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Post by feather on Dec 22, 2019 22:52:20 GMT
This is from the Canning and Preserving With Love facebook group. Rhubarb Juice Linda Grossman·Thursday, July 4, 2019· www.bernardin.ca/recipes/en/rhubarb-juice.htmYIELD: 7 pints INGREDIENTS: 6 cups (1500 ml) diced rhubarb 12 cups (3000 ml) water 1 cup (250 ml) granulated sugar DIRECTIONS: Wash, trim and dice rhubarb. Do not peel. In a large stainless steel saucepan, combine rhubarb and water. Bring to a boil; reduce heat and boil gently 10 minutes or until rhubarb is soft. Strain through a dampened cheesecloth lined strainer or jelly bag. Rinse saucepan and return juice to it; add sugar. Bring to a boil; stirring until sugar is dissolved. Remove from heat. Ladle juice into a hot jar to within 1/4 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more juice. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining juice. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes. When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
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Post by grannyg on Dec 23, 2019 2:13:05 GMT
Did Christmas gifts...spicy jalapeno cranberries in syrup...MMmmmmm...saved a jar of syrup to pour over white turkey.....
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Post by dw on Dec 23, 2019 15:28:57 GMT
feather, how much raspberry??? And do you add it at the same time as rhubarb?
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Post by feather on Dec 23, 2019 15:53:54 GMT
feather, how much raspberry??? And do you add it at the same time as rhubarb? I don't know for sure, but if it were me, I'd add 1/2 as much raspberries to 1 and 1/2 as much raspberries as rhubarb, so for that recipe anywhere between 3-9 cups of raspberries. I'm a big fan of raspberries and I like the 'tart' of rhubarb. Same time, yes.
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Post by feather on Dec 23, 2019 17:43:03 GMT
It all depends on the manager of the store, the manager of the produce department, and the service desk to make things right.
In the shop at home, for delivery or pick up, cranberries are 50 cents/12 oz brand name Ocean Spray, at 3 of the Pick N Saves in our area. The first two managers just said, well, we don't have them sorry, along with we don't know what you are talking about (their own application online to buy stuff at their stores). But the third one, between the produce manager, and the service desk manager, decided to make good with the sale price. They didn't have the brand, so they substituted what they had.
At the end, we got 23 lbs of cranberries for 53 cents / pound. (better than the sale price of 50 cents/12 oz)
I'm making cranberry juice in 12 quarts. Then cranberry orange sauce in pints that I eat with my daily oatmeal. Then....we'll we'll see! How many batches it will make, and maybe some cranberry orange cordial if there is extra.
Woohoo, I win. A good day.
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Post by farmchix on Dec 23, 2019 21:44:31 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.
Can I just say this looks and sounds amazing! Let us know how it tastes!
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Post by feather on Dec 24, 2019 16:36:03 GMT
farmchix, I'm finishing up the canning of cranberries this morning. The only thing I'm missing from the above recipe is pineapples. They happened to be on sale for 97 cents each at Pick N Save today, so....I'm making it, finally. Dh and I were talking about it and thought it would be good mixed with brown basmati rice and asparagus, so we may have that tonight. I can tell you what I think of it then. I have 12 quarts of double juice (2 cups of cranberries per quart), and about 20 pints of cranberry orange sauce. (We miscalculated the pounds of cranberries and had more like 29 lbs of them, so a better deal than I previously thought.)
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Post by dw on Dec 24, 2019 22:29:43 GMT
Made black raspberry jam for my husband for xmas. I had decided if we had some raspberries left in the freezer by xmas, I'd make him jam. I didn't use all of them. They were the best raspberries we've ever grown. Merry Christmas to all!
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Post by feather on Dec 24, 2019 22:39:31 GMT
farmchix, the taste is good. We did have it with asparagus and basmati rice and everyone liked it. Things I'd do different next time. Forget the cilantro, it turned the broth part of it green. The canned salsa looks like a leek broth with pieces of potatoes and little orange pieces of carrots, nothing like the picture. Don't bother caramelizing the pineapple. I took almost an hour and barely got any color on them, and that would turn it brownish anyways. If you still want to caramelize it, do it on a metal pan, and deglaze with the lime juice. A lot of wasted effort. The salt and sugar measurements are good. I made 6 pineapples worth or 3 recipes. It made 11 pints plus another which we ate for dinner. I really like it but I'd make those changes.
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Post by feather on Dec 24, 2019 23:02:35 GMT
Forgot to say, if you are doing this for 6 pineapples, save the cores and sides in a 5 gallon bucket. Add a couple cups of sugar and fill to 4 gallons with water. This will make vinegar in time.
Let it sit for a few weeks to a month when it will smell like wine (prisoners wine-son's joke), strain. Then let it sit 3 more months, strain and bottle.
