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What are you canning today? Part 8


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#1 Darlene

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Posted 16 July 2010 - 07:12 AM

Oooooooops...part 7 got veryyyyyyyyyyyyyyyyyyyy long so I figured we'd start part 8...

I haven't been canning alot lately because I've been under construction, but I did manage to do a batch of wild blackberry jam. I'm also beginning to harvest my honey from my hives and while it is not traditionally canned, I do put it in canning jars lolol...

Here's a link to part 7 in case anyone wants to go back and reference that thread: http://mrssurvival.c...showtopic=36587


"One day, were going to stand before the gates of Heaven. Some of us want to be able to walk up there in a white robe and we want to sing Abba Father and Amazing Grace and we want to say to the Lord, I worshiped You. But I want you to think about this: Heres the way I want to enter the gates of Heaven. I want to come skidding in there on all fours. I want to be slipping and sliding and I want to hit the gates of heaven with a bang. And when I stand up and I stand before Christ, I want there to be blood on my knees and my elbows. I want to be covered with mud. And I want to be standing there with a ragged breast plate of righteousness. And a spear in my hand. And I want to say, Look at me, Jesus. Ive been in the battle. Ive been fighting for you. Ladies and gentlemen, put your armor on and get into battle. God bless you." ~ General William G. Boykin, U.S. Army (ret.)

#2 ScrubbieLady

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Posted 16 July 2010 - 02:53 PM

9 pints of tomatoes, 6 pints of zesty dill pickle slices.

#3 WormGuy

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Posted 16 July 2010 - 04:22 PM

14 quarts of chili...so far. Got another pot full ready when this load is done. If I can only hold out.



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#4 Foxglove

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Posted 16 July 2010 - 04:36 PM

Yesterday I did 11 pints of whole cherries, the kids aren't crazy about them so that's plenty for the year. I just did four 1/2 pint jars of mint jelly, wow is it sweet, 4 cups sugar to 3 cups mint infusion. I'll do more if they kids will eat it otherwise my mint gets dried for tea. I'm just about to head outside to pick lavender and I'll try lavender jelly tomorrow.

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#5 savagerabbit

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Posted 16 July 2010 - 05:54 PM

I did 7 qts of beef stew last week. More on that in a minute-
I did 7 qts of the dill pickles from the 1st recipe in the Pickle recipe section. I can't wait to see how they taste!
* A quick question on the processing time for that tho. It says 3-5 min for one qt? Is that right? That's what I did but I thought it needed at least 10m?
* This was my first time doing beef anything. I ate some of it last night and ... it's not as good as I thought it would be. ): I used the recipe in the BBB for Beef stew. *sigh*... oh well... it's better than starving.

#6 WormGuy

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Posted 16 July 2010 - 06:04 PM

I'm looking at that recipe in the BBB and it says "Pints at 10 lbs., for 1 hour and 15 minutes, quarts at 10 lbs., for 1 hour 30 minutes in a steam pressure canner." This is from the 2009 edition.

I'm afraid it is not processed correctly.



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#7 savagerabbit

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Posted 16 July 2010 - 06:17 PM

Oh... worm guy!! That was for the pickles! I'm sorry I wasn't clear.

#8 WormGuy

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Posted 16 July 2010 - 06:34 PM

Don't blame yourself, my old eyes don't always read right. wacko.gif



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#9 WormGuy

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Posted 16 July 2010 - 08:10 PM

Make that 28 quarts of chili today, last batch just went in.



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#10 savagerabbit

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Posted 16 July 2010 - 09:21 PM

WOW!!!! 28qts!! That's amazing!

#11 WormGuy

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Posted 16 July 2010 - 11:06 PM

Just took them out, I'm wore out & going to bed.



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#12 mom11

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Posted 16 July 2010 - 11:43 PM

Today, 20 quarts "unbaked" baked beans...Yesterday 20 quarts Darlene's marinara sauce, 8 quarts, 1 pint "unbaked" beans, and 8 twelve oz., 1 eight oz. tame blackberry jelly.

