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What are you canning today?
December 5, 2012
1:20 pm
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mamajoseph
Kenya
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Used the pressure canner for the first time today. 12 pints of black eyed peas. This is going to make my life so much easier.

I (sorta) have a farm in Africa.

December 5, 2012
2:04 pm
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Ross
Bel Air Maryland
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Have some chicken stock that I must process.

December 5, 2012
4:27 pm
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Ross
Bel Air Maryland
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I am six for six with the jar seals.

December 6, 2012
6:52 pm
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BunnyRuth
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I was given a bag of turnips from a friend’s organic farm, they can’t sell them after the tops die off so gladly give them away.  We are not big turnip fans so I chopped them big and added onions, carrots, celery, garlic and herbs to a 15 quart pot of water and made veggie stock which I will strain and pressure can this evening.  I love having lots of different stocks in the pantry for winter time soup making.

December 7, 2012
11:56 am
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CarrieJ
Clarkston, WA
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Dede’s Golden Mushroom Soup.  It is not only awesome on her firehouse pork chops, but it makes a fabulous base for stroganoff!!!  18 pints this time…I had to frugally use the 12 I made last year.

Suzanne, Dede & CindyP made me do it...HAHAHAHA!

December 7, 2012
11:06 pm
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chickypez
Allen, TX
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I’m going to make caramel apple jam tomorrow, and I am very excited about it!  I used up my last jar of it a couple of months ago and this is the first chance I have had to make more.

December 11, 2012
10:51 am
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chickypez
Allen, TX
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So my little one was underfoot while I was trying to put the jam together and I got mixed up on the order I was supposed to add things.  I put the sugars and cinnamon in with the apples and brought it to a boil, then added the pectin.  Needless to say, this did not work out and it is more like a sauce.  But we have some nice ice cream topping now!  It is also good over cake.  Haha  I better find some more cheap fruit soon, though, because I am almost out of jam! 

January 3, 2013
12:52 pm
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mamajoseph
Kenya
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Did some navy beans and pinto beans today. Yesterday was applesauce and apple/plum butter. Really getting into this canning business. Feels so good to have stuff “ready” on the shelf. I know those others of you that live in uber-remote areas can relate. I feel so clever when I do this. Not because it’s difficult, but because it feels good to be frugal and prepared.

I (sorta) have a farm in Africa.

January 5, 2013
3:49 am
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buckeyelady
Hatchling
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December 21, 2009
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I bought 25 lbs of pork loin and loin chops for $1.50lb. I’ll be canning the chops this weekend. Just finished canning 29 quarts of homeade saurkraut last week. hungry

January 7, 2013
9:22 pm
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Pudgie from Indiana
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happy-flowerBought two 28 pound turkeys back in November after Thanksgiving.  Finally had time to can them both up on Friday.  Put each turkey in a large pressure cooker and cooked it for 75 minutes at 10 lb. pressure.  Let them cool and deboned each one.  Then pressure canned them in pint jars.  Got 40 pints of turkey with broth and an additional 12 pints of plain turkey broth.  Finally got the jars put away into storage this morning.  That’s going to be at least 40 turkey meals for us and the cost was only $0.98 per pound. 

January 8, 2013
3:35 am
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Deezy
Banty
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Pressure canning isn’t that well known here in Australia-but more people are becoming aware of the process. We tend to use water bath methods instead-which means that meat, broth etc isn’t something we “put up”. I do plan in the future to buy a pressure canner though.

 

I’ve made microwave strawberry jam, vanilla chai & rhubarb jam and zucchini relish with black pepper over the past month-all with produce from the backyard. :)  

Him & Her ( without them) living in nearly perfect harmony...
http://sufficientlysufficient.blogspot.com.au/

January 9, 2013
11:04 am
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Pudgie from Indiana
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happy-flowerJust started pressure cooking 4 big pork shoulder roasts.  Total weight 34 pounds.  Got it on sale early in the fall for $0.98 per pound.  Once they are fully cooked, I plan to  shred the meat and prepare a big recipe for pulled pork using Cindy P’s recipe.  By this evening, I hope to have between 30 and 40 pint jars canned and ready for storage.  Needless to say that’s what’s cooking for supper today! fork It’s a big undertaking, but thank goodness for a very helpful hubby. We figured that it’s just as easy to work with all of it as it is to do it piecemeal.   Will post later to update on the totals and taste.  

