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Canning

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Re: Canning

Post  camprn on Tue Jun 24, 2014 9:58 am

@lyndeeloo wrote:
@camprn wrote:
@lyndeeloo wrote:Dusted off the canning kettle and fired her up yesterday! Put up 34 jars of strawberry jam. Wish I could say the strawberries were from my own garden, but those got eaten as soon as they got brought into the house. Picked 10 pounds of strawberries on Sunday at a local farm and turned them all into jam.
you got 34 jelly jars from 10# berries? Nice!!
Thanks Camprn.  Have you ever used the low sugar pectin? Experiences? Thoughts? I would like to make jams with less sugar for some friends with dietary concerns but I refuse to use artificial sweeteners or sugar substitutes.
yes I have used the low sugar pectin. I also like to make my own pectin in the fall. It makes a nice soft spread.

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Re: Canning

Post  AtlantaMarie on Tue Jun 24, 2014 10:56 am

Lyndeeloo, what about just straight fruit?  Like a strawberry butter or something?

I'm going to try blueberry butter with some of last year's berries we still have.

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Re: Canning

Post  camprn on Tue Jun 24, 2014 11:09 am

I love fruit butters but premium fruit like berries, they would be so sad as a butter.

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Re: Canning

Post  lyndeeloo on Tue Jun 24, 2014 11:21 am

Camprn Does homemade pectin require less sugar to gel? Or does it allow you to use less sugar and just have a softer set. I'm not familiar with making pectin. I'll be looking up recipes for pectin and butters later. Did you like the way the low sugar pectin worked/ tasted? I understand the yields are lower. Did you find that to be the case? Thanks.

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Re: Canning

Post  R&R 1011 on Tue Jun 24, 2014 3:00 pm

@lyndeeloo wrote:Camprn Does homemade pectin require less sugar to gel? Or does it allow you to use less sugar and just have a softer set. I'm not familiar with making pectin. I'll be looking up recipes for pectin and butters later. Did you like the way the low sugar pectin worked/ tasted? I understand the yields are lower. Did you find that to be the case? Thanks.
You can make homemade pectin with apples (what I did last year, worked great).  This is the recipe I used.  I have also used low sugar pectin and it works just fine.  Dont taste a difference honestly.  The amount of pectin you use will determine how thick.  I prefer preserves and more of a spread than a firm jelly.  http://www.pickyourown.org/makeyourownpectin.htm

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Re: Canning

Post  lyndeeloo on Tue Jun 24, 2014 3:49 pm

Thank you R&R for the info and the recipe. I make a lot of jam so I will definitely be trying that recipe!

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Re: Canning

Post  sanderson on Tue Jun 24, 2014 4:29 pm

On this Forum, one can learn something new everyday. Thanks

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Re: Canning

Post  camprn on Fri Jun 27, 2014 9:12 pm

http://www.motherearthnews.com/real-food/canning.aspx#axzz35tMZYO9O

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There are certain pursuits which, if not wholly poetic and true, do at least suggest a nobler and finer relation to nature than we know. The keeping of bees, for instance. ~ Henry David Thoreau

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Re: Canning

Post  camprn on Thu Jul 10, 2014 3:36 pm

Canning fish.
http://www.motherearthnews.com/real-food/canning-fish-quart-jars-ze0z1407zsie.aspx

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Re: Canning

Post  GardenGroupie on Sat Aug 09, 2014 11:19 am

Hi, I've been looking for a resource that would help me figure out how to save tomatoes as they ripen and the use a water bath method to can peeled tomatoes. I'd like to can my own if I get enough, but I'll also buy some from a local farmer who uses organic methods.

I understand that some people recommend tossing them into a freezer bag until I've got enough for a batch and I found one person cores and quarters before freezing. However, when I thaw before canning, isn't there a good chance I'll get mush in the end? And, if I just decide to freeze (not can), and then thaw/peel when I need them (not really what I want when fixing a quick dinner)?

Thanks,
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Re: Canning

Post  AtlantaMarie on Sat Aug 09, 2014 4:34 pm

I freeze them to save up for a batch for sauce.  Never tried dicing them after freezing.  But I suspect you're correct...  That only makes sense to me...

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Re: Canning

Post  walshevak on Sat Aug 09, 2014 5:39 pm

Since they only need a water bath processing, I've been known to can just one jar as tomatoes ripen.  

Today I picked grapes from the back yard and processed 8 pints and 2 half pints of grape jam.







The middle jar has lemon peel in syrup.  Used all the leftover lemon peels from all the peaches I canned last week.


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Re: Canning

Post  CapeCoddess on Sun Aug 10, 2014 6:29 pm

Kay, I've never made jam or jelly in my life. Did you make all those jars of grape jam with just that one colander of grapes?

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Re: Canning

Post  walshevak on Sun Aug 10, 2014 7:58 pm

Yes. I used SURE-JELL. but in case anybody is interested.

GRAPE HULL JAM using grapes with seeds.

prepare grapes by  squeezing the grape out of the hull into a pot, saving the hulls in a separate container.

Add enough water to cover the grapes and cook for 5 min mashing the pulp (I used a potato masher) 

Put the pulp though a strainer to remove the seeds. (I used the colander from the picture)  I didn't use cheese cloth because I wanted the pulpy remains for the jam not just the juice. 

chop the hulls coarsely (I used my blender with enough water to allow the hulls to chop.  do not over chop you want the pieces of hull in the jam)  Add the chopped hulls to the pulp.

That colander full of grapes yielded 8 cups of pulp and chopped hulls.

