|
| OK, I start this thread. I really love reading about the kinds and amounts of foods that members of this forum put away each year. It's -17 here this morning in Central New York. I'm staying inside and planning on canning some red hot cinnamon apples. Last week I made cranberry sauce. 11 half pints brandied cranberry sauce. I know your canning year has already started. What have you put up in 2013? |
Here is a link that might be useful: LITTLE HOMESTEAD IN THE VILLAGE
Follow-Up Postings:
|
| To date, I've only done cranberry chutney. In the next week, however, I plan to can Ozark Conserve, Lemon Curd, Pickled Turnips and Pickled Pumpkin. I have so many pumpkins left and I'm tired of pie. (Pie fatigue. Really? I can't believe I wrote that). Deborah |
|
| Cannond, What is your recipe for cranberry chutney? Penny |
|
| I think I got this recipe somewhere in this forum. In any event, I also add some red pepper flakes for heat. Cranberry Chutney Combine all ingredients in a large saucepan; bring to a boil. Reduce heat and simmer, uncovered 30 minutes or until slightly thick, stirring occasionally. To can, Process in a boiling water bath for 10 minutes. Makes 4 - 1/2 pints. |
|
| Today I used my brand new Presto pressure canner to can some chicken stock. My first go with pressure canning went great! Yay! That's all I've canned so far this year, but I have a lot of tomatoes in the freezer. It was so hot this past summer I decided to wait until winter to can them. So I'm going to get started tomorrow hopefully. |
|
| I made a batch of teriyaki beef jerky in my dehydrator, also dehydrated a bunch of bell peppers, roasted and froze more red peppers, and last week, a first for me:canned some passion fruit jam. Yum! It is tomato season in this part of the country, so I will be gearing up to put up tomatoes, salsa, sauce, and that wonderful tomato soup. This is fun! (new to GW....glad I discovered it. What an awesome community of people! |
|
- Posted by misskimmie z4b Central NY (kim@mpgfilms.com) on Tue, Jan 29, 13 at 9:01
| Welcome gmgdvm. Keep us posted on your progress. Have a great day! -kim |
|
| Split Peas soup w/ ham Beef Stew. |
|
| 1 Blanket and 2 dresses ;-) Sorry, I am in crocheting and sewing season, does that count? I just stopped by the forum for inspiration for planting this year. Happy Canning! |
|
| I have canned: about 20 pints of ground beef - it was on sale. about 8 pints of pineapple - again it was on sale. about 10 pints of turkey that was bought at thanksgiving time and just cooked to be canned. I did some ham but not sure if that was in December or not. I also found a link on youtube about canning milk so I had to try that and made 8-10 pints of canned milk from a store bought 2% milk. was told that it will have a year shelf life. |
|
| I hate to be a wet blanket, but canning milk isn't considered safe by any credible standards. I occasionally disregard standards if botulism isn't a concern, but it is with milk. Deborah |
|
| I've started a mixed vegetable ferment, and am going to make pear conserve and orange marmalade within the next few days. Sauerkraut in a week or so, when the cabbage in my garden gets a bit larger. |
|
| Thanks for the welcome :-) Made another batch of passion fruit jam, absolutely lovely to look at, and DE-licious! 2 batches of starfruit jam this morning, going to a friend's house this afternoon to teach her how to can tomatoes. (I laughed and told her she would be hooked on canning! Muahahaha....resistance is futile! :-) ) I have 3 huge heads of cabbage that were given to us, and I am going to start my VERY FIRST batch ever of home-made sauerkraut. I sometimes get looked at like I've grown a second head when I tell people how much I can....but to me the work is definitely worthwhile. Nice to be part of a community of like-minded people who don't think canning is weird! |
|
