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Post by manygoatsnmore on Jun 16, 2015 2:07:40 GMT
wally, how did your cheese canning turn out? Inquiring minds want to know.
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Post by wally on Jun 16, 2015 6:09:23 GMT
MGM, the cream cheese turned out great. We used some to make potato soup and we will keep some stocked in the pantry.. The canned cheddar has not been used yet it looks good but cant say what the texture is like. We also made some "cheese whiz" and it also turned out great, in fact last night I canned 6 more 1/2 pints as it made great mac and cheese. The cheese whiz could be a great topping for anything that you wanted to be cheezee..if thats a word.
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Post by ketoriverfarm on Jun 20, 2015 4:02:45 GMT
I made rhubarb-raspberry jam. 5 jelly jars for the pantry and three cups in the refrigerator. I used a quart of frozen rhubarb and two cups of raspberry juice and pectin. And sugar. Turned out great. I modified a recipe I found online. Need to write it down. Before I forget the measurements.
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Post by horseyrider on Jun 22, 2015 1:47:50 GMT
Cherry pie filling today. I plan to put the rest up in syrup for my yogurt. My poor old cherry tree. Thirty years old and so tired.
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Post by barefootfarmer on Jun 22, 2015 16:34:24 GMT
horseyrider did you use a recipe from the blue book to can your pie filling? And did you use sweet or sour cherries? I have a lot of sweet cherries on hand and I'd like to make pie filling, too. But the last time I made it with sweet cherries I didn't like the result. I'm hoping my sour cherries will be plentiful enough for a few canner loads, but it doesn't look that way.
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Post by horseyrider on Jun 22, 2015 23:14:19 GMT
I used the Ball recipe, but used fresh fruit instead of frozen. The cherries are Montmorencys. The flavor is borderline explosive, it's so intense. So. Good!
BTW, their recipe says that ten pounds make eight pints. They're usually very close in their estimates, but I had a little over five pounds and got six pints. Go figure.
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Post by Homesteader on Jun 22, 2015 23:47:42 GMT
Grrrrr....8 quarts Southwest Pepper Beans but one broke. I am so so so tired of these jars breaking. They break at the bottom, with a small curve upwards. I'm really getting sick of it. Wish I lived where people canned so I could get old jars. These are the ones from Walmart........
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Post by barefootfarmer on Jun 24, 2015 13:42:26 GMT
Homesteader oh I hate it when I lose a jar(s)! Is it the Mainstay brand? I buy my jars at Walmart, but only the Ball or Kerr brands. I had a neighbor who cleaned out his garage and gave me about 100 pint sized jars. He was in his 80's. I can't bear to throw the jars out because he was a dear friend and passed away shortly after. But, almost every single jar is nicked...I don't dare use any of them because I just know I'll lose a LOT to cracking during processing.
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Post by Homesteader on Jun 24, 2015 15:38:49 GMT
These are Kerr barefootfarmer. I remember in the early 2000's I would maybe get a jar break every three or four canners full. Now it's almost one jar every time (pressure canning only). They always break the same way too, the bottom breaks off, with a slight curve upwards into the jar side a bit.
I am very careful about headspace, and de-bubbling, etc. Just frustrating to keep losing good food........not to mention the cost of the jar.......
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Post by barefootfarmer on Jun 24, 2015 18:27:00 GMT
Yeah, that really stinks. Wasteful all around. I put my milk in half gallon jars. More than a few times the bottom has basically "dropped out" just the way you described. And those are always the Ball brand. Bummer.
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Post by Deleted on Jun 25, 2015 16:53:34 GMT
5 pints of pickled beets. First canning of the season.
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Post by Homesteader on Jun 26, 2015 21:19:38 GMT
7 quarts Myocoba Beans 'n Ham! Yum. One broken jar as usual.........good thing I start with 8 quarts.
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Post by wally on Jun 27, 2015 16:47:27 GMT
Just hearing the lids pop on the green beans we picked this am. We got 9 pints and some extra for dinner tonight.
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Post by wally on Jul 4, 2015 22:44:36 GMT
For the first time we canned some peppers today. 12 jars of jalapeno,6 anahiem,6 green pepper, 24 total one broke of course.We grilled the anahiem and removed the skins. It was really quite easy. We used the little 4 oz, jelly jars as they seem to be the right size for the 2 of us
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Post by ketoriverfarm on Jul 5, 2015 0:04:21 GMT
wally. Your peppers sound fantastic. Were they pickled or in water?
