| T O P I C R E V I E W |
| lovelady |
Posted - Jun 12 2008 : 08:43:24 AM
I have been getting all of my canning supplies organized and ready to go, and have been looking at alot of canning recipes lately, so I was wondering what are your favorite things to can? Or your least favorite?
For some reason, I like the things like chili sauce that take alot of chopping. I have no idea why, but it just feels good to chop up all those veggies! For some reason, my pressure canner intimidates me a little bit, so I tend to go more for things that can just be done in a water bath. But, I have lots of beans in the garden, so I will just have to get over that now, won't I?
I saw a recipe for something called Fireballs that are green cherry tomatoes that are pickled in a spicy mixture. I think my husband might like those, so I am going to give it a try this year. Anyone else made these?
Happy preserving, everyone! |
| 25 L A T E S T R E P L I E S (Newest First) |
| Rivergirl_2007 |
Posted - Jul 13 2008 : 8:45:10 PM
Gosh - you all are talking great favorites - any way the recipes can be shared? I love to can anything and everything, but my family's favorites are my Italian Zucchini and Bread and Butter Pickles. The zucchini is chunked zucchini (just under an inch square) mixed with diced tomatoes and chopped onion and seasoned with an Italian seasoning mix and salt. I am always looking for great canning recipes and have even asked Martha Stewart to do a summer series on it. I would love any good gourmet recipes. I know herbs and spices can be added to basic recipes when heated, but veggies, etc. are so much better if the spices are added at the time of canning. Peaches are just now coming in my area and I am really looking forward to Pickled Peaches. |
| emtfarmer |
Posted - Jul 13 2008 : 8:38:32 PM
Thank you, Amy Grace. Like I said, I was a little suspicious of the water bath thing with green beans.
I hate to admit, but last year was my first attempt at canning (pickles). They weren't the best, but I LOVED the process. There is just something about it that is relaxing even though it is work. I don't have my own garden yet; apartment living is not conducive to much gardening, but I look forward to planting, growing, harvesting, then preserving on our own place someday soon. So for now, I'll depend on farmers markets. In fact, I'm taking a week off from work to clean house and devote a day or two to canning.
I'm hooked!
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| nubidane |
Posted - Jul 12 2008 : 7:41:10 PM
Reading this post makes me SO excited about what is to come(I hope) Everything got a late start this year(another story) & I just hope I have the produce (& the time) to do somethng decent this year! I will be looking back over this thread for sure! Thanks everyone! |
| graciegreeneyes |
Posted - Jul 12 2008 : 7:35:11 PM
Hey Darlene,
You should always use a pressure canner for green beans and other stuff with low acidity. A Ball Blue Book is a good place to get the lowdown on what needs to be pressure canned and what doesn't. My mother in law makes her jam without water-bathing it and has never made anyone sick - another one of those "traditional" methods, but I definitely err on the side of caution
Welcome to the forum by the way, and if you start canning you won't want to stop...
Amy Grace
Farmgirl #224
"use it up, wear it out, make it do, or do without" |
| emtfarmer |
Posted - Jul 12 2008 : 6:19:39 PM
HI!
I am brand spankin' new to the chat room but have every issue of MJ magazine and two books and have wanted for years to find that acreage and get that tractor!
My question now regards canning green beans. I have the water bath supplies but no pressure canner. I've read here and in the Ball book that green beans should canned in the pressure canner. A co-worker says her grandmother used to can in water bath but cooked on stove for three hours. I'm a little suspicious. Any advice from all you (hopefully)future farm sisters?
Thanks!
Darlene
aka emtfarmer |
| KYgurlsrbest |
Posted - Jun 25 2008 : 6:55:07 PM
Sounds fabulous! And easy to boot. I love those kinds of recipes :) Sounds great, and I note, no vinegar, which my issue with last years canning salsa recipe. I love my vinegar, but it was TOO much :)
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| KYgurlsrbest |
Posted - Jun 25 2008 : 6:49:02 PM
Hey Robin, lookin' for all the salsa recipes I can find. Would you be willing to share?
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| tziporra |
Posted - Jun 25 2008 : 6:42:20 PM
I love to can my DELICIOUS cilantro salsa when tomatoes are in season. Here's the recipe, such as it is (adapted from "Not Just Beans":
Tomatoes. No, I don't know how many. About 4 cups, diced, I would guess.
