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Just fyi...these are the bread and butter pickles I made last summer, and I guarantee, they
were exceptional!! Everyone loved them and honestly, I crave them! Loved them on burgers
as well as a side with roasts, etc....The only difference I made was to process them for 10 minutes
so that they'd be shelf-stable.
In the pic: my antipasto, and the B&B pickles...
Here's the recipe, so simple so delish!! Enjoy!
http://allrecipes.com/Recipe/Microwa...r_results_p1i1
http://tapatalk.imageshack.com/v2/14...1c41d5e29a.jpg not any jelly or jams or veggies but made some garlic chili oil using peppers from my garden!
Just finished a batch of blueberries in a Tahitian vanilla and citrus syrup and a batch of blueberry jam
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Yum Harbie! They look great. I am busy today and tomorrow LOL I will see if i have time to post some canning deals this weekend. I do recommend you check out the thread on wm price matching to find some if you are in a hurry. Cinpow puts up a great list every week. Her list goes up on fri afternoons. Happy canning!!!
That looks tasty. How did you make it?Quote:
Originally Posted by bmc
How did you make the dehydrated onion?Quote:
Originally Posted by scouponer
Want to learn how to canning for next summer. Any suggestions? What will I need for supplies? Thinking would like to do tomatoes sauce & diced tomatoes. Love eating local & want to stay as organic as possible.
I didn't use dehydrated onions I used pearl onions.Quote:
Originally Posted by sweetnadz73
this is my 3rd year of pickeling and 5yr of jams/jelly. I've expanded my canning too. New this year is my pickled beets and grape jelly. I also bought a23q presto canner/cooker. I haven't sent the regulator in to be tested. Other than presto, where can I get it tested?
Could someone please share a canning recipe for Salsa. Would be greatly appreciated!
Hi Keykey, to get started in canning you need a big pot and you can put a wire round cake rack in the bottom upside down. The pot needs to be big enough to cover the jars with 2 inches of water at a full boil. You really do need the jar lifter with the canning funnel starter kit... it is under $20 and you need canning jars, lemon juice (it has to be the bottled stuff when you are canning to ensure the correct acidity.) You will also need some salt. The salt has to be non iodized. Walmart sells a course no name salt and it says for pickling... that works fine I have used it for years. I am posting a vid below showing you how to can tomatoes. For tomato's and pasta sauce you can get away with water bath canning. You do have to follow recipes. Good luck!!!
https://www.youtube.com/watch?v=uMUFIkg39oM
Barbiei you can get your gauge tested at a radiator repair shop. They have the proper tools to test it for you.
Romom here is a recipe for canning salsa. http://www.bernardin.ca/pages/recipe...51.php?pid=194
I have not tried this recipe. Perhaps others will share a recipe. :)
I decided to get back into some preserving today, of course I had donated all my equipment, jars and paraphernalia away about 8 or 9 years ago ( doh!!), thinking there wasn't much need for me to bother anymore. My kids were never real pickle eaters at all, so I never made them anyway, but DH and I enjoy many things like beets, relish, jams, etc but there were only so many jars of things we could have around.
Luckily I remembered I still had the deep pot to at least do the hot water bath method so I grabbed a box of the RCSS tomatoes, picked up cheapo Golden Harvest jars at WM and began!
Too bad I realized once the tomatoes were skinned, cored and about to cook that the big pot I needed was buried so deep in the garage somewhere in our camping trailer. I could not even get near it! So back to WM to hope to find some makeshift item.
No need! I found an enamel preserving pot with the metal rack and lid!! Just one left ( biggest size, holds the tall jars easily with plenty of room to have 2" water over the lids ) The supervisor gave me a discount on it because it had a small chip on the top rim, my OOP was $20.00 :shrug: I thought that was o.k.
Then just before I got the pot on the stove I discovered on line that I might be risking damaging my relatively new glass top stove by placing that pot on it because the bottoms of these pots are often concave ( not perfectly flat bottomed) AND apparently it
" might " suction down and adhere to the stove top!! Then trying to lift it off can crack/break the surface, so.....
:yikes: :eek:
IF anyone knows anything about this tell me please??
I ended up making a wonderful spaghetti sauce adding minced garlic, onions, bell peppers, fresh parsley and basil from my yard,
Just too scared to risk my stove, so I lugged all the the jars and the big pot out to the BBQ single side burner!! lol
The water boiled rapidly and I got my 45 minutes in even though I was worried the whole time that my propane would run out.
I had to set up an extension cord and spotlight out there to see the BBQ because by the time everything was ready to process it was almost midnight!!
Ended up with 3 x 1 Litre size and 12 x 250 ml size jars filled and while I have been sitting here I have been hearing the popping sound of the jars sealing!! hooray! it worked.
I had similar issues as you...stared prepping stuff. Went downstairs to find canning pot, can't find where dh put it last year so had to wait for dh to come home. . Barely have enough room on my stove for the canning pot, another large pot of water to make sure have enough coverage, a big pot for whatever I am making and a small pot for keeping the lids warm. The canning pot takes up so much room that the small pot for lids only half fits on burner. I put the jars in the oven as I don't want to put them in canning pot as we are on a well with lots of minerals in the water and I don't want to use that much of our purchased water for that purpose so the jars go in the oven, but then it takes so long to get the canning water boiling so with all the pots on the stove going full blast it overheats the computer panel that it shuts off my oven and it won't work again until it cools down so it delays round 2. Ridiculous as it was an expensive oven..and don't get me started on the self clean feature which requires a visit from the repairman every time you use it. ..so I sympathize with you having to use the BBQ and rigging up lights so you can see and worrying about running out of propane. Made me smile...it is all worth it when we eat our yummy stuff in the dead of winter and it tastes like summer. the popping sound of the lids sealing is the best sound after all the effort...it's like thank god it worked! We bought a new BBQ so hopefully side burner will work for canning. Fingers crossed!Quote:
Originally Posted by walkonby
Does anyone have a good recipe for pickle relish?
