Canning Thread

[Anonymous No.6575936]

Watcha canning anons?
Post pics, questions and recipes!

[Anonymous No.6575957]

Gonna do tomatoes, jams and shit.

It's still way too early in the summer to do that though.

[Anonymous No.6575965]

Strawberries are in season. So is rhubarb, citrus, pineapple and in some areas early peaches.
There is always something to can.

[Anonymous No.6575969]

>>6575965
Not where I live.

[Anonymous No.6575995]

>>6575969
I live in the northern Rockies in a ski town. We only have 39 frost free days all year. And yet there is plenty of stuff to can already. Unless you live at the North Pole there is something to can in your area.

[Anonymous No.6576003]

>>6575995
Not things I like anyway.
The earliest thing I can is strawberries and it's still a couple weeks early here.

[Anonymous No.6576026]

>>6576003
Where do you live? Here strawberries have been in for weeks. They recently went on sale for 1$ a pound. My freezer is full of strawberries.
Lilac flowers are also blooming. I'm going to make lilac lime jelly tomorrow.

[Anonymous No.6576038]

>>6575995
>I live in the northern Rockies in a ski town
Smithers?

[Anonymous No.6576044]

>>6576038
Nope.
I'm not going to get specific about where I live since there aren't many ski towns in Colorado.

[Anonymous No.6576045]

>>6576026
Montreal. We've had a particularly cold and shitty spring and we're only a few days into strawberry season. They still taste like unripe shit so I'm waiting a week or two.

[Anonymous No.6576062]

>>6576044
>Colorado
oh, my grandma is near small ski town in BC and she used to make canned peaches every year

>tfw peaches & cream at grandmas house

[Anonymous No.6576083]

>>6576062
I put up about ten pounds of peaches a year.
Peach pie filling, peach jam, peach jelly, canned peaches and peach syrup. I also freeze a few gallons of sliced peaches. With all that processing I always have a pile of peach skins left over. I make them into peach vodka and peach skin jam.

[Anonymous No.6576249]

Rhubarb ginger jelly.
I made this yesterday with 'barb I found growing at an abandoned homestead. I got 7 jars from 5 lbs of rhubarb.

[Anonymous No.6576251]

Pineapple jalapeño syrup.
This is amazing as a base for cocktails.

[Anonymous No.6576390]

>>6576045
Yay I am not alone.

Planning a few jam recipe (strawberry, snap dragon, maybe blueberry ) one the season rolls in. Some mango chutney.

And a shit ton of tomatoes later this summer /fall.

[Anonymous No.6576416]

>>6576390
>snap dragon
Are you making a blossom jelly?
I love flower based jellies. I've made lavender and lilac jelly before, and I would like to make apple blossom and honeysuckle.

[Anonymous No.6576424]

>>6575936
i'm too afraid of botulism to can anything

[Anonymous No.6576436]

>>6576424

People been canning for almost 200 years, stop being a faggot.

[Anonymous No.6576437]

>>6576424
You should do a little research on botulism. Food born botulism is not common at all. There are only about a dozen cases a year in the US and most of those comes from drinking prison wine.

[Anonymous No.6576460]

>In the lower 49 states, a noncommercial food item was implicated in 70 (91%) events, most commonly, home-canned vegetables (44%).

http://wwwnc.cdc.gov/eid/article/10/9/03-0745_article

just sayin. i homebrew but the alcohol and acidity from the hops make it bacteriostatic for c. botulinum.

[Anonymous No.6576476]

>>6576416
This recipe
http://spicetrekkers.com/snapdragon-preserve/

[Anonymous No.6576488]

>>6576460
[citation needed]
Do you have stats from the USDA and/or CDC for 2014?

[Anonymous No.6576494]

>>6576476
So it doesn't have any snapdragon blossoms in it?
Why the name then?

[Anonymous No.6576500]

>>6576488
i mean, that's from 1990 to 2000, I don't think canning technology has really advanced all that much in that time frame. i'm not saying don't do it, but sanitation would have to be key in doing it correctl

[Anonymous No.6576503]

>>6576500
Not good enough.
Show me recent stats from credible sources or btfo.

[Anonymous No.6576516]

>>6576494
It's just the style;-)
It is just dried fruits and rhum and nuts. The reason I am waiting to make it is only because I like doing a few things at once if I set up all my canning stuff.

[Anonymous No.6576527]

>>6576503
>2015
>not knowing what btfo means

i found 2012, most recent the cdc has done 13/25 cases for foodborne botulism came from home canning, the other half were pruno.

