The Canning Thread

smkranz · Aug 21, 2020

Very generous, thank you! I should be good for now. I came home from today’s round with some of the jars from target and Walmart, and have 4 cases of pints on the way. I did stock up on regular and wide lids back when I could.

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Biff_N · Aug 22, 2020

When canning peaches is it best to do so when they are firm or let them ripen to be slightly soft? I plan to peel and slice them. Thanks

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wilcam47 · Aug 22, 2020

Biff_N said:
When canning peaches is it best to do so when they are firm or let them ripen to be slightly soft? I plan to peel and slice them. Thanks

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its a fine line...i use this guide

https://pickyourown.org/peachescanning.htm

MigraineMan · Aug 23, 2020

Finished the first jar of experimental pickled eggs this afternoon. Made a pickled-egg egg salad sammich. There were plenty of pickled onion and pepper chunks in the brine, so I added them to the mix. Stirred in a little mayo, then augmented the toasted wheat bread with strips of bacon and some fresh tomato slices from the garden. Om nom nom.

I expect to be contributing to greenhouse gas emissions later this evening.

smkranz · Aug 23, 2020

MigraineMan said:
Finished the first jar of experimental pickled eggs this afternoon. Made a pickled-egg egg salad sammich. There were plenty of pickled onion and pepper chunks in the brine, so I added them to the mix. Stirred in a little mayo, then augmented the toasted wheat bread with strips of bacon and some fresh tomato slices from the garden. Om nom nom.

I expect to be contributing to greenhouse gas emissions later this evening.

I smell something...

smkranz · Aug 23, 2020

Today's process was 6 jars of Bread & Butter Pickles (2 quarts of whole 3-4" cocktail cukes, and the rest were Kirby cukes sliced into thick chips and sandwich slices, plus a jar of baby corn) using this recipe from the Ball Blue Book Guide to Preserving. I doubled the brine recipe (and I have two pints left-over for the next batch of quail eggs), plus added an additional cup of vinegar because the brine was a little too sweet to my taste. I also used only 1 medium-sized red onion, and added four sliced up fresh jalapeño peppers.

Process-wise, I did not put the cukes into the boiling brine before stuffing them into jars. (I can't really find any published explanations as to why some recipes pre-boil the pickles before filling jars, and some don't.) Hot jars were stuffed tight with pickles, topped with boiling brine, then processed for 15 minutes.

Archeryrob · Aug 24, 2020

My buddy said his wide made the canned cinnamon apples recipe and substituted cucumbers and it was fantastic. He said they are like candied cucumbers.

MigraineMan · Aug 24, 2020

10-days in the brine. Pretty and yummy, what's not to like?

pbharvey · Aug 24, 2020

I followed a recipe and now my wife thinks I’m a genius. (From the Food Wishes guy on YouTube.)

They turned out great.

Rambler · Aug 24, 2020

MigraineMan said:
10-days in the brine. Pretty and yummy, what's not to like?

I like to make them into deviled eggs.

tallen702 · Aug 24, 2020

3qts of gumbo in the books. Just add rice and filé when you warm it back up.

lazarus · Aug 25, 2020

Bah. Canned some green beans and corn. Accidently put the lid on too tight on the corn and popped the bottom off the jar.

I managed 1 pint of corn out of the bed of corn I planted. I knew I was doing much wrong when planting, but still hoped for the best. Got corn on the cob for 5 out of it and then 1 pint for canning on top of that. Mostly small ears and poor pollination (the earliest and largest ears got pretty good pollination). I planted it a couple weeks late. Both too tight by not properly thinning, but also not sufficient numbers (only 2.5 rows). Plus where I located the bed turned out to have shade until about noon by late summer (when I planted it in late May, it had sun by 10am until sunset. Now its like 12pm until sunset). Also didn't hit it with enough water in July when it was just baking and we didn't get a ton of rainfall (at least not right where I am). Kind of an "everything wrong".

Next year, earlier planting. If it is cold late like it was this year, I'll do a row cover to protect it. I am shifting the bed about 50ft and that'll get the corn in to the sun by around 9:30am, but all summer long it'll get sun by then. I'll properly thin it and I am planning either two 5x5 beds or a 5x10 bed. Planting green beans in among it once the corn has come up to keep the weeds down (I've been hand weeding) as well as fix some extra nitrogen for it.

Anyway, I salvaged the corn from the pressure canner. The bottom broke off cleanly. Going to use it in corn bread tonight. But still sad about it.

Green beans are a bright spot though. Planted 6 of them in a bed with potatoes and peanuts. Been getting about a quart of green beans from them about every 4-5 days for most of the last month. I canned two quarts yesterday. Planting probably 6 more down in the bed that held the corn in the next couple of days. Hopefully the lower sun won't prove to be a huge issue, but should hopefully get some green beans out of them by the first frost. Should at least improve the bed for planting something in it next summer (but not corn).

CharlieFoxtrot · Aug 25, 2020

lazarus said:
Bah. Canned some green beans and corn. Accidently put the lid on too tight on the corn and popped the bottom off the jar.

I managed 1 pint of corn out of the bed of corn I planted. I knew I was doing much wrong when planting, but still hoped for the best. Got corn on the cob for 5 out of it and then 1 pint for canning on top of that. Mostly small ears and poor pollination (the earliest and largest ears got pretty good pollination). I planted it a couple weeks late. Both too tight by not properly thinning, but also not sufficient numbers (only 2.5 rows). Plus where I located the bed turned out to have shade until about noon by late summer (when I planted it in late May, it had sun by 10am until sunset. Now its like 12pm until sunset). Also didn't hit it with enough water in July when it was just baking and we didn't get a ton of rainfall (at least not right where I am). Kind of an "everything wrong".

