| T O P I C R E V I E W |
| kristin sherrill |
Posted - Nov 17 2009 : 05:18:43 AM
I did 12 quarts of pie filling Monday. It looks good so far. I just hope it stays sealed. I still have about 1/2 a box left. I used Arkansas Black apples. They didn't have Granny Smith. These are a very firm tart apple. So it should be good for a pie. I hope. I might do a canner full later.
I also did a few quarts of greens for the freezer. I have so much more out there to do. But that's something I can do every few days.
It sure feels good to see those pretty jars all lined up on a shelf. I didn't do much canning this year because I still had lots from last year. Plus I sold everything at the market this summer. Next year one of the gardens will have to be for us and I will have to can again. I need tomatoes now, though. The chickens got most of out tomatoes. I have about 4 quarts left. And I use them alot. Next year, no chickens allowed in the garden!!
What are ya'll canning or freezing at this time?
Kris
Happiness is simple. |
| 9 L A T E S T R E P L I E S (Newest First) |
| kmc |
Posted - Nov 18 2009 : 08:34:10 AM
nothin to can now. Garden is done except I saw some lettuce out there and brussel sprouts took off again. Im sad everything is ready at the same time here Aug.and Sept. and I have a hard time getting it all done. This year missed the grapes for jelly that really is still bumming me out. We only have 6 vines but I hate them going to the bees. OH well it was nice to see all the bees around. I am interested in fermenting now. Maybe next year. Sounds wonderful I like kraut bet homemade is wonderful. |
| ridgebird |
Posted - Nov 18 2009 : 07:49:12 AM
Mary, I love reading about you making kraut. I use to make it with my Grandma in a big crock. But she used plates with bricks to keep the kraut under the liquid, and her flour sack embrodied tea towel for the cover. She would skim off the extra liquid and get me a little bite, and then wash the plate and brick and put on a clean towel. I have her crock now, she would be amazed at the kraut making system you have. |
| kristin sherrill |
Posted - Nov 18 2009 : 07:05:33 AM
I just looked and I think I found my Christmas present! The 2 gallon one is just right for us.
Kris
Happiness is simple. |
| kristin sherrill |
Posted - Nov 18 2009 : 05:55:19 AM
Thank you, Mary. I will look as soon as I can. Yes, I think keeping it cold is much better than the canning process. Heat tends to kill all the good stuff.
Kris
Happiness is simple. |
| MaryLD |
Posted - Nov 18 2009 : 04:23:43 AM
Kris,
I got my Harsch from www.canningpantry.com. It may be thaat www.lehmans.com has better pricing right now- Canning Pantry did when I purchased. Lehman's prices look good- but check the shipping which was included at Canning Pantry in 2008. Crocks are heavy!!
If you are able, keep the finished kraut in a refridgerator, or put the whole crock in a cool place. The kraut has amazing amounts of probiotics and also other nutrients/ enzymes which will be destroyed by heat. I had a whole book about it, which my friend misplaced. " Making Sauerkraut" by Anneliese Schoeneck.
Have fun!! |
| Bear5 |
Posted - Nov 17 2009 : 6:59:02 PM
Kris:
I can almost smell that pie filling!
Marly
"It's only when we truly know and understand that we have a limited time on earth- and that we have no way of knowing when our time is up- that we will begin to live each day to the fullest, as if it was the only one we had." Elisabeth Kurler-Ross |
| goneriding |
Posted - Nov 17 2009 : 6:42:44 PM
Welp, it was hit or miss for me this year, but it's the first year I've ever canned/frozen anything on purpose.
Next year, we'll grow only roma 'maters and the cherry ones. I'm going to really can them, not just freeze. Lost a lot of 'maters this year cuz I didn't know what I was doing and had to cut my losses.
I've frozen a lot of apples. I don't know what they are but they're kinda sweet and were good in pies. Also, still have scads of the green apples but I don't think they are Granny Smith though. I've found those pies taste better after sitting for at least a day before eating. I'm guessing it gives the sugar time to wend it's way around or to soak in or something. The sweeter apple pie, I don't have to let it sit and do use a bit less sugar.
That's it for me, for this year anyway. 
To read funny stories about my cooking 'skills', please visit http://lostadventuresincooking.blogspot.com/
For uber-opinionated, pleasurable horse related reading, please visit http://horseinfoperson.blogspot.com/
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| kristin sherrill |
Posted - Nov 17 2009 : 06:15:08 AM
Mary, that sounds like something I need. Do you have information for where I could get one? Or a picture? I love to ferment food. I love sauerkraut and make it in quart jars on the counter a few at a time. I would love to make up a bunch, though and can it.
Thanks, Kris
Happiness is simple. |
| MaryLD |
Posted - Nov 17 2009 : 05:50:52 AM
I just moved, so I'm not really doing much. I do not have a garden yet, not the cash flow for purchasing large amounts of produce! Wah! I did make a crock full of kosher- type dill pickles, with 2 heads of garlic and 8 cayenne peppers to add some zing. I plan to make another crock full on Thursday, and then start in on sauerkraut when they finish.
I use a Harsch crock- there is a special system where the design allows off gassing without needing to be skimmed. 100% of my batches have been successful with no spoilage. ( No reflection on me, it's all in the design.) There are weights inside the crock that keep the veggies under the brine. Then the crock has it's own lid. There is a moat aound the lid that acts as an airlock, allowing the off gassing while preventing cross contamination from the outside in conjunction with the weights keeping produce submerged in brine. Does that make sense? I have a 7.5 liter crock, and hope to get a 10 liter crock before too long. They come from Germany and are well made so worth the investment, esp for us forgetful skimmers out there!
~ Mary LD |
