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T O P I C    R E V I E W
naturemaiden Posted - Jul 18 2015 : 1:24:20 PM
So far I've put up dilly beans, kidney beans and today is turkey stock. When I'm done today I will have canned 24 quarts. I still have 3 turkey carcasses to make more stock from.







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windypines Posted - Jan 22 2020 : 02:58:10 AM
Good luck with the move Nancy and putting stuff away. A big job. Sara, I have an antique pressure canner with a gauge. I do have a small 6 quart pressure cooker that I keep the weight gently rocking when using. 3-4 times a minute sounds pretty hard to achieve.

Farming in WI

Michele
FGOTM June2019

Tumbleweed Posted - Jan 21 2020 : 1:05:32 PM
I am so excited! We are getting the last of our stuff from Fort Worth and moving it to our home in East Texas. My canning cupboard has already found its place next to my freezer in the side entry room off the kitchen. I keep all my canning tools in there. They are off limits to Hubby. I can't wait to make blackberry jam in my new kitchen listening to old country and bluegrass on the radio!

TW

STAND FOR THE FLAG...KNEEL AT THE CROSS !
Grateful, Thankful and Blessed!


saram Posted - Jan 21 2020 : 08:48:41 AM
Wow Sara! You are thanking us? If not for your very regular canning posts, I would never have dived into this wonderful world of pressure canning!

My question for today regards the jiggle of the weight on my pressure canner. To those who use a weighted gauge, can you please describe an acceptable jiggle? I struggle to try to find a sweet spot where mine jiggles “three to four times per minute” as my instructions say. I always settle with a constant jiggle, and sometimes I come close to running out of water in the canner. But when I adjust up and down (on my gas stove) I end up with pressure changes in the jars and lose water from inside them. How do you guys do it?
windypines Posted - Jan 19 2020 : 03:28:46 AM
I learn so much for everyone here also. Thanks for sharing your knowledge, it is amazing.

Farming in WI

Michele
FGOTM June2019

YellowRose Posted - Jan 18 2020 : 07:12:32 AM
I'm canning hambone broth today so as I wait for the jars to come out of the pressure canner I'm thinking about what I have learned from all you.

First - sometime last year I learned I no longer had to keep lids hot before putting on jars. That's a biggy for me and it made canning so mush easier for me.

Second - no soak when canning dried beans. Wow! Talk about being so much easier.

So thank you all again and so looking forward to what new thing I learn about canning this year.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

YellowRose Posted - Jan 17 2020 : 12:58:28 PM
Thanks for the canid review, Sara. I think I'll skip it.

Do rattlesnake beans have another name? I haven't heard of them before.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

saram Posted - Jan 17 2020 : 12:04:04 PM
Yesterday I processed the frozen Anaheims from my freezer. They seem to have turned out well. The ones done with fresh produce may have held their form a little better but otherwise they look the same. They made nine half-pints. And now I have a little more room for fresh pork in the freezer.

Today I am canning some dried beans from my Kentucky pole bean crop to see how they taste. I finished shelling all that I picked and have two quarts dry beans, plus 3 cups rattlesnake beans. I only did three pints today in case they just aren’t worth it. I put four pints of black beans in the canner too, to make a full batch.

I also did something I haven’t done before: I started the processing and forgot to take my weight out of the canner! Have you ever made that mistake? It was all locked down and done venting for ten minutes and I looked around for the weight and suddenly realized it was inside with the jars!! Lordy! I had to shut it down and wait for all to cool enough to open the lid and fish it out. Seat me back about half an hour!
saram Posted - Jan 17 2020 : 11:49:40 AM
Sara, the book has basic how-to instructions and then recipes to can. So you could probably save your dollars for a more fun cookbook!
YellowRose Posted - Jan 17 2020 : 08:05:44 AM
Thanks Lisa. Comparing the taste of beans soaked and beans not I find I like the no-soak ones the best. They were cooked perfectly. The true test will be on the heirloom beans that have really tough skins.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

nubidane Posted - Jan 17 2020 : 07:45:06 AM
Sara, I do 2/3 cup per pint, which works good for pintos, black beans, kidneys, great northern etc. Probably a little less than 1/2 for limas etc.
When I did garbanzos, there was very little expansion, so 3/4 cup may work for them.
YellowRose Posted - Jan 17 2020 : 03:01:39 AM
Thanks Sara, I checked it out on Amazon and can't decide if I want to order it or not. Cookbooks are a weakness of mine and if I bought everyone I liked I would soon be in the "poor house".

