Anonymous
09/13/2013 20:14
Subject: Canning/preserving
We do pick-your-own fruits (cheaper than farmer's markets) and can jam and pickled vegetables. I like having organic low sugar jam for sandwiches all year. Plus, some of the farms have petting zoos, big slides, etc., to make it fun for the kids.
Anonymous
09/13/2013 13:36
Subject: Canning/preserving
Anonymous wrote:I bought a pressure canner just to can homemade stock. Loooove having easy access to non frozen stock whenever I need it!
This sounds like a great idea! How long can the canned stock be stored?
I love making stock at home, but we have very little freezer space and I don't really want to buy an extra freezer.
Anonymous
09/13/2013 13:29
Subject: Canning/preserving
Oh forgot to add, I make my stock in the pressure canner as well.
Anonymous
09/13/2013 13:28
Subject: Canning/preserving
Anonymous wrote:Anonymous wrote:I bought a pressure canner just to can homemade stock. Loooove having easy access to non frozen stock whenever I need it!
What else do you make with your pressure canner? I'm thinking of asking Santa for one for Xmas.
Mine is too large to use all the time, but if I were to get another one from Santa, I'd get a smaller one (large saucepan size) to use for cooking beans. This is a good website for pressure cooker recipes: http://www.hippressurecooking.com/
I have used mine to do pulled pork and it is awesome. Takes less than an hour for a huge chunk of meat to get perfectly tender and shreddable.
Anonymous
09/13/2013 11:09
Subject: Canning/preserving
Anonymous wrote:Anonymous wrote:I bought a pressure canner just to can homemade stock. Loooove having easy access to non frozen stock whenever I need it!
What else do you make with your pressure canner? I'm thinking of asking Santa for one for Xmas.
OP here -- you need a pressure canner for all low-acid foods -- many veggies, meat, etc. You need a pH of 4.6 or lower to use a water bath method safely. I get that by adding lemon juice to fruits as some of them are too high in pH as well.
Anonymous
09/13/2013 11:08
Subject: Canning/preserving
I've been canning since last summer. Growing up, I used to help my grandmother can. And last year she sent me a huge box of her antique jars.
I make jams - strawberry, rhubarb, peach, blueberry and mix in herbs. I also can tomato sauce, pickles and jalapenos.
My favorite canning blogs are Food in Jars & Love & Olive Oil. I thought of suggesting a food swap (they are becoming popular in some communities) on here, but figured it would have many interested parties.
I make jams - strawberry, rhubarb, peach, blueberry and mix in herbs. I also can tomato sauce, pickles and jalapenos.
My favorite canning blogs are Food in Jars & Love & Olive Oil. I thought of suggesting a food swap (they are becoming popular in some communities) on here, but figured it would have many interested parties.
Anonymous
09/13/2013 11:03
Subject: Canning/preserving
Anonymous wrote:I bought a pressure canner just to can homemade stock. Loooove having easy access to non frozen stock whenever I need it!
What else do you make with your pressure canner? I'm thinking of asking Santa for one for Xmas.
Anonymous
09/13/2013 11:00
Subject: Canning/preserving
Anonymous wrote:OP here -- glad to hear there are other canners out there! I do like the old-fashioned recipes -- like preserves without added pectin, etc. I do add some newish flavors sometimes. I made vanilla cardamom pear sauce earlier this week. Same recipe my grandmother used, with a few extra spices to add depth. I thought I could serve it on ice cream for dinner parties. Does that sound decent?
I have a bunch of fruit trees on my property, so fruit is free (if small) and I know exactly what it has been sprayed with -- nothing!
Sounds lovely!
Anonymous
09/13/2013 10:39
Subject: Canning/preserving
I can roasted tomatoes, jams and jellies, apple and pear butters, and I make refrigerator pickles. I love doing it. We have so much jam that we now buy plain yogurt and mix in the jam flavor that we want.
Anonymous
09/13/2013 10:32
Subject: Canning/preserving
Yes jalapeño sweet pickles, pepper relish, jams etc. In a week or so, I will make a hot sauce from Tabasco peppers I have grown this summer. It is very very hot!
Anonymous
09/13/2013 10:29
Subject: Canning/preserving
OP here -- glad to hear there are other canners out there! I do like the old-fashioned recipes -- like preserves without added pectin, etc. I do add some newish flavors sometimes. I made vanilla cardamom pear sauce earlier this week. Same recipe my grandmother used, with a few extra spices to add depth. I thought I could serve it on ice cream for dinner parties. Does that sound decent?
I have a bunch of fruit trees on my property, so fruit is free (if small) and I know exactly what it has been sprayed with -- nothing!
I have a bunch of fruit trees on my property, so fruit is free (if small) and I know exactly what it has been sprayed with -- nothing!
Anonymous
09/13/2013 10:24
Subject: Re:Canning/preserving
I do, make strawberry and blueberry jam, pickles and tomato sauce.
Anonymous
09/13/2013 09:39
Subject: Canning/preserving
I bought a pressure canner just to can homemade stock. Loooove having easy access to non frozen stock whenever I need it!