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Canning and Preserving 2013: Whatcha Got Planned?

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  walshevak on 6/23/2013, 10:35 pm

I made watermelon marmalade and lemon marmalade last week, but not from my garden.    

Kay

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  FamilyGardening on 6/23/2013, 11:18 pm

What does a dilly bean taste like?

are they anything like a dill asparagus?....cause someone brought some to a get together and boy oh boy were they yummy!!!!

we are hoping to can/freeze/dehydrate as much as we can this year Very Happy on our list is

frozen

sugar snap peas
blackberries
strawberries.....(we will have to buy these as ours dont make it to the house) Razz
corn on the cob
peas and carrots together
cabbage
broccoli
cauliflower
squash
pumpkin

we also like to freeze....* stir fry mix of veggies*...(we start with a gal size freezer bag and then just add a small harvest of this and that if the harvest is not big enough to freeze or can on its own) its a great use to those small harvests

canning

jam and jelly of what ever organic fruit or berries we have growing and/or what we can get a good deal on and buy....we dont grow enough of  all of our own fruit....and most of the time what we do have gets eatin in the garden :drunken: right off the plant

cucumber pickles
tomatoes & tomato sauce  (will have to purchase more then we can grow)
salsa 
green-purple-yellow beans
potatoes
plums....(i hope into some kind of sauce or pie fiiling??....any ideas???)
apple sauce & pie filling  (will trade plums for apples from our neighbor) cheers

dehydrate

herbs
Kale
swiss chard
spinach
plums
garlic
onion
soup beans

hoping to dry our *Indian sweet corn* from our three sisters garden and turn it into flour.....never done this before but so hoping to learn and have success with it Smile 

this is a great thread!!....cant wait to see everyones progress

happy gardening
rose

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  happycamper on 6/24/2013, 12:42 am

"What does a dilly bean taste like?
are they anything like a dill asparagus?
"
Yes, once you find the perfect brine recipe that you love.
I use my brine recipe for dilly beans, asparagus, onions, carrots and pickled hot peppers. Spices may vary per recipe.
It may take several attempts to find the perfect recipe that "Rocks your taste buds"!
Most recipes are very similar but it will be your personal taste that defines the perfect pickling recipe.  You could start with the recipe in the Ball Canning Book.  Always make sure you are using 5% acidity vinegar (I use a one to one ratio of apple cider vinegar and water).

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  camprn on 6/24/2013, 7:59 am

I like the dilly bean spicy so I use the brine recipe for spicy dill pickles that is in the Ball Blue Book to make mine.Laughing

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  Goosegirl on 6/24/2013, 8:05 am

@FamilyGardening wrote:we also like to freeze....* stir fry mix of veggies*...(we start with a gal size freezer bag and then just add a small harvest of this and that if the harvest is not big enough to freeze or can on its own) its a great use to those small harvests
Excellent idea!  I never thought of that for freezing produce.  I have heard of it for leftovers that are not large enough for another meal (saved for soup), but starting intentionally from the garden - Why don't I think of these things?!  Now I have another project for freezing!

@FamilyGardening wrote:plums....(i hope into some kind of sauce or pie fiiling??....any ideas???)
Plum sauce is EXCELLENT with goose, turkey, or chicken.


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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  herblover on 6/24/2013, 2:37 pm

@sanderson wrote:Nothing from my garden this year.  This summer is all about experimenting with growing over 50 types of veggies, just to see if I can.  Glad I found SFG during the winter or it would have been near impossible for my tiny back yard.

This summer I will buy produce to practice pressure cooker canning.  Bought some re-usable canning lids to play with.  Also try "canning" in mylar.  I want to make some spicy spaghetti sauce or salsa in mylar.  Maybe two months later, I want to have one tested at the lab for plasticizers.  Another experiment.

Last summer I experimented with sun dehydrating.  Husband built 2 wood boxes with screened shelves.  I sealed dried food in mylar with oxy tabs, and it is still good.

