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There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

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Canning & Preserving 101

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Post  Goosegirl 8/13/2011, 2:32 pm

@westie42 wrote:So is what you are saying that jam and jelly making is like baking where following the recipe is very important to the outcome and is not like cooking where experimenting is how to improve a recipe.



That's a good analogy. You can make minor modifications but if you go too far, you end up with a mess!

GG
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Post  FamilyGardening 8/15/2011, 1:53 am

Here they are....our very first canning of jam's Very Happy

6 half pints of sweet blue berry jam...we used reg pectin with the full amount of sugar....it taste great..just really sweet....so a little will go a long ways Very Happy (gave one away before taking pic Very Happy )

6 half pints of low sugar strawberry jam

3 pints of low sugar three berry jam (strawberry-black berry-rasberry)

we found using the low sugar pectin...turned out just right for the sweetness
we didnt have to use as much sugar...you can even go with out using sugar if you want to.....we used one and a half cups per batch....instead of 4 cups of sugar that we used in the blue berry jam....
Canning & Preserving 101 - Page 4 08_14_11

hugs

rose
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Post  FamilyGardening 8/16/2011, 1:09 am

i want to buy a canning book.....which one do you all suggest i get....right now im only water bathing things.....i dont have a pressure cooker yet.....(im taking it slow)

i looked at Amazon and they have several differnt ones and several of the Ball book's that i have been hearing about.....

which one should i get?

thanks

rose
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Post  camprn 8/16/2011, 6:37 am

The Ball Blue Book 100th Anniversary edition, 2009
Canning & Preserving 101 - Page 4 Bluebook

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Post  littlesapphire 8/16/2011, 8:34 am

That's the book I have! It's really great for anyone who's new to canning, because they explain absolutely everything. Plus it gets into freezing and dehydrating food, which is good to know for when you don't feel like canning.

I made a recipe from that book last night, actually. Pickled grape tomatoes!

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Post  FamilyGardening 8/16/2011, 8:38 am

wow Very Happy those look so pretty!



hugs

rose.....off to look for that book Very Happy
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Post  camprn 8/16/2011, 8:58 am

Ooh! LS save out one of those jars and enter it in the fair next year! No floaters, WELL DONE! Canning & Preserving 101 - Page 4 311672 Canning & Preserving 101 - Page 4 679265

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There are certain pursuits which, if not wholly poetic and true, do at least suggest a nobler and finer relation to nature than we know. The keeping of bees, for instance. ~ Henry David Thoreau

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Post  Glendale-gardener 8/16/2011, 12:21 pm

I think I'm starting to get the hang of it! The other night, my dh and I did another batch of tomatoes. After skinning, I made sure to squeeze out all the juice before putting them in the jars like I always did when freezing. (for some reason, I had assumed that wouldn't be necessary with canning, oops). I was able to eliminate the problem of having a lot of extra water/juice at the bottom because I managed to fit a lot more in the jars. And I strained the pulp and canned a jar of juice as well!

We also watched it closer this time and didn't touch the temp as much and I didn't have any water loss! (thanks to helper on my canning thread about that!)
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Post  FamilyGardening 8/23/2011, 4:14 am

sorry to post this question again Embarassed ....i havent had a chance to get my Ball canning book just yet .....i posted this on my last post affraid ...no answer yet Canning & Preserving 101 - Page 4 66559 ...so i though i would ask on this one.....albino



1. can i pickle cucumbers and sweet banana peppers together?...using a pickle recipe?

2. does anyone have a recipe for making a small batch of pickles at a time?....i have only a handfull of pickle size cucumbers so far and i dont want them to go bad....

3. can i make up the pickling brime...or brine....What a Face ....and keep what i dont use in the frig for another batch later?...if yes...how long does it stay good for?....not sure how many more cucumbers we are going to get....our stretch of hot weather ended today with rain...boo hoo Sad

thanks, hugs

rose
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Post  shannon1 8/23/2011, 4:47 am

WOW LS they are soooo pretty!
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Post  camprn 1/9/2012, 7:01 pm

One of the nicer things in life: going to the basement and grabbing a quart of crushed tomatoes, cracking it open and smelling summer... Divine! Very Happy

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Post  ashort 1/10/2012, 9:44 am

I don't believe I will be eating anymore store bought salsa.... my stuff is soooo good.... nailed the recipe on the second try!

Edited to add: I still have 20+ pints, so it will be tight, but I think I can stretch to until June...


Last edited by ashort on 1/10/2012, 9:45 am; edited 1 time in total (Reason for editing : I got lots to say....)
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Post  littlesapphire 1/10/2012, 9:48 am

I've been getting into my canned pears and applesauce lately. It's so good to have something in your basement to eat that you know exactly where it came from and how it was prepared!
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Post  Goosegirl 1/10/2012, 1:20 pm

@ashort wrote:I don't believe I will be eating anymore store bought salsa.... my stuff is soooo good.... nailed the recipe on the second try!

Edited to add: I still have 20+ pints, so it will be tight, but I think I can stretch to until June...

