Home canning

[Anonymous No.5797922]

The previous thread about canning died. I have lots of process pictures from this year (and I can dig out more from previous years if I get that bored), so I'll be posting recipes and cook-along steps.

Jump in with recipes of your own by all means!

[Anonymous No.5797927]

>>5797922
First up all the tomatoes in the world... On of these 18$ 50lb bushel to be exact.

[Anonymous No.5797928]

>>5797927
1. Weight out 8 3/4 pounds of tomatoes.

Wash them, then split into two bowls and pour boiling water from a kettle over one bowl. leave in the water for 60-90 seconds then drain once the skins start splitting. Peel the tomatoes out of their skins.

[Anonymous No.5797930]

>>5797927
>tfw it's autumn now
>won't be able to get good fresh tomatoes for 6 months

[Anonymous No.5797931]

>>5797928
2. Remove the stem from the tomatoes and quarter. Put into a large put and bring to a simmer. As you cut more, push the new ones into the simmering liquid as fast as possible. This helps prevent separation later on.

[Anonymous No.5797935]

>>5797930
Tomatoes got in season properly 2 weeks ago for me. I'm in Canada and the harvest season's out of balance this year, everything is almost a month late.

[Anonymous No.5797936]

>>5797931
3. Scald 7 pint jars for 5 minutes then drain.

Add 1/4 tea spoon citric acid to each jar.

[Anonymous No.5797938]

>>5797936
4. Ladle in the crushed tomatoes, trying to get as much of the chunks is as possible. use a bamboo skewer to make sure there's no air bubble. Leave 1/2 inch of headspace then add your lids.

[Anonymous No.5797940]

>>5797931
So you don't bother with passing them through a food mill or blender + sieve to get the seeds out?

[Anonymous No.5797941]

>>5797938
5. And process those in a boiling water bath for 35 minutes.

In the mean time, weight out 12 lb of tomatoes and wash them.

[Anonymous No.5797942]

>>5797940
Not for these, I wanted crush tomatoes (with the chunks). Next batch is sauce.

[Anonymous No.5797943]

>>5797941
6. Remove the stem and quarter the tomatoes (seeds and skins and all). Put into a large pot and simmer, covered, for 20 minutes, stirring every 5 minutes.

Then simmer uncovered for a further 20 minutes.

[Anonymous No.5797946]

>>5797943
7. Pass through the coarse blade of a food mill to remove the pulp/skin/seeds. This is -everything- from that 12 lb batch, btw. There's not that much mulch to remove.

[Anonymous No.5797947]

>>5797946
8. Add up to 4 teaspoon of salt to the sauce, to your preference.

Prep 7 jars as before with 1/4 teaspoon citric acid per jar (1/2 teaspoon if using quart jars) and process for 15 minutes.

Continue alternating until you're out of tomatoes.

[Anonymous No.5797949]

>>5797946
Man, using fresh tomatoes to make a sauce is crazy labor intensive. I made enough sauce for a meal twice, and both times it took me nearly an hour before it was simmering down. Didn't have a food mill so I put them in a blender then passed the mix through a sieve.

I really should have bought tomatoes in bulk from the farmer's market and froze up a few batches or done what you're showing us to do.

Where did you get your food mill?

[Anonymous No.5797950]

Next up : lemon Basil syrup.

This is awesome to replace simple syrup when making whiskey sours...

You'll need a large munch of lemon basil (or regular basil), sugar and water.

[Anonymous No.5797951]

>>5797949
Inherited from a friend's parent. Amazon sells the same one for less then 40$ http://amzn.com/B000T3HWR2

[Anonymous No.5797953]

>>5797950
1. Wash the basil then pick the nicer leaves off. So set quantities on this, so keep going until you think "yeah, this should be enough".

Add equal quantities of sugar and water (here, 5 cups of each). Bring to a boil, then lower the heat and allow to simmer/infuse for at least 10 minutes. Remove from heat and allow to cool a bit.

[Anonymous No.5797954]

>>5797949
Oh, also, this sauce is very watery, to be more versatile. i can be reduced down when actually cooking with it, or used as a base for gazpacho as is.

[Anonymous No.5797955]

>>5797953
2. Strain out the leaves.

[Anonymous No.5797956]

>>5797954
Yeah, I knew that. I was freaking out initially because the strained mixture was basically juice, but simmering that down gave it the perfect saucy thickness.

[Anonymous No.5797958]

>>5797955
3. Pour into scalded 1/2 pint jars then process for 10 minutes.

