http://www.discusscooking.com/forums/ Canning, Freezing, Dehydrating, etc ... en Sat, 21 Nov 2009 01:00:43 GMT vBulletin 60 http://www.discusscooking.com/forums/images/discook/misc/rss.jpg http://www.discusscooking.com/forums/ http://www.discusscooking.com/forums/f94/pressure-canner-question-61436.html Tue, 17 Nov 2009 19:50:40 GMT Hi....sorry if this sounds very basic. I'm new to this. Should I submerge the jars in water in my pressure canner?

I did 6 quart jars of red potatos; brine water topped with 1/2 inch of head space; lids lightly snugged; canner water level up to the shoulder of the jars, and after the pressure boil was done half the brine water was gone from the jars.

What did I do wrong?

David ]]> Canning and Preserving David_G http://www.discusscooking.com/forums/f94/pressure-canner-question-61436.html http://www.discusscooking.com/forums/f94/pickled-jalapenos-what-went-wrong-61351.html Thu, 12 Nov 2009 06:19:23 GMT Three days ago I made some pickled jalapenos for the first time. I've done pickled eggs before and followed a similar recipe. I went to check on the jar three days later and was left with this.



All the white globular stuff is...well...I don't know. It shouldn't be there, I know that. The white globular crud is the only thing that's wrong; the other little bits are pickling spice. It looks like fat, but I know there isn't that much fat in peppers. As far as bacteria/fungi, I find it hard to believe that there could be that much growth in three days under refrigeration. The jar is brand new, the seal is intact (I haven't dared break it), and the button on the lid is still sucked down. I've removed the jar from my fridge into ziplock quarantine in my cold garage.

WHAT WENT WRONG!?! ]]> Canning and Preserving Resdon111 http://www.discusscooking.com/forums/f94/pickled-jalapenos-what-went-wrong-61351.html http://www.discusscooking.com/forums/f94/my-first-canned-adventure-is-complete-61321.html Tue, 10 Nov 2009 21:31:26 GMT Well I had my mother over today. And I we canned my Doctor Pepper BBQ sauce today. It was really fun. And The bbq sauce turned out the best so far.

I poked 5 holes in each habenero and let it them both simmer in the bbq sauce for an hour. and I've tasted it each hour to see if I needed to add something but I didn't. Anyways The heat is there as you aspect but it's one of those heat where it builds up each time you take a bite. YUMI.



Anyhoo here's some pictures of the stuff being made ( by the way I used the dutch oven as the cooking vessel.

Looks like SmugMug is back up, So I'm going to post the photo's now!




:) ]]> Canning and Preserving Chile Chef http://www.discusscooking.com/forums/f94/my-first-canned-adventure-is-complete-61321.html http://www.discusscooking.com/forums/f94/applesauce-61275.html Sat, 07 Nov 2009 05:21:14 GMT Just found a jar of applesauce that got shoved to the back of the pantry. I didn't mark the lid *forehead slap* so I am not sure how old it is. Its at least 2 possibly 3 years old. It was done in a hot water bath, not a pressure canner. The seal still looks (and feels) intact. I'm leery though. Thoughts? ]]> Canning and Preserving Alix http://www.discusscooking.com/forums/f94/applesauce-61275.html http://www.discusscooking.com/forums/f94/has-anyone-tried-salting-green-beans-61252.html Thu, 05 Nov 2009 17:29:39 GMT I've heard this is the best way of preserving green beans because they keep most of their original texture. I've blanched/frozen green beans before and I really don't like how they turn out so I was looking for another way to preserve them.

There's not a ton of info on the web about it. It looks like there's a couple ways to do it, like immersing in a salt brine vs. packing in salt directly. I'd like to try the method of dry packing in salt and letting a brine form on it's own. I'm not sure if you need to slice the beans first; I've seen recipes saying both slice and leave whole. And most recipes I've seen say use about 1 lb of coarse salt for 3 lbs of beans.

I really like to salt packing method because you can just keep adding more layers to the crock as you harvest more beans (I'm only getting about a handful per day right now). ]]> Canning and Preserving texherp http://www.discusscooking.com/forums/f94/has-anyone-tried-salting-green-beans-61252.html