Re: Canning?

Ha-v-v 8/29/2010, 9:40 am

The picture I have in my mind about making our own catsup/ ketchup is the movie "The Thrill of it All, with James Garner!!!! I love that movie.

I like the question "are there supposed to be seeds in ketchup?" lololol I could hear one of my sons saying that. lolololol

Its definitely a desire to make ketchup too for me Smile

Keep sharing all your ups and downs please Smile

I love hearing them.
Ha-v-v

Megan 8/29/2010, 9:44 am

Ha-v-v wrote:Its definitely a desire to make ketchup too for me Keep sharing all your ups and downs please I love hearing them.
Ha-v-v

I DO need to find myself a hand-cranked food mill!

Ha-v-v, my favorite so far is the reaction I got from a bunch of on-line gamers regarding my garlic jelly. One person said, "Garlic jelly? What on earth would you put that on?" And someone else came right back with "Everything!!!" rofl

Ha-v-v 8/29/2010, 9:52 am

One person said, "Garlic jelly? What on earth would you put that on?" And someone else came right back with "Everything!!!" rofl

Yes everything !!!! how fun !!! You knowI buy minced garlic bulk, since I cant grow it yet. I could make a jelly I bet, Im going to hunt something up for winter jam making. :-D
We will see, just two things for now, peach jam and strawberry jam.
From fruit I bought while it was in season.
Ha-v-v

Megan 8/29/2010, 9:55 am

I didn't grow the garlic for my jelly, either -- I just wanted to try it! Smile

I just ordered some garlic starts along with my potato onions, though. I am going to try pepper jelly with my own peppers, though... assuming I have enough left over from batch #2 of rampicante pickles. Peach jam sounds so nice!

ander217 8/29/2010, 3:47 pm

I used to can ketchup. To me it sort of tasted like a vinegary apple butter only made with tomatoes. I followed the recipe in the old Kerr canning book. It was delicious, but it was a different sauce altogether from commercial ketchup IMO.

Definitely worth making if you have extra tomatoes, but if you follow the recipe I followed, you won't end up with a thick, red sauce. It's more brown, thinner, and sweeter.

Other recipes may give a different result.

**Furbalsmom** 8/29/2010, 5:41 pm

Megan, thanks for the link to the on-line food preservation course. I signed up and hope to get the go ahead to participate in the class. I guess they try to screen participants some way. Looking forward to getting more info on canning, freezing and curing/jerky making.

Megan 8/29/2010, 5:49 pm

Yay! I am waiting to hear back, too. I have read the Blue Ball book pretty thoroughly but I hope to learn more. My mom did a lot of canning when I was little but I was too little to be around all the hot/sterile stuff, so I'm on my own now. So grateful to have everyone here as a resource! Very Happy

glasgrl 8/29/2010, 7:10 pm

ander217 wrote:I used to can ketchup. To me it sort of tasted like a vinegary apple butter only made with tomatoes. I followed the recipe in the old Kerr canning book. It was delicious, but it was a different sauce altogether from commercial ketchup IMO.

Definitely worth making if you have extra tomatoes, but if you follow the recipe I followed, you won't end up with a thick, red sauce. It's more brown, thinner, and sweeter.

Other recipes may give a different result.

That's exactly what I got, good to know. It tastes great. It's what we used to have when I lived in Scotland.

-Michelle

glasgrl 8/29/2010, 7:13 pm

Ha-v-v wrote:I like the question "are there supposed to be seeds in ketchup?" lololol

My husband wants me to strain it! Umm, no! Razz

I'll just be the one to eat it. I'm the ketchup eater in this family, anyway. I always "over-condiment"!

-Michelle

glasgrl 8/29/2010, 7:15 pm

Tomato apple chutney on the stove right now! Hmm, the yellow tomatoes don't really make it look that appetizing. Oh, well, hopefully it will taste good. It's a Christmas present for my dad. He loves anything chutney!

-Michelle

Megan 8/29/2010, 7:21 pm

Sounds really tasty, Michelle... good luck! Very Happy

ander217 8/30/2010, 8:06 am

I love anything chutney too, Michelle. Cheddar and chutney sandwiches are great.

Keep us posted on your canning. It all sounds good.

glasgrl 8/30/2010, 10:31 am

The tomato apple chutney turned out very good! And I'm not even much of a chutney person. It's sweet, not hot, so I hope my dad likes it.

Unsweetened raspberry jam cooling in the jars right now! There was a little bit left over, so I sweetened it with artificial sweetener and tasted it. Mmm! That would be really good on French toast.