[Anonymous No.5797959]

>>5797958
Partial view of the resulting jars (my friend kept the rest)

[Anonymous No.5797961]

>>5797959
Some of the crushed tomatoes will tend to separate a bit, if they were not put into the simmering liquid fast enough as you were cutting them. Perfectly edible, just a cosmetic defect (like the jar on the right).

[Anonymous No.5797964]

Thanks for showing us the process, OP.

[Anonymous No.5797965]

>>5797964
You're welcome. This was a day's work for two people.

I'm sorting the ones I did earlier, since there seems to be an interest :-)

[Anonymous No.5797968]

Different day's worth of canning... In this one :
- Red wine beets
- Mango Chutney
- BBQ style hot sauce.

This is the night before, btw. I tend to lay out what I'll need ahead of time because I over plan.

[Anonymous No.5797969]

>>5797965
So what exactly would you do with these tomatoes now that you've preserved them?

I want to get into Italian cuisine, but I have no idea in the least of what is actually Italian and not just Italian-American from just looking at online recipes.

[Anonymous No.5797970]

>>5797968
Then after a quick run to the market : all the stuff to be processed.

[Anonymous No.5797971]

>>5797969
Crushed tomatoes are great to throw into soups, half arsed pasta dishes and stuff like that. I like having them around for lazy meals.

The sauce can be simmered down to make soups, sauces, glazes.

I'm not really into "traditional" italian cooking but I'd rather eat good tomatoes then the bland crap we get in winter. And making my own they don't turn into a salt lick.

[Anonymous No.5797973]

>>5797968
>Mango Chutney
looking forward to this one. mangoes are god's testicles.

[Anonymous No.5797974]

>>5797970
For the beets :

Ingredients
3 lb of beets
2 cups red wine vinegar
1 cup red wine
1/2 cup water
1/4 cup honey
1/3 cup brown sugar
Olive oil
black peppercorns
Thyme
Rosemary
salt and pepper

1. Pre-heat the oven to 400F. Brush and peel the beets. Put on a baking tray line with foil and drizzle with olive oil. Add salt and pepper. Roll the beets around a bit to coat them well.

[Anonymous No.5797977]

>>5797974
2. Cover with foil.

[Anonymous No.5797980]

>>5797977
3. Roast for 1h or until tender. Remove foil and allow to cool until they can be handled.

[Anonymous No.5797982]

>>5797980
4. Combine the red wine vinegar, water, honey, brown sugar and red wine in a pot. Bring to a boil. Sterilize 3 jars. Add a few springs of thyme, 1 of rosemary and 1/2 teaspoon of black peppercorns to each jar.

[Anonymous No.5797987]

>>5797982
5. Slice the beets and stuff into the jars. Ladle the hot brine over the beets. Leave 1/4″ of headspace. Wipe the rims, add the covers and process for 10 minutes.

[Anonymous No.5797991]

>>5797987
6. Allow to cool fully and check the seal of the jars.

These are better eaten cold. They will keep in the pantry, no issues but put them in the fridge before you open them so they get cold. Better texture that way.

[Anonymous No.5797997]

>>5797968
>>5797973

5 lbs underripe mangoes (not green, just underripe)
3 cups sugar
1 tablespoon molasses
1 shallot, minced
1 clove of garlic, minced
1 tablespoon freshly grated ginger
2 fresh jalapenos, minced
4 oz tamaring paste
1/2 cup apple cider vinegar
1 teaspoon yellow mustard seeds
2 teaspoon brown mustard seeds
12 black peppercorns
10 green cardamom pods
10 cloves
1 teaspoon kalonji seeds (also called Nigella)
1/2 teaspoon fenugreek seeds
1-2 whole dried red chilies of your choice
1/2 tea spoon salt

1. Peel the mangoes and cut into 1/2" chunks. Put in a mixing bowl with the pits, sugar, molasses shallot, garlic, ginger and half the minced hot peppers.

[Anonymous No.5797999]

>>5797997
2. Allow to macerate for 30 minutes or more.

Then transfer (with all released juices) to a large pot. Add the tamarind paste and vinegar. Roughly grind the mustard seeds and add to the pot. Crush the blackpepper, cardamom pods and cloves. Add to the pot along with all remaining spices.

Bring to a boil then allow to simmer until soft and darkened, about 40 minutes.

[Anonymous No.5798000]

>>5797999
3. Fish out the pits and scrape off as much flesh as you can. Add the flesh back to the pot, discard the pits.

[Anonymous No.5798002]

>>5798000
4. With a potato masher or an immersion blender, break down the last remaining mango chunks (careful with the blender, you don't want to liquidize too much). Cool a spoon full of the mix and taste. add hot pepper if you feel it needs it. Add the cilantro if using. Then bring back to a boil for 5 more minutes.

[Anonymous No.5798003]

>>5798002
5. Scald 6 1/2 pint jars, transfer the chutney to them, then seal an process for 10 minutes.

[Anonymous No.5798009]

>>5797968
And the sauce is this recipe.

Pour into pint jars and process for 15 minutes.

[Anonymous No.5798011]

That day's results..

[Anonymous No.5798014]

>>5798000
this pic made me salivate. i always chew on the seeds a bit to get the last bit of juice when i'm eating a mango, it's probably so good with all the spices and seasonings. saved recipe

[Anonymous No.5798021]

>>5797958
Forgot to post how to use this...

1 1/2 ounces whiskey
1 1/2 ounces lemon juice
3/4 ounce syrup
Maraschino cherry for garnish (optional)

[Anonymous No.5798104]

Hey Op, thanks for starting this thread again! Fellow canner here, I'll post some pics.
L to R, peach salsa, peaches, pears

[Anonymous No.5798169]

>>5798104
Looking good :-)

[Anonymous No.5798276]

here's a couple of recipes I've already tuned into verticals.

[Anonymous No.5798280]

>>5798276

[Anonymous No.5798283]

>>5798280

[Anonymous No.5798330]

Op, can you post the candied jalapeño recipe again please?

[Anonymous No.5798334]

>>5798330
That was a different Anon and I, sadly, did not save it before the thread died. If he is stll around he may hear your plea?

[Anonymous No.5798360]

L to R
Raspberry chipotle, raspberry, raspberry lavender jam (all seedless).

[Anonymous No.5798363]

L to R
Tomato, chokecherry, lavender

[Anonymous No.5798366]

Peach jam

[Anonymous No.5798371]

Pickled jalapeños.

[Anonymous No.5798482]

>>5797935
Yep picked up a 25 pound case for 5.99 2 weeks back and spent about 15 minutes in the store sorting out the tomatoes in my case with better ones from adjacent cases

[Anonymous No.5798532]

>>5798482
Ain't no shame in your canning game!
I do this too.

[Anonymous No.5798548]

>>5798482
>>5797927
>all these super as fuck low prices

lol I've been selling my tomatoes and peppers for $5 a pound. They are organic, nothing but water goes on them and they grow in 2-3+ year old composted manure and yard waste. 50lbs of tomatoes would be $250. And, I don't have enough product to meet the demand. My chicken eggs are only $2/dozen and kale is only $3/pound though.

I have tons of canning to do, but I'm being lazy.

[Anonymous No.5798572]

>>5798548
When fruit goes on sale I go on a canning spree. Recently raspberries were Dow to 1$ a 6oz pack. I bought 30 packs and made a ton of raspberry jam. Same thing happened when peaches went down to .99$ a lb.

[Anonymous No.5799591]

Bump

[Anonymous No.5799688]

>>5798572
I did that every year until I started gardening for myself. I even got a business license so I could buy big bulk quantities right from the warehouse and not from the store. It saved me tons of money on purchased foods.

[Anonymous No.5801340]

>>5799688
That sounds awesome.

[Anonymous No.5801349]

ITT: botulism

I would not trust anyone's home canning unless they got their hands on some thermocouples and monitored the cold point in their jars/cans. botulinum toxin is too gnarly to fuck with

[Anonymous No.5801366]

>>5801349
Botulism is pretty uncommon.

http://www.cdc.gov/nczved/divisions/dfbmd/diseases/botulism/#how_common
>In the United States, an average of 145 cases are reported each year.Of these, approximately 15% are foodborne,

[Anonymous No.5801373]

>>5801366
A 0.0000069% statistic is just too much for some people.

[Anonymous No.5801381]

>>5801373
>>5801366
>implying those home canning heroin smoking hippies ever report to the health authorities

[Anonymous No.5801388]

I wish I had the space to do all this stuff, or knew somewhere I could do something like this. where I live right now the tomatoes are out of season and even the shitty flavourless ones at the supermarket are setting me back $8-9 USD per kilo. Sucks.

