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Thread: Canning Pics, Feel free to post yours!

  1. #241
    Senior Canuck ladydarcie's Avatar
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    Is this a good deal for a pressure canner? $139.50 for a 23 quart presto canner.

    http://www.goldaskitchen.com/merchan...id=2332&step=4
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  2. #242
    Canadian Genius cheekysaver's Avatar
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    Quote Originally Posted by ladydarcie View Post
    Is this a good deal for a pressure canner? $139.50 for a 23 quart presto canner.

    http://www.goldaskitchen.com/merchan...id=2332&step=4
    That is a ok price for this time of the year. At this time of the year prices are inflated. I got mine on a black friday sale... same canner for $99 plus tax and the shipping was free.

    Here is a better deal http://www.amazon.ca/gp/product/B000...pf_rd_i=915398

    It is $111.31 and it should include shipping.
    Last edited by cheekysaver; Wed, Aug 14th, 2013 at 02:16 PM.
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  3. #243
    Canadian Genius cheekysaver's Avatar
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    Here is another canner. The 22L canner is $139.99 and comes with the rack at the bottom to keep the jars off the bottom... this doesn't have a pressure gauge because it is weighted... the weights hiss and let off extra pressure and they are a little easier to use then a straight up gauge... and the weights never have to be replaced like a gauge. Over time the gauge becomes less accurate so they need replacing in 2-3 years for those that can a lot. They have these in the canning section at Canadian tire.... the best part is no waiting time and no shipping.
    http://www.canadiantire.ca/AST/brows....jsp?locale=en
    Last edited by cheekysaver; Wed, Aug 14th, 2013 at 04:49 PM. Reason: duh me.. the link helps... lol
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  4. #244
    always been frugal nessa23's Avatar
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    thanks for all the posts!! I'll have to follow this thread more clearly. I just bought a canning starter kit, and the next day went blackberry picking (wild) and made jam!! I only had enough berries for 4 small jars, but was pretty easy!
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  5. #245
    Canadian Genius cheekysaver's Avatar
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    in the coupon section there is a printable coupon for pectin... buy one get one! Here is the link
    http://couponscanada.smartcanucks.ca...-coupon-canada << That will be a amazing deal when they go on discount in a month or 2!!!

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    Canadian Genius Crochetlady's Avatar
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    Quote Originally Posted by ladydarcie View Post
    Do you know the name of the store? Thanks.
    It`s a Mennonite store...I think the name is Windy Pines or something like that. It`s on Hwy 119 in Carthage (if you blink you`ll miss it) It`s a little hard to get there right now because of construction.

    I was there last week and got some. I think it was $2-3 for 2 pounds. They sell a lot of bulk foods that they package themselves. I get a lot of my baking supplies there.
    Last edited by Crochetlady; Wed, Aug 14th, 2013 at 09:32 PM.
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  7. #247
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    I just made pickled beets with my Dad today! They smell amazing. We also made "grape" jelly with the cooking liquid and grape jello. Apparently his mom used to make that when he was a kid.

  8. #248
    Canadian Genius Crochetlady's Avatar
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    Quote Originally Posted by RSAS View Post
    I just made pickled beets with my Dad today! They smell amazing. We also made "grape" jelly with the cooking liquid and grape jello. Apparently his mom used to make that when he was a kid.
    Can we have the recipe for that? Please?
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  9. #249
    Senior Canuck ladydarcie's Avatar
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    This afternoon I had to run some errands and ended up at Costco, nope no pressure canners there but I did spot a couple of lovely Mennonite ladies. I approached them in a friendly manner and told them I was canning and was looking for Clear gel, an ingredient for canning pie filling. I told them I was having trouble finding it and I also mentioned that I had heard that it was available at Mennonite stores. I asked them if they knew any Mennonite stores in the area, and they only knew of the store near Alymer. Although I did not get a closer to home answer, I must say the two ladies were quite nice and seemed very pleased that I approached them for assistance.

    Tomorrow I am off to Canadian Tire to check out the Pressure canners there, then the Columbia Sports Warehouse sale, ending my day at a local farm to pick up something to can.
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  10. #250
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    Quote Originally Posted by Crochetlady View Post
    Can we have the recipe for that? Please?
    Beet Jelly
    3 cups beet juice
    4t lemon juice
    1 box powdered pectin
    4 cups sugar
    1 small pkg raspberry Kool-aid (we used Grape)



