Anybody home canning.

[jinman]

Okay! Dinner tonight at Duffster's house and tomorrow night at MDM's house.:thumbsup::thumbsup::thumbsup:

I'll swing by and pick up Harvey and Glenda and a jar of pickles. We'll bring a couple of jars of wild plum jelly and some hot biscuits. Hey Moss! You're invited too if you'll bring some pickled pears. This is gonna be a feast. Yummy! :licking::licking::licking:

 

[Chuck52]

Our danged garden was so bad this year that we didn't put up anything but some asparagus and some green beans, both frozen. However, I am getting flooded with okra now and have frozen some and plan to pickle some, tonight I hope. We have always put up salsa and chow-chow in past years, but no tomatoes for the salsa and while I do have some peppers I could use in the chow-chow I'd have to buy the rest of the ingredients....I may do that because we're about out of last year's batch and I have to have chow-chow for those fall and winter bean meals.

Last afternoon was the first time in many weeks that the wife and I could set outside on the patio and not feel like we were in a sauna. The heat and way too much rain did in the garden.

Chuck

 

[MossRoad]

Okay! Dinner tonight at Duffster's house and tomorrow night at MDM's house.:thumbsup::thumbsup::thumbsup:

I'll swing by and pick up Harvey and Glenda and a jar of pickles. We'll bring a couple of jars of wild plum jelly and some hot biscuits. Hey Moss! You're invited too if you'll bring some pickled pears. This is gonna be a feast. Yummy! :licking::licking::licking:

Uhhhh, I'd be honored to attend, but I have to work until 5 and my daughter has softball practice tonight. That, and it's about a bazillion miles away! :laughing: But thanks for the offer! :thumbsup:

 

[Duffster]

My talley so far:

114 quarts tomato juice
16 pints salsa
84 quarts of potatoes
16 quarts hot peppers
80 quart bags of sweet corn cut off the cob

What do you all use the canned potatoes in?

I have never canned them before but seeing how I have about another 300lbs or so to put away I think canning them is going to be the easiest but don't want to can a bunch without an idea where to use them.

Good grief! How many canners and work crews do you run? :laughing:

3 pressure cookers, 3 water bath canners and a crew of three (Me, Myself and I).

Okay! Dinner tonight at Duffster's house

You are welcome anytime.

 

[MossRoad]

3 pressure cookers, 3 water bath canners and a crew of three (Me, Myself and I).

Wow! That is a lot of work for one person. My stove can only handle one canner and two pots boiling. I have a "one butt" kitchen! :laughing:

Nice job! I'm hungry. :licking:

 

[MDM]

What do you all use the canned potatoes in?QUOTE]
You can use them however you want. They are already cooked, they just need warmed up. We make mashed potatoes, potato soup, we dice them and fry them up with eggs and bacon, whatever. Tonight it was canned venison, mixed with taters and green beans. We do give some away to family. Any family gathering, like Christmas, Thanksgiving, we supply the taters and corn.

 

[Bird]

Canned new potatoes are just about my favorite kind of potato. Drained, sliced, and fried makes my favorite fried potatoes. Warmed up along with green beans is very good. Or in a white sauce, they're very good. Now as a kid, I can remember having to spend a lot of time scraping the peel off little potatoes for mother to can them. But in later life, we discovered that they turn out just fine if they're thoroughly washed and then canned with the peels still on them. Later when you open a can (or jar), the peel is very easy to pull off if you want to discard it at that time. My mother also usually only canned the small whole potatoes, which is what you get at the grocery store when you buy canned potatoes. That's just fine, but the bigger ones can be cut to suitable sizes and are just as good when canned.

 

[MDM]

Bird, we do the Youkon Gold. I like them. We cut them up into chunks with the skin left on them. I put them in a small garden wagon and take the power washer to them while I roll them around, then we wipe scrub them a little before we cut them up. The power washer does a darn nice job at cleaning them up.

 

[Bird]

I never grew any of the Yukon Gold, but I've eaten some, and yep, they're fine potatoes. I never used a power pressure washer on the potatoes, but we had over 80 psi water pressure, and I had a screen with quarter inch holes on which I washed the potatoes we were going to can and that water pressure would knock some the skins off when I washed them.

 

[dcyrilc]

Okay! Dinner tonight at Duffster's house and tomorrow night at MDM's house.:thumbsup::thumbsup::thumbsup:

I'll swing by and pick up Harvey and Glenda and a jar of pickles. We'll bring a couple of jars of wild plum jelly and some hot biscuits. Hey Moss! You're invited too if you'll bring some pickled pears. This is gonna be a feast. Yummy! :licking::licking::licking:

I'll bring the steaks. Hope you don't mind if I'm a little late though.:laughing:

 

[Duffster]

I canned 7 quarts of pears. It took me about 2 hours just to peel, core them and cook them. Then 10-15 minutes for steam to build up in the pressure canner, 10 minutes at 6 pounds and another 30 minutes for the pressure to drop so I can take the lid off.

