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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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.Quote:
Originally Posted by ladydarcie
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.
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
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!
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!!!
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.Quote:
Originally Posted by ladydarcie
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.
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?Quote:
Originally Posted by RSAS
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.
Beet JellyQuote:
Originally Posted by Crochetlady
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.Quote:
Originally Posted by RSAS
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.
Attachment 190673
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.
Attachment 190672
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/
Hi there, I made Bumbleberry Jam:
Attachment 190794
Here is the recipe that I used:
http://www.kraftcanada.com/assets/pd...Crystal_EN.pdf
is this just as good as certo? thanks also where is the usa site for recipies. I love to get your pie recipies and or everyone elses preserving ones too.Quote:
Originally Posted by cheekysaver
I love all of the pictures! It all looks very tasty! I canned enough jam last year that I am good for a couple years! Except the lemon curd... i just love that stuff and it has a shorter shelf life.Quote:
Originally Posted by Mystic
First here is the national center for home food preservation's website (it is the usa site) http://nchfp.uga.edu/publications/pu...ions_usda.htmlQuote:
Originally Posted by Horndogg
Now when it comes to the certo vs bernardin, I have noticed no difference at all. Bernardin is the same company as Ball and they are considered to be the safe and proper way to can. They stake their whole biz on the reputation to provide safe and good products. I never worry about buying their stuff. The coupon does say one per customer so you might have to run through the till a few times to have a good stock. The pectin that is dry is usually good for 3 years.
I'm starting some next week. I usually do different fruit jams (berry my fave) , pickles, pickled spicy carrots/onions, tomatoes and i'll probably try more stuff with all these great ideas !
How do you use dehydrated fruit and dehydrated everything ?? and how long does it keep ?
Can you can homemade soup or do the noodles go soggy ?
How long do homemade cans keep ? Does it depend on what's inside ?
Ok first the fruit and veggies. When it comes to fruit often it needs to be dipped in lemon juice to prevent it from going brown during the process. It all gets sliced to about 1/4 inch thick and layed on the tray and you turn it on the setting your dehydrating manufacture suggests. If you got a dehydrator at a yard sale you can look up the manual online. When it comes to veg soft things like peppers rehydrate really well... other things like corn and carrots and celery and onion require a blanche or they are very hard to reconstitute.Quote:
Originally Posted by tasha313
Frozen veggies dehydrate perfectly. I don't recommend doing peas... they don't come back right LOL. Cauliflower turns brown and it is normal... it reconstitutes to white. Broccoli is supposed to smell to high heaven. You might want to do broccoli outside... i have heard it is that bad!
As for canning noodles and rice ... it is not at all a recommended practice. They not only go soggy they thicken the soup and may make it thick enough that the heat will not penetrate to the center of your jars... making it go bad. Just store some pasta or rice and make the soup and add it in when you heat up the soup.
Sorry i missed the how long do cans keep... in a cool dry dark place they last up to 3 years for most things. Things like lemon curd are the exception. It is recommended you eat those in 3 to 6 months.
If you have canned peaches or fruit that is 3 years old you simply dehydrate it... the fruit then tastes like candy.
great idea about dehydrating older canned product!Quote:
Originally Posted by cheekysaver
I've been told 3 years for things before, but all the canning jar companies say one year?? I know my grandparents would have used their canned foods for more than 3 years... I don't usually do more than we can consume in about 18 months with the exception of 2 jars of antipasto that I canned about 4 years ago now. I'm too chicken to eat it but too frugal (hoarder??) to throw it away. :lolsign:
Im new to this thread and i loved reading all the posts here. ive been pickling for years but not to the extent that ive seen some people do here. The kids have grown up and left so my pickling has Fallen off quite a lot, but last year i had a really bad urge to make a pile of stuff. I did Peach Freezer Jam (which is great also in fruit bar recipes), Strawberry/rhubard jam, marinated green peppers, marinated sweet red peppers, marinated mushrooms; mixed market pickles (broccoli, cauliflower, onions, red & green peppers; bread & butter pickles, marinated green cherry tomatoes, lots and lots of pickled beets, mustard pickles and of course chutney. The only things left are 2 jars of mixed market pickles and marinated sweet peppers. I wish peeps would print the recipes that go with the pictures!
