1. Welcome Hearth.com Guests and Visitors - Please enjoy our forums!
    Hearth.com GOLD Sponsors who help bring the site content to you:
    Hearthstone Soapstone and Cast-Iron stoves( Wood, Gas or Pellet Stoves and Inserts)

Canning thread

Post in 'The Inglenook' started by Adios Pantalones, Jul 4, 2013.

  1. Augie

    Augie Feeling the Heat

    Joined:
    Nov 8, 2012
    Messages:
    468
    Loc:
    North Of Canada
    Good Call, putting some down tonight
    Adios Pantalones likes this.

    Helpful Sponsor Ads!





  2. firebroad

    firebroad Minister of Fire

    Joined:
    Nov 18, 2011
    Messages:
    1,526
    Loc:
    Carroll County, MD
    Augie, you keep that stuff away for the stove:ZZZ
  3. billb3

    billb3 Minister of Fire

    Joined:
    Dec 14, 2007
    Messages:
    3,516
    Loc:
    SE Mass
    I lost almost all my grapes to the heat in July/August plus I lost leaves so something's going on.
    Concord grapes survived though.
    Got about a gallon and a half of grape juice from three on a trellis cordon
    and 33 eight ounce jars from one vine aside the patio on a fence.
    IMG_0227.JPG

    After 2 years of tomato blight problems I got about 20 jars of tomato sauce this year but the blight was just late so I've lost quite a few.
    I went to Norway in August and my garden watchers picked but didn't water and quite a bit dried up. Oh well.


    I've got some pears to do something with. They are starting to drop so they need to get picked. Conserve maybe. Maybe add some cranberries.
    Adios Pantalones and fishingpol like this.
  4. Gasifier

    Gasifier Minister of Fire

    Joined:
    Apr 25, 2011
    Messages:
    3,142
    Loc:
    St. Lawrence River Valley, N.Y.
    Wife did most of this batch of Tomatoes. I think we have enough for another batch the same size.

    Attached Files:

  5. Hearth Mistress

    Hearth Mistress Minister of Fire

    Joined:
    Jan 24, 2012
    Messages:
    852
    Loc:
    Pt Pleasant, PA (SE PA)
    Last weekend I finally faced my fear of the pressure canner and made 21 qts of chili, it took waaaaay longer than I thought to get the canner up to pressure and back down between loads.

    Now that I know it won't explode as long as I pay attention, I'll be making ratatouille tomorrow (not the Disney mouse, Julia Child's version) with the stuff left in the garden :)
    Adios Pantalones likes this.
  6. Gasifier

    Gasifier Minister of Fire

    Joined:
    Apr 25, 2011
    Messages:
    3,142
    Loc:
    St. Lawrence River Valley, N.Y.
    I just bought her that nice aluminum pressure cooker. She likes it and her and I are going to start canning more stuff. We especially like to do our own sauces. I also like the idea of Chili. I will have to get on that! Time to buy some more jars. _g
  7. Hearth Mistress

    Hearth Mistress Minister of Fire

    Joined:
    Jan 24, 2012
    Messages:
    852
    Loc:
    Pt Pleasant, PA (SE PA)
    We used ground chicken instead of beef because it was on sale at the butcher for .99/lb. and canned beans so I didn't have to over cook it. We didn't make too spicy as I was afraid that the longer it sat, the hotter it would get. There are very few things I go to WalMart for, canning jars is one of them and they always have the wide mouth jars I prefer ;)

    I'm canning ratatouille now with all of the stuff left in the garden....yum! I need to go get more jars too at the rate I'm going!
    Gasifier likes this.
  8. Gasifier

    Gasifier Minister of Fire

    Joined:
    Apr 25, 2011
    Messages:
    3,142
    Loc:
    St. Lawrence River Valley, N.Y.
    Never had ratatouille. Seen the movie, never ate the stuff though. What goes in it?
  9. Hearth Mistress

    Hearth Mistress Minister of Fire

    Joined:
    Jan 24, 2012
    Messages:
    852
    Loc:
    Pt Pleasant, PA (SE PA)
    It's a veggie stew kinda thing, I use Julia Child's recipe making adjustments for whatever's left in the garden as the season winds down. It's basically eggplant, zucchini, tomatoes, peppers and onions cooked bit by bit and then put all together to simmer. I get lazy and just throw it all together then add the tomatoes as a sauce sort of but there are a lot of recipes on line. It's a great way to can everything at once and then put over pasta or ravioli for a quick dinner. Yum!
    DevilsBrew and Adios Pantalones like this.
  10. Gasifier

    Gasifier Minister of Fire

    Joined:
    Apr 25, 2011
    Messages:
    3,142
    Loc:
    St. Lawrence River Valley, N.Y.
    Cool. Thanks. I will try to throw some together this week. Wait till I tell my wife I got a new recipe from my friend/mistress!
    Hearth Mistress likes this.
  11. Adios Pantalones

    Adios Pantalones Minister of Fire

    Joined:
    May 20, 2008
    Messages:
    6,443
    Loc:
    S.NH- Mass's smoking section
    I have friends traveling and got to raid their garden today. Also harvested some of m taters, stewed more tomatoes, made zucchini bread
  12. BrotherBart

    BrotherBart Hearth.com LLC Mid-Atlantic Division Staff Member

    Joined:
    Nov 18, 2005
    Messages:
    29,039
    Loc:
    Northern Virginia
    Why do I keep thinking of the SNL Dan Akroyd Julia Childs piece?
    DevilsBrew and Hearth Mistress like this.
  13. Augie

    Augie Feeling the Heat

    Joined:
    Nov 8, 2012
    Messages:
    468
    Loc:
    North Of Canada
    So this is not quite Canning, but related, Is anyone rendering Fat for Lard, Tallow, or Schmaltz?

