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4:19 pm
June 2, 2010
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wvhomecanner said
Been too busy to can anything and it's killing me! LOLPassing on a very cool tip though I just saw – milk brushed on plain paper makes the perfect wash-off label for canning jars. Waiting to see if the lady who tried and loved it uses laser or inkjet labels but I love this idea – especially if you use Tattler lids and no longer mark on the lid.
dede
Tell me more about this milk label. I'm really having trouble picturing it.
Hot pepper butter is the first thing I've canned in awhile. I did make some strawberry lemonade from steam juiced frozen berries but that's about it. Work so interferes with my life!
1:47 pm
February 8, 2009
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Kellyb it's just using milk to wet the paper – stick on, smooth out and let dry. That's my understanding anyway. Will update if I learn more!
dede
3:29 pm
June 2, 2010
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Thanks Dede,
I was having Grammy brain and couldn't quite picture what you meant. Can't wait for the update.
9:05 pm
February 8, 2009
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here's the simple scoop – she printed off labels on regular paper on her inkjet printer, hence the 'work quickly' comment. Laser would be more colorfast….(posted on the Facebook group 'Canning') :
You just have to work quickly, and don't use too much milk. A little goes a long way. Lightly stick to glass. Use a dry paper towel to press on it instead of your hand. That worked for me.
10:12 am
February 22, 2010
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Canned some more chicken and ham last night…trying to make room in the freezer.
Making strawberry/ cranberry preserves today.
11:11 am
December 14, 2010
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I just tried the plain paper labels idea. It works !!!!! I printed a page of label (21) snipped one out dipped a finger in some milk and moistened the back and applied it to a clean jar. Perfect!
I must amend this post!!
As written I tried this method and after a half hour the label just curled up and fell off. So I cooked a pinch of flour with a little water and made a paste and reapplied the label. Just as water soluable but a little more complex.
11:24 am
December 14, 2010
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Today I am canning chicken liver pate`. 13 quarter pints, processed 75 minutes at 10 psi. I have done this several times with perfect results.
7:54 am
June 2, 2010
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It's been a busy few days. I went to the produce auction and got a little bit out of control. So far I've canned:
14 quarts and 7 pints of pie filling
18 pints of plain cherries
I canned the juice that was leftover from the plain cherries and got 5 pints. I thought it would make excellent soaking water for the dried cherries.
Today it's beets, 1 1/2 bushels to do. I love summer!
5:17 pm
July 17, 2011
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Ross, Please share your chicken liver pate. I would love to have chicken liver pate like my Mother and Old Maw made, but they never wrote a recipe so I have tried for years with no success, Just maybe you are my answer to 40 years of trying. Thanks
8:13 pm
March 2, 2011
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Canning stock made from the leftover carcasses of the chickens we butchered. The ones that get "parted out" into breasts, wings, and legs and thighs end up being cooked down with herbs from the garden. Then I strain and can for future cooking needs.
8:41 pm
December 14, 2010
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goatgal said
Ross, Please share your chicken liver pate. I would love to have chicken liver pate like my Mother and Old Maw made, but they never wrote a recipe so I have tried for years with no success, Just maybe you are my answer to 40 years of trying. Thanks
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| Nancy and I enjoy chopped liver spread on crackers, but only on an occassional basis. The result is that I have learned to can a good spreadable chopped liver. This is my method and recipe: cook one chicken leg quarter about one pound size.. Allow to cool and pick all of the meat fat and skin from the bones and save. Chill the broth over night and skim the fat and save that also. Need a half cup. Heat the stock, rinse 2.5 pounds of chicken livers with cold water, check them over for any gall bladders and simmer them in the stock until they are done. Place the boneless chicken , the cooked, drained livers and the fat into the bowl of a food processor and mill until smooth, add a tablespoon of table salt, a teaspoon of freshly ground pepper corns and a tablespoon of dried onion. Mill some more and taste. Adjust seasonings. Pack into quarter pint canning jars leaving one inch of head space adjust the lids and process 75 minutes at 10 psi at sea level. To use mix and work the spread a little to bring it back to a smooth texture. This recipe makes about 15 jars. It stores well on the pantry shelf for at least a year. | |
| _________________ Ross- tightwad home cook | |
8:48 pm
December 14, 2010
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You only get about 2 1/2 ounces in a quarter pint jar. That is enough for two of us but not economical from a canning standpoint .I can attest to the safety of the processing for quarter pints having eaten some of this more than a year after processing. In larger jars I would use longer times depending on the geometry of the jar. Half pint and 12 ounce jars are about the same diameter but wide mouth pints are quite different.
2:57 pm
February 5, 2011
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I'm only getting started on canning. Did a small batch of blueberry jam and of rhubarb jam. Got a flat of strawberries yesterday. One third went into the dehydrator, one third into the fridge for eating and the rest into the freezer until I get some more Pomona pectin. Then I'll make some jam, too. Need to keep some in the freezer for smoothies, though!
12:53 pm
April 1, 2009
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I wanted apple butter, and when I saw the price of a small jar of apple butter I decided to make my own, when I saw the price of apples, I opted for making apple butter from apple sauce. I have the crock pot going and the house smells amazing, I should end up with about 5-6 pints.
9:05 am
June 27, 2012
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I have some pickling cucumbers that I need to put up. Last year, I used Mrs. Wages pickling packages (quick processing). I can't find any this year. Besides, my pickles turned out flimsy last year. I'm not really sure if it was the processing or just the wrong kind of cucumbers.
Does anyone have any pointers or recipes for bread and butter pickles and dill pickles? I don't have a crock nor a place to store it for weeks while the pickles ferment. Besides, I prefer to just do it and get it over with. Is this wrong?
Jeannie
9:18 am
October 10, 2009
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Ross, thanks for the pate recipe. It sounds delicious. We also like appetite teasers in the evening and this will do justs fine. Thanks again.
6:38 am
February 8, 2009
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Jeannie, nothing wrong with quick pickles! For a quick and crispy Bread n Butter pickle, I have a recipe over in Farm Bell recipes you should try (Dede's Bread and Butter Pickles). Pickle Crisp is a great addition to any pickling recipe and DOES make for crispier pickles. As for dills, I am still in search of a canned dill that stays crunchy….. in the meantime you might want to check out the refrigerator pickle recipes in Farm Bell 
dede
7:45 am
June 27, 2012
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Thank you, Dede. I will look for it. I just wish I had the time to do it right. These 10 hour work days are interfering with my canning!
Jeannie
9:48 am
March 31, 2010
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This morning, before leaving for work, I managed to can 7 pints of strawberry rhubarb applesauce and 5 pints of blackberries in light syrup. I had the applesauce made from last nght, just brought it to a boil, added the sugar and filled the jars. Tonight, I am hoping to get started on either zucchini relish or mock pineapple. Depends on how much energy I have left after working all day. I enjoy my job, but this time of year, I sure would like staying home and filling the shelves.
Looks like this will be a good year to have the pantry full.
Y'all be well,
Billie B
5:42 pm
September 7, 2010
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I canned 16 pints of dill pickles today and 33 pints of bread and butter pickles yesterday. I'm giving cucumbers away by the 5 gallon buckets. My garden is doing really well this year.
Our shelves will also be full this year plus some of the neighbors.
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