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Post by wally on Jul 5, 2015 1:05:21 GMT
ketoriverfarm we used water, we did write on the lids with a perm marker before heating them.When a lid was taken from the hot water we placed it on the appropriate jar. Got all 24 jars in the PC so we only did one load
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Post by paquebot on Jul 5, 2015 4:00:18 GMT
These are Kerr barefootfarmer. I remember in the early 2000's I would maybe get a jar break every three or four canners full. Now it's almost one jar every time (pressure canning only). They always break the same way too, the bottom breaks off, with a slight curve upwards into the jar side a bit. I am very careful about headspace, and de-bubbling, etc. Just frustrating to keep losing good food........not to mention the cost of the jar....... Bottom popping is usually from unequal temperature. I have one now and then but almost always from a cold-pack batch. Doesn't seem to matter if the water and jars start out at the same temperature. When I do lose one it's invariably a newer Kerr. The owners of Ball, Kerr, etc. will tell you not to use old jars because they have gone through too many heat cycles. That's BS as they were making better glass back then. Also have now had a dozen Mainstay for 2 cycles without losing any. Martin
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Post by horseyrider on Jul 5, 2015 12:00:40 GMT
These are Kerr barefootfarmer. I remember in the early 2000's I would maybe get a jar break every three or four canners full. Now it's almost one jar every time (pressure canning only). They always break the same way too, the bottom breaks off, with a slight curve upwards into the jar side a bit. I am very careful about headspace, and de-bubbling, etc. Just frustrating to keep losing good food........not to mention the cost of the jar....... Bottom popping is usually from unequal temperature. I have one now and then but almost always from a cold-pack batch. Doesn't seem to matter if the water and jars start out at the same temperature. When I do lose one it's invariably a newer Kerr. The owners of Ball, Kerr, etc. will tell you not to use old jars because they have gone through too many heat cycles. That's BS as they were making better glass back then. Also have now had a dozen Mainstay for 2 cycles without losing any. Martin
I agree with Martin here. I've had maybe five broken jars in 40 years of canning, and it's always been with raw pack and rushing. I slow waaaaay down, changing temps slowly. And the glass recipe is indeed different. I thought there was more actual glass in them, but that's not so; I weighed them and the old ones are within a gram or two of the new ones. It has to be the glass recipe.
Interestingly, I was just reading the other day that the old jars with color started out as clear jars. But over time, exposure to heat and sunlight caused them to change color. That was a consequence of the glass recipe.
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Post by Homesteader on Jul 6, 2015 20:09:45 GMT
Interesting update there and I thought I had even temps, but maybe not, these were beans, hot, and covered in hot broth. But I guess the canner water may have been too hot, although I try to only get it hot, never boiling, before putting the jars in. I'll try starting with the canner water a bit cooler.....
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Post by wally on Jul 7, 2015 10:31:14 GMT
Seems like this has been the year for us to can many new foods, so far we have canned cream cheese,cheese whiz,cheddar cheese, anahiem peppers, jalapeno and green peppers. Now we can add cabbage to the list. A large head was ready in the garden so we did some quick research and ended up putting up 8 pints.
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Post by woolybear on Jul 13, 2015 19:23:48 GMT
On Friday I did 18 pints pickled red beets + 3 pints of left over beet pickling juice. Today did 18 pints rattlesnake green beans.
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Post by Deleted on Jul 14, 2015 18:00:13 GMT
Have 7 quarts of green beans in the canner right now.
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Post by Homesteader on Jul 14, 2015 20:12:40 GMT
4 pints bread 'n butter pickles
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Post by toni48 on Jul 18, 2015 17:49:43 GMT
green beans, cabbage and carrots.
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Post by wally on Jul 19, 2015 1:21:50 GMT
14 pints of salsa and 17 jars of peppers, my feet hurt, way more standing than they are used to..
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Post by wally on Jul 19, 2015 1:23:38 GMT
14 pints of salsa and 17 jars of peppers, my feet hurt, way more standing than they are used to..
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Post by wally on Jul 20, 2015 0:33:43 GMT
I have to blame aldis for this, blue berrys on sale for .99, so we ended up canning 16 1/2 pints of blueberry syrup.. Oh my its delicious..
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Post by okiemomof3 on Jul 20, 2015 13:15:10 GMT
This weekend i canned about 20 pints of homemade Rotel.
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Post by jean on Jul 20, 2015 19:13:14 GMT
5 qt. of kosher dill pickles in the water bath now. Had 3 qt. a couple of days ago. Will pickle beets tomorrow.
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Post by Skandi on Jul 21, 2015 10:27:35 GMT
Redcurrant jelly and blackcurrant jelly (over two days, I only have one saucepan big enough for making jelly) Of course we don't do it the same way over here.. but probably this thread is the closest.
Oh and it would be about 2lb of each.. the volume is not the same either!
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