What kind of re-usable canning lids? I have reused the bands but it is not recommended to try to reuse the flat lids.

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  herblover on 6/24/2013, 2:40 pm

I have already frozen 20 pints of strawberries and 7 3c portions of sugar snap peas picked at a local farm, as well as 4 1c jars of strawberry jam. From my garden have made 2 bottles of chive blossom vinegar and 1 of lemon basil vinegar. I will can/freeze as much as possible.

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  herblover on 9/2/2013, 9:13 am

Marathon canning this Labor Day weekend!  On Friday did pizza sauce (28 8oz and 27 4oz jars) plus tomato juice (7qts and 1pt) with the remaining toms.  Saturday did 36 qts and 5 pts of peaches.  Have frozen tons of berries, jams, and meals of stuffed peppers.

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  llama momma on 9/2/2013, 9:27 am

That is absolutely remarkable and impressive production Tammy, wow!  I keep using up my fresh maters for soup, salsa, etc. over 30 pounds  so far.

But at the moment I got less than 10 # picked fresh and have hundreds more on the vines.  Going to text you here in a bit to see when we can get together like last year.  Talk to you soon!
Gina

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  CapeCoddess on 9/2/2013, 10:40 am

Yesterday my pressure canner put up Annies Salsa with all SFG veggies except the coriander which was eaten to the stems and not by me, & chick peas. Today is split pea soup w/ SFG carrots, garlic & onions. I love you 

It's just that kinda weather - foggy & cool.

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  RoOsTeR on 9/2/2013, 11:12 am

Today, Annie's salsa and dilly beans  

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  Turan on 9/2/2013, 12:02 pm

So far this weekend I have canned roasted tomato sauce and dilly beans and peaches. Then I blanched and froze beans and chard. I hope to do the same again next weekend.

Frost is coming soon now so no idea how long I can keep the beans going. The tomatoes are well protected in the greenhouse so I should be canning them for a while yet.

Today is cockerel butchering day. I went out at midnight and caught all I could. Now that my coffee is drunk I better get with it while it is still a cool morning.

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  sanderson on 9/2/2013, 2:18 pm

Herb Lover, The Tattler re-usable lids and rings. I thought I would be canning this summer but it looks like my time has been taken up with the SFG learning curve. Right now I'm planting for fall/winter. Best laid plans of mice and men oft go astray . .

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  CapeCoddess on 9/2/2013, 2:46 pm

Here's split pea soup using Tattler lids in the pressure canner:

Some folks have had a bad experience using the Tattler lids with pressure canners.  Here's a good explanation of how to use them properly in pressure canners:

"You'd have to contact the Tattler people to be certain, but let me run something by you. The Tattler directions call for finger-tightening the rings, then loosening them by 1/4". I've learned both through trial and error, as well as consulting with the Tattler folks, that the reason they recommend loosening the rings by 1/4" is because some people tighten the rings too much to begin with.

Apparently some canners are in the habit of really CRANKING the rings SO TIGHT that they practically need a wrench to get them off. Tattler lids need to vent during processing, hence the directions to loosen the rings. But if your rings are not that tight to begin with, you can skip the instructions to back them down by 1/4".

So I stopped backing off the rings and just tighten them a bit more than finger-snug, and my success rate is much much higher. Just a thought."

http://www.rural-revolution.com/2012/03/canning-split-pea-soup.html

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  sanderson on 9/2/2013, 3:17 pm

CG,  The split pea soup looks delicious. drooling  From the Blue Ball book?

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  CapeCoddess on 9/2/2013, 4:29 pm

Nope, the recipe is from cooks.com and except for the garlic, is just like my own.

http://www.cooks.com/recipe/sr5677ps/canned-split-pea-soup.html

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  lyndeeloo on 9/2/2013, 5:25 pm

Like Herblover, I had a busy weekend canning. 26 pints Pasta Sauce, 8 pints of Applesauce (from my own Gravenstein apples, it is so good, those will not be shared or gifted), 24 jars of Plum Jam and 6 jars of Lemony Peach Jelly. I saved the peach lemon water (from treating peaches), the peach peelings and some over ripe peaches to make the juice for the jelly. Camprn gave me the idea when she talked about saving hers for peach sorbet. Thanks Camprn, your suggestion turned into some really yummy jelly. Tonight I'm canning some Pizza Sauce and hoping to get to making the juice for grape jelly.

