Prickle Posted August 14, 2009 Share Posted August 14, 2009 Fruit Fresh they sell it with the other canning supplies. Link to comment
crankymom Posted August 14, 2009 Share Posted August 14, 2009 Fruit Fresh they sell it with the other canning supplies. Thanks! I finally got that answer from my Mom too! I felt like well Duh! But I didn't realize Fresh Fruit was a "commercial mixture of asorbic and citric acids"....lol! Link to comment
Violet Posted August 14, 2009 Share Posted August 14, 2009 Crankymom, If you will add it to the syrup instead of doing a presoak you will have nicer, fresher tasting peaches. Add 1 tsp. Fruit Fresh for every cup of syrup you make. It only adds vitamin C, won't hurt you, for sure. It even says on the jar to add to the syrups. Truthfully, I do not put my fruit in water to presoak it. Why water it down and ruin the flavor. Even if it browns before jarring, as soon as you put the syrup over them in the jars with the fruit fresh, they will become bright again. You can also crush six 500 mg. vitamin c tablets from the store and do the same thing. Link to comment
Crazy4Canning Posted August 14, 2009 Share Posted August 14, 2009 You can make your own Fruit Fresh by adding equal parts ascorbic acid powder (vitamin c powder) and then citric acid. I had a chemist friend of mine analyze fruit fresh and those are the two main ingredients, in addition to anti-caking agents. You will want to try to buy the vit C powder without bioflavanoids. These will lend a light color to your mixture. When you heat it, it will give it a slight off-color, but will blend into any syrup you are using for fruit or as a wash. I use this now and really like it. Link to comment
crankymom Posted August 15, 2009 Share Posted August 15, 2009 You can make your own Fruit Fresh by adding equal parts ascorbic acid powder (vitamin c powder) and then citric acid. I had a chemist friend of mine analyze fruit fresh and those are the two main ingredients, in addition to anti-caking agents. You will want to try to buy the vit C powder without bioflavanoids. These will lend a light color to your mixture. When you heat it, it will give it a slight off-color, but will blend into any syrup you are using for fruit or as a wash. I use this now and really like it. Thanks everyone for all your help. I really love this website and my rows of gleaming jars. I've been making peach cobblers lately with store bought canned peaches so a row of home canned peaches to make a cobbler with will be lovely this winter when I get the blahs. Link to comment
Crazy4Canning Posted August 15, 2009 Share Posted August 15, 2009 I think canned fruits are summer sunshine in a jar! They taste *so* much better than store bought, it isn't funny. Link to comment
crankymom Posted August 15, 2009 Share Posted August 15, 2009 I think canned fruits are summer sunshine in a jar! They taste *so* much better than store bought, it isn't funny. Yes Maam, it's just a vast amount of difference. My husband doesn't quite "get it" about the enhanced flavor but he does understand the improved sanitation. I don't really need anyone else's approval though (although I admit like it!) I just love how secure a full pantry/freezer makes me feel, especially when I know most of it is organic or the next best thing to it, and it's all been canned or carefully froazen with love. Link to comment
Crazy4Canning Posted August 16, 2009 Share Posted August 16, 2009 Well, despite a slew of interruptions and weird stuff happening (misplacing my flat lids, rings, just weird stuff!), 27 pints of pickled beets are on the counter cooling. It's been years since I did beets, the last ones in 2006 were terrible. I'm not sure what I did wrong, but they weren't cooked as well and ended up tasting like dirt with a vinegar chaser. I followed the recipe on these exactly. I did NOT add allspice, cloves or cinnamon because I don't like spices in my beets. I did use a bit of pickling spice, though. I did some in chunks, some thick slices, some thin, some shoestring, and some thicker shoestring. Because I used my mandoline slicer, I had some odd bits and ends which got tossed in odd jars for salads. This way, I get to see which sort I like best and plan accordingly. The next big shove is some chicken and berries are coming NEXT weekend! Happy canning, everyone! Link to comment
