| T O P I C R E V I E W |
| Red Tractor Girl |
Posted - Jun 17 2014 : 11:20:39 AM
This past weekend, I spent lots of time in the kitchen canning. My daughter's Wild Plum tree was full of bright red plums and this was the first year we have had some in a wile. So, I got 6 jars put up. I used Mary Jane's Chillover powder instead of pectin which also allowed me to use way less sugar. 
Then with the left over juice, I added some great peaches from Georgia and local blueberries to make a cobbler mix. I turn the left over plum juice into a medium sugar syrup, pack the jars with fresh fruit and then pour juice over fruit and can.
When you actually make up the mix, you have to thicken the juice with cornstarch and usually add more fruit for more than a 2 person serving. In the dead of winter, I usually add 1 bag of frozen peaches warmed through in the sauce before adding a cobbler topping and baking in the oven.
My daughter's family garden was also over run with cucumbers so I made our family favorite: my mom's bread and butter pickles.
It is so rewarding to see all the beautiful jars full of some family favorites to enjoy in the year ahead. Anyone else in the South getting to the canning stage yet with garden produce??
What favorites will you be canning this Summer?
Winnie #3109
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| 25 L A T E S T R E P L I E S (Newest First) |
| aCraftersDaughter |
Posted - Jul 07 2014 : 06:52:01 AM
Thanks Girls for all your info! It's a big help! So far all I have ever canned was sweet pickles, lime pickles, green beans and some jellies. And that was about the extent of my canning knowledge. 
(And Sweet Tea and Daisies to all...)
With <3 ,
~ Anna Mary |
| nubidane |
Posted - Jul 02 2014 : 7:24:54 PM
Anna Mary,
For SURE you need a pressure canner. You can pick up a basic one for fairly cheap (like a Presto or Mirro, al Walmart or the like)
If you happen on one at a yard sale, etc, be sure to take it to your county extension and have them test the seal. They will do this for free. (at least in OH)
Happy Canning!!!
"We must reject the idea that every time a law’s broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.” – R.R. |
| aCraftersDaughter |
Posted - Jul 02 2014 : 6:30:40 PM
Shannon, I was most interested in canning things like beef stew and veggie beef soup, that type of things, where I would basically have a meal in a jar.
(And Sweet Tea and Daisies to all...)
With <3 ,
~ Anna Mary |
| Ninibini |
Posted - Jul 02 2014 : 07:03:15 AM
Shannon! Awesome tip! Thank you!!! :) Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| thebyrdhaus |
Posted - Jul 02 2014 : 03:22:20 AM
Shannon- Thanks. I will dehydrate my skins for sure this year. I run my dehydrator almost as much as I do my canner in season, but have only attempted tomato paste once.I love this idea and no waste. I make very little tomato juice this day as I have a nutri bullet and dump my diced stewed tomatoes in it if I need juice. I love homemade tomato soup made that way. I just bullet a quart of my tomatoes. add salt & pepper, a little cram or milk, basil and if I have it on hand, some cheese rind. Heat it up. Quick 5 min meal. Almost as quick as Campbell's.
Patty #1840
http://ladygonegreen.blogspot.com/
A rind is a terrible thing to waste. Compost.
When they had all had enough to eat, he said to his disciples, “Gather the pieces that are left over. Let nothing be wasted.”
-Jesus in John 6:12 NIV Bible |
| hudsonsinaf |
Posted - Jul 01 2014 : 8:12:13 PM
Anna Mary - first, welcome to the group :) What is it you are trying to can? As Patty said, some things have to be pressure canned, and some things you have a choice. For example, you can can tomatoes either way.
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| hudsonsinaf |
Posted - Jul 01 2014 : 8:09:16 PM
All I do is dehydrate the tomato skins and then crumble them up and put them in a jar. When I need tomato paste, I mix equal amounts of tomato skins with water. Works brilliantly!
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| thebyrdhaus |
Posted - Jul 01 2014 : 6:07:56 PM
AnnaMary. Water bath is for fruits and pickles, but can’t be used for low-acid foods such as red meat and some vegetables.Pressure canning prevents botulinum bacteria in low acid foods.
Shannon- How do you use dehydrated skins for tomatoes paste. I always want to make tomato paste but don't want to use a bushel to cook down to a 1/2 pint of paste.
Patty #1840
http://ladygonegreen.blogspot.com/
A rind is a terrible thing to waste. Compost.
When they had all had enough to eat, he said to his disciples, “Gather the pieces that are left over. Let nothing be wasted.”
