Author Topic: tis the season of canning! (Read 12028 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

Better.to.Bee.than.not · « **Reply #20 on:** July 08, 2014, 10:28:04 am »

Ya, Ball is in the business of canning, so they should know what they are talking about for sure.

GSF · « **Reply #21 on:** July 09, 2014, 07:12:45 am »

ditto on the Ball blue book. Sold at Walmart.

www.pickyourown.org is a good website as well. or

http://www.culinaryartscollege.org/top-50-websites-for-learning-self-canning/

Better.to.Bee.than.not · « **Reply #22 on:** July 10, 2014, 04:58:13 am »

Just so Everyone knows, you might want to check this out on july 16th:

http://ball.yourbrandlive.com/c/canningmyths/

Joe D · « **Reply #23 on:** July 10, 2014, 09:53:01 pm »

Coming up in couple weeks will be putting up fig preserves. Have been eating the squash , tomatoes as they get ready. Can pick peas(pink eyed purple hulls) this weekend and okra soon too.

Joe

LaurieBee · « **Reply #24 on:** July 11, 2014, 03:55:47 pm »

Does anyone have a recommendation for a pressure canner (size brand etc)?

iddee · « **Reply #25 on:** July 11, 2014, 04:53:43 pm »

Don't know what size it is, but i use the one that holds 7 quart jars. I find them at flea markets for 10 to 25 dollars. They are Mirro or Presto. I have 7 or 8 of them.

Better.to.Bee.than.not · « **Reply #26 on:** July 12, 2014, 02:47:38 am »

go buy the presto from walmarts. it is very cheap and works quite excellently. It isn't fancy, it isn't a gen 3 model, which are nice, but they cost a fortune. but it just plain works. either the 16 or the 23 quart model is excellent, and you'll get many years of use out of it.

GSF · « **Reply #27 on:** July 13, 2014, 01:00:29 pm »

We have the presto's from wal mart as well. For a new beginner I highly recommend it. It has gages, pop up valve and a blow out plug to keep it from exploding. IMHO the older ones are more dangerous - I'm saying that and I've never owned the older ones.

Joe, I don't know which is better; pressure canned figs or dehydrated ones. LOVE me some figs.

Joe D · « **Reply #28 on:** July 13, 2014, 03:45:17 pm »

Gary, we just pick , trim, wash, let them drain, pour some sugar on and sit for a couple of hours. Then you cook them until they get to where you want them. Have jars ready, fill, leaving room at the top of jar, put the lid on and tighten. Nothing like a hot biscuit and some cold figs.

Joe

LaurieBee · « **Reply #29 on:** July 13, 2014, 08:03:44 pm »

I dint think we have figs in this area. I'm not sure I've had figs except in Fig Newtons. If they're anything like dates I would love them.

Better.to.Bee.than.not · « **Reply #30 on:** July 14, 2014, 12:27:40 am »

not really like dates, and if you are used to fig newtons like the jelly seedy mixture in it, then fresh figs are just a difference of night and day. They are soft, sweet but not sickly sweet and luscious.
They do not grow natively here in MI either, but we can grow them here, and I grow mine in containers. just picked and ate 5 of them last week actually. They were good. I keep them indoors in the winter and they grow like crazy over the winter just fine actually.

LaurieBee · « **Reply #31 on:** July 14, 2014, 12:34:10 pm »

Quote from: Better.to.Bee.than.not on July 14, 2014, 12:27:40 am

not really like dates, and if you are used to fig newtons like the jelly seedy mixture in it, then fresh figs are just a difference of night and day. They are soft, sweet but not sickly sweet and luscious.
They do not grow natively here in MI either, but we can grow them here, and I grow mine in containers. just picked and ate 5 of them last week actually. They were good. I keep them indoors in the winter and they grow like crazy over the winter just fine actually.

I'll have to try and grow some. Where can I find a plant? Are they available on the internet?

Better.to.Bee.than.not · « **Reply #32 on:** July 14, 2014, 10:15:57 pm »

Everything is available on the Internet.

LaurieBee · « **Reply #33 on:** July 15, 2014, 01:28:23 am »

Quote from: Better.to.Bee.than.not on July 14, 2014, 10:15:57 pm

Everything is available on the Internet.

Silly question.

GSF · « **Reply #34 on:** July 16, 2014, 03:05:32 pm »

Lauriebee, I suggest you visit a nursery in your area that has been around for a while. Then ask them about which one to buy. You may have to put it in a big pot - I don't know. The big box stores are infamous for selling you plants that will live in your area but won't produce. Then we're left (wrongfully) with the conclusion we did something that caused it. That's why I suggest a local yocal. They are priceless.

LaurieBee · « **Reply #35 on:** July 17, 2014, 01:05:29 am »

Thank you GSF. I know just the nursery. Great suggestion.

Better.to.Bee.than.not · « **Reply #36 on:** July 19, 2014, 07:06:53 am »

There are a lot of figs that will grow in your area fine. brown turkey, chicago, black mission,black jack, dauphine, etc.... I suggest Black Jack, the turkey and the chicago personally, they are more cold hardy. the others you will have to bring in for the winter, which isn't hard, or store in the garage/etc. But ya obviously doesn't hurt going to a nursery, but honestly do your homework first. local nurseries do NOT always sell plants that will grow in the area. for instance I went to a nursery this spring, weigans, and they were selling lemon trees as well as orange and lime trees. lots of them. The lime trees even had limes on them, because they force fruit them and then ship them up. But I live in MI...we 'can' grow such things with trickery, but they won't grow here normally. Good luck, and cuttings from figs take easily so no need to buy like 5 of the same type, imo. you can have them coming out of your ears in no time by propagation.

LaurieBee · « **Reply #37 on:** July 19, 2014, 02:36:57 pm »

Thank you for all the great ideas.