razbry wrote:

I was so tired yesterday when she popped in, she seemed to ignore my dismay at this favor.

Is it over? You are a good friend Cathy!

All the tomatoes were prepped last night. I processed seven quarts last night and will do five more after lunch. Those last five quarts were kept in the refrigerator overnight. They are sitting on the counter to get to room temperature before proceeding.

I will work on my peaches this evening. Some will be jam and others will be jarred to eat almost as-is.

Tomorrow night, low temperature processing of dill pickles. I want to begin sauerkraut soon.

Regards,

Katie wrote:I am still as intrigued by canning as I was before, but haven't actually done any (so, none to swap). I've been collecting recipes and planning for next year, but I'm not sure why I haven't done any this year. It might be because I have all of the equipment (for water, not pressure, canning) except for the big stockpot. I see the jars and lids in the stores but not the pots. Any suggestions on where to get one?

Or as an alternative to buying a new one: I see old ones at garage and estate sales sometimes, but usually either there are chips in the enamel (not a dealbreaker for me), or unattractively crusted with hard water scale. Are they worth cleaning off with a heavy dose of vinegar (can you really get all that scale off?), or are new ones cheap enough to not bother with old ones?

I'm new to canning and want to learn more about the process. I attended the Slow Food Tomato Canning Workshop. We just used regular stock pots with canning racks. Can anyone please explain to me why I shouldn't use this set up? Given that we have a small kitchen with too much stuff already, I don't want to get another pot just for canning. I'd like to wait for a pressure cooker when we upgrade kitchens.

When I was waterbath-canning, that's what I used. I think the canning pots are popular largely because they can hold more jars.

Cathy2 wrote:Pairs4Life,

Who made the jars? GOLDEN HARVEST

Last week was the big three church rummage sale in Highland Park. I bought 32 pint and jelly jars for 25 cents each or $8. I have a lot of quarts, it is the little ones that never seem to return.

Regards,

You scored. I agree with you about the little ones, but "City-folk" really don't know better and it seems a little odd to ask for a "gift" back, so I just leave it alone.

I'm using more quarts for pickles than I did last year.

I think I'm done with the big rush of summer fruits now. Hoping for some more pickles and by the time I return tomatoes will probably be ripe for processing.

Mhays wrote:When I was waterbath-canning, that's what I used. I think the canning pots are popular largely because they can hold more jars.

Canning pots hold 7-9 quarts (maybe more). I have a seven quart. A friend has a nine quart, though it took longer to bring to boil and it was a problem fitting it on a stove.

Pucca - what you have is fine. I have known people to put a towel on the bottom and put the jars on top. This works ok, though the jars might drift and bump into each other.

Regards,

I received this ad from Schweppe the other day. Good deals on canning supplies in the western burbs

Schweppe ad

Although honestly I've bought such a small quantity this year, I got material at my local Jewel.

Menards has a $2 rebate on Ball jars (limit two) through 9/25. I was able to get a dozen 4oz jars for $4.49 and a dozen 8oz jars for $4.99 (post-rebate pricing).

Pucca wrote:Menards has a $2 rebate on Ball jars (limit two) through 9/25. I was able to get a dozen 4oz jars for $4.49 and a dozen 8oz jars for $4.99 (post-rebate pricing).

The 4 oz jars are my favorite for preserves. I've always liked a bunch of different tastes, so it works for me.

Also love Menards.

FYI- Spotted 10 oz packages of organic black figs at Stanley's this afternoon. It's perfect for anyone looking to do fig preserves.

Thanks Pucca, I was able to get the 8oz. jars, sadly there were no 4 oz. and I tried 3 different Menards.

mbh wrote:Thanks Pucca, I was able to get the 8oz. jars, sadly there were no 4 oz. and I tried 3 different Menards.

oh no, sorry to hear about your running around. They have an online tool to search area stores, but unfortunately it's not up to the minute and you don't know how many units they have. I bought mine from the Morton Grove store when I was running errands on Sunday.

