Anyone here can?
 

This summer I have canned peach butter, pineapple preserves, dill pickles, jalapeno dill pickles, bread & butter pickles, b&b jalapenos & b&b vidalia onions and spiced peaches.

Anyone else into canning?

Re: Anyone here can?
 

Nothing quite like opening something in the middle of winter, that YOU canned.

We used to make a production out of it every year.
It was a family effort, and we canned a LOT of different items.
Best pickles I ever had, I grew and canned.
Since there is just the two of us left, we don't do it anymore.

Re: Anyone here can?
 

My canning season is just getting started. I have to say my favorite canned veg is sweet corn, in the dead of winter it still makes me taste summer!

Re: Anyone here can?
 

Pickles for me- bread and butter style. It's difficult to grow quality cucumbers here in the desert but the Armenian ones do grow well, so my pickles all have ridges around the edges.

Re: Anyone here can?
 

We can pickles and snap beans mostly, occasionally we'll put up some jelly or Kumquat preserves.

Re: Anyone here can?
 

That peach butter sounds terrific.

Re: Anyone here can?
 

It all sounds great. Great variety. I like jalapeno preserves. Do you do that too?

Re: Anyone here can?
 

We need to sit down and learn

Re: Anyone here can?
 

I have canned a few refrigerator pickles and jellies, I want to do more. I had a cousin that would make something he called Amish relish, it was spicy and a yellowish color kind of like mustard, anyone know the recipe for that?

Re: Anyone here can?
 

I do meat. I keep telling myself I need to try jellies, but I don't eat that much that it would be worthwhile making up 8 or 10 jars. One jar of jelly lasts me a couple of years.

I've put up beef, pork, chicken and deer - all cold pack. Also done browned ground beef, chili, spaghetti sauce and the last batch of chicken I did I had a couple of spaces left, so put up a couple of quarts of pinto beans.

http://i17.photobucket.com/albums/b6...o/100_0805.jpg

http://i17.photobucket.com/albums/b6...o/100_0527.jpg

'Course, I did have that one jar crack, and I don't think I'm gonna eat this one.
http://i17.photobucket.com/albums/b6...o/100_0750.jpg

Re: Anyone here can?
 

I'll bet that is as tender as meat gets, hu?

Re: Anyone here can?
 

B&B pickles, dill pickles, chow chow, beets, carrots, pickled jalapeno jam (awesome with cream cheese), pickled jalapenos, spaghetti sauce, sweet and sour red cabbage, peaches.
I want to can meat but can't get the wife to go along with it.

Re: Anyone here can?
 

Alpo, you ever can mullet? Back in the 70's and 80's a guy I worked with canned lots of it and shared with us. I liked it better than tuna or salmon, not as strong.:)

Re: Anyone here can?
 

I think you need a pressure canner for canning meats. we decided to get one for next year. will be looking for info on how to do meat next year.

Re: Anyone here can?
 

Next time you're in a store that has canning supplies, look for the canning guide by Ball, all the info you need and recipes as well.

Re: Anyone here can?
 

I do peaches, pears, blackberries, and figs. I have thought of canning meat, but with it just being the two of us, I find it just about as cheap to buy the tins of meat, and stock up! I did the pickle thing untill I got burned out on them, and I gave most of them away anyhow. Just like the fruits I can, I wind up giving away most of them.

Re: Anyone here can?
 

Never done fish. Not a big fish-eater, and it is more difficult than meat.

Done bacon, though.

Re: Anyone here can?
 

I figured there were some canners amongst us.

I bought a pressure canner last year thinking of doing meat, but so far I haven't worked up the courage. I plan on giving a good bit of the preserves as Christmas gifts and some pickles & peaches too.

I just like the thought of doing some food storage for myself.

http://pickyourown.org/allaboutcanning.htm has some good info for beginners

Alpo - I am so envious of your canned meat!! :eek:

Re: Anyone here can?
 

I haven't yet. I'm from TEXAS and here's some jalapeno jelly is about worn out. :eek: :D Now, cactus jelly is worthy of great effort, but I live too far from the hill country to get some fresh cactus fruit.

BTW, all of my preserves are white sugar free. For the most part I use organic Agave nectar, honey and some brown sugar. The only thing I've used white sugar in was the spiced peaches because I ran out of Agave nectar and it needed a bit more sweetness. I just use the sugar free pectin and all of my jams have set up pretty good.

I'll post some pictures tonight.

Re: Anyone here can?
 

Go for it, 45nut. That first time was scary. Kept kinda expecting the thing to blow up. When I had to go past the stove, to get to the bathroom, I was kinda going sideways, watching it.

Knowing how came in real handy, a couple of months ago. Freezer decided to die, and because I knew how to can, I did NOT lose 50 pounds of meat.

Re: Anyone here can?
 

Highboy, I thought you were being sarcastic, talking about that bottom pic, with the mummified chunks of meat with the fat.

But, yeah, that beef is chuck roast. And it's falling-apart tender when it comes out of the jar.

A friend gave me two hindquarters of deer, couple of years ago. Got, I think, ten jars out of that. You get about a pound in a pint jar (we got little deer in Florida). Took some with me when I went to visit the daughter's family. Made 'em "Bambi Stroganov". They all scarfed it down.

Re: Anyone here can?
 

http://img.photobucket.com/albums/v2...canning025.jpg

http://img.photobucket.com/albums/v2...canning027.jpg

http://img.photobucket.com/albums/v2...canning036.jpg

http://img.photobucket.com/albums/v2...canning042.jpg

http://img.photobucket.com/albums/v2...canning049.jpg

http://img.photobucket.com/albums/v2...canning062.jpg

http://img.photobucket.com/albums/v2...canning064.jpg

http://img.photobucket.com/albums/v2...canning080.jpg

http://img.photobucket.com/albums/v2...canning082.jpg

http://img.photobucket.com/albums/v2...canning097.jpg

http://img.photobucket.com/albums/v2...canning104.jpg

Re: Anyone here can?
 

See, now, that's impressive to me.

When I can, I do a load. One. Uno. At the most, nine pints. People that sit down and do a marathon all-day 30 or 40 jars is just - DAMN - that's a lot of work.

I might do one load every day for a week, but still, just ONE load.

Re: Anyone here can?
 

Tomorrow night is blackberry jam about 12 half pints then 12 pints of salsa on Thursday, then Saturday hopefully 12 pints of bread & butter pickles with jalapenos.

BTW, every time I see Slowpoke Rodriguez in your signature line I giggle a little.

Re: Anyone here can?
 

We do jams, blackberry, raspberry, strawberry, and mixed. Also do apple butter and some marmalades, orange and lemon.