How to peel tomatoes fassssssssssst for canning! You will be disgusted how easy this is!
https://www.youtube.com/watch?v=Oqsu4PgHN3s
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How to peel tomatoes fassssssssssst for canning! You will be disgusted how easy this is!
https://www.youtube.com/watch?v=Oqsu4PgHN3s
Patty with all the research I did yesterday the OMRA is the one to buy! I looked at video reviews on all the products to see how they functioned under a load and how big of pieces you can put in it. If I was not allergic to tomatoes i would be all over that puppy!!!
Bob's your uncle :PQuote:
Originally Posted by cheekysaver
curse you cheekysaver!!! http://www.sherv.net/cm/emoticons/pl...t-emoticon.gifQuote:
Originally Posted by cheekysaver
I just spent about 40 minutes watching her videos! What is it about her and Noreen that keep me glued and tuned in to their channels?? Cannot believe I spent the time to peel my 2 boxes ( ugh! 50 lbs ) of tomatoes this morning, when all I had to do was freeze them and pour boiled water over them.....I never had an Uncle Bob though. lol
Perfect timing...will be doing tomatoes soon and just got a new extra fridge with big freezer...and I hate peeling tomatoes so this is awesome..thanks for posting! Should save so much timeQuote:
Originally Posted by cheekysaver
Walkonby I sent the vid to my mom... she lost a whole afternoon watching Bev's vids. I like them because they are real people.
Ok, people are panicking about the new lids for canning jars. We no longer need to heat the lids in water.
Here is one big myth.
Myth, plastisol is in the glue and now they are not working. Truth, I contacted Bernardin and the formula for the seal has not changed since 1969. I don't know if it contains plastisol but I do know the formula has not changed. As for plastisol in the states... well it has been used a very long time. This is a post from 2006 http://canningpantryforum.yuku.com/t...s#.VC3Z1PTw-Dk
Don't panic over this stuff until we have all of the information.
I contacted Bernardin asking about the new lids and not needing to heat them any longer. This is the message I got back directly from them.
We recently became aware of the questions within the home canning community about whether to pre-heat canning lids or not. As part of our ongoing work to improve our products and simplify the home canning process, our Quality Assurance Team conducted extensive testing on our lids.
The result of their work determined it is no longer necessary to pre-heat home canning lids in simmering water before using them. However, if you prefer to pre-heat lids in simmering water, it is okay to do so. There have been no changes in our sealing compound, in fact, we have used the same sealing compound since 1969.
This speaks to the long history of quality and performance testing behind our decision to eliminate this unnecessary step. As the manufacturer of your home canning lids, we hope you enjoy this time saving recommendation.
Hope this helps!
- The Bernardin Team
BTW I canned some crab apple jelly, crab apple butter, tomato sauce and kidney beans so far this last week. Next is hot peppers and lemon curd! :) I so love this canning stuff!
Made pickled,beets,this week and hopefully I can get some tomatoes tomorrow and will throw in freezer,for easy peeling. Looking forward,to trying the freezing out.
Got my first canning lesson from my MIL a couple weeks ago making pickled carrots. Then made 11 jars of pickled beets last week. Planning to do blueberry jar this weekend.
Made stewed tomatoes today. Did 1 batch to try out the freezing /peeling tomato method. It worked and was really quick...only thing is that the tomatoes were still frozen and couldn't cut the top off and it was hard to get the seeds out...but I think it is worth it. Will put the rest of the tomatoes in the freezer tonight and finish tomorrow and that will be the end of canning for me for this fall...did pickled beets, tomatoes, mixed pickled veggies, spicy pickled beans, and strawberry freezer jam. We don't eat a lot of preserves,so didnt bother and dh doesn't like vinegar so didn't make big quantities. Although I did see a recipe for,brandied,apples that sounded interesting so maybe not done yet...we will see.
I saw that Walmart had some of their canning accessories on clearance yesterday (funnel, recipe book, jar handler). Also pectin was on clearance so I stocked up a bit. $1 for regular pectin box, $2 for no-sugar. Jars were still regular price though.
Spent some time going through this thread and I am so impressed by you all. I don't have the time and dedication to get into canning but I wish I did.
YOU have been canned! This is what I did in the last 24 hours.
Jalapeno slices (pickled), Cranberry orange sauce (use orange juice instead of water and some orange rind it is amazing and the first cranberry sauce I have ever liked.), last but not least pumpkin. (it was par cooked, diced, boiling water added with 1 inch head space and pressure canned for 55mins)
Attachment 261311
Yes I am still canning away... i was off to a slow start but i keep plugging away.
