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11:06 pm
March 28, 2013
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A week ago it was 12 1/2 pints of Green Tomato Relish. It was a LOT of labor-intensive work, but well worth the result. The last time I had tried this was about 35 years ago, and the results not good. This batch has turned out very well.
Then Sunday, DH wanted to know what we were going to can? He wants complete meals in the jars. We have the usual chili, spaghetti sauce, soups, stews, etc. But I wanted something different. So I found a canning recipe for Shepherd's Pie (the meat sauce, not the mashed potatoes) and we did that. We ended up with 6 quarts. All look fine and have sealed. But Shepherd's Pie is a cold weather dish, and it is way too hot to try now...
Thanks!
10:58 am
December 28, 2008
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Edgefield, I can relate to the labor intensive nature of green tomato relish, and how wonderful it is! Haven't done it in a couple of years just because I still remember how much work it was. But, that particular memory is fading, and will likely do it again. Maybe even this year. (I made pints last time, and we really need it in half pints instead.) I used the BBB recipe, and it was terrific. (Edit: Please disregard the BBB reference. The correct info is in comment 1445 below.)
Just took 8 half pints of cherry preserves out of the canner. They all sealed nicely and are cooling on the front porch. There is enough left over for a nice little snack of toast and preserves later. It looks yummy. And if what is in the jars is as tasty as the bit left in the pan - oh, my!
Anulos qui animum ostendunt omnes gestemus!
2:15 pm
December 28, 2008
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Since the canner was filled with water and everything was out and ready to go yesterday, did 10 half pints of the Sunshine Jam (pineapple), in two batches after doing the cherry jam. That is one yummy and very easy recipe. I seriously recommend it for anyone new to canning or feeling a bit intimidated by the practice. It is really easy because you use a can of crushed pineapple, so you don't have to worry about the preparation of the fruit. Easy, and oh, so good!
Here's the link to the recipe:
http://chickensintheroad.com/farm-bell-recipes/pineapple-jam-sunshine-jam/
Anulos qui animum ostendunt omnes gestemus!
10:37 pm
October 17, 2010
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Pete, that jam sounds delicious! Could you tell me what "1 box pectin" is equal to with the bulk pectin that comes in the plastic jar? Do you use classic or low-sugar?
Remember, if it rains on your picnic it's also raining on your garden!
8:05 pm
December 28, 2008
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Brookdale - Looking at the jar of Ball Classic Pectin, it says that "6 Tbsp = 1 old box."
And I am feeling really, really forgetful now. Just glanced back at my notes on the green tomato relish I made to discover that it was based upon a recipe from Tasty Kitchen and it is posted here: http://chickensintheroad.com/farm-bell-recipes/green-tomato-relish/
Anulos qui animum ostendunt omnes gestemus!
6:40 pm
April 28, 2012
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Tried a batch of lemon cucumber jam this morning. It turned out ok, I don't think it is that bad. Billy doesn't like it, he says it is to lemony to be jam and needs to be sweeter. I think I will make some of those shortbread like cookies with the dab of jam in the middle. The stuff should be good for that.
3:35 pm
December 28, 2008
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Ooh, that sounds GOOD, mpoling! Especially since I have extra cukes and am looking for a few more slightly different things to can for holiday baskets. Any chance that you would post the recipe over at Farm Bell for us? Please, please??
Today I tried a modified version of bread & butter jalapenos. A couple of years ago, they tasted pretty good, but used ground allspice and ground cloves. That seemed a bit much, so today tried it again using whole allspice and whole cloves. They look good, but will wait 24 hours to check the taste.
And, there are 7 half pints of Sassafras Jelly in the water bath. This is also an experiment since the original recipe used a pectin which is no longer available. Oh, it smelled sooo good. And tasted pretty good as well. Think this will be a keeper. Will experiment a bit more, using a variety of pectins to see which is best.
Anulos qui animum ostendunt omnes gestemus!
11:39 am
July 3, 2012
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I have a "Canner Question" I hope it's okay to ask this here....for I can't quite locate an actual Q&A field...?...any who: my canner (an All American 921) is from about 1950 if not earlier. Bought out of a Speigle catalog prior to my mother –n- law moving here in the mid 50’s, she states either 1948 or 1950 ? (so all I know is that it’s been around now for a while) & I've been using this canner now for 26 years.
Last year however my gauge would fluctuate and I was just not comfortable with this...so everything that was pressure canned got canned at a 3 to 5 pound more than necessary...I've had no issues; but do not want to risk anyone getting sick this year...so I was planning here in a few weeks of investing in a new one....
Now here is the my question...my canner is made differently than what is made now, I tried contacting the CO. but no one has returned my e-mail back ? All American sells parts...so I thought can I just by a new gauge? A new lid? Would a new lid fit my canner? Like the old one? I would hate to drop $250.00 for a canner, and find out later that I could have gotten away with spending less than 1/2 of this for a new lid or even les for a new gauge? Any help would be greatly appreciated...I love this canner! It has been a good friend....and if I have to buy a new one...it will be another All American...They are worth the investment...and a kitchen tool that will last me a lifetime I'm sure.