You pressure can pears?

I'll bring the steaks.

No need, I have canned beef.

 

[Bird]

I canned 7 quarts of pears. It took me about 2 hours just to peel, core them and cook them.

Do you ever make pear honey? That's something we made lots of every year when I was a kid. It's good as preserves on toast or biscuits for breakfast, makes a good topping for ice cream, and when my mother baked cakes, she frosted the top and sides, but put pear honey between the layers. We peeled, cored, and then ground the pears with the old hand cranked meat grinder when I was a kid, but a few years ago we found that using the grating blade in the food processor works well, too.

I find a lot of different recipes on the Internet, but this one is about the closest to what we made; ground up pears, crushed pineapple (we drained the juice), and sugar. It looks really too dry in the pan to start with, but as it heats up, it'll make plenty of juice.

 

[MossRoad]

You pressure can pears?



No need, I have canned beef.

I bought a nice pressure canner a couple years ago and pressure can everything now. The water bath canner we have is only about an inch and a half taller than quart jars, it bubbles over onto the stove top, and I get to clean my wife's kitchen when I am done. :laughing: The pressure canner is pretty much squeaky clean and there is little cleanup when I am done.

 

[MossRoad]

Do you ever make pear honey? That's something we made lots of every year when I was a kid. It's good as preserves on toast or biscuits for breakfast, makes a good topping for ice cream, and when my mother baked cakes, she frosted the top and sides, but put pear honey between the layers. We peeled, cored, and then ground the pears with the old hand cranked meat grinder when I was a kid, but a few years ago we found that using the grating blade in the food processor works well, too.

I find a lot of different recipes on the Internet, but this one is about the closest to what we made; ground up pears, crushed pineapple (we drained the juice), and sugar. It looks really too dry in the pan to start with, but as it heats up, it'll make plenty of juice.

I recall that discussion earlier on TBN and it sounded good. I have a few pears left and perhaps will try it this weekend. Thanks! :thumbsup:

 

[Chuck52]

I finally put up 14 pints of pickled okra the other day. I always use the water bath for 10 minutes, but the okra sure looks prettier before it goes in the water bath, and that got me wondering if any pickles can be safely done without the water bath treatment. I know I could get a good seal if I just used hot jars and boiling pickle juice, but I bet the safety people would say that wouldn't be safe, even if the pickle juice is a quart of vinegar, a cup of water and a half cup of salt.

The okra tastes fine as I do it, but I bet the spears would be crisper if done without the boiling. I added at least a clove of garlic, half a jalapeno, half a cayenne and half a teaspoon of dill seeds to each jar. The jalapenos were especially hot, or I would have used a whole one.

Chuck

 

[MossRoad]

I finally put up 14 pints of pickled okra the other day. I always use the water bath for 10 minutes, but the okra sure looks prettier before it goes in the water bath, and that got me wondering if any pickles can be safely done without the water bath treatment. I know I could get a good seal if I just used hot jars and boiling pickle juice, but I bet the safety people would say that wouldn't be safe, even if the pickle juice is a quart of vinegar, a cup of water and a half cup of salt.

The okra tastes fine as I do it, but I bet the spears would be crisper if done without the boiling. I added at least a clove of garlic, half a jalapeno, half a cayenne and half a teaspoon of dill seeds to each jar. The jalapenos were especially hot, or I would have used a whole one.

Chuck

Look for a recipe for refrigerator pickles. :thumbsup:

 

[Duffster]

Did a little more this week, only 140 jars.

7 jars 57 sauce
16 jars green beans
9 jars carrots
31 jars tomatoe juice
18 jars stew tomatoes
10 jars of spaghetti sauce
6 jars bean & potatoe mix
43 jars of potatoes

 

[buckeyefarmer]

7 Quarts of green beans canned today, been doing some tomatoes.

 

[Loren49]

Duffster - nice looking canned goods - my wife put up lots of stuff this summer and is up to her elbows in tomatoes now - (we lost our tomatoes to blight last year) We use either water bath or pressure depending on food.

Loren

 

[Duffster]

Duffster - nice looking canned goods - my wife put up lots of stuff this summer and is up to her elbows in tomatoes now - (we lost our tomatoes to blight last year) We use either water bath or pressure depending on food.

Loren

Thanks.

This weekend I did.

52 1/2 gallons of grape juice
1 pint of GP
9 pnts pumpkin.

:licking: