Canning Pics, Feel free to post yours!

[cheekysaver]

It is amazing how much sugar is in jams and jellies... more sugar than fruit. That is why i get so much sugar when it is cheap. I hope it works for you coley!

[nicolthepickle]

Wooohoo! I love this thread! I'm going to go and take some pictures and come back and post here.
We did a ton of canning this year, peaches, applesauce, tomatoes, salsa, relish, corn (crazy long processing time on that one.), pickles, hot pepper rings.
We just got a new pressure canner so we had to use it right?!
I'm almost done for the year. I'd like to do some more applesauce, but then I am done.

[mrsf1sh]

My first attempt at canning! Just taking a break, and listening to the can pops. My grandma and mother have always canned, and my favorite growing up was dill pickled carrots. The past few years they haven't made them....This year I had a garden, and decided I would give it a go. My grandma gave me my great-grandmas dill recipe. All have garlic and dill, 4 have pickling spice, 4 peppercorns, 2 have cayenne peppers (from my garden too). I wish I had more cucumbers...next year I guess.

I really hope I did everything right....being as paranoid as I am, how do you not second guess what you canned will be safe to eat?

i don't know why the pics are sideways/upside down...sorry

[cheekysaver]

I think MrsFish has special anti gravity pickles! They look awesome!!! Let us know if the anti gravity part works out!

[cheekysaver]

Here are the beets we did a couple weeks ago


The jars are way darker... the flash just lit up the brine so we can see the inside!

Mom and I spent the afternoon slicing cukes. I am making more bread and butter pickles (the last ones i made are so good you can't eat one without eating 10!) and i am making garlic dill pickle slices to go on burgers and such... and regular hot dog relish. Tomorrow if i say i feel pickled please know i wasn't drinking! LOL

[iggysbabysitter]

I picked up 7 turkeys at No Frills last week (@ $.87/lb) to experiment with. I used the 2 biggest ones, just breast meat and large bits of dark meat (it had been brined first, too, then cut in chunks) and just pressure canned 14 pints! I did the raw pack method, and it was so easy. I have pork loin in the freezer from another sale, I think I'll take some of that out to can... Looking forward to inside round going on sale someday.
I have been noticing how much meat we eat, and, really, it's too much. Using these pints will help cut back some of that over-eating.
The lacto-fermented sauerkraut, dilled carrot sticks and salsa are done. The fermented veggies should help my IBS The carrots were a big hit at the party last weekend.
The last thing I canned last night was... laundry detergent. I scored 4 packs of free sunlight bars ($1.50 dish soap had $2 peelies for any sunlight laundry product), borax for $5, washing soda for $6... All prepped in the blender so it'll dissolve better in my hard cold water... then sealed in wide mouth jars with foodsaver attachment (last time I made mass quantities and left in an open jar the scent dissipated and the particles became cakey). This should give me about a year worth of detergent with borax and soda leftover. I think it works out to about 2 cents a load.

[cheekysaver]

I picked up 7 turkeys at No Frills last week (@ $.87/lb) to experiment with. I used the 2 biggest ones, just breast meat and large bits of dark meat (it had been brined first, too, then cut in chunks) and just pressure canned 14 pints! I did the raw pack method, and it was so easy. I have pork loin in the freezer from another sale, I think I'll take some of that out to can... Looking forward to inside round going on sale someday.
I have been noticing how much meat we eat, and, really, it's too much. Using these pints will help cut back some of that over-eating.
The lacto-fermented sauerkraut, dilled carrot sticks and salsa are done. The fermented veggies should help my IBS The carrots were a big hit at the party last weekend.
The last thing I canned last night was... laundry detergent. I scored 4 packs of free sunlight bars ($1.50 dish soap had $2 peelies for any sunlight laundry product), borax for $5, washing soda for $6... All prepped in the blender so it'll dissolve better in my hard cold water... then sealed in wide mouth jars with foodsaver attachment (last time I made mass quantities and left in an open jar the scent dissipated and the particles became cakey). This should give me about a year worth of detergent with borax and soda leftover. I think it works out to about 2 cents a load.

You get a higher yield of meat off the biggest turkeys. We have weighed it out and there is a pretty good difference. WTG on the canning! I love the raw pack and the cooked method... the raw pack does not make for pretty pictures though! When it comes to the pork and other meats I have been working on recipes that give me dinners in 5 to 15 mins of work... cooking time still gets added on but often it is just baking in the oven. I will share some recipes after canning season... I really hope you guys do to! I have made fajitas and chimichanga and and so many other recipes using canned and food storage items. I live a block away from 2 mcdonalds and it is faster to prep your own dinners then it is to go through a drive through. You are right about canning helping with portion controls... it also saves you defrost time and it is ready in a flash.

As for laundry soap... making your own works well. I have tried it and often it is one of those items you have to go through the gauntlet for in order to get it for free... wtg.

[cheekysaver]

Hey guys... Bernardin put up a facebook page and they happen to be looking for more pics. It is probably best if you send pics with food in Bernardin or Ball jars or turn them so you can't see the brand of jars you are using. Here is the link if your interested. https://www.facebook.com/bernardinjars

[coley3]

I re-boiled my grape jelly and added 1 pack of certo. I was a little worried at first but it actually set up!! Not as thick as store bought but still thick enough to spread on toast And the added crabapple juice complements the grape nicely.I am so excited!

[coley3]

Thanks so much for this info. Finally recipes where the sugar is 2 cups max. That is exactly what I am looking for. I will need to look into their pectin a bit more to see if I like it but the rest looks good.

]

Coley, if you're not going to use sugar for canning, you will never end up with a syrup as thick as commercial syrups. Adding pectin (like Certo) plus the natural pectin in crab apples will help but you'll always have a looser set than the grape jelly you buy at the store. That's not a bad thing! Also, be aware that since sugar is a preservative, low-sugar preserves won't last as long. Look into Pomona's pectin if you'd like to make more low-sugar preserves, they have proven recipes.

[Natalka]

I don't can, but pop in here now and again because I love to see and read about all of your amazing efforts!

Came across this today, thought you might enjoy a giggle...

[Frugal Lisa]

I did a ton of canning this year! I made spaghetti sauce, yellow tomato salsa, green tomato relish, beets, pickled beets and pickles! I will share pictures later today probably but I just wanted to share my canning 'successes' from this year.

[cheekysaver]

I don't can, but pop in here now and again because I love to see and read about all of your amazing efforts!

Came across this today, thought you might enjoy a giggle...

Falls over laughing!

[cheekysaver]

I did a ton of canning this year! I made spaghetti sauce, yellow tomato salsa, green tomato relish, beets, pickled beets and pickles! I will share pictures later today probably but I just wanted to share my canning 'successes' from this year.

I can't wait to see the pictures! That is a lot of hard work! I still need to find 2 cases of red peppers to make my salsa. Last year i found them cheap in November. We have gone through over 20 years in a year. We have a turkey pico de gio we use it in... it is so yummy and easy!.... LOL now you did it... guess what is for dinner?

[iggysbabysitter]

I did 7 quarts of the eye of round (@$1.88/lb, makes 2 meals per jar) last night, and 5 pints of pork loin this morning, in the pressure canner I tried my canned turkey from last week in hamburger helper... with the brine I soaked the turkey in, then the 1/2 tsp salt for the jar, and all the salt in the HH... well that was close to inedible No more using home canned salted meats for HH... I'll try it with the less salted pork or beef next week. Hubby has taken to drinking his water, juice and pop from mason jars :/