I put a heavy towel over the bucket with a sheet pan to hold it in place, to keep out bugs but it lets air in and out. This batch should be ready in April or May.
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Post by farmchix on Dec 25, 2019 8:43:44 GMT
farmchix , the taste is good. We did have it with asparagus and basmati rice and everyone liked it. Things I'd do different next time. Forget the cilantro, it turned the broth part of it green. The canned salsa looks like a leek broth with pieces of potatoes and little orange pieces of carrots, nothing like the picture. Don't bother caramelizing the pineapple. I took almost an hour and barely got any color on them, and that would turn it brownish anyways. If you still want to caramelize it, do it on a metal pan, and deglaze with the lime juice. A lot of wasted effort. The salt and sugar measurements are good. I made 6 pineapples worth or 3 recipes. It made 11 pints plus another which we ate for dinner. I really like it but I'd make those changes. Thanks for letting me know!
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Post by karenbc on Dec 25, 2019 23:59:43 GMT
Did up 4 quarts of chicken broth from a rotisserie chicken, lots of onion peels and a bit of garlic.
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Post by lindy on Dec 26, 2019 1:15:52 GMT
I usually give jams and chutneys to people at Christmas. I got waaay behind, and realized 7 days ago that I didn't have enough of everything made. So, 9 8oz jars each of the following; black currant jam, strawberry rhubarb orange jam, onion rhubarb chutney and 12 16oz jars of dilled green bean pickles. I also made 5 lbs of spiced pecans which I divided,bagged and added to each gift bag.
The freezer is a lot emptier now, and next year I'll make sure to label one shelf in my pantry for the "gift jars" so that I don't find myself running so short.
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Post by ohiodreamer on Jan 5, 2020 2:47:35 GMT
Rooster! Last week we culled the 13 extra roosters we had ( we only have 8 hens). The last 7 were canned. 42 jars of different rooster "things"....meat, rooster a la king, broth with meat and broth without meat. They were 21 weeks old....so tough.
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Post by wally on Jan 5, 2020 22:22:53 GMT
Not much canning going one right now got six pints in the canner now, pantry was low and carrots were on sale. Picked up 8 boxes of lids from Wally world, priced at 1.47 per box only 24 boxes more need for this year. DW tells me large mouth were 2.98 for name brand. Only need 8 of them.
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Post by feather on Jan 6, 2020 1:10:42 GMT
Not much canning going one right now got six pints in the canner now, pantry was low and carrots were on sale. Picked up 8 boxes of lids from Wally world, priced at 1.47 per box only 24 boxes more need for this year. DW tells me large mouth were 2.98 for name brand. Only need 8 of them. Once I finally had given the tattler reusable lids a try and success. I divide my possible lids into two groups. The things we eat every day, I use tattlers (or if I had the alternate reusable lids), the things I might gift, I use the regular metal lids.
During this time of year, I can can legumes and sale items. If you are a meat eating family, it seems like frozen turkeys and pork are on sale in the frozen foods departments lately.
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Post by feather on Mar 6, 2020 0:49:46 GMT
I decided to do an experiment with white beans. I'd tried, every single method of pressure canning and the pre treatment, and as much as 25% of the beans broke or dissolved by every method. Soaking over night. Fast soak-heating to boiling, then turn off and let sit. Putting the beans in the jars and pressure canning directly. None of those methods kept the white beans all whole.
So in the experiment, using a firming agent, pickle crisp aka calcium chloride, I used that with white beans. White beans=navy beans. These beans are particularly delicate, their skin is easily broken. Not like kidney beans which are thickly skinned.
The prescribed method is 1/8th teaspoon per pint. I did 4 batches. If you use the calcium chloride dry spheres, you'll get coagulation in one place within the jar, where ever you put the dry spheres. I tried it in the bottom and top of the jars, then I tried to mix it once the jar was closed before pressure canning. It doesn't dissolve quickly enough so the 'sludge' congregates, though it does help the rest of the beans retain shape.
When I washed the beans after pressure canning, I could eliminate the 'sludge' or 'coagulated starches', and the beans were good.
(for instance, in making cheese, this is used for coagulation, or in soy beans, to make tofu, this can be used for coagulation, in pickled cucumbers this is used for firming, in diced tomatoes this is used for firming)
So what works is to dissolve a teaspoon of calcium chloride in water, then put the dissolved calcium chloride in the ~8 pint jars with the presoaked/cooked white beans. It works no matter if you put in dry calcium chloride spheres or the diluted liquid, to keep the beans in better shape (not broken up), but with the liquid, you don't end up with a mess of coagulated starch in one part of the jar.
This will be my prescribed method now for navy=white beans. As a nutritional aside, calcium chloride used in tofu is considered a supplemental source of calcium, and this is good, so to me, it just makes sense to use it for us, since we don't use tofu and get calcium from plants.