4 cups of grape pulp
5 1/2 cups of sugar
1 box of Sure-jell

Follow box directions for making jam.

I suspect if you are using seedless grapes you skip the popping of the hulls and just cook  grapes without straining.

I can't wait until my scuppernong grapes ripen.  That's the grape my grandmother used to make grape jam.

Kay

FYI, I planted my 2 gal pot grape vine spring of 2012.  That colander full is the total harvest this year. Last year I got just enough to enjoy eating.   (after sharing with the birds.)

My scuppernong vine was a gift and much bigger when transplanted.

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Re: Canning

Post  AtlantaMarie on Sun Aug 10, 2014 8:16 pm

We picked up some scuppernongs last year at a local market.  Made some GREAT jelly.  Mike just loves it!  Saved some for juice as well...

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Re: Canning

Post  CapeCoddess on Sun Aug 10, 2014 8:18 pm

@walshevak wrote:Yes. I used SURE-JELL. but in case anybody is interested.

GRAPE HULL JAM using grapes with seeds.

prepare grapes by  squeezing the grape out of the hull into a pot, saving the hulls in a separate container.

Add enough water to cover the grapes and cook for 5 min mashing the pulp (I used a potato masher) 

Put the pulp though a strainer to remove the seeds. (I used the colander from the picture)  I didn't use cheese cloth because I wanted the pulpy remains for the jam not just the juice. 

chop the hulls coarsely (I used my blender with enough water to allow the hulls to chop.  do not over chop you want the pieces of hull in the jam)  Add the chopped hulls to the pulp.

That colander full of grapes yielded 8 cups of pulp and chopped hulls.

4 cups of grape pulp
5 1/2 cups of sugar
1 box of Sure-jell

Follow box directions for making jam.

I suspect if you are using seedless grapes you skip the popping of the hulls and just cook  grapes without straining.

I can't wait until my scuppernong grapes ripen.  That's the grape my grandmother used to make grape jam.

Kay

FYI, I planted my 2 gal pot grape vine spring of 2012.  That colander full is the total harvest this year. Last year I got just enough to enjoy eating.   (after sharing with the birds.)

My scuppernong vine was a gift and much bigger when transplanted.

Excellent post, Kay, right down to the age of the vine! Thanks so much! I saw some Concord grape vines on sale at a local nursery the other day and had thought about picking one up. Now that I know it won't take years and years I will look into it more. I just need to figure out where to put it.

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Re: Canning

Post  johnp on Mon Aug 11, 2014 8:24 am

Saturday morning project. The two larger jars are fermented pickles for the refrig. Should have enough for the year. These are all Serrano infused dills which are my favorite. The 3 lbs. of tomatillos and serranos became salsa verde on sunday morning.

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Re: Canning

Post  GWN on Mon Aug 11, 2014 9:30 am

Interesting recipe for grape Jam
I have a lot of grapes near ripe and I guess I had been thinking I would have to make jelly with it.
WHICH seems like quite a waste.  Thanks for the recipe.

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Re: Canning

Post  walshevak on Mon Aug 11, 2014 9:50 am

Jelly may be easier as you can just boil and mash the whole grape and strain seeds, pulp and hulls out of the juice. But I think hulls add something.

Kay

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Re: Canning

Post  johnp on Mon Aug 11, 2014 2:54 pm

I will try one more time. Saturday morning canning. The two larger jars are fermenting pickles for the refrig. These are all Dill pickles with Serrano chips which are my favorites. The 3 lbs. of tomatillos with the serranos were made into salsa verde on sunday morning. 


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Re: Canning

Post  sanderson on Mon Aug 11, 2014 4:07 pm

John,  Impressive amount of work.  Today will be the first time canning for me!  Salsa.  Maybe some spaghetti sauce if there are enough tomatoes. I don't have enough tomatillos for salsa verde, but I do like that stuff.

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Mt latest effort

Post  walshevak on Wed Aug 27, 2014 3:23 am

My tomatoes are not producing enough this year for canning, but I visited my daughter over the weekend and she had so many romas, super romas, and san marzanos that she was feeding them to the chickens.  She gave me two boxes to bring home.  Canned one box full (plus some left in the freezer from last year) yesterday and plan to can the other box full today. 

Juice, medium thick sauce, and crushed tomatoes





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Re: Canning

Post  rillgardens on Wed Aug 27, 2014 10:04 am

I've finished up canning pasta sauce and salsa.  Yesterday was Red hot Apple sauce.  I've got the dehydrator out to start the dehydrated soup base.  So things are humming along here on the Pacific Coast.

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Re: Canning

Post  johnp on Wed Aug 27, 2014 10:49 am

Canned eight lbs. of peaches into the best peach jam I have ever had. Used a recipe never tried before using granny smith apples cut in quarters to cook with the peaches, I guess for the pectin. Took the apples out to finish and canned. Truly the best I have tasted. Used another six lbs. of peaches for ginger peach chutney which is very good but some what runny but canned it anyway. Also did two pints of curry pickles.  Have no ides what they will taste like but they sounded different. Should have taken a picture but didn't think about it until everything was put away. Going to the state fair today because my wife has to demonstrate weaving. I get to go buy stuff and look at the canned stuff and see how the pro's do. Also eat a lot of junk food. Smile

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Re: Canning

Post  camprn on Wed Aug 27, 2014 11:28 am

John please would you post this peach jam recipe in the food section of the forum. My neighbor gave me about 6 pounds of peaches and I'm looking to make jam.

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