What's Everybody Canning?

Discussion in 'Preserving Food' started by Dani, Dec 5, 2017.

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  1. Dec 5, 2017 #1

    Dani

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    Guess I start this out. . .

    Yesterday I canned up a bunch of greens, a combination of turnip, mustard and kale. I mixed cause this year my mustard was trying to bite back and I just needed to tame it down some.

    Then I pickled some radishes and since i had some extra time and wanted to do something fun, I went back out to pick a handful of Tabasco peppers and cilantro to mix up a Peach Salsa. I used a Habanero Mango salsa recipe and tweaked it to use on hand items. Turned out pretty darn good.
     
  2. Dec 5, 2017 #2

    zoomzoom

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    You obviously live in a southern climate.

    The only can I'm opening today will be a Labatt's since they don't freeze immediately in our temps.

    Canning ended for me almost 3 months ago. :(
     
  3. Dec 5, 2017 #3

    Sentry18

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    I am hoping to can some cubed beef tonight, time permitting. Otherwise it will have to go in the freezer.
     
  4. Dec 5, 2017 #4

    Dani

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    In southern part of TX so I can grow year round which means as long as my jar supply holds out, I'm normally canning up something.
     
  5. Dec 5, 2017 #5

    Deby

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    Me Too Dani, im getting ready to put up sweet potatoes
     
  6. Dec 5, 2017 #6

    NannyPatty

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    I canned green beans, escabeche', squash relish, jalapenos and onions. I've been making my jams and fruit butters the old fashioned no pectin way. I made dill pickles and beet pickles. I still have grape jam to make.
     
  7. Dec 5, 2017 #7

    Dani

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    Do you use apple peels in place of pectin?
     
  8. Dec 5, 2017 #8

    NannyPatty

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    For my grape jam, I leave quite a few green grapes for pectin. I use grated apple in my peach. Fresh or frozen cranberries work well. They always make a softer set but so good on hot biscuits.
     
  9. Dec 5, 2017 #9

    Amish Heart

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    Am making Christmas baskets for gifts and putting in the green jalapeno jelly and red spicy tomato jelly I canned recently. Goes well over cream cheese. Also going to add some peach sauce I canned. The rest of the stuff is dry canned.
     
  10. Dec 9, 2017 #10

    timmie

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    I've got another dishpan full of pecans to crack and shell out . Then I'm going to can them so I can get them out of my freezer. Alan out of the freezer. Also have collards to get out of the freezer . Looks like January is going to be a very busy canning month for me. This weekend i have some russet potatoes to can while we are baking .
     
  11. Dec 9, 2017 #11

    UncleJoe

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    I didn't do a lot of canning this year. We had a very wet summer. The tomatoes in particular had a rough go of it.

    But I do have plenty of stuff from the last 2 years. Here is a sampling.

    Chicken, Venison and sausage.

    P1010557.JPG

    Soups and stews.

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    Tomato soup. The 2 on the right are 2 years old and have darkened a bit. I mix the old with the new when I heat it up. P1010559.JPG

    My own yellow wax beans. We go through a lot of these. I don't think they'll last to the next harvest.

    P1010560.JPG

    Pears on the left, applebutter, apple cider and applesauce. P1010560.JPG

    P1010561.JPG

    Peaches

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    Peach jam on the left. Plum jelly on the right.

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    Cranberry sauce. No, I don't grow cranberries. But I can only get them fresh at this time of year so I buy 10 or so bags and can them so I have it all year.

    P1010564.JPG
     
  12. Dec 9, 2017 #12

    timmie

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    we got 11 quarts of taters and hubby got a deer.
     
  13. Dec 9, 2017 #13

    Dani

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    Son 3 brought us a deer tonight. Back strap, gravy, mashed potatoes, green beans & biscuits were for dinner. Tomorrow I will start processing it. I really think we need an emogie happy dance button :)
     
  14. Dec 9, 2017 #14

    *Andi

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    Venison ... Just finished up.
     
  15. Dec 14, 2017 #15

    AtomicFarmer

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    My wife canned some venison a couple weeks ago. We love having meat on the shelf without need for refrigeration. Talk about peace of mind!
     