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

[Anonymous No.6576814]

>>6576516
Huh. In the US we call preserves with nuts a conserve.

[Anonymous No.6576833]

>>6576527
>eason I am waiting to make it is only because I like doing a few things at once if I set up all my canning stuff.
>>>
> Anonymous 06/07/15(Sun)16:21:03 No.65765
25 cases

come on

[Anonymous No.6576890]

>>6576833
I do the same thing, however I do many small batches all year long. I just used up the peaches and salsa from last year. That leaves room for plumbs and cherries. Once I finish the cherries and plums from last year I have room for this years peaches and salsa. Everything is in rotation, everything gets eaten and replaced.

[Anonymous No.6577081]

>>6576833
If I bring out all the jars, bring the big stock pot to a boil, I am not processing only 5 pints of preserves. I'll aim for 15-20 and a few different kinds.

>>6576890
I try to keep my rotations good. But I always end up with skip years. I still have 9 jars of pear butter for example so I won't make any this summer unless i decide to make baskets of goodies as gifts for people.

[Anonymous No.6577237]

>>6577081
>If I bring out all the jars, bring the big stock pot to a boil, I am not processing only 5 pints of preserves
I totally get that. I live at a high elevation, so it takes my jars a full hour to come to a boil. Then another ten minutes to sterilize the jars. Instead of large batches of one thing, I will do five batches of 6-10 jars. I try to do as much prep work the day before as I can (boil, mash and strain fruit for juice; pre chop stuff etc etc). I can do six batches in one day if I start before noon.

>I always end up with skip years. I still have 9 jars of pear butter for example so I won't make any this summer
That happens to all canners I think. Especially if you are adventurous. I have a dozen 4oz jars of chopped roasted hatch peppers (mild and hot, red and green) that I canned last year. I have only used two jars. The peppers turned out mushy. Hours of skinning, rinsing, de seeding and chopping slippery peppers. Wasted. I may add some of them to salsa this year, but I won't be canning those again.

[Anonymous No.6577794]

Bump

[Anonymous No.6578389]

Op here. My latest project is white lilac grapefruit jelly. I steeped the lilac in hot water over night, now I just need to add grapefruit juice, sugar and pectin. I'll post pics when I can.

[Anonymous No.6579322]

[Anonymous No.6579338]

>>6575936
Would recommend some sloe jelly, strain that fucker and get some high powered jam up in you.

[Anonymous No.6579368]

>>6578389
How did it turn out?

[Anonymous No.6579575]

>>6579368
Well; I got the tea made and strained, but I had to help husband at work all day today. So hopefully I can get it done tomorrow.

[Anonymous No.6580781]

Bump

[Anonymous No.6581784]

>>6579575
>>6579368
>>6578389
I didn't have time to can today, so I put the tea in the freezer for now.
Pic related.

[Anonymous No.6582728]

>>6581784
Neat!

[Anonymous No.6583918]

Does anyone have any experience with pressure canners?

[Anonymous No.6584826]

>>6583918
nope, sorry. Never bothered to buy one.

[Anonymous No.6585007]

>>6581784
Well, my white lavender jelly was a bust. I tried to mix it with orange juice (the store had no good grapefruit), but it was just too bitter.

[Anonymous No.6585010]

>>6575936
blueberry-rhubarb jam. Shit's so cash.

[Anonymous No.6585050]

>>6585007
Maybe with apple, to cut the bitterness of the flowers?

[Anonymous No.6585342]

>>6585050
I also tried some sweetened apple juice. Shit was so nasty. I spent several hours picking, de stemming and cleaning 5 gallons of lilac blossoms. I'm going to give it one more try tomorrow, and make a 1:1 syrup (1 cup tea and 1 cup sugar) and see if that's any good.

[Anonymous No.6585351]

I bought some ginger preserve at the grocery store a while ago and really liked it. How would I make it myself?

[Anonymous No.6585352]

>>6576249

>>6576251
Yum and yum! That syrup looks very cool. Did you actually use pineapple and jalapeno? Did you just go with juice?

[Anonymous No.6585499]

>>6585351
Ginger preserves sounds awesome! I'm already thinking of three variations you could make with a ginger base (a savory jelly, ginger cinnamon, ginger soy onion jam). I did find a ginger jam recipe-
>http://www.food.com/recipe/ginger-jam-169610

>>6585352
>Did you actually use pineapple and jalapeno? >Did you just go with juice?
Yes and yes. I made juice from fresh pineapples, and I simmered chopped jalapeño in it.

