| User | Post |
|
3:39 pm
July 25, 2009
|
chickypez
| | Allen, TX | |
| Mighty Chicken | posts 208 | |
|
|
Strawberry jam – 9 jars! Now I have to figure out what I'm going to can next. I'm just having too much fun with this! They look so pretty all lined up on the counter in front of the corn relish that I did yesterday.
|
|
|
6:50 pm
July 25, 2009
|
okbarb
| | |
| Super Chicken | posts 537 | |
|
|
I have some cherries and some blackberries in the freezer. I thought I saw several different multi-berry recipes but can't find them today.
I'm going to town shortly – if the vegetable stand is open I will check for peaches to put up the melba recipe tomorrow too.
I'm going to have a bumper crop of green beans (have frozen part already) so I may put those up. And okra is going to be plentiful so I will be making pickled okra again in a few weeks.
|
There are only two ways to live your life: one is as though nothing is a miracle. The other is as though everything is a miracle.
|
|
|
7:51 pm
July 25, 2009
|
wvhomecanner
| | North Central WV | |
| Moderator
| posts 3017 | |
|
|
okbarb said:
I have some cherries and some blackberries in the freezer. I thought I saw several different multi-berry recipes but can't find them today.
I'm going to town shortly – if the vegetable stand is open I will check for peaches to put up the melba recipe tomorrow too.
I'm going to have a bumper crop of green beans (have frozen part already) so I may put those up. And okra is going to be plentiful so I will be making pickled okra again in a few weeks.
Oh let me know if you make it! I haven't made it yet, just drooled over the recipe LOL.
Dede
|
"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
|
|
|
9:11 pm
July 25, 2009
|
Pete
| | WV | |
| Moderator
| posts 7875 | |
|
|
Oops! Just remembered the peppers in the freezer, that still need to be put into permanent quarters!
Got almost 6 jars of spiced tomato preserves. Next time I will just add a little bit more tomato, and it should come out exactly right! Quite a happy experiment, actually. Using frozen tomatoes, which were expendable, seemed the time to try the spices. I have always loved tomato preserves and will still make it the regular way later. The spices just sounded so enticing…
|
Anulos qui animum ostendunt omnes gestemus!
|
|
|
9:53 am
July 26, 2009
|
Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
| Admin
| posts 7135 |  
|
|
|
I canned nine and a half pints of salsa yesterday. Today I'm canning green beans.
|
|
|
|
|
7:23 pm
July 26, 2009
|
Pete
| | WV | |
| Moderator
| posts 7875 | |
|
|
Repeat today of yesterday, but starting later in the day. May just leave the water bath on the stove and see what else we can find frozen in the refrigerator. Sure wish I'd done this during the winter months instead of waiting until now!
There are still peaches not quite ripe, and tomatoes in the freezer. Some of the peaches need to be set aside for pies. I like putting them in the freezer for that because I like that fresh, not cooked too much taste in a peach pie filling. So, this may be the last peach jam for a while. Unless I change my mind. Those little jars make great gifts, any time of year.
|
Anulos qui animum ostendunt omnes gestemus!
|
|
|
7:55 pm
July 26, 2009
|
wvhomecanner
| | North Central WV | |
| Moderator
| posts 3017 | |
|
|
Canned 8 quarts and 10 pints of tomato soup. True summer in a jar 
Also made a Nesco roaster nearly full of vegetable soup but I am thinking it will go in the basement frig for a day or two because I am pooped and really need to make laundry soap ASAP.
Happy though that 42 jars that were empty Friday morning now are NOT.
Suzanne, I started a few years ago canning a few jelly jars full of some things as I can – like B&B pickles, salsa, things like that. Gives me a big head start on Christmas baskets. I just shop the shelves at home
and flesh out the baskets with neat things I have found while deal hunting in dollar stores, etc. Sure has been easier on the pocket EXCEPT that most of those jars don't come back home ,  LOL!
|
"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
|
|
|
7:00 pm
July 27, 2009
|
Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
| Admin
| posts 7135 |
|
|
|
Jane, hoping you'll see this here–I answered you earlier in the comments but you must have missed it! Sorry about that. I used the "Zesty Salsa" recipe from the Ball Blue Book of Preserving to make my salsa this weekend. Do you have that book? I love that book!
|
|
|
|
|
10:24 am
July 28, 2009
|
jane
| | |
| Super Chicken | posts 534 | |
|
|
For some reason my earlier comment is not on my screen – I saw the latter one. I have a 1974 Ball blue book but cant find that recipe in it. Maybe your book is a different date? I also have Kerr Home Canning book too from 1947 and another one from 1958, one was 10 cents and one was 25 cents originally. I do love these books. they are so complete – just need to read them.
|
|
|
11:11 am
July 28, 2009
|
Pete
| | WV | |
| Moderator
| posts 7875 | |
|
|
Going to try a layered chili recipe today. Can't believe it, but you use dry beans and layer the incredients in it. Evidently the processing cooks the beans! Sounds too good to be true, but 90 minutes process time should cook nearly anything! 
|
Anulos qui animum ostendunt omnes gestemus!
|
|
|
1:37 pm
July 28, 2009
|
deb in wv
| | |
| Big Chicken | posts 39 | |
|
|
Making a double batch of sloppy joe sauce. Tastes just like the stuff in the can. I even use it just over pasta if in a hurry.
|
|
|
2:04 pm
July 28, 2009
|
WV_Hills
| | |
| Guest
| | |
|
|
jane said:
For some reason my earlier comment is not on my screen – I saw the latter one. I have a 1974 Ball blue book but cant find that recipe in it. Maybe your book is a different date? I also have Kerr Home Canning book too from 1947 and another one from 1958, one was 10 cents and one was 25 cents originally. I do love these books. they are so complete – just need to read them.
I got the latest version of the “Ball Blue Book Guide to Preserving” and wonder of wonders, it isn't even blue! It features a jar of canned peaches, and a cobbler made from them. The tablecloth is blue, but the overall effect makes the cover look like it's gold and green. It's the 100th anniversary edition. With 100 years of experience, no wonder it's the book everyone turns to first.
The first edition was published in 1909, and there have been updates every few years. The price has gone up — it's no longer 10 or 25 cents. But it's not too bad at $7.95 for new edition, and a collector's edition at that.
I checked — the Zesty Salsa recipe is still in the book! It's on page 82.
|
|
|
2:57 pm
July 28, 2009
|
Pete
| | WV | |
| Moderator
| posts 7875 | |
|
|
deb in wv said:
Making a double batch of sloppy joe sauce. Tastes just like the stuff in the can. I even use it just over pasta if in a hurry.
Ooooh! A good sloppy joe sauce would be great to have. Don;t care if t tastes lke what is in the can or not, just so there isn't a bunch of salt and stuff…
|
Anulos qui animum ostendunt omnes gestemus!
|
|
|
3:04 pm
July 28, 2009
|
jane
| | |
| Super Chicken | posts 534 | |
|
|
My Blue Book is blue. I cost 1.00 in 1974. The front has my favorite jar shape – a pint and a half. Hard to find. I have 4 I got an a fleal market thing. I also like the half pints that are square shaped. there are fruits and vegetables behind the jar. My Kerr Home Canning book has a jar pf peaches, blueberries, peaches in a basket and an open jar and peaches in an old green bowl. On the back there is a jar of tomatoes, corn and pickles and a lot of vegetables and peppers. My other Kerr book has a ceramic woman and man, pilgrm looking with a basket of fruit and vegetables an open empty jar, a jar with peaches and a jar with peas. On the back is a basket with vegetables an open jar, a jar of carrots and a jar of okra.
My Ball book does not have the salsa on page 82.
|
|
|
3:28 pm
July 28, 2009
|
jane
| | |
| Super Chicken | posts 534 | |
|
|
I just saw your Ball Blue Boon at Amazon – I definitely want it. It is on back order until 8-13 though. I also saw several others too. One on Small Batch Canning and one on pickles. I am going to the book store near me to see if they have it.
|
|
|
4:35 pm
July 28, 2009
|
IowaDeb
| | Quad City Area | |
| Super Chicken | posts 713 | |
|
|
I don't have the book but the recipe is on the online site.
http://www.freshpreserving.com…..&catID=
|
Sometimes,I live in my own little world, but it's okay because they know me here.
|
|
|
5:10 pm
July 28, 2009
|
jane
| | |
| Super Chicken | posts 534 | |
|
|
IowaDeb said:
I don't have the book but the recipe is on the online site.
http://www.freshpreserving.com…..&catID=
I got it – thanks.
|
|
|
7:14 pm
July 31, 2009
|
chickypez
| | Allen, TX | |
| Mighty Chicken | posts 208 | |
|
|
I'm going to can spaghetti sauce tonight. I have a huge pan of it on the stove, and we are going to eat some of it for dinner, then we will can the rest. It will be my first try at pressure canning, so I'm a little nervous about it. I bet it will be fine, though. I'm just kind of afraid I will make it blow the stopper out of the lid! Should I start with the heat turned on a little low and go up if it's not getting to the right pressure or should I start with it turned up high and go down? I have an electric stovetop, and sometimes it takes a minute or two before the temp goes down very much. Haha Maybe I'm just overthinking it.
|
|
|
7:16 pm
July 31, 2009
|
CindyP
| | Hart, MI | |
| Admin
| posts 7628 |
|
|
|
I would start low after you put the thingy on the steam valve……..today, mine got too high, i put it all the way down on simmer and it wouldn't come down past 13# (for an hour!)
|
“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
|
|
|
7:33 pm
July 31, 2009
|
chickypez
| | Allen, TX | |
| Mighty Chicken | posts 208 | |
|
|
Ok I will do that. The instructions say to let it go for 10 minutes without the thingy on the steam valve to let air out or something. How high does the heat need to be when it's doing that?
|
|
Contact
Login 
Register 
Search 
2345 6
78910
67
Topic RSS 
