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I think I finally figured out how to properly pack pickles for processing. My peach game, however, is still weak. drat jars are like half syrup.
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Jul 10, 2018 15:13
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| # ¿ Apr 24, 2024 12:45 |
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Today was dilly beans and cauliflower day! One of these days I want to do another huge batch of tomatoes and turn them into pizza sauce instead of just regular puree. I did a little 4lb batch and only ended up with one cannable pint (since I needed some for a pizza at the time) which was kind of a bummer. Edit to add: not gonna double post but this weekend's project was jalapenos: 
overdesigned fucked around with this message at 01:21 on Sep 9, 2018 |
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Sep 2, 2018 17:46
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If you're only worried about a 48-hour situation just own a cooler and keep some ice packs in your freezer, honestly.
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Sep 18, 2018 02:38
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I just bought five pounds because Lidl had it for $1/pound. Do it.
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Apr 25, 2019 23:30
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2019's blueberry haul is in the jars. Lots of 4oz tasters for eventual multi-flavor holiday gift packs.
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Jun 10, 2019 16:08
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Is there a secret to getting full jars of canned peaches? This is two years in a row where I cram them in there and end up with jars that are half syrup. I've tried raw pack and hot pack and still get the same result.
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Jun 30, 2019 15:33
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I'll try a couple jars with less--I always add syrup up to about 1/2" headspace and then the peaches always shrink down.
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Jun 30, 2019 15:51
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This year's pickles and tomatoes are in the jars. I'm definitely not using canning as a coping mechanism for the breakdown of the social order or anything.
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Jun 1, 2020 14:13
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I wish (and should have been more specific). Our local farm was unloading their blemished hothouse tomatoes and we got a couple 25lb boxes at $15/each. Our backyard ones still have several weeks.
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Jun 1, 2020 16:36
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It's pureed. We've done stewed/whole-ish ones before but peeling and deseeding mass quantities is a huge pain in the rear end so we just do puree these days. Then again food-milling 50 pounds of 'maters is also a pain in the rear end so we might do some of the garden ones whole.
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Jun 2, 2020 01:35
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Seconding candied jalapeno rings. I've also done the Ball pickled jalapeno recipe here (https://www.freshpreserving.com/blog/home-style-pickled-jalapenos) to good effect; the carrots/onions/garlic adds a depth that I really like. I use the crisp granules but it's definitely a personal preference thing.
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Aug 26, 2020 13:45
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god drat I thought I went overboard this year. That's what...three or four hundred pounds of tomatoes?TooMuchAbstraction posted:Dang, that's a ton of sauce. If you're boiling water canning they're right on the edge of safe acidity and USUALLY okay, but since there's no way to be sure short of pH testing every batch (lol no), just add the acid. But yeah if you're pressure canning who cares.
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Sep 4, 2020 14:53
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Nice work!
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| # ¿ Apr 24, 2024 12:45 |
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Anjow posted:What brand is yours? I'm in the UK but was considering getting a bigger pressure cooker anyway, so if there's something that can adequately do both I'd consider it. This is mine (Amazon US link but hopefully you can get something in the UK). https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU
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Jan 16, 2021 17:57
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