What are you canning today? Part 6

[ol'momma]

I just love how I'm being encouraged in my attempts to can for the very first time.....not. Thanxs for nothing folks! Thats ok. I'll push on by myself.

 

 

 

 

 

oh. and I still have to log in after every click on this board.....like ya all care. ppfftt!

Hey...I was cheering for you. I just was too lazy to post my cheers and hazzahs. For that, I apologize. You go Girl!

[ol'momma]

I did 12 1/2pts of Zucchini Marmalade today. The same kids who thought I was out of my head for making 'jam' out of squash are now fighting over who gets to eat the last few spoonful that wouldn't fill a jar.

[Violet]

Ol Momma, do you have the recipe posted for your marmalade ? Someone just gave me some more zucchini.

I know there are several recipes out there, but since you make one that is really good I would like to have your recipe. Thanks !!

 

 

[Cricket]

Yes, please Ol Momma!! I am accumulating lots of zucchini!! Marmalade would be yummy!

[ol'momma]

I'll post the one I used in the kitchen. I never did scare up Mom's recipe for it (she used marachino cherries in hers) but I found several that looked good at cooks.com and just picked one to fallow...

 

Today I canned 10 qt dill pickles and 3 pts pickled beets. Still have to do another batchof blueberry jam --this time for the neighbor lady who groveled and begged for me to do it. LOL

[FINE]

Yesterday:

 

7 quarts of chicken soup and 10 pints of dill pickles

 

Today:

 

planning to do peaches and try the Ball recipe for peach BBQ sauce. I have some tomatoes from the garden that need to get done too. I figured I won't use as much water if I do a big session today. I'm about to get started now! I need to clear more counter space though!

[Violet]

Something fishy is going on in my kitchen. I am canning fresh tuna, 33 half pints.

I would have a few more but we are eating some for dinner.

 

[FINE]

Something fishy is going on in my kitchen. I am canning fresh tuna, 33 half pints.

I would have a few more but we are eating some for dinner.

 

not now, but soon, we are going to have a teaching session about this, if you don't mind!?!

[ol'momma]

Yes! Yes! Teach me to can fish!! (And pickle it too...!)

 

 

Today I canned....Not a single thing! And it felt goo-ood!

 

[FINE]

Yes! Yes! Teach me to can fish!! (And pickle it too...!)

 

 

Today I canned....Not a single thing! And it felt goo-ood!

 

paraphrasing here, but if two are here in my presence...

c'mon sister!

[Canned Nerd]

This was a lazy week of canning a few jars of Old Fashion Hamburger Relish and today was a Tangy Dill Relish. I love doing the condiments.

 

[Violet]

It is so easy to can fish. Just basically like chicken. I do a raw pack. All my jars sealed, too. Got 33 half pints. I want to open one to see how it tastes. You know how it is.

Pickled fish can be made, but it is a fresh refrigerated food, not able to can it.

Remind me and I will post how to do all of this.

 

[Andrea]

Sigh, I have 20 lbs of ground beef to get canned this weekend. I'm hoping I have enough energy after I'm done to go buy 20lbs more and get that canned as well. In between, I need to cook up another double batch of salsa and process that. My tomatoes are finally going gangbusters!

 

(If you don't see me for a few days, you'll know why!)

[KatMom]

In the last 3-4 weeks I have canned: 28 pints and 4 half pints of salsa--3 quarts and 1 pint of peaches- 3 quarts of nectarines-and 3qts,and 1 pint of plums. Not a lot for 4 weeks but I just do this when I'm not having much pain or my ankles aren't swelling. I wish I didn't have the physical issues,cause I love doing the canning. It gives you a great sense of satisfaction and the jars are so beautiful to look at. And they tast so good. Katmom

[Donit]

Am taking a break this minute but butchered extra roosters today and am making 12-15 gallons of chicken stock and canning them tonight. I am also working on 5 boxes of apricots, making jam, apricot nectar and canning halves.

 

Go for it with the Tuna! I grew up canning it and it isn't hard. Store bought will never taste good again though!!!!

 

PS: You can freeze tuna and then can it later. It still turns out great! It is also good to brine and smoke it first and then can it!

 

 

[mishbloom]

OH help!

 

I think I just made a boo-boo! Violet!! *runs to hide behind you and cry*

 

I got a new Mirro 22 qt last week (I know, I know, why didn't I go with the Presto--even my old one is glaring at me like I'm an idiot).

 

Two questions:

 

1) 2 1/2 quarts of water is all that needs to go in that thing??? Are you kidding me? My Presto takes 2-3 inches of water. I can appreciate that since it's taller, it doesn't look like there's much--but it didn't seem like enough. Help!? *crosses fingers and prays it won't run out of water in the next 15 min*

 

2) My Presto gauge jiggles constantly once it's up to pressure. The Mirro is every couple of minutes (consistently). I did just find a guide that said as long as it's jiggling 2-3 times a minute, I'm good. (Why don't these instruction manuals spell out the "Little Details" a bit more clearly??) So am I good???

 

Anybody???

[Violet]

Mish,

You always use 2 ot 3 inches of water, not the quarts the manul says. It is not enough. The Mirro does only jiggle a few times a minute. To me it is easier to hear it the whole time so I know it is fine.

Also, Crazy and I have been told by a gal who sells pressure canners that Mirro parts are getting harder to find.

You can't take the canner back, I guess, since you are using it....

It will work fine, just have to learn how to use it. Some folks love the Mirro. Things will be Ok. I am sending you hugs.

