Author Topic: tis the season of canning! (Read 12007 times)

divemaster1963 · « **on:** July 03, 2014, 11:41:57 pm »

Just to let everyone see what I have been canning lately.
I have a photo but cannot figure out how to upload it on the new IMG inserter.dang famgalled machines.
But I have been given yellow and red plums and made two types of jam golden and red. I also picked 10 gals of wild blackberries and made seedless jam using my juicer. Then there is the black mulberries that made some fantastic seedless jam. Now I am waiting for the peaches and oranges to make marmalade. I get them for free from the farmers market after the season. Planning to do pickles and tomato's too.

John

RayMarler · « **Reply #1 on:** July 04, 2014, 12:57:50 am »

Sounds delicious!

LaurieBee · « **Reply #2 on:** July 04, 2014, 01:41:36 am »

Sounds delicious for sure. Sweet pickles or dill?

divemaster1963 · « **Reply #3 on:** July 04, 2014, 02:14:16 am »

I like bread and butter. I try to use grape leaves in mine to keep then green.

LaurieBee · « **Reply #4 on:** July 04, 2014, 04:01:49 am »

I love bread and butter pickles. I've never canned pickles. I've barley canned anything. I did make some Israeli apricot marmalade and canned it today. It turned out great. However, it only made two jars. I need more apricots.

GSF · « **Reply #5 on:** July 05, 2014, 03:04:29 am »

Canning, not hot water bath, is a lot of work. However when all you got to do is warm it up it sure is a great meal done quickly. When done correctly pressure canned food can last for a very, very, long time.

divemaster1963 · « **Reply #6 on:** July 05, 2014, 08:27:54 pm »

Quote from: GSF on July 05, 2014, 03:04:29 am

Canning, not hot water bath, is a lot of work. However when all you got to do is warm it up it sure is a great meal done quickly. When done correctly pressure canned food can last for a very, very, long time.

When making any jams or canning any acidic veg or fruit you have to give them a hot water bath unless you are going to use them with in3 months. . but to keep them fresh and from spoiling for up to a year you have to hot water process bath. I have done freezer jams and vegetables but that takes up a lot of freezer room. I have a 10x20 root cellar so I try to fill it. I can cut food costs by 75%. I barter excess cannot for other types like canned vegetables.

John

divemaster1963 · « **Reply #7 on:** July 05, 2014, 08:56:12 pm »

I think I figured this out. Let's try this.

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Let's try it this way

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divemaster1963 · « **Reply #8 on:** July 05, 2014, 09:21:28 pm »

Let go for third time a charm.

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LaurieBee · « **Reply #9 on:** July 06, 2014, 02:53:52 am »

Quote from: divemaster1963 on July 05, 2014, 08:27:54 pm

Quote from: GSF on July 05, 2014, 03:04:29 am
Canning, not hot water bath, is a lot of work. However when all you got to do is warm it up it sure is a great meal done quickly. When done correctly pressure canned food can last for a very, very, long time.
When making any jams or canning any acidic veg or fruit you have to give them a hot water bath unless you are going to use them with in3 months. . but to keep them fresh and from spoiling for up to a year you have to hot water process bath. I have done freezer jams and vegetables but that takes up a lot of freezer room. I have a 10x20 root cellar so I try to fill it. I can cut food costs by 75%. I barter excess cannot for other types like canned vegetables.

John

In my research acidic fruits and vegetables such as tomatoes should be pressure canned. Water bath for other.

Better.to.Bee.than.not · « **Reply #10 on:** July 06, 2014, 03:06:59 am »

Quote from: divemaster1963 on July 05, 2014, 08:56:12 pm

I think I figured this out. Let's try this.
[/URL][/img]
Let's try it this way
[/URL][/img]

If you load the photos to a hosting site like say photobucket, it will give you a 'image url' if you simply copy that and paste it in your post, it will show the picture 'IF' you have public viewing allowed for the picture.
like for this bee, the 'img' url will already have the [ img] and the [/ img] tags needed, which the button for adding a image above adds, so you don;t need it.:

divemaster1963 · « **Reply #11 on:** July 06, 2014, 07:38:51 pm »

I did that .it's on photobucket under divemaster2468.
John

divemaster1963 · « **Reply #12 on:** July 06, 2014, 07:44:39 pm »

[/URL[/img]

I have been trying to do this from my tablet.
lets try it from my laptop

divemaster1963 · « **Reply #13 on:** July 06, 2014, 07:51:43 pm »

[/URL][/img]

here goes nothing.

it shows up when I am replying but as soon as I post it does not show up.

lets try direct.
http://i1264.photobucket.com/albums/jj493/divemaster2468/Mobile%20Uploads/IMG_20140703_222526_zps0611de8b.jpg.

iddee · « **Reply #14 on:** July 06, 2014, 08:26:09 pm »

""In my research acidic fruits and vegetables such as tomatoes should be pressure canned. Water bath for other.""

You have that backward. Acidic fruits and veggies can be water bath. Non-acidic like corn, beans, squash, ETC. MUST be pressure canned.

We pressure canned 36 pints of green beans Thursday.

LaurieBee · « **Reply #15 on:** July 07, 2014, 02:48:47 am »

Thanks iddee for the correction. I will definitely follow correct recipe when canning.

LaurieBee · « **Reply #16 on:** July 07, 2014, 02:50:34 am »

Nice job dive master. They look delicious.

AliciaH · « **Reply #17 on:** July 07, 2014, 12:54:12 pm »

First, let me say I'm not a natural cook. But even late in life, I'm learning. I would LOVE to can, but I've always been terrified of it because of the stories I've heard about food gone bad.

Anyone have a recommendation on a good book to start with to learn the process? "Canning for Dummies"?

iddee · « **Reply #18 on:** July 07, 2014, 01:35:41 pm »

In my opinion, there is only one source. It's probably 100 years old and updated regularly.

https://www.google.com/search?q=ball+blue+book&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a&channel=sb

divemaster1963 · « **Reply #19 on:** July 07, 2014, 02:53:06 pm »

Quote from: iddee on July 07, 2014, 01:35:41 pm

In my opinion, there is only one source. It's probably 100 years old and updated regularly.

https://www.google.com/search?q=ball+blue+book&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a&channel=sb

I still have several editions of my Mons ball blue bible of canning. Its the only one I use!

John