-Jesus in John 6:12 NIV Bible |
| aCraftersDaughter |
Posted - Jul 01 2014 : 5:58:16 PM
Hey all! I'm still pretty new to canning and the whole farmgirl thing, in practice anyway. And I had a question... I keep finding great recipes for pressure canners, but right now all I have is the water bath kind. Is there a way to convert those recipes over into water bath or am I just outta luck for now?
And Sweet Tea and Daisies to all... |
| hudsonsinaf |
Posted - Jun 24 2014 : 08:56:02 AM
Heather - LOVE the "works for all types" recipe! MUST memorize it!!! I have to remind myself every time I make jam that it thickens as it sits, lol.
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| nndairy |
Posted - Jun 24 2014 : 08:44:52 AM
Winnie - I just noticed we have a couple cucumbers getting close to being ready and was thinking I need to find a good pickle recipe. I can't wait to try yours!! Thanks so much for sharing.
All the blueberry recipes sounds wonderful as well!
Here's what I do for my berry jams (found in a homesteading book)
Weigh the berries before smashing them - add an equal weight of sugar. Boil until desired consistency.I think you're supposed to add a tsp of lemon juice to the blackberries. My first attempt at this was boiled too much and I bent many forks trying to get it out of the jar!! Now I know to leave it a little runnier than I think I should :) I have used this for strawberries, blackberries, and raspberries. I had a little bit of leftover fruit one time and made a "triple berry" jam of strawberries, raspberries, and blueberries. It was yummy!
Heather
Farmgirl Sister #4701
http://nndairy.blogspot.com/
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| hudsonsinaf |
Posted - Jun 23 2014 : 08:16:46 AM
Happy to share :) Glad they will be used :) Our family loves canned food during the winter :)
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| Doreenlee |
Posted - Jun 23 2014 : 07:29:24 AM
Shannon, Thank you so much for the blueberry pie filling recipe. When the blueberries come in this year I am going to do this. It would be great to have a blueberry pie in the middle of winter! Thanks girl.
Doreen Lee |
| Doreenlee |
Posted - Jun 23 2014 : 07:26:29 AM
quote:
Originally posted by hudsonsinaf
Blueberry Pie Filling
(makes 4 quarts)
20 C blueberries
3 C sugar
1C water
3/4 C cornstarch
2/3 C lemon juice
Bring all ingredients, except blueberries to a boil. Dissolve sugar. Add blueberries. Bring back to a boil. Continuously stir for 5 minutes. Pour into sterile quart jars, leaving 1" headspace. Process for 30 minutes.
~ Shannon
http://hudson-everydayblessings.blogspot.com/
Doreen Lee |
| Red Tractor Girl |
Posted - Jun 19 2014 : 05:27:55 AM
WOW,Shannon! You are got gang busters up there in South Carolina! All of your canning projects sound so delicious!
Daizy, your blackberries sound wonderful and whatever recipe you come up with will be yummy. After all, you can't mess up blackberries!
So fun to hear about everyone's recipes and projects!
Winnie #3109 |
| Daizy |
Posted - Jun 19 2014 : 04:19:38 AM
Hay ya'll,
Lots of veggies are about to get canned around here also. But first off is the blackberries.....after picking them. I have let several pastures go wild due to not having a tractor to bushhog and not having fences to allow the cows into them.....therefore, blackberries galore. No way I can pick all of them and no way I can find time to pick enough. But I will pick what I can and this year I want to can them, not freeze them. I am looking for a great preserve or jam recipe so if you know of one please let me know. I already have 36 jelly size jars waiting. Lots to this weekend..
Hugs and prayers, Daizy
Daizy #1093
Poor House Farmgirl Chapter {A virtual chapter open to everyone.}
A good day is when you find ALL your ear tags! I wonder how my cows would like my Farmgirl apron??
