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Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by 45nut, Jul 5, 2012.

  1. 45nut

    45nut Active Member

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    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?
  2. pickenup

    pickenup Active Member

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    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.
  3. retired grunt

    retired grunt New Member

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    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!
  4. garydude

    garydude Member

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    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.
  5. bamajoey

    bamajoey Well-Known Member

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    We can pickles and snap beans mostly, occasionally we'll put up some jelly or Kumquat preserves.
  6. 76Highboy

    76Highboy Well-Known Member Supporting Member

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    That peach butter sounds terrific.
  7. 76Highboy

    76Highboy Well-Known Member Supporting Member

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    It all sounds great. Great variety. I like jalapeno preserves. Do you do that too?
  8. joncutt87

    joncutt87 Active Member

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    We need to sit down and learn
  9. hstout1143

    hstout1143 Well-Known Member

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    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?
  10. Alpo

    Alpo Well-Known Member

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    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.

    [​IMG]

    [​IMG]

    'Course, I did have that one jar crack, and I don't think I'm gonna eat this one.
    [​IMG]
  11. 76Highboy

    76Highboy Well-Known Member Supporting Member

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

    howlnmad Well-Known Member

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    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.
  13. bamajoey

    bamajoey Well-Known Member

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    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.:)
  14. hunter29180

    hunter29180 Well-Known Member

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    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.
  15. howlnmad

    howlnmad Well-Known Member

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    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.
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