mom11 Posted January 29, 2009 Share Posted January 29, 2009 Yesterday, I canned 33 quarts, 8 pints of vegetable/beef soup. I filled the jars, mostly with solids, so when I serve it, I will add more tomato juice, then pasta and cabbage. I processed the quarts for 90 mins., since this was actually "condensed soup." Friday, I pick up my cow...It weighed 600lb., so the butcher said I will probably get at least 200 lbs. of hamburger and 200 lbs. of cubed stew meat....So more canning, this weekend. Link to comment
kully Posted January 29, 2009 Share Posted January 29, 2009 Oh, Steph, tell me about your 4 qt. canner. Where did you get it, what brand is it? I'd love one , as I quite often would like to can smaller amounts. I hate dragging out the Big'un too. Link to comment
susie Posted January 31, 2009 Share Posted January 31, 2009 Soup, soup, and more soup. Potato and... dill carrot carrot and leek leek cabbage lentil Six different kinds of soups, about a dozen jars or so of each kind. I feel rich. Link to comment
Stephanie Posted January 31, 2009 Share Posted January 31, 2009 kully, sorry didn't notice your question at first. Here's the same canner that I got last weekend. It's for bid at Ebay. I got mine from an individual for $5 http://cgi.ebay.com/Mirro-8-Quart-Pressu...bayphotohosting What Violet said the rule of thumb was is whether it can hold 4 quarts and it does, just perfectly. There are several 8 qt canners (newer models) in different brands out there. Hope you find a good bargain! Link to comment
nmchick Posted January 31, 2009 Share Posted January 31, 2009 I canned the "beans with molasses sauce" which are just pork and beans. Got all the way through filling the jars, went to the freezer for the bag of pulled pork to add for the "3/4 inch piece of pork, ham, or bacon" and found that that bag of pulled pork was actually a bag of leftover Thanksgiving turkey! Figured adding a piece of turkey might be better than nothing, so we now have "turk and beans" and they are pretty dog gone good. I'm not sure the turkey is adding any taste at all, but DH says it is. These were not quite as easy as doing the raw pack chicken, but they were pretty easy. Much easier than doing the baked beans and taste about the same. And there's nothing in them that's going to give me a rash or make my blood pressure go up. Link to comment
Stephanie Posted January 31, 2009 Share Posted January 31, 2009 That is hilarious! Turk and Beans! Link to comment
urbanforager Posted January 31, 2009 Share Posted January 31, 2009 On my way home from work Thursday night, I stopped to forage behind Aldi's. I got a flat of vine tomatoes (and a couple of bags of really sweet tangerines, only two of which were squished, one in each bag. Honestly, the stuff they throw out!) I keep a list of the stuff I've put up that I've collected from "D-Mart". My fourteen pints of stewed tomatoes just went on the list. Link to comment
Canned Nerd Posted February 1, 2009 Share Posted February 1, 2009 In my area such reject foods are given to the local food banks instead of being tossed in the dumpster. I learned much of my canning dealing with that very ripe food and I turned around and taught others. It's all quality food, but just not "pretty" for the front of the store. Link to comment
Canned Nerd Posted February 1, 2009 Share Posted February 1, 2009 In my area such reject foods are given to the local food banks instead of being tossed in the dumpster. I learned much of my canning dealing with that very ripe food and I turned around and taught others. It's all quality food, but just not "pretty" for the front of the store. Link to comment
Josephine Posted February 1, 2009 Share Posted February 1, 2009 I was going to can apple jelly but my pot apparently is too small as the juice kept boiling up to the top and eventually I couldn't contain it and it boiled over! I need to stop doubling the recipe... Link to comment
Violet Posted February 1, 2009 Share Posted February 1, 2009 Josephine, We teach people to not double anyway. It often ends in syrup and not jelly. I would rather make two batches anyway to be sure they will gel. You can buy a special jam pot, but I just use my big dutch oven or a stockpot I have. I don't have a place to store another big pan. The jam pot would be lovely to have, though. I hope you find a nice big pan cheaply or even free . Now, that would be a blessing. This sure isn't much, but at least I didn't waste the mandarin oranges. I peeled and canned what I had.Only 4 half pints, but at least it is something. Link to comment
Josephine Posted February 2, 2009 Share Posted February 2, 2009 I used my 8 qt pot with 9 cups of juice and 6.75 cups of sugar (I don't often use pectin recipes). The recipe I use calls for 4 cups juice and 3 cups sugar. After I cleaned up the mess I put a dab of butter in the juice and that kept the boiling down under the rim. I think I will have to use a different large pot and use the stock pot to boil can the few jars I get with the normal amounts called for in the recipe. Link to comment
serendipity Posted February 3, 2009 Share Posted February 3, 2009 Glad you figured it out, Josephine! I did up 14 quarts of ground beef today. Link to comment
Josephine Posted February 3, 2009 Share Posted February 3, 2009 Originally Posted By: serendipity I did up 14 quarts of ground beef today. How many pounds of GB did you put in a quart? One of the grocery stores was having a London Broil sale $1.99 a lb, and I was going to have the butcher there grind the meat up for me, but for some reason he couldn't. It was hard to understand him, the grinder may have been broken. ?? Link to comment
