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Post by feather on Oct 25, 2019 23:08:53 GMT
12 pints of hamburger meat. I needed room in the freezer and DH is going deer hunting with a bunch of friends this winter. So I can make chili that DH can eat, and they can eat it with ready to go hamburger added.
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Post by feather on Oct 28, 2019 17:57:09 GMT
Canning black beans and pinto beans today. The black beans are so black and the water turns black, so after bringing them to a boil and letting them sit the first hour, I rinse them until the water runs clear, 3 times. Then bring them to a boil for 1/2 hour before putting in jars. Black beans are darker than red beans, but only slightly in the finished jar. Beans are so stubborn and boring to can, and they won't can themselves. Some of the canning makes it to gifts in the family, but beans won't. I don't think anyone particularly enjoys beans like we do so I'm using tattlers for these. I get more failures from beans than anything else, the tattlers versus metal lids do about the same. I had to open up some cases of pints and there was a new recipe in the case. Caramelized Pineapple-Habanero Salsa and it's on this site. www.freshpreserving.com/caramelized-pineapple-habanero-salsa---ball-recipes-br3554.htmlLooks really pretty and I bet it would make a nice topping to any stir fry veg and rice. If Aldis runs a sale on them again, that might make it to my canning. Of course, we would use a warm pepper and not something terribly hot like a habanero here. Here's a picture of the Salsa. Doesn't that look appetizing? It does to me.
EDIT followup: 8 pints of black beans, no fails 8 pints of black beans, no fails
5 quarts of pinto beans, no fails Woo hoo, a perfect day.
all tattlers.
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Post by dw on Oct 28, 2019 19:44:02 GMT
Today's project was ketchup...and the tomato bucket is empty!!! The weather is so cold, I'm canning the next couple days. I think tomorrow will be applesauce and then sweet pickles. Still need to figure out sunflower seeds.
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Post by feather on Oct 29, 2019 15:55:31 GMT
Since I didn't have a jar fail yesterday, I don't have to figure out a bean dish to use them up. Onward to 6 lbs of kidney beans.
8 pints, no fails 8 pints, no fails
2 quarts and 4 pints, no fails
all tattlers. The down side of tattlers, it's late, your canning is done, you can go to bed, no wait, you have to wait for them to get to no pressure, so you can tighten them. Not fun.
Note: one jar from last years canning sessions, quart of pintos, was unsealed on the shelf in the basement--the dreaded pinto canning failure.
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Post by dw on Oct 29, 2019 17:12:45 GMT
The blizzard-like weather is encouraging me...apple sauce canned, and the apple basket is empty! I'm thinking a reward of sewing later.
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Post by Deleted on Oct 29, 2019 21:09:09 GMT
I canned Elk burger yesterday. Friend called on his way home Friday (first day) and said he got a "huge spike". Will need the room for a 1/4 of the best cuts and will can the rest. I started thawing it on Sunday, ground yesterday and canned. We don't can much anymore and even less this year. Our freezer is small, mostly meat, just a few 1/2 pints of fresh fruit jam and freezer corn. Friday I got a fresh pineapple at the free produce day. I like to freeze it in the summer and eat it on hot days for dessert, but dehydrated this one. We canned blackberry juice, pear juice and green beans this year. Had plenty of tomatoes canned but low on juice, will just open some and make juice as needed. Our garden was small this year, mostly just for fresh and we were gone a lot in the motor home. Just enough for DS and us, DS did most of the work and harvesting. He even canned 2 batches of green beans....James
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Post by feather on Oct 30, 2019 19:45:33 GMT
About tattler lids. www.healthycanning.com/tattler-reusable-lids-for-home-canning/#tattler-headspaceWhat could be the reason for bean canning failures? The lack of head space kind of stands out to me. With tattlers they encourage a bigger headspace than with metal lids, I'd not heard this before. These past two days, with no failures, I'd been stringent on the headspace at 1 and 1/4 th inches, leveling out my beans and liquid and getting them 'just right'. Tattler says that adding 1/4th inch more, to headspace with their lids will help with the seal and failure rate. And this document about tattlers says a quarter turn, not a quarter inch as I had read. Tom had said he backed his off during tightening much more than I did. The document also talked about liquid loss and recommended a slower heating beginning, and that both the jars of items and the water in the pressure canner needed to be the same, or it would suffer liquid loss. I never knew that was why it happened. I also noticed my tattlers one out of a batch, might have a domed lid, meaning pressure was building up in it instead of sucking it down. Handle with care is what they recommend. I waited sometimes 10 minutes until it was sucking it down, concave, before tightening. This sometimes happen if you are overtightening the rings-note: same as above with what Tom said. I just thought I'd bring it up to get some of this information out there.