[Anonymous No.6587001]

Bamp

[Anonymous No.6587213]

So what exactly do you can, as in what makes it worth it?

I see this thread all the time and it has made me curious.

[Anonymous No.6587224]

>>6587213

Currently the only thing I can is three kinds of pickles: cucumbers, onions/shallots, and peppers. Why? Because I like the taste of my recipe better than store-bought.

When I used to have a garden I canned the excess veggies so I could eat them out-of-season.

[Anonymous No.6587423]

>>6587213
I usually can :
- beets (I like my recipe better than store bought)
- jams (local fruits out of season is awesome)
- hot sauce (see above about recipe )
- mango chutney
- crushed tomato and tomato sauce (control over the salt)

And it is plain fun, to me. Tiring after a full day but fun.

[Anonymous No.6587531]

>>6587213
I love fruit, but I live in an area that has a lot of snow. Six months of a lot of snow. So when fruit is in season I want to set some back. My freezer and fridge space is limited, so I chose to can my fruit.
I can mostly fruit in various forms; jam, jelly, syrup, pie filling and preserved while in light syrup or water. I also do a few tomato based things; salsa, pasta sauce and while tomatoes.
I recently got a new pressure canner. I want to put up potatoes, beans (green and dry) and stock.

[Anonymous No.6587544]

>>6587423
oh, and pears in syrup. Because they are the bomb.

[Anonymous No.6587828]

>>6585342
Any luck with the simple syrup?

[Anonymous No.6587846]

>>6587828
I actually have the canner going right now. I'm going to put up cherries in light syrup, blackberry cinnamon syrup and then the white lilac syrup. Hopefully this htread will still be here tomorrow and I'll post pics.

[Anonymous No.6587866]

>>6587846
It's close to a week old, we should be good...

Makes me think I am out of brandied cherries... i should add those to my to-do list.

[Anonymous No.6588567]

>>6576503
are you that same faggot who fucking whines about sauces all the time and then resorts to name calling like a little girl when theyre provided?

[Anonymous No.6589034]

>>6588567
What? No. I don't even really see much room to discuss sauces, except tomato sauce. Everyone has heir own version of that.

[Anonymous No.6589476]

I got those cherries canned!
One pound of cherries turned into three 8oz jars. Ok, maybe 4 if you don't eat any during the process. Speaking of process, here's how to can cherries-
- wash, stem and pit one pound of cherries
- place in a Baggie and add one cup of sugar
- let cherries and sugar stand over night, this allows the sugar to pull juice from the cherries and slightly toughen the fruit (so it stands up better to the canning process)
- add just enough water to cover the cherries in liquid (about 1/4-1/2 c)
- let sit a few more hours
- drain cherries and bring the juice to a boil
- ad cherries and bring to a boil
- boil for 10 minutes
- ladle cherries into hot jars and cover with hot juice

[Anonymous No.6589479]

>>6589476
Marlo approved!

[Anonymous No.6589484]

>>6589476
>>6589479
Dammit 4chan!
Work with me here!

[Anonymous No.6589989]

>>6587828
Well anon, the lilac syrup turned out terrible as well. Much too bitter, even when cut with lime juice and diluted 50% with sugar. I'm not sure what went wrong, I've made lavender jelly before and it turned out wonderfully. I was using a known recipe, so this wasn't something I pulled out of my ass (although it tastes like it).

Anyone know what to do with 4 gallons of lilac tea?

[Anonymous No.6590001]

>>6589989
use it as an insect deterrent in your garden?

[Anonymous No.6590014]

>>6590001
No garden.
>sadcat.jpg

[Anonymous No.6590788]

Blackberry cinnamon syrup.
This one is my husbands favorite.
He says it's good mixed with gin.

[Anonymous No.6591623]

>>6590788
Nice!

[Anonymous No.6591631]

________________________________

Everyone who has posted above the line is a massive faggot. Feels good to be below-line master race.

[Anonymous No.6591644]

>>6591631
go back to /b/ faggot

[Anonymous No.6591652]

>>6591644
Don't engage, just report troll posts.

[Anonymous No.6592090]

>>6590788
That sounds weird. How does it taste?

[Anonymous No.6592972]

>>6592090
It's good. Blackberry with a touch of cinnamon at the end.

[Anonymous No.6594261]

hey anions, what kind of jam should I make next?
I like to use a single type of fruit with a secondary flavor component (strawberry basil, lemon lavender) so no combinations (like mixed berry).