1 large onion, diced
1 small fresh jalapeno, diced
2-3 Tbsp lime juice
2 cloves garlic
2 Tbsp cilantro (or more, I end up using the whole bunch cause I LOVE cilantro)
salt and pepper to taste
To make life easy, I whir all this in a food processor, but you can chop it all up teeny tiny with a knife and combine. Simmer over medium heat for 20 minutes. Pour into hot sterile jars and seal. Process in pressure cooker for 25 minutes. Makes 3 pints, easily doubles or triples or quatruples until you get sick of chopping veggies.
But best of all is strawberries in syrup for pancakes and waffles and cake toppings. We always run out in January no matter how many I put up, and then we are desperate waiting till June.
Best,
Robin |
| jpbluesky |
Posted - Jun 25 2008 : 4:56:25 PM
Stewed tomatoes are my favorite, too. Easy, pretty, and oh the spaghetti sauce from them tastes so good when winter comes.
Farmgirl Sister # 31
www.blueskyjeannie.blogspot.com
Psalm 51: 10-13 |
| Montrose Girl |
Posted - Jun 25 2008 : 4:54:11 PM
Dilly beans! I canned those for the first time last year and they were a hit with the family and neighbors. They were crunchy too. My other favorite is soup. I like making soup for those easy dinner ideas. This year, I don't have much of a garden as I am on the road for work too much, but can't wait for the local farmer's market supply to build this year's supply of canned goods. My salsa never comes out quit right *sigh* I have a recipe for V-8 that I like because it doesn't have all the extra stuff (not as much salt).
Best Growing |
| lovelady |
Posted - Jun 25 2008 : 4:49:20 PM
Amy Grace, your cinnamon peach butter sounds amazing! I was just trying to think of what I can do with peaches this year, and now I know!
Annie, you make canning sound so romantic! Maybe you can make a trip west and come help me get organized. When I can it looks like a twister went through the kitchen, and every towel and large pan is dirty! |
| AnnieO |
Posted - Jun 25 2008 : 3:20:22 PM
I love to can tomatoes, the whole process of getting the jars ready to laying out the towels, etc, picking and deciding what kinds to put together. I helped my mom can starting when I was teen moons ago. It puts me in a different time zone,the special plop of the tomatoes into the jar, juice splashing, thinking of chili in the winter months, or mixed vegetable soup, while the snow flies in my head, and the hot summer sun just blazing down outside my window.
Livin the good life! |
| graciegreeneyes |
Posted - Jun 25 2008 : 3:01:12 PM
My favorite thing to can is zucchini relish, I got a great recipe out of Countryside Magazine a couple years ago and it actually helped make a dent in the zucchini population in my garden!! Cinnamon peach butter is also a hit, I gave some away for christmas a couple years ago and then made my whole family mad when I haven't had the time to make it recently. I love canning season, I love those little pops when the can seals, one of my favorite sounds |
| mellaisbella |
Posted - Jun 17 2008 : 08:05:28 AM
I still haven't found my salsa recipe....Aunt Jenny, it is one that I can ,so it's always in my cupboard....well, that is, until we eat it all!!
as soon as I find it, I will post it!
"learn to watch snails" SARK |
| Ms.Lilly |
Posted - Jun 16 2008 : 7:28:03 PM
Tracy, mine is the 4th Edition. I think I bought it about 2 years ago. Enjoy your Jalapenos!!
Lillian |
| shepherdgirl |
Posted - Jun 16 2008 : 5:45:21 PM
Thanks for the recipe Ms. Lilly! I know my boys will LOVE it! You know, I have that book "Putting Food By," but I couldn't find the recipe you gave us here. My book is the 1975 version. Is yours the same one? or one of the newer editions? Anyway, thanks again! ~~~ Hugs ~~~ Tracy
Life is not measured by the number of breaths we take, but by the moments that take our breath away. ~~ George Carlin |
| SusieQue |
Posted - Jun 16 2008 : 3:34:37 PM
I love to can pickles, salsa and jellies. My husband loves to make pepper sauce which is the easiest of all to do and very quick. |
| Ms.Lilly |
Posted - Jun 16 2008 : 06:52:02 AM
Tracy, I found the recipe last night and it is in the canning book "Putting Food By". You are right the jalapenos are hotter when you can them yourself and they even have flavor. I put them in jelly jars instead of pint jars because it is just hubby and I eating them and the longer they sit open the more heat they seem to lose.