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Post by karenbc on Nov 6, 2019 1:28:27 GMT
Just took 8 pints of steel cut oats out of the pressure canner. Added things like diced dried apricots, crystalized pineapple and dried blueberry/cherry mix to various jars.
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Post by ohiodreamer on Nov 9, 2019 18:19:04 GMT
Going to take a few days...but I need to can a side of beef. First 7 qts of stew are in the canner now. Roasts are thawing to be pints of cubed beef. Then a load of sloppy joe. So on and so forth till I can get the freezer door closed 😂
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Post by feather on Nov 10, 2019 14:36:50 GMT
Going to take a few days...but I need to can a side of beef. First 7 qts of stew are in the canner now. Roasts are thawing to be pints of cubed beef. Then a load of sloppy joe. So on and so forth till I can get the freezer door closed 😂 How's that going? Freezer door closed yet? 3 batches in a day is about all I've ever been able to fit into a day.
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Post by ohiodreamer on Nov 10, 2019 16:07:23 GMT
Going to take a few days...but I need to can a side of beef. First 7 qts of stew are in the canner now. Roasts are thawing to be pints of cubed beef. Then a load of sloppy joe. So on and so forth till I can get the freezer door closed 😂 How's that going? Freezer door closed yet? 3 batches in a day is about all I've ever been able to fit into a day. Freezer door is closed, but don't bump into it, lol. I got 3 loads done yesterday using 2 canners. Beef chunks, beef stew and taco meat. I have 20 pints of chili in now. 3 roasts are waiting to be chunked up and canned with the rest of the chili. Then...beef veggie soup if I have the energy. I only got 3 hours sleep....not canning, just not sleeping, lol
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Post by feather on Nov 10, 2019 16:07:35 GMT
ohiodreamer , I was contemplating a whole day of canning, like you are doing. My DS came around and asked me what I was thinking. I told him I didn't know if I had enough energy for a whole day of canning chickpeas or if I should call it off and try tomorrow. He said, well, I can move some stuff for you and get you started and if you want help, just ask. I told him about your freezer dilemma with beef. He said how he could understand that and it was a pile of work. So he kicked my butt into gear and we got started. Your fault.
6 lbs chickpeas 9 pints 9 pints 4 pints total 22 pints.
found a top popped off of another quart of pinto beans. This is becoming an issue. And besides that DH asked me what I was going to make with them--but this would be very unsafe and we'd end up with food poisoning. I don't understand why he didn't know that.
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Post by ohiodreamer on Nov 10, 2019 22:44:18 GMT
Glad to be your enabler, lol Since yesterday afternoon I canned 84 jars. 14 quarts and 70 pints. Not sure what I'll can tomorrow. DH goes out hunting every weekend, he keeps seeing a big buck. One of these days he's going to bring home meat 😳. I need to make more freezer space for venison!
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Post by feather on Nov 10, 2019 22:50:29 GMT
Glad to be your enabler, lol Since yesterday afternoon I canned 84 jars. 14 quarts and 70 pints. Not sure what I'll can tomorrow. DH goes out hunting every weekend, he keeps seeing a big buck. One of these days he's going to bring home meat 😳. I need to make more freezer space for venison! Wow, 84 jars. That's a crazy good amount! A lot of work!
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Post by dw on Nov 13, 2019 21:29:17 GMT
Sweet pickles that had been in brine for 7-8 weeks. My husband loves these but I canned enough for xmas gifts, too. I think I'm done canning for a while. Need to do some mustard before holidays but that is pretty easy.
