Percysgirl Posted September 2, 2008 Share Posted September 2, 2008 Ping! Ping! Ping! I'm in love. I never thought canning would be this easy or convenient to fit around my day. I've named her Bertha. She and I did 5 quarts of ground beef today. Link to comment
RNMOM Posted September 3, 2008 Share Posted September 3, 2008 It is a beautiful sound! Ping Ping. I've just finished 38 pints of salsa and 14 half pints of cranberry salsa. I'm peeling pearl onions right now to start on mustard pickles. Tired, but PING PING. It is a total LOVE. Could you post how you did ground beef? Link to comment
Percysgirl Posted September 3, 2008 Author Share Posted September 3, 2008 I browned it then drained it, packed it loosely into the jars, then covered with water and put in 2 tsp salt per quart jar. Pressure canned for 90 minutes. I got the recipe from here- http://www.uga.edu/nchfp/how/can_05/ground_chopped.html Cranberry salsa sounds devine! I've never heard of it. Link to comment
Shandy Posted September 3, 2008 Share Posted September 3, 2008 Yay, Casey! Now, you need to move next door to me, and you can do your canning and my canning, and I'll clean both of our kitchens. Sounds like a match made in heaven, don'tcha think? Link to comment
Percysgirl Posted September 3, 2008 Author Share Posted September 3, 2008 lol! I'd love to! Link to comment
Campy Posted September 3, 2008 Share Posted September 3, 2008 Gee, from what I have read, a piece or 2 of CHOCOLATE will provide the exact same feelings as being in love. Seems to me that the chocolate would be easier (and more flavorful) AND A LOT LESS MESSIER than the canning. Link to comment
Violet Posted September 3, 2008 Share Posted September 3, 2008 You mean you haven't canned the chocolate raspberry spread ? Yes, there is one ! Link to comment
Percysgirl Posted September 3, 2008 Author Share Posted September 3, 2008 OH MY! Going to find that recipe now... Link to comment
Violet Posted September 3, 2008 Share Posted September 3, 2008 Oh, you mean this one ? Chocolate Raspberry Spread by Sure Jell Prep Time: 45 minTotal Time: 45 minMakes: About 10 (1-cup) jars or 160 servings, 1 Tbsp. each 5 cups prepared fruit (buy about 2 qt. fully ripe red raspberries) 1 box SURE.JELL Fruit Pectin 5 squares BAKER'S Unsweetened Chocolate, coarsely chopped 1/2 tsp. butter or margarine 7 cups sugar, measured into separate bowl BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. CRUSH raspberries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot. STIR pectin into prepared fruit in saucepot. Add chocolate; mix well. Add butter to reduce foaming.. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Kraft Kitchens TipsNote Spread sets slowly; allow 1 week. Fun IdeaServe as a sauce over ice cream. Or, spread between cake layers or use to fill thumbprint cookies, adding about 1/2 tsp. of the spread to hollowed-out center of each cookie before baking. Link to comment
Percysgirl Posted September 3, 2008 Author Share Posted September 3, 2008 OH MY GOODNESS. I could kiss you, Violet! I wonder if it would work with pomona pectin, since that's what I have. Otherwise I have everything I need to make this. Link to comment
Genoa Posted September 3, 2008 Share Posted September 3, 2008 What do you do with the chocolate raspberry spread, besides eat it straight from the jar? Link to comment
Violet Posted September 4, 2008 Share Posted September 4, 2008 I don't see why you can't use Pomona's. The Queen of Pectins, LOL. I love Pomona's, too. You hide the jars, along with a spoon, and don't tell anyone ! Then, stop and buy some angel food cake. I like it in yogurt and on icecream. I don't think there is any reason to not try a strawberry version, either. OOOhh, orange and chocolate. Now, there is an idea ! I love orange and chocolate together. Those orange jelly string candies are the best ! They even come in sugar free now that are pretty good. Well, how should I know ?? LOL ! Link to comment
onepoormomma Posted September 4, 2008 Share Posted September 4, 2008 OHHHHH! I am SO going to try that Chocolate recipe! Sounds like jars from Heaven! Sadly, I shopped yesterday! Who knows when I'll get back to town?! Hey, does anyone else buy their pectin in bulk? The kind I get comes to about 38 cents a batch vs the boxed versions at the grocery stores. And, YES, Percy's Girl. Canning is a love, but also an addiction. This site should be nicknamed "Canner's Anonymous":?P Link to comment
Percysgirl Posted September 4, 2008 Author Share Posted September 4, 2008 Well, I know what I'm doing today... Link to comment
Percysgirl Posted September 4, 2008 Author Share Posted September 4, 2008 Violet, it says to process for 10 minutes. I'm at over 2000 ft elevation, so that means I should process for 15 minutes, right? Link to comment
Violet Posted September 4, 2008 Share Posted September 4, 2008 Yes, Casey, you would process longer. Usually chocolate isn't something that is safe to can, but with it added to the fruit, it makes it possible. I wonder if it would be good with something else added, like wine or something ? I don't drink, but I do use some in cooking. I don't normally know what kind goes with different things. Just an idea for someone to play with. Link to comment
Percysgirl Posted September 4, 2008 Author Share Posted September 4, 2008 It's in the canner now. Link to comment
etp777 Posted September 4, 2008 Share Posted September 4, 2008 For wine, I think Bouejelais Nouveau (sp?) would work great with this recipe Violet. Maybe half a cup or so. I'd add it probably halfway through the chocolate. Just a guess, I'm a cook though, not a canner. Least, not yet. Have pork ready to go for this weekend. Link to comment
brendajo Posted September 5, 2008 Share Posted September 5, 2008 I love cooking with wine. Sometimes I even put in the food. Link to comment
Violet Posted September 5, 2008 Share Posted September 5, 2008 Thank you for your suggestion. I will write it down so I don't forget. My mind has been thinking orange with some sort of orange liquor. Does that sound good ? I had peach jam once a friend gave me with some brandy. It was lovely ! She teased us about eating it before church and showing up drunk, LOL ! Link to comment
Percysgirl Posted September 5, 2008 Author Share Posted September 5, 2008 The bad part of this recipe is that you have to let it sit a week before you can try it! Link to comment
Violet Posted September 5, 2008 Share Posted September 5, 2008 It just won't be as thick, but the flavor is still there. Why not open a jar and get some icecream now ? I wouldn't let that week stop me ! Link to comment
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