FOOD Show What You're Canning

Macgyver

Macgyver

Has No Life - Lives on TB
Not canning.

But got 2 bushels of corn yesterday.
Soaked it in water.
Grilled it.
Shucked it.
Cut from the cob.
Bagged and vacuumed sealed in 2 ish cup portions.
I didn't weigh it but had to be 30 pounds.

I was hurting last night from doing all that at once. Think it took 4 hours.
 
S

summerthyme

Administrator
_______________
Kennori said:
I bought a bunch of chicken necks and backs and cooked them at low in a crockpot for 36 hours.10 cups of water and I added an onion and 2 carrots and 6 garlic cloves. Tsp salt and tsp pepper. Strain and pick out the good stuff. The neck meat is tender and the backbone is full of meat. Add some mayonnaise and relish for a bang-up sandwich spread. I'm so cheap. Put the broth in a fridge and next day skim off the fat for the dogs. you'll have chicken broth for soups and it is wonderful.
Click to expand...
Can I ask what they cost in the store these days?

Summerthyme
 
CapeCMom

CapeCMom

Veteran Member
I just got a steam juicer so I have been canning juice. I have enough jams and jellies to last for years. I am cleaning out my freezers from all of the frozen produce I have gathered from the Summer. I am doing berries first. I just finished blackberries this morning and as soon as I clean up my mess, I am onto grapes. I am also defrosting 10 - 1 gallon bags of frozen tomatoes to put into my countertop roaster to begin cooking down. My garden is just about done. We are forecasted to have our first frost on the 10th so in the next few days I am going to go out and pick the last of my peppers and pull the plants. Cleaning out the freezers will give me room to freeze other things like potatoes O’Brien, and the rest of my bell peppers sliced up.
 
A

anna43

Veteran Member
All I've canned this year are 14 pints of tomato juice. Shelves are still full of prior years' canning.

I have three or four 5# bags of chicken hind quarters and legs that I will be processing when the garden is finished. Also, a pork loin and 3# of venison.

I have stored potatoes, onions and sweet potatoes. Dehydrated watermelon - - yummy!

With this year's sweet potatoes stored, I will be processing last year's for the freezer. I puree and freeze flat in bags.

I have two Presto canners both will do 7 quarts and one 9 pints and the other 18 pints. Cost $10 and $6 at estate auctions. More empty than full jars for the first time in my life, guess it's part of being a widow and getting old. Some aging transitions are harder than others. Surprisingly the empty jars have been one of the harder to deal with but foolish to fill them when they won't be used in a timely fashion.
 
D

Dozdoats

On TB every waking moment
No soup mix, as mom calls it? Lima beans, carrots, corn, okra. maters, ust add pork and/or chicken and season to taste.
 
tnphil

tnphil

Don't screw with an engineer
Kroger has pork loin for $1.49/lb. That's when I usually buy 5 or 6 loins to make up a canning load of 7 quarts.
Hoping my BIL will be getting some deer soon and we can do that too. I have to limit red meat, but I love it and the furkids gotta eat too.
 
Toosh

Toosh

Veteran Member
As for recipes: Canned beef stew, chicken teriyaki, white chicken chili, chicken pot-pie filling, sloppy joe filling, pulled pork, butterscotch apple butter, kiwi strawberry jam, salsa, tomato soup, ketchup, pasta sauce, and ... a bit of Ky shine!
 
Macgyver

Macgyver

Has No Life - Lives on TB
So anyone have any recommendations (any methods) for preserving potatoes?

I finished picking today and I think there might be a hundred pounds.

This might have been my best harvest ever. Definitely the biggest.

I will never eat this many before they sprout.
 
W

Walkin' Away

Senior Member
Anna43,

I understand the empty jar predicament. Having been gifted and inheriting many jars over the years, it is hard to use them all at times. They are a multipurpose thing And these old jars have been used by my Mom, both of my Nanas…so they are part of my history and difficult to part with.

So, if I am unable to can with them, I use them to store dry things in. Pasta, rice, flour, spices…all placed in those cellophane bags that you can buy at the dollar store and then use an old canning lid and seal with a ring. Just a thought. I have also done dry canning in the oven and have very good success with things. When I use jars for dry canning, I always mark them and keep them separate from the jars that I use for pressure/water bath canning b/c of the high heat in the oven.

As far as my canning this year…canned pepperoncini peppers for my DH so he can make his Mississippi pot roast this winter. Probably be doing applesauce and spiced apple butter soon too.

Happy Canning Everyone!

W. A.
 
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