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10:43 am
December 14, 2010
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Brookdale, It depends on the potato variety. Russets will turn into mashed potato when they are over cooked the red potatoes stay firm and really are better in potato salad because they hold their shape, russets will give you mashed potato saladthat I have been told is how some folk in the midwest like it. I can vegatable/beef soup with all the stuff that goes into soup. Eastern all purpose potatoes or red potatoes are best, russets break down. I don't bother with canning plain potatoes because they peel and cook quickly anyway.
9:37 pm
February 22, 2010
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Here in Missouri about the only potatoes we can buy are russets…of course we have the red potatoes and the Yukon Golds…but you can't find the medium sized roundish potato I grew up with in Ohio . Russets are not the best to make potato salad…however, if you leave the skins on when you cook them you will have better results.
My in-laws always canned the tiny potatoes and stored the larger ones for winter. These tiny canned potatoes were wonderful drained and then thrown in a skillet after frying bacon.
11:46 pm
January 22, 2012
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Hi I am new to this site, I came across it by chance today and I love it! I live in rural Alabama on about 40 acres complete with a barn or two and as many tractors. No farm animals but I am not opposed to the idea! Today I canned 12 pints of a wonderful Charred Pineapple & Pepper Relish! My first batch, as I am trying to recreate a famous name brand that we adore! It looks and tastes amazing! I cannot wait to grill some shrimp and have some!
9:28 am
February 8, 2009
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miki said:
brookdale said:
I didn't know you could can potatoes. I thought they would be mushy when you're ready to eat them. Learn something new every day!
It seems like a read that one could add a little calcium chloride to the jar to help with firmness.
Like pickle crisp!
I haven't tried calcium chloride with potatoes but I did try a trick learned on the Canning2 Yahoo group which is to add white vinegar to the soaking water. Helps immensely with minimizing the starch fallout in the jars and the texture is better. It's only about 3 Tbsp. or so per quart of water, soak 4 or 5 hours. I love having canned potatoes. Really good fast food :) They are very well cooked and not great for mashing but brown up great in some fat. I have also added to a roast the last 20 minutes of cooking, surrounded a meatloaf with a quart full. etc. Some folks on Canning2 have also canned them as french fries and are very happy with the results.
dede
9:54 am
October 10, 2009
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Welcome to CITR southernbelle. How about posting the charred pineapple and pepper relish. It sounds super yummy. We like both ingredients and using it on shrimp is "the bomb" too quote a FN chef! Thanks.
9:59 am
May 7, 2011
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I canned potatoes this year. I did slices, small cubes (for soups, etc) and spears for french fries and blanched them.
I did another batch of spears and large cubes that were raw packed.
The raw packed spears seem to break more than the blanched ones.
I have used some of the small cubes for mashed potatoes but it has been awhile & I don't recall anything specific about them.
I like roasted potatoes but I have difficulty get them done right. I will keep working on it.
My mom used to can the small whole potatoes, also. I have done them also and used them in creamed potatoes and peas and browned in bacon grease.
12:46 pm
March 31, 2010
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I reprocessed 14 jars of Orange-Mango Sunset Marmalade. It did not set up as well as I wanted. Looks better now.
Billie
4:29 pm
January 22, 2012
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mamawolf said:
Hi there! I didn't follow a recipe but I can tell you from memory.. I used one fresh pineapple, one can of crushed pineapple, 2 jalapeno peppers, 2 pablano peppers, one large aneheim pepper, one each of yellow, red and orange bell peppers, one large red onion, about a teaspoon of fresh minced ginger , one cup of apple cider vinegar, i added about a cup of pineapple juice, just because I had it, but it isnt necessary b/c I didn't drain the canned pineapple.
*I cleaned the fresh pineapple, got all the core and little eyes off.. grilled the slices as well as all of the peppers just until you get some good charring on them. after they cooled, I seeded and chopped the peppers (removing as much of the skin as I could, I hate those little peeling pieces in my food), chopped the pineapple, onion, and put everything in a big gallon zip bag for a cpl hours.
Cook everything down until you are happy with the texture (rolling boil for about 30 min for my taste, but thats a little longer than most ppl like)
Then I added my sugar mixture which was 6 cups of sugar and one box of pectin. Let it come back up to a rolling boil and boil for about 1-2 minutes.
