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Post by capecmom on Sept 25, 2010 16:56:48 GMT -4
Good grief, lol. Have you made barbecue sauce yet? Just another idea to use up tomato sauce.
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Post by nhlivefreeordie on Sept 25, 2010 17:10:43 GMT -4
Haven't done sauce yet, the ketchup is next, everyone says it is way better than Heinz or Hunts. Recipe looks easy, the only thing I have to pick up are some Cinnamon sticks, gotta find a cheap source for them, they are pretty pricey, and I used them in Lynn's pickled beet recipe too.
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Post by pcrowder on Sept 26, 2010 10:00:55 GMT -4
I pressure canned up more whole milk. Unfortunately, I lost 10 quarts of canned milk I put up 2 wks ago. I opened the storage cupboard and was about knocked over by a horrible smell - kinda a cross between moldy fermented cabbage and rotting potatoes! The KERR lids I'd used had come unsealed! Some were literally just sitting on top of the jars, and the others I could lift up just using my fingers! All of the BALL lids sealed fine. These KERR lids were all the new "silver" colored ones.... I am sooooooo angry! I'd waterbathed those jars, but haven't had trouble waterbathing milk in the past at all. So, I guess for now, I have to pressure can ALL of my surplus milk for storage instead of water bathing, and I like the waterbath method because it doesn't give it a heavy "cooked" taste. Has anyone else had any trouble with the new KERR lids? I've purchased alot of them (back when we actually had that green stuff called money!!), so I'm stuck using what I have. All the ones I pressure canned last night have sealed. We'll just see for how long.
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Post by pcrowder on Sept 26, 2010 10:21:59 GMT -4
Thanks for the info DM -- I've got Ball Jars, Kerr Jars, Golden Harvest, and a bunch of old antique jars too. I'll just try to use them up ASAP and pressure can everything with them. I've also noticed that they don't seem to have near the amount (thickness) of adhesive that they used to 20 years ago.
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Post by nhlivefreeordie on Sept 26, 2010 11:32:10 GMT -4
We got 14 quarts of whole canned tomatoes from the two batches we did yesterday. We are making ketchup next. Have a family gig to attend today, so I get to pawn off some tomatoes on the unsuspecting. I picked a bucketful this AM. They will never know what hit them till I am on the road again back home...hahahahaha ;D
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Post by bonnylake on Sept 27, 2010 16:21:59 GMT -4
Haven't done sauce yet, the ketchup is next, everyone says it is way better than Heinz or Hunts. Recipe looks easy, the only thing I have to pick up are some Cinnamon sticks, gotta find a cheap source for them, they are pretty pricey, and I used them in Lynn's pickled beet recipe too. I buy that type of bulk spice at the nearest mexican grocery store. the mexican cinnamon is really good when canning because it has a little punch to it. they have dried spices so cheap it's almost free.
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Post by nhlivefreeordie on Sept 28, 2010 8:07:40 GMT -4
I buy that type of bulk spice at the nearest mexican grocery store. the mexican cinnamon is really good when canning because it has a little punch to it. they have dried spices so cheap it's almost free. I have just recently found out that the grocery store is the LAST place you should buy spices, and we like to use them a lot. I had been buying some stuff from Penzy's and still will, but this place on the internet is very very cheap. We will see if the quality is good, if so, I found another way to save while still enjoying our food the way we like it.
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Post by capecmom on Oct 1, 2010 11:19:49 GMT -4
I found a recipe for canning Cuban black beans. I'm going to try it out tomorrow. Was able to pick up the last hunk of salt port in the store so I am happy about that! That will empty out several of the 1/2 gallon ball jars that I have them in-now I can use those jars for something else. I am excited to do this!
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Post by bonnylake on Oct 1, 2010 15:37:47 GMT -4
I have been canning dried beans for the last couple of days with just water, no flavorings yet, and I've figured out a few things. I used Pat & DM's ratio for dry beans to liquid in pint jars - 1/2 cup beans and then filled with hot water - I added 1/4 tsp K salt but I don't recommend doing that, it doesn't need it and it was almost too much salt. The consistency in the jar was a little tiny bit wet but after sitting it was the perfect results. When I used 2/3 cup beans, the beans were tender but the liquid was absorbed and the top 1" of beans were left high & dry. So I emptied those jars into freezer bags and froze them. You can't add any more liquid then I did so my ratio is now set to 1/2 cups in a pint jar!!! The texture turned out perfect - they were so tender - I had red beans & rice last night!!! YUM! Tonight, black bean tex-mex chili - a family favorite. I can't believe that for all of these years I have done the soak, simmer and can method when I didn't have too! But thats how Jackie Clay explained it - hmmmm
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Post by capecmom on Oct 2, 2010 9:14:59 GMT -4
I am doing my beans both ways today to experiment-I soaked some over night AND I am doing some without.
I've got some pumpkin butter in the canner now-yeah yeah I know about the USDA thingy, but with the amount of sugar in this butter, I can't imagine it going bad-besides it gets used up so quick...
Stew meat is on sale for 1.99 per pound down at Roch Bros. That's pretty cheap for around here and they carry good quality meat-I think I might run down and grab some to can for tomorrow.
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Post by nhlivefreeordie on Oct 4, 2010 10:15:31 GMT -4
$1.99 is a great price on stew meat, cheapest I have seen here is $3.49.
I finished my ketchup yesterday, made 7 1/2 pints, of tangy goodness, took a lot longer to get down to the consistency I wanted than the 45 minutes called for in the Ball Big Book, but the flavor is awesome. I will be making more of this, just as soon as I can order some more bulk spices from Spice Barn.
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Post by bonnylake on Oct 5, 2010 16:04:15 GMT -4
I've been experimenting with the dried beans again - I made the pork & beans this time and they are pretty good, so I did a couple canner loads. Now I want to try doing it with a little BBQ flavor and add some zip. This is getting to be cheap entertainment While I was listening to that obnoxious jiggler I made a loaf of french bread and a triple batch of sweet potato cinnamon muffins too. My freezer is getting too full - I'll have to start handing out baked stuff so I can make more! It keeps the canner on the stove top until I can get the pumpkins going in a week or two.
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Post by capecmom on Oct 9, 2010 20:40:28 GMT -4
4 qts plus 1 pint of applesauce, 4 pints of Peach Salsa, and 6 -1/2 pints of cranberry ketchup. I don't like big globs of cranberry sauce on my turkey sandwich, lol so I made ketchup instead of sauce.
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Post by nhlivefreeordie on Oct 10, 2010 9:06:14 GMT -4
4 qts plus 1 pint of applesauce, 4 pints of Peach Salsa, and 6 -1/2 pints of cranberry ketchup. I don't like big globs of cranberry sauce on my turkey sandwich, lol so I made ketchup instead of sauce. Hahaha, you and I like the whole Thanksgiving feast in a sandwich, Lynn had never heard of it before, and thinks us New Englanders are touched..LOL
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Post by capecmom on Oct 10, 2010 9:30:06 GMT -4
We ARE touched, lol!
It's a turkey dinner all rolled into yummy bread. What's not to like? ;D
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