January 9, 2013
8:52 pm
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justdeborah2002
ottawa ON
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finally got the 6 pints of barbecue sauce PC’d, from the pulled pork extravaganza on Sunday…I think it’s the best batch of sauce I’ve made yet!

queen of make it fit

January 10, 2013
7:56 pm
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Pudgie from Indiana
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Pudgie from Indiana said
happy-flowerJust started pressure cooking 4 big pork shoulder roasts.  Total weight 34 pounds.  Got it on sale early in the fall for $0.98 per pound.  Once they are fully cooked, I plan to  shred the meat and prepare a big recipe for pulled pork using Cindy P’s recipe.  By this evening, I hope to have between 30 and 40 pint jars canned and ready for storage.  Needless to say that’s what’s cooking for supper today! fork It’s a big undertaking, but thank goodness for a very helpful hubby. We figured that it’s just as easy to work with all of it as it is to do it piecemeal.   Will post later to update on the totals and taste.  

happy-flowerFinally got back to update.  The recipe worked out well.  Canned 35 pints of the pulled pork and had some for supper today.  Yummie.  Thanks to Cindy P for the recipe.

January 16, 2013
8:19 pm
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Pudgie from Indiana
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QUESTION FOR ANYONE WITH AN ANSWER.

I have several #10 cans of Pizza Sauce.  The rim of the cans is beginning to rust.  No rust has gone through to ruin the sauce and I am wondering if it’s possible to can the pizza sauce in small jars.  I have lots of half pint jars that would be the perfect size to use. 

Has anyone ever done this and what were the results?

Thanks in advance.

heartPudgie from Indiana

January 16, 2013
9:09 pm
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hoosiergal
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I have recanned spaghetti sauce from the # 10 cans sucessfully. From what I understand, it’s really a “no-no” but works for me.  hoosiergal

January 17, 2013
12:15 am
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BuckeyeGirl
N.E. Ohio
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I’ve done it too!  I heat it up thoroughly and simmer for a while, usually taste it and sometimes add spices etc (depending on what it is) and process it as usual.  My favorite spaghetti sauce only comes in very large jars so I regularly freeze half of it so that’s good too! 

Located in N.E. Ohio

January 17, 2013
9:49 am
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Pudgie from Indiana
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eatingThank you for the answers.  I’ve got 4 #10 cans and now there are just two of us here and we’ll never get all of a can eaten before it goes bad.  My freezers are too full to try to freeze it all.  Am going to start it now.  I figure there will be probably 60 of the small jars.  At least that way I can give some of it to the kids who are now living away and cooking for themselves.  Thanks again.

 

January 17, 2013
5:07 pm
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Pudgie from Indiana
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Pudgie from Indiana said 

winkJust finished canning the 4#10 cans of pizza sauce.  Got 52 half-pint jars.  All sealed!!  Decided I should go ahead and can 3 #10 cans of tomato sauce.  All finished and sealing at present.  25 pints of tomato sauce.  That will keep any of it from going bad in the tin cans and will really help fill up the canning shelf.  We can have pizza every week for a whole year!  Thanks to the people who had answers for me.

 

 

February 9, 2013
10:11 am
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Ross
Bel Air Maryland
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Last night I fixed a stir-fry for supper and used the only half pint jar of stock on the shelf. I usually put stock up in pints. I realized that half pints can and will be a very useful size and I have a couple of quarts of stock in the fridge. (i didn’t think about that lasy night) So today I am putting that refrigerated stock up in half pints.

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