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What are you canning today?
November 3, 2013
11:56 am
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mamajhk
South Central Kansas
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I have see 6-packs at Dillon's/Kroger's.  Also at Wal Mart and at Michael's several months ago.

November 3, 2013
1:35 pm
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wvhomecanner
North Central WV
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FYI on the Ball (new) blue jars - they do make some foods look a little funky. But I have seen pics of peas and green beans that look great - much deeper green than they really are INside the jar.

 

dede

If common sense were truly common, wouldn't there be more evidence of it?

November 3, 2013
4:35 pm
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judydee
Memphis
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dede,
I was concerned that some things might look funky, that's why I wondered how others might be using them. I will probably use them as cannister type storage. My kitchen is blue and white, so I think I'll enjoy leaving them out. Maybe next year I can put some green beans in them.
Thanks for the FYI.

judydee

November 5, 2013
5:53 am
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mamajoseph
Kenya
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Legumes! Black beans, white beans, black and white beans! (black eyed peas, lol) About 20 pints in all.

I (sorta) have a farm in Africa.

November 5, 2013
2:30 pm
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mamajoseph
Kenya
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AND 3 pints of spicy pumpkin/carrot soup. Very warming on a rainy, cool day.

I (sorta) have a farm in Africa.

November 27, 2013
7:47 pm
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Pete
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Forgot to post about canning 8 half pints of cranberry sauce (Suzanne's original recipe, almost).  The last time I made it I wanted a bit more orange flavor.  Suzanne's recipe is great, but I wondered what would happen if a little orange zest was added.  Still not sure because it turned out the packages were smaller than I'd anticipated, so was guessing on the proportions.

Still, there was about a half a half pint left over, and it tasted good.

Need more cranberries!  Must do more cranberry sauce!!

Anulos qui animum ostendunt omnes gestemus!

December 10, 2013
11:46 pm
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holstein woman
Yankton, (St. Helens)Oregon
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Well, you girls had me thinking I wasn't suppose to be canning this late in the year. glad to see you are still here.

Last week a friend and I canned Potato and Corn Chowder 55 quarts on Thursday. Then on Friday she and I canned 39 quarts of Cheeseburger soup.

My DH found the recipe for the soup in a flyer he got from a Cattle Co. (I think). He wrote a note when he gave me the original and said when I make it please add more beef. the original made 3 quarts with the 1 pound of beef instead of 1/2 pound. We had to make ourselves stop eating it, so I decided to can it. Good and so worth the effort.

Last month 11-3 I canned Pickled garlic=what else do you do with it when you have a 5 gallon bucket of elephant garlic?

December 11, 2013
10:36 am
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Linda Goble
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did your cheeseburger soup have pasta in it???  Just wondering if it would turn out mushy if you did.  Sounds so good and the potato corn chowder would love the recipes...happy-flower

December 12, 2013
9:41 pm
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holstein woman
Yankton, (St. Helens)Oregon
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No pasta in either and I will get the recipes on here. Now

Cheeseburger soup:

1 lb gr beef, 3/4 c. chopped onion, 3/4 c. shredded carrot, 3/4 c. diced celery, 1 tsp. dried basil, 1 tsp. dried parsley flakes, 4 tbsp.butter, divided,, 3 c. chicken broth (do NOT substitute), 4 c. diced potatoes, 1/4 c. all-purpose flour, 8 oz processed American cheese (I use Velveeta). 1 1/2 c.milk, 3/4 tsp. salt, 1/4 to 1/2 tsp. pepper, 1/4 c. sour cream.

In a 3 quart. skillet, brown beef, drain and set aside. In the same skillet, saute the onion, carrots, celery, basil, and parsley in 1 tbsp.butter until tender, about 10 minutes. Add broth, potatoes, and beef, bring to a boil. Reduce heat, cover and simmer 10 to 12 minutes, or until potatoes are tender. Meanwhile, in a small skillet, melt butter, add flour, and cook and stir 3 to 5 minutes until bubbly (no lumps) Add to soup and  bring to a boil. Cook and stir 2 minutes, Reduce heat to low, add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat, blend in sour cream. DONE

 

Editorial note: We are researching if this is an officially "safe to can" recipe.  If it is, we will ask that it be posted with the recipes at Farm Bell Recipes.