It may be a small point and people don't seem to mind that the white beans fall apart a bit, say if you are using it for a hummus or sauce, or maybe for a chili, I mostly mind when they break apart for when we use them in salads. They are not strong flavored, very smooth and creamy and the skins are delicate, especially good in salads. So that's the trick that works for me. I hope you try it if you are trying to keep white beans to keep their shape.
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Post by feather on Apr 15, 2020 22:33:11 GMT
I'm planning on pineapple salsa from the ball site. 2 (1 kg) ripe pineapples, peeled, quartered lengthwise, and cored
Vegetable cooking spray
6 Tbsp sugar, divided
500 mL fresh lime juice
1 habanero peppers, seeded and minced
125 g chopped fresh cilantro
1-1/2 tsp. salt
I don't caramelize the sugar so no oil spray, I reduce the sugar, I don't use the habanero type peppers (don't do hot), no salt. They aren't gorgeous like in the pictures, but it is delicious in a stir fry. That's what I'm planning on doing.
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Post by solargeek on Apr 16, 2020 13:54:55 GMT
I'm planning on pineapple salsa from the ball site. 2 (1 kg) ripe pineapples, peeled, quartered lengthwise, and cored Vegetable cooking spray 6 Tbsp sugar, divided 500 mL fresh lime juice 1 habanero peppers, seeded and minced 125 g chopped fresh cilantro 1-1/2 tsp. salt I don't caramelize the sugar so no oil spray, I reduce the sugar, I don't use the habanero type peppers (don't do hot), no salt. They aren't gorgeous like in the pictures, but it is delicious in a stir fry. That's what I'm planning on doing. So is this pressure canned or water bath ?
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Post by feather on Apr 16, 2020 14:46:32 GMT
solargeek , it's waterbath canned, due to the acidity of the lime juice.
sorry, forgot to put the link.
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Post by feather on Apr 18, 2020 17:44:03 GMT
The pineapples were on sale for 99 cents each and they were very large, 6 of them. I made 18 pints of it, 1 in the fridge and 17 in the water bath canner (because that is all that fit in the large canner.) That's a lot of meals of stir fry (w/rice and peppers added.)
EDIT: Unexpectedly, with tattler lids, every single one sealed. Not even one failure. Yippee.
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Post by mzgarden on Apr 19, 2020 14:39:24 GMT
Sunday morning so far - waterbathed dandelion jelly and pressure canned some raw pack chicken & pork.
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Post by feather on Apr 19, 2020 14:52:58 GMT
Sunday morning so far - waterbathed dandelion jelly and pressure canned some raw pack chicken & pork. My my my, you are up so early working so hard already. I'm up early too but not working so hard.
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Post by ketoriverfarm on Apr 19, 2020 23:37:47 GMT
I processed 7 half pints of red raspberry jelly. I had the juice in the freezer.
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Post by karenbc on Apr 22, 2020 3:00:50 GMT
Working on rendering pork fat this evening. Have 5 pints done so far.
Ended up with 15 pints - all sealed and nice and white this morning.
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Post by Deleted on Apr 22, 2020 20:32:16 GMT
Halibut. Had two messes of fish and chips. Froze half, smoked the rest. Canned 1/2 of that. 14 1/2 pints of smoked Halibut. Kept enough smoked to eat in the next week, froze the rest....James
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Post by ketoriverfarm on Apr 22, 2020 23:55:16 GMT
@jwal10, I love, love halibut! Yummy!
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Post by ohiodreamer on Apr 25, 2020 19:16:16 GMT
50 jars of carrots. 36 pt and 14 qt. Since I have everything set up I may just run out and get 30# of potatoes and get them canned up. We are down to 5 jars....
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Post by feather on Apr 26, 2020 1:14:32 GMT
50 If there was such a thing as teams, you'd be on travis and mgm's team. 50 is a lot.
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Post by feather on May 9, 2020 21:40:26 GMT
I'm making my list, checking it twice, for grocery shopping, as I found this recipe and I want to make it. It is for Chicken Pot Pie, thickened after storage. I'm substituting mushrooms for the chicken and planning on thickening it after storage to serve over or in crispy potato cups. (thinking mashed potatoes formed into a small individual casserole size, like a bowl or cup)
for 7 quarts of Chicken (Mushroom) Pot Pie Filling
Pack Raw 4 cups sliced carrots 2 cups sliced celery 2 medium onions chopped 3 cups frozen peas 8-10 cups cubed chicken (chopped mushrooms) 6 tablespoons mixed basil thyme and parsley Salt (optional) Pepper (optional) 6 quarts of water (obviously won't use it all)
Leave 1 inch of headspace Pressure can 75 minutes at 10 lbs pressure.
Has anyone made it before? Did you like it?
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