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Post by toni48 on Jul 29, 2015 16:34:36 GMT
Yield: 4 half pint jars; 24 servings Ingredients 1½ lbs fresh jalapeños, washed, stems removed, and sliced (instructions below) 1 cup cider vinegar (white vinegar works fine too) 3 cups granulated sugar ¼ tsp turmeric ¼ tsp celery seed 1½ tsp garlic powder ½ tsp ground cayenne pepper Instructions *Be sure to wear gloves or wash your hands thoroughly after preparing the jalapeños; do NOT touch your face or eyes. Remove and discard jalapeño stems, scoop out and throw away any seeds, depending on your heat tolerance, then slice each pepper into uniform ⅛ to ¼ inch rounds. Set aside. In a large pot, bring cider vinegar, sugar, turmeric, celery seed, garlic powder, and cayenne to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for 4 minutes. Use a slotted spoon to transfer the peppers into clean, sterile canning jars, packing the jalapeños semi-firmly within ¼-inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes. Use a ladle to pour the boiling syrup into the jars over the jalapeño slices. Insert a plastic knife to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of syrup if necessary. (*If you have leftover syrup, it's a great marinade for meat! Don't throw it out!) Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger tightness. If you do NOT want to can these to the point of shelf stable, simply cool jars at room temperature for an hour and then store them in your refrigerator. To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
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Post by toni48 on Jul 29, 2015 16:35:12 GMT
And yes I did can the leftover juice for meat marinade.
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Post by Homesteader on Jul 30, 2015 17:16:20 GMT
2 pints and one quart Barese cucumber sweet pickles
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Post by paquebot on Jul 30, 2015 19:15:40 GMT
Last of the peas, finally! Mixed 50/50 with diced carrots. Seven 2-pound Queenline honey jars which hold 1½ pints. Not everyone can can with them since they take a #63 lid. Not a problem here as I have more than enough flats to last my lifetime.
Martin
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Post by Skandi on Jul 30, 2015 19:32:53 GMT
blueberry jam, only 1lb but that's all the blueberries I had the patience to pick while out after cantarelles
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Post by jean on Jul 30, 2015 22:54:03 GMT
61/2 qt. of sweet pickles. Picked 2 small buckets of tomatoes and will work them up in the morning. Thus far 45 pt. of green beans, 29 pt. of corn, 18 pt. of pickled beets, 4 qt. of kosher dill pickles. Have put up 20 qt. of kosher dills for our young neighbors. They are so good to us and this a way of repaying.
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Post by ketoriverfarm on Aug 2, 2015 3:57:17 GMT
7 quarts of sweet lime pickles.
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Post by wally on Aug 2, 2015 11:39:47 GMT
we canned 13 green pepper,5 anahiem pepper and 12 chopped tomatoes. Almost done canning from the garden for the year as the pantry is 95% full,
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Post by Deleted on Aug 3, 2015 17:10:10 GMT
The jars lined up on my counter this morning - 17 half pints sweet pickle relish, 6 pints bread and butter pickles and 5 pints Sassy pickles.
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Post by Homesteader on Aug 3, 2015 20:48:58 GMT
Over the weekend: 14 pints sweet pickles 4 pints nectarine jam Today: 8 Excaliber trays of sweet peppers drying 15 two-person servings of Cherokee Yellow Wax beans
edited to add, did another 4 pints nectarine jam
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Post by solargeek on Aug 3, 2015 21:47:25 GMT
8 quarts organically grown cukes and dill into PICKLES! Just love the recipe from our cousin (checked it out with Ball long ago before making). Simmering tomato sauce for canning tonight or tomorrow. Only will have a few pints as many tomatoes had those little black specks on them.
QUESTION for you all: UW MINN says not to can them. Says it is due to the pH being changed not an issue of spoilage and it encourages you to eat them RAW, but it is assuming you will NOT cook them, only WB can them cold.