| I feel like I am monopolizing this thread...sorry if that is the case. I have sauerkraut fermenting right now, I'm guessing it will be done in another week or so. It's my first attempt at sauerkraut, but so far so good! My husband brought home a flat of strawberries from the farmers' market yesterday, so I made strawberry jam (freezer and cooked), strawberry-starfruit jam, (which didn't set very well...I posted another message about that..) and strawberry lemonade concentrate. Can I just say that the strawberry lemonade concentrate is THE BOMB! It is SOOOOO good! LOL, it takes a LOT of lemons to get enough juice, but worth it for sure. Today, I have 4 cases of tomatoes. Most likely, they will be canned plain, although I've been dying to try the veggie juice cocktail, so one case may get turned into homemade "V-8 juice". I guess I'd better get busy! |
|
- Posted by missemerald 7 (Virginia) (My Page) on Sat, Feb 16, 13 at 8:56
| So far, I've dehydrated lots of apples for the kids and made 10.5 pts of pasta sauce too. Trying to clean out of the freezer so I'll have room in the spring! How do you can pineapple? My kids love that too! |
|
| Oh man, I haven't put away *anything* yet. I live in MD and try to eat seasonally & locally, so I've been going through my food that I put away last year. However, come Friday, I'm getting a 20lb box of organic lemons from a small family farm in California. I have lots planned for those! |
|
| Was wondering the same thing about pineapple- how do you can it? Can I can oranges? |
|
| I've never canned pineapple, but would check the Ball Blue Book or NCHFP website. I haven't tried to can oranges yet, but there are approved recipes for them (sections in light syrup, BWB canned, but can't remember times) I know that a few of the regulars have said they don't care for canned oranges and wouldn't do them again, FWIW. I did 103 jars of various products in 3 days last week...all of the strawberry products (did I mention that I LOVE the strawberry-lemonade concentrate!?), crushed tomatoes, Veggie juice cocktail, tomatoes with chiles, Annie's salsa (YUMMY!!!), stewed tomatoes, and some kickin' green mango-habanero salsa. Whew. I've been looking through old threads, and found a recipe that Dave (digdirt) posted for shredded pork tamale filling. Save-a-Lot has pork picnic on sale for 0.99/lb this week, so I am going to give that a try. It will be my first foray into canning meat products (other than broth) I'm glad I found this site. I've learned a ton, and have found some awesome recipes along the way. :-) |
|
| Canning for a new generation has a grape r fruit segments in mint syrup that's really good ... This weekend I did 1 pint of dried cranberries. |
|
| Canning for a new generation has a grape r fruit segments in mint syrup that's really good ... This weekend I did 1 pint of dried cranberries. |
|
| Canning for a new generation has a grape r fruit segments in mint syrup that's really good ... This weekend I did 1 pint of dried cranberries. |
|
| What the heck?! I did not mean to post that 3 times. lol |
|
- Posted by 4squaregardener 7 (My Page) on Wed, Feb 20, 13 at 22:52
| hello! so far this year I have put up Orange, lemon, lime and Strawberry kiwi. jelly orange segments (yummy but hard work) chicken meatloaf 15 bean soup with ham and chicken split pea soup with ham I have porkburger soup simmering for processing tomorrow as well as vetable soup base also being canned tomorrow. pretty sure I have forgotten something. I guess I'm going to have to start writing all this down on a calendar. I have it stored and to lazy this late at night to go look at it. =] |
|
- Posted by robyn_tx 8b SouthTX (rlleland@hotmail.com) on Wed, Feb 20, 13 at 23:42
| Omigosh, you guys are inspiring! Here's what I've done: I've pulled down the jars, inspected for cracks, bought new jars for what I'll need this spring and purchased seals. I've made it to the farmer's market to see if there was anything there beautiful and fresh to can, and found nothing. Still eating off the 'maters, chutneys and jams I put up last spring. So I've put up exactly nada in 2013. LOL! I need to get more inspired by you guys to can more in the winter when my kitchen isn't so hot! |
|
- Posted by 4squaregardener 7 (My Page) on Thu, Feb 21, 13 at 10:19