www.poorhouseparadise.blogspot.com |
| Ninibini |
Posted - Jun 19 2014 : 02:05:54 AM
WOW! Shannon! You are AMAZING! Thank you!!! I love blueberries - if you only knew! (And strawberries... And raspberries... And... well... you get the idea!) I'm going to have to visit my friend's farm this weekend... My frozen blueberries are just not going to be enough to try all these yummy recipes!!!! I'm so excited! Just... Thank you so much! Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| hudsonsinaf |
Posted - Jun 18 2014 : 8:12:48 PM
YAY!!!!!!! 25 half-pints and 2 pints of blueberry syrup - done, 12 half-pints and 3 pints blueberry jam - done, 4 quarts blueberry pie filling - done, and my blueberry basil vinegar is doing its magic. Plus there are a couple cups of blueberries in the fridge for tomorrow. So glad to be done. Now I have to can 50 pounds of tomatoes tomorrow (will probably just do diced tomatoes), and dehydrate the skins for tomato paste. Thankfully I get to sleep in between ;) Night everyone :)
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| hudsonsinaf |
Posted - Jun 18 2014 : 7:56:00 PM
Blueberry-Basil Vinegar - makes 5 half pints
4 C blueberries
4 C white wine vinegar
1 C basil
zest of 1 lemon
In a food processor, smoosh blueberries. Pour into large glass bowl. Add the white wine vinegar and lemon zest. Grind up the basil (I use a mortar and pestle). Add to the bowl and mix. Cover. You are going to leave it for up to 4 weeks (I usually take mine out around 3.5 weeks), stirring it everyday. After you've let it sit (it gets stronger in flavor over time), strain it through cheesecloth into a pan. Heat it to 180 degrees. Pour into jars, leaving 1/4 inch headspace. Process for 10 minutes.
For salad dressing, use a food processor and blend 4 cloves garlic, 1/4C chopped basil (fresh), 1 jar of the vinegar mixture, 1 C extra-virgin olive oil, 1.5T mustard (we use spicy brown), 1.5T sugar, and the zest of two lemons.
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| hudsonsinaf |
Posted - Jun 18 2014 : 7:46:27 PM
Blueberry Syrup - makes 12 half pints
16 C smooshed blueberries
4 C water
6 C sugar
8 C water
1/4 C lemon juice
Bring smooched blueberries and the 4 C water to a boil, boiling for 5 minutes. Puree the mixture (I use my vitamix, but an immersion blender, food processor or regular blender would work lovely too) and put back in pan. In a different pan, dissolve sugar in the 8C water. Heat until temperature reaches 230 degrees or until the syrup forms a thread when dropped in cold water (basically right before you hit the soft-ball stage). Add this mixture to your pureed blueberries. Heat back to a boil, boiling for 5 minutes. Turn off the burner and add the lemon juice. Pour into jars, leaving 1/4 inch head-space and process for 10 minutes.
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| hudsonsinaf |
Posted - Jun 18 2014 : 7:40:04 PM
Alright then - my last batch (pie filling) is in the canner, so I have time to write the other ones out.... 5 gallons of blueberries almost processed :)
Blueberry Jam - makes 12 half-pints
24 C blueberries
3/4 C water
6C sugar
3/4C lemon juice
Put blueberries and water in pan. Bring to boil, stirring and smushing (hmmm is that a word?) berries some. Add sugar, stirring until dissolved. Add lemon juice. Cook until at preferred gelled consistency (blueberries have natural pectin, so you don't need any). Turn off the burner and let mixture rest for about 5 minutes (hehehe or long enough to get flats sterilized and everything set up). Pour into sterile jars, leaving 1/4 inch headspace and process for 10 minutes. (If I put them in pints, I usually do about 20 minutes)
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| Ninibini |
Posted - Jun 18 2014 : 7:05:07 PM
Oh, Shannon! Thank you SO much!!! I can't wait to try your recipe! I may do half the blueberries using your recipe, and the other half at Winnie's suggestion. Both will be perfect for our needs! YAY!
No rush on the others - I know you've had a long, busy day! Take care of those tootsies and get some rest! Whenever you have time, that'd be great! I'm sure I'll be trying those, too! :)
Thanks again - you ROCK, farmgirl!
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| hudsonsinaf |
Posted - Jun 18 2014 : 5:09:14 PM
I will post the others in a little bit - still working on everything and checking this when I need to get off my feet - HAHAHA
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| hudsonsinaf |
Posted - Jun 18 2014 : 5:08:22 PM
Blueberry Pie Filling
(makes 4 quarts)
20 C blueberries
3 C sugar
1C water
3/4 C cornstarch
2/3 C lemon juice
Bring all ingredients, except blueberries to a boil. Dissolve sugar. Add blueberries. Bring back to a boil. Continuously stir for 5 minutes. Pour into sterile quart jars, leaving 1" headspace. Process for 30 minutes.
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| Ninibini |
Posted - Jun 18 2014 : 3:21:58 PM
Yes! Shannon! PLEASE do share!!! I would really, really appreciate it! Thank you!
Bet YOUR kitchen smells delicious! Will you please share your other recipes, too? :)
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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