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Old 07-28-2014, 02:17 PM   #151
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So far I made black currant jelly about 6 1 pound jars and also froze about 2-3 pounds of the same. 4 pounds of red currants also went into freezer. I also made 4 ponds of bing cherries jelly. Now i'm waiting for bell peppers to get cheaper at the market so I can make the chutney fro the winter.

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Old 07-28-2014, 03:22 PM   #152
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Freezing beans tonight.

I've got OCD--Obsessive Chicken Disorder!
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Old 07-28-2014, 10:32 PM   #153
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Originally Posted by StormyNight View Post
(yes, sterilizing everything again, using new lids, boiling the sauce again, etc.) one still didn't seal! So now it's in the fridge, I'll repack it and just freeze it for use during the week.
StormyNight I feel your pain...sometimes they just don't seal no matter what you do. There could be a chip or flaw in the jar that you can't feel. I'm lazy...I toss unsealed jars straight into the freezer (assuming there's enough headspace so it doesn't blurp out.) The "new" (1990's) USDA rules say that if you are processing at least 10 minutes in a boiling water bath, there's no need to sterilize your jars. Hot and clean with hot lids works. Sterilizing is now considered "an extra measure of safety". Like I said, I'm lazy.

Jealous of those who have tomatoes. Mine are just blooming and we're out of our favorite Roasted Tomato Garlic Soup and chili sauce.

This weekend I canned apricot pineapple preserves, a batch of strawberry preserves and some spicy apricot bbq sauce. Also dried some kale. Our baby pie cherry tree gave us a couple of quarts, so they went into the freezer (some went into a chocolate cherry clafouti), along with a few huckleberries and the last of the strawberries (at least until it cools off). DH has been freezing fruit on trays and will bag up combos and seal in Foodsaver bags for smoothies. Blueberries are coming on, yay!
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Old 07-29-2014, 06:51 AM   #154
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Just canned some BBQ sauce....
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Old 07-29-2014, 07:35 AM   #155
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Stormy Night - has this jar been used for canning before, or is it new? Making jars is a mechanical process that sometimes fail. I have had them where the top of the jar was not even and it would never seal. Secondly, make sure that you are not too full. it only takes a small dot of food under the lid to keep it from sealing.
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Old 07-30-2014, 12:35 PM   #156
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I steam canned my dilly green beans.
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Old 08-13-2014, 02:33 PM   #157
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What are you preserving today?

I thought it would be fun to share our preserving adventures, like the "What are you baking today?" thread. Are you canning, pickling, dehydrating or freezing something today? What is it? Tips and tricks? Unusual combinations? Would love to hear about it

Also, to make it easier for members to find specific recipes, if you want to post a recipe or someone asks you to, it would be great if you would post it in the specific forum, then link to it here.

I'll start: I'm making Rick Bayless' Pickled Red Onions for Mexican food. It's great on nachos, tacos, etc. Gives the sometimes-rich food a nice bit of crunch and freshness.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 08-13-2014, 02:46 PM   #158
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I just bought some beautiful Persian cukes. Not sure if I want to make whole pickles with them or this Asian pickled cucumber where they get sliced up.
Emeralds are real Gems! C. caninus & C. Batesii.
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Old 08-13-2014, 06:52 PM   #159
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Been busy "putting up" tomatoes and Italian green beans.

So far this week, I've made and canned 3 pints and 25 half-pints of my oven-roasted tomato sauce, 17 pints of Italian green beans and, today, 9 quarts of Italian green beans.

Glenn picked the rest of the Italian green beans this afternoon and I picked them over and cleaned them in preparation of canning them tomorrow. I'll probably get about a dozen quarts. We'll really enjoy them this winter.

There are still tomatoes coming, which means more tomato sauce.

A bunch of corn will come in, second planting, later this week. I'm not sure if I want to can it or put it in the freezer.

Our plants have been very good to us.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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Old 08-13-2014, 10:44 PM   #160
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We already had this thread:

What are you canning/preserving today?

It would be nice if there was an index or something where one could check if the thread exists. We have so many threads about CI pans, etc., that it is sometimes hard to find the thread one recalls using the search function.

Maybe a list of common threads?

I've got OCD--Obsessive Chicken Disorder!
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