"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-18-2016, 09:49 AM   #1
Senior Cook
 
callmaker60's Avatar
 
Join Date: Dec 2012
Location: Camp Hill, Pa.
Posts: 229
Canning this year?

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.

callmaker60 is offline   Reply With Quote
Old 04-18-2016, 09:55 AM   #2
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
If the bunnies don't get all the seedlings first, like they did last year, I'll probably make pickled green beans. Haven't decided if I'm planting cukes this year.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-18-2016, 10:05 AM   #3
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,537
I want to try making some SF bread and butter pickles this summer.

https://www.splenda.com/recipes/brea...pickles-recipe
Aunt Bea is offline   Reply With Quote
Old 04-18-2016, 03:50 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,474
I want to make smaller batches of more things, so I bought this book - http://www.amazon.com/gp/aw/d/0762449683 - and this pot to go with it - http://www.amazon.com/Kuhn-Rikon-420.../dp/B00381ANTG.

Really looking forward to the opening of the farmers market in a couple of weeks and we planted most of our garden yesterday - tomatoes, hot and bell peppers, zucchini and summer squash. Still need to plant cucumbers and a few herbs.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 04-18-2016, 11:28 PM   #5
Head Chef
 
Josie1945's Avatar
 
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,339
I made 4 pints of Water Mellon Syrup yesterday.
We should have cukes and squash in about a
week. I love canning season

Josie
__________________
Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote
Old 04-18-2016, 11:32 PM   #6
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
I don't dare plant anything here until after Mother's Day.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-19-2016, 12:23 AM   #7
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,845
Quote:
Originally Posted by GotGarlic View Post
I borrowed that book from our library last year. Wasn't planning on canning anything, but the cover caught my eye. It's interesting on the inside, too. My mantra right now, though, is "No New Toys", no matter how cute that 12-quart pot looks. :
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 04-19-2016, 07:48 AM   #8
Sous Chef
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 767
Josie- what is Watermelon syrup and how do you use it?

Garden will be planted next week. we are going to look this year to can some of the things we have been freezing, creamed corn, purple hull peas. I did an experiment last year and canned yellow squash and it turned out great. Kept much better than being frozen, plus the using canned is much easier than frozen.
GA Home Cook is offline   Reply With Quote
Old 04-19-2016, 09:24 AM   #9
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
No idea. I'm between houses at the moment, so canning may not be in the cards. If I can anything, it will likely be a spur-of-the-moment decision.
Steve Kroll is offline   Reply With Quote
Old 04-20-2016, 02:02 PM   #10
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
My garden was a total fail last year--too wet, everything rotted. Luckily, I had enough tomatoes and green beans called to last me.

This year, I will can tomato sauce, salsa, cowboy candy, and tomato juice from the garden. I have also been making and canning chicken stock, and plain canned chicken.

I understand that the new Ball Blue Book will have lots of 'meal in a jar' recipes.
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 04-20-2016, 11:37 PM   #11
Head Chef
 
Josie1945's Avatar
 
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,339
[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, 07:36 AM   #12
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,421
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.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 04-21-2016, 09:39 AM   #13
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
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, 06:22 PM   #14
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,537
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, 08:19 PM   #15
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
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, 09:57 PM   #16
Executive Chef
 
Join Date: Mar 2008
Posts: 3,693
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, 01:01 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, 03:56 AM   #18
Head Chef
 
Josie1945's Avatar
 
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,339
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, 08:55 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, 09:10 AM   #20
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,474
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.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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




All times are GMT -5. The time now is 03:16 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.