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Post by Mari-in-IN on Nov 13, 2019 21:38:09 GMT
Pint jars of Beef Stew with Vegetables are currently processing in the canner. Very convenient for DH's lunches this time of year. ~Mari
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Post by feather on Nov 14, 2019 15:25:25 GMT
Started up some more chickpeas for jars. I have a lot more quarts than pints, and I need to use up the quarts. I just don't like the failure rate of quarts compared to pints. It sure seems like quart of beans fail more than pints. There are days I can use quarts of chickpeas so I'm doing one batch, 5 lbs, aiming for 7 quarts. I hope I'm aiming correctly today.
EDIT: yes the books say, the extension offices say 3/4 lb of beans per quart but it's wrong with these chickpeas.
7 quarts and 5 pints. 5 lbs of dry chick peas. Oh well, got them covered.
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Post by ohiodreamer on Nov 16, 2019 17:46:13 GMT
18 pts and 7 qts of ground beef stew canned, wash, labeled and put away.
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Post by feather on Nov 16, 2019 18:08:32 GMT
ohiodreamer, it seems like you've been at canning meat for dayssssssssssssss.
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Post by ohiodreamer on Nov 16, 2019 22:58:26 GMT
feather,I have! I can only can on weekends due to other obligations. I still have mostly full freezers, but DH hasn't gotten a deer, yet, so I'm ok.
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Post by karenbc on Nov 17, 2019 21:39:02 GMT
Did 12 pints of steel cut oats, and 3 of buckwheat groats (haven't eaten those before).
Edited to add: buckwheat groats turn to mush - won't be using them for this again.
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Post by Ozarks Tom on Nov 18, 2019 23:54:16 GMT
13 quarts of sweet potato chunks. We normally don't can sweet potatoes, but this year we planted them in an area we hadn't added sand to, and their shapes were, uh, different. The one's you wouldn't be embarrassed to put on a guest's plate we put in the storm shelter for storage. We had two nearly full 5 gallon bucket of uglies, so we canned them. Waste not, want not.
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Post by karenbc on Nov 24, 2019 22:38:38 GMT
1 big quart of pickled eggs. Fit about 18 eggs.
I found a "thing" that said to bake the eggs, in shell in the oven for 15-20 mins at 350F - in a muffin tin to keep them from rolling. That worked pretty good. I let them cool before peeling. Another trick - put each cooked egg in a wide mouth pint jar and give it a few gentle shakes. Makes it easier to peel.
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Post by dustawaits on Nov 25, 2019 22:07:07 GMT
Working on citrus marmalade...looks like maybe 20 1/2 pints.
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Post by dustawaits on Nov 26, 2019 0:12:38 GMT
18 1/2 pints!! I am happy!
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Post by Mari-in-IN on Nov 26, 2019 2:05:16 GMT
7 quarts of chicken/veggie soup today - have some left to can tomorrow. 7 quarts means 14 mains for my DH this winter to heat up in the AM and take in his thermos to work... He just loves it - it is his fave soup! Works for me! ~Mari
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Post by ketoriverfarm on Nov 30, 2019 0:17:04 GMT
9 pints of rhubarb raspberry juice. Making room in the freezer. Still have at least 4 more gallons of rhubarb and raspberries to process. But I now have some room in the freezer.
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Post by karenbc on Dec 2, 2019 23:04:12 GMT
2 Pints of grape curd & 2 pints of cranberry curd. Uses up eggs!
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Post by dw on Dec 22, 2019 22:05:30 GMT
How do you make rhubarb raspberry juice...I have both in the freezer and could use some room.
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Post by feather on Dec 22, 2019 22:44:05 GMT
How do you make rhubarb raspberry juice...I have both in the freezer and could use some room. The basic method for making a juice or juice concentrate is to boil them both with water, then strain through a cheesecloth or sanitized tea towel, then can. I haven't come across the timing for the canning. It would be canning fruit in water. (or add sugar to it)
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