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Post by smokey on Oct 27, 2021 18:52:51 GMT
We didn't get much canning done this year, Apples only so far but my wife plans on making jelly soon. We started with 3 bushels of really nice local apples and my son in law and myself were put to work running the peelers while my wife and daughter cut them into size, added whatever mystical ingredients they use (that part is above my pay grade) and packed the jars for the boiling water bath. There were only a couple of jars that didn't seal so there were fresh apple pies the next day! We kept one bushels worth since only the two of us and they took two for them and the kids. The jelly making will start in a few days and it's simple enough that even I understand it. She uses the frozen cans of 100% fruit juice from the store and adds sugar and pectin and brings it to a timed boil while stirring. The stirring part is what I'm trusted with (under direct supervision) : and then it just goes into jars to cool and seal. This makes the absolute best grape and pineapple jelly I've ever had.
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Post by dw on Nov 2, 2021 22:30:15 GMT
9 more jars of apple sauce. The back room looks bigger. I started with 6 5-gallon buckets. Sorted, gave away, made apple juice, apple jelly and have one bag left to keep. Just need to dig horseradish...maybe Friday. The sewing room is calling me!
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Post by speckledpup on Nov 4, 2021 22:07:17 GMT
8 pints of Pickled Beets. Was hoping for enough to last several different recipes, but the garden was a bust.
I'm going to put the recipe here that I tried so I can find it next year.
5 pounds Beets 2 medium Onions 1 1/2 c Water 3 c Apple Cider Vinegar 2 c White Sugar 15 All Spice Berries 15 Whole Cloves 1 Cinnamon Stick 1 1/2 tsp Pickling Salt
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Post by solargeek on Nov 5, 2021 2:54:47 GMT
Yesterday 5 pints caramelized onions. Yum!
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Post by ohiodreamer on Nov 19, 2021 16:52:40 GMT
Picked up our beef, so beef based caning has begun.
13 Pt Poor Man's Steak 9 Pt Stroganoff 10 Pt meatballs 14 Pt Sloppy Joe 7 qt of Chili ? pts chili (the rest of the pots will be in pints)
I am trying the new Supurb canning lids made in Ohio. I LOVE them! They have much more gasket material than Ball. The first load I did with them were greasy loads (meatballs and Stroganoff). When I opened the canner there was greasy water. Pulled jars. An hour later I notice the rings weren't tight! No idea why... I tightened the rings and walked away, assuming I'd have a high failure rate. EVERY signal jar sealed! I can get them locally, so no shipping fees, for $3 a dozen. Few pennies more then Ball, but they are designed to be able to reuse a time or two. They are my "go to" lid now. You can order them from Lehman's .com and WalnutCreekCheese.com. Walnut Creek is cheaper in store then Lehman's (by $5 per 60 lids)....so if shipping is the same Walnut Creek might be a better deal.
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Post by ohiodreamer on Dec 2, 2021 17:36:01 GMT
Harvested our chickens. Canned sandwich spread - 27 jars (1/4 and 1/2 pints). BBQ chicken in the canner now. The last 2 1/2 birds will just be pulled chicken...no flavor.
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Post by dw on Oct 10, 2022 23:43:52 GMT
Sliced apples for pies and apple sauce. I am down to 8 pt jars left (I have other sizes). I already bought one dozen pts and they are full. Might venture in to junk stores or break down and buy a dozen more. Decisions!
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Post by dw on Apr 23, 2023 14:47:12 GMT
made 4 jars of mustard on earth day...great stuff!
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