[Anonymous No.5801428]

Here's the link for the CDC survey of botulism in 2012

http://www.cdc.gov/nationalsurveillance/PDFs/Botulism_CSTE_2012.pdf

It's interesting to note that 88% of the cases of botulism occurred with men improperly canning food. There were 25 cases of food born botulism, 12 of which originated from brewing prune (jailhouse alcohol).

[Anonymous No.5801432]

>>5801428
*Brewing pruno

[Anonymous No.5801461]

>>5801388
>he doesnt have the space

no, you are just to lazy

[Anonymous No.5801648]

Looking for some unique pear recipes! Please share fellow canning anons!

[Anonymous No.5802130]

Bump

[Anonymous No.5802167]

>>5801428
>160 cases of Botulism poisoning in 2012

Wow, that's like nothing at all.

[Anonymous No.5802896]

>>5801349
If you stick to acidic/high sugar stuff you're very safe. You need to pressure can anything low acid, any meat and any fish. Most cases are from asparagus, fish and meats.

>>5801388
You need 2 big pots and a counter top, or table or top of a washing machine to put things down one.

[Anonymous No.5804661]

Daily canning bump!
I'll be putting up pickled hatch chiles all day, I'll post pics of the process later.

[Anonymous No.5805362]

>>5804661

Ecuadorian lemon peppers canned with garlic, lemon slice, and a grape leaf.

[Anonymous No.5805396]

>>5805362
Aji Lemon?
Would you send me seeds? I LOVE this pepper!

[Anonymous No.5805432]

>>5798280
is it any good? what do you use it for?

[Anonymous No.5805500]

>>5798363
Yum

[Anonymous No.5805529]

>>5805432
It is awesome in a warm bagel with salted butter. Could see it being used in other ways too but I ate it all as a breakfast thing.

[Anonymous No.5805892]

Canning peppers
1/4
Pickled Red and greed jalapeños with lemon peel

[Anonymous No.5805899]

2/4
Pickled red and green hot hatch chiles

[Anonymous No.5805908]

Bonus!
The water in the chile bags. I freeze it and add it to lots of stuff for a smoky flavor.

[Anonymous No.5805912]

4/4
Here's the smoky niggers after freezing. Each one is about a teaspoon.

[Anonymous No.5805916]

>>5805912
SMOKY NUGGETS Jesus!

((I am not a racist))

[Anonymous No.5806095]

>>5805892
I am guessing you would use that as some kind of relish?

[Anonymous No.5806100]

>>5805916
>((I am not a racist))
if you ever feel the need to say this, you're racist

[Anonymous No.5806113]

>>5805912
you are a colossal racist

[Anonymous No.5806269]

>>5806095
I'm really not sure yet. I had some jalapeños left over from pickling them. I decided to dice up the remaining slices, add some lemon peel, and can it in 4oz jars with the hatch chiles.
I'll think of something to do with it, it was just too easy to go ahead and chop and can it.

[Anonymous No.5806861]

>>5806269
Canned peppers.

[Anonymous No.5806882]

I was making zucchini bread today i had no eggs left so i used some of my home canned peaches
10/10 i ate the rest of the peaches

[Anonymous No.5806893]

Do I need got out and buy some machinery to do this shit?

[Anonymous No.5807235]

>>5806893
If you stick to acidic/sugary things, no. You will need :
> a large stock pot for your waterbath
> 1 large soup pot for cooking stuff in
> mason jars, rings and lids
> mason jars tongs
> s canning rack to put at the bottom of your waterbath (or you can fake it with a layer if the rings... You just don't want the jars touching the bottom of the pot)

[Anonymous No.5807496]

>>5806861
Nice!

[Anonymous No.5807515]

>>5806893
Wal-Mart often sells a starter kit at this time of year.

[Anonymous No.5807601]

>>5807515
Here's a pic of the starter kit. It can be used with most large pots.

[Anonymous No.5807636]

>>5797922
> mfw I literally had a closet full of mason jars after my mom passed away and couldn't give them away even when I offered to deliver them.

Ended up keeping a couple for rice and beans and such and taking the remaining 9000 mason jars to the recycling center.

[Anonymous No.5807655]

>>5807636
I would have taken every single one of them even if they had to sit outside in my yard while I build another pantry to house them in.

I was gifted over 400 30+ year old canning jars that still had all the food inside. It was in an old dark, once flooded cellar and nearly all the list had corroded off. It had some of the worst abominations of sludge I've ever seen or smelled in my life. I had to open every single jar, dump its contents into a big putrid pile, and truck them home (stacked up over the top of the truck cab in boxes). Then I had to spend about 3 days scrubbing, washing, and sterilizing them.

