"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Reply
 
Thread Tools Display Modes
 
Old 04-21-2016, 12:37 AM   #11
Head Chef
 
Josie1945's Avatar
 
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,003
[QUOTE=GA Home Cook;1463569]Josie- what is Watermelon syrup and how do you use it?



I took 3 cups of watermelon juice 1 cup sugar and made syrup . I
used Konjac root to thicken it . I made a waffle topped it with 1/2 banana sliced and the syrup. I was just playing and it turned out wonderful. I ran the watermelon thru my Breville juicer to get the
juice.

Josie
__________________

__________________
Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote
Old 04-21-2016, 08:36 AM   #12
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I've got 52 tomato starts in my house under a grow lamp. The tallest is about a foot high. The smallest just popped above the soil. I will also have sweet peas (they will be frozen though, blueberry bushes, and will be planting lots of purple beans (they turn green when cooked). I have two apple trees that give me great apples for canning, not so much for eating. I've been trying to turn the trees into great eating apple producers. my Dad planted them, one transparent apples, and one Mackintosh. They both produce apples that are tasty, but very soft and meally. He just planted them and let them go wild. I've fertilized them, and cut them back. But the apples are still the same. They're good for applesauce.

Seeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 04-21-2016, 10:39 AM   #13
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by callmaker60 View Post
What's anyone canning this year?
I have my dill pickle recipe I like, along with my pickled red beets, and tomatoes, I think that will be it for me.
I'm not canning but I have made 10lbs of orange marmalade and 5 lbs of lemon marmalade with a touch of gin in the last couple of weeks. (Gin and lemons go very well together in a culinary sense.)

Unlike a demonstration on Food Network recently we don't can jams, jellies, marmalades, pickles and chutneys after cooking and putting in jars. There doesn't seem much point as the cooking of the fruit/veg, vinegar and sugar and sealing in dry sterile jars is enough to keep the contents free of bacteria, mould, etc. I've kept home preserves for a year with no detriment. (They'd probably keep longer but don't get the chance!)

Later in the year I'll be making piccalilly which is (basically) mixed veg in a mustard and vinegar "sauce" (much nicer than the stuff you buy) and beetroot and apple chutney which is a sweet chutney and good with bread and cheese
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 04-21-2016, 07:22 PM   #14
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by Mad Cook View Post
I'm not canning but I have made 10lbs of orange marmalade and 5 lbs of lemon marmalade with a touch of gin in the last couple of weeks. (Gin and lemons go very well together in a culinary sense.)

Unlike a demonstration on Food Network recently we don't can jams, jellies, marmalades, pickles and chutneys after cooking and putting in jars. There doesn't seem much point as the cooking of the fruit/veg, vinegar and sugar and sealing in dry sterile jars is enough to keep the contents free of bacteria, mould, etc. I've kept home preserves for a year with no detriment. (They'd probably keep longer but don't get the chance!)

Later in the year I'll be making piccalilly which is (basically) mixed veg in a mustard and vinegar "sauce" (much nicer than the stuff you buy) and beetroot and apple chutney which is a sweet chutney and good with bread and cheese
We never canned jams or jellies either. We sterilized the container and sealed it with a thin layer of melted paraffin. When we opened a jar the paraffin disc was washed and saved to melt with some fresh paraffin the following year.
__________________
Aunt Bea is offline   Reply With Quote
Old 04-21-2016, 09:19 PM   #15
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,094
Quote:
Originally Posted by Aunt Bea View Post
We never canned jams or jellies either. We sterilized the container and sealed it with a thin layer of melted paraffin. When we opened a jar the paraffin disc was washed and saved to melt with some fresh paraffin the following year.

That's the way my grandma and great aunt made their chokecherry, rhubarb and other jams and jellies too
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-21-2016, 10:57 PM   #16
Head Chef
 
Join Date: Mar 2008
Posts: 2,112
My pantry is full up with jams and all kinds of pickles. I've got enough beans and tomatoes until harvest, I hope.

This year will be a big year for us for tomatoes and green beans. I have the bean seeds already, and 100 tomato seedlings (many we'll give away).

Then to freeze, green peppers (lots of seedlings), herbs (again lots of seedlings going).

We're putting in a smaller plot of just bulbing onions and potatoes. And of course our garlic garden is already well on its way.

"ping"
__________________
blissful is offline   Reply With Quote
Old 05-08-2016, 02:01 AM   #17
Assistant Cook
 
Join Date: May 2016
Location: Philadelphia
Posts: 5
Hello all! First time posting. I'm in the Philadelphia area and happened to see a live demo by Marisa McClellan and purchased one of her books, 'Preserving by the Pint.' I've always loved to cook, but this inspired me to finally delve into home canning a bit. Last year I canned tomato "ketchup" chutney, pear jam with rosewater & cardamom, pear & chocolate jam, and gold apple ginger chutney.

I made a list of things I hope to make this year:
tomato "ketchup" chutney (Aarti Sequeira)
grape tomato chutney (Aarti Sequeira)
tomato onion jam (Alton Brown)
orange cardamom curd (Preserving by the Pint)
carrot relish (PbtP)
pickled eggplant w/mint (PbtP)
zucchini butter w/fresh thyme (PbtP)
pickled sugar pumpkin/butternut (PbtP)
pear jam with rosewater & cardamom (personal recipe)
pear-cranberry chutney (PbtP)
winter fruit mostarda (PbtP)
__________________
AmyJ is offline   Reply With Quote
Old 05-08-2016, 04:56 AM   #18
Head Chef
 
Josie1945's Avatar
 
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,003
Hi Amy
Welcome to DC, That is a great list
that you are planning to can this year.
I love to can. Glad you joined us.

Josie
__________________
Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote
Old 05-08-2016, 09:55 AM   #19
Assistant Cook
 
Join Date: May 2016
Location: Philadelphia
Posts: 5
Quote:
Originally Posted by Josie1945 View Post
Hi Amy
Welcome to DC, That is a great list
that you are planning to can this year.
I love to can. Glad you joined us.

Josie
Thank you, Josie! Glad to join you guys :)

Amy
__________________
AmyJ is offline   Reply With Quote
Old 05-08-2016, 10:10 AM   #20
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,843
Hi, Amy. Welcome to Discuss Cooking

I've been following Marisa's blog for years and have two of her books, including Preserving by the Pint. I'm looking forward to making a lot of those recipes. So cool that you were able to attend one of her classes.

I love the idea of small-batch canning. Last weekend, I canned two half pints of tomatillo salsa from garden tomatillos I had frozen last fall.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:19 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.