    Begin by measuring your sugar and putting this in a bowl. Open the packet of Kool-aid and stir it into the sugar. Then, in a 6qt pot combine beet juice, lemon juice and pectin. Bring this to a full boil. A full boil is one that cannot be stirred down. After it has come to a boil then add your sugar. Stir and bring back to a full boil again. Boil and stir for 1 minute (check your package of pectin, if it says to cook it longer than a minute then you would need to. I use Sure Jel brand and it only takes 1 minute). Quickly ladle the jelly into 1/2 pint jars. Put a new lid on and a ring.. Put the jars in a boiling water bath canner and can for 5 minutes. Makes 5 to 6 1/2 pints of jelly.

    from
    http://homesteadinghomemaker.blogspo...eet-jelly.html



  11. #251
    Canadian Genius Crochetlady's Avatar
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    Quote Originally Posted by RSAS View Post
    Beet Jelly
    3 cups beet juice
    4t lemon juice
    1 box powdered pectin
    4 cups sugar
    1 small pkg raspberry Kool-aid (we used Grape)



    Begin by measuring your sugar and putting this in a bowl. Open the packet of Kool-aid and stir it into the sugar. Then, in a 6qt pot combine beet juice, lemon juice and pectin. Bring this to a full boil. A full boil is one that cannot be stirred down. After it has come to a boil then add your sugar. Stir and bring back to a full boil again. Boil and stir for 1 minute (check your package of pectin, if it says to cook it longer than a minute then you would need to. I use Sure Jel brand and it only takes 1 minute). Quickly ladle the jelly into 1/2 pint jars. Put a new lid on and a ring.. Put the jars in a boiling water bath canner and can for 5 minutes. Makes 5 to 6 1/2 pints of jelly.

    from
    http://homesteadinghomemaker.blogspo...eet-jelly.html


    Thank you.
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  12. #252
    Smart Canuck Mystic's Avatar
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    Hi, I made "Spiced Peach Chutney" - and it tastes awesome!!

    Here is the recipe:

    4 firm ripe peaches
    2 tsp vegetable oil
    1 onion chopped
    1 Tbsp minced jalapeno pepper
    1/4 tsp Coriander
    Pinch Cinnamon
    6 Tbsp granulated sugar
    3 Tbsp cider vinegar
    1/2 tsp (each) salt and pepper
    1 tsp cornstarch

    Score "X" in bottom of each peach; plunge into large pot of boiling water for 1 minute. Using slotted spoon, transfer to bowl of ice water; chill for 20 seconds. Peel off skins: halve and remove pits. Chop into 1/2 inch (1 cm) chunks to make about 3 cups; set aside.

    In saucepan, heat oil over medium heat; cook onion, jalapeno pepper, ginger, coriander and cinnamon, stirring frequently, until onion is golden, about 10 minutes.

    Stir in peaches, sugar, vinegar, 2 Tbsp water, salt and pepper; cook, stirring, until peaches are tender but still hold their shape, about 5 minutes.

    Stir in cornstarch with Tbsp; stir into peach mixture and cook, stirring, until thickened, about 1 minute. I canned the chutney but it will keep in the fridge for 3 weeks.

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    Last edited by Mystic; Fri, Aug 16th, 2013 at 12:50 AM.
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  13. #253
    Smart Canuck Mystic's Avatar
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    Hi, I also made this recipe and it tastes awesome:

    Zesty Tomato Jam

    8 medium tomatoes
    1 Tbsp olive oil
    1 onion finely diced
    3 cloves garlic (minced)
    1 1/2 tsp pickling spice
    1/4 cup balsamic vinegar
    3 Tbsp brown sugar
    1/2 tsp each salt & pepper

    Score X in bottom of each tomato, plunge into large pot of boiling water (for one minute)

    Using slotted spoon; transfer to bowl of ice water; chill for 20 seconds. Peel off skins, core and chop to make 4 1/2 cups. Set aside.

    Heat oil in large saucepan over medium heat; cook onion, garlic and pickling spice, stirring often, until onion is tender, about 3 minutes.

    Add tomatoes, vinegar, sugar, salt and pepper; cook, stirring occasionally, until thickened and reduce to about 2 cups, about 30 minutes. I canned my batch but it will store in the fridge for 3 weeks.

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    Last edited by Mystic; Fri, Aug 16th, 2013 at 12:42 AM.
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  14. #254
    Smart Canuck Mystic's Avatar
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    I came across another small site that has recipes for canning:

    http://www.clubhouse.ca/en/recipes/l...b-cf193ee614d4

    This site it good too:

    http://www.homecanning.com/
    Last edited by Mystic; Fri, Aug 16th, 2013 at 03:08 AM.
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  15. #255
    Smart Canuck Mystic's Avatar
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    Hi there, I made Bumbleberry Jam:

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    Here is the recipe that I used:

    http://www.kraftcanada.com/assets/pd...Crystal_EN.pdf
    Last edited by Mystic; Sat, Aug 17th, 2013 at 01:59 AM.
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