    I just rendered 10lbs of Beef fat into Tallow. Then made a sauteed rice and veggie thing. I do this often with olive oil... OMG Tallow changes it completely, SOOOOOOOO GOOD!!!!!
  14. eclecticcottage

    eclecticcottage Minister of Fire

    Joined:
    Dec 7, 2011
    Messages:
    1,716
    Loc:
    WNY
    Canned some pears last month from the neighbor's trees (they don't eat them). Hopefully going for some apples this weekend for pie filling/spiced apples. No pressure canner yet, so that's about it.
  15. Birch Coulee

    Birch Coulee New Member

    Joined:
    Feb 11, 2013
    Messages:
    6
    Loc:
    Birch Coulee
    Wild Grape Jelly
    photo (3).JPG
    UncleJoe, billb3, Gasifier and 2 others like this.
  16. DevilsBrew

    DevilsBrew Minister of Fire

    Joined:
    Apr 21, 2013
    Messages:
    687
    I haven't tried canning yet but great thread. Gets me to dreaming of future plans.
    Gasifier likes this.
  17. MishMouse

    MishMouse Minister of Fire

    Joined:
    Jan 18, 2008
    Messages:
    781
    Loc:
    Verndale, MN
    I haven't canned in a couple of years, only can when there is an abundance of vegs available.
    Normally can tomatoes, salsa, spag sauce, tomato soup, orange/lime habanero sauce, and pickled vegs.
    This was a bad year for tomatoes, even had a had time even getting them from green houses in the area.
    Due to the limited deer hunt last year, the deer wiped out the garden and most of the fruit trees.
    Starting to run low on pickled vegs and salsa, so hopefully next year will be a better tomato year.
  18. begreen

    begreen Mooderator Staff Member

    Joined:
    Nov 18, 2005
    Messages:
    49,570
    Loc:
    South Puget Sound, WA
    I fondly remember picking wild grapes so that my mom could make jelly with them. It's the best flavor out there. Puts anything store bought to shame.
  19. jeff_t

    jeff_t Minister of Fire

    Joined:
    Sep 14, 2008
    Messages:
    3,764
    Loc:
    SE MI
    Last job of the season- turkey stock. We had two small birds, one of which I smoked. That's why it is so dark. Made for about 6 qts (I think, some oddball jars there) of some pretty good stuff.

    CAM00108.jpg
  20. Gasifier

    Gasifier Minister of Fire

    Joined:
    Apr 25, 2011
    Messages:
    3,142
    Loc:
    St. Lawrence River Valley, N.Y.
    Turkey stock. Is this like chicken broth? Used for soups and the like? I've never seen that canned before.
    Last edited: Dec 3, 2013
  21. jeff_t

    jeff_t Minister of Fire

    Joined:
    Sep 14, 2008
    Messages:
    3,764
    Loc:
    SE MI
    Yep. Simmered the carcasses with onion, celery, carrot, and garlic. Skim the scum, strain the junk out, run it thru some cheesecloth. I left in the cold garage for a couple of days, until I was able to can it. I skimmed the remaining fat off the top, brought it back to boiling for a few minutes, put it in jars, and pressure canned it.

    You can freeze it, as well. I have more shelf space than freezer space, so I can it. Gotta have a pressure canner, though.
    PapaDave and Gasifier like this.
  22. UncleJoe

    UncleJoe Member

    Joined:
    Oct 29, 2013
    Messages:
    149
    Loc:
    South-Central Pa
    I started canning about 6 years ago. My grandparents always had a huge garden and "Nana" canned everything. Unfortunately, I didn't get the bug till they both had passed. Here's a bit of what's on the shelves at the moment.

    P1010557.JPG

    About 80lbs of meat. Chicken, beef and venison.


    The Mrs. makes large stock pots of everything so I can leftovers


    Here is some chili, beef stew, vegetable soup and chicken corn soup.

    P1010558.JPG


    Next we have this years tomato soup.

    P1010559.JPG

    Yellow Wax Beans P1010560.JPG

    Pears, apple butter, apple cider and applesauce.

    P1010561.JPG

    Peaches

    P1010562.JPG

    Jellies and preserves. peach, pear, plum, blackberry and strawberry. P1010563.JPG


    And the most recent and still processing; cranberry sauce. P1010564.JPG
    PapaDave, firebroad and Gasifier like this.
  23. Gasifier

    Gasifier Minister of Fire

    Joined:
    Apr 25, 2011
    Messages:
    3,142
    Loc:
    St. Lawrence River Valley, N.Y.
    Holy chit UncleJoe. That is some amount of canning you have there. Nice work.
    PapaDave likes this.
  24. firebroad

    firebroad Minister of Fire

    Joined:
    Nov 18, 2011
    Messages:
    1,526
    Loc:
    Carroll County, MD
    WoW! You got it, allright! Good for you. When we can our own food, we know what is going into it, and our bodies!!
    How many are you feeding?
  25. Cynnergy

    Cynnergy Feeling the Heat

    Joined:
    Oct 15, 2012
    Messages:
    339
    Loc:
    Coast, BC
    Just found this thread - awesome! Do you guys all follow proper canning rules re: acidity, temp, time? Where do you get your recipes from? I did some wild-harvested jams (salmonberry jam and syrup, Oregon grape & salal jam) & salmonberry pie last year. Didn't have time to do any canning this year with the cabin reno. I'm a bit scared to do more and get into pressure canning, although my mom does turkey soup base and canned fish. Her salsa hasn't worked too well - it gets mushy.

    a[​IMG]

Share This Page