What's Everybody Canning?

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I have Eight Pints of Beef in a brand new 16 Quart Mirro Canner that, get this, my Wife removed from a Dumpster. She observed a Crew cleaning out several Apartments and throwing stuff in the Dumpster, when she went over to look she saw the Canner, still in the Box, which she quickly put in her Car. I checked it out and confirmed that it had never been used and was in perfect condition. I now have Three functioning Canners, and One that needs a Lid Gasket.
 
I just finished 10 more Pints of Canned Beef. I now have a total of 15 Pints. I would have had more, but I couldn't stay out of it. What I did was Boil the Broth and then Thicken it with a Flour/Water Slurry, I adjusted the Taste with a little "Better Than Bouillon" if needed, and then add the Beef to Warm through, serve over Mashed Potatoes, or Rice. Boy is it good.
 
We were going to can some venison just as the dishwasher bit the dust.It will wait until after the 2nd when we can sterilize the jars with the new dishwasher.
 
Contacted my canning jar supplier to see when they are getting more stock in because they've been out for months.
Yay, as luck would have it they are getting a new shipment in next Monday.
Hopefully they'll have more canning lids as well.
With all the virus kurfuffle I want to be stocked up and have enough jars and lids.
 
joel said:
I had 100 pounds of Venison, but we have went thought it fast this year.
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Venison is my favorite. Bear is hubby's favorite. I made up a recipe for Mediterranean venison stir fry that is scrumptious. He likes it as much as I do. Yum.
 
Not exactly canning but it's going to be an ingredient in canning.

I'm freezing muscadine grape leaves for my cucumber and zucchini pickles.
The grape leaves have a lot of tannin in them and they help make a crisper pickle.
During the cooler weather the muscadine drops all it's leaves so if I want them I need to harvest them now.
 
Tank-Girl said:
Not exactly canning but it's going to be an ingredient in canning.

I'm freezing muscadine grape leaves for my cucumber and zucchini pickles.
The grape leaves have a lot of tannin in them and they help make a crisper pickle.
During the cooler weather the muscadine drops all it's leaves so if I want them I need to harvest them now.
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I love my Muscadines, thanks for the tip!
I have the Superior, it is a big black muscadine, like the wild from my youth, but sweeter.
 
Okay Snap, wanted to ask how you can your potatoes. Chopped? With or without skins? And for how long - am assuming pressure canning so know that might vary. I don't have a great place for long term storage of them so this might be good for when adding them to stews and such.
Thanks! @snappy1
 
snappy1 said:
@LadyLocust If they are not the thin skin red type potatoes, I do peel them. I use the food processor and slice some for home fries and I hand cut some for steak fries. I always pressure can them in quarts and follow the Ball book for time.
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Thank you. I guess I always thought they would just turn to mush if canned. Might have to give it a whirl.
 
I’ve been researching canning for a while now but it’s been a little scary with the whole botulism thing. Plus my hubby is picky about flavors and textures and all so it’s kind put me off trying it. The last couple months I’ve been researching a lot again with longer term power outages becoming the norm in the dry season and wanted to start giving it a go now that I’ve been held up at home since flu season started.
Went to order supplies and most seems to be sold out. Guess that’s going to be another issue with this Covid 19 thing. I’ll have to just keep making stuff and vacuum packing it to put away in the freezer like I’ve been doing for years.
I’m jealous y’all can do it so easily with so much different stuff!
 
YAY!! I just had 160 half pint canning jars delivered. I did some hard thinking and when I use pasta sauce, stewed tomatoes I tend to use half a jar at a time, so, I've decided that since regular mouth pint jars weren't available this was prob. the correct and sensible way to go.
It's a HUGE relief to have the jars arrive in good order - in fact that they arrived at all and that this season's harvest will be able to be preserved.
 
Cleaning out my freezers and canning anything that doesn't make a run for it.

Canned 10 quarts of veggie beef soup, 5 chickens and also opened up 3, gal cans of tomato paste and recanned them in pints. Tomato products don't keep well in cans. Too acidic. Today it's going to be goose and duck.
 
My garden is just now really producing now so my preserving has begun. Today I spent the morning hours out in the garden getting out to start feeding as soon as I could see at 6:10 and then hit the garden doing some pruning, some tying and some training then was inside by 10:30. I had only taken one basket out to harvest with me which was a big mistake since I made multiple trips inside and every time I walked passed the goats they wanted a little treat. . . It took 3 different loads for green beans so they were very happy! What I ended up canning today was
9 pint and a half of Dilly Beans,
16 pints green beans,
12 patty squash,
18 zucchini and
2 yellow squash.
I also ended up blanching 2 gallons of green beans and vacuum sealed for the freezer.
 
Dani said:
My garden is just now really producing now so my preserving has begun. Today I spent the morning hours out in the garden getting out to start feeding as soon as I could see at 6:10 and then hit the garden doing some pruning, some tying and some training then was inside by 10:30. I had only taken one basket out to harvest with me which was a big mistake since I made multiple trips inside and every time I walked passed the goats they wanted a little treat. . . It took 3 different loads for green beans so they were very happy! What I ended up canning today was
9 pint and a half of Dilly Beans,
16 pints green beans,
12 patty squash,
18 zucchini and
2 yellow squash.
I also ended up blanching 2 gallons of green beans and vacuum sealed for the freezer.
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Dani that is great,we hope to have a fal lgarden too hot here for summer gardens. :thumbs:
 
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This is what I picked yesterday morning. I got all the eggplant, yellow squash and zucchini canned along with some of the patty squash. The green beans were blanched and vacuum sealed for the freezer and bell peppers got halved, seeds taken out and put in zip lock have for the freezer. Ended up using one butternut squash for dinner yesterday. . . Oh so good. It had been way to long since we had one of these. I stopped around 3 so I could lay down to take a short cat nap since I worked the overnight shift. Will get back to it later today.

it's just now trying to get light out and I need to go feed. When I got home I let the dogs out the back door and I heard clucking. . . Hunny must have not gotten the gate shut to the chicken run. . . We have black sex links so Need to go round them back into the coop now that I can see them and go check on the geese. Haven't heard a peep out of them yet.
 
Dani said:
View attachment 43206

This is what I picked yesterday morning. I got all the eggplant, yellow squash and zucchini canned along with some of the patty squash. The green beans were blanched and vacuum sealed for the freezer and bell peppers got halved, seeds taken out and put in zip lock have for the freezer. Ended up using one butternut squash for dinner yesterday. . . Oh so good. It had been way to long since we had one of these. I stopped around 3 so I could lay down to take a short cat nap since I worked the overnight shift. Will get back to it later today.

it's just now trying to get light out and I need to go feed. When I got home I let the dogs out the back door and I heard clucking. . . Hunny must have not gotten the gate shut to the chicken run. . . We have black sex links so Need to go round them back into the coop now that I can see them and go check on the geese. Haven't heard a peep out of them yet.
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Are those cushaws on the far right? You must be way south to already be harvesting butternut and if those are Cushaws. We dont get them ripe here to August at the earliest
 
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