I am a "volunteer" at a somewhat local cat shelter. By "volunteer", I mean I bake for their bake sales and events and pet cats when I drop things off. I missed the last bake sale due to a long weekend of work, and the next one happens to be the day of a party we're throwing, and I usually make a big spread so I don't see myself getting the energy to bake extra stuff.

Recently I made a batch of banana caramel for a pie, and it was freakin' fantastic. I never canned before in my life, but I thought, hey, I could make this in advance, put it in small jars, and donate that. I could even drop it off the night before and the cold weather won't affect it.

However, I don't know what to do to make sure this is sanitary and safe. I don't have a canning machine. This is the recipe, if that helps. Also, where do you find small unused jars - about the size of baby food jars? Also, I thought I might as well do a fudge sauce recipe too. I don't have that one with me, but it has dark chocolate and cocoa, corn syrup, vanilla and possibly granulated sugar too.

Thanks!

Jars can go in the freezer for safe storage; I make what I call POD (pie on demand) in small canning jars and freeze them for later use. I like to use the smallest jelly jars:http://www.amazon.com/Ball-Quilted-Jelly-Canning-Case/dp/B000VTSYA8 I've found them at Ace/True Value hardware stores.

However, there are many things that will degrade or get plain nasty if canned, even if there is a canned commercial version. Plus, the National Center for Home Preservation recommends specifically against canning banana puree: http://www.uga.edu/nchfp/how/can_02/fruit_puree.html (this applies to many very dense starchy fruits and vegetables.)

Mhays wrote:However, there are many things that will degrade or get plain nasty if canned, even if there is a canned commercial version. Plus, the National Center for Home Preservation recommends specifically against canning banana puree: http://www.uga.edu/nchfp/how/can_02/fruit_puree.html (this applies to many very dense starchy fruits and vegetables.)

This is actually banana purée used in place of cream in caramel, so it's mixed up together. Does that still count?

Pie Lady,

Michelle's advice still applies.

What you want to do is not possible in home canning. While there might be something out there commercially similar, they have food scientists to figure it out as well as chemical additives to make things work.

My first canning adventures were total failures. I took any recipe that appealed and attempted to preserve it by canning. Fortunately it got all fizzy and unedible before we ever tried it.

While it is possible to can anything, what you have in the jar may not be suitable to eat or even give to the cat.

Regards,

Just wanted to clarify that you need not purchase a "canning machine" if you did choose to try your hand at preserving (although you might want to start with something a bit less intimidating )--a big pot with a well-fitting top will do the trick--just make sure you follow the recipe/directions carefully (much like in baking) and make sure your jars are resting on something other than the bottom of the pot!

Cathy2 wrote:Pie Lady,

Michelle's advice still applies.

What you want to do is not possible in home canning.

Blimey.
Well, I have Canning for Dummies ordered from the liberry, so hopefully I can find something that I can bring instead of homebaked stuff. Otherwise, it's pumpkin fudge.

boudreaulicious wrote:Just wanted to clarify that you need not purchase a "canning machine" if you did choose to try your hand at preserving...

Once, after a weekend where we took down a half bushel each of peaches and tomatoes, REB called me a "canning machine." So, it is possible to find one of those, I guess.
--Rich

RAB wrote:

boudreaulicious wrote:Just wanted to clarify that you need not purchase a "canning machine" if you did choose to try your hand at preserving...

Once, after a weekend where we took down a half bushel each of peaches and tomatoes, REB called me a "canning machine." So, it is possible to find one of those, I guess.
--Rich

Two 1/2 bushels in one weekend? A good start, but amateur. I bet Cathy2 & some people over at the Beet could do that in 4 hours. (I say as I preserved 75 lbs of tomatoes in various forms in 3 days. Myself.)