At local prices, that was about $550 worth of jars. It was worth the work though.

[Anonymous No.5807709]

>>5807655

My dad had built my mom a closet in the basement for her canned goods;
full height, 4' wide and 16" or so deep with shelves from top to bottom, full
of mason jars (mostly 1 quart Ball brand but there were some Kerr and Knox
also) and all the mason jars were empty and clean (baring some dust) but
NOBODY wanted any of them and while I felt kinda bad scrapping them,
I had no use for them and wasn't about to cart them back to my house.

Kept several pint jars as hillbilly drinking glasses, a couple of quart size and
a couple of half-gallon sized jars for dry food storage but all the rest went to
the recycling center.

When I was a little kid, half our backyard was a garden, plus black and red
currant bushes along each side and a Golden Delicious apple tree, a sour
cherry tree, a plum tree (loved mom's Polish style plum jam) and two black
cherrie trees.

Come the end of summer / early fall, mom would can the shit out'a all that
and we'd enjoy food from our garden all winter long.

But after dad died and mom got older, the more and more or garden became
lawn, as she just couldn't put in the effort anymore.

[Anonymous No.5807977]

Raspberries on sale for .88$ a pack? I'll take 36 packs please!

[Anonymous No.5808013]

>>5807977
>driscoll's produce

[Anonymous No.5808021]

>>5807709
that jar looks cozy as fuck

[Anonymous No.5808048]

>>5808013
>Hating on my good deal

[Anonymous No.5808065]

>>5807977
so are you going to melt them down into jam or freeze them for smoothies?

[Anonymous No.5808099]

>>5808065
He could also pickle them I assume. Wonder what that would taste like.

[Anonymous No.5808145]

>>5808065
Well, I've already made raspberry chipotle jam and raspberry lavender jam (both seedless). I'm not sure what I'll do with them.
>>5808099
Lots of fruit pickles well (peaches, crabapples, cranberries, apples), but raspberries fall apart so easily, I'm not sure they would survive in pickle form.

All in all, I'm open to any ideas!

[Anonymous No.5808149]

>>5797922
>Home canning
>posts image of jars

[Anonymous No.5808171]

>>5808149
So? Home canning is done with glass jars. Serious canners accumulate lots of empty jars. Op's original post pic is accurate.

[Anonymous No.5808680]

>>5807977
Am jealous.

[Anonymous No.5809406]

Bump!

[Anonymous No.5810330]

This >>5806861 anon again. I canned some more hot peppers last night. One of my gloves got a hole in it. My hand is still on fire!

[Anonymous No.5811548]

>>5810330
Ouch. Try grease remover (the stuff mechanics use)

[Anonymous No.5811855]

>>5811548
Thanks for the suggestion, but I don't think it will work. Whenever My hands come into contact with hot peppers they always burn and tingle for days after.

[Anonymous No.5811865]

>>5811855
the stuff helps remove the capsain.

[Anonymous No.5812053]

>>5811865
When I process peppers, it's an all day thing. Hours and hours of exposure to pepper juice. It's in my skin. It's already absorbed. No amount of washing and/or degreasers will remove it. The tingly sensation is the capsicum effecting the nerves in my hands.
Doctors have used capsicum concentrate in knee surgery to dull the nerves, helping people to move and recover faster.

[Anonymous No.5812057]

>>5812053
I don't understand. You didn't realize there was a hole in your gloves the entire time? Or you just didn't bother to swap your gloves out?

[Anonymous No.5812065]

>>5812057
I change them whenever I notice, but they get knocked often and I don't always notice right away. Putting up peppers is a once a year job. I always forget to buy tight fitting gloves and I always end up wearing my husbands baggy-fingered gloves.

[Anonymous No.5812125]

>>5812053
It isn't to dull the nerves, per se. It increases blood flow to the are a great deal. That is what helps healing more than anything.

[Anonymous No.5812180]

>>5797922
>Read about canning
>Want to try that shit
>Buy cans
>Turns out they are some off size bottle
>All the recipes on the internet are for a larger size bottle
>Grew up in the metric system
>All the recipes are in imperial
>Everything I make tastes saltier than salt

[Anonymous No.5812195]

>>5812180
Google will do the metric/imperial conversions for you..

What recipe did you try to follow?

[Anonymous No.5812199]

>>5812195
I forgot to add "pic related"

The real issues I believe were:

1. I used salt and pickling spice mix
2. When you boil the brine, how do you ensure that the spice is evenly distributed between bottles? The later bottles were the ones with all the coriander.