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

saram Posted - Jan 16 2020 : 12:08:34 PM
The title is The Complete Guide to Pressure Canning (which it is not) and the author is Diane Devereaurx.
YellowRose Posted - Jan 15 2020 : 2:55:59 PM
Sara which canning book do you have? None of mine mention no soaking.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

saram Posted - Jan 15 2020 : 2:54:49 PM
My question today: can I process my frozen Anaheim chiles? To process fresh I roasted and peeled fruits, diced, covered with hot water and processed. The only difference in my frozen peppers is that they went into the freezer between roasting and peeling. Shouldn’t it be ok to go on and process them?
saram Posted - Jan 15 2020 : 2:51:16 PM
I had the same result with my Bingo beans Sara!
My book recommends, for the most part, 1/2 cup per pint and 1 cup per quart, with the exception of: black, navy and garbanzo, which can do 3/4 pints and 1.5 for quarts, and 1/4 cup pints/ 1/2 cup quarts for lentils, and 1/3cup pints/2/3 cup quarts for split peas.

I’m glad you tried it! We have devoured the ones I did last week.
YellowRose Posted - Jan 15 2020 : 12:18:07 PM
This morning I canned my first batch of dry pinto beans. It was much easier without the soaking and 30 min cooking but (and there always seems to be a but) the 3/4 cups of dried beans was too much for a pint and only half of the beans were still covered with water after canning. I opened one jar for lunch and the beans were cooked perfectly and tasty with only salt added. When all the jars are cooled I will keep in fridge. Between my sisters and me the 3 and now 1/2 jar shouldn't last a week.

I will definitely try it again. Will go with 1/2 cup of dry beans for each pint.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

Ninibini Posted - Jan 14 2020 : 8:17:31 PM
Lisa!!! Sharon!!! OMGOSH! I've missed you both! Sharon - I thought you moved away and disappeared on us! We have to catch up, girls! It's been too long! I haven't had any time to myself to really be in touch at all, but I am REALLY trying to change that this year! Love you both dearly! Hugs - Nini

Farmgirl Sister #1974

God gave us two hands... one to help ourselves, and one to help others!

Calicogirl Posted - Jan 14 2020 : 7:36:12 PM
Hi Nini!!! :D

Farmgirl Sister #5392

By His Grace, For His Glory
~Sharon

http://amerryheartjournal.blogspot.com/
nubidane Posted - Jan 14 2020 : 3:30:33 PM
NINI!!!!!!!
Welcome back sister!
Ninibini Posted - Jan 14 2020 : 09:34:35 AM
Right back atcha, sister! Let me know how it goes!!! Hugs - Nini

Farmgirl Sister #1974

God gave us two hands... one to help ourselves, and one to help others!

GailMN Posted - Jan 14 2020 : 09:33:54 AM
Ninibini - thank you, I will be doing this, sounds amazing. Blessings for a wonderful day!

Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star.
Ninibini Posted - Jan 14 2020 : 09:28:47 AM
Hi Gail!

Sorry - I meant to put that in the fermenting strain! LOL! I'm losing my mind!

Basically, you fill a quart canning jar with slightly chopped fresh cranberries (not all have to be chopped, and you can add some chopped apple as well, if you like). You add the juice of an orange, a stick of cinnamon, a slice of ginger and a couple of cloves, if desired. Then you SLOWLY pour natural raw honey into the jar, moving the cranberries around gently to make sure the honey fills every gap, all the way to the neck of the jar. Some people add a little whey to get the process going, but I do not. The process takes a little longer this way to get started, but it works just fine. Loosely screw the lid on top, cover with a cloth and keep in a cool, dark place for about 3 - 7 days. You should start seeing the bubbles in a day or two, but you want to ferment a few more days, seven days max or you may end up with more of an alcoholic cordial! LOL!. After about a week, tighten the lid and store in the refrigerator. I've read it lasts for up to a month, but it never lasts that long in my house! You can find several variations to this recipe online. Whichever you use, I'm sure if you love cranberries, you'll LOVE them this way! We use it as a side dish at the holidays, on top of ice cream or cake, etc. DELISH!

Hugs -

Nini

Farmgirl Sister #1974

God gave us two hands... one to help ourselves, and one to help others!

GailMN Posted - Jan 14 2020 : 09:12:01 AM
Ninibini, so interested in fermenting cranberries, tell me more.

Farmgirl Sister #506
Aim high; shoot for the moon and if you miss it, grab a star.
Ninibini Posted - Jan 14 2020 : 09:07:25 AM

oops... went to the wrong strain. sorry!
saram Posted - Jan 11 2020 : 06:45:21 AM
I’ve been thinking more about this. A couple of things are going on. One is that I used my homegrown Bingo beans which are big, plump beans, not quite the same size as any typical dry bean. I used the measurement for kidneys—1 cup dry beans per quart jar—and I now think that was a bit too much for these beans. I’ll try them again with 3/4 cup.
Then I also did a mixed batch, to fill the canner. Three jars were of black-eyed peas. These look to me to be over cooked, and now that I think of it they do cook much quicker than large beans. Have you ever canned them?
I plan to just use these jars this weekend in dishes, as right now they are the same as a freshly cooked pot of beans. I’ll try it again soon, tho!

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