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Canning

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Re: Canning

Post  AtlantaMarie on 8/27/2014, 11:50 am

+1!!

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Re: Canning

Post  sanderson on 8/27/2014, 12:06 pm

I never got around to canning the tomatoes like I said I was going to do. I'm going to go to the Farmers Market and see if I can buy some nice culls, tomatoes and maybe peaches.

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Re: Canning

Post  AtlantaMarie on 8/27/2014, 1:11 pm

Got 7 pints of diced tomatoes done last night.  

Still got 2 5-gallon buckets of Kiefer pears to figure out what to do with...  Preserves probly...

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Re: Canning

Post  camprn on 8/27/2014, 4:28 pm

@AtlantaMarie wrote:Got 7 pints of diced tomatoes done last night.  

Still got 2 5-gallon buckets of Kiefer pears to figure out what to do with...  Preserves probly...
ginger honey pears.... Divine!

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Re: Canning

Post  sanderson on 8/28/2014, 1:15 am

I'm going to be quiet about canning until I actually do it. It was too hot to go to the FM.

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Re: Canning

Post  johnp on 8/28/2014, 8:07 am

I will post the recipe when I return home tonight. It is from the book  "Canning for a new generation" by Krissoff. It is called classic peach jam.

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Re: Canning

Post  camprn on 8/28/2014, 10:24 am

@johnp wrote:I will post the recipe when I return home tonight. It is from the book  "Canning for a new generation" by Krissoff. It is called classic peach jam.
Thank ye!!!

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Re: Canning

Post  herblover on 8/28/2014, 3:00 pm

31 qts and 1 pt tomatoes plus 9 qts juice from tomatoes my Mom bought. She did all the work except juicing the tomatoes.

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Re: Canning

Post  llama momma on 8/28/2014, 3:09 pm

Can she come over to my house?  Razz
I'm staring at 18 + lbs. of ripe maters that need to be done today.  Keep telling myself I'm getting right to it, I'm getting right to it...
Wink

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Re: Canning

Post  herblover on 9/1/2014, 2:47 pm

She said she would never again do it alone; that is lots of work!  i did do a small batch of salsa this weekend.  BTW LM, Happy Can-iversary!  It was a year ago this weekend we got together so I could walk you through that first batch of tomatoes!

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Re: Canning

Post  llama momma on 9/1/2014, 4:59 pm

Herblover your Mom is right as I always do all the canning myself, and yes I totally agree its a lot of work. But its ok because we really enjoy the results.

And Happy Can-iversary to you Herblover - my personal teacher!!!  A side note this weekend was my wedding anniversary too.  So we were all set to go on an anniversary 'date' to Lynds fruit farm and pick Gala apples.  But earlier that morning  I pulled enough ripe tomatoes and instead canned another 7 jars.  Now that I've gotten my feet wet so to speak over the past year, there is a new pressure canner being delivered on Wednesday after Amazon messed up the original delivery...  anyway, I'm excited to get going on soups, stews, and chili to add to the canning adventure. 

And it all started with your generous offer to walk me through the steps.  Always grateful to you, Thanks Herblover!

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Re: Canning

Post  walshevak on 9/3/2014, 8:09 pm

Tried something new today.  Cold packed green cherry tomatoes into sterilized jars and covered with a zesty bread and butter pickeling brine.  Mrs. Wages mix.  Water bath for 15 mins for quarts  and 10 min for pints.  Yield 4 quarts and 2 pints.  Cut up red tomatoes into some of the leftover brine for an instant pickle for dinner.

I usually make dill pickles out of the green cherry tomatoes.

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nov 2015

Post  plantoid on 11/14/2015, 1:20 am

I'm now in the process of pressure caning 17 pints of chicken stock and six half pints of chicken bits ( cooked already )  in chicken stock

 Only another 8 pints and two half jars to do.

 We love making our own soups , curries and stews but never seem to have enough stocks  around when we want them
having recently finished the last jars of about 24 pints of beef stock 7 several pints of Po beef stock I decide it was time to do the chicken stock batch
 
Five fresh four pound unfrozen chucks from the supermarket £17.50  ( $ 25 USD ) later ,
I sharpened the filleting knife to razor sharp on the steel , held up a chuck by the wing and sliced it deep into the shoulder joint o it practically fell out the joint , then did the other .
Next was hold & hang it by a leg and cut the leg deep back into the hip joint..again the leg practically falls off.same with the other leg .
 The breasts are sliced off by sitting the bird on its butt end and with the back towards me & sliced off the whole RH breast
 invert t& rotate the remains and take off the other breast.
 
 it took less than 15 min to dissect them all .  Once cut up thy were packed in threes .  the breasts were done as single slabs they were then vac packed , heat sealed and then deep frozen

 One of the breasts was chunked for curry purposed
  After putting two unpeeled carrots t,hree sticks of celery a two big onion cut in half in the slow cooker pot   I broke two of the frames up laid then on top and added a pint of our home  produced tomato mush , then slow cooked it on low for 8 hours ...Poor old dog he was hanging about by the kitchen door all night , mind it did smell good
 The remainder of the frames were given the same treatment but this time in the 21 & 1/2 quart All American canner  with the trivet removed  & pressured cooked  for an hour after the initial setting up was done.
 Once the timer went they were left to cool over night
 This morning things in both the utensils were still slightly warm

The crock pot stock was good  plenty of bits of meat with a fee small chunks  .. i strained the stock off and then stripped the bones of any usable meat & chicken & bacon with leeks in white sauce  for tomorrow nights for tea..

