Re: The Great Challenge - Your Fears Pressure-Can-Along

plantoid Mon Aug 10, 2015 6:06 am

Would you put the recipe & method up in the recipes section please Kelejan?
I've never had pickled radishes .

**AtlantaMarie** Mon Aug 10, 2015 7:01 am

yolos wrote:
AtlantaMarie wrote:They look great, Camp!

And in the past, I've cooked my dry beans, then dehydrate them for easier storage. But they'll still take a 1/2 hour or so to rehydrate...

A little more information is needed here. Do you use a fruit leather type tray to dry them. I assume you strain off any remaining liquid before dehydrating. So after you rehydrate them, then do you just warm them up or do they need any more cooking time.

You could use a fruit-leather tray, but what I do is measure out 2 cups into a brownie pan lined w/ parchment paper after I drain as much as possible. That way I'm not dripping all over the place. I can fit 2 brownie pans on 1 tray. I leave them whole. If they'll be in storage for our "go-bags," or other prepping stuff, rehydrated, I'd have 1 cup of beans per person.

I do the same w/ tomato sauce. Then, once it's dry, I know how much water I need to rehydrate to bring the sauce back to the consistency I like.

**Kelejan** Mon Aug 10, 2015 5:38 pm

plantoid wrote:Would you put the recipe & method up in the recipes section please Kelejan?
I've never had pickled radishes .

Will do, plantoid. This is a boiling water canning method while I did it under pressure canning. I have to wait for two weeks before I can taste it. Shall I wait until then?

**trolleydriver** Fri Oct 16, 2015 5:07 pm

Here is the final outcome from my canning experiment using the hot water bath method and the first time I have done any canning. The result was 4 jars of chutney with green tomatoes and apple, 4 jars of chutney with green tomatoes and sultanas, 4 jars of green tomato salsa and 3 jars of red tomato salsa. That's it for canning for this year. I now have some ideas of what I need to grow next year that will contribute things for canning.

The Great Challenge - Your Fears Pressure-Can-Along - Page 7 DSCN9289_zpsm4qvvoa4

The Great Challenge - Your Fears Pressure-Can-Along - Page 7 DSCN9289_zpsm4qvvoa4

**sanderson** Tue Dec 20, 2016 2:42 pm

Bumping for winter canning. Very Happy

Nope, I still haven't tried pressure canning. Embarassed

**AtlantaMarie** Tue Dec 20, 2016 3:17 pm

We're hoping to score some good prices on sweet potatoes so that we can can & dh some for this winter... And some turkey!

Sanderson - don't feel bad - it took me 3 years to get mine off the shelf & try it...

Robbomb116 Wed Dec 21, 2016 10:49 am

We put a pressure canner on our wedding registry in hopes that next year we'll have a big enough harvest to warrant canning some veggies. Also, my mom used to can venison and it's the way my wife best likes to eat venison. So after I got my deer this fall, I got to try my hand at pressure canning. It is a process for sure, but man do you feel accomplished after it is all said and done.

All and all, I made 27 pints of canned venison this year. And I also ventured to make some home made chicken broth using the stems from my sfg grown swiss chard as well as store bought carrots, onion and celery. I then canned the broth as well, and it is so nice to have homemade chicken broth on hand! Can't wait to say that all the veggies that went into it are homegrown, maybe next year!

**sanderson** Wed Dec 21, 2016 1:49 pm

The Great Challenge - Your Fears Pressure-Can-Along - Page 7 3170584802

I bet some folks were surprised when they saw a pressure canner on your list!

**AtlantaMarie** Wed Dec 21, 2016 2:14 pm

When we went to my mom's at Thanksgiving, I found out that her upright freezer died. Which meant that she has 3 days of food in the house instead of a week.... I was planning on doing some canning for her anyway. Ended up doing 97 single-serving jars in 3 days. (I processed them for the pint time.)

**sanderson** Wed Dec 21, 2016 2:43 pm

What a sweetie!

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