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Old 07-24-2010, 12:02 PM
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Default Canning and preserving

This past autumn I made a dozen jars of applesauce and another dozen jars of spiced apples with rum and cloves.

Made fig preserves last week.

This week I'm planning on doing peach preserves and a plum/mango jam. I also am thinking of doing crushed tomatoes or a creole tomato ketchup.

I'm a Ball gal, but I do like the mason jars with the metal clips.

Anyone else getting busy with the summer bounty??
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Old 07-24-2010, 04:50 PM
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Default Re: Canning and preserving

Just about to water bath 10 half pints of peach preserves. I used about 8 pounds of peaches, a cup of honey, 3-4 pounds of sugar and 1/2 c brandy.

Still in the pot is a fruit blend - mangoes, plums and lime. Probably only get 4 jars of that.

Damn, it smells very good in here.
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Old 07-24-2010, 06:05 PM
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Default Re: Canning and preserving

I've never really done any canning and preserving although I've watched my mother and dad do it long ago. I'm sure their techniques weren't up to date.

I'm thinking that I'd like to try doing some pickled okra. I love it, and it's pretty pricey in the grocery store. Okra gets cheap, cheap when it really starts coming in. I'd also like to try some green tomato relish, which you can't even find anymore in the grocery stores around here. Hubby even looked for it at Central Market, and they didn't have it. It's great with fried fish.

So, yeah, now I'm probably going to do this. Thanks for the inspiration, Vera. I'm sure I'll have lots of questions later.
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Old 07-24-2010, 07:16 PM
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Default Re: Canning and preserving

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Originally Posted by VeraBlue View Post

Anyone else getting busy with the summer bounty??
Yep. DW & I were at the farmers market today and the cukes are coming in 2-3 weeks early this year due to an exceptionally warm spring. We'll be canning pickles in the next week or two with our friend Carmen. We've done as many as 120 quarts.

Once the pickles are finished we'll can some tomatoes for sauce throughout the year. The Wisconsin tomatoes are delicious as opposed to the bland maters of Florida so I'll haul a couple cases south with me in October.
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Old 07-24-2010, 08:39 PM
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Default Re: Canning and preserving

I bought a small basket of kirbys today..$6 for 9 or 10 of them. If I was to pickle them, I'd get maybe 3 or 4 1/2 pint jars. I love bread and butter pickles. Maybe I'll get another basket next week. This way I can get a bigger yield and it will come to about a dollar a jar.
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Old 07-24-2010, 08:47 PM
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Default Re: Canning and preserving

Our farmers market starts up this Tuesday. We had a long, cold, wet spring, then really hot with lots of grasshoppers. Trucks come up from CO, and there are berries from OR, usually. We'll see.
Sometimes, I've put in a quarter cup of Captain Morgan into my peach preserves right after I take it off the burner, and before ladling into jars. The alcohol really enhances the natural flavor of the fruit.
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Old 07-24-2010, 09:05 PM
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Default Re: Canning and preserving

Quote:
Originally Posted by buzzard767 View Post
Yep. DW & I were at the farmers market today and the cukes are coming in 2-3 weeks early this year due to an exceptionally warm spring. We'll be canning pickles in the next week or two with our friend Carmen. We've done as many as 120 quarts.

Once the pickles are finished we'll can some tomatoes for sauce throughout the year. The Wisconsin tomatoes are delicious as opposed to the bland maters of Florida so I'll haul a couple cases south with me in October.
Oooooh, that tomato sauce sounds good Buzz! Care to share the recipe??? lol
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Old 07-24-2010, 09:09 PM
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Default Re: Canning and preserving

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Originally Posted by rickismom View Post
Oooooh, that tomato sauce sounds good Buzz! Care to share the recipe??? lol
It's a basic recipe my wife has been making for decades. She's busy tonight but I'll try and post it tomorrow.
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Old 07-25-2010, 08:23 AM
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Default Re: Canning and preserving

When I made the figs I put the bourbon in during the cooking process. Flavour is still there, but not the tiny kick. With the peaches and mango/plum I put the booze in after cooking, before ladling.
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Old 07-25-2010, 12:05 PM
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Default Re: Canning and preserving

Yesterday's handywork

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Old 07-26-2010, 08:49 AM
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Default Re: Canning and preserving

I got back into canning this year because the freezer is full (of DS's crappola). Made up some raspberry & blueberry jam, and some bread & butter pickles. I re-processed the blueberry jam this morning because it was blueberry syrup (no set). Hopefully this time it will set up with the additional sugar, lemon juice and pectin.