 I used 3/4 pint of  a jar of the stock to make a mixed veg & chicken soup for our lunch today , with our  home grown leek , onions carrots , the last baby aubergine & final red tomato out of the green house .

Whilst the soup was cooking I poured the rest of the stock into clean Weck jars the slipped a lid & clips on them  then put them in the fridge ( 6 pints in all )

 The AAC  took a while to decant with a quart jug as I cannot not move it when it's full .
 
 Once I'd strained off as much liquid as possible it was easy to slide it off the gas ring /hob & on to the sinks draining board.

 Now ,we have a special 2 pint  stock jug where the outlet is like a watering can spout , it's so designed that the oil floats on top of the water liquid and allows only the watery stuff from the very bottom of the jug to be poured out the spout .. this gives you a high quality almost totally fat free stock .

All the stock was as put through the jug and the unwanted fat poured into a plastic bag for freezing before disposing of in the recycle food waste bin . We rarely ever use this bin due to my composting efforts )
 I managed to get the first batch of stock & chicken bits in stock  going in the canner just before we sat down to lunch.

All in all ....a very productive day , far better than a week ago when I was stuck in bed for almost four days continuous with my back problems and the associated muscle spasms from it.

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Re: Canning

Post  sanderson on 11/14/2015, 5:08 am

The stock sounds delicious!

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Re: Canning

Post  AtlantaMarie on 11/14/2015, 9:00 am

Glad you're feeling better, Plantoid!  And, yes, that does sound delish!

I have a small version of your fat catcher.  But I've also learned that if I strain my stock thru paper towels, the towels catch most of the fat.  I may have to trade them out now & again...  So I strain the hot broth, then let it cool in the fridge overnight, get the rest off with a fork or knife, then can.

I've also found that the paper towels help make the broth very clear.  I don't get those protein bits (or whatever they are) making it cloudy. 

Will be making ham broth today.  We found shoulder for .89 cents a pound at Aldi a few days ago!  I like that!  Cheap lunches for our students & cheap dinners for us!

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Re: Canning

Post  Scorpio Rising on 11/14/2015, 9:52 am

Sounds wonderful, planetoids, and glad you are feeling better!

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Re: Canning

Post  Kelejan on 11/14/2015, 2:16 pm

I love doing what you have done, Plantoid. so very satisfying.

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Re: Canning

Post  plantoid on 11/14/2015, 7:50 pm

All jars of stock & meat bits are now canned , cooled and labelled .
Tomorrow I'll do the sealed lid test and  then store all the goods away in a cool dark food store cupboard.

 One thing we have discovered and will be soon rectifying is that we need five or so dozen  1/3 pint jars and 42 half pint jars so we can put smaller amounts up , for a pint of carrots  & peas is a tad too much even for me to help clear off the plates at a single sitting .


 Having made six or so pints of high quality chutney almost 18 months ago ( still have a couple of pints left to scoff ) and two pints of fantastic tomato ketchup this summer the need for the smaller jars  has really come to the fore . 

This afternoon I made up a big pan of apple sauce to use up all the  dehydrated apple we purchased a couple of years ago and never opened till today.   The resultant quantity of apple sauce has filled 8 three heaped dessert spoonfuls  sized Tupperware clip over food sealer packs ..
I'd have rather had the sauce in small canning jars on the store shelves instead of having to slip them plastic in the chest deep freezer because Tupperware plastic gets quite brittle after a year or so and it also tends to taint he contents with a slight plastic taste if there are foodstuffs in them long term.

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Re: Canning

Post  sanderson on 11/15/2015, 3:52 am

The little jam size jars are nice to have around. I still have a gallon bag of frozen tomatoes to cook up plus a short quart of tomatillos.

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Re: Canning

Post  AtlantaMarie on 11/22/2015, 7:53 am

So we've got a class in this weekend.  AND we had a bachelor party in yesterday.  So Friday was smoking day - bbq, beans, chicken, bbq sauce.  

Once the sauce is done smoking, we ended up with about 3 1/2 quarts out of the gallon and a quart we started with.

Water bath can for 30 minutes.  YUM!

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Re: Canning

Post  sanderson on 11/23/2015, 3:11 am

If I understand correctly, you made your own smoked BBQ sauce and canned it. Sounds great!

I opened a jar of tomatoes I canned this summer and it was outstanding. I had a sip of the juice and it was delicious. I hope I can put up some juice next year.

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Re: Canning

Post  AtlantaMarie on 11/23/2015, 9:00 am

That's exactly what we did, Sanderson.  

Mike & I spent a LOT of time tweeking this recipe over the years.  (Then we changed smokers a couple of years ago & had to tweek the recipe again...!)  We've got it down to a fine science now.

Every time we put the smoker on, I try to get in sauce & beans.  We go thru them so quickly.

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Re: Canning

Post  sanderson on 11/26/2015, 1:51 am

Weird question: Has any one used a dental lab vibrating platform for getting air bubbles out of filled jars.
http://www.ebay.com/sch/i.html?_nkw=dental+vibrator

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Re: Canning

Post  Kelejan on 11/26/2015, 7:16 am

I have never thought of that.  Which reminds me, tucked away in my untility room  amongst all the junk I have there, is a vibrator used for the same purpose when making rubber stamps to shake out the bubbles in the rubber stamp molds.

That was something I tried years ago, making rubber stamps.

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Re: Canning

Post  AtlantaMarie on 11/26/2015, 8:17 am

No...  But an interesting concept...  I just use the plastic do-dad that came in the latest kit I bought.  Run it around the edges & thru the middle & be done with it.

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Re: Canning

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