Jasminegirl Posted May 26, 2009 Share Posted May 26, 2009 Good evening everyone! Yesterday I was able to can 18 more pints of potatoes (bringing me a total of 54 pints) and today canned 7 quarts of green beans, waiting for them to ping (making that a total of 37 quarts), and in 5 minutes I will be putting 7 quarts more of potatoes in the canner (bringing that a total of 37 quarts). Gave my Sister & Mom the other half bushel of beans to snap & can b/c they havent put any up yet this year and I wanted to spend time with my grandson while his parents took a day to themselves. So I am late getting my canning done today, they didn't pick him up til around 6:00 this evening. Hope all of you are getting some canning done already. Link to comment
Jake Posted May 28, 2009 Share Posted May 28, 2009 I made 7 more quarts of rhubarb sauce. I like it better than apple sauce and my rhubarb must be sweeter than most people's because I only need to add 1 cup of sugar to 10 cups of rhubarb. I see recipes calling for 1 to 4 or 1 to 8 ratio of sugar to rhubarb, that would be way too sweet for me. Next I will can up some rhubarb juice, it makes a nice summer drink, similar to lemonade. It is a long time till anything else is ready in the garden for canning so the rhubarb gives me a fix for my canning addiction for now. I see ham is on sale now, maybe I will do some of that next. Happy canning to all. Link to comment
TurtleMama Posted May 30, 2009 Share Posted May 30, 2009 You can can ham????? *realizing how silly that sounds* Link to comment
Jasminegirl Posted May 30, 2009 Share Posted May 30, 2009 today I canned 7 quarts more of potatoes (total 44 quarts) & 7 quarts more green beans (total 58 quarts). Gave another 7 quarts of beans to Mom & Sis to can for themselves. I was too tired to do any more. Link to comment
PoGo Posted May 30, 2009 Share Posted May 30, 2009 I had a flat of strawberries to process. I made Chocolate Strawberry Spread, Strawberry Jam, and ate some raw, and made Strawberry Shortcake. Link to comment
marylp Posted May 31, 2009 Share Posted May 31, 2009 Pinto beans, chicken breasts, sirloin chunks etc.. where does everyone get these recipes? I have never canned anything! Just strating to learn and terrified. Link to comment
Stephanie Posted May 31, 2009 Share Posted May 31, 2009 Hi mary! I just saw your request on the other thread and am going to look up some threads and info for you. Here's a good place to get started, go to the link and then choose a category, it will show you a lot of those recipes. http://www.uga.edu/nchfp/publications/publications_usda.html Link to comment
Canned Nerd Posted May 31, 2009 Share Posted May 31, 2009 You should also get the Ball Blue Book of Preserving (about $5). Often referred to as the bible for canners. It has a lot of good recipes and indispensable information for beginner canners. There is a brand new book, their 100th Anniversary that has come out. Well worth getting. Link to comment
Jasminegirl Posted May 31, 2009 Share Posted May 31, 2009 Have my going right now, will be turning off in 5 minutes. Put 4 quarts half & half potato & green beans, 2 quarts only potato & 1 quart just snap beans. Won't have to do anything else with my canner until Monday or Tuesday. Gave Mom & Sis beans and she put 7 quarts up of them and just turned off her canner with 9 pints of potatoes. Link to comment
marylp Posted May 31, 2009 Share Posted May 31, 2009 Thank You Stephanie and Canned Nerd! I am waiting for the book in come in the mail. I cant wait! I will be bugging you alot for advice. I hpoe you dont mind. Mary Link to comment
ArmyOfFive4God Posted June 2, 2009 Share Posted June 2, 2009 I've got my second canner load of beef stew going. The first 7 all sealed, YAY!! There's 3 more in there now. Will LYK if they seal. If they do, that's 10 24oz jars of beef stew! Link to comment
