Canning season!!!

[2010ontest]

Is there other homecanner here? boiling water and pressure canner...

[Spikesfrugalside]

Is there other homecanner here? boiling water and pressure canner...

Oh cool! I've just stumbled upon this older canning thread!
Well I started canning August last year just to see if I liked it. I started off with peaches using a boiling water canner and since then I'd got the canning bug! I got onto sweet pickles, strawberry jam, peach jam, tomatoes...whole, crushed, diced! When apples were out in the fall I was making pie filling, butter, sauce...I was canning crazy!!

I got a pressure canner in September and was canning salmon, beef stew, split pea soup, chicken stock, chicken, carrots, corn...we were well stocked for the fall and winter.

I haven't got back into it since late fall of last year. Out on the west coast things have been coming in slow and everything is late because it's been wet for sometime.

One thing is forsure is that once the peaches come out I'll be canning crazy once again. DH absolutely LOVES canned peaches so I did at least 4 dozen 500mL jars.

I would LOVE to hear what everyone has been putting up this season. Hopefully we'll revive this thread again!

[Brandy Hunter]

We don't can (my mom used to before I can remember) but I just claim my friends' extra jars in return for stockpile items

[2010ontest]

Oh cool! I've just stumbled upon this older canning thread!
Well I started canning August last year just to see if I liked it. I started off with peaches using a boiling water canner and since then I'd got the canning bug! I got onto sweet pickles, strawberry jam, peach jam, tomatoes...whole, crushed, diced! When apples were out in the fall I was making pie filling, butter, sauce...I was canning crazy!!

I got a pressure canner in September and was canning salmon, beef stew, split pea soup, chicken stock, chicken, carrots, corn...we were well stocked for the fall and winter.

I haven't got back into it since late fall of last year. Out on the west coast things have been coming in slow and everything is late because it's been wet for sometime.

One thing is forsure is that once the peaches come out I'll be canning crazy once again. DH absolutely LOVES canned peaches so I did at least 4 dozen 500mL jars.

I would LOVE to hear what everyone has been putting up this season. Hopefully we'll revive this thread again!

an other one!

with the pressure canner I do corn, wax bean, carrots diced and some in soup, asparagus soup, beef/tomato/cabbage, chili, spaghetti sauce, couscous with and without lamb, chickpeas, red kidney bean, green lentil, regular navy beans, chicken hot chicken, creton, pork in tomato sauce, chicken broth and more, more, more!

In boiling water canner I do my tomato of course, but I have alot a recipe with tomato: tomato sauce, tomato paste, pizza sauce, seafood sauce, ketchup similar to the heinz, tomato juice, veggies juice, BBQ sauce, sweet and sour sauce, egg roll sauce, tomato jelly, salsa, tomato and sweet red pepper sauce, oinion and pepper relish.

I do my relish with zucchini, my gherkin pickel, jam/jelly and compote: rhubarb, strawberry, blueberry, blackberry, raspberry, cherries, apricot, plum, lilac flower, spruce, etc..., in syrup: apple, pineapple, peach, cherries, pear, etc... raspberry curd, marmelade, lemon curd and more, and more.

I also do some lactic fermented veggies

Usually my summer is busy and my fall is very, VERY busy

[tidytaurus]

I just used the last jar of pasta sauce I made last year which of course started the OMG I need to get canning bug started. I still have some berry jam left from last year but definitely need to make pasta sauce, canned peaches and antipasto and of course dill pickles. I would love to try a couple relishes this year as well but will have to see how my energy holds up.

[snow00774]

I've been thinking about learning to can since last fall, but it scares me. A lot.

Did you guys learn from your families? I conmletely admire that you can stock your cupboards yourselves with all of these delicious sounding goods!!

[35angels]

Here is the Salsa recipe that I have been using for about 10 years.

40 cups of chopped ripe tomatoes
8 mild green chili peppers
12 jalapeno peppers ( chopped finely)
2 large green peppers
1 large red pepper
1 large orange or yellow pepper
2 large onions
6 gloves garlic
2 cups chopped celery
3 small cans tomato paste
1 14 oz can tomato sauce
1 1/2 cups white vinegar
6 tbsp white sugar
2 tbsp coarse salt
4 tsp paprika

In large pot bring everything to a boil for 1 minute. Simmer for a couple of hours or until desired thickness.

Process in canner for 20 minutes. Makes about 12 pints.



I would love a recipe for tomato sauce if anyone wants to share. I would prefer freezing it though.

