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7:17 am
May 14, 2005
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What are YOU canning today? 
8:25 am
September 2, 2008
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Oops, poor hubby!! Hubby and I finished the blueberries, with 22 half pints, and I did a bushel of corn, 11 pints. Hopefully I will get some tomatoes this weekend.
8:36 am
August 15, 2008
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I'm doing black raspberries today. I think I'm only doing 24 quarter pints, and the remainder in half pints. The reds gave me 36 quarter pints and one half pint.
Once those are finished – more green beans….I only have 13 pints so far.
8:44 am
September 2, 2008
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Hubby went through one of the storage sheds yesterday, he got on a counting binge, 91 wide mouth pints, 87 reg pints and he didn't even start on the quarts. I am going to take some to Auntie, who needs wide mouth pints for okra pickles. I knew I had a lot of jars, but did not know I had that many empty ones. WOW!!
8:46 am
October 17, 2008
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Strawberry jam and sauce today…….this will be my first strawberry jam canning experience, I can't wait!
8:56 am
September 2, 2008
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Good luck with the strawberries, I have tried several times and was never satisfied with the results. My jam was always dark, tasted good, but not pretty. A friend makes the freezer jam, and it is pretty red and very tastey.
3:28 pm
August 15, 2008
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CindyP said:
Strawberry jam and sauce today…….this will be my first strawberry jam canning experience, I can't wait!
Good Luck! My strawberry jam is the only kind of jam my kids will eat. That's going to change this year, because I didn't get that many strawberries. I also told them that I wasn't going to BUY jam either. They'll eat what's on the shelf/in the cupboard or go without. ~I'm so mean!~
3:38 pm
February 8, 2009
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I thought about making a bit of freezer jam ….. I don't eat a lot of jam but do like a bit on hand.
9:07 am
September 2, 2008
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Gizmo, down here some people use figs mixed with strayberry jello to make strawberry jam. I haven't tried it or tasted it, it just doesn't seem right to me, and I don't really like figs. Well the only way I like figs are in Fig Newtons!!
3:14 pm
August 15, 2008
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JeannieB said:
Gizmo, down here some people use figs mixed with strayberry jello to make strawberry jam. I haven't tried it or tasted it, it just doesn't seem right to me, and I don't really like figs. Well the only way I like figs are in Fig Newtons!!
I'm not a fan of figs…at all. I don't think I'd care for it.
Today I'm freezing PESTO (WV_Hills started this trend)! 
I only have a few more days to wait for the blackberries…..
9:23 am
May 23, 2009
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I did cherry jam about a month ago now I'm waiting on my cucumbers to do bread and butter pickles, then the tomatoes!
9:27 am
September 1, 2008
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I made raspberry pepper jelly. I got 10 of the tingy jars. It is wonderful. I pour it over cream cheese with crackers. I will post the recipe if I have not already
9:51 am
February 8, 2009
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I usually make pesto and freeze it, but I freeze it in ice cube trays, pop them out when frozen and bag them. This way I can just unthaw a couple of cubes at a time and the rest stays nice and fresh frozen. I like it because I just do small batches as I get the basil.
11:25 am
Shells said:
I usually make pesto and freeze it, but I freeze it in ice cube trays, pop them out when frozen and bag them. This way I can just unthaw a couple of cubes at a time and the rest stays nice and fresh frozen. I like it because I just do small batches as I get the basil.
The last few years I have had an overabundance of basil to process. The plants turned into small shrubs, and refused to die. I tried just freezing the crushed basil, but it turned black like an avocado. Then I mixed it with water and tried the ice cube tray route. Better, but… last year I found I could make a batch, put it in the 2-cup Rubbermaid Screw-top container, spread about 1/8th inch of olive oil over the top of the pesto, and put on the top, then into the freezer. I was really surprised when it actually worked – it stayed green! To use it I just take it out of the freezer, scrape the olive oil to the side, and spoon out what I need. It's never that solid -- it's rather the consistency of ice cream. When I have enough I just spread the olive oil over the top once again, screw on the lid, and back in the freezer. I like to make a small amount of pasta, scoop out the pesto and put it with the hot pasta. Sometimes I even share with Mike.
3:29 pm
June 28, 2009
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This is a real rookie question but…where can I learn the art of canning?
I've seen instructions that talk about setting the pressure cooker to x pounds but my pressure cooker has settings 1,2, release steam and nowhere is there any talk about pounds!
I really want to can this year so any help would be very greatly received!
4:08 pm
February 8, 2009
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mama2boyz said:
This is a real rookie question but…where can I learn the art of canning?
I've seen instructions that talk about setting the pressure cooker to x pounds but my pressure cooker has settings 1,2, release steam and nowhere is there any talk about pounds!
I really want to can this year so any help would be very greatly received!
There is a difference between a pressure cooker and a pressure canner. To be able to pressure can, the vessel must hold at least 4 standard quart jars and have a dual gauge and/or weight so that you can use it at 10 to 15 lbs. pressure.
My understanding is that pressure canners and affordable jars are very hard to come by in the UK.
Is that true in your area?
The Ball Blue Book guide to preserving is considered the "bible" of canning information and it only costs around 7 dollars or less here. There is a new version out this year (their 100 year anniversary issue).
But a free source of information is available at the NCHFP
http://www.uga.edu/nchfp/index.html
I can also heartily recommend a good Yahoo group that I co-own that is a great resource and there is someone online there pretty much 24/7 to ask questions of. Not saying so to solicit members, just offering good help. Lots of members there learned how to can, including pressure can, via that forum. And from all around the globe.
http://groups.yahoo.com/group/Canning2/
HTH?
Dede
6:37 pm
June 28, 2009
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Thanks Dede.
yes, that helps a lot 
…and yes pressure canners and affordable jars are very hard to find here. I don't think people here even know what a pressure canner is!
6:48 pm
June 28, 2009
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OK, I'm having a look on ebay.
Is something like this ok?
7:46 pm
February 8, 2009
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mama2boyz said:
OK, I'm having a look on ebay.
Is something like this ok?
Yes, that's an old one but the gasket and rack are even with it. If you can afford it, look for a bit newer one but you are on the right track and we also need to be sure that you can still get replacement gaskets and overpressure plugs no matter which one you choose. That one has the dial gauge. Some have both a dial and a weighted gauge. All American canners are more pricey but they have the advantage of needing NO gasket.
By the way, you can can things like jellies and jams, pickled veggies and tomatoes without a pressure canner in the meantime.
Dede
10:15 pm
mama2boyz said:
OK, I'm having a look on ebay.
Is something like this ok?
Yes, but…
My first concern is that it doesn't look deep enough to comfortably hold quart canning jars. The second is the age -- you need to make sure the gasket is in good shape (not dried out or cracked) and the gauge is accurate. It doesn't matter if the gauge reads 11 pounds of pressure if the gauge isn't accurate.
I searched on eBay UK -- Here's the canner I own and use. I've had it for 20+ years without a problem. You can use it to can 7 quart jars. Parts are readily available if you ever need a new gasket, gauge or plug.
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