[Anonymous No.6594459]

>>6594261
What is in season where you are?

[Anonymous No.6594470]

>>6594459
Not much. However, I live sort of close to California, so there are lots of options available at the grocery.

[Anonymous No.6594516]

I was greatly pleased to see this thread today and hope to get some information in brining/pickling/canning.

I have read a lot of stuff from from google but I am having trouble getting to the information I truly seek which is an understanding of the process. I would like to use only salt and water wherever possible with other things like citrus juice or tomato or garlic etc added when required to assist. Without writing three pages it would be hard to detail all my questions so instead I will tell what I want to do for my first attempt and perhaps I could be critiqued from there? Thank you.

For my first project I would like to brine/ferment/can some cabbage. I have concocted a pseudo recipe based off what I have found tastes good together. I would like to mix sliced cabbage with garlic, pepper, cherry tomatoes, lime juice and obviously salt water. Perhaps add just a smidgen of sunflower oil as I have read it will float to the top and help keep air out. I would mix my brine (including lime juice), and pour it over my mixture in a big bowl. It would be enough brine to cover and then I would put something in/on the mix to hold down the veggies. Add oil to coat the top and then let sit in a cool dark place (read cupboard) until it stops making bubbles. All the while checking it for scum on top and scraping it should any appear. Once the bubbles stop, place into canning jars and store. If required I would can them from there but I am trying to avoid unnecessary heat if I can. I know it's a long post but hopefully someone here will be able to help. Thank you!

[Anonymous No.6594597]

>>6594470
Fig jam
Abricot jam or jelly

[Anonymous No.6594904]

>>6594516
I know it is a slow board but figured I would stay alive and put it back on the front page real quick. Really hoping that someone who knows what's up can give me some feedback. Pic completely unrelated.

[Anonymous No.6594990]

>>6594904
There's a few people who do lacto-ferment stuff. They might be able to help you. I only do vinegar based pickles, but good luck!

[Anonymous No.6595034]

>>6575936
What the fuck would I do with all this jam?

[Anonymous No.6595070]

>>6594516
>which is an understanding of the process

Understanding of what process, anon? You seem to be discussing three things all at the same time: canning, pickling, and lacto-fermenting.

Canning is the preservation of food for long-term storage using heat. The food is packed in jars or metal cans and the contents are then heated to sterilize them. The temperature and time required for the process depends on the size of the can/jar as well as what the contents are. There exist tables which tell you how long and at what temperature the food needs to be processed for.

Pickling is the preservation of food using acid, usually vinegar.

Lacto-fermentation is similar to picking, but instead of adding acid directly to the container, you allow beneficial bacteria to grow there instead and the bacteria produce the lactic acid to create the "pickle". Examples of this would be sauerkraut or kimchi.

...to be continued.

[Anonymous No.6595076]

>>6595070
...contiuned

The recipe you described seems like it's a lacto-fermented recipe but with some other stuff thrown in. And that other stuff could cause you problems.

Normally when you lactoferment something like saurkraut, etc, the standard procedure is to salt the food for a while first. The salt helps to draw out some of the liquid from the food and it also helps stop the growth of harmful bacteria. So far so good.

But why are you then adding lime juice? You either add acid (like a vinegar pickle) or you let the bacteria create it. It's like you don't know which method to use so you have combined two different methods together.

Also why the talk about canning at the end? Your cabbage will be preserved by the fermentation process. You don't need to can it, that's completely redundant.

[Anonymous No.6595091]

>>6595070
>>6594516
Lacto fermenter here. I just stopped in to answer a few questions, but it seems the other anon has it down. I can suggest a few websites-
>punkdomestics.com
>krautsource.org
>wild fermentation.com
That last site is by Sandor Ellix Katz. He has several book out about fermentation, all of them are very good.
A quick note about making kraut/kimchi/ pickles; tomatoes do not ferment well when they are fresh. I suggest hydrating a few sun dried tomatoes, then adding them to your ferment. I'll post a few pics of my own ferments shortly.

[Anonymous No.6595099]

Didn't think anybody did canning anymore?

When I was a little kid, my mom would can all kinda stuff out of our backyard garden (including Polish-style plum jam I really liked) but when she got older, it was too much work and she gave up on it.

When she passed away a few years back, she left behind well over 100 jars of various sizes and brands from the 1960s-70s and despite offering them for free to anybody I could, (including delivery!) I couldn't find _anybody_ who wanted any of them and except for a handful I kept for miscellaneous kitchen storage, ended up taking them to the recycling center...

