Canning thread

Adios Pantalones Posted By Adios Pantalones, Jul 4, 2013 at 2:36 PM

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  1. brian89gp

    brian89gp
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    How much in comparison to vinegar?

    I like that idea, will try to pitch it to the boss ;)
     
  2. begreen

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    I think the acid is needed to make it safer for canning. We always make our salsa fresh so I'm hesitant to recommend changing the recipe if canning is the goal.
     
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  3. Hearth Mistress

    Hearth Mistress
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    I use 1/2 cider vinegar and 1/2 lime juice but as long as you have the acidity to can it you will be fine.
     
  4. jeff_t

    jeff_t
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    That's your recipe in there as I type. I did just that, vinegar and lime juice. I also roasted a couple of poblanos for a little extra kick.

    CAM00032.jpg
     
  5. rideau

    rideau
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    You can use just lemon juice or just vinegar when doing tomatoes....
     
  6. Hearth Mistress

    Hearth Mistress
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    Yes, I know, I was just letting you know you can use a combo of vinegar and lime juice if you want. I'd be afraid to add sugar if you're going to can it unless your pressure canning as you need the high acid to safely can it with a water bath ;) I've also added some canned Goya Chipotle peppers for a great smoky salsa too.
     
  7. Adios Pantalones

    Adios Pantalones
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    Well, the wife and I tried a pickle last night (no smart alec remarks) and it was so good, I had to go get another. Spicy, getting tart, salty, and crisp. I think that one was in there for a week- we will wait another week and I will can most of them.

    I still have a ton of cukes (though the plants are turning yellow/dying off) so I think it's relish time. Looks like there's a lot of "soak for 4 hours" and one recipe has 3 soaks- 4 hours, then 1 hour, then 24 hours, then canning.

    [​IMG]
     
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  8. firebroad

    firebroad
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    Tomatoes, as expected, are coming in hot and heavy. Canned 14 pints last night, mostly plum. I used the regular 'maters to make juice with the Foley, as the plums don't have a lot of liquid. Gonna be tasty this winter.

    My cukes were done last week. Pulled the vines out and destroyed(sniff). Oh well, managed to get 4 quarts dill, 4 quarts sweet/spicy, and 10 pints sweet and a couple of dill.
    I have never made pickle relish, usually just pepper relish. If I want pickle, I just grind up some of the sweets.;)
     
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  9. Jack Straw

    Jack Straw
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    Thanks to everyone for the inspiration and Hearth Mistress for the recipe. My wife and I made 8 pints of salsa today.


    [​IMG]
     
  10. Adios Pantalones

    Adios Pantalones
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    One gallon of relish. image.jpg

    The classic struggle of shih tzu vs overgrown cucumber
    image.jpg
     
  11. firebroad

    firebroad
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    Here's mine, No dog needed:)
     

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  12. Jack Straw

    Jack Straw
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    FB, I'm jealous!
     
  13. firebroad

    firebroad
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    I'm Tired!;)
     
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  14. Fi-Q

    Fi-Q
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    So far, the only thing I am canning is italian pasta meat sauce. But we should be done with building the bouse in a year or two. Ans the wife already plan for a big garden, a green house... I planted 6 apple tree last fall, and we should start with blue berry and raspberry this fall or next year.... A lot of canning / freezing & jaming in our near future.. Make me think, I need to get my plan root cellar room into a real root cellar....
     
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  15. Adios Pantalones

    Adios Pantalones
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    Livin the dream
     
  16. Adios Pantalones

    Adios Pantalones
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    6 quarts of spicy fermented pickles after work tonight. These are sofa king good. I used the low temperature pasteurization canning method because its supposed to keep them crispier.

    I also stewed some tomatoes and froze them- gearing up for a batch of sauce.

    Also made a couple loafs of zucchini bread and froze one. Feeling a little productive. image.jpg
     
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  17. firebroad

    firebroad
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    I hate you. Save me a jar.
     
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  18. Adios Pantalones

    Adios Pantalones
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    If you lived closer, we could trade! Good for variety, and maximizing garden space.

    Next up, now that the crock is available, is a full batch of kraut. The half gallon I made a while back went quickly. It was just cabbage and salt- we loved it. Am I missing out not adding something else- like juniper berries or whatever?
     
  19. firebroad

    firebroad
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    Caraway. We call it Kimmel in my family. Yum.
    I love homemade kraut, it is crisp and white, and we used to steal handfuls of it for snacks when I was a kid.
     
  20. fishingpol

    fishingpol
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    Here are the latest pics of the grapes. They were plump in early July, but the mid July heat really did them in. :(

    Not all were lost and I will probably get a few gallons off the vines. They are ripe now, so this may be the weekend to cook them into jelly. There will be nowhere near last years yield. I hope the weather breaks this week as cooking them up in 80::Fweather is not much fun.


    IMG_5014.JPG IMG_5016.JPG
     
  21. Jags

    Jags
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    No need to add anything beyond those two ingredients (Cabbage and salt). Any other additions can be made during the cooking process (and I am a BIG fan of caraway seeds). You will actually have more versatility with a blank canvass than you would if you start adding stuff.
     
  22. Augie

    Augie
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    Just received permission for access to a Apple tree. Golden Delicious, that should keep me in apples throughout the fall.

    Apple Sauce
    Apple Butter
    Pies
    Dried Apples

    anyone have any other ideas?
     
  23. Adios Pantalones

    Adios Pantalones
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    Hahhd Cidah

    Did 7 1/2 pints of salsa the other night- could have been thicker, but it's really good!
     
  24. firebroad

    firebroad
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    Lucky you!!
    Looks like you have it covered, maybe Caramel Apples?
    And don't forget Apple Cake
     
  25. Adios Pantalones

    Adios Pantalones
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    Oh- also did a batch of beach plum jelly that is pretty spectacular. Good balance, somewhat like a grape jelly with more of a wine-like tone to it.

    a tad agressive in the glass with a peppery overbite, and flatulent undertones of murmurberry...
     
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