[Spikesfrugalside]

an other one!

with the pressure canner I do corn, wax bean, carrots diced and some in soup, asparagus soup, beef/tomato/cabbage, chili, spaghetti sauce, couscous with and without lamb, chickpeas, red kidney bean, green lentil, regular navy beans, chicken hot chicken, creton, pork in tomato sauce, chicken broth and more, more, more!

In boiling water canner I do my tomato of course, but I have alot a recipe with tomato: tomato sauce, tomato paste, pizza sauce, seafood sauce, ketchup similar to the heinz, tomato juice, veggies juice, BBQ sauce, sweet and sour sauce, egg roll sauce, tomato jelly, salsa, tomato and sweet red pepper sauce, oinion and pepper relish.

I do my relish with zucchini, my gherkin pickel, jam/jelly and compote: rhubarb, strawberry, blueberry, blackberry, raspberry, cherries, apricot, plum, lilac flower, spruce, etc..., in syrup: apple, pineapple, peach, cherries, pear, etc... raspberry curd, marmelade, lemon curd and more, and more.

I also do some lactic fermented veggies

Usually my summer is busy and my fall is very, VERY busy

Oh my GOSH!! That's AWESOME! How long have you been canning now?

You also mentioned that you do some lactic fermented veggies. Does that include sauerkraut? I was wanting to do that last year but never got around to it.

[Spikesfrugalside]

I've been thinking about learning to can since last fall, but it scares me. A lot.

Did you guys learn from your families? I conmletely admire that you can stock your cupboards yourselves with all of these delicious sounding goods!!

I had been humming and hawing about canning for a while now. No one in my family cans. I did a LOT of research beforehand. I found things like the Kerr and Bernadin website really, really helpful. There are a TON of YouTube videos too. I started with peaches first and got a boiling water canner. I needed to know if this was something that I wanted to do...difficulty, work, results. I kept a diary of cost, recipe, etc.
When I whipped through a flat of peaches and saw all the pretty jars cooling. I WAS hooked! I continued to work on boiling water canning because the thought of the pressure canner sort of freaked me out.

You also may want to look into your local community kitchen as with the prices of foods these days, many folks are going local and starting to preserve so canning classes are quite popular.

It is a lot of work but wow...when someone told me that when you open that jar of peaches on a cold January day...it's like opening a jar of summer....I thought....um yeah okay. They were RIGHT!

[Spikesfrugalside]

Here is the Salsa recipe that I have been using for about 10 years.

40 cups of chopped ripe tomatoes
8 mild green chili peppers
12 jalapeno peppers ( chopped finely)
2 large green peppers
1 large red pepper
1 large orange or yellow pepper
2 large onions
6 gloves garlic
2 cups chopped celery
3 small cans tomato paste
1 14 oz can tomato sauce
1 1/2 cups white vinegar
6 tbsp white sugar
2 tbsp coarse salt
4 tsp paprika

In large pot bring everything to a boil for 1 minute. Simmer for a couple of hours or until desired thickness.

Process in canner for 20 minutes. Makes about 12 pints.



I would love a recipe for tomato sauce if anyone wants to share. I would prefer freezing it though.

That sounds absolutely delish!!!

[Spikesfrugalside]

For those interested in getting into canning, here's a coupon incentive
http://forum.smartcanucks.ca/222227-...5-00-a-canada/

[Appleby]

I have already made 10 dozen 250 ml jars of raspberry jam, and nine 250 ml pots of blackcurrant jam. They will be the wedding favours for our dd wedding this November.

I will make a start on our raspberry jam this week. Will also make grape jelly when they are ready.

Also plan on making tomato sauce when the tomatoes are ready.

[gourmetsue]

patiently waiting for tomatoes, peaches and apples! I love canning.

@2010ontest, do you can your ketchup? Can you share a recipe? DH goes through the stuff like it is water!

[Spikesfrugalside]

patiently waiting for tomatoes, peaches and apples! I love canning.

@2010ontest, do you can your ketchup? Can you share a recipe? DH goes through the stuff like it is water!

YES!! I would love to get started on those right away but gotta wait for harvest! lol

Ketchup recipe would be great 2010ontest if it's not a guarded family secret!

[Spikesfrugalside]

Here's one of my favourite canning websites, Food in Jars
She comes up/finds new or twists to old recipes to make it modern for today's palate. She also teaches classes but gives tonnes of great 101 tips on canning!
I'll share my other favourites later, especially if there's a fab recipe!