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Old 07-26-2010, 09:32 AM
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Default Re: Canning and preserving

Hey Joe, did you ditch the lids or reuse them? Not disks, lids..?
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Old 07-28-2010, 02:09 PM
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Default Re: Canning and preserving

bread and butter pickles



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Old 07-28-2010, 10:26 PM
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Default Re: Canning and preserving

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Originally Posted by VeraBlue View Post
Hey Joe, did you ditch the lids or reuse them? Not disks, lids..?
I don't reuse lids. They're too cheap of an item to take a chance with losing all the hard work.
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Old 07-28-2010, 10:51 PM
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Default Re: Canning and preserving

yea, that's what I thought...lids have to be replaced.
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Old 08-05-2010, 05:21 PM
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Default Re: Canning and preserving

I'm on Step One to making some green tomato relish:




These tomatoes are probably a little riper than they should be, but I think they'll still work.
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Old 08-05-2010, 05:50 PM
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Default Re: Canning and preserving

What's in your recipe, Cooksie??
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Old 08-05-2010, 06:29 PM
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Default Re: Canning and preserving

Everything looks so beautiful, you guys!

Cooksie, those tomatoes a HUGE. Where'd you get them? Did you remove them from the vine? How come?

I'd love your recipe for green tomato relish, too!

Lee
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Old 08-05-2010, 06:48 PM
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Default Re: Canning and preserving

Quote:
Originally Posted by VeraBlue View Post
What's in your recipe, Cooksie??
Quote:
Originally Posted by QSis View Post
Everything looks so beautiful, you guys!

Cooksie, those tomatoes a HUGE. Where'd you get them? Did you remove them from the vine? How come?

I'd love your recipe for green tomato relish, too!

Lee
I don't have a recipe yet, but I will soon. I looked at the recipe on here, but I don't want to use green peppers. The green tomato relish that I'm used to just has tomatoes, onions, and the syrup. I may use the syrup posted on here and just leave out the green pepper. Not sure yet.

I got the tomatoes from a vegetable/fruit stand. I went by last week and he had a big "Green Tomatoes" sign, but he was closed. I went the next day, and he said he was out and probably wouldn't get anymore. So just by chance I went again today, and he had some . They're not totally green, but I think they're good enough.

I'm sure that I will have questions as I've never done this before .
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Old 08-05-2010, 06:54 PM
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Default Re: Canning and preserving

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Originally Posted by VeraBlue View Post
yea, that's what I thought...lids have to be replaced.
We sterilize and reuse lids. They don't touch the contents anyway and we've never had a problem.
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Old 08-05-2010, 11:00 PM
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Default Re: Canning and preserving

Some of the old style lids had a lot more sealant to work with, and I've heard of people getting 3 or more uses with the same lids. The lids today have less sealant on them, and I would not feel safe reusing them. One of the reasons I heard for NOT reusing lids, is that the tops of the jars are not always flat, and can even have surface imperfections that a new lid will conform to, but when reused, the lids will rarely (if ever) end up in the same spot, thus raising the potential for not sealing.

Just my 2 cents, your mileage may vary.
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Old 08-05-2010, 11:10 PM
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Default Re: Canning and preserving

Oy! My mistake. Lids are the flatties with the seal. I mistakenly thought the term lids meant the outer screw bands.
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Old 08-05-2010, 11:18 PM
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Default Re: Canning and preserving

Quote:
Originally Posted by buzzard767 View Post
Oy! My mistake. Lids are the flatties with the seal. I mistakenly thought the term lids meant the outer screw bands.
I knew what you meant buzz!
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Old 08-05-2010, 11:27 PM
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Default Re: Canning and preserving

I am beginning to tackle grilling, and I love it. Canning is the next thing on my list. I always watched my grandmother do it, but didn't pay enough attention! I have always been afraid of it...that I won't have the sterilized properly or sealed properly, etc.
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Old 08-06-2010, 09:31 AM
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Default Re: Canning and preserving

mhend, you'll know if the seal isn't properly sealed. If that happens you can either freeze what didn't seal, or refrigerate it and use it as though you just opened a jar.
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