HI,

If it is plain tomatoes and peaches, it is pretty fast business. I will sometimes have both the waterbath canner and pressure cooker going at the same time.

When I started making tomato soup, chutney and chili sauce, then it slows. The last two need to reduce in volume.

Regards,

Cathy2 wrote:HI,

If it is plain tomatoes and peaches, it is pretty fast business. I will sometimes have both the waterbath canner and pressure cooker going at the same time.

Canning whole/halved fruit & veg does go fast. I had every burner going this time, and I learned that the microwave that sits above the stove has a fan that is triggered when it becomes overheated -- which it did several times during this canning season. Canners 1, Microwave 0.

I went to the Menard's in Morton Grove after work yesterday, and they had a lot of 4 oz. jars, both widemouth and regular. $7 for a case.

Menard's
6301 Oakton Street
Morton Grove, IL 60053
(847) 966-1600

Pucca wrote:

mbh wrote:Thanks Pucca, I was able to get the 8oz. jars, sadly there were no 4 oz. and I tried 3 different Menards.

oh no, sorry to hear about your running around. They have an online tool to search area stores, but unfortunately it's not up to the minute and you don't know how many units they have. I bought mine from the Morton Grove store when I was running errands on Sunday.

Found this article to be of extreme interest: http://www.frugalupstate.com/frugal-liv ... ion-office

I think this is a brilliant idea; at least it might give me a chance to try some other method of seed removal than the old ladle/strainer that I've been sticking to out of frustration with several failed attempts at buying a food mill.

Having just spoken to the person in charge of SNAP-ED at the IL extension office, I don't think this is going to happen in our state anytime soon, but I wonder if we could sneak into one in Michigan, Indiana or Wisconsin....

I really wanted to come to this years canning swap-o-ramma this year...and I was prepared! It's just hard for me to drive 65 miles to Chicago, look and pay for parking....yada yada yada. Anyway, if anyone gets out to my area I'd be glad to share. Just PM me! I always end up giving it all away.


My summer canning efforts




TOMATOES


I planted over a dozen tomato plants this year because I wanted to can enough ripe tomatoes to last a couple years. Well the season started late, and I only ended up with about a dozen jars of ripe canned tomatoes. Green tomatoes, however, were plentiful!


Tomatoes



Cherry Tomatoes


I thought I'd give this a try. Probably not worth the effort, but they are pretty to look at.


Tomato Jam


Recipe from last year's LTH Forum's Picnic. Got rave reviews when I made it last year, so I canned a double batch for this year.


Now to take care of some of those green tomatoes!


Green Tomato Dilled Pickle Chips


Haven't tasted these yet because they have to cure a few more weeks in the jar. These should be spicy hot.


Green Cherry Tomato Dilled Pickles


Haven't tasted these either...still curing. I found out you need to use REALLY green (as in hard) cherry tomatoes.


Green Tomato Relish


Standard recipe


Green Tomato Salsa Verde


New recipe for me. I like it!



RASPBERRIES


The obvious, I had a lot of raspberries to work with.


Raspberry Jam



Raspberry Chocolate Jam


Got this recipe from "Mes Confitures." Really special stuff.


Raspberry Salsa


Concocted this one myself...pretty good.


Raspberry White Peach Conserve


Another "Mes Confitures" recipe. All the jellies from Mes Confitures are a very soft set. I think I'm too much of an American, because I believe that the set should be firmer.


Gewurztraminer Apple Jelly


Another Mes Confitures recipe. Soft set. Loved the taste of the German wine in this jelly.


Apple Jelly


The "base" of a lot of Mes Confitures jams and jellies. This is used as a pectin source.



ODDS and ENDS

Elderberry Gel


I had so much trouble getting this to set that I practically cooked this to a softball stage. Not really a jelly, more like a gel! Spreadable however, very rich in Elderberry taste.


Elderberry, Grape, Balsamic Jelly


Another concoction by me. Using grapes helped with the set, and the balsamic just seemed right. I like it.