  16. Dec 14, 2017 #16

    snappy1

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    Last thing I canned about 2 weeks ago was homemade dog food in the crockpot-12 pints. Last almost a month. This week I'm going to get some sweet potatoes for 49 cents a pound and can them.
     
  17. Dec 19, 2017 #17

    timmie

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    just bought 33 bags of cranberries for 12.84. ok ,daughter twisted my arm again. lol a couple weeks ago i bought 10 bags for 99 cents each. that netted 19 pints of cranberry sauce. this time i'm going to make some conserve. any other ideas would be very welcome.
     
  18. Dec 19, 2017 #18

    Dani

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    @timmie check out canninggranny.blogspot.com. I was looking at some of her cranberry recipes last night. I love that site! Scroll down and on the right hand side you will see all her recipes in alphabetic order.
     
  19. Dec 19, 2017 #19

    Elgar

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    We had our first hard freeze 2 weeks ago so I harvested the green tomatoes. I set aside the ones that would ripen. Just put up 6 pints of chow chow and 6 pints of green tomato - apple chutney. Last week I processed the 6 spaghetti squash I'd harvested in October and put them in the freezer. Although not done recently, I freeze tomatoes whole, so will make peach salsa (also from frozen peaches) after Christmas. Not bad considering I live in an apartment.
     
  20. Dec 19, 2017 #20

    timmie

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    didn't like the sound of most of them but i am going to make some jelly for the holiday season ,and conserve. maybe dehydrate some. thanks for the info.
     
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  21. Dec 19, 2017 #21

    Dani

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    Not bad at all @ Elgar!
     
  22. Dec 20, 2017 #22

    Meerkat

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    Way behind on the canning this year.

    We need to can something soon as we pay off money on camper we had to pay somebody $2000 to take. He will get that back after he builds his house but it was worth it to get it out of our name and out of backyard.
    We need carrots, beef, chicken, sweet potatoes, greens to can.
     
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  23. Dec 20, 2017 #23

    Dani

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    A couple days ago I canned up some lard that was rendered from a recent hog. Yesterday my neighbor had sent down some satsumas and then while sweet hunny was out on a job today, one of his customers had a grapefruit tree and let hunny bring some home, so I went ahead and canned all those up the grapefruit and satsumas in a honey syrup after I got home from work. Since I didn't have two full loads, I picked some of my lemons to fill the canner. Figured might as well since it was going. I did save the seeds so hopefully I can start my own trees of the oranges and grapefruit. Listening to the pings now. . . :).
     
  24. Dec 20, 2017 #24

    SouthCentralUS

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    Today I canned 7 quarts of salsa for the kids. A few days ago I canned 10 pints of pork and beans and 12 jars of butter beans in 12 ounce jars. I need to make some grape jelly because we are down to 3 jars.
     
  25. Dec 20, 2017 #25

    Chris

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    My wife has been learning. She did a few jams and jellies and fruit. She tried doing my venison chili but then found out she should have done it in the pressure canned so we tossed about 5 gallons of chili, I was sad.
     
  26. Dec 21, 2017 #26

    timmie

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    picked up another 23 bags of cranberries. now i know dehydratar is going to be working overtime. also going to make some cranberry bread for christmas gifts.
     
  27. Dec 21, 2017 #27

    NannyPatty

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    We all make mistakes in our learning to can endeavors. I have thrown away away ruined stuff because of using table salt instead of canning salt and, also, lost a case of pear butter because I put my batch in the fridge to can later and didn't get it hit enough before I jarred it. I probably shed a few tears while I was tossing it! "When in doubt toss it out!"
     
  28. Dec 21, 2017 #28

    UncleJoe

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    I dried a few bags of cranberries too. Found out that I'm not really fond of them that way. I'll snack on them from time to time but I prefer dried fruit to berries.
     
  29. Dec 21, 2017 #29

    snappy1

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    Did you take all the pith off of the satsumas and grapefruit or leave it on?
     
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  30. Dec 21, 2017 #30

    Dani

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    I take as much as I can off and also cut the hard center out of each section when I removed the seeds. Packed sections in hot jars, poured the honey syrup out top to a half inch. Water bath for 10 minutes.
     

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