| =] this past weekend when I put up the jams and jellies, I was in Florida with my hubs for our anniversary. He bought me a smaller pressure canner that fits on the 5th wheels 3 burner stove. It was tight, but I had a great time. If I go to long with out putting anything by I feel unproductive. (recently retired work-a-holic) I think today as the soup is processing, I am going to revamp the near bedroom into a food storage area. Have it all in one place. Right now its everywhere. |
|
- Posted by missemerald 7 (Virginia) (My Page) on Thu, Feb 21, 13 at 12:58
| 4squaregardener... I have often thought I should can stuff in FL when we go there (fresh citrus, donjaknow), but I'm sure the hubby and the kiddos (we have younglings) would have a cow if I did. Glad to see you're doing it though!!! Also, how do you can meatloaf, and what is porkburger soup? Yum. |
|
- Posted by 4squaregardener (My Page) on Thu, Feb 21, 13 at 14:04
| ** My apologies to the forum, I did not intentionally post a recipe to harm anyone. I was answering a question posed to me. Dave, thank you for your safety concern. As seasoned canners, you are right, we should be looking out for the newbies. Because the recipe is not approved by the USDA guidelines I removed it voluntarily. Pork burger soup is very similar to hamburger soup except I use pork burger instead. This makes approx 19 x 1.5 pint containers 10 Quarts water or stock. If I am using water I add the appropiate amount of bullion. brown burger and onions in oil. (the pork burger i used was from the loin, very little fat, drain anyway. Add all the ingredients and simmer for 1.5 to 2 hours. (I typically make the soup the night before I intend on canning it. 1.5 pint jars are processed the same as quart jars. 90 minutes at 10# **PROCESS WITH APPROVED CANNING METHODS** |
This post was edited by 4squaregardener on Sat, Feb 23, 13 at 11:14
|
| So far this year, I've put up: Taco Sauce got several things planned over the next week or two (candied jalapenos, apple jelly, etc.). :) |
|
- Posted by 4squaregardener none (My Page) on Fri, Feb 22, 13 at 23:06
| additions for this week: 16 x 1.5 pints burger soup 8 x 1.5 pints of potatoes, carrots, onions and celery 3 x 1.5 pints of carrots 4 pints carrots 2 pints potatoes 12 pints beef stock 8 pints french onion soup 8 x 12oz jars of carrot cake jam with dui raisins. that was yesterday and today. |
|
| Unlike many other canning forums we have always focused on food safety first on this form. So we really need to stress for any newbies reading this thread that canning meatloaf NOT in the approved guidelines and it is strongly recommended against because of density issues. There are simply too many uncontrolled variables in canning meatloaf to insure its safety. Further fats should always be skimmed/removed as much as possible not only to prevent the food from turning rancid but because fats and oils insulate bacteria in the foods and prevent the heat from killing them regardless of the processing time used. That recipes that include additional added fats and oils are highly suspect for safety as added oils are only approved in tested recipes. And that any and all soups need to meet the USDA guideline of no more than 1/2 solids and the rest liquid to insure proper heat penetration. While it is true that some people home can foods and use recipes that are untested or unapproved, that is their personal choice, their risk to take, But it serves us all well to keep the approved canning guidelines in mind and to stress those guidelines to those new to home food preservation. Dave |
|
- Posted by 4squaregardener none (My Page) on Sat, Feb 23, 13 at 10:52
| Dave, Did you miss where I stressed that? If you wish I will remove the post. |
|
| No I saw it and really appreciate you adding that to the post. I just wanted to stress it a bit more and offer some other points for consideration as we have lots of lurkers and newbies here. No, certainly no need to remove it. We are all free to make our own choices. Dave |
|
- Posted by missemerald 7 (Virginia) (My Page) on Sat, Feb 23, 13 at 13:17
| Dave, I'm the one that asked how to can meatloaf. Sorry to have caused a ruckus... I wasn't going can any, but I was curious, since I had not ever seen a recipe for doing so. 4square, I also appreciate where you had stressed that it was not an approved recipe. I'm starting to branch out into canning and preserving other things, no pressure canner yet, and I find a lot of things on the internet that seem "off" to me. Thanks to all for your diligence! |