RECIPE PLEASE?! study

GG
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Post  camprn 1/10/2012, 6:31 pm

I have tried several salsa recipes but found I liked Annie's the best. I substituted honey for the sugar. You can find the recipe here. https://squarefoot.forumotion.com/t1236-annie-s-salsa

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https://squarefoot.forumotion.com/t3574-the-end-of-july-7-weeks-until-frost

There are certain pursuits which, if not wholly poetic and true, do at least suggest a nobler and finer relation to nature than we know. The keeping of bees, for instance. ~ Henry David Thoreau

https://squarefoot.forumotion.com/t1306-other-gardening-books



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Post  TejasTerry 1/10/2012, 8:06 pm

@camprn wrote:I have tried several salsa recipes but found I liked Annie's the best. I substituted honey for the sugar. You can find the recipe here. https://squarefoot.forumotion.com/t1236-annie-s-salsa

I know everyone has different tastes, but I can't wrap my mind around salsa with sugar (or honey) in it. It's kinda like beef jerky that has maple sugar in the recipe, urgggggg...

Here is S. Texas we like stuff spicy hot, and no mention of sugar. But then again, I appreciate the fact that we all have different tastes.... Canning & Preserving 101 - Page 4 3170584802
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Post  camprn 1/10/2012, 8:08 pm

I think I put in 1/2 the amount called for. The small amount of sweet cuts the acid, is my understanding. 🐱

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Post  miinva 1/10/2012, 8:14 pm

Have you tried it sweetened? I like it both ways. Smile I couldn't believe it the first time my husband made a curry dish that had golden raisins in it, that didn't sound right at all, but it was delicious! The blend of spicy curry with occasional bursts of sweet raisins (they puff up and get very juicy in sauce) was wonderful and opened me up to the idea of trying things that don't sound particularly appetizing.
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Post  TejasTerry 1/10/2012, 8:15 pm

@camprn wrote:I think I put in 1/2 the amount called for. The small amount of sweet cuts the acid, is my understanding. 🐱

Oh ok, that makes sense for canning. Very Happy
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Post  TejasTerry 1/10/2012, 8:17 pm

@miinva wrote:Have you tried it sweetened? I like it both ways. Smile I couldn't believe it the first time my husband made a curry dish that had golden raisins in it, that didn't sound right at all, but it was delicious! The blend of spicy curry with occasional bursts of sweet raisins (they puff up and get very juicy in sauce) was wonderful and opened me up to the idea of trying things that don't sound particularly appetizing.

Ya know, I am really open to trying anything. Truly I am...So if I am going into it with the thought that it is sweet, then I'm ok. But if I'm trying a salsa at someone's house, or buying something new, and am thinking it is going to be nice and hot, and then bite into it and taste sweet....uggggg...

Lol, I know, I'm weird... Canning & Preserving 101 - Page 4 262465
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Post  camprn 1/10/2012, 8:33 pm

@TejasTerry wrote:
@miinva wrote:Have you tried it sweetened? I like it both ways. Smile I couldn't believe it the first time my husband made a curry dish that had golden raisins in it, that didn't sound right at all, but it was delicious! The blend of spicy curry with occasional bursts of sweet raisins (they puff up and get very juicy in sauce) was wonderful and opened me up to the idea of trying things that don't sound particularly appetizing.

Ya know, I am really open to trying anything. Truly I am...So if I am going into it with the thought that it is sweet, then I'm ok. But if I'm trying a salsa at someone's house, or buying something new, and am thinking it is going to be nice and hot, and then bite into it and taste sweet....uggggg...

Lol, I know, I'm weird... Canning & Preserving 101 - Page 4 262465
I don't really care for sweet salsa either. geek I like it medium with good flavor. Not like this Canning & Preserving 101 - Page 4 On_Fire

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Post  ashort 1/11/2012, 10:02 am

@Goosegirl wrote:
@ashort wrote:I don't believe I will be eating anymore store bought salsa.... my stuff is soooo good.... nailed the recipe on the second try!

Edited to add: I still have 20+ pints, so it will be tight, but I think I can stretch to until June...

RECIPE PLEASE?! study

GG

http://www.ext.colostate.edu/pubs/foodnut/09314.html

I used the Tomato Salsa recipe at the bottom of the page. My Anaheim peppers were extraordinarily hot so I mixed them with diced bell peppers and left out the jalapenos. I used the max garlic listed and the optional ingredients - however I had fresh oregano and used twice the amount listed. For the tomatoes, I blanched, peeled and then squeezed them to get the seeds and juice mostly out and then chopped to about 1/4-1/2 inch dice and then let those drain (I made some killer bloody mary mix with the juice...) to get the moisture out - I am not a fan of runny salsa. I then prepared per directions and water bath canned.... my yield was about a pint more than what is listed.

Enjoy!
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Post  Goosegirl 1/11/2012, 11:41 am

@ashort wrote:
@Goosegirl wrote:
@ashort wrote:I don't believe I will be eating anymore store bought salsa.... my stuff is soooo good.... nailed the recipe on the second try!

Edited to add: I still have 20+ pints, so it will be tight, but I think I can stretch to until June...

RECIPE PLEASE?! study

GG

http://www.ext.colostate.edu/pubs/foodnut/09314.html

Enjoy!

Thanks for the link. Can't wait to try!
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Post  camprn 1/12/2012, 10:58 am

Tattler lids at www.markdown.com/

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There are certain pursuits which, if not wholly poetic and true, do at least suggest a nobler and finer relation to nature than we know. The keeping of bees, for instance. ~ Henry David Thoreau

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Post  ashort 1/12/2012, 11:03 am

@camprn wrote:Tattler lids at www.markdown.com/

Do those things work?
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