Anyone here can?

[Frogtop]

36 pts of hot/sour pickles yesterday. Cukes, serano chillies, garlic, pepper corns in cold pack in hot cider vinegar/water brine. Also just chillies in (3pts) in same brine. Gonna be somtin good in about a month.

[zachp]

We can chicken, beef, tomatoes, green beans, chli mix, and all kinds of other stuff. The ole ladys mom did 17 quarts of tomatoes yesterday. Our cellar still has a bunch of room left in it. We have somewhere close to 800 empty jars in the cellar right now!

[45nut]

Hey frogtop,

Why do you turn your jars upside down?

[Alpo]

Lot of people do that. I've heard that it will help them to seal, but I believe that's just an old wive's tale.

If you had one that did not seal, though, you'd for sure see it leaking.

[45nut]

I re-run mine if they don't seal in a couple of hours. They say you have up to 24 hours to re-process them.

I'm going to try canning some meat later in the summer.

[BETH]

how about putting a jar into the raffle i love homemade stuff?

[Alpo]

Do you wipe your rims with vinegar before putting on the lid?

A paper towel soaked with white vinegar gets rid of water, grease, juice, anything. Gives you a clean lip to seal against.

When I first started, I had three jars not seal. I was just wiping with a paper towel, like it says in the blue book. Then someone told me about vinegar. Haven't had any not seal since.

[BETH]

ok how come no one is putting a jar into our raffles my mouth is watering?

[Frogtop]

Originally Posted by 45nut

Hey frogtop,

Why do you turn your jars upside down?

As Alpo said, the idea is to speed sealing. I do it because my wife tells me to and it ain't worth the effort to argue. These are pickles and sealing is not necessary as the brine would preserve them if in a barrel, which is the really old way of doing it.

[Alpo]

Tell you the truth, there, Beth - eating someone else's home-canning is kinda like shooting someone else's reloads.

If a WW factory load blows up my gun, there is someone to go against. If one of JLA's loads did it - oops.

Likewise if Del Monte poisons you, you got someone to sue. But, while I'm not afraid of eating my stuff, and ain't afraid to feed it to my daughter's family, I'd be a little leary of giving it to someone else. And I don't think I'd eat someone else's stuff.

One of those times when government regs is probably a good thing.

[BETH]

guess u have a point there

[Zhurh]

We freeze carrots, brocculli, and beans. We use to can salmon & meat, but haven't for a few years. We have lost our luv for salmon, just eating it all the time ruins your taste for it. We share & freeze the moose we get and freeze caribou. Around here, it is important to share meat with friends & neighbors, the Indian influence. If you don't your luck runs out and usually you don' get any for a few years.

[45nut]

As promised blackberry preserves and a test run on tomatos with garlic & basil.









I got 18 half pints of blackberry preserves made with agave nectar. It's very yummy.

[wv hillbilly]

i have canned beets and green beans so far. hope to get 3 bushell of tomatos for juice

[Clipper]

We stick to our own salsa. Raise the tomatoes, peppers, cilantro and onions in our raised bed garden, usually put up about 5 or so cases of pints. Son-in-law must drink the stuff because he is always out when we take a case to his house for a visit.

[Frogtop]

Originally Posted by Clipper

We stick to our own salsa. Raise the tomatoes, peppers, cilantro and onions in our raised bed garden, usually put up about 5 or so cases of pints. Son-in-law must drink the stuff because he is always out when we take a case to his house for a visit.

I would appreciate your canned salsa recipe if you are willing to share such a valuable commodity. The chief makes an excellent salsa but it doesn't age well as the onions overwhelm after a bit of storage in the frige. We just canned our hot dog/nacho chili. This is a crock pot recipe than contains only meat and spices cooks overnight and cans extremely well.

[skullfr]

I dont anymore as it is just me but I mooch off my sister.I just got some pickles and fig preserves,my fav,I use to do alot of tomatoes,pepper sauces and others.It was a huge production but oh so worth it.

[45nut]

Originally Posted by Frogtop

I would appreciate your canned salsa recipe if you are willing to share such a valuable commodity. The chief makes an excellent salsa but it doesn't age well as the onions overwhelm after a bit of storage in the frige. We just canned our hot dog/nacho chili. This is a crock pot recipe than contains only meat and spices cooks overnight and cans extremely well.

Frog,

I'll give you mine and your chili recipe sounds inviting. Trade??

