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Yesterday I did 2 1/2 batches of gelled chokecherry sauce (like cranberry sauce.). Today I got my tomatoes worked and into juice but didn't have enough time to boil it down to sauce - so tomorrow.
Chance of snow just above us this weekend so we'll see what happens. I still have lots of spaghetti squash on the vine I'm hoping will ripen up before a hard frost here. Everything else is about done - well except the everlasting zucchini plant that keeps going.
 
i bought a 2 brush set at walmart the 1st half of 2017.i quiekly learned the bigger brush is idea for cleaning the inside of pint and quart jars alike. the other brush is idea for straws.


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I have that same set. Drop a SOS pad in the jar and use the brush to get the meat residue off the jar.
 
I canned potatoes yesterday and "tried" to make some cranberry sauce. I couldn't find cranberries so I bought some cranberry juice but.... When the jug says 100% juice / cranberry you better read the label! That cranberry juice is actually cranberry, apple, pear and grape juice. When I tried it all I could taste was the apple.
 
Does anyone run two canners at the same time to double their output in given time frame?

I've been thinking of getting a second pressure canner because when harvest time is in full swing
the turn around time for a single canner even when you hot pack is so long.

One thing I have noticed when I am getting the canner up to temp from cold when doing a hot pack is I need to make sure the lid of the canner is placed loosely on the canner so it heats up as well.
I tried to put a cold lid o to my hot canner and it didn't fit until it heated up.
 
Does anyone run two canners at the same time to double their output in given time frame?

I've been thinking of getting a second pressure canner because when harvest time is in full swing
the turn around time for a single canner even when you hot pack is so long.

One thing I have noticed when I am getting the canner up to temp from cold when doing a hot pack is I need to make sure the lid of the canner is placed loosely on the canner so it heats up as well.
I tried to put a cold lid o to my hot canner and it didn't fit until it heated up.

I do. I bought a timer for each of my canners and have them numbered. I used a sharpie to put the number on both the canner and timer so I don't get them mixed up during use.
 
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yes i did like teri and bought a second timer and marked them with a sharpie. i had 2 going last year with all the taters and onions.
Does anyone run two canners at the same time to double their output in given time frame?

I've been thinking of getting a second pressure canner because when harvest time is in full swing
the turn around time for a single canner even when you hot pack is so long.

One thing I have noticed when I am getting the canner up to temp from cold when doing a hot pack is I need to make sure the lid of the canner is placed loosely on the canner so it heats up as well.
I tried to put a cold lid o to my hot canner and it didn't fit until it heated up.
 
tomorrow we have to go to a family reunion , but when we get back i have 6 pounds of gree and yellow split peas that i was gifted. we like these so we are canning split pea and ham soup. we were also gifted a case of chick peas in the can. i have never eaten these but am willing to try them to decide whether or not we like them. anybody got suggestions on how best to cook them?
 
tomorrow we have to go to a family reunion , but when we get back i have 6 pounds of gree and yellow split peas that i was gifted. we like these so we are canning split pea and ham soup. we were also gifted a case of chick peas in the can. i have never eaten these but am willing to try them to decide whether or not we like them. anybody got suggestions on how best to cook them?
Chick peas a/k/a garbanzos are used in humus. You can use them in salads especially a 4 bean salad or just in a tossed salad. In a casserole, soup, or stew like any other bean.
 
So I managed to make 22 pints of passata but one had a slighty buckled lid.

I got to keep reminding myself not to over tighten the lids.
This batch I added a jar of tomato paste, 2 cups of sugar, 3rd of a cup of salt and 1 cup of apple cider vinegar into a 15 ltr pot of reduced tomato pulp.
It turned out awesome and tastes exactly like a good quality store brought sauce.
I can see this making a fanastic tomato soup base.
I'll be making my passata this way again.
 
@Tank-Girl will you please give us the recipe? it sounds good and i'm always looking for different sauces.
So I managed to make 22 pints of passata but one had a slighty buckled lid.

I got to keep reminding myself not to over tighten the lids.
This batch I added a jar of tomato paste, 2 cups of sugar, 3rd of a cup of salt and 1 cup of apple cider vinegar into a 15 ltr pot of reduced tomato pulp.
It turned out awesome and tastes exactly like a good quality store brought sauce.
I can see this making a fanastic tomato soup base.
I'll be making my passata this way again.
 
i can do this. what i should hav asked is how long it takes to cook and can
i assume it's waterbath. so do you can it the same time as tomatos?
I cooked the pulp down for as long as it took for the reduced sauces to coat the back of my spoon before I added the extra ingredients.
If you do them before you reduce the taste will be too strong.
I pressure canned my pints for 20 mins.
Yeah more than you are supposed to but I like to err on the side of caution.
 

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