterday I canned 8 half-pints of Salsa Verde and the day before I canned 12 half-pints (plus two four ounce jars) of House Salsa. I had to take it real slow, and sit down for the chopping and peeling, but I could not let the last of our garden produce go to waste! Link to comment
Violet Posted September 29, 2008 Share Posted September 29, 2008 We use the USDA recipes for pie filling. You need Clear jel, which you normally order online. It is not safe to use cornstarch, flour, or tapioca when canning pie fillings. http://www.uga.edu/nchfp/how/can_02/canpie.html Link to comment
sjllm Posted September 30, 2008 Share Posted September 30, 2008 I just canned 25 pints of apple butter and I still need to can the sauerkraut. I`m not sure if that will get done today, tomorrow I need to can pizza sauce. Link to comment
sjllm Posted September 30, 2008 Share Posted September 30, 2008 I just canned 25 pints of apple butter and I still need to can the sauerkraut. I`m not sure if that will get done today, tomorrow I need to can pizza sauce. Link to comment
sjllm Posted September 30, 2008 Share Posted September 30, 2008 oops, I`m sorry for the double post. Link to comment
MamaTiger Posted September 30, 2008 Share Posted September 30, 2008 11 jars of apple slices done this weekend 28 jars of apple slices done today Link to comment
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