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Canning & Preserving 101

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Re: Canning & Preserving 101

Post  Goosegirl on 8/13/2011, 2:32 pm

@westie42 wrote:So is what you are saying that jam and jelly making is like baking where following the recipe is very important to the outcome and is not like cooking where experimenting is how to improve a recipe.



That's a good analogy. You can make minor modifications but if you go too far, you end up with a mess!

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Re: Canning & Preserving 101

Post  FamilyGardening on 8/15/2011, 1:53 am

Here they are....our very first canning of jam's Very Happy

6 half pints of sweet blue berry jam...we used reg pectin with the full amount of sugar....it taste great..just really sweet....so a little will go a long ways Very Happy (gave one away before taking pic Very Happy )

6 half pints of low sugar strawberry jam

3 pints of low sugar three berry jam (strawberry-black berry-rasberry)

we found using the low sugar pectin...turned out just right for the sweetness
we didnt have to use as much sugar...you can even go with out using sugar if you want to.....we used one and a half cups per batch....instead of 4 cups of sugar that we used in the blue berry jam....


hugs

rose

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Re: Canning & Preserving 101

Post  FamilyGardening on 8/16/2011, 1:09 am

i want to buy a canning book.....which one do you all suggest i get....right now im only water bathing things.....i dont have a pressure cooker yet.....(im taking it slow)

i looked at Amazon and they have several differnt ones and several of the Ball book's that i have been hearing about.....

which one should i get?

thanks

rose

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Re: Canning & Preserving 101

Post  camprn on 8/16/2011, 6:37 am

The Ball Blue Book 100th Anniversary edition, 2009

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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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Outlander is outstanding!


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Re: Canning & Preserving 101

Post  littlesapphire on 8/16/2011, 8:34 am

That's the book I have! It's really great for anyone who's new to canning, because they explain absolutely everything. Plus it gets into freezing and dehydrating food, which is good to know for when you don't feel like canning.

I made a recipe from that book last night, actually. Pickled grape tomatoes!


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Re: Canning & Preserving 101

Post  FamilyGardening on 8/16/2011, 8:38 am

wow Very Happy those look so pretty!



hugs

rose.....off to look for that book Very Happy

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Re: Canning & Preserving 101

Post  camprn on 8/16/2011, 8:58 am

Ooh! LS save out one of those jars and enter it in the fair next year! No floaters, WELL DONE!

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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

http://squarefoot.creatingforum.com/t1306-other-gardening-books

Outlander is outstanding!


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Re: Canning & Preserving 101

Post  Glendale-gardener on 8/16/2011, 12:21 pm

I think I'm starting to get the hang of it! The other night, my dh and I did another batch of tomatoes. After skinning, I made sure to squeeze out all the juice before putting them in the jars like I always did when freezing. (for some reason, I had assumed that wouldn't be necessary with canning, oops). I was able to eliminate the problem of having a lot of extra water/juice at the bottom because I managed to fit a lot more in the jars. And I strained the pulp and canned a jar of juice as well!

We also watched it closer this time and didn't touch the temp as much and I didn't have any water loss! (thanks to helper on my canning thread about that!)

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Re: Canning & Preserving 101

Post  FamilyGardening on 8/23/2011, 4:14 am

sorry to post this question again Embarassed ....i havent had a chance to get my Ball canning book just yet .....i posted this on my last post affraid ...no answer yet ...so i though i would ask on this one.....albino



1. can i pickle cucumbers and sweet banana peppers together?...using a pickle recipe?

2. does anyone have a recipe for making a small batch of pickles at a time?....i have only a handfull of pickle size cucumbers so far and i dont want them to go bad....

3. can i make up the pickling brime...or brine....What a Face ....and keep what i dont use in the frig for another batch later?...if yes...how long does it stay good for?....not sure how many more cucumbers we are going to get....our stretch of hot weather ended today with rain...boo hoo Sad

thanks, hugs

rose

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Re: Canning & Preserving 101

Post  shannon1 on 8/23/2011, 4:47 am

WOW LS they are soooo pretty!

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Re: Canning & Preserving 101

Post  camprn on 1/9/2012, 7:01 pm

One of the nicer things in life: going to the basement and grabbing a quart of crushed tomatoes, cracking it open and smelling summer... Divine! Very Happy

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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

http://squarefoot.creatingforum.com/t1306-other-gardening-books

Outlander is outstanding!


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Re: Canning & Preserving 101

Post  ashort on 1/10/2012, 9:44 am

I don't believe I will be eating anymore store bought salsa.... my stuff is soooo good.... nailed the recipe on the second try!

Edited to add: I still have 20+ pints, so it will be tight, but I think I can stretch to until June...


Last edited by ashort on 1/10/2012, 9:45 am; edited 1 time in total (Reason for editing : I got lots to say....)

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Re: Canning & Preserving 101

Post  littlesapphire on 1/10/2012, 9:48 am

I've been getting into my canned pears and applesauce lately. It's so good to have something in your basement to eat that you know exactly where it came from and how it was prepared!

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Re: Canning & Preserving 101

Post  Goosegirl on 1/10/2012, 1:20 pm

@ashort wrote:I don't believe I will be eating anymore store bought salsa.... my stuff is soooo good.... nailed the recipe on the second try!

Edited to add: I still have 20+ pints, so it will be tight, but I think I can stretch to until June...