|
- Posted by missemerald 7 (Virginia) (My Page) on Sat, Feb 23, 13 at 13:18
| Dave, I'm the one that asked how to can meatloaf. Sorry to have caused a ruckus... I wasn't going can any, but I was curious, since I had not ever seen a recipe for doing so. 4square, I also appreciate where you had stressed that it was not an approved recipe. I'm starting to branch out into canning and preserving other things, no pressure canner yet, and I find a lot of things on the internet that seem "off" to me. Thanks to all for your diligence! |
|
| For February: 8 pints lemonade concentrate |
|
| 6 quarts of sauerkraut last night, plus enough for dinner, and about a quart saved in the fridge for Reubens Today, had some tomatoes that needed to be used, so 5 pints of plain tomato sauce. 5 pints of Dave's pork tamale filling is just finishing in the pressure canner right now. Saved the zest from all of the lemons I used to make strawberry lemonade concentrate; dehydrated those today, and powdered in an old (clean!) coffee grinder. Think I am going to mix some up and make my own lemon pepper. |
|
| February 2013: (12) 1/2 pints honeybell jelly (6) 1/2 pints strawberry preserves (6) 1/2 pints apple butter (6) gal freezer bags frozen corn kernels |
|
| Cucumber pickles and a mixed vegetable pickle, both fermented. I'm making orange marmalade with Seville oranges right now, and will make kumquat marmalade in the next few days. Got some kraut planned soon, too. |
|
| DAVE is 100% right. The newbie’s and all others need to know. The Internet is full of unsafe unapproved canning recipes. Do your homework before you use a recipe that someone tells you they have been using for years. I always only recommended canning recipes that meet the USDA guideline. Also if you have a canning book, make sure it is up to date. There have been some changes in the last few years by the USDA. Some people are using 10-20 year old canning books that are out of date. BE SAFE. |
|
| (7) half pint Oros Blancos Grapefruit in mint syrup (1) half pint of grapefruit mint syrup (this one has no grapefruit segments) I plan on doing 3 citrus marmalade tomorrow... |
|
| A month or so ago, I put up a test batch of pork carnitas using Dave's recipe from a while back. Just opened some up tonight, added a jar to some sauteed onions, heated it up and added cilantro. Served with some rice and (home canned!) black beans.....DELICIOUS. I WILL be making more of this, SO worthwhile! |
|
| (5) half pints 3 citrus marmalade half gallon triple sec 1 quart salt preserved oranges 1 quart salt & pepper preserved kumquats 1 quart orange vinegar (4) half pints sweet preserved kumquats (5) quarter pints riesling kumquat syrup Orange, lemon, grapefruit, and vanilla extract |
|
- Posted by 4squaregardener 7 (My Page) on Tue, Apr 9, 13 at 8:37
| for March and April: 8 1/2 pints bruschetta 8 qrts cubed potatoes 2 qrts bean cassarole 12 pints bean cassarole 6 qrts rubbed country ribs* 9 qrts pinto beans w/seasoning 6 qrts split pea soup 7 qrts plain pinto beans note on the country style ribs, they came out wonderful, one jar did not seal and we had it for dinner over plain white rice w/ veggies. YUM |
|
| last week: chicken broth, beef broth, and ham broth 10 more pints of pork carnitas 9 half-pints of "never fail marmalade" (gelled nicely, and delicious!) 14 quarts and 10 pints of green beans (who knew that the question from DH..."Do you want to can green beans?" was a loaded one..) Today: 7 quarts of red cabbage sauerkraut so far: 14 quarts of potatoes. Still need to do more tomatoes, sauce and salsa, and would love to get my hands on some cucumbers so I can make bread and butter pickles. Probably will make another batch of marmalade, too. (Nope, not addicted to canning....don't have a problem at all. Why do you ask? ;-) ) |
|
- Posted by growinidaho 4\5 (My Page) on Sun, Apr 14, 13 at 21:13
| Today I froze about 15lbs of asparagus, we got it for less than $1 a pound. We have 3 spears starting to come up in the garden. And 2 weeks ago I made 20 jars of strawberry freezer jam. Funny cuz we never eat toast or bread and jam. |