Doesn't mention if you make them into sauce and of course peel, and check each one as with all tomatoes. Wondering tho, since you simmer and simmer tomato sauce at a low boil and add the 2 TBLSP of lemon juice per quart if that would be ok to use them for in the future for the sauce?
Anyone know?
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Post by Homesteader on Aug 3, 2015 23:13:18 GMT
solargeek, could you clarify - UW MINN says to not can what? Tomatoes with black spots or tomatoes period?
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Post by solargeek on Aug 4, 2015 4:25:52 GMT
solargeek, could you clarify - UW MINN says to not can what? Tomatoes with black spots or tomatoes period? They said not to can tomatoes that have those tiny little black spots - that often are only on the skin. Here is the link for all tomato diseases blog-yard-garden-news.extension.umn.edu/2009/07/what-are-those-leaf-spots-on-my.html and the diseases I am asking about are the "bacterial speck and spot". They have pictures of both and I seem to have "speck". UW MINN says, in part, the following On the tomato fruit, bacterial speck infections are small (the size of a pencil tip) raised black spots. These spots start on green fruit and may develop a green halo as the fruit turns red. In contrast, bacterial spot fruit infections are larger (the size of the eraser end of the pencil) dark brown to black, raised and often corky appearing. Bacterial spot infections may be surrounded by a white halo. In both cases, the infection on the tomato fruits remains fairly superficial and does not result in fruit rot.
Both bacterial speck and spot can come into the garden on infected seed or transplants. The bacteria are then easily transferred from plant to plant through splashing water, strong winds or on a gardener’s hands and tools. The bacteria survive Minnesota’s harsh winters in plant debris.
Luckily in most cases infection with bacterial speck and spot do not result in significant yield loss. Although the fruit with raised corky bacterial spots would not be considered marketable at the grocery store, smart gardeners know the fruit can still be enjoyed once the superficial spots have been cut away. Infected tomatoes should not be used for canning, however, because the disease may have changed the pH of the fruit.
So my thought was to simply add more lemon juice (about 1 teaspoon more to keep the pH where it should be) to the sauce I would make (following a Ball recipe) and to peel and check each tomato.
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Post by Homesteader on Aug 4, 2015 14:14:38 GMT
Ah, that helps - I would not be able to say if add'l lemon juice would do the trick. I personally don't can fruit/veggies unless they are at their prime. We have a saying around here "bad fruit in, bad fruit out".
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Post by barefootfarmer on Aug 4, 2015 14:41:19 GMT
I would think that if the tomato was considered good to eat after removing the spot " smart gardeners know the fruit can still be enjoyed once the superficial spots have been cut away" then it's not actually bad food. So at that point it would be fine to can as long as you raised the ph or pressure canned. I'd follow the Ball Blue Book for canning directions depending on which method you prefer to use.
Nowadays you have to assume that the ph on all tomatoes is no longer as acidic as they were "in our grandparents' days" just due to a variety of reasons. So you pressure can or increase the acidity with lemon juice etc. Just follow the amount the Ball Blue Book requires, don't randomly decide how much lemon juice "should be good".
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Post by paquebot on Aug 4, 2015 16:08:40 GMT
When almost all of my tomatoes were grown in the community gardens, they were exposed to every possible disease and that included late blight one time. Right now, friends are reporting spotted tomatoes and asking if there is going to be a problem. I tell them to cut out any bad spots that are deeper than the skin and proceed as normal. Where I have the main crop now is showing some spots but nothing major.
Martin
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Post by Muller's Lane Farm on Aug 5, 2015 18:22:49 GMT
So far this year:
121 pints corn 1 pint & 4 quarts garlic dill pickle chips 17 pint & 9 quarts whole garlic dill pickle 5 pint & 6 quarts garlic dill pickle spears 3 half pints & 9 pints strawberry jam (and 3 stuffed gallon bags of frozen strawberries) 6 pints strawberry lemonade concentrate 35 pints green beans
I'm still waiting for my tomatoes & peppers to come in.