Bluebarb Jam


Blueberry jam is just too sweet. I like to tart it up with rhubarb.


Corn Relish


Standard family favorite. Made when sweet corn is at it's peak


The only thing I didn't get to this summer was watermelon pickles. Next year I'd like to try pairs4life's spicy peach jam recipe, and I want to try the Apricot/Cherry/Vanilla Conserve in Mes Conditures.

That's my report! My spirit was with you at the canning swap-o-rama.

Razbry

Your canning efforts look amazing - very impressed!

So sorry you couldn't make it. That is a long drive but note for next time, that Brown Sack is in a neighborhood and there is absolutely no trouble or cost associated with the parking

boudreaulicious wrote:So sorry you couldn't make it. That is a long drive but note for next time, that Brown Sack is in a neighborhood and there is absolutely no trouble or cost associated with the parking

Except given how much interest there was and the size of our party we probably have outgrown this beloved spot. Still I try extra hard for this event to place it somewhere with plenty of parking and hopefully you won't have to pay for it because the last thing someone with a bunch of full glass jars wants to do is schlep a distance to and from a place IMO.

Your efforts are fantastic. I've decided that I love the softer spread of the Mes Confitures preserves. Everything else now reminds me of jello.

razbry, if you haven't already, you should add the year of production to your labels.
As time does on and you have multiple years of canning on hand, stuff gets hidden or not used and then pops up and it's helpful to know when canned. Spoilage of course you shouls be ascertained w upon opening.
To those starting the canning process, stick to the 'water bath' method at first until you efforts are successful. State AG websites are invaluable. Cleanliness and sterile are truly next to godliness.
I use a Kitchenaid 13 cup processor for puree, never a food mill and don't worry about seed removal. My wife who had a classical canning background from her mother would remove the skins on tomatoes and de-seed. I just pop them into the processor, wiz and into the kettle to heat and cook down. Saves a lot of time.
I also inventory everything I need and have it all laid out neatly and ready to go and process a lot at one time.
This year because of what we have on hand from previous years, there is no canning.
On a sad note of sort, at least for me, my friend the farmer at 85 years, has stated that he will plant no more. -Dick

budrichard wrote:On a sad note of sort, at least for me, my friend the farmer at 85 years, has stated that he will plant no more. -Dick

Hi,

When I started canning, almost all my produce was purchased from Titus Farms at Peterson and 83. It was very convenient 40 mile round trip. They ended up selling their farm to resolve inheritance issues. Where they once farmed is now the new location of the Lake County Fair.

Now I make a 100 mile round trip largely tracing the Illinois-Wisconsin border. At Patyk Farms yesterday, I happened to mention the Titus Family. They had been to the Titus auction where they bought their display trailer that looks like a barn on wheels. I had been looking at it all season thinking it looked like Tony's trailer not realizing it was.

All this in a roundabout way, to offer my sympathies on your favorite farmer retiring.

Regards,

I was at one of those Christmas craft shows, and one of the vendors was selling her canned goods. Now I have never canned a pickle that I liked, so I bought a jar of lime pickles. I was in pickle heaven. Each pickle was super crunchy, sweet, with lots of layers of flavor. Does anyone have a good recipe for lime pickles? I've googled it, but I really want that crispness. Is there a tip out there that will give me that? I ate the whole dang jar, and have regretted not buying more!

Hi,

I have a lime pickle recipe somewhere ...

This pickle begins with the pickle slices soaked in lime for a period of time. The lime hardens the cell walls, creating that crunch you like and allowing them to be water bath processed and not soften.

Did you grow up eating that style of pickle? I didn't and found the texture off putting. I still have a jar from my canning class years ago, which I am certain is as crisp today as when it was made.

I use the low temperature processing (hold a temperature of 180 degrees F for 30 minutes) on my pickles, which I used salt to remove excess moisture and have a better crunch.

Regards,