#13 Pigzzilla

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Posted 17 July 2010 - 01:16 AM

Nothing today, but we went on a blackberry scouting trip. Went up the mountain were I lived before and where I met DH. I had a few very well hidden favorite places to get wild blackberries. There was a bad fire up there several years ago, but I found the place. Looks like its gonna be Blackberry Heaven. oooh yeah! The blackberries and raspberries and blueberries I planted won't produce a crop for a while. Now I just need to find a place to pick blueberries............pigz

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#14 Prickle

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Posted 17 July 2010 - 01:19 AM

3 pts pineapple


#15 Foxglove

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Posted 17 July 2010 - 09:38 AM

Just wanted to mention something about the mint jelly I made yesterday. It tastes a lot like honey. I thought I might be imagining the taste but my husband, who didn't know the recipe, asked if I used honey to make it. The recipe was 3 cups mint infusion to 4 cups sugar so it's really sweet. I also used a box of pectin that I had bought in 2004 and it jelled perfectly, I'm glad to know that the expiry date is well beyond what it says on the box.

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#16 Jori

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Posted 17 July 2010 - 03:52 PM

7 half pints of blueberry butter. Will add notes to the recipe that is posted in this section for it.

#17 mom11

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Posted 17 July 2010 - 04:57 PM

20 quarts "unbaked" baked beans.

#18 Trudy

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Posted 17 July 2010 - 06:46 PM

Hey MOM 11. What is "unbaked" baked beans? Is there a recipe somewhere that I missed? The vegetables and pickles have slowed down, so I think beans will be my next venture.

#19 mom11

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Posted 17 July 2010 - 10:03 PM

QUOTE (Trudy @ Jul 17 2010, 06:46 PM) <{POST_SNAPBACK}>
Hey MOM 11. What is "unbaked" baked beans? Is there a recipe somewhere that I missed? The vegetables and pickles have slowed down, so I think beans will be my next venture.


Welll.....Uhhhhh...I checked with boss first....Then made up my own recipe. My chicks LOVE baked beans, but the published/approved recipe for canning baked beans, calls for actually baking the beans, for up to 5 hours, then canning them..AND 3 tabs. of molasses, just wasn't going to be enough. Well....That procedure was a waste, with this big family. I asked Violet, how I could adjust the recipe and this is what I did...After all the soaking/boiling.....

I started with 2 gallons of dried white beans. These aren't navy beans, but a bit bigger and I bought them at the Mormon cannery. After they soaked, I filled the jars, with 1 cup of beans, then one 3/4 inch piece of salt back, then filled the jar 3/4 of the way to the top, with beans. I made a mixture of 6 quarts fresh water, 4 cups of molasses, 2 cups of maple syrup, 4 cups of brown sugar, 4 tabs. canning salt, and 3 tabs. powdered mustard. I had my chicks slice 20 small onions and I added them to the goop. I brought the mixture to boiling. I then put a small spoonful of the onions on top of the beans, and filled the jars, to 1 inch head space, with the hot goop. I pressure canned them for 90 minutes. I got 20 quarts and there was also some beans left, and lots of the onions and some goop, which I will just bake tomorrow. These beans are very sweet, which is the way these kids like them. They did not get mushy and I did the "bring to boiling and soak for an hour" and then "bring to boiling and boil for 30 mins." Smaller beans might have gotten mushy, but these are our first beans, so don't know.

The beans are juicy, and not dry. I plan to either bake these in the oven a bit or put in a crock pot, to thicken a bit. You could probably make them not so sweet, if you wanted. Also, I am sure they would be good with molasses and not the maple syrup. I have a case of 4 gallons of molasses and our dear Mennonite friends, gave us a gift of a gallons of fresh maple syrup, so I was lucky to have these ingredients, in such a large quantity.

#20 sassenach

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Posted 17 July 2010 - 10:23 PM

Beef chunks in quarts. biggrin.gif

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