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Old 09-05-2017, 09:01 PM   #61
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Join Date: Sep 2017
Location: Vancouver
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Hey all, I'm new, just found the forums on Google. Glad to be here, this thread was fun - wish it was "busier."

I went nuts (speaking for me, of course) this year with the canning. Had more time than expected at home.

Did 20 pints, 6 quarts of applesauce:


Did 14 quarts of dill pickles, 7 with arbol chilies for some heat:


Did 21 quarts of dilly beans, 7 with no heat, 7 with just a bit of cayenne, 7 really hot:


7 quarts of spicy escabeche:


I processed a bunch of black berries into juice to make jelly, I just don't feel like finishing the process now...so, the juice sits in the freezer until I'm ready :)

I want to do more, but I'm not sure what else to do that I would use. Only water bathing for now...looking at a pressure canner, but as I said, don't think I'd have much use for it.
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Old 09-06-2017, 02:31 PM   #62
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infinite, looks excellent!
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Old 09-11-2017, 08:50 AM   #63
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We plan to can at most tomatoes this year. We already have them produced at our plant.

This recipe we plan to use:
Canning Your Tomatoes To Use Them Out Of Season - Age of Healthy

I heard from some people that on the same we need to add some acid. What do you think?

Cheers.
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Old 09-11-2017, 11:30 AM   #64
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Quote:
Originally Posted by kevinscott View Post
We plan to can at most tomatoes this year. We already have them produced at our plant.

This recipe we plan to use:
Canning Your Tomatoes To Use Them Out Of Season - Age of Healthy

I heard from some people that on the same we need to add some acid. What do you think?

Cheers.
If you have a reliable PH meter and the ph is at 4.6 or below, then the tomatoes are already low acid enough for water bath canning or pressure canner canning.

If not, to be safe, you can add lemon juice, vinegar, or citric acid in the prescribed amounts per pint or quart. It's probably best to use methods tested by university extensions or national/federal testing sites.
Canning Tomatoes and Tomato Products - 9.341 - ExtensionExtension

Although I have ph test strips, and a ph meter, it is a pain in the butt to test and calibrate the meter. I still add the required amount of lemon juice or citric acid, depending on which one I have on hand. I'd rather be safe than sorry.
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Old 09-11-2017, 11:46 AM   #65
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Jams and jellies this year. Bread and butter pickles. Watermelon pickles. Our gardens are just coming in.
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