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Old 08-09-2018, 09:22 PM   #81
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DH and I inventoried the big pantry on friday night. I'm just looking at the jams and not the pear sauce, apple sauce, pear butter, or apple butter, or fruit.
27 pints and 6 half-pints.
These were made over the years, so many different kinds. We don't eat them often enough. I started using the orange marmalade to make orange chicken, which helped. I'm sure the plum jam would be good mixed with bbq sauce for meat balls or chicken wings. Strawberry jam, on toast or on cheese cake. Peach, peach w/lavender, apricot, pretty much anything we grew or it went on a good sale.


I have plans for pressure canning green chilis and red peppers. And tomatoes, lots of those are coming in now.
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Old 08-09-2018, 09:57 PM   #82
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Finished for the night. Ran out of time so will need to do some more salsa in the next few days.

My wife and I made 15x500ml jars of Salsa, 7x250ml of tomatillo salsa verde, and a whole bunch of pickled cabbage and cauliflower. Still have 6 jars of cabbage going in the water bath right now.
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Old 08-10-2018, 10:09 AM   #83
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GE-nice accomplishment. Everything looks so great and I imagine when winter comes, you'll go shopping where you store all those canned goods (instead of through the snow to the store)!


Do you use the 2 piece screw caps and lids? A few years ago, we learned to store the jars with just the lids, not the screw caps. That way the screw caps don't rust onto the jar and you can use them over and over again, just wash them and dry completely and they stay almost new.
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Old 08-10-2018, 10:13 AM   #84
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Quote:
Originally Posted by blissful View Post
GE-nice accomplishment. Everything looks so great and I imagine when winter comes, you'll go shopping where you store all those canned goods (instead of through the snow to the store)!


Do you use the 2 piece screw caps and lids? A few years ago, we learned to store the jars with just the lids, not the screw caps. That way the screw caps don't rust onto the jar and you can use them over and over again, just wash them and dry completely and they stay almost new.
Good question. The other reason is that, with the bands off, it's easier to tell if the seal fails during storage. Apparently it's also best practice not to stack the jars.
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Old 08-10-2018, 10:46 AM   #85
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We generally leave the bands on. We haven't had rust issues so far. We have so many bands we will never run out. We just buy new lids(discs) each year.
We don't stack ours usually, unless they are the small 125ml jars. We check each jars seal when we take it off the shelf.
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Old 08-17-2018, 11:05 AM   #86
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I canned 10 half pints of caramelized onions yesterday and have 6 pints and one half pint in the canner right now. This has been absurdly easy to make and process. If you have a food processor, crock pot and a pressure canner, oh, and a lot of sweet onions, this is one of my best projects yet. I grew about 150 Sierra Blanca sweet onions this year. I use about 10 pounds of onions per batch. Slice and put the onions in the crockpot before you go to bed. In the morning start canning it.

It is divine.
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Old 08-17-2018, 12:13 PM   #87
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Bethzaring, those look very nice. How do you use them? I'm guessing you use them in stews or soups or with meat. I'm thinking of canning up onions too. Do you put anything in with the onions in the crock pot?
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Old 08-17-2018, 12:55 PM   #88
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As we sat down last night to eat loaded potatoes, DH asked, where are the caramelized onions? It was the first time ever I opened a still warm from the canner jar of food. We top hamburgers with them, put atop fried eggs, add to omelets and add to any homemade soup. I just added some to a bowl of calabacitas for breakfast.

For 10 pounds of onions, I added 3T. butter and 2 t. salt. Stir once or twice while in the crock pot; I stir just before going to bed and as soon as I get up. I start the onions out on high for 2 hours and set on low overnight. Adjusted for 6000 to 8000 feet elevation, process at 14 pounds pressure 75 minutes for pints and 70 minutes for half pints.

Here's the batch that just came out of the canner
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Old 08-17-2018, 01:06 PM   #89
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Thank you Beth, all great ideas I wouldn't have thought of myself.
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Old 08-18-2018, 01:27 PM   #90
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I started my first roaster full of tomatoes to make sauce or ketchup. I haven't decided which to make yet. I'll know late tonight or tomorrow morning, they cook for a long time and give off their liquid, then canning tomorrow. MMMM love the smell of canning tomatoes.
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