1 6 lb can of diced tomatos - or 6-15 oz cans, or 6 lbs fresh tomatos diced
2 large onions diced
6 to 8 jalapenos diced
1/4 C vinegar
1 bunch cilantro chopped
3 T chopped garlic
Salt to taste

Put all ingredients into pot except the cilantro. Bring to a boil, taste and adjust seasonings. Add cilantro. You can either leave it chunky or process it in a blender a little. I run mine through the blender just a little to smooth it out a bit, then into sanitized jars in a water bath for 25 minutes or so.

[Frogtop]

Originally Posted by 45nut

Frog,

I'll give you mine and your chili recipe sounds inviting. Trade??

ALL MEAT CHILI (hot dog/nacho)

4lbs ground lean beef
3C water
3cloves garlic minced
1 tbs salt
3 tbs cumin
6 tbs chili powder
Brown beef and drain. Place all ingredients in a crock pot, mix thoroughly. Cover and cook on low 10 hrs or overnight.

To can transfer to hot jars top with lid and rings, place in canner bring to 10 lbs pressure for 75min for half-pts or pts, 90 min for quarts. Also freezes well. Not recommended to use water bath.

[45nut]

Thanks frogtop,

Today at lunch time I stopped at Wally world and bought a 64 oz no sugar added grape juice and 12 half pint jars. Poured my juice into my SS pot added 16 oz of agave nectar & pectin and boiled away. Sanitized my jars & lids and by the time I'd eaten a meatloaf sammich, my jelly was processed and all 10 lids popped before scooting out the door back to work.

How's that for obsessed. Last night I put up 5 pints of tomatos, 4 with garlic & basil, 1 with garlic, onions & bell peppers.

[Frogtop]

Originally Posted by 45nut

Thanks frogtop,

Today at lunch time I stopped at Wally world and bought a 64 oz no sugar added grape juice and 12 half pint jars. Poured my juice into my SS pot added 16 oz of agave nectar & pectin and boiled away. Sanitized my jars & lids and by the time I'd eaten a meatloaf sammich, my jelly was processed and all 10 lids pooped before scooting out the door back to work.

How's that for obsessed. Last night I put up 5 pints of tomatos, 4 with garlic & basil, 1 with garlic, onions & bell peppers.

Your salsa and a pint or so of the chili mixed with melted Velveta poured over some corn chips will make a fine mess of nachos. Add lettuce, scallions, chopped chillies, etc. to taste. Last year the BIL gave us a large bag of scupernong grapes the the wife/head chef made jelly of them. I think the best grape jelly I've ever had. This year I planted a concord grape vine but the early drought has hampered it's growth. It has only 5 grapes on it and I promised one to the neighbor (individual grapes, not bunches). Maybe next year. Is it lunch time yet?

[Clipper]

Originally Posted by Frogtop

I would appreciate your canned salsa recipe if you are willing to share such a valuable commodity. The chief makes an excellent salsa but it doesn't age well as the onions overwhelm after a bit of storage in the frige. We just canned our hot dog/nacho chili. This is a crock pot recipe than contains only meat and spices cooks overnight and cans extremely well.

I sent you a PM regarding salsa..Where in Tennessee? We just returned from a trip to see Daughter in Northern Virginia and went from end to end in Tennessee, hooking up fro I40 to I81.

[Clipper]

45Nut appears to be on the right track, that is basically how I make the stuff, it is all personal taste anyhow. I don't profess to have the "secret" to salsa, just stuff we like.

[steve4102]

My wife and I have canned the usual stuff, pickles, beets, pickled fish, salsa, stuff like that for years.
Last year I got a Pressure Canner for Fathers Day. Damn thing has been working overtime ever since.

I have canned Venison, Venison stew, Chuck roasts, Beef Stew, Vegetable soup, Green beans, Wax beans, Elk. I even Pressure canned a bunch of Cream of Fish soup. Found out after I did it that creamed products do not can well and should be avoided. This week I am going to can something called South Americans.

Wish I had started Pressure canning decades ago!

[Frogtop]

Originally Posted by steve4102

My wife and I have canned the usual stuff, pickles, beets, pickled fish, salsa, stuff like that for years.
Last year I got a Pressure Canner for Fathers Day. Damn thing has been working overtime ever since.

I have canned Venison, Venison stew, Chuck roasts, Beef Stew, Vegetable soup, Green beans, Wax beans, Elk. I even Pressure canned a bunch of Cream of Fish soup. Found out after I did it that creamed products do not can well and should be avoided. This week I am going to can something called South Americans.

Wish I had started Pressure canning decades ago!

Please give more information on canning pickled fish. My kids and I love pickled herring and would be interested in what fish you use and how you prepare it.