What's Everybody Canning?

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

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  1. Oct 17, 2018 #361

    NannyPatty

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    I was looking on You Tube about the S/S of botulism in home canned stuff. I found one that the person said were fruit pie filling that was obviously molded. She called it botulism, it was spoiled whatever organism it was. Her instructions were to never feed it to animals wild or tame but put the light d on and bury it. Do she not realize that animals eat their own poo sometimes or other dead animals in the wild right off the dirt which s the source of botulism? I though it was a waste of canning jars that can be cleaned and sterilized!
     
  2. Oct 17, 2018 #362

    Dani

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    Feed it to the pigs, they can eat just about anything! It sounds like she probably had something under the lid to prevent a good seal or maybe a chip which caused it to spoil? But I am totally with you on not throwing away or burying in here case good jars. They are much too valuable! Hers was a mold which is different than a bacteria.
     
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  3. Oct 17, 2018 #363

    snappy1

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    Since brown rice goes in my dog food that I pressure can and I have had no problems ever with that, I did pressure can some chicken vegetable soup with rice. Did that in February, DH had a jar of it today.
     
  4. Oct 18, 2018 #364

    NannyPatty

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    I did 6 more quarts of venison stew yesterday for a total of 13 quarts. I also made pear mincemeat with my own pears.
     
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  5. Oct 18, 2018 #365

    snappy1

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    The mincemeat sounds great! My mom used to make green tomato mincemeat. Very good also!
     
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  6. Oct 18, 2018 #366

    timmie

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    I have been having withdrawal symptoms not having anything to can for about a week . LOL So tomorrow I will be canning beef tips and some deer meat.
     
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  7. Oct 19, 2018 #367

    Dani

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    Well I am on day 1 of the Pumpkin Marmalade recipe. Have strawberries in the freeze driver and peppers in the dehydrator.
     
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  8. Oct 19, 2018 #368

    Meerkat

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    Hubby likes deer meat and I know he'd like to can some of that for sure.
     
  9. Oct 19, 2018 #369

    timmie

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    We got 3 small crown royale bottles of tobasco sauce and 8 cups of jalepenos for jelly.
     
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  10. Oct 20, 2018 #370

    NannyPatty

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    Going to try my hand at canning sweet potatoes. Timmie, is it necessary to cook the sweet potatoes to get the skin off, or can I just peel them and do a raw pack?
     
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  11. Oct 20, 2018 #371

    timmie

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    You can certainly do it that way . iI do mine that way. I have parboiled them and I like the way they look better, but most of the time I don't have the time.
     
  12. Oct 20, 2018 #372

    NannyPatty

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    Thank you! I did 7 quarts this morning that way. I did cut them in chunks and cover with a light syrup. I did the pressure canner at 15lb for 50 mins. They all sealed and look really good. Now, for trying pumpkin purée!
     
  13. Oct 20, 2018 #373

    Dani

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    How are you going to do your puree?
     
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  14. Oct 20, 2018 #374

    NannyPatty

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    I got 4 pie pumpkins at WM for 50 cents apiece ( I think they had them marked wrong but I made them give them to me because they had a sign up). I cut them in half and scraped the seeds and fiber out. Then, I pressure cooked the halves for 8 min. I did the quick release. They are still cooling so I can get the skins off. Very easy. I have a stick blender that I think will work to make the pulp smooth. If it doesn't work well enough, I'll use my big processor. I think I'm going to just freeze it in 2 cup portions. That's enough for 1 pie. I searched the web and just couldn't find a time to pressure can and multiple warnings about botulism. I'll just play it safe!
     
  15. Oct 20, 2018 #375

    Dani

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    Dang it. . . I was hoping maybe you found something! :) I like to use a flat ice cream scoop like at marble slab to get the filling out. Only reason I have one is because my sister got it for me one Christmas. Scraping pumpkins is about the only thing it gets used for.
     
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  16. Oct 20, 2018 #376

    NannyPatty

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    I looked all around the web , You Tube and Pinterest. Even some of the older videos cautioned against it. I guess because it is so dense. I know it comes in cans, so there must be a way.
     