[Anonymous No.6595103]

>>6595034
Eat it over the course of a year?

[Anonymous No.6595111]

>>6595034
Op here. I sell it locally. I have about 40 jars in containers downstairs.

[Anonymous No.6595119]

>>6595099
that's sad. I got a bunch of old jars from an estate clear out a few years back and they rock.

[Anonymous No.6595121]

>>6595091
Red cabbage sauerkraut. It's fermenting in homemade fermentation crocks. They cost me about 12$ each to make (half the price of the cheapest similar crock).

[Anonymous No.6595124]

>>6595121

[Anonymous No.6595147]

>>6595070
>>6595076
What I was doing was definitely an amalgamation of several different methods. Many sources I read from were crossing methods as well. I was going to add the lime because I like the particular flavor mix. Also had the idea that it would serve to replace vinegar? Not really sure at all how it would work but hence the questions. And long story short I can't use vinegar.

>>6595091
>>6595121
>>6595124
thank you for the pics and links I will definitely check it out!

I appreciate the responses truly. I will be checking out those websites and the book mentioned before I attempt anything on my own.

[Anonymous No.6595163]

>>6595147
>amalgamation of several different method

Why? You're a beginner. Keep it simple. You are only over-complicating things and making it more difficult on yourself.

> I was going to add the lime because I like the particular flavor mix

That's a nice motivation, but it could harm you. If you are going for a lactic acid ferment then you want to avoid doing anything which could kill the lactic acid bacteria before they are done doing their job. Lime juice could do that. See the problem?

>>serve to replace vinegar
But you're not making a vinegar pickle, so why would you need to replace it?

>>not really sure how it all would work
at least you are being honest.

>>long story short I can't use vinegar.
OK, you have two options:
1) Make a vinegar recipe but substitute your lime juice for the vinegar. You will have to calculate how much lime juice to use in order to get the proper amount of acidity as most recipes are written for vinegar where the acidity is known.

OR

2) Leave out the lime juice and follow a recipe for saurkraut, kimchi, etc.

[Anonymous No.6595167]

>>6595121
Whoops! That's a pic with the old airlocks. I use a different kind now that is much easier to clean.
>>6595147
No problem.

[Anonymous No.6595181]

>>6595163
>which could kill the lactic acid bacteria before they are done doing their job. Lime juice could do that. See the problem?
That really depends on what you are fermenting. I make a lemon dill sauerkraut that contains fresh lemon juice. You can add enough to get a nice flavor and not harm the bacteria IF your ferment is cabbage based (or you use a vegetable starter culture).

>>6595147
Speaking of culture, you can get fermented veggie starter at-
>culturesforhealth.com

[Anonymous No.6595183]

>>6595111

[Anonymous No.6595204]

>>6595163
>1) Make a vinegar recipe but substitute your lime juice for the vinegar. You will have to calculate how much lime juice to use in order to get the proper amount of acidity as most recipes are written for vinegar where the acidity is known.

Not a super good idea. Ph in citrus fruits can vary widely. There's a reason you want to use citric acid rather then lemon juice when canning tomatoes, for example.

In pickling, no matter what vinegar used (white, white wine, red wine, apple cider, etc) Ph is constant and predictable. So you can change the flavors -a lot- without threatening your Ph target.

[Anonymous No.6595231]

Do most people just stick with canning fruit-based sauces and purees? Has anyone had any luck with canning meals (like your own homemade Chef Boyardee?)

[Anonymous No.6595254]

>>6595231
You need a pressure cooker for anything low acidity/low sugar like that. Ditto for (some) vegetables.

[Anonymous No.6595271]

>>6595181
>That really depends on what you are fermenting.

Yes, I agree. That's why I said it "could" kill the bacteria rather than "would".

The point is that while these things are possible it's not something that is a good idea for a beginner to attempt. He/She needs either more experience or a known good recipe. Since anon has neither, I'm trying to steer anon away from that so he doesn't make someone sick.

>>6595204
Agreed 100%. I wasn't recommending that OP use lime juice, just stating that it was possible and required work to determine the correct pH. Can it be done? Yes. But that doesn't mean it's a good idea for a noob. Just like the point above.

[Anonymous No.6595276]

>>6595231

I've never attempted that personally but there are recipes for meat-based sauces, pasta with meat, and similar things in my pressure canner's instruction manual so it certainly can be done.

[Anonymous No.6595279]

>>6595254
But it's possible? Asking because someone I know is looking into bariatric and they'll be eating tiny amounts of pureed food for some time after the operation.

