Recent content by BunnyTime

Thanks for another reply, GotGarlic, you put so much time and goodwill into these threads! Unfortunately, I still don't understand what I'm supposed to do. You said to use the times on the link, but the link you gave me doesn't have any processing times. Do you mean the link I originally got...

Thanks GotGarlic! I don't see anything about processing the syrup on that link and I'm not sure if that means it just doesn't need to be processed or if I just don't understand what it is telling me. Should I put it in the boiling water bath?

Hi all! I harvested way too many prickly pear fruits and have been making so much jelly that I'll never use it all up. It was recommended to me that I can make simple syrup and water bath it to be shelf stable. I have some friends that are interested in taking some off my hands, but they want...

Ok, I have been in a canning spiral these last few days. How did y'all learn to can and not always feel afraid of poisoning your loved ones? I can't find any in-person classes, only online tutorials. Those are helpful, but not enough to give me confidence to tackle it all on my own. It is...

I do have a pressure canner. It is an All American 15 1/2 Quart Pressure Cooker Canner. But in reading all the links I am thinking that canning isn't for me. I wanted to be able to throw what I have into a soup and can it up, but it looks like I would have to follow a recipe precisely as...

Thanks for the replies and links! I'll read all about it tonight and hopefully feel more confident and ready to cook and can tomorrow.

A couple times a month I get about 60 pounds of old fruits and vegetables. This is produce that isn't suitable to sell in stores because it is bruised or has bad spots, so is sold in bulk just as-is. Mostly it is tomatoes, but there are also always some yellow squashes, zucchinis and bell...