[Anonymous No.5812220]

>>5812199
I put the aromatics in the jars.. See >>5797982
I boil anything that will dissolve but put the solid pieces in equal amounts in the scalded jars.

[Anonymous No.5812252]

>>5812125
There are several studies that say that capsicum directly effects the nerves. You can google it yourself, but here is a link-

http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/herbsvitaminsandminerals/capsicum

>There is some evidence that capsaicin may be useful in managing post-surgical pain from mastectomy, thoracotomy (chest surgery), amputation, and other surgery related to mainstream cancer treatment.

[Anonymous No.5812268]

>>5812180
>saltier than salt
>Doesn't know how to cook, puts too much salt in, can blame measure conversion.
The frozen meal section was made for your kind.

[Anonymous No.5813202]

[Anonymous No.5813206]

>>5812268
Anyone has a good bread and butter pickle recipe?

Picture related left me disapointed.

[Anonymous No.5813208]

>>5813202
That is beautiful! What is it?

[Anonymous No.5813220]

>>5813208
Try google reverse image search, wanker

[Anonymous No.5813231]

>>5813202
looks like the water when i made sauerkraut from purple cabbage

[Anonymous No.5813237]

>>5813220
Most posters have been posting their recently done haul. Hence the attempt at keeping a conversation going, by asking an open ended question ; in hopes of leading to further information exchange.

[Anonymous No.5813240]

>>5813208
Lavender jelly.

[Anonymous No.5813307]

>>5813237
I appreciate your effort in keeping this thread going.
>>5813220
Go be rude somewhere else.

[Anonymous No.5813330]

>>5813240
Neat. What do you use it for? Wouldn't lavender have a very bitter taste on it's own?

[Anonymous No.5813358]

>>5813330
Nah. You add lemon and of course lots of sugar, it's not bitter at all. I like it on biscuits.

[Anonymous No.5814292]

>>5813358
thanks! I'll have to try it.

[Anonymous No.5814368]

Made pickles with my son with nothing but apple cider vinegar and dill leaves (I know, I should have used seeds).

Entered them in our hometown's version of a county fair and got first place.
>mfw

[Anonymous No.5816104]

>>5814368
Congrats anon.

[Anonymous No.5816128]

>>5797997
>>5797999
>>5798000
>>5798002
>>5798003
Dear Sir, you are the kind of anon who are the very reason for which I lurk ck.

[Anonymous No.5816167]

>>5807709
I'm sorry for your loss.

The loss of your familial traditions, I mean.

[Anonymous No.5816226]

>>5816167
My paternal grandmother was the only one in the family who did canning. Now I'm the only one. I think of her often, but especially when canning.

I miss you Memaw ;_;

[Anonymous No.5816298]

>>5807235
What rings are you talking about ?

[Anonymous No.5816302]

>>5816298

The rings that hold the lids on. Pic related. The thing on the left.

[Anonymous No.5816329]

>>5814368
>tfw no son to can with

[Anonymous No.5816392]

>>5816329
I feel your pain anon. Three years of trying and no kids yet. I don't want to be the only one in my family still canning. My sister and brother are interested in learning, but I live on the other side of the country now...

[Anonymous No.5816743]

Making sarvice berry jam today! I'll post pics of the process.

[joker, the archiver !PeDOPOI/f2 No.5816751]

>>5797958
Le canning face

[joker, the archiver !PeDOPOI/f2 No.5816757]

Long does the canned food last before it expires?

[Anonymous No.5816777]

>>5816226
I hope some day you have someone to pass it.

[Anonymous No.5816825]

>>5816777
Aww, thanks anon!

[Anonymous No.5817218]

>>5816757
That depends. Most home canned food is good for about a year. That's why people who can tend to have a lot of stuff. You preserve what's in season and then you can eat it the rest of the year. For instance, you can a bunch of peaches in the fall and eat them all year.That means you have a couple of dozen jars of peaches sitting around for a while. Then comes apples, citrus and other exotic fruit. Then the spring comes with berries, onions, ramps, beets and turnips. Beans come in the summer with tomatoes. Then corn and squash. Then it's fall again, and hopefully you have eaten up all of last years peaches before it's time to can some more.

[Anonymous No.5817249]

>>5816757
>>5817218
Mine last for many years. I water bath and pressure can. 3 years is easy for just about everything. Some stuff I've had at 6 years and it was still fine in color and taste.