serendipity Posted February 3, 2009 Share Posted February 3, 2009 Josephine, I am not exactly sure. I browned up 11 pkg., I think of ground beef, and they were around 3 lbs. each BUT I had leftovers and used broth, etc. I am so sorry, I couldn't tell you for sure. My best guess would be around 2 lb. per quart. Link to comment
Josephine Posted February 3, 2009 Share Posted February 3, 2009 Originally Posted By: serendipity I am so sorry, I couldn't tell you for sure. My best guess would be around 2 lb. per quart. Thanks! Link to comment
Virginia Posted February 4, 2009 Share Posted February 4, 2009 Since I work today, I will be canning turkey and chicken tonight. DS1 freezer just couldn't make it through 8 days w/o power, meat was cold with crystals, so I said bring it over, I'll can it. DIL cleaned their small house ALL day, and she couldn't even cook it in the oven and pick off the bone to help out. But, I cannot stand to have him lose all that meat, so I am glad to help him out. Ice storm is still very real here, but most can get around and well over half have power restored, today is Day 9. Link to comment
Homemaker Posted February 4, 2009 Share Posted February 4, 2009 Yesterday, I canned 14 quarts of split pea soup. I had lots left over, so we had some for dinner and I froze 3 quarts. My husband loves it so I am having a hard time building up my stock. He keeps breaking into the stash. Link to comment
kathy003 Posted February 4, 2009 Share Posted February 4, 2009 I have that same problem! Going along the lines that you only stock what you eat, no one seems to be able to keep their hands off of it. I figure eventually they will get used to all this good food being around and once they get used to it i'll be able to stock up better Link to comment
mom11 Posted February 4, 2009 Share Posted February 4, 2009 Tuesday, I canned 43 pints of ground beef with onion, garlic, and beef broth. Last night, I canned 53 pints of ground beef, with onion, taco seasoning, tomato juice, another 12 pints, of the beef, with onion, garlic, beef broth. Only one didn't seal. I started with a total of 80lbs. of ground beef. How's this...I went and picked up some of my cow...This is a BIG cow, so three trips, to bring it home. I took three packages of the hamburger to give to a neighbor, and a fourth, to cook, and make into nachos, at her house, for hers and mine. Three bites, into eating my plate of nachos, I bit into a rather large piece of bone...200lbs. of ground beef, and the first package, 3rd bite...I went, the next morning, to pick up more of my beef and asked the butcher about the bone. He said I was likely to find more and to let them know, they would get onto their employees, who need to be watched about this...Oh great! This piece of bone, was large enough, that one could break a tooth, biting into it. I also mentioned, that this meat is just full, of grissel. The butcher's wife, said, I needed to have let them know, that I didn't want that in it. She said, she didn't want a bit of it in hers...AND WHO DOES? I needed to TELL them! Wouldn't grissel free meat, be a GIVEN! I am so upset. I have had to pick all of that grissel, out of that meat and it has taken hours. I canned till 2am, Monday night, and till 1am, last night. I still have 120lbs. of frozen, raw meat, that I want to make into meatballs and meat loaves, to freeze. How am I ever going to get all that grissel out and make sure there is no bone, to gag my chicks, or break their teeth on?! I am so disappointed and frustrated! I guess, I should already know the answer to this one....Don't most people care about anything? Link to comment
Homemaker Posted February 4, 2009 Share Posted February 4, 2009 Wow Mom, You are a wonder woman canner!! Link to comment
sassenach Posted February 4, 2009 Share Posted February 4, 2009 ok, when canning hamburger you brown first, do you drain as much of the fat out as possible before putting in jars and processing it? any recipes for canned meatloaf or something similar would also be appreciated. Link to comment
Stephanie Posted February 4, 2009 Share Posted February 4, 2009 Hi Arby! The general rule is the less fat the better, although sometimes you add a bit to flavor, like with Pork and Beans. Meatloaf is not 'approved' as the density of the meat doesn't allow it to process properly. This is how Violet explained this to me. You can do small hamburger patties but I haven't done so. My favorite way to do the ground beef is the Seasoned Beef recipe in the Blue Book Link to comment
Violet Posted February 4, 2009 Share Posted February 4, 2009 Arby, Many folks put the cooked ground meat into a colander and rinse before they pack into the jars. Stephanie is right, no meatloaf, but meatballs and patties can be canned, but no bread crumbs, oatmeal, or anything like that is safe to add. Here is the way to do the ground meats : http://www.uga.edu/nchfp/how/can_05/ground_chopped.html Link to comment
Homemaker Posted February 4, 2009 Share Posted February 4, 2009 I just finished canning 10 quarts of chicken cacciatore. I really need to get a second canner so it doesn't take all day. I started prepping at 8am and now it's 4:15!! I must be doing something wrong. Link to comment
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