|
| 1 Quart Orange Vinegar (great for sauteeing greens) 4 pints Saurkraut. 3 quarter pints Persillade (basically a parsley pesto; frozen) There's a sale at Shoprite Sweet Red Pepper 2 pounds for $3. I don't normally start canning my marinated sweet red pepper this early in the season but that's a great price. I bought 4 pounds but plan to go buy more and can some Marinated Sweet Red Pepper and a refridgerator pickle with them. |
|
| Oops, forgot about: (3) half pints Chardonnay Kumquat Marmalade |
|
| Oops, forgot about: (3) half pints Chardonnay Kumquat Marmalade |
|
| Nothing yet. I just got the peppers and tomatoes planted out this week. I hope to get plenty of tomatoes canned this year as I use a lot in cooking. Because of the constant problems with moles, deer, box turtles and rabbits we're about to quit gardening. |
|
| One batch of chicken stock - my first. Last year I realized I was wasting valuable freezer space with chicken stock that could be canned. Other than that, its been all planning for this season. Checking supplies & equipment & looking for the best deals on canning lids. |
|
| 1 quart dried apple rings 10 pints sauerkraut 3 pints marinated red bell pepper |
|
| Since my last update, I've made: Thai Hot and Sweet Dipping Sauce Got a fabulous deal on the red peppers. They were supposed to be on sale 2/$3 but they had a whole bunch on clearance for $0.59 each. |
|
| Pickled 7 quarts of asparagus with my niece. Plan on doing a couple of batches of my own, too. |
|
- Posted by ObsessiveCanner none (My Page) on Mon, Apr 29, 13 at 23:53
| Some of you keep mentioning a lemonade concentrate or a strawberry lemonade concentrate---I would love to see the recipe for that. I just started canning last fall. I have to admit it, I have a problem.... I love canning! |
|
- Posted by ObsessiveCanner none (My Page) on Mon, Apr 29, 13 at 23:56
| I guess I should tell you what I have put up: 9 q of spaghetti sauce that was awesome! |
|
| OMG, I love my lemonade concentrate! I always think i make enough and every year I don't! I just love, love, love lemonade! http://thekitchencoven.blogspot.com/2013/03/canned-lemonade-concentrat e.html |
|
| Strawberry lemonade concentrate 6 cups hulled strawberries 4 cups freshly squeezed lemon juice 
6 cups granulated sugar 
Directions: Got this recipe off of this forum,and have to say my family is addicted....it is SO yummy. I usually mix 1 part concentrate to 2 parts water or soda. Stretches the concentrate a bit, and still tastes wonderful. LOL, ObsessiveCanner.....that should have been my screen name! Love it! (I don't have a problem....REALLY!) |
|
| I don't generally buy produce from the grocery store because I prefer to support my local farms but Weis Markets was having a killer of a sale on tropical fruits and since I get local tropical fruits in MD, I decided to take advantage: 2 pints Pineapple Also peppers: 4 pints Marinated Red Peppers I also have recieved so much spinach in my csa and between the lettuce and kale, I haven't touched it, so: 2 pints Spinach The spinach was the first time I *ever* pressure canned! I did pretty well! AND! I didn't blow myself up! |
|
| 4 pints kale 3 half pints mint jelly 3 half pints cantalope & vanilla jam I'm getting more comfortable with this pressure canning thing! |
|
| Can the Strawberry Lemonade Concentrate be canned without sugar? |
|
| bcskye, I'm not sure. I THINK my SIL put up some using Splenda (she is diabetic) but I'd have to double-check with her. Seems like the combination of lemon and strawberry ought to be acidic enough w/o sugar, but I'm kind of a weenie about changing recipes and guessing about things like that . :-) |
|
| (5) - 1/2 pints Strawberry Vanilla Jam (5) - 1/2 pints Strawberry Mint Jam (1) - pint dried Strawberries |
|
| Still waiting for "canning season". Here's what I've put up so far: 8 pints white chicken chili 6 pints chicken stock 8 pints strawberry jam 8 pints pickled asparagus 3 pints pickled asparagus pieces 6 pints strawberry lemonade concentrate 4 half pints cherry jam Heather |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.