There were some large, skinned, cored, and quartered tomatoes left over from the chutney, so I bagged them and put them in the fridge. Will they be okay there like that for a day? Tomorrow, I'll make salsa with them, but I can't leave the house today to get the needed ingredients.

When WILL that carpet installer show up??? Grr...

-Michelle

pattipan 8/30/2010, 11:11 am

I'm a big fan of chutney. :-) I make mango chutney in November when mangoes are much cheaper. We absolutely love it on salmon. I also make cranberry chutney in November/December...excellent on turkey, pork or chicken.

I've never made a chutney with tomatoes, I might try that too!

pattipan

**Furbalsmom** 8/30/2010, 11:53 am

Pattipan,
Do you have recipes for mango and cranberry chutney?
I live in Coastal Oregon and there are huge cranberry bogs here. Nothing like buying local. We like cranberry chutney on warmed brie cheese with water crackers.
Thanks for all the info everyone contributes.

pattipan 8/30/2010, 11:58 am

Furbalsmom wrote:Pattipan,
Do you have recipes for mango and cranberry chutney?
I live in Coastal Oregon and there are huge cranberry bogs here. Nothing like buying local. We like cranberry chutney on warmed brie cheese with water crackers.
Thanks for all the info everyone contributes.

I'll post the recipes later today in the Recipe and Food section.

pattipan

**Furbalsmom** 8/30/2010, 4:12 pm

Pattipan,
Just finished looking at my new "Ball Complete Book of Home Preserving" This is a hardback that I purchased one week ago, not the Ball Blue Book and there are recipes for both a Cranberry Chutney and a Mango Chutney. Are these the recipes that you use?
If your recipes come from elsewhere, I would love to have them.
Thanks again.

pattipan 8/31/2010, 12:57 am

Furbalsmom wrote:Pattipan,
Just finished looking at my new "Ball Complete Book of Home Preserving" This is a hardback that I purchased one week ago, not the Ball Blue Book and there are recipes for both a Cranberry Chutney and a Mango Chutney. Are these the recipes that you use?
If your recipes come from elsewhere, I would love to have them.
Thanks again.

No, they are not from the Ball book (Blue Book or the one you mentioned). I can't remember where I found the cranberry chutney, but the mango chutney is a combination of a couple of recipes I found several years ago. That's the beauty of chutneys, the ingredients are flexible, so adjust to your own tastes! The only thing I would not change is the amount of acidic ingredients (i.e. vinegar, lemon juice), these make it safe to can using the boiling water method.

I posted the recipes in the Recipe section of the General forum:

https://squarefoot.forumotion.com/recipes-and-food-from-sfg-f28/

Enjoy!
pattipan

Megan 8/31/2010, 6:28 pm

Thanks pattipan, those look great!

**Furbalsmom** 9/1/2010, 12:06 pm

Pattipan:

Greatly appreciated!

glasgrl 9/5/2010, 1:21 pm

Canned salsa and mango/strawberry/peach freezer jam since last post.

Jam = YUMMMM!

With the sliced green onion bits looking like little circles, every time I look at the salsa, I think Spaghetti'Os! I finally had to move the jars. Shocked

-Michelle

miinva 9/5/2010, 3:22 pm

Hi glasgrl,

What recipe do you use for your canned salsa? Do you have to pressure can it, or can you use a hot water bath canner?

glasgrl 9/5/2010, 3:28 pm

It was this one:

http://www.freshpreserving.com/pages/all_recipes/215.php?recipe=31&recipID=216

I water-bathed it. Not quite up to pressure-canning, yet. :-)

-Michelle

Megan 9/5/2010, 3:42 pm

Sounds great! I am eager to can some salsa since I use a lot of it. Now if my 'mater plants will kindly oblige me!!

In the meantime... I cracked open my first jar of garlic jelly today, and oh boy, is it good!

LaFee 9/5/2010, 4:47 pm

I've used that recipe many times -- it's a really good one.

My jalapenos are blooming (finally) so with any luck I'll be a salsa-making fiend before too much longer. I can get the tomatoes and green onions and cilantro 'over here' with no problems (Asian markets have all kinds of awesome veggies), but jalapenos are pretty elusive.

Hubby's all but on his hands and knees pleading the jalapenos to be very productive -- he loves salsa (including the above-linked recipe), and is all jazzed at the prospect of having a pantry full of fresh salsa to work on all winter.

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