What are you canning now?

journey11

journey11

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Been really busy canning this week! Nearly done with all the peppers. Made 40 half-pints of hot pepper mustard, 21 pints of pickled banana peppers, and 5 pints of candied jalapeños so far...have two more batches of those to go, but ran out of sugar. Chopped up and dehydrated about 2 dozen bell peppers and a few gypsy peppers--all that reduced to two quart jars of dried peppers. Halved and froze about 25 or so jalapeños to be made into poppers later. Now DH may feel free to get a deer and I'll have time to deal with it! :D

@Beekissed , I've gotten to where I like to do my chicken meat boneless too. Takes more time upfront to pick the meat, but I sure appreciate the time saved when I'm in a hurry to get dinner on later.
 
Beekissed

Beekissed

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We've been cutting from the bone while raw and chunking it up in bite size pieces, much like you'd do with deer, prior to raw packing it and canning....it's a whole new level of canned chicken, I tell ya. Keeps its form in the recipes later and I can get WAY more in each jar, so no opening two jars at a time for a large pot or pan of something.

Journey11, that's a lot of peppers!!! You'll be eating hot all year long with that....sounds yummy, as I'm a lover of hot foods. :drool I've never made this cowboy candy but keep hearing a lot about it on canning groups.

When I can up pepper jams/spreads, I like to can enough for a couple of years ahead so I won't have to grow peppers every other year if I don't need to. Now I've got a small batch of jalapenos that need using and a few big pie pumpkins that need using as well...I'm thinking of doing an experiment with pumpkin and jalapenos to make a hot sandwich spread. If I get it right, I'll can it up.
 
Beekissed

Beekissed

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It's delightful how each batch of birds produces a different looking jar and most definitely different tastes and colors of stock. This batch's stock is not as clear and lovely, not as jellied, though I used more of the feet/lower leg in this stock I had not put in any organ meats, so the stock was a lighter, less clear color.

Even the fat was not as creamy and thick this time. The stock tastes great but not as deep in flavor as the previous batches. Just put it into the canner, soon to be on the shelf....this batch made 4 qts of concentrated stock.
 
journey11

journey11

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Beekissed said:
We've been cutting from the bone while raw and chunking it up in bite size pieces, much like you'd do with deer, prior to raw packing it and canning....it's a whole new level of canned chicken, I tell ya. Keeps its form in the recipes later and I can get WAY more in each jar, so no opening two jars at a time for a large pot or pan of something.

Journey11, that's a lot of peppers!!! You'll be eating hot all year long with that....sounds yummy, as I'm a lover of hot foods. :drool I've never made this cowboy candy but keep hearing a lot about it on canning groups.

When I can up pepper jams/spreads, I like to can enough for a couple of years ahead so I won't have to grow peppers every other year if I don't need to. Now I've got a small batch of jalapenos that need using and a few big pie pumpkins that need using as well...I'm thinking of doing an experiment with pumpkin and jalapenos to make a hot sandwich spread. If I get it right, I'll can it up.
Click to expand...

It's really easy to make. If you like hot peppers, I'm sure you'd love these. Awesome on a ham sandwich or burger. :drool @Jared77 got me hooked on them, posted the recipe here a couple years back.

I like to stockpile that sort of thing too, then don't grow them again for a year or three. I found a jar of tomatoes on the shelf that I canned in 2009 and they were still as delicious as the day they went in.
 
canesisters

canesisters

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Turkey... I'm canning turkey...
turkydance1[1].gif



From the Thanksgiving turkey - 7pints rich, golden broth and 2 pints of minced meat bits.
The 'spare' turkey is still sitting in the fridge - needs to be cut up tonight and will be part of the canning Tues night.

Processed 8 roosters Saturday - so far have 5 quarts of meat and 3 birds still in the cooler on the back porch. PLUS the crockpot STUFFED with necks, backs & leg bones cooking for broth.
 
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ducks4you

ducks4you

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I brought in about 10 gallons of tomatoes before the first hard freeze, several weeks ago. I canned what I could and still had a 5 gallon bucketful through Thanksgiving. This last weekend I went through them and was able to can 5 quarts, + one 1/2 pint, which will go towards making shrimp sauce for the package in the freezer--found a good recipe for it, just need to buy horseradish. There were some that went bad, so I saved them to save seeds and I now have mortgage lifter seeds and Amish past Roma seeds. (The rotten parts went to the chickens, who will work through what they want and they love any seeds that I missed.) There is a serving bowl in the kitchen with green tomatoes and we will eat whatever is left.
 
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