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What's Everybody Canning?

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snappy1

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timmie

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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!
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.
 

SheepDog

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Dani,
With all the cantaloupe we have growing I need that recipe!
 

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.
 

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.
 

timmie

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Do you fry your bacon first?
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.
 
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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.
 

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.
 

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.
 
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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?
 
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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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