Anyone here can?

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

  1. Frogtop

    Frogtop New Member

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    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.
  2. skullfr

    skullfr New Member

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    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.
  3. 45nut

    45nut Active Member

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    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.
    Last edited: Jul 18, 2012
  4. Frogtop

    Frogtop New Member

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    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.
  5. 45nut

    45nut Active Member

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    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.
    Last edited: Jul 20, 2012
  6. Frogtop

    Frogtop New Member

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    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?
    Last edited: Jul 20, 2012
  7. Clipper

    Clipper Active Member

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    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.
  8. Clipper

    Clipper Active Member

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    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.
  9. steve4102

    steve4102 Former Guest

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    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!
  10. Frogtop

    Frogtop New Member

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    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.
  11. steve4102

    steve4102 Former Guest

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    Last edited: Aug 11, 2012
  12. shorter260513

    shorter260513 New Member

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    I have canned soup and chili a couple times got some fish im gonna try tonight
  13. Silencer

    Silencer Well-Known Member

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    I just pickled some jalapenos and baby carrots with sambal oelek and red pepper flakes (fire crackers). Should be ready in four weeks.
  14. steve4102

    steve4102 Former Guest

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    I just pressure canned some home-made Bratwurst. Interesting. My wife says do not do it again, both of my son's say do it. I like it, but the texture is very different.
  15. Clipper

    Clipper Active Member

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    Canning a case of salsa today. Tomatos and peppers did very well in my raised bed garden so I'll add a bit of chopped onion, eye of newt and hair of frog and a bit of mystery to the mix, and use the water bath method to can these 12 pints.
  16. howlnmad

    howlnmad Well-Known Member

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    The wife and I will be doing jalapeno jelly this weekend.
  17. howlnmad

    howlnmad Well-Known Member

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    Had to bring it back up.

    82.jpg
    Thats some great Tn Chow Chow in the jars, sour kraut in the big bucket and half sour pickles in the small one. Did 17 pints of bread and butter pickles today and beets to do tomorrow.
    Last edited: Aug 3, 2013
  18. Alpo

    Alpo Well-Known Member

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    If you're careful in your canning, you never bring it back up. :barf:

    :D:D:D
  19. howlnmad

    howlnmad Well-Known Member

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    True that. ;)
  20. carver

    carver Moderator

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    Peaches, and blackberries. I have put up some marinara sauce this year too, both frozen, and canned. Waiting on the muscadine, and figs to ripen.

    Attached Files:

    Last edited: Aug 29, 2013
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