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Post by aftermidnite on Aug 14, 2015 13:14:15 GMT
Monday evening I canned 14 half pints dill relish ..sure hope the flavor improves with "age" I have a load of HUGE tomatoes from my garden ready to turn into stewed tomatoes today . After a discussion with dear daughter I had to wait to do them because she asked that I use celery instead of my dried celery leaves ..and I didn't have any celery on hand and had to wait until I could arrange to get to the store . She said it just wouldn't be Momma's stewed tomatoes with the leaves instead of the celery chunks . She did agree that the dried celery works well in other tomato dishes ....just not the stewed ..
After watching a woman on YouTube recan some cheese sauce from #10 cans I am going to do a batch .. I am sure many will get bent out of shape about safe canning but after research I am going to do it for our use ..I am not recommending it for anyone else... Daughter LOVES mac and cheese with cheese sauce and buying it in smaller jars is expensive and this will open up many more recipes for different things if it is on the shelf . On our shopping trip to some "amish" and Mennonite stores I found #10 cans of it for $6.... best price I have seen ..usually it is around $10 . I figure we will get at least 20 or more half pints which will last us for a very long time ..LOL
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Post by barefootfarmer on Aug 14, 2015 14:54:24 GMT
14 pints of bread and butter pickles. With so many more in the future. I have a lug of 30lbs of cukes still waiting to be used. Anyone ever make dried salt and vinegar cuke chips? Just read a recipe for that yesterday.
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Post by bluelacedredhead on Aug 14, 2015 18:36:25 GMT
7 quarts of V4 juice.
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Post by Skandi on Aug 15, 2015 11:28:08 GMT
Wow.. just the numbers in this thread are amazing, I did one jar of asier (just under a pint becasuse only one was ready!) Which is a kind of danish cucumber only used to pickle, it's huge and you peel and slice it before pickeling. I'll probably make around 6 jars of that and that will be enough for the year, we use I would think around 18 pts of various pickled things a year, and about 5 lb of jam, can't imagine using the ammounts some people are mentioning!
EDIT after going and poking the garden I can add two jars of pickled beetroot to that. one of baby red ones and one a mix of yellow and white, which I hope will all end up dyed yellow, as the colour is amazing!
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Post by barefootfarmer on Aug 15, 2015 15:19:39 GMT
I used to think the numbers people posted for amounts they canned were just unbelievable. Until I started counting how many jars of soup our family of 5 would go through in the fall/winter. It adds up pretty quickly.
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Post by paquebot on Aug 15, 2015 16:02:54 GMT
A big point about canning a lot of jars of one thing is taking advantage of what's growing right now. When one has a bushel of something sitting in front of him, he has to think more than just what's going to be used for supper tonight. If this thread were last year, some may have wondered what I was thinking about tying up 60-70 jars just for various cucumber pickles. I had a lot of cucumbers and couldn't just let them go to compost. Still have about half of those jars and only grew enough cucumbers for eating fresh this year. Canned and froze enough corn last year to last through this year as well. Only need some for eating fresh this year. The past 2 years have been a glut of peas and snap beans. I could have skipped canning any this year but what was canned has doubled what we had when I started. Nobody knows what the following year is going to bring so one must prepare for anything now. My next project will be stewing tomatoes. Really could skip them this year due to so many jars left over but I have several varieties which would taste great in a stew and want to do at least 9 pints of those. Another will be a second 9-pint batch of Sloppy Joe mix but only using cherry tomatoes. All comes down to "make hay while the sun shines".
Martin
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Post by terrilynn on Aug 15, 2015 16:50:42 GMT
A big point about canning a lot of jars of one thing is taking advantage of what's growing right now. When one has a bushel of something sitting in front of him, he has to think more than just what's going to be used for supper tonight. If this thread were last year, some may have wondered what I was thinking about tying up 60-70 jars just for various cucumber pickles. I had a lot of cucumbers and couldn't just let them go to compost. Still have about half of those jars and only grew enough cucumbers for eating fresh this year. Canned and froze enough corn last year to last through this year as well. Only need some for eating fresh this year. The past 2 years have been a glut of peas and snap beans. I could have skipped canning any this year but what was canned has doubled what we had when I started. Nobody knows what the following year is going to bring so one must prepare for anything now. My next project will be stewing tomatoes. Really could skip them this year due to so many jars left over but I have several varieties which would taste great in a stew and want to do at least 9 pints of those. Another will be a second 9-pint batch of Sloppy Joe mix but only using cherry tomatoes. All comes down to "make hay while the sun shines". Martin I tend to can this way as well. On a good year I try to put up enough (if I have anything in abundance) to cover me in case the next year has a late killing frost, or no rain, too much rain, early fall frost, etc. Last year my grapes were frozen when they were still blossoming.....so no grapes last year, but fortunately I had enough from the year before that we still had plenty on the shelf.