The trick is to can it properly. I you do even one step wrong, the content can oxidize far before their time.

[Anonymous No.5817314]

apple and blackberry jam i made on saturday.
open kettle canning, which isnt recommended by USDA (good thing im not in the US)

900g bramley apples
2.7kg wild blackberries
3kg sugar
juice of 1 lemon
bramleys are p tart and blackberries are fairly acidic on their own. stew the fruit with the juice of the lemon for about 15 minutes (its a lot of fruit), take off the heat and add the sugar slowly, stirring as it dissolves. put back onto the heat and boil vigourously for about 25 minutes (might take longer if you have a low powered hob) until the jam reaches the setting point (recommended over 105C or 220F). remove from the heat and ladle direcly into hot sterilised jars and seal.

on a related note, these jars will not last long in this house, one of the small jars (orange rubber seal) is already nearly finished

[Anonymous No.5818031]

This >>5816743 anon. The service berries did not go as planned. I added a gallon of water to my berries (just enough to cover them) and I only got 2 cups of juice. So I decided to buzz them up in the blender. The berries congealed into a mass that can only be described as snotty. The more water I added, the thicker it got. It ended up with a consistency somewhere between jello and pudding. I don't know what to do. I don't want to add anymore water, I've already added 12 cups total!
Please someone help! Husband and I used to own a juice bar. I have juiced a ton of different fruit. I'm an experienced jam and jelly maker. I have never encountered something like this before (well, perhaps chia seeds would be close).

[Anonymous No.5818106]

>>5801428
>occurred with men improperly canning food

Das sexiss.

[Anonymous No.5818124]

>>5813208
Is dat purple drank, nigga! Shheeeeeit we gon get FUCKED UP 2nite!!! smh

[Anonymous No.5818253]

>>5808013
is driscroll shitty?

[Anonymous No.5818334]

>>5818253
it's just the mass market strawberries. grown in california i think.
i like to eat local strawberried because i'm a foodie :)))

[Anonymous No.5818526]

>>5818334
Local fruit is hard to come by where I live. I bought all those raspberries because they don't grow well in my zone 3 home in the Colorado Rockies.

[Anonymous No.5819387]

Bump!

[Anonymous No.5819392]

Anybody here add preservatives to their canned goods? I'm looking to can my own fruits and veggies for a zombie apo/k/alypse.

>>5816751
glad to see I'm not the only one who saw a face in that pic

[Anonymous No.5819434]

My mom makes almost 50 gallons of marmalade every year and cans it.

This thread has me missing home.

[Anonymous No.5819923]

>>5797922

Making a batch of Peach Marmalade. Shit is going to be cash.

Recipe:
2kgs (4.4lbs) of Peaches.
2litres (4cups) water.
896grams Sugar (4cups)
Slices peaches to remove pit then add to large pot with sugar and water. Put heat on medium and wait for 90 to 120mins before canning.

Be sure to also stir pot at least every 15-20mins.

[Anonymous No.5819929]

>>5798371
My nigga.
I like to put habaneros in my batches.

[Anonymous No.5819939]

>>5805912
>>Smoky niggers.

Lel. Been to /pol/ recently? I bet they'll love that.

[Anonymous No.5820364]

>>5818031
I.. have no words? I usually add water after blending berries so I have no idea what cause that?

[Anonymous No.5820395]

>>5820364
Right!?!? It's still in one big blob in the jelly bag downstairs, with about four cups of liquid under it.

[Anonymous No.5820408]

>>5818031
Oh, I know why.

Serviceberry seeds have lots of mucilaginous material. You need to separate the seeds from the rest of the berry. You can do this using a juicer like Squeeze-O. Once you have juice and pulp, minus the seeds you can continue with your normal jelly/jam making recipes.

Don't use the seeds in those recipes because of the very problem you encountered. FYI, you can use some seeds in tea to make a throat soothing beverage because of their mucilaginous content.

As for fixing this? I'm afraid you can't. At least not that I know of.

[Anonymous No.5820416]

>>5820408
>>5820395
Well, I suppose you can add sugar to it and use it as is. Sugar and heating might break it down enough to process further. Worth a try if it works then tell us all.

[Anonymous No.5820522]

>>5820408
Thanks for the info. I've never made service berry jam, having not lived where they grow until about a year ago.

Any warnings before I process the chokecherries?

>>5820416
How much sugar should I add per cup of pulp?
I really want to get rid of the seeds. If I can't separate them out, I'm dumping it all. I hate seeds in my jam. I even remove them from my raspberry jam.