CrabGrassAcres Posted August 16, 2009 Share Posted August 16, 2009 Did 14 qts of beans/goat yesterday. That is enough of that for now. I have to get some jars of just meat started this morning. First named storm of the season is headed for the gulf and I do not need a freezer full of stuff if a storm hits and knocks out the electric. Link to comment
Cricket Posted August 16, 2009 Share Posted August 16, 2009 20 more pints of pole beans! (They are like flat green beans - like Italian beans). My Blue Lake bush beans are pretty petered out. Just cooking and eating what we get from them now. Link to comment
Jori Posted August 16, 2009 Share Posted August 16, 2009 Just finished up another 5 pints of Strawberry Banana Jam. Aldi is having a sale on Strawberries - $1.00 a lb. Link to comment
Simplegirl Posted August 17, 2009 Share Posted August 17, 2009 7 pints of salsa and 4 pints of pizza sauce Link to comment
Homemaker Posted August 18, 2009 Share Posted August 18, 2009 I took a while off from canning this spring/early summer. I was busy getting the garden going and building my new coop as well as doing some home repairs. I didn't even read this forum until today because I didn't even want to think about canning. I had a lot of catching up to do here. You all seem to have kept busy. Well, I started up again in July and I'm posting my total so far for July and August. Green beans: 14 quarts of my Moms 42 pints of mine Chicken spread: 29 half-pints (This item is no longer approved by the gov.) Pork and beans: 50 quarts chicken a-la-king: 5 quarts Tomato sauce: 31 pints BBQ sauce: 29 pints The shelves are filling up and I'm planning to build another. Link to comment
Christy Posted August 18, 2009 Share Posted August 18, 2009 5 pickled zucchini 4 plum and carrot chutney At the BOL there are now 24 jars of pickled zucchini all done in the old washkettle and on woodfire. Link to comment
Crazy4Canning Posted August 18, 2009 Share Posted August 18, 2009 Wanted to add in here that my Costco is selling 2 really great books: The Complete Book of Small Batch Preserving (2nd Ed) by Ellie Topp & Margaret Howard $18.99 AND The Complete Ball Book of Home Preserving $18.99 I splurged and got them - OMG, I'm so glad I did! They are FABULOUS! Link to comment
Homemaker Posted August 18, 2009 Share Posted August 18, 2009 C4C, Do they have any different and unique recipes for canning meats? I'm ready to try some new stuff. We like variety!! Link to comment
WormGuy Posted August 19, 2009 Share Posted August 19, 2009 I did 28 quarts of chili today and still have enough meat left over for another 28 quarts. I may try another batch tomorrow before I go to work. John Link to comment
Jayceef Posted August 19, 2009 Share Posted August 19, 2009 This is what we canned today. After cleaning this up (myself) I think I'll talk to a divorce lawyer. Link to comment
Christy Posted August 20, 2009 Share Posted August 20, 2009 Well impressive Jayceef. canning envy here Link to comment
Simplegirl Posted August 20, 2009 Share Posted August 20, 2009 7 quarts of green beans. Have enough to last us for a LONG time I think. Tonight will be chil base sauce and pinto beans. Link to comment
Jori Posted August 21, 2009 Share Posted August 21, 2009 5 more quarts of Chicken Soup & am waiting on blueberries (3 pts when finished). Link to comment
Jayceef Posted August 21, 2009 Share Posted August 21, 2009 Just saw your post Christy. Thanks! It was a lot of work. The picture posted twice by accident, so only one table of canned stuff. Still I am taking the day off tomorrow to go to lunch and garage sales with my mom. We are probably going to can some corn this weekend. My uncle gave us permission to take as much sweet corn from his field as we wanted. DH went and picked over 100 ears today. Link to comment
ScrubbieLady Posted August 21, 2009 Share Posted August 21, 2009 I did 9 half-pints of wild plum jelly yesterday. Today, it will be blackberry/elderberry jelly. We had a bumper crop of plums this year. Extras are proving popular at the Farmer's Market. Link to comment
Jori Posted August 21, 2009 Share Posted August 21, 2009 Are blackberries still in season? I can only find the ones at the store. Link to comment
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