[Anonymous No.6595323]

>>6595279
With a pressure cooker sure. Just not with a simple water bath.

[Anonymous No.6595566]

>>6595271
>>6595204
>>6595181
>>6595167
>>6595163
>>6595147
Thank you all for the discussion and replies. Once more well read I will begin with some easy recipes before trying multi veg stuff. I just like to visualize where I am going to be heading, verify that I can get there, and then start at this beginning. This went a long way to helping me chart my educational course. Thanks!

[Anonymous No.6595588]

I'm canning strawberries and rhubarb, and a shitton of peaches, 'cause I'm a pleb. I canned pineapple and orange jam earlier this year.

[Anonymous No.6595721]

>>6595588
I just picked some rhubarb about an hour ago! I made jelly with my first batch. The yield was pitifully small; seven 8oz jars from 5 pounds of 'barb. This time I'll make jam instead.

[Anonymous No.6597025]

Hey y'all, Op here. I have some rhubarb, kiwis, and strawberries in the freezer. What should I make? I'm looking for three different batches. So far I'm thinking-
-kiwi cherry jam OR strawberry kiwi lemonade concentrate
-rhubarb ginger jam
-strawberry jam with white balsamic jam OR strawberry bay

NO STRAWBERRY RHUBARB everyone makes that.

[Anonymous No.6597033]

>>6575936
recently my mom got me this big sealable glass jar that she had at her house, I want to make use of it but it being so big makes it hard, I live alone and have limited refrigeration space so I need can something that will keep for a long time and I will use in big quantities at a time.
Any suggestions? was thinkkng sun dried tomatoes or some kind of pickled vegetables

[Anonymous No.6597035]

>>6597033
The jar is like 1-1.5 litres

[Anonymous No.6597040]

>>6597033

It really depends on the nature of your jar. Not all jars can be used for canning. It requires the correct type of lid, and the size of the jar matters too. Jars that are too large are impractical for canning because the cooking time required to heat the center of the jar to a safe temperature takes so long that the food in the outside portion of the jar will be even more overcooked than usual. Larger jars are counterproductive for canning.

On the other hand, it would probably be great for pickling!

[Anonymous No.6597043]

>>6597035

Oh, that's not all that large. Assuming it has the correct type of lid you can can food in that.

[Anonymous No.6597048]

>>6597040
Its like 14 centimeters in diameter, yes pickling sounds nice, what vegetables pickle the best? Maybe an more than one kind in one jar is feasible.
Was thinking a bit of beetroot, what would pair nice with it?

[Anonymous No.6597051]

>>6597043
I'm saying it out of memory, maybe it's bigger, i'll post a pic

[Anonymous No.6597059]

>>6597051
Ok. Its exactly 1.5l

[Anonymous No.6597064]

>>6597059
Bale top jars (like yours) are not good for canning. Plus the rubber gasket looks worn out. I suggest making pickles, but they will need to be refrigerated after a while.

[Anonymous No.6597068]

>>6597064
ok, guess I can make room, it's not as big as I remembered, what veg mixes would work?

[Anonymous No.6597078]

>>6597068
Check out
>punk domestics.com
For a ton of info on pickling

[Anonymous No.6597082]

>>6597078
thanks m8

[Poorfag McGee No.6597147]

I wanna can a bunch of fruits, maybe like 15+ kinds, but am I and should I also can vegetables?

[Anonymous No.6597169]

>>6597147
Can whatever you want! High acid produce can be boil and bath canned, while low acid produce needs to be pressure canned.
>http://www.foodscience.caes.uga.edu/extension/documents/FDAapproximatepHoffoodslacf-phs.pdf

[Anonymous No.6597826]

Making kiwi jam!
Here is the puree from six pounds of kiwi fruit. I decided to make it seedless. The kiwi I bought we're golden instead of green, so I'll add a little blueberry juice for color.

[Anonymous No.6599339]

Bump

[Anonymous No.6599729]

Rhubarb ready for the freezer!

[Anonymous No.6599801]

>>6576044
What do lilacs taste like?

[Anonymous No.6600305]

>>6597826
that looks sick bro

directions? also what is your favorite fruit jam combo

[Anonymous No.6600898]

>>6599801
I was hoping they would taste kind of like lavender (floral, sweet), but it turned out very bitter.

>>6600305
I'm kind of winging it. I'll post some directions when I finish. I may make strawberri kiwi lemonade concentrate instead.

[Anonymous No.6602240]

>>6600305
Bumpin to keep this thread alive!