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naturemaiden Posted - Jul 18 2015 : 1:24:20 PM
So far I've put up dilly beans, kidney beans and today is turkey stock. When I'm done today I will have canned 24 quarts. I still have 3 turkey carcasses to make more stock from.







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25   L A T E S T    R E P L I E S    (Newest First)
saram Posted - Mar 27 2020 : 09:22:11 AM
You are very smart Barbara! Iíve realized that jars and lids would be essential if I had to live off the farm. Itís something you donít think about, but you couldnít make your own.
And baking soda, baking powder, and yeast.
HollerGirl56 Posted - Mar 26 2020 : 5:49:51 PM
Not canning now Sara---but I ordered 36 dozen flats in case I have to stay home and rely on canned garden food. So glad I know how---and how you have inspired me.

Old Age Ain't No Place For Sissies!------Bette Davis
YellowRose Posted - Mar 26 2020 : 10:37:02 AM
I use my micro-wave to reheat but somethings just taste better if done on stove.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

saram Posted - Mar 26 2020 : 08:13:16 AM
Sara you must mean you are a purist who doesnít use a microwave? Do you reheat leftovers on the stove with moisture? Thatís a memory of the ďoldĒ ways I canít convey to my kidsóhow one had to prepare at least 20 minutes ahead of time to heat food without a microwave oven. I doubt they would ever figure it out if they truly lost power for any length of time.
YellowRose Posted - Mar 25 2020 : 09:12:43 AM
Sara as your bean garden grows share the story with us. Your veg broth sounds tasty and will be the base for many recipes. Broths of any kind are good in warming up leftovers. I freeze broths left over from recipes in ice cube trays.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

saram Posted - Mar 25 2020 : 08:33:53 AM
Nini, have you seen food shortages in your community? As soon as the words ďstay homeĒ were uttered in my state, the hoarding began. But I find myself very well prepared, which gives me such self-validation. All the canning I did over the summer makes a basis for many meals, and all the prepping Iíve been admitting to now has a purpose! Iím just so grateful for land to grow my own food on and a lifestyle that allows time to dedicate to those things.

Sara, canned beans was one of the early commodities to fly from the shelves here. You serve yourself well by storing them up, even if they are in your house dry. I love all the varieties youíve chosen! Iím getting addicted to growing shelling beans and have ordered garbanzos, black coco and cranberry seeds to try in the garden, in addition to the two varieties I already grow.

This week I made two quarts vegetable broth and four quarts chicken broth. The vegetable broth was from scraps and ends I had been collecting for a week; Swiss chard ribs, celery ends, onion roots and carrot nubs, the tough green ends of scallions and kohlrabi leaves. It made a lovely broth! My frugal bone has been activated in this pandemic and Iím thinking a lot about how our ancestors were forced to make do with very little.
YellowRose Posted - Mar 25 2020 : 04:37:38 AM
This morning I'm finishing up canning no-soak navy beans. With this batch I will have 12 pints which should last me a while. I have an order of heirloom dried beans due later this week or next. The beans are: Eye of the Goat; Christmas Limas; Cranberry; Royal Corona; and Midnight Black. Will be busy canning when they get here.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

YellowRose Posted - Mar 23 2020 : 06:05:02 AM
Happy canning, Nini.

It's 50 now so when it warms up a little I'll be out in my Yellow Rose Cottage canning 4 pints navy beans. Doing it the no soak method - oh, so much easier. Yesterday my sister put up four qts navy beans using the no soak method. She's been wanting to try it since I told her what I learned here on the Farm. She puts up in quarts while I'm a small batch canner. I'll do four more pints tomorrow.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

Ninibini Posted - Mar 22 2020 : 9:09:15 PM
7 quarts turkey soup base! YUM! And I started to can home filtered water in my unused canning jars.. Just for now... Just in case...

Like you, Sara, I'm taking total advantage of this lockdown to get sooo many things done that I've had to put up due to our usually busy schedule. Using lemons to make lemonade! :) Tomorrow, I'm pickling and canning sweet peppers! I'm so happy! YAY!!!

Hugs,

Nini

Farmgirl Sister #1974

God gave us two hands... one to help ourselves, and one to help others!

saram Posted - Mar 18 2020 : 9:14:49 PM
4 half pints apple butter and 5 pints applesauce.
These apples have been slowly deteriorating in my kitchen all winterómuch to the delight of the barn animals who view soggy apples as a real treat. The voluntary self-isolation Iím practicing has inspired me to take care of some glaring projects which have been taunting me for a long time and the apples were at the top of the list. Now they are done! I can cross them off about six different lists!
saram Posted - Mar 09 2020 : 10:10:48 AM
I recently made a jar of pickled onions. It was a Pinterest recipe, and not for canning, but it was so easy I had to share. Just bring to boil sliced onion, garlic and peppercorns in a vinegar and sugar brine. Cool and refrigerate. The red onions turn a beautiful pink color and I love just seeing them in the jar when I open my fridge. Plus they are a tasty topper to sandwiches and Iím sure many other good uses I havenít yet tried.