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  17. Oct 20, 2018 #377

    Dani

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    Ok ladies, I was bound and determined this evening so this is what I got. . . Do with it what you want. I have it saved on my tablet now. I have one pumpkin that I want to try timmie 's recipe out but I still have butternut to use for a puree.

    Pumpkin puree canning

    http://www.earthineer.com/blog/11880/naughty-canning-pumpkin-puree
    Karen karloucha (karloucha)
    August 23rd, 2012 at 7:29am
    I've been canning pumpkin puree for pies forever and have yet to open a bad jar. I steam it til soft, take off all the stringy stuff and the shell, puree it and put it into a big roasting pan and pop it in the oven at 350 deg. Stir it occasionally and cook it down to the consistency I want then take it straight from the oven to the hot jars to the pressure cooker. 10# for 65 min.
    Mine comes out just like the 'solid pack' pumpkin you buy in the store. I also use whatever winter squash we have to make pie filling; you can't tell whether it's an actual pumpkin or not when it's a pie.....
     
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  18. Oct 20, 2018 #378

    NannyPatty

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    Awesome!! I will try it! I just needed the times. I you can can meat and potatoes, surely canned pumpkin would also do well!
     
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  19. Oct 21, 2018 #379

    viking

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    A friend gave us a jar of Jalepeno jelly, it was hot but it is now one of my new favorites.
     
  20. Oct 21, 2018 #380

    NannyPatty

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    I love pepper jelly over cream cheese with crackers. Yummy!
     
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  21. Oct 21, 2018 #381

    Dani

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    Also jalapeno jelly added with a jar of cocktail sauce and minced garlic. Throw in some cooked meatballs all in a crockpot makes a good appetizer.
     
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  22. Oct 25, 2018 #382

    Dani

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    I am pumpkin mania in the kitchen this morning. Timmies recipe for pumpkin preserves is almost ready to go into the canner. Pumpkin syrup is straining & pumpkin puree is in the crockpot cooking down. I need to go vote this morning and didn't want the oven on while I'm gone. I'll can up the puree after I get back.
     
  23. Oct 25, 2018 #383

    NannyPatty

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    Pear butter in the crockpot will be ready to jar and process this morning. Made a batch of pear honey and put it in the fridge. I’m about done and my equipment will soon be ready to store until next year.
     
  24. Oct 29, 2018 #384

    timmie

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    I found a recipe for pumpkin pizza sauce on you tube. noreen's kitchen. if you can't get it let me know and i will post the recipe.
     
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  25. Oct 29, 2018 #385

    Amish Heart

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    Sunday I took all of the sliced apples out of the freezer, the ones I salted. They looked really good. I canned 8 qts of cinnamon sugar apples. Also took some of the frozen peaches out and canned 12 pints of peach spread. I still have a ton more peaches in the freezer, but not sure what I want to do with them yet.
     
  26. Nov 3, 2018 #386

    Amish Heart

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    Am canned out today. I canned cinnamon pears, pear jam, cinnamon apples, and chopped tomatoes. My countertops (benches for Sewing C) are all full. Luckily I put on a big pot of hambone and bean soup this morning cuz know I'm tired.
     
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  27. Nov 3, 2018 #387

    timmie

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    I put some beef bones on last night in a large crockpot. I need some beef broth tomorrow for frnch onion soup.
     
  28. Nov 4, 2018 #388

    Terri9630

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    Made some grape jelly, canned 7 jars with half a jar left over to eat with some fresh bread. Yum!
     
  29. Nov 9, 2018 at 6:29 PM #389

    timmie

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    We got 4 quarts of french onion soup and 2-1/2 quarts of turnips in the canner . We also had turnips with supper.
     
  30. Nov 9, 2018 at 7:48 PM #390

    NannyPatty

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    I some how ended up with more sweet potatoes than we can eat before they ruin, so I’ll be canning them tomorrow. Then, I’m putting the canners away.
     

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