Next year, earlier planting. If it is cold late like it was this year, I'll do a row cover to protect it. I am shifting the bed about 50ft and that'll get the corn in to the sun by around 9:30am, but all summer long it'll get sun by then. I'll properly thin it and I am planning either two 5x5 beds or a 5x10 bed. Planting green beans in among it once the corn has come up to keep the weeds down (I've been hand weeding) as well as fix some extra nitrogen for it.

Anyway, I salvaged the corn from the pressure canner. The bottom broke off cleanly. Going to use it in corn bread tonight. But still sad about it.

Green beans are a bright spot though. Planted 6 of them in a bed with potatoes and peanuts. Been getting about a quart of green beans from them about every 4-5 days for most of the last month. I canned two quarts yesterday. Planting probably 6 more down in the bed that held the corn in the next couple of days. Hopefully the lower sun won't prove to be a huge issue, but should hopefully get some green beans out of them by the first frost. Should at least improve the bed for planting something in it next summer (but not corn).

Corn is one of those plants I stopped growing, takes up too much space, is a very heavy feeder and I can get it locally just as good (honestly probably better) than I can grow.
Our beans have been off the hook this year as well.

lazarus · Aug 25, 2020

CharlieFoxtrot said:
Corn is one of those plants I stopped growing, takes up too much space, is a very heavy feeder and I can get it locally just as good (honestly probably better) than I can grow.
Our beans have been off the hook this year as well.

I’ll probably give up at some point. But I am probably going to give it a couple more seasons. Kind of want to try to “figure it out” first. Then I’ll probably reuse those beds for barley for a year or two to supplement for brewing (I probably won’t malt it, just partial mix in to already malted barley). Just to give that a try also.

tatoocrab · Aug 25, 2020

I didn't have room for corn but popcorn worked great for me. Dry it out put it in bags or jars better then store bought.
Last for years

CharlieFoxtrot · Aug 25, 2020

lazarus said:
I’ll probably give up at some point. But I am probably going to give it a couple more seasons. Kind of want to try to “figure it out” first. Then I’ll probably reuse those beds for barley for a year or two to supplement for brewing (I probably won’t malt it, just partial mix in to already malted barley). Just to give that a try also.

Barley sounds interesting. We always let our kids pick one thing each year to grow. My son picked wheat one year. We had a little 10x10 plot. We cut it, dried it, threshed it and ground it. A metric s-ton of work for one small sized loaf of bread! A good lesson though.

lazarus · Aug 26, 2020

CharlieFoxtrot said:
Barley sounds interesting. We always let our kids pick one thing each year to grow. My son picked wheat one year. We had a little 10x10 plot. We cut it, dried it, threshed it and ground it. A metric s-ton of work for one small sized loaf of bread! A good lesson though.

That's pretty much what I am going in for. Well, hopefully slightly reduced work. I've seen a lot of plans for a bucket thresher using a drill, chains and bolts. How well it really works of course is another question...

But I think it would be an interesting experiment. But unless the world ends and my ONLY way to make beer is growing my own barley and malting it, the math is (or was a few months ago) 95 cents per pound of malted 2-row barley for a 55lb sack. From what I can find, barley is around 2.6 tons an acre. So the 10x20 plot I'd consider doing is around 26lbs of barley (seems to be a fair amount higher yielding than wheat).

Figuring I'll F stuff up, maybe 15lbs? So likely an imperial crap ton (the way god intended us to measure things!) of work to save $15. And I'd bet my bucket thresher is probably going to cost that much to build....

CharlieFoxtrot · Aug 26, 2020

lazarus said:
That's pretty much what I am going in for. Well, hopefully slightly reduced work. I've seen a lot of plans for a bucket thresher using a drill, chains and bolts. How well it really works of course is another question...

But I think it would be an interesting experiment. But unless the world ends and my ONLY way to make beer is growing my own barley and malting it, the math is (or was a few months ago) 95 cents per pound of malted 2-row barley for a 55lb sack. From what I can find, barley is around 2.6 tons an acre. So the 10x20 plot I'd consider doing is around 26lbs of barley (seems to be a fair amount higher yielding than wheat).

Figuring I'll F stuff up, maybe 15lbs? So likely an imperial crap ton (the way god intended us to measure things!) of work to save $15. And I'd bet my bucket thresher is probably going to cost that much to build....

We just held it up over a tarp and smacked it with a broom

. Whole thing was inspired by a trip to Mt. Vernon. #2kid just though Washington’s 16 sided threshing barn was awesome.

trafficguru26 · Aug 26, 2020

I pickle and can my cucumbers and my squash. I prefer the wide mouth jars (just easier to put stuff in them). I don't have a pressure canner. I use my roaster oven. Put about an inch of water in it and put your jars in and turn it up to 450. Then I cook my brine until boiling. stuff the hot jars with goodies then pour boiling brine in. Put the lids on and hand tighten. sit the jars on the counter and cover with a towel to slowly cool. You should start hearing the lids "tink" as they cool and seal. I do pickles, squash, okra, relish and salsa verde this way.

chesapeakeIRON · Aug 26, 2020

Canned about 30-32 pickled Eggs , Two with Beet juice based brine (White Vinegar, Apple cider vinegar, salt, sugar, beet juice, whole cloves, red onion)

The other is a spicier version with with red onions and jalepeno's, the brine was white vinegar, apple cider vinegar, pickling spice, salt, sugar, garlic)

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