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What's Everybody Canning?

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

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  1. Jul 9, 2018 #151

    snappy1

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    Thanks, Dani! I wasn't in a big hurry anyway! You are appreciated!
     
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  2. Jul 9, 2018 #152

    timmie

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    we put up 18 pints of rotel tomatoes so far today.
     
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  3. Jul 9, 2018 #153

    snappy1

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    That is the only type of tomatoes I can any more! I use them in chili, spaghetti, jambalaya, stufffed peppers... Used to do stewed tomatoes but I like these much better!
     
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  4. Jul 9, 2018 #154

    timmie

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    me too. but i have to put up some plain and some salsa. because hubby likes tomatoe gravy and chips and salsa when he watches football.
     
  5. Jul 9, 2018 #155

    timmie

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    we got 6 more pints of cranberry conserve.
     
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  6. Jul 9, 2018 #156

    Terri9630

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    Used the last of my potatoes tonight so I guess I'll be canning more tomorrow.
     
  7. Jul 17, 2018 #157

    timmie

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    canned 16 pints of salsa today.
     
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  8. Jul 17, 2018 #158

    Terri9630

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    7 more quarts of taters.
     
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  9. Jul 18, 2018 #159

    Dani

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    Habenero Mustard & Cantaloupe Jam.
     
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  10. Jul 18, 2018 #160

    SheepDog

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    Dani,
    With all the cantaloupe we have growing I need that recipe!
     
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  11. Jul 18, 2018 #161

    Dani

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    I used the one over at Canning Granny blog
    http://canninggranny.blogspot.com/search/label/cantaloupe jam

    Cantaloupe Jam with Vanilla
    From Food in Jars: Preserving in Small Batches Year-Round

    Make 3--1/2 pints

    Ingredients

    2-1/2 cups chopped peeled cantaloupe

    1-1/2 cups granulated sugar

    1 vanilla bean

    zest of 1 lemon

    1 tablespoon lemon juice

    1 packet liquid pectin

    Combine the cantaloupe, sugar, and vanilla bean pod and seeds in a nonreactive pot. Bring to a boil over high heat and cook for 8 to 10 minutes. Add the lemon zest, lemon juice, and the pectin. Return to a vigorous boil. Cook for an additional 3 to 4 minutes, until the bubbles look thick. Remove the vanilla bean pod and discard. Remove the pot from the heat and ladle the jam into the prepared jars to 1/4 inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

    I will also make a light syrup then cool. Sanitize your jars but let cool. Pour over chunks with 1 Tablespoon lemon juice per quart size jar. Process for 5 minutes at 10 lbs pressure.
     
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  12. Jul 20, 2018 #162

    timmie

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    daughter did 10 pints of maters for me.
     
  13. Jul 21, 2018 #163

    SheepDog

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    Thanks Dani! I have it copied and in my recipe book. With two cantaloupe plants we will likely get between 24 and 30 melons. I can eat a lot but not that much.
     
  14. Jul 21, 2018 #164

    timmie

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    we got 1 pint of celery that i bought for 39 cents, 3 1/2 pints okra and maters. 1 pint okra ,and 2 quarts new red taters. it takes a lot of time to get prepped and ready to can. tomorrow it's more maters and taters.
     
  15. Jul 23, 2018 #165

    NannyPatty

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    Pickled beets and jalepenos. 20180723_190228.jpg
     
  16. Jul 23, 2018 #166

    timmie

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    didn't do any canning today but we did do a bunch of vacuum sealing.
     
  17. Jul 24, 2018 #167

    timmie

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    we got 8 pints tomatoes today.
     
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  18. Jul 28, 2018 #168

    timmie

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    7 quarts taters going now . gonna get some chicken going also.
     
  19. Jul 28, 2018 #169

    Meerkat

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    Waiting for sale's on at least 2 kinds of veggies to can. Beets and carrots.
     
  20. Jul 28, 2018 #170

    timmie

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    trying to clean out one freezer. tomorrow gonna be canning bacon and deer meat.
     
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  21. Jul 29, 2018 #171

    timmie

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    we got 14 pints of bacon done . will probably do chicken tomorraw. we are however going to grind deer meat for burger tonight.
     
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  22. Jul 29, 2018 #172

    Dani

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    Do you fry your bacon first?
     
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  23. Jul 29, 2018 #173

    timmie

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    no dani, i packed it raw. we just got through grinding deer meat, wound up with 30 pounds this time, but i have more to do . sil said he is bringing home some boneless chicken and daughter wants to grind that up. so i guess we'll be having chicken burgers as well.
     
    Last edited: Jul 29, 2018
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  24. Jul 29, 2018 #174

    timmie

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    this was my first time canning bacon. next time i think i'll fry it , but not all the way done.
     
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  25. Jul 30, 2018 #175

    Dani

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    I watched a couple videos, one lady didn't get it and the other lady did till crispy. They both used the parchment paper. The crispy stayed cruspy. Kinda just a heat and serve. The other was on the lumpy side but I would do it that way to throw in things for seasonings.
     
  26. Aug 1, 2018 #176

    Terri9630

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    I've done bacon in pt jars with the parchment. Found that that is to much bacon for us to use at once. Since we rarely eat bacon strips I now cut it into pieces (or buy them that way) and use half pint jars. It makes enough to add to eggs or beans with no left overs.
     
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  27. Aug 1, 2018 #177

    timmie

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    chicken and broth.we wound up with 13 pints of chicken and 4 quarts of broth. we also have enough chicken and broth for chicken and dumplings for supper.
     
    Last edited: Aug 1, 2018
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  28. Aug 3, 2018 #178

    timmie

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    i found a new to me chicken recipe for canning.
    SWEET AND SOUR CHICKEN
    4-1/2 lbs. boneless skinless chicken,cut into bite sized pieces,raw
    2 large green bell peppers,2 large red bell peppers,chopped
    2 large onions, chopped
    1 #1o can pineapple chunks,drained , reserve juice
    3/4 cup brown sugar
    1-1/4 cups white vinegar
    6 tablespoons soy sauce
    4 tablespoons catsup
    1 teaspoon ginger

    layer chicken ,peppers, onions, and pineapple in jar.
    heat sugar,vinegar,soy sauce,catsup,ginger, and 3 cups pineapple juice{can add water to make 3 cups}.heat just to dissolve sugar,do not boil. pour overcontents in jar to 1 inch headspace. remove air bubbles. add more sauce if necessary. process 90 minutes in pressure canner. i use the 10 pound weight for my location.

    i am looking for some good homemade bbq sauce recipes. anybody got any that you would share?
     
    Last edited: Aug 3, 2018
  29. Aug 3, 2018 #179

    timmie

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    one of the ac units went out today, so daughter and i decided we would wait to can stuff from the freezer and only can what little we are getting from the garden now. we will use this time to reorganize our pantry.
     
  30. Aug 3, 2018 #180

    timmie

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    i have a bunch of boneless chicken thighs in the freezer that i can hardly wait to do the sweet and siur chicken. i also want to do some succotash, brunswick stew , some bar-b-que sauce, and 3 bean salad. sorry i love to can.:D
     
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