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posted
IF anyone is interested in canning or making homemade seasoning, let me know...some one taught me...be happy to share,just pm me...happy to share , what I know...
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From: WI | Registered: May 2006
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posted
oh, i thought maybe there was something posted somewhere else and i didnt see it. thank you
here is a question: sometimes when i am canning tomato sauce, the lids pop in before it goes into the canner. should i continue to process in teh canner or is it a done deal?
posted
ok, dont even answer that question, i looked it up and found out... that it kills any micro organisms, so processing in the canner is a must. but dont you make tomato sauce by cooking it anyway? it just seems like double work... i dont know, i guess i will just follow the rules.
posted
If you look up here *do a FORUM SEARCH* of a memember named LUCY LOU, *mostly she's only in the RECIPE SECTION or the RECIPE ARCHIVES* she's got alot of info on doing (canning) tomatoes...... (Specific on'es from the Co~operative Extentions)
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posted
Anyone have any Idea how to Can Cruncy Pickled Peppers? I have searched and can not find anything!! I like the ones I canned but I would like them a lot Crispier!
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From: Lawrence,Ma | Registered: Mar 2006
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posted
I have never even heard of those Rita. Sorry.
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From: Washington, the state that is... | Registered: Aug 2004
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quote:Originally posted by shari13: oh, i thought maybe there was something posted somewhere else and i didnt see it. thank you
here is a question: sometimes when i am canning tomato sauce, the lids pop in before it goes into the canner. should i continue to process in teh canner or is it a done deal?
I would still process as normal, I am very careful to make sure that everything I can, is a safe as can be.
I normally pressure can everything I can.
I don't know if you added any acid to the sauce, but if you don't want to change the flavor with lemon juice or vinegar, you can use a little 'Fruit Fresh' it is mostly Ascorbic Acid (Vitamin C), and Citric Acid.
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From: Haskell Oklahoma Zone 6b | Registered: Feb 2005
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quote:Originally posted by SpringFever: Anyone have any Idea how to Can Cruncy Pickled Peppers? I have searched and can not find anything!! I like the ones I canned but I would like them a lot Crispier!
You have to use 'Pickling Lime' to make them cruchy.
Just follow the instructions, and you should be ok.
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From: Haskell Oklahoma Zone 6b | Registered: Feb 2005
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posted
That is a pretty easy recipe Rita. My mil has a ton of mint. May have to try out that one.
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From: Washington, the state that is... | Registered: Aug 2004
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posted
Oh darn, forgot to add. In the last 2 days I put up 5 - 1/2 pint jars of blueberry jelly, 5 - 1 pint jars of blackberry jam, and 7 - 1/2 pints of blackberry jelly.
Now the only thing I need to do is clear out space for all of my canned jars to be stored until the holidays when they will become gifts.
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From: Washington, the state that is... | Registered: Aug 2004
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posted
I just love giving homemade Angie! How are you doing? Sure miss you around here!
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From: Washington, the state that is... | Registered: Aug 2004
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posted
A bunch of us got together and canned about 168 cans of peaches. One of the ladies at my church donated her house for the work. Between 7 of us we looked after all the children and got the canning done. It took us almost 12 hours but that's because we didn't have enough kettles to process them in.
We had a great time even though I ended up covered in peach juice and accidently made a joke about my water breaking in front of one of the husbands. He managed his embarassment pretty well considering he was still in his twenties I think.
I now know that canning requires that I wear a full length apron lol.
I'm waiting for another couple to bring me my share of the canning and my kettle back so I can process some peach jam.
I do have one question. Can I use mint flavoring to stretch the amount of mint I can harvest? I'm alittle short of the amount I want to make.
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From: triangle, virginia | Registered: Mar 2005
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