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What are you canning today?
November 20, 2011
9:26 am
Ross
Bel Air Maryland
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Five pints of chicken soup base and three pints of stock. The residue of ten pounds of leg quarters that I boned out and make into sausage.

November 20, 2011
9:30 am
Ross
Bel Air Maryland
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Five pints of chicken soup base and three pints of stock. The residue of ten pounds of leg quarters that I boned out and make into sausage.

November 20, 2011
2:55 pm
brookdale
Eastern Maine
Super Chicken
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October 17, 2010
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You all will be UNCANNING in a few days, for the turkey feast! Wish I had home canned stuff…maybe next year, with help from you guys.

Remember, if it rains on your picnic it's also raining on your garden!
November 20, 2011
4:45 pm
Ross
Bel Air Maryland
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Brookdale , One of the wonderful things about home canning is jar sizes. There is Just nancy and me so almost all of my canning is in pints and smaller. My eight quart Mirro canner willhold 6 pints easily and seven if I am careful with the jars. You can almost always find someone who has stopped canning because of age  and if you express a good interest often inherit their entire jar collection. Yard sales and church rummage sales are also a good source.

November 20, 2011
4:45 pm
aprilejoi
Michigan
Mighty Chicken
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January 9, 2011
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Finished canning the last of my tomatoes. Not a good crop , but I put them in the freezer in October to hold them until I had time to can them. Seemed to work out ok. New this year, for me, I also canned the juice to use as soup stock.

November 20, 2011
4:51 pm
FarmGrammy
NE Arkansas
Big Chicken
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February 15, 2011
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1266

No more canning this year!  The last thing I did was Apple Pie in a Jar, 8 quarts, Arkansas Black apples. After all that peeling, I did not do the planned applesauce and gave away the remaining apples.  The apples still on the ground went to the deer woods.  

We pulled up the tomato plants from the square foot garden.  They were still green and STILL had enough green tomatoes to do another 7 pints, untouched by the frost, but we hearlessly threw them to the chickens. Isn't it amazing how much root is on tomatoes?  The central roots were as big as carrots on the Whoppers.

Anyway, any one else putting away the canning equipment?  I will plan better, earlier,  and do more next year, following some good examples here. 

Sort of FarmGrammy… sometimes… Retha

November 21, 2011
7:07 am
mamajhk
South Central Kansas
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May 6, 2011
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I,too, have put away my canning equipment.  My family is wondering when I plan to use it all.  I will just laugh at them when there is snow on the ground and I don't HAVE to go to the store for groceries.

November 21, 2011
7:11 am
BuckeyeGirl
N.E. Ohio
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February 10, 2009
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I actually like to can jams and jellies in the winter using frozen fruit.  Good smells and warming up the kitchen are a wonderful thing when it's not 90 degrees or so out!  I don't need my big canner though most times, I just use a largish stock pot because I rarely have enough half pints or pints that I need the big canner.

Located in N.E. Ohio
November 21, 2011
7:17 am
Joyce
Western WV
Mighty Chicken
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November 20, 2009
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Still need the canner out for turkey soup after Thanksgiving, and hope to do some more dried beans and blackberry jelly as the holidays allow.shimmy

November 21, 2011
8:01 am
Miss Judy
West Central MO
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February 22, 2010
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My canner isn't going away this winter. I wan't to do some beans and some chicken. My huge old stockpot will also get a work out. It's nice to can when the weather is cold.yes

November 21, 2011
7:46 pm
aprilejoi
Michigan
Mighty Chicken
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January 9, 2011
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I, also, have a freezer full of summer fruits that I am saving to can this winter. This past season I did the most canning I have ever done. I learned so much, and not everything turned out wonderful. I want to try no-sugar mulberry and blackberry jam again.  After Christmas though!

November 22, 2011
7:35 am
justdeborah2002
ottawa ON
Mighty Chicken
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November 14, 2010
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Yesterday I put up 7 quarts of french onion soup.  My neighbour wanted to give her daughter the soup for a Christmas gift, so I did enough for her and a bit for me.  

I find I can the sales.  If something is a fantastic deal at the grocery store, I figure out something to make with that deal that we will love months later, when it's not on sale.

queen of make it fit
November 22, 2011
2:07 pm
Tracy Liekhus
Erie, CO
Big Chicken
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November 2, 2011
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I plan on letting the canner "rest" until Saturday.  Last night I Whole Berry Cranberry Sauce recipe that Suzanne had posted.  I'm not sure how that is going to turn out.  Living at this higher altitude has it's challenges when canning.  The recipe said it was done when cranberries begin to pop, but the liquid was just like water.  I kept thinking that the sauce should be thicker, but wasn't sure if this was actually to be a sauce or somewhat jellied.  So, I cooked it a bir longer at a slower heat and got it almost to the jell point.  I only had about a 1/4 cup left over that wouldn't fit into to can and hubby came home and ate it before it cooked and I had a chance to see what it was going to do.  Today the canned jars look as if the liquid has solidified.  I know a lot of people made this.  Can anyone tell me if this is to be a sauce with the liquid more fluid or if I should have cooked it like I did and make it more of a jelled liquid?