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Post by aftermidnite on Aug 15, 2015 21:46:48 GMT
Last night I prepped my tomatoes ..onions and celery .... I drained and strained the tomatoes to get as much juice out of the tomatoes and added the other ingredients ..put in the crock pot over night to stew. I brought the cores and skins along with a few other tomatoes to a boil ..strained out the hard cores and skins and seeds ..put the juice in the fridge until this afternoon when I got the stewed tomatoes canned (7 pints) . I added celery ..onions ...a few chopped peppers and parsley to the juice and into the crock pot it went to cook until morning ... I will run it thru my food processor to liquefy and then can my version of home made veggie juice ..thinking I will get about 7 pints of juice ..
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Post by barefootfarmer on Aug 15, 2015 22:55:31 GMT
aftermidnite that made me remember that I want to a make a v8 type juice for my husband. I need to do a search for a copy cat recipe. My turkey roaster has been full about every other day with tomatoes. I roast one day, then process the next. Love this time of year!
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Post by horseyrider on Aug 15, 2015 23:20:19 GMT
Today was applesauce. YES I already had probably fifty jars left in the pantry, as well as pie filling, apples and cherries, apple butter, dried apple rings, etc etc. But how do you say no to seven and a half bushels of Honeycrisp apples? I gave most of them to my daughter. She's home canning.
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Post by Deleted on Aug 15, 2015 23:21:41 GMT
4 10-oz bottles and two pints of peach habanero sauce. It's hot!!
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Post by Deleted on Aug 16, 2015 12:37:35 GMT
Yesterday, 5Q pork tenderloin, 2Q pork sausage, 7P pork sausage.
Today, 40# of chicken
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Post by paquebot on Aug 17, 2015 1:51:24 GMT
15 pints of crushed/stew tomatoes last night. 6 pints were Atkinson and 9 were a mix of Fire Steel, Ikarus, and a wrong variety which turned out to be a great canner when it was supposed to be an oxheart.
Martin
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Post by Weed on Aug 17, 2015 18:34:18 GMT
Over the weekend we managed 56 more Qts of V-8, 6dz. pints of dill pickle spears and 3dz. pints of sliced d'anjou pears in light syrup.
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Post by barefootfarmer on Aug 17, 2015 19:37:48 GMT
@weedkicker I would just love to see your recipe for V-8 if you care to share. My husband loves the stuff from the store and I'm hoping to make him some at home that will fill the bill. 56 quarts, though?! Wow- it must be some tasty juice :)I'm a grape juice girl myself...need to get some concords in the ground this fall.
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Post by Weed on Aug 17, 2015 20:35:02 GMT
@weedkicker I would just love to see your recipe for V-8 if you care to share. My husband loves the stuff from the store and I'm hoping to make him some at home that will fill the bill. 56 quarts, though?! Wow- it must be some tasty juice :)I'm a grape juice girl myself...need to get some concords in the ground this fall. This particular recipe isn't actually V-8, but it's close enough and I've been using it for the past several years. This years juice was made from 19 different varieties of heirloom/hybrid tomatoes. All tomatoes & veggies (except the carrots and celery) were organically grown from the garden. WARNING: This is my own recipe and I'm not sure it would be approved for canning by nchfp.uga.edu/how/can_home.html, but I'm still alive. I never manage to make enough to last thru winter, it's always gone within 6 months. I'm open to any and all suggestions or precautionary advice Vegetable Juice (10 Gallon pot/camp stove...outside) Core tomatoes, Wash/scrub all veggies 7-1/2 Gallons tomato purée (squezzo Dice all veggies (1/4" size using Vidalia onion slicer) 4-1/2 cups Beets w/tops 3 cups Celery 5 cups onions 4 cups Carrots 3 cups Bell Pepper 2 cups Garlic cloves Sauté/soften all veggies on the stovetop, pass thru the juicer several times Using the juice AND pulp from juicer, heat all veggies on stovetop and puree everything until smooth using stick blender In a separate pan, add 1-2 cups of tomato puree, 12 large basil leaves, equal amount of parsley, 2 tbsp dried oregano, 2 tbsp crushed red pepper. Bring mixture to boil, purée with stick blender, strain and force thru fine mesh metal strainer several times Combine tomato purée, Veggie Juice and spice mix. Add 16 teaspoons salt, 6 teaspoons ground black pepper...taste test and adjust salt/pepper during warmup. Do not go overboard on the Salt! Heat all ingredients just shy of boiling, ladle into jars leaving 1" headspace, wipe rims, lid and screw on bands to finger tight. Process jars for 45 minutes @ 10 PSI in pressure canner Yields approx 34 quarts Pour chilled juice into large glass, add 1/2 teaspoon horseradish, 1/2 teaspoon Cholula hot sauce, a few squirts Worcestershire sauce, salt, pepper
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Post by barefootfarmer on Aug 17, 2015 21:06:40 GMT
Wowzers, @weedkicker you are a mad scientist in the kitchen My husband says the list of ingredients sounds good to him. I'm curious about why you don't add the horseradish and other last ingredients to the whole batch before canning?
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Post by paquebot on Aug 17, 2015 22:19:53 GMT
When I first made V-8 years ago in BC (before computers), didn't have a recipe. Went to a store and copied down the ingredients. Also used the carrot tops in addition to the beet leaves. By the time I got done, probably closer to V-12. Everything pureed together and then cooked. Pressed through a chinois sieve. That was great. Then found recipes on the Internet and haven't come close to duplicating it.