Once you taste those great foods from the jars you will forget about the canner.

 

[Violet]

I canned 5 twelve ounce jars of pickled beans. Grated and froze 14 cups of zucchini. Froze 2 dozen eggs.

 

[Cricket]

Canned 20 pints of green beans yesterday. Yay!

[Donit]

Well I pulled my first all-nighter of the year last night canning stock and apricots. I just have to say....if I hear one more person say "I would never want to work that hard" just because they see 14 quarts of something cooling on the counter I may blow my gasket and flip my lid. Truly, I am the only person who knows how hard I work...and I thank God for that every day. It beats the whole world knowing what is in my basement.

 

The thing that makes me feel sad/pround/downright reverent is I know for a fact I'm not working nearly as hard as my grandmother did. I have never canned an entire cow in three days because I have no refrigeration or ability to freeze anything.

 

I guess it is hard for some to understand dedication to HARD WORK when its so easy, not to mention socially acceptable, to stand in line for a hand-out when we could be working, being productive. Working and being productive are about a LOT more than having a job with a paycheck. They are a state of mind and an internal structure. I bless the memory of hard-working, honorable grandmothers and all that they taught us.

 

I am rich in meaningful work!!!!! I am grateful, not looking for pity!!! Sorry for that rant, but it felt so good and I can't say it to the neighbors or they'll want to see my basement! I'm quite sure I'm not the only one here who has ever felt this way, too.

[beckyag]

I canned 5 twelve ounce jars of pickled beans. Grated and froze 14 cups of zucchini. Froze 2 dozen eggs.

 

Violet - How do you freeze eggs?

[WormGuy]

I'm not Violet but I'll try to help. Take a look here:

 

http://www.uga.edu/nchfp/how/freeze/eggs.html

 

 

 

Freezing

 

Eggs

Eggs can be stored for at least 1 month, covered in the refrigerator. Freezing is often unnecessary, but it can be done.

 

Preparation – Select fresh eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs.

 

WHOLE EGGS — Thoroughly mix yolks and whites. Do not whip in air. To prevent graininess of the yolks, add 1-½ tablespoons sugar, 1-½ tablespoons corn syrup OR ½ teaspoon salt per cup whole eggs, depending on intended use. Strain through a sieve or colander to improve uniformity. Package, allowing ½-inch headspace. Seal and freeze.

 

Another method of freezing a whole-egg mixture is to use ice trays. Measure 3 tablespoons of egg mixture into each compartment of an ice tray. Freeze until solid. Remove frozen cubes, and package in moisture-vapor resistant containers. Seal and freeze. Three tablespoons of the egg mixture (one cube) equal one whole egg.

 

EGG YOLKS — Separate eggs. Stir yolks gently. To prevent graininess, add 1-½ tablespoons sugar, 1-½ tablespoons corn syrup OR ½ teaspoon salt per cup of egg yolks, depending on intended use. Strain through a sieve. Package, allowing ½-inch headspace. Seal and freeze. One tablespoon of the yolk mixture equals one egg yolk.

 

EGG WHITES — Gently mix whites; do not whip. Strain through a sieve. No sugar or salt is needed. Package, leaving ½-inch headspace. Seal and freeze. Two tablespoons of the egg-white mixture equal one egg white.

 

 

 

John

 

 

[beckyag]

I'm not Violet but I'll try to help. Take a look here:

 

http://www.uga.edu/nchfp/how/freeze/eggs.html

 

 

 

Freezing

 

Eggs

Eggs can be stored for at least 1 month, covered in the refrigerator. Freezing is often unnecessary, but it can be done.

 

Preparation – Select fresh eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs.

 

WHOLE EGGS — Thoroughly mix yolks and whites. Do not whip in air. To prevent graininess of the yolks, add 1-½ tablespoons sugar, 1-½ tablespoons corn syrup OR ½ teaspoon salt per cup whole eggs, depending on intended use. Strain through a sieve or colander to improve uniformity. Package, allowing ½-inch headspace. Seal and freeze.

 

Another method of freezing a whole-egg mixture is to use ice trays. Measure 3 tablespoons of egg mixture into each compartment of an ice tray. Freeze until solid. Remove frozen cubes, and package in moisture-vapor resistant containers. Seal and freeze. Three tablespoons of the egg mixture (one cube) equal one whole egg.

 

EGG YOLKS — Separate eggs. Stir yolks gently. To prevent graininess, add 1-½ tablespoons sugar, 1-½ tablespoons corn syrup OR ½ teaspoon salt per cup of egg yolks, depending on intended use. Strain through a sieve. Package, allowing ½-inch headspace. Seal and freeze. One tablespoon of the yolk mixture equals one egg yolk.

 

EGG WHITES — Gently mix whites; do not whip. Strain through a sieve. No sugar or salt is needed. Package, leaving ½-inch headspace. Seal and freeze. Two tablespoons of the egg-white mixture equal one egg white.

 

 

 

John

 

Thanks WormGuy - I'm going to have to try freezing some.

[Tiger]

10 half pints of mango jam. My first attempt ever at mango jam. Tastes pretty yummy, though kind of on the sweet side.

 

It's mine, all mine ( ok, I'll share a little with those living in my house, but nobody else). I just love mangos.

 

 

[WormGuy]

19 quarts and 2 pints of chicken. Large pot of broth is cooling and I will can it up tomorrow. I think the roast will have to wait until Tuesday. I'm pooped...

 

 

 

John