Harbie lots and lots of people do water bath canning on glass top ranges without a problem. It is a risk for sure and only you can decide if you want to attempt it. Here is some info before you do. Don't ever drag the canner across the counter top. Lift it away. If you can't lift the weight do your standard turn it off for 5 mins and let the jars cool and remove the jars then carefully bail it out until the pot is light enough to move safely.
Here are some ways I have seen water bath canning done on youtube. Misty Prepper (I think she is Mennonite so no electricity) she cans on a fire, bbq and a wood burning stove. Several people have canned on rocket stoves. Katzcradul cans on a glass top stove, both pressure canning and water bath. Some people can on turkey fryers too. Below I will put up a vid of Katzcrdul canning peaches on her glass top range.
What happens if you break the glass? For a standard range a replacement is around 500.. for a fancier stove top it is around 1K or more. Only you can really decide the risk but breaking a glass top while canning does happen... just not often at all. A bbq is a valid way to get er dun! :)
https://www.youtube.com/watch?v=jOJsoYxcWpg
I like million dollar relish... it's a sweet mustard base, I just toss in whatever I have laying around (cucs, zuchinni, pepppers, onion pieces or pearl onion, and cauliflower).Quote:
Originally Posted by pettyfan4343
I have really horrible airflow in my kitchen and a glass top stove that I constantly worry about (but after 3 years of canning have yet to damage the top with a full American Standard pressure canner that holds 7 quart jars), so I bought a little 2 burner hotplate to try my canner on the patio :) I'd rather sit outside than make the house so humid.
I just broke out my pressure canner to deal with the huge amount of tomatoes that burst due to a rainstorm last night. I hate skinning them so I froze them a little, and tossed them into the blender with some fresh basil and sage and onions/chives. I should get about 8 or 10L of tomato soup base.
I won't be saving any money, but the jars of stuff look ( and taste) awesome! lol.
So far from 3 boxes of tomatoes from RCSS I yielded
16 x Litres of spaghetti sauce and
13 x 500 ml salsa
from 2 bags beets
pickled 9 x 250 ml jars
from approx. 2 lbs zucchini ( about 10 small ones )
made 3 x 500 ml and one x 250 ml of zucchini relish
next I am going to try my hand at making some peach jam, I bought 3 baskets of them!!
also want to make some marmalade and some strawberry jams. Sigh no way to post pics yet.
I can't wait for the pictures Harbie.... LOL you always have the best pics! (FIL?)
The Jam is done!!
3 containers of strawberries ended up giving me 3 x 500 ml jars and 1/2 jar for the fridge
10 cups of small diced up peaches gave me 6 x 500 ml and 3/4 of a jar for the fridge.
I am sooo happy that I can make jam now using NO SUGAR!! I used a box of the " No sugar needed " Pectin, followed their specific instructions ( adding some unsweetened fruit juice/and or lemon juice, their powdered pectin, my own pure Stevia, just a scant amount ( NOT Truvia or other fake ones) to take the tart taste off each.
Tomorrow I will tackle marmalade, after I search out some You Tube videos, I love watching other people, often it gives me courage to dive right in and try!
Thanks Cheekysaver!
Love everyone's creations. This year I am keeping it simple. Tomatoes tomatoes tomatoes , I invested in a machine to skin and seed them what a lifesaver it took so little time to do the 6 bushels it was laughable. I am going to do about 6 more bushels then move on to beets.
My shiney new machine, covered it to not splash juice on it :P SO far 69 liters done I will probably get another 35 out of the remaining sauce I have to cook and jar up today.
https://fbcdn-sphotos-h-a.akamaihd.n...7f8f3a500b5c06
https://fbcdn-sphotos-b-a.akamaihd.n...766c9fc31da9df
Patty^^^^ I love it! ( I will dream I have one, I know I could not justify buying one, but the TIME you saved!! woot! woot!).
I am probably going to get more tomatoes today and start again as the sauce I did up turned out very good. Sadly I only yeilded 16 Litres of sauce as I used some of the tomatoes to jar up salsa. Mmmm. Nice going with the amounts you have done already!!
This thread could get me in a lot of trouble. I have already picked out a pressure canner I want and now more gadgets, yep this thread could get this girl in a lot of trouble.
So far I only dehydrate things, canning scares me a bit but my Mom cans. So far this year she has done Cherry Jam, Tomato Jam, Pizza Sauce and is currently working on Raspberry Jelly (raspberries are straining in the kitchen).
Patty I just spent 2 hours looking at tomato mills after seeing that! Nice job! I hope your next batch is just as successful!
SassyAshley this thread has got me into trouble!!! There are so many good ideas and gadgets and gizmos!
I did a big batch of pear & apple chuntney with all the fruit from MIL' s fruit trees. I'll post pics tomorrow cause I'm way to tired after doing all the chutney, making bread and 2 kinds of a curry dishes for dinner :)
Nice!!! I hope you have a good sleep!
It was pricey it retails for $599 I got it for $439 but I do NOT regret it. At first I was freaking out and trying to justify it but no longer :P. Should have bought one years ago.Quote:
Originally Posted by cheekysaver
By the way DH dehydrated the tomato skins seeds and core and we got 1.5 liters of tomato powder so apart from 3 rotten ones and a few bad chunks i cut off there was zero waste.
This is the one I got
http://www.creativecookware.com/OMRA...P1637C485.aspx
It was worth the price for the .5 HP and the splash guard is a lifesaver
