Cooking Recipes Forums - Canning Preserving Forum

Hot new cookbooks reveal how to cook delicious meals using the mostnutritious..

aziz eng — Tue, 17 Nov 2009 21:43:15 GMT

NO LONGER THERE. can you send it?

On Nov 17, 4:43*pm, aziz eng wrote:

The recipe says pint jars, I have quarts...

zxcvbob — Mon, 16 Nov 2009 23:37:48 GMT

In article <7me61tF3i0q0hU1@mid.individual.net>,
zxcvbob wrote:

http://www.extension.umn.edu/distrib...on/DJ1097.html

Check the recipe for the (Minnesota) Tomato Mixture. In a nutshell it
says to process pints for 40 minutes and quarts for 50 minutes.
Since your salsa is probably made of tomatoes, peppers, and onions, I'd
probably do the quarts for 50-60 minutes. That's not very scientific, I
know, but it's what I'd do.

Check the pressure canning referenced times on the page, too.

My fi'ty cents worth.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

Finally tried some 'Pickling Lime' pickles

Wilson — Mon, 16 Nov 2009 16:51:07 GMT

"Wilson" wrote in message
news:hds6oa$gj1$1@news.eternal-september.org...

When y'all go to use the lime, be sure to rinse it out well as the
directions say. Taste'em, then rinse again. That wierd bitterness will not
get better as they age, to my regret.
Edrena, faithful disciple of St. Vinaigrette, Holy Order of the Sacred
Siblings of St. Pectina of Jella (HOSSSPJ)

What is in your freezer?

zxcvbob — Mon, 16 Nov 2009 03:13:37 GMT

"zxcvbob" wrote in message
news:7mbub4F3gq7utU2@mid.individual.net...

What's in my freezer? Peaches from 2000, 3 turkeys, vegetables, ice cream,
hamburger, bacon and an odd assortment of things.

--
-Marilyn

What I Am Canning This Weekend / Pear-Apple Butter

Dave Balderstone — Sat, 14 Nov 2009 06:29:36 GMT

In article
<38e10823-0430-4026-b1eb-0909c48af845@j24g2000yqa.googlegroups.com>,
Mimi wrote:

I did a pear-apple butter a couple of months ago with the Norlands off
my trees (a very poor harvest this year due to the cold spring and few
pollinators) and some Bartletts that were ripe and on sale. I canned in
half-pint jars, and it is a glorious thing, on toast, pancakes,
waffles... Drool.

I even gave a jar to my boss as a suck-up move. He got it on Friday, I
got the empty jar back Monday!

I have not. We don;t see it up here in western Canada (though I'm sure
I could find it at a specialty store if I went looking).

REC: Cranberry-Fig Chutney

Wayne Boatwright — Fri, 13 Nov 2009 08:52:10 GMT

This is really good for "turkey day"...

Cranberry-fig Chutney

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Cranberries, coarsely
- chopped
1 lg Navel orange, quartered,
- finely chopped
1 sm Onion, finely diced
1/2 c Dried currants
5 Dried figs, finely snipped
- calamyrna or black mission
1/2 c Walnuts, coarsely broken
- and toasted
2 tb Whole yellow mustard seed
1 One-inch knob ginger root,
- peeled and finely shredded
2 tb Cider vinegar
3/4 c Bourbon or Scotch whiskey
1 1/2 c Light brown sugar
2 ts Ground cinnamon
1 t Freshly ground nutmeg
1/2 ts Ground cloves
1/2 ts Salt
1/8 ts Cayenne pepper

Combine cranberries, orange, onion, currants, figs, toasted walnuts,
mustard seed, shredded ginger, vinegar and whiskey in 4-quart saucepan.

Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne pepper
in small bowl and mix thoroughly.

Add dry ingredients to saucepan and stir to combine. Heat to a slow
boil. Simmer 25-30 minutes, stirring frequently. Cool and refrigerate
up to 2 weeks. Can be frozen up to 1 year.

May also be spooned hot into pint jars, sealed, and processed in BWB 15
minutes.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

How to make your stomach jealous. Buy a food Dehydrator

Green Newb — Thu, 12 Nov 2009 03:34:21 GMT

"Dave Balderstone" wrote in message
news:121120092206347629%dave@N_O_T_T_H_I_Sbalderst one.ca...

Good to know thanks. I'll be using fresh basil for making tomato sauce and
soup for storage. Drying any excess for the winter months.

Lest We Forget

George Shirley — Wed, 11 Nov 2009 14:16:11 GMT

On Sun, 15 Nov 2009 20:59:26 -0500, EJ Willson wrote:

evidently you don't understand what i wrote, either.

blake

It's turkey time again

Marilyn — Tue, 10 Nov 2009 06:29:35 GMT

sometime in the recent past George Shirley posted this:
You'd think the processing would 'outweigh' the savings of pumping them full
of water.