Pickled Hot Peppers or Bell Peppers - 8 pints
4 quarts peppers
4 cups vinegar
4 cups water
4 teaspoons salt
olive oil (optional)
Wash Peppers throughly. Remove core, seeds, and stems of large peppers. Cut as desired, or leave whole after coring. The small, hot peppers may be left whole with stems intact. Make 2 small slits in whole peppers.
Mix vinegar and water; heat to 150-160 F about to the simmering point. Since it is rather volatile, vinegar should not boil a long time. Pack peppers rather tightly in to jars. Pour vinegar and water over the peppers to 1/2 inch of jar rim. If oil is desired, add vinegar to only 3/4 inch of jar top. Add olive oil to come 1/2 inch from top. The peppers will be coated with oil when they pass through the oil layer as you use them. Add salt to taste, seal, and process 15 minutes in simmering (180-185) hot water bath.
Note: I do not add the oil, I find the jars do not want to seal as well. My jalapenos I just slice into rings seeds and all and throw them in.
Enjoy and you are so Welcome.
Lillian |
| shepherdgirl |
Posted - Jun 15 2008 : 7:22:50 PM
Oh thank you Toni! They sound REALLY good! And yes, my boys eat EVERYTHING with hot sauce on it!! I can't keep it in the house, nor can I keep any kind of hot peppers either. They aught to really dig these.
And thank you Ms Lilly for taking the time to find that recipe. You're a Peach!
~~~Hugs~~~ Tracy
Life is not measured by the number of breaths we take, but by the moments that take our breath away. ~~ George Carlin |
| Ms.Lilly |
Posted - Jun 15 2008 : 11:33:22 AM
Tracy, I'm just popping for a quick moment to eat lunch. I am pretty sure that the recipe I used for the jalapenos were from the Ball Blue Book, but I will check a little later tonight and get back to you.
Lillian |
| joyfulmama |
Posted - Jun 15 2008 : 08:52:39 AM
I love canning salsa.. I just need more canning jars..
Blessings, Debra
Psalms 23:1 "The Lord is my shepherd I shall not want."
"Your life is an occasion, Rise to it." Mr Magorium..
http://myvintagehome.blogspot.com
http://woolieacres.net |
| LauraH |
Posted - Jun 15 2008 : 05:49:07 AM
Thoses fireballs sound great! I will try it! I also love to can pickles, dilly beans and jams..
to have that taste of summer in the middle of winter. YUM!
Laura |
| lovelady |
Posted - Jun 15 2008 : 03:23:52 AM
Tracy, here is the recipe that I found for the Fireballs. In another very similar recipe, the author said that she always left out the celery, so I think I will do that when I try them. I am going to try to home-can my jalapenos this year, too. Your boys sound like they have similar taste to my husband! Good luck canning!
Fireballs
14 lbs small green cherry tomatoes
4 cloves garlic
4 stalks celery
4 hot red peppers
4 heads dill
1 quart water
1/2 cup pickling salt
2 quarts white vinegar
1 Pack 3 1/2 pounds of cherry tomatoes in each of the clean,
hot jars.
2 To each quart jar add a clove of garlic, a celery stalk, a
hot red pepper, and a head of dill.
3 Combine water, pickling salt and vinegar.
4 Boil.
5 Fill jars to 1/2 inch head space from top.
6 Process 10 minutes in boiling water bath.
7 Makes 4 quarts.
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| shepherdgirl |
Posted - Jun 14 2008 : 9:55:09 PM
Toni, do you have the recipe for "Fireballs?" They sound like something my boys would LOVE. And Ms Lilly? Would you share your Jalepeno recipe with us? I buy TONS of the commercially canned stuff for my boys, but they taste so bland and the boys always complain that they aren't hot enough. I bet the homemade ones are MUCH better. And Lori, care to share your mother-in-laws Mustard relish recipe? I'd really appreciate it if you ladies could share those recipes with us. Thanks ~~~ Tracy
Life is not measured by the number of breaths we take, but by the moments that take our breath away. ~~ George Carlin |
| Sarahpauline |
Posted - Jun 14 2008 : 9:06:58 PM
has anyone ever canned the beets and pickled eggs recipe for easter? Apparently the eggs turn pink. Ive heard its delicious but I am afraid to try it!
Not all those who wander are lost...
www.SarahPauline.com
www.AbraxasBaroque.com |
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