If one were to process them, I suppose they would lose their crunch?
YellowRose Posted - Feb 23 2020 : 06:45:29 AM
Sara that sounds so good. Great use of the pickle juice. I add any pickled juice to things like deviled eggs, potato salad, and BBQ sauces.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

saram Posted - Feb 23 2020 : 06:40:51 AM
Sara I recently concocted a winter salad from my pantry using dilly green beans, homemade pickled red peppers, and home canned beans. I added carrot and celery and used the spicy vinegar from the dillies to make the dressing.
YellowRose Posted - Feb 22 2020 : 4:37:59 PM
Today I watched a cooking show on PBS Create and one of the recipes was a casserole made with halved cherry tomatoes, crusty bread, link sausage, and jarred white beans. I'm thinking of doing my version of the recipe with one of my home canned beans. Having another recipe to use home canned beans is a very good thing in deed.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

YellowRose Posted - Feb 22 2020 : 04:00:35 AM
Sara, 9 quarts is impressive and dinners in freezer too - good job.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

saram Posted - Feb 21 2020 : 10:59:57 PM
Another 9 quarts of chicken broth. For $12 I get two young chickens at Costco. After 24 hours of simmering and processing I have 9 quarts of rich broth and 4 dinners of ready to use meat. Not too bad!
StitchinWitch Posted - Jan 31 2020 : 2:03:04 PM
Heather -- growing ginger outside probably isn't a possibility for you but it should work as a house plant that can be moved outside in good weather. It might take a couple of attempts; I think sometimes it has been kept in cold storage too long and then won't grow--just a guess. It took me several tries to get turmeric to grow and then I lost it in an early freeze, so I will try again this spring. I pick tubers that have the little bumps on them that indicate a willingness to grow.

Judith

7932
Happiness is Homemade
nubidane Posted - Jan 31 2020 : 1:25:21 PM
Judith, I've tried growing ginger here and couldn't get it to start. Tried starting with sprouted organic ginger. Any suggestions? Of course we DO have different growing zones. LOL
Sara, if you have a good blender (I am lucky enough to have a Vitamix), you can puree/blend ginger, peel and all in it. Then freeze in ice cube trays.
I'm not a fan of candied ginger so this is how I do mine, so I have it on hand. Eliminates that pesky peeling.
windypines Posted - Jan 31 2020 : 03:19:18 AM
Thank you Sara for your offer. I will look online and in my cookbooks to see what I can find. Grow your own ginger, Judith, very cool. Pinterest here i come! lol

Farming in WI

Michele
FGOTM June2019

StitchinWitch Posted - Jan 30 2020 : 10:56:39 AM
If you get tired of canning ginger you can always grow it. I have a nice plot of ginger in my backyard in a protected area. It works well in a pot as a house or patio plant too.

Judith

7932
Happiness is Homemade
YellowRose Posted - Jan 30 2020 : 05:57:41 AM
Michele in my cookbooks there's recipes for candied ginger and pickling. I have thought about making syrup out of some of the pieces. Ginger syrup should have a lot of uses. All of my recipes call for storing in fridge - no canning recipes. I will put up in 4 & 8 oz jars. That way as I use it only a small amount will be exposed to the air each time. Will make good gifts too.

If you would like my cookbooks recipes I will print them out and send to you. I have your address. Don't you think the recipes can be adjusted to fit any amount of ginger.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

YellowRose Posted - Jan 30 2020 : 05:46:47 AM
Sara the ginger was all peeled and soaking in water by the time I went to bed at 8 p.m. I did use a little paring knife after trying to peel with a spoon which is the way I usually to it. Since the ginger had been around for quite awhile the skin was hard and in some cases even woody. Two whole pieces had to be thrown away because they were too old. Not bad for marked down ginger. I figure I probably lost about 1/2 lb after paring.

I peeled the ginger by favorite way of doing things like husking corn & picking out nuts - in my rocker. With a kitchen towel or silly shally over my lap watching TV while working. Stop when my hands get tire and pick it back up when they have rested.



Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015. & Feb 2019

Lord put your arm around my shoulders and your hand over my mouth.

windypines Posted - Jan 30 2020 : 02:59:55 AM
well I happen to have some ginger in my fridge, what do I do with it?? I have kept it in the fridge, but if there is something better, I would love some suggestions. I had gotten it when we had colds and were doing alot of coughing. I made a tea out of it and it helped loosen things up. Grape jelly sounds good, I like grape jam even better. Pop the pulp out in one pan and the skins go in another with as little water as possible. cook them both down, strain the pulp into the skins, add sugar and cook for a little bit and done. there is a recipe in the ball canning book.

Farming in WI

Michele
FGOTM June2019

saram Posted - Jan 29 2020 : 9:14:23 PM
Nancy, my grape jelly recipe calls for 5 cups juice, 5 cups sugar and 1 pkg pectin. Boil 1 minute after adding sugar. Process in boiling bath 5 minutes.
These three batches all turned out nice and set.
saram Posted - Jan 29 2020 : 9:10:43 PM
Oooo! Candied ginger, a favorite!

I make candied ginger and in fact need to do some that I have in the fridge right now. Your biggest obstacle is going to be peeling it, as we were just discussing above. My advice is to call back your sister and get her to help you! I wish I lived next door, Iíd go help you with that.

Since it was both marked down and free to you, you might just take some straight cuts down each side, ignoring the nubbin branches, and sacrifice a bit of the root in the process, to reduce peeling time. Also tho, I find that it keeps really well in the fridge. Since Iím guessing you wonít be canning it and needing a full batch all at one time, you could just handle small amounts and spread out the work over days. What process are you thinking youíll use?

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