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Post by Deleted on Aug 5, 2015 22:04:29 GMT
So far this year: 121 pints corn 1 pint & 4 quarts garlic dill pickle chips 17 pint & 9 quarts whole garlic dill pickle 5 pint & 6 quarts garlic dill pickle spears 3 half pints & 9 pints strawberry jam (and 3 stuffed gallon bags of frozen strawberries) 6 pints strawberry lemonade concentrate I'm still waiting for my tomatoes & peppers to come in. I've always wanted to try the strawberry lemonade concentrate. I'll have to look around for some strawberries. Do you think I could use frozen berries?
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Post by Muller's Lane Farm on Aug 5, 2015 22:32:33 GMT
Sure can! We already finished the 6 pints so I made up some strawberry lemonade from the frozen berries. Just as good.
Next year I'm going to try raspberry lemonade concentrate .... if I can get to the raspberries before everyone eats them all!
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Post by paquebot on Aug 6, 2015 16:24:27 GMT
In regards to canning frozen berries and fruits, that used to be the norm if you didn't have access to local fresh. There would be a local butcher shop or store that would take orders for frozen berries, cherries, fruit, vegetables, etc. in big tins up to 20-30 pounds or so. Then everyone would pick up their order on the day that it arrived. Cherries were always in large tins and that was the only way that one could buy them in bulk. Peaches were another which was common in large frozen tins.
Martin
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Post by Muller's Lane Farm on Aug 6, 2015 20:11:38 GMT
More green beans today ... I think it's around 30 pints in all ... not sure how many are in the canners
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Post by Homesteader on Aug 6, 2015 21:32:01 GMT
Foodsavered to freezer: 21 two-person servings yellow wax beans! (we like them frozen rather than canned).......
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Post by susannah on Aug 8, 2015 20:58:41 GMT
Half a dozen pints each of green beans and beets.
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Post by ketoriverfarm on Aug 9, 2015 3:18:12 GMT
I canned 9 pints of red hots cinnamon pickles.
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Post by Ozarks Tom on Aug 9, 2015 13:48:34 GMT
Today, 56 pints of sauerkraut. We've already pulled our green beans after canning 54 quarts. The tomatoes are just now turning, so in a few days we'll start on them. Most years we'll do about 40 quarts of sauce, 20 quarts of stewed Italian.
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Post by Deleted on Aug 11, 2015 17:03:11 GMT
5 quarts tomato juice, and 7 pints cherry tomatoes (quartered)
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Post by woolybear on Aug 11, 2015 23:30:36 GMT
13 pints of salsa, but why in the world did it take me 8 hours to can up some salsa?
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Post by barefootfarmer on Aug 12, 2015 1:42:32 GMT
I started the morning canning up 4 quarts of crushed tomatoes. I knew I should have just walked away because I had a lot of outside work to do. But I kept eyeballing the 2 gallons of tomato juice that I had strained off the crushed tomatoes so decided to make beef stew.
Today I canned 4 quarts of crazy thick crushed tomatoes and 31 pints of beef stew in tomato juice. Someone lock up my canners otherwise I'm not getting anything else done tomorrow, either. I have a couple hundred pounds of potatoes that I'm itching to can.
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Post by paquebot on Aug 12, 2015 23:43:42 GMT
Nine pints of Sloppy Joe mix. Made a big batch several years ago and there was heartburn in every jar. Didn't try to find that recipe again and settled on one without!
12 pounds tomatoes, peeled and cored
4 green peppers
2 red peppers
5 large onions
1 cup celery, grated
3 Tbs salt
1 tsp cinnamon, ground
1 tsp allspice, ground
1 tsp cloves, ground
1 tsp dry mustard
1 tsp nutmeg, ground
3½ cups cider vinegar
3½ cups brown sugar
Chop or grate tomatoes, peppers, and onions in blender. Combine everything else and cook down to about half. Makes about 9 pints. Waterbath 30 minutes.
Martin
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Post by barefootfarmer on Aug 13, 2015 5:32:15 GMT
Martin that sounds fantastic. I'm copying your recipe so I can make it soon. Thanks
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