Within a year is optimal however the food in the jars is still good. After 3 years it starts to change color and looses quality. Some people with over 20 years experience say 3-5 years. The government websites say not to do many things that we do... like... you can can milk. If you have tons in the fridge you can put it in pint sized jars and give it 15 mins in a pressure canner and greatly increase your shelf life. Canning butter is another one of those items... you can also make your own clarified butter and can it. The government web sites recommend you don't do those things at all. Really when opening a can you look at it... if it looks ok that is a good start... then you check the seal.... if that is ok your doing great... then you pop the seal and smell it... if it smells good your good to go. (once i saw a lady open up a 10 year old jar that was just fine! Just make sure if it is a snap lid to store them with the rings off.)Quote:
Originally Posted by RSAS
Thank you !!! I had no idea for the soups :( ill look into dehydrating , but you use the veggies and fruit just the same after .. Maybe I'm slow but I don't get it lolQuote:
Originally Posted by cheekysaver
This recipe was given to me by a little old French Canadian lady about 20 years ago. Simply delicious!
MARINATED MUSHROOMS
3 CUPS VINEGAR
1 CUP WATER
2 CUPS SUGAR
2 TBSPS TABLE SALT
2 TSPS PEPPER
1 TSP CELERY SALT
2 TSPS DRIED MUSTARD
2 TSPS OREGANO
1 GREEN PEPPER
2 COARSLY CHOPPED ONIONS
HEAD OF GARLIC
1 KILO SMALL MUSHROOMS (8
OF THOSE BLUE CONTAINERS OR MORE)
MIX VINEGAR, WATER, SUGAR,
SALT, PEPPER, CELERY SALT, DRIED MUSTARD AND OREGANO IN LARGE POT.
BOIL FOR 5 MINUTES.
ADD CHOPPED GREEN PEPPER
AND CHOPPED ONIONS. BOIL FOR 3 MINUTES.
ADD THE MUSHROOMS AND THE
GARLIC. BOIL FOR ANOTHER TWO MINUTES. THE MUSHROOMS WILL SHRINK A
BIT.
PACK INTO HOT STERILIZED
JARS AND SEAL. STORE IN COOL DARK PLACE.
Wait, wait... rings off? I've always left them on. Is that not the right thing to do? I thought it was optional?Quote:
Originally Posted by cheekysaver
Some leave the rings on and i never do. It is optional... and if you are using your jars within a year your probably good... this is why i went with the rings off option. When you have jars with the rings on and you take them off do you EVER see rust on the edge of the lid or the ring?... i am betting you do sometimes. The rust can wreck the lid and compromise your seal... especially on jars you have had for over a year in storage. The deterioration of the lid can cause a seal failure and ruin product. When the ring is OFF you not only make your storage time longer you stop the ring from rusting prematurely. You also can purchase less rings in the future. Now if your using the jars with the rubber ring and the glass lid, then you have to leave the rings on. In some instances people have had leakes or had jars exposed to high moisture and the rust from the ring and the rust from the lid can weld together. Short of punching a hole through the lid you will never get it open and you have lost product and a jar and a ring. Really you have to choose what is right for you... my Dad insists Mom stores their jars with the ring on incase something goes bad. I have no experience with the tattler lids so i am not sure if they get stored rings on or off... i would assume rings on is just fine and perhaps prefered because the lid is plastic with a rubber reuseable gasket.Quote:
Originally Posted by RSAS
Last fall i dehydrated a crap ton of produce... in the winter i used it in soup, Stews, a mexican shepherd's pie, turkey with stuffing from canned turkey (soooo good) Fajitas, regular shepherd's pie, I made onion powder from my dehydrated onions... yes you sure can do that... and so many other dishes.... The perk was i got all my produce at the lowest price of the year and ate off that price all winter long... we still have some left and it is time to dehydrate more. The fruit comes out like a tasty sweet treat. The fruit just gets eaten right out of your hand... unless you do bananas... then you can rehydrate them and mash them up to use them in banana bread... without the smell of bananas in your freezer! I like to get the bananas with brown spots and dry those up when they are on discount dirt cheap!Quote:
Originally Posted by tasha313
Yum... that looks great i think i will try it! Thanks for sharing!Quote:
Originally Posted by SnowFlakey