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  TxGramma on 9/2/2013, 11:03 pm

Oh lyndeeloo that lemony peach jelly sounds good. Isn't it nice to get 6 jars of something yummy out of things that would have been tossed, even if it was adding to the compost heap. I love plum jam...that and blackberry are my favorites...so I am definitely jealous of those jars.

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  sanderson on 9/3/2013, 11:46 am

Finally ordered Ball Blue Book 2012 on eBay last night.  Must get my feet wet this summer, even if I have to buy the ingredients!

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  lyndeeloo on 9/3/2013, 6:31 pm

@TxGramma wrote:Oh lyndeeloo that lemony peach jelly sounds good. Isn't it nice to get 6 jars of something yummy out of things that would have been tossed, even if it was adding to the compost heap. I love plum jam...that and blackberry are my favorites...so I am definitely jealous of those jars.
The compost piles' loss is my gain on that one. I wasn't sure it would turn out OK, but it is good. The plum jam is spectacular, I'd forgotten how good it was since I haven't made it in years.

Raspberry jam is next on my to-do list. We are having a great year for them. We pick a few handfuls everyday and pop them in the freezer. I've never made Blackberry, but I bet its wonderful. I try to use what I grow myself to keep the cost down. Blackberries are pretty pricey here.

I am currently scouting around to find some rose hips to make jelly. Two years ago I found a gold mine of them at a golf course and got permission to pick as much as I liked in exchange for a jar of jelly. It was very, very good.

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  cheyannarach on 9/3/2013, 7:27 pm

I did 18 pints of pickled beets this weekend!

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  littlejo on 9/3/2013, 9:04 pm

It is so very hot and the humidity is so high that I freeze most everything especially stuff for jam and jelly, then can when the weather cools some.
dewberries, blackberries(wild ones found under lg. power lines) tame thornless blackberries, homegrown. Grapes- green and purple muscadines. Strawberries. blueberries-I just freeze in small bags-have never made anything with them.

peaches-did'nt get any this yr, too much water, they were ripe on very outside, green in the middle.
corn, peppers-just freeze these.
tomatoes-speg. sauce, ketchup
cabbage-freezer slaw

If/when my peanuts get harvested, I will go ahead and make peanut brittle, must make while air cond. is taking care of humidity.

am planting some rutabagas this winter. will try to find a recipe for canning?
lima beans-usually just freeze, but will try to pressure can, with the seasonings so a jar can be used at a moments notice.

Jo

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  Triciasgarden on 9/3/2013, 9:49 pm

I blanched and froze corn on the cob.  It was my very first time!

I am dehydrating zucchini and yellow squash, some is plain and some I sprinkled dry ranch dressing on.  I got this idea from someone on this forum.  They said they kids munch on them.

I will be shredding and freezing zucchini tonight that I will use for bread at another time.  I am not sure if I can use yellow squash in place of zucchini in breads.  Does anyone know?

I dehydrated parsley, basil and rosemary and have them in their zipper bags.

I think I know so much and then I read of all you guys have canned that I haven't done yet!  I have so much to learn and do!  You are such inspirations!

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  Goosegirl on 9/4/2013, 7:41 am

@Triciasgarden wrote:
I will be shredding and freezing zucchini tonight that I will use for bread at another time.  I am not sure if I can use yellow squash in place of zucchini in breads.  Does anyone know?
Yellow squash will work just fine in a zucchini bread recipe. 

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Re: Canning and Preserving 2013: Whatcha Got Planned?

Post  CapeCoddess on 9/4/2013, 9:43 am

@littlejo wrote:cabbage-freezer slaw


Jo
How do you prepare the cabbage for freezing?

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