[Anonymous No.5820529]

>>5820522
>chokecherries

cool name. american english can be so beguiling sometimes.

[Anonymous No.5820537]

Speaking of mason jars.
/diy/ and /g/ crossover post.

[Anonymous No.5820562]

>>5820529
They got that name because the berries are rather bitter and sour (but much nicer once sugar is added).

[Anonymous No.5820589]

>>5820562

Figured as much. It's just a nice name. Chokecherry may well be my first daughter's middle name in the unlikely even that I ever have a daughter and haven't forgotten all about it by then.

[Anonymous No.5820599]

>>5820522
Just experiment with the sugar amount. Google up some chokecherry jam/jelly recipes. As for the seeds, you really need to get devices like these,

http://www.pickyourown.org/canningstrainers.htm

They make the world of difference and open up tons of other food canning opportunities.

[Anonymous No.5821515]

>>5820599
I'll report back tomorrow!

[Anonymous No.5822681]

Bump for sarvice berry anon!

[Anonymous No.5822925]

>>5816298
You're a yankee, aren't you?

[Anonymous No.5823390]

anyone have hot salsa canning recipes? i'll take either red or green.

[Anonymous No.5823420]

>>5823390

[Anonymous No.5823974]

>>5820522
How did the chokecherries come out?

[Anonymous No.5824010]

>>5822681
Service berry anon here!i ended up with eight cups of juice. The rest I tossed. It wouldn't thin out and I wasn't able to remove the seeds. I'm hoping to turn the juice into jelly this evening. I'm looking at recipes now (I have powdered and liquid pectin so I have options).

>>5823974
I haven't gotten to them yet. They are third in line behind the service berries (already juiced) and the raspberries (3 cases in the freezer). The choke cherries will be ok for now, they are also in the freezer.

[Anonymous No.5824017]

>>5824010
Cool. Post pics of your progress and stuff. I'd be interested to see in all cases.

[Anonymous No.5824035]

>>5824017
If this thread is still around when I get to the chokecherries and raspberries, I'll post pics.

[Anonymous No.5824817]

>>5824035
Sounds good.

[Anonymous No.5825097]

Nightly bump! See y'all in the morning!

[Anonymous No.5825512]

>>5797974

Have you ever tried roasting your beets with the skin on? All you need to do to peel them after roasting is be patient. Once they are cool enough not to cause 3rd degree burns grab the meristem/root end and push the skin off. Its like an onion where the next layer is perfectly delicious and juicy. Plus you dont need to peel/waste time on peeling

[Anonymous No.5826113]

>>5825512
Yeah, I do them like that sometimes. I ran into a stubborn batch a while back where the peel just would not come off the warm beets, so I got into the habit of peeling them first.

[Anonymous No.5827011]

Service berry anon here! I was all set up to turn juice into jelly when I realized I'm out of jars! So I'm going to make a quick trip to the store and I'll post pics of the jelly making process.

[Anonymous No.5827421]

>>5827011
Here we go!
8 c service berry juice
1/2 c lemon juice
2 boxes pectin
9 c sugar

Pic is pectin, sugar and lemon juice

[Anonymous No.5827519]

>>5827421
>>5827011
Well, I done goofed, canning anons. I forgot to take more pics during the process. I'll post pics of the jelly when it comes out of the pot.

[Anonymous No.5827793]

>>5827519
It's all good. It's the intention that counts.

[Anonymous No.5828398]

>>5827793
Thanks anon! Everything happened so fast, I just forgot!
Here's a pic of the finished jelly.

[Anonymous No.5828415]

>>5828398
WA LA

JELLY

[Anonymous No.5829585]

>>5828398
Looking good! Hope it tastes good after all your troubles.

[Anonymous No.5830063]

>>5829585
It is good! Not too sweet, with a deep bass note kind of flavor. Like blueberry but not tart at all.

[Anonymous No.5830804]

Here's a neat website with pretty jars. She has some nice labels you can print out too.
Pic is from her site.

http://www.thesweetestoccasion.com/2010/02/homemade-jam-recipes-diy-jam-jar-labels/

[Anonymous No.5831730]

>>5830063
Cool. I'll have to be on the look-out for them. Never seen them available around here.

[Anonymous No.5832996]

>>5831730
Where do you live? Service berries are also known as Juneberries, but they don't come ripe in June where I live.

[Anonymous No.5834304]

>>5832996
Canada. I've jsut never seen them.