Thats it! The rest of the story is a 10 minute water bath canning routine and there u go. We have already had half the jar that didnt seal (b/c i knew it wouldnt, i just used a recycled one to use first to save my good jars) mixed with cream cheese on crackers!
4:35 pm
January 22, 2012
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Old WV Broad said:
I reprocessed 14 jars of Orange-Mango Sunset Marmalade. It did not set up as well as I wanted. Looks better now.
Billie
That sounds so good.. I use marmalades in so many different ways! I am going to put that on my "to can" list!! 
4:49 pm
January 22, 2012
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Yay! I figured out pictures! My Charred pineapple relish from yesterday 
9:01 am
January 24, 2012
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Last month I canned raspberry/huckleberry jam from the berries my daughter and I picked last August. I love the combination. We make half mixed and half just raspberry for variety. Love homemade jam. Last weekend I made a big stock pot of chili and bottled that up, turned out very good. First time canning something like this to add to my food storage. I learned the art of canning from my very missed grandmother when I was a child growing up, life long learning from gram… love it… Debi
9:47 am
September 2, 2008
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I cooked a turkey last Sunday, and I canned 7 qts of stock Wed, good thing as I used my last jar. I am going to try and get some beef bones and make beef stock this weekend, if not I'll try to do some chicken. I love to can, and plan on doing much more this year.
8:58 pm
May 4, 2011
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Today I put up 8 pints of Ham slices and 16 pints of ham chunks. Had a ham to put up, so I boiled up some ham hocks (3) for flavor and put some of it in all the pints. Sure smells good. All the jars sealed, so won't get to test them just yet.
5:44 pm
February 24, 2012
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Okay, so my wonderful sister gave me a pint jar (which got smaller and smaller and smaller!) of this wonderful hot pepper mustard as part of my christmas gift from her this year. It was the BEST STUFF EVER! So, of course, I call and demand another jar and the recipe. Her response: "Oh, wasn't it good? I picked it up at our church bazaar. Sorry, you're outta luck but I will try to get the recipe." Hmmm, who does that to a person I say? 
PLEASE, PLEASE, PLEASE!!! (I'm not beyond begging ) if anyone has a recipe for a sweet, hot pepper mustard, I'm willing to trade you my first born child (well, maybe that's a stretch) for a copy. I just gotta have it.
5:56 pm
February 10, 2009
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LOL 
No begging necessary!!! Dede's hot pepper mustard is the BEST! You can adjust it to be sweeter if you use peppers with a bit less heat, but it's not really all that hot as is.
http://chickensintheroad.com/f…..-butter-2/
6:28 pm
February 24, 2012
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Yippee! Thank you.
11:21 am
April 8, 2010
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Does helping bottling beer count as canning?
My husband has decided to expand from making wine to making beer also.
9:17 pm
September 2, 2008
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Last weekend I did some beef stock, none of the grocery stores had free bones, so I got a couple packages of thin sliced beef with lots of bones, I think the cut was called brisket roast. Never saw it before, but I put the strips under the broiler and browned on both sides and into the pot it went. I added onions, garlic, celery, rosemary, salt and pepper. After it cooked down and I pulled the meat from the bones, I had 7 qts of beautiful stock. I put the beef chips into 2 of the jars, just perfect to start some soup. I enjoy having my own stock ready and will not use 'store' stock anymore.
11:19 pm
May 15, 2010
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So far this week I have canned Broccoli cheddar soup, Pickled asparagus, Cream of asparagus soup, Asparagus spears, chicken soup and chicken stock. Asparagus is on sale for .99/lb right now. I never see it that low so I bought a about 30 lbs. I have asparagus transplants growing indoors for the garden, but since it takes 2 years to harvest, I figured I would take advantage of the sale. I've been waiting for bear meat to be sold at our butchers so I can PC some chili. I used to have a friend at work that gave it to me for free, but alas no more since I stopped working a year ago. I need to make Dh go hunting for me 
2:21 am
January 10, 2012
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pdelainey, I never thought about bottling beer as canning, but good question to ask…as my hubby and I just made some light lager beer and bottled it as well… 
I am getting ready to make raspberry rhubarb strawberry jam and elderberry peach jam with fruit I froze this last summer/fall. I like to pick as much fruit as I can through the summer and fall to freeze and use some for jams/jellies when we run low.l.. 
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