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What's Everybody Canning?

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

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  1. Sep 25, 2019 #631

    LadyLocust

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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.
     
  2. Sep 25, 2019 #632

    timmie

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    cornstarch is a thickener that is used in gravies and sauces, and clear gel is supposed to be fpr canning. i use cornstarch.
     
  3. Sep 26, 2019 #633

    timmie

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    7 quarts of carrots
     
  4. Sep 26, 2019 #634

    Terri9630

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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.
     
  5. Sep 26, 2019 #635

    Terri9630

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    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.
     
  6. Sep 27, 2019 #636

    jimLE

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    i simply put dish soap n warm/hot water in tge jar or glass.then in with the brush.

    i alsthemve 32oz plastice drinking bottes.in which the brissels and brush head fit into them.
     
  7. Sep 28, 2019 #637

    timmie

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    5 quarts if carrots and 2 quarts of taters
     
  8. Oct 5, 2019 #638

    Tank-Girl

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    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.
     
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  9. Oct 5, 2019 #639

    Terri9630

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    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.
     
    Last edited: Oct 5, 2019
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  10. Oct 5, 2019 #640

    Tank-Girl

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    That's good advice.
    It'd be pretty easy to lose track of time when you're busy processing and packing jars for the next run.
     
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  11. Oct 6, 2019 #641

    timmie

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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.
     
  12. Oct 7, 2019 #642

    timmie

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    we did some prep work today. we are canning chicken , broth , and deer stew tomorrow.
     
  13. Oct 11, 2019 at 8:06 PM #643

    timmie

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    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?
     
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  14. Oct 11, 2019 at 8:27 PM #644

    TBob

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    Pear jelly here as soon as it cooks down enough. Tomorrow the apple peels and pear peels get cooked down to make a pancake syrup
     
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  15. Oct 11, 2019 at 8:40 PM #645

    Caribou

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    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.
     
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