Josephine Posted June 6, 2009 Share Posted June 6, 2009 I've got 12 pints of ground beef and onions in the canner now. They're just the right size for mixing with a jar of spaghetti sauce (store bought for now, unfortunately) and putting over pasta for dinner. Skinless, boneless chicken breast are on sale at $1.99 a lb (not as good as the $1.69 they once were), I'll be canning that next. Link to comment
Josephine Posted June 18, 2009 Share Posted June 18, 2009 Got the chicken canned, 4 packs (I forget how many pounds, plus I cut off the fate,etc to make stock), I got 12 pints. Link to comment
ScrubbieLady Posted June 19, 2009 Share Posted June 19, 2009 Okay, guess I am running a bit behind. I put up 6 pts of applesauce and I have a pot of apple butter cooking down in the crockpot to can tomorrow morning. After that, it will be plum jelly. I have some spaghetti sauce to put up but not much. Any reason why I can't put it in the waterbath canner at the same time as the apple butter and just not take it out as soon? The canner is big enough. Link to comment
Violet Posted June 19, 2009 Share Posted June 19, 2009 Scrubbie, as long as your sauce recipe is safe for water bath processing there is no reason not to process at the same time. When you say spaghetti sauce, that makes me concerned about doing it in a BWB canner. Link to comment
mom11 Posted June 19, 2009 Share Posted June 19, 2009 Earlier this week, 5 quarts black raspberry pie filling. Today 39 jars, peach jam and 13 quarts peach pie filling. Link to comment
brendajo Posted June 19, 2009 Share Posted June 19, 2009 My nine year old DGD has helped me can 48 qts. of green beans this week. Link to comment
farmgirlwannabe Posted June 19, 2009 Share Posted June 19, 2009 Taking my first shot at strawberry jam today! Link to comment
FINE Posted June 20, 2009 Share Posted June 20, 2009 Taking my first shot at strawberry jam today! me too!! I made 8 half pints of strawberry jam tonight. Not very impressive, I know. BUT, it was the first time I've ever canned anything! The whole house got excited when we'd hear a "ping"!! Link to comment
Canned Nerd Posted June 20, 2009 Share Posted June 20, 2009 It's impressive to me! Congratulations! Link to comment
sassenach Posted June 20, 2009 Share Posted June 20, 2009 woohooo Fine! Heck Ive made jam before... and when I got my canner a few months ago, I tried to make strawberry jam and it didnt jell, so ended up with syrup and stuff for ice cream! So, you did just fine! It was because I had more strawberries altogether , and was too much for the amount of pectin I used as per recipe. Glad it worked for you. Link to comment
FINE Posted June 20, 2009 Share Posted June 20, 2009 thanks for the congratulations! I keep looking at the jars and think how pretty they look! arby: I was so afraid of making a mistake that I followed the recipe to exact measures. I did have some extra strawberries too. I figured we'd use them for smoothies or dehydrating and fought the urge to throw the extras in the pot. I was just pouring over the "for dummies" section at the beginning of the Ball book, thinking the corn relish sounds easy enough. So that may be my fun tomorrow. This could be addicting! Link to comment
Stephanie Posted June 20, 2009 Share Posted June 20, 2009 Corn Relish?? Oh My, now that sounds tasty. :::leaving to get the Blue Book which is on my nightstand::: Link to comment
Jori Posted June 20, 2009 Share Posted June 20, 2009 3 half pints & 10 pints of strawberry jam; 6 half pints and 6 pints of strawberry rhubarb jam. Dehydrating Marjoriam, have 2 gallon bags of strawberries (the leftovers from the 5 buckets) in the freezer and a few stalks of rhubarb as well. Strawnana jam has been a huge hit so I'm going to try and do more this week as well as triple berry jam. Need to start dehydrating strawberries - how many is enough? Link to comment
sassenach Posted June 20, 2009 Share Posted June 20, 2009 Yep, corn relish is really one of those things I want to can too! I love that stuff! Link to comment
Recommended Posts
Archived
This topic is now archived and is closed to further replies.