This weeks canning
18 liters + 1 500ml of borscht (it always looses the purple but tastes good)
7 liters of potato ham and cheese soup
2 liters of vegetable stock.
How do you make vegetable stock???????
veggie stock is easy... take a big pot of boiling water and add in the ends of celery... i even pull apart the base and wash it and toss it in the pot... I toss in onions including the ends and skins... the skins give it a deep dark color as well and carrots... a clove of garlic, some bay leaves and if you like you can add in things like tomatoes or whatever else ... just nothing like broccoli cauliflower cabbage or other stinky veg. after it has boiled gently for a couple hours strain it through a fine mesh strainer and put it in jars 1 inch headspace in a pressure canner processed for 35 mins. You can save your leftover vegs from when you are chopping it up for dinners and just toss the ends in a bag in the freezer. It is totally possible to do this from scrap.
I forgot salt... you really have to salt the broth.
I'm a total newb at canning. However, I started because Peavey Mart (in Saskatoon) had canning kits on for $5, so I bought two! And, I thought, what the heck, it's time to try something new!
So for my first canning project, I made a spicy crabapple jelly (about 6 weeks ago), which turned out AMAZING! This past week I made a Pomegranate-Habanero Jelly and a Chipotle Mango BBQ Sauce, both of which I am using for Xmas gifts for friends and family! Both the PomHab Jelly and the BBQ sauce turned out great!
Love all the canning picks and ideas! They are inspiring me to try different things. After I'm done finals this semester and on Xmas break, I may attempt some other canning projects!
That is awesome couponier! I didn't post my beet ketchup but it worked very well... i put it in a sweet and sour meatball dish in the crockpot... the crockpot is a slow enough cook that it made the purple disappear and my daughter who is not allergic to tomato could not tell the difference..... I also made a cherry ketchup because i want to make a cherry jack bbq sauce... it is dang expensive to make at this time of the year... but the sauce will work well for making a bbq sauce. I have to try a plum ketchup before i dive into the cherry bbq sauce... and find a small bottle of jack daniels ... I have not been in a liquor store in so long I have no idea how small the bottles go.... soon there will be ribs in the smoker tho!!!
WOW! That sounds delicious! I wish there was a way to trade canning goods! Haha, I would totally love to try some of the things everyone has been canning.Quote:
Originally Posted by cheekysaver
Hi cheekysaver, have you taken a pressure canner gauge to a car radiator repair shop and had them test it for you?
That is a good question. No I do not get mine tested. When I got my pressure canner I bought a set of weights. I took off a 5lb weight and added on washers to get my regulator to 12-13lbs. I never need to worry about the gauge now and my pressure canner requires less babysitting. Here is the vid that shows how to do it.Quote:
Originally Posted by Randal Oulton
https://www.youtube.com/watch?v=NC-ry1yPLsU
just bought a small jar of 'Ginger Jelly' and it is fabulous! any recipes out there? the ingredient list on this is apple juice, ginger, pectin, lemon juice. I've searched google, recipes plus, cooks etc and no luck. this is a clear jelly that tastes like ginger ale.Yum!
and on the same note...any tried and true experts at making Hopping FROG jam or Toe Jam? While in NY last weekend, we stopped at a PA Ductch food store and saw so many variations of jams and jellies but I wasn't entirely sure of what we could take home. I do wish that there was one comprehensive listing of cross-border shopping.
Sorry I am late. When it comes to ginger jelly there are a few recipes when you google it. Unfortunately I don't see one from a reliable canning source. Here is the weird part... frog jam, no problem! LOL
http://www.pickyourown.org/FROG_jam_recipe.htm
^I had to click the link to see what the ingredients for f.r.o.g. jam were figs, raspberry, orange and ginger! sounds delish. :)
Hi, everyone! Oh, how I missed doing my canning last year after my accident! I still remember the sweet bread and butter pickles I made (and posted a pic on here) two years ago....that I absolutely must make again soon, now that BBQ season is here....yep, I put them on my burgers, lol. I made some apple chutney last week, but only one recipe, which made only enough to keep in the fridge. I processed mango chutney a few years ago, so I want to do that again.
Ohhhhhh....with my hubby's help, I can manage this, this summer!!
Cheekysaver, keep up the great work encouraging us and sharing your wonderful recipe ideas!:)
Thanks cheekysaver! I discovered that site last night while browsing again. Looking to add some jalapenos to make it into Hoppin' FROG jamQuote:
Originally Posted by cheekysaver
Hi Everyone,
canning season starting again. time to get out all the jars, pots, etc. at out house. Need to make more mustard to start and the rhubarb is almost ready in the garden. Happy canning!