 

 

December 12, 2013
9:53 pm
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holstein woman
Yankton, (St. Helens)Oregon
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Potato, corn, and cheese chowder:

3 medium potatoes, scrubbed and diced (I never peel potatoes)

3 c. water,1 bay leaf, 1/2 tsp. slat divided, 1 medium onion finely chopped, 1 tbsp olive oil,

3 tbsp all-purpose flour, 1 1/2 c corn - fresh or frozen - ,1/2 tsp cumin 1 tbsp chopped chives or

1 tsp dried chives, 1/4 c. fresh parsley, 1/4 tsp ground nutmeg, 1/4 tsp black pepper, 4 oz cheddar cheese...

In large saucepan or Dutch oven, place potatoes, water bay leaf and 1/4 tsp. salt, boil, until potatoes are tender.

Meanwhile, in medium skillet, saute onion in oil until nearly transparent. Add a few tbsp water if onions begin to stick. Add flour and mix thoroughly. Add milk gradually, stirring constantly, Pour mixture slowly into cooked potatoes and water. Stir in corn. Add cumin, chives, parsley, nutmeg, and pepper and remaining salt. Simmer over very low heat for 15 minutes. Add cheese, stir until completely melted. Serve immediately. I hope you enjoy these recipes.

 

 

Editorial note: We are researching if this is an officially "safe to can" recipe.  If it is, we will ask that it be posted with the recipes at Farm Bell Recipes.

December 17, 2013
8:08 am
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wvhomecanner
North Central WV
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are you canning the soups fully prepared as per these recipes or adding the cheese, etc. upon opening/serving?

 

dede

If common sense were truly common, wouldn't there be more evidence of it?

January 3, 2014
12:02 pm
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brookdale
Eastern Maine
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I just canned 4 half-pints of strawberry jam, made in my new Ball jam/jelly maker. I think I am going to like the new gadget, you don't have to stand there and stir. But the only drawback is it only makes 4 half-pints at a time.

Has anyone else used the Ball jam maker? Did you like it?

Remember, if it rains on your picnic it's also raining on your garden!

January 4, 2014
9:26 pm
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Pudgie from Indiana
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waveAfter Thanksgiving we found some great bargains on frozen turkeys.  $0.87 per pound.  We bought 6 of them and for five days in a row, after Christmas, we canned chunks of turkey in turkey broth and pints of turkey broth.  Ended up with 105 pints of turkey and 95 pints of broth.  We did the same thing last year and it was so good and quick to fix any time during the year that we decided to do more this year.  If you really like turkey, this is something to try. 

We make turkey and gravy, turkey soup, turkey stew all during the year and though it is a hard job to prepare and can it all, once we have the equipment all set up, it does seem like a good use of time to add it to our food storage.  Our kids like to take some home and fix it for themselves, too.sun

 

 

 

 

October 15, 2014
8:47 pm
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brookdale
Eastern Maine
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I'm cooking apple butter in my crockpot (Suzanne's recipe) and will be canning it when it's done. My house smells like autumn now...

Love this time of year!

Remember, if it rains on your picnic it's also raining on your garden!

October 16, 2014
10:58 am
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lindat
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Did carmel Apple Jam yesterday, it didnt set.  i t s a nice syrup, though.  I ve not had this probelm before with this jam.  I think I ll leave it be, will be a great topping for apple pie cake, mixed with pb for sandwiches, or on ice cream

October 16, 2014
1:09 pm
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mamajhk
South Central Kansas
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Lindat;  I had the same problem with regular apple jelly a couple of years ago.  When I took a jar to my daughter and told her it was syrup for whatever.  She looked at me and said "I like the way you put a spin on the mistake".  Then later I got a couple of jars of mint "syrup" from her.  No one needs to know the difference.

October 27, 2014
5:48 am
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dee58m
ohio
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Must be something in the air. ha My Strawberry Peach and Peach Jams did not set up as usual this month. Still enjoying them though.

Today making Raspberry Jalapeno Jam and Hot Pepper Mustard. Last week did Hot Pepper Jelly.

snuggle

" life is not about waiting for the storm to pass...it's about dancing in the rain"

October 27, 2014
12:05 pm
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lindat
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I am back to making carmel apple jam!  This batch truly needs to set up!  I ve been using thr last batch as mentioned as "syrup" ,  it does the YUM on apple creisp, and ice cream topping.  But 8 jars are enough,

October 27, 2014
12:08 pm
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lindat
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mamajhk: so glad your daughter is getting into this!!  Mint syrup sounds YUM, what is it best on?  

October 27, 2014
9:13 pm
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mamajhk
South Central Kansas
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Since I haven't actually used it I am not sure but think it would be good on ham and/or pork chops.  I know the apple is.  My daughter doesn't do a lot of canning but does do some things.  She and a friend make salsa every summer. 

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