The Canning Thread
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Just wait and watch. I'm sure there will be a canner glut now that people have actually received them and tried it once. ...And realized that it actually takes effort.
Today’s efforts produced 8 pint jars of hot and spicy chips based on Ball Blue Book’s Cucumber Sandwich Pickles recipe (roughly doubled) with 2 jalapeño and 2 habanero peppers (with seeds) added; and
16 jars (14-1/2 pints and 2 pints) of jalapeño & habanero jelly. Also based on the Jalapeño Jelly recipe in the Ball Blue Book (almost tripled) using mostly jalapeños and about 8 habaneros. Early returns inform us that this jelly is freaking delicious.
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16 jars (14-1/2 pints and 2 pints) of jalapeño & habanero jelly. Also based on the Jalapeño Jelly recipe in the Ball Blue Book (almost tripled) using mostly jalapeños and about 8 habaneros. Early returns inform us that this jelly is freaking delicious.
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Oh, I'm still looking, if I don't want to wait for an All American, Walmart in Laurel has Ball pressure canners, but not sure of the price.
Orange Pineapple Carrot & Lemon Marmalade. Pretty tasty mix, hopefully it sets up.
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wilcam47
Ultimate Member
The apricot jam sounds good
Pushrod
Master Blaster
We knocked out another 5 pints of beef broth this morning, and simultaneously vacuum sealed and froze 6 more months' worth of German deli meats and sausages from Rieker's Fine Meats in Philly. Sunday morning multitasking.
I grew up on Rieker's stuff, their sausages are all house-made. But since the folks are gone we don't get up there too often any more. My sibs and I (and spousal units) celebrated what would have been our dad's 95th birthday this coming week, with lunch at his favorite restaurant and toasted his life with his favorite cocktail, a gin martini with a twist.
I grew up on Rieker's stuff, their sausages are all house-made. But since the folks are gone we don't get up there too often any more. My sibs and I (and spousal units) celebrated what would have been our dad's 95th birthday this coming week, with lunch at his favorite restaurant and toasted his life with his favorite cocktail, a gin martini with a twist.
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Those look spectacular!
wilcam47
Ultimate Member
Pushrod
Master Blaster
They are fantastic eating, plus I put them on everything from sandwiches to soups!
Snav
Active Member
Canning question
In the pics I'm seeing all have rings attached.
I started canning in 2018 so no expert and I only can meat, Beef/pork/chicken and meals like beef stew so 90min@15psi. My initial research was that two things to do are remove rings so bad seals can be detected or won't be caused, also don't stack as pressure on the lid can break the seal. I've had maybe 4 jars out of 100 that didn't seal and just put in fridge to eat later.
Is leaving the rings on a nonissue?
In the pics I'm seeing all have rings attached.
I started canning in 2018 so no expert and I only can meat, Beef/pork/chicken and meals like beef stew so 90min@15psi. My initial research was that two things to do are remove rings so bad seals can be detected or won't be caused, also don't stack as pressure on the lid can break the seal. I've had maybe 4 jars out of 100 that didn't seal and just put in fridge to eat later.
Is leaving the rings on a nonissue?
wilcam47
Ultimate Member
We always leave rings on
I do check the seals by taking the rings
off before putting them up, but i loosely put the rings back on so that I have them handy when a jar is opened.
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tatoocrab
Active Member
I take rings off and don't stack jars if something goes wrong the seal will break.
And I will know jar is bad but I have never had a lid blow.
And I will know jar is bad but I have never had a lid blow.
Was in Tractor Supply this morning and noticed they had their canning supplies stocked. They had boxes of lids both wide and regular mouth. 12 for $2.99! They used to be in boxes of 15 IIRC.
When I was a kid in the 60s my grandmother had a 1 acre garden in the middle of town, along with raising rabbits and chickens for meat. I grew up learning to can every vegetable you can think of. Her income was about 80 dollars a month, back then electric was 10 bucks a month. I remember her basement was 40' x 40' and had dozens of shelves just stacked with food. She must have been the original prepper. She had canned goods form the 40s they were wire bail jars with rubber seals. I remember opening one of her dill pickle jars and just as crispy as when they were canned. They really puckered you up but so good. One of the best canned meats I loved was pickled beef/deer heart, so good. My wife and I just canned some fiddle heads, they taste like a green bean but really loaded with antioxidants. We canned them like you would any vegetable except we added garlic cloves to them. I was able to tap some sycamore trees this spring and made about 1/2 gallon of syrup and I like it better than maple syrup. We do not grow a garden but we buy local and can from there.
Archeryrob
Undecided on a great many things
You don't have that pickled heart recipe, do you? I got two to do and was going to try Bread and butter pickle brine on them if I can't find better. I was not terribly thrilled with the one I did before.
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