--
Wilson 44.69, -67.3

Putting it by on Sunday

George Shirley — Sun, 08 Nov 2009 18:48:32 GMT

Finally, got enough room in the big freezer to put some more stuff in
there. Got up shortly after daylight this morning and went out to the
remnants of the summer garden. Picked a ten-quart bucket of sweet chiles
and brought them in. Washed, air dried, and then proceeded to decap and
deseed then to chop medium. Put them on a bun tray in the freezer for
one hour and then sealed them in vacuum bags with the Tilia.

Had gone to the market yesterday and scored several pounds of beef and
pork from the "used meat bin." Put up a few nice ribeyes (one feeds the
two of us), a top round steak (good for many uses), a five-pound pork
picnic for later smoking and baking into pulled pork, and two
three-pound packages of ground Angus, certified 80/20 meat to fat ratio.
The ground meat alone was a $1.99 per lb. The rest were even cheaper.
The meat freezer is full again so we're depression proof for at least
two more months just on meat.

Cooked a small pot of giant lima beans with the Trinity (celery, onion,
sweet peppers)and a good bit of garlic yesterday, added in some cayenne
pepper, some home made hot sauce, and freshly ground black pepper,
rendered, chopped andouille sausage, tossed in a couple of bay leaves
for good measure. When Miz Anne gets back home this evening we will have
lima beans over Arkansas cornbread and then we can have a southern
breakfast in the morning, crumbled cornbread with sweet milk. Makes your
mouth water just to think of it.

The bounty just continues to flow from the garden and, for the savvy
shopper, from the supermarket. Of course it helps to have a friend in
the butcher shop who lets me know when she is putting out the used meat.
Now if the produce manager would just come back off vacation (he
went deer hunting)I could maybe score some fruit on the verge of coming
off the aisle, maybe something good to make preserves, jellies, or jams.
Usually I can get that sort of stuff at about $1.00 for a five-pound sack.

It has been a good, quiet weekend for Tilly Dawg and I. Miz Anne left
Friday afternoon for an art teachers weekend in NorthWestern Louisiana.
We miss her but enjoy the peace and quiet, all of which ends in about
two hours or a little more.

Canning Questions

zxcvbob — Wed, 04 Nov 2009 16:38:14 GMT

In article ,
"gloria.p" wrote:

IMO it's hard to avoid some bubbles in fruit butter. The bane of my
fruit butter efforts.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

Putting it by...end of the season run

KW — Mon, 02 Nov 2009 16:13:54 GMT

"Wallace" wrote in message
news:hcn3rj$9mb$1@news.eternal-september.org...

I haven't set foot in there in several years since getting pretty well set
up to do things on my own here at home. What they had at that time was
pretty much what the home canner would use, just on a larger scale so that
one can do significant quantities in a shorter amount of time. It's run by
the County Extension Service and is staffed by pretty knowledgeable folks as
well. IIRC the pressure canners hold 30 quarts or 55 pints per run and they
have commercial stoves and related cookware, steam sterilizer for the jars,
food mills, stainless steel prep tables, sinks, etc to facilitate roughly
10-20 people working at a time.

Here is what little they have on the county web site about the cannery.

http://www.ucfarmersmarket.com/canning.html

KW

I wish you like it

savy — Mon, 02 Nov 2009 12:00:28 GMT

I saw this site and I like it so much, I'd like to see it to learn a
lot of things
http://zzrz.com/english.htm

My first ever crop: Leeks - Hoping to Pressure can them

Green Newb — Sat, 31 Oct 2009 09:23:01 GMT

In article , Green
Newb wrote:

Keep in mind the date of the book... 1973. I was just quoting.

Personally, I'd use freezer bags (zip or other) and evacuate as much
air from them as possible.

ping George:persimmons

Kathi Jones — Wed, 28 Oct 2009 23:10:09 GMT

Mimi wrote:

Last year I froze twelve three-cup plastic containers of Hachiya pulp.
Picked a whole bucket full at a friends house and left them on the
kitchen counter to ripen and then dug out the pulp and put it in the
containers. Used the last container to make a persimmon cake about two
months ago. We're still eating the Fuyu cake I made last week. The
Fuyu's were cut in chunks and then I added craisins and chopped walnuts
to the batter. Pretty good cake too.

My father-in-law had a native persimmon tree on his property and made
wine from the fruit one year, back in the mid-sixties. Said it took
nearly a year for the wine to quit bubbling and become wine.

There are some American persimmon trees available nowadays that produce
a larger, less astringent fruit. Native persimmons are astringent until
full ripe and soft, just like the Hachiya.

Many good recipes for all sorts of foods made with persimmons on the
web. IIRC there is a persimmon growers association that has a lot of
recipes. Lost the URL on my last computer crash but had downloaded and
printed out the recipes so still have them, somewhere.