Sandy
9:50 pm
Members
February 8, 2009
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Sandy, mine is probably as old as yours and I agree all around. There are replacement parts, yes
http://www.allamericancanner.com/allamericanpressurecannerparts.htm
and I bet u can call the 800 number on that page and get the answers u need
dede
If common sense were truly common, wouldn't there be more evidence of it?
10:50 am
June 9, 2011
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Saturday morning my neighbor and I did chopped tomatoes, cherry tomatoes, red pepper jelly, blueberry jam, and some pickled jalapenos. The red pepper jelly is my favorite with pretzels, I would LOVE that Shepard's pie in a jar, I will have to look that up!
8:13 pm
February 22, 2010
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My daughter and I canned 18 jars of peaches today...after a while I am making peach salsa...I think I over bought on the peaches. Tomorrow it will be peach pie filling.
12:27 pm
December 28, 2008
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Six half pints of mpoling's lemon cuke jam. Yum! I like it a lot!!
Anulos qui animum ostendunt omnes gestemus!
10:16 pm
July 18, 2013
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Hello to all, if it wasn't for all of your post on how to use the pressure canner and what you can can with it I could have never done what I did today!! So a very big thank you to all!!!
Now, someone didn't make sure the freezer door was shut and some things defrosted in it,,mainly a large amount of chicken since it was on sale this past week. I had just received my pressure canner on Sat. after I opened the box and sat it on the stove,,it just laughed at me,,it was a scary thing! So I just jumped in an use it as a BWB at first, then I found out about the freezer. I had to step up to the plate, I ran back to the forum and read as much as I could find on canning chicken and stock. Well, like I said if it wasn't for all of you I wouldn't have 9 pints of chicken cooling and now have 16 pints, 2 1/2 pints of stock in the canner right now and 4 qts waiting their turn. Now I am laughing at that big scary canner,,you don't scare me anymore! (Well,, maybe alittle,,I am still keeping my eyes on it!! LOL)
Thanks again!!
Terry
9:03 am
November 11, 2010
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Same here, Terry. This blog and taught and encouraged me to do lots of new things.
Today I've canned 7 pints of tomato soup, 9 pints of pizza sauce, 4 pints of tomato water and 2 pints of chicken broth. Yippeeeee! 
I (sorta) have a farm in Africa.
1:02 am
May 31, 2010
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For National Can It Forward day (the 17th) I shared some of my basil & mint strawberry/raspberry compote with an actress friend of mine who'se running battling the foreclosure wolf at the door. Will also share dehydrated strawberries if my Excal gets fixed this week. I'm not sure if that's what Ball had in mind, but that's what I did.
Save the Earth. It's the only planet with chocolate.
12:57 pm
December 28, 2008
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Terry! That is a story that many of us here share, and sooooo enjoy each new "convert."
Not canning today (yet) but just got back from Sam's with some necessary stuff, some with an eye toward the fall canning season. Preparing to do soup, for instance, and got some of the best looking ground beef EVER with soup in mind. And meat pies and such. (No, those will not be canned!)
Will be doing some sweet dill pickles either later today or tomorrow, though.
Anulos qui animum ostendunt omnes gestemus!
11:38 pm
July 18, 2013
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Sorry it took me awhile to respond back. I was unable to post. For some reason when on aol I am unable to post, I just now switched over to Internet Explorer and well here I am,,lol!!
Since my last post, I have done tomato sauce, did some wedding soup (looks like it turned out pretty well,,I know more this winter) made beef stock and made my husband some pickled banana peppers and what he calls "Grandma's green pepper pickles". I tried posting the recipe to Farm Bell recipes last night but I don't see it there yet. I will wait until Monday, and if it isn't there I will repost again, but using internet explorer.
Oh yeah,,,to why I posted,,,lol..I just love my pressure canner now!!! What was I sooo afraid of anyway???
12:14 am
December 8, 2010
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So far this year I have canned corn, pork and beans, zucchini relish, salsa, marinara sauce, spaghetti sauce, spiced carrots, chicken soup, pork roasts and beef roasts and tomorrow after the poultry auction I have pears and peaches. Sometime in the near future I have to can potato,cheese and corn chowder, meatballs, cheeseburger soup and chicken plain.
2:20 pm
July 24, 2010
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Just got a batch of what we call ripe cucumber pickles started. Anybody else make these?? I googled and it looks like they are also called "tongue pickles". Uses the big cucumbers that have started to turn yellow, you know the ones, they hide in leaves (and grass) and then when you find them OH MY! Any way, I don't often get enough of the cukes to make a batch, but we sure love them. Sweet and spicy (not hot) and very crunchy!! Can't wait.
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