Today's project was 9 more pints of Sloppy Joe mix. This time started with just under 2 gallons of puree from only cherry tomatoes. Three times more seeds and skins than normal after pressing through the sieve. One extra pint and wife brought home buns this morning. Going to be able to try it tomorrow.
///Had the extra pint of Sloppy Joe for supper tonight. Not going to change one single ingredient in the future. If there's going to be any heartburn it will be because I ate twice as much as one should!
Martin
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Post by Weed on Aug 17, 2015 23:05:42 GMT
Wowzers, @weedkicker you are a mad scientist in the kitchen My husband says the list of ingredients sounds good to him. I'm curious about why you don't add the horseradish and other last ingredients to the whole batch before canning? Leaving those out, gives a bit of wiggle room to adjust the heat. Only takes a small amount of any or all to make a big difference in the finished product. My Son-in Law, Son and I all prefer a kick, while my Wife and Daughter like to skip the hot sauce and horseradish altogether. For now we're using store bought horseradish...come Sept./Oct., I'll be making some fresh from the garden. Hey Martin, I already copied and pasted that Sloppy Joe recipe you posted. Looking forward to making up a batch before these maters fade away. We only eat them a few times a year, but when we do - I use venison and usually eat at least 3 of them. I made a batch of V-12 earlier this season but screwed up the whole batch! Proportions were all wrong for my taste and I wound up doctoring a few gallons for cooking sauce for things such as 7-layer casserole etc... My Son's GF (vegan) thought it was awesome so the rest got PC'd for her. Biggest mistakes were, I used a few too many turnips & trying to make 14 gallons at once in a 15 gallon pot!
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Post by paquebot on Aug 18, 2015 0:08:18 GMT
I note that garlic wasn't in the recipe that I posted but today's batch got 9 medium cloves, enough for one per pint. All of the other stuff masked both aroma and taste so hard to tell that any was even in there. All of our ground venison is 1½ pounds in quart ziplocks. One bag of that and a pint of Sloppy Joe mix and we eat on that for 2 meals. Manwich cans are 15 ounces and for 1 pound of meat so ours aren't quite as "sloppy".
Martin
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Post by barefootfarmer on Aug 18, 2015 0:35:18 GMT
I'll be harvesting horseradish too! I absolutely adore horseradish. Thanks for the recipe- I'm copying it so I can give it a whirl in the next couple of weeks. My goal is to can 100 quarts of crushed tomatoes, then move on to diced. After that it's Martin's sloppy joe mix and your v8. If I'm still getting tomatoes, and I sure hope so- it's roasted tomatoes and salsa. A girl's gotta keep her priorities in line.
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Post by solargeek on Aug 18, 2015 3:42:32 GMT
3 quarts tomato sauce Friday; today 2 quarts tomato juice; 1 other one 1/2 tomatoes, 1/2 juice. Tomorrow will be major pickle canning.
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Post by Weed on Aug 18, 2015 17:03:02 GMT
As an add-on to the V-8 juice recipe I posted yesterday: According to the nchfp.uga.edu/how/can_03/tomato_veg_juice.html info I just researched, it would appear "my own" recipe falls into the "safe to can" category. Based on 56 quarts of tomato purée, up to 24 cups of veggies (3 cups per 7 Qts) can be added. Now, that's just my take on the info. If interested in following the recipe/making up a batch, double-check the numbers, etc... beforehand If, for whatever reason, I'm wrong...please speak up
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Post by barefootfarmer on Aug 18, 2015 17:58:00 GMT
I saw that last night, too. 3 cups for every 22 lbs which for me is indeed 7 quarts. See- you really are a mad scientist in the canning kitchen!
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Post by solargeek on Aug 18, 2015 21:25:15 GMT
8 Qts Pickles, 5 pints, 1 pint pickled peppers and 1 dilly beans the other day. And the harvest is just starting. Praise God for the large quantity of organic food we are harvesting.
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Post by barefootfarmer on Aug 18, 2015 22:04:05 GMT
No kidding, huh? I'm always amazed by how much food I lug into the house. And then I think about how much it would cost to buy an organic version at the store. Which still doesn't taste as wonderful as home grown. And then I remember that it wasn't my hands alone that blessed us with our bounty. Gardening/farming keeps me humble and grateful.
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Post by dw on Aug 19, 2015 20:13:09 GMT
20 pts of peaches. Jelly tomorrow from the skins. I think I'll get another box this weekend.
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Post by barefootfarmer on Aug 19, 2015 22:14:47 GMT
4 pints of tomatillo green salsa- left the seeds in and wow! 5 quarts of crushed tomatoes 9 quarts of tomato juice
...and it's starting to feel like Ground Hog Day- same day on repeat over and over
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Post by dw on Aug 20, 2015 15:48:53 GMT
Peach jelly...mostly for xmas gifts.
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Post by susannah on Aug 21, 2015 0:30:09 GMT
Canned another 12 jars of beans yesterday. Today, 15 more pints of beets. I think we have enough canned beets now. They sure add color to the canning pantry shelves.
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