What are you canning now?

Beekissed said:

Same as with pressure canning....90 min. We add a thick slice of green tomato on top of every jar for acid and they turn out wonderfully crisp and fresh, unlike when done in a pressure canner.

Here's a pic of corn done in a pressure canner beside corn done in a steam canner/WB method....they differ in color, texture, taste and appearance due to the overcooking of this tender vegetable in a pressure canner.

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Which of these would you rather eat?

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more information on the green tomato and corn water bath style..please...

We started doing it that way 40 yrs ago, after the first time Mom tried to can corn in the pressure canner....it was horrible! My grandma told her to just WB it and use a green tomato at the top of each jar to add acid to the jar. We've been doing it that way ever since and nary a problem with it, with corn that tastes just like it was cut off the cob...sweet, crisp, and fresh tasting.

We just cut the corn fresh off the cob~no blanching required~fill the jars, place a thick slice or two of green tomato on top, tsp or T of salt(your preference)cover with water, seal and process in a BWB or steam canner for 90 min.

Thousands of jars of sweet corn later, we are still pleased as punch with this method of canning corn.

It looks beautiful....Thank you..

Nyboy said:

@mythreesons do you spray your grapes?

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No..never.

Yesterday, I canned 7-pints of mild salsa for my 2-sons that don't care for really spicy hot food.

I'm up to 82 jars of canned food that I put up the most I've ever canned in a year.

Canned 8-jars of apple pie filling and 7-jars of apple butter

End of season and finally SOME tomatoes to can. =/ I made Salsa for my annual "Salsa Party (VI: The Two Towers)" and canned the leftovers. My friends who started this party years ago had to move and got REALLLLLLY busy, but L. made Salsa ANYWAY. Mine tasted really good, too. Last year I turned her on to canning because we canned the Salsa a week ahead. THIS year, she said..."I'll take home my leftovers and can them." A True convert.

A dear friend returned my 2nd dehydrator that was given to me a few years back by somebody who didn't want it anymore. It has only 3/5 trays, but works just fine. I have been dehydrating basil all weekend. I bought 5 basil plants on clearance last July at Menard's for 75 cents/plant. I gave two to my DD's and ALL of them have grown into huge bushes! I have filled two 1/2 pints so far, and I now have have both machines drying out basil, a total of 8 drying trays. 3 trays fills one 1/2 pint. I was also given about a dozen of these old type jars:
http://www.laurelleaffarm.com/item-...nisters-Laurel-Leaf-Farm-item-no-b715175t.jpg
I ended up with a few extra lids and that's great because I have another dozen of them stored downstairs in my pantry and a few of them are missing glass lids.
Just some FYI---DON'T use rubber seals with these! I broke two of the lids doing this very thing! These jars are best used to store dehydrated vegetables and herbs and I also have some leftover mint chocolate chips AND packages of instant hot chocolate. As long as the lid stays shut it keeps what is inside dry and preserved.

The brand new types use rubber seals. I do NOT recommend them for hot water bath/pressure canner type of canning. So happy to NOT have to grow basil this winter indoors!!!!

10 excess cockerels amounted to 1 dinner, 7 quarts of boneless meat and 11 quarts of condensed stock. I roasted the meat before canning and roasted the bones which yielded the most savory stock I've made yet. The meat was a quite a bit more work than raw packing, but I am happy that I can just dump it out to use it later, so I'll save time on that end.

I took the 16 cucumbers and made sweet pickles with onions, sweet peppers, green and Hungarian, garlic, celery seeds, mustard seeds, cinnamon sticks, cloves, alspice, vinegar and sugar. SOOOO smelly good! Just shy of 8 quarts for winter munchies.