RECIPE PLEASE?! study

GG

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Re: Canning & Preserving 101

Post  camprn on 1/10/2012, 6:31 pm

I have tried several salsa recipes but found I liked Annie's the best. I substituted honey for the sugar. You can find the recipe here. http://squarefoot.creatingforum.com/t1236-annie-s-salsa

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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

http://squarefoot.creatingforum.com/t1306-other-gardening-books

Outlander is outstanding!


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Re: Canning & Preserving 101

Post  TejasTerry on 1/10/2012, 8:06 pm

@camprn wrote:I have tried several salsa recipes but found I liked Annie's the best. I substituted honey for the sugar. You can find the recipe here. http://squarefoot.creatingforum.com/t1236-annie-s-salsa

I know everyone has different tastes, but I can't wrap my mind around salsa with sugar (or honey) in it. It's kinda like beef jerky that has maple sugar in the recipe, urgggggg...

Here is S. Texas we like stuff spicy hot, and no mention of sugar. But then again, I appreciate the fact that we all have different tastes....

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Re: Canning & Preserving 101

Post  camprn on 1/10/2012, 8:08 pm

I think I put in 1/2 the amount called for. The small amount of sweet cuts the acid, is my understanding. :cat:

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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

http://squarefoot.creatingforum.com/t1306-other-gardening-books

Outlander is outstanding!


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Re: Canning & Preserving 101

Post  miinva on 1/10/2012, 8:14 pm

Have you tried it sweetened? I like it both ways. Smile I couldn't believe it the first time my husband made a curry dish that had golden raisins in it, that didn't sound right at all, but it was delicious! The blend of spicy curry with occasional bursts of sweet raisins (they puff up and get very juicy in sauce) was wonderful and opened me up to the idea of trying things that don't sound particularly appetizing.

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Re: Canning & Preserving 101

Post  TejasTerry on 1/10/2012, 8:15 pm

@camprn wrote:I think I put in 1/2 the amount called for. The small amount of sweet cuts the acid, is my understanding. :cat:

Oh ok, that makes sense for canning. Very Happy

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Re: Canning & Preserving 101

Post  TejasTerry on 1/10/2012, 8:17 pm

@miinva wrote:Have you tried it sweetened? I like it both ways. Smile I couldn't believe it the first time my husband made a curry dish that had golden raisins in it, that didn't sound right at all, but it was delicious! The blend of spicy curry with occasional bursts of sweet raisins (they puff up and get very juicy in sauce) was wonderful and opened me up to the idea of trying things that don't sound particularly appetizing.

Ya know, I am really open to trying anything. Truly I am...So if I am going into it with the thought that it is sweet, then I'm ok. But if I'm trying a salsa at someone's house, or buying something new, and am thinking it is going to be nice and hot, and then bite into it and taste sweet....uggggg...

Lol, I know, I'm weird...

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Re: Canning & Preserving 101

Post  camprn on 1/10/2012, 8:33 pm

@TejasTerry wrote:
@miinva wrote:Have you tried it sweetened? I like it both ways. Smile I couldn't believe it the first time my husband made a curry dish that had golden raisins in it, that didn't sound right at all, but it was delicious! The blend of spicy curry with occasional bursts of sweet raisins (they puff up and get very juicy in sauce) was wonderful and opened me up to the idea of trying things that don't sound particularly appetizing.

Ya know, I am really open to trying anything. Truly I am...So if I am going into it with the thought that it is sweet, then I'm ok. But if I'm trying a salsa at someone's house, or buying something new, and am thinking it is going to be nice and hot, and then bite into it and taste sweet....uggggg...

Lol, I know, I'm weird...
I don't really care for sweet salsa either. geek I like it medium with good flavor. Not like this

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Re: Canning & Preserving 101

Post  ashort on 1/11/2012, 10:02 am

@Goosegirl wrote:
@ashort wrote:I don't believe I will be eating anymore store bought salsa.... my stuff is soooo good.... nailed the recipe on the second try!

Edited to add: I still have 20+ pints, so it will be tight, but I think I can stretch to until June...

RECIPE PLEASE?! study

GG

http://www.ext.colostate.edu/pubs/foodnut/09314.html

I used the Tomato Salsa recipe at the bottom of the page. My Anaheim peppers were extraordinarily hot so I mixed them with diced bell peppers and left out the jalapenos. I used the max garlic listed and the optional ingredients - however I had fresh oregano and used twice the amount listed. For the tomatoes, I blanched, peeled and then squeezed them to get the seeds and juice mostly out and then chopped to about 1/4-1/2 inch dice and then let those drain (I made some killer bloody mary mix with the juice...) to get the moisture out - I am not a fan of runny salsa. I then prepared per directions and water bath canned.... my yield was about a pint more than what is listed.

Enjoy!

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Re: Canning & Preserving 101

Post  Goosegirl on 1/11/2012, 11:41 am

@ashort wrote:
@Goosegirl wrote:
@ashort wrote:I don't believe I will be eating anymore store bought salsa.... my stuff is soooo good.... nailed the recipe on the second try!

Edited to add: I still have 20+ pints, so it will be tight, but I think I can stretch to until June...

RECIPE PLEASE?! study

GG

http://www.ext.colostate.edu/pubs/foodnut/09314.html

Enjoy!

Thanks for the link. Can't wait to try!

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Re: Canning & Preserving 101

Post  camprn on 1/12/2012, 10:58 am

Tattler lids at www.markdown.com/

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Re: Canning & Preserving 101

Post  ashort on 1/12/2012, 11:03 am

@camprn wrote:Tattler lids at www.markdown.com/

Do those things work?

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Re: Canning & Preserving 101

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