As for the canning, Saturday I start on my stash in the freezer.  I have tomatoes, pitted cherries, peaches, raspberries and blueberries to work with.  Also have a load of onions that I want to try the onion marmalade recipe out on.

And…I will be eternally grateful to wvhomecanner, who posted a lot of canning recipes for Campbell soups and V8 tomatoe juice.  I can't wait to try those out.  It sounds like she is the low-sodium expert on this site and her willingness to share her knowledge has save me hours of time and frustration. 

Every year we write out what we are thankful for.  This year top on the list for me will be that my husband survived his heart attack.  Second wll be for my grandmother and great-grandmothers (3 of them) that gardened and canned and baked and I was able to spend time with them as a child and can now pull those days out of my feeble memory to be able to can for my husband.  Third will be wvhomecanner and all of you on this site who have helped me fill in the blanks on my feeble memory and have the confidence to can and bake for my husband. Being able to ask questions and get help from you all have been so helpful to me!  Ross, my husband used your suggestion of opening up both ends of a can to help when bagging up home made chicken stock to freeze.  He loved it!  He comes home every night and one of the first things he asked is what was discussed today on this site. We plan on spending the winter learning how to make cheese and sausage and hope to get some help from the who know how to do this.

 

And, to close out my long novel, I have a question about making jelly.  In my childhood days my grandmothers saved the peels and cores from apples and pears, boiled them in a little water, then strained the juice to make jelly.  I know the canning rules have changed.  Does anyone know if this is considered safe and if so, any recipes?

 

Again, thanks to everyone!  I am so happy to have found this site and hope to be able to contribute back one of these days.  I hope everyone and your families have a very Happy Thanksgiving.  I know mine will be!

 

Tracy

November 26, 2011
10:38 am
holstein woman
Yankton, (St. Helens)Oregon
Mighty Chicken
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December 8, 2010
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Today is Saturday and I have 3 cookers filled with chicken that we butchered because they are too old to be profitable as layers. This is how I get my chicken I put into casseroles, soups, dips and make burgers with. I also have broth for the most of the year.

November 26, 2011
11:18 am
Ross
Bel Air Maryland
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December 14, 2010
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Have you folks that live at high elevations in the mountains ever check the boiling temperature of water in your kitchens?

If an egg cooks in three minutes at sea level how long does it take to cook it the same at 6000 feet?

November 26, 2011
1:56 pm
thistlewoodmanor
Geneva, IA
Big Chicken
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January 23, 2010
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1276

My husband just called to tell me whole mushrooms are on sale at the grocery store…. so I will be making pickled mushrooms today!

November 27, 2011
7:38 am
Rainn
Maine
Big Chicken
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June 29, 2009
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1277

Canned the day before Turkey Day!!  Made Suzannes cranberry relish with the orange and thought-hey-needs more "Maine"~the cranberries were locally picked from friends at the Farmers Market and their picking spots are super secret!!~so I threw in a couple cups of my Maine blueberries from the freezer-from the plant down the road!  and was it PERFECT!!  Made six pints -canned right up!!  Beautiful-I could gaze at my jars all day!!  My daughter wants to do up some chick soup and chilli for her long haul trucker husband-so thats next!!chef

Before the egg...and before the chicken....you have to have a coop........
November 27, 2011
7:45 am
Rainn
Maine
Big Chicken
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June 29, 2009
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1278

BuckeyeGirl said:

I actually like to can jams and jellies in the winter using frozen fruit.  Good smells and warming up the kitchen are a wonderful thing when it's not 90 degrees or so out!  I don't need my big canner though most times, I just use a largish stock pot because I rarely have enough half pints or pints that I need the big canner.

Yay……after reading this…….started doing just that!  Perfect and will continue all winter!!  Thanks "Chicken sista"!!  Hope your dad is doing ok ~I remember how worried you were to leave him to go to retreat!!  Families can come through for ya!!wave

Before the egg...and before the chicken....you have to have a coop........
November 27, 2011
9:22 am
brookdale
Eastern Maine
Super Chicken
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October 17, 2010
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Rainn, what a good idea about putting blueberries in the cranberry relish! I'll bet it tasted yummy. I'll try that sometime. (I used fresh Maine cranberries in mine too, from the farmers mkt.)

Remember, if it rains on your picnic it's also raining on your garden!
November 27, 2011
12:12 pm
justdeborah2002
ottawa ON
Mighty Chicken
Forum Posts: 377
Member Since:
November 14, 2010
Offline
1280

5 quarts of carrot coins and 7 pints of applesauce.  

Love canning the sales.

queen of make it fit
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