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Jamming, canning and preserving 2014

jpr54_1 May 30, 2014 07:47 AM

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  1. weezieduzzit RE: jpr54_1 May 30, 2014 08:01 AM

    Has anyone ordered the bulk pectin from nuts.com? I'd love to hear someone's experience with it before I buy it. The price is so much better than anywhere around here.

    1. nofunlatte RE: jpr54_1 May 30, 2014 08:28 AM

      I was just checking in to see if someone had started this year's canning thread and, low and behold, here it is!

      I haven't done anything yet, but it's been a cold spring here in the Midwest and everything is behind a typical schedule. I'm looking forward to the organic beets coming into the farmers market--plan on canning a few jars of pickled beets and onions (using a modified recipe from Robin Mather's The Feast Nearby--I double the brine, because I've run out in the past). And, while I was hoping to do LOTS of jars of peach salsa, apparently the peach trees have suffered a bit this year (in terms of less budding).

      Anyway, thanks jpr54_1! I'll be checking this thread periodically, both to report my progress and to get some inspiration!

      1. biondanonima RE: jpr54_1 May 30, 2014 08:36 AM

        I don't do any canning but I have started getting into quick-pickling of various things. I just put some rhubarb in a quick pickle last night - apple cider vinegar, sweetener, salt, a little tarragon and some chiles de arbol. Looking forward to hearing what other Hounds are preserving!

        4 Replies
        1. re: biondanonima
          jpc8015 RE: biondanonima May 30, 2014 08:39 AM

          You are just a small step away from canning pickles. Do it, you will never look back.

          1. re: biondanonima
            biondanonima RE: biondanonima Jun 3, 2014 05:21 PM

            I tasted my rhubarb today, after 4 days in the fridge - delicious! The rhubarb is crisp-tender and tart-sweet-spicy. Yum!

            I put some radishes in a quick pickle last night - white vinegar, salt, a pinch of sugar, peppercorns and chiles. DH loves these and they're pretty much the only way I like to eat radishes. Anyone else have any interesting things they like to add to a basic pickled radish?

            1. re: biondanonima
              Caitlin McGrath RE: biondanonima Jun 3, 2014 09:18 PM

              You should post about your quick pickles (including queries) on the June dish-of-the-month thread, biondanonima!

              1. re: biondanonima
                jpr54_1 RE: biondanonima Jun 4, 2014 03:45 AM

                check DOTM-daikon and carrot pickle

            2. j
              jpc8015 RE: jpr54_1 May 30, 2014 08:38 AM

              We will be doing our first batch of canning this year over the weekend; strawberry jam.

              1. sebetti RE: jpr54_1 May 30, 2014 09:04 AM

                Hood River Strawberries are in season in the Northwest so I did my first canning this weekend - straight up Strawberry Jam using a low-sugar pectin.

                I'm debating getting more Hoods this weekend - I'd be freezing them for using later this summer with raspberries and blueberries but it seems like a such a waste to freeze such a fragile and wonderful berry.

                1 Reply
                1. re: sebetti
                  jpc8015 RE: sebetti May 30, 2014 09:05 AM

                  Frozen berries are fine for preserves or pies.

                2. j
                  jammy RE: jpr54_1 May 30, 2014 09:18 AM

                  One jar of currant pickle from "Saltie" is currently being enjoyed on ham sammiches. It's a nice sweet and tangy addition.

                  1. meatn3 RE: jpr54_1 May 30, 2014 12:47 PM

                    I took the plunge and upgraded my pressure canner this year. Now I'm able to can quart sized jars of stock!

                    My CSF offers fish trimming so I put up 5 quarts of fish stock. Just used the last of my chicken stock last night so I need to replenish.

                    I made duck confit but am letting it mature a bit, If the dregs from the pot are any indicator it will be very good!

                    So far my preserving has been largely fish related for 2014. I made a pickled shrimp which was pretty good - just need to tweak the recipe a little. I also made potted shrimp for the first time. Unbelievably good! Lastly, I made tuna confit which has been a delicious way of extending the bounty.

                    Looking forward to this years posts!

                    7 Replies
                    1. re: meatn3
                      coll RE: meatn3 Jun 11, 2014 05:15 AM

                      I'm thinking of getting a pressure canner eventually. Is it only for meats and tomato, or could I use it for jams etc too?

                      1. re: coll
                        daislander RE: coll Jun 11, 2014 07:58 AM

                        yes you just don't use the pressure feature

                        1. re: daislander
                          coll RE: daislander Jun 11, 2014 10:02 AM

                          Thanks! Right now I have a big open tub I got at Salvation Army, with the lid and insert, but it has rust spots so I think I'm ready to move up in the canning world!

                          1. re: coll
                            meatn3 RE: coll Jun 11, 2014 03:17 PM

                            They are pricey. I wouldn't have upgraded if I didn't can stock. Plus the pressure canners are pretty heavy.

                            If you do investigate this area be aware that there are pressure cookers and pressure canners. Some will do both. I have a small combination canner/cooker. But it would only can jelly size jars...I find quart sized jars of stock handier hence the upgrade.

                            1. re: meatn3
                              coll RE: meatn3 Jun 11, 2014 03:43 PM

                              I already have a pressure cooker, but it was gifted me by my MIL in the 1970s so it's sort of small. Wouldn't be worth the effort. Things are so much BIGGER nowadays!

                      2. re: meatn3
                        dkenworthy RE: meatn3 Jun 18, 2014 05:53 PM

                        I have a pressure canner, and one year I canned my homemade chicken stock (which I usually store in the freezer). I was a little disappointed because it lost that "gelatinous" character that it keeps in the freezer.

                        But it would be nice to have shelf stable stock, rather than dealing with the freezer. Have you found you are happy with the canned stock?

                        1. re: dkenworthy
                          rasputina RE: dkenworthy Jun 21, 2014 05:59 PM

                          I've been canning my stock for a few years now and I'm really happy to have ready to use homemade stock.

                      3. r
                        rasputina RE: jpr54_1 May 30, 2014 01:32 PM

                        I canned some turkey stock this week. My garden isn't producing yet so I'm still waiting. Tomatoes are on sale though at 75 cents a pound and if they look great I might get a jump start on some crushed tomatoes.

                        1. zeldaz51 RE: jpr54_1 May 30, 2014 02:55 PM

                          So far this season I've pickled asparagus, made strawberry jam, apple rosemary jam, and pickled beets. Need more beets!

                          1. weezieduzzit RE: jpr54_1 May 30, 2014 03:03 PM

                            I canned 5 jars of ginger peach jam last night. The peels were boiled into a simple syrup today that I'm adding jalapeno and serrano chilis to for a glaze. I did that on the fly, though, so it's for the fridge.

                            I pulled a jar of last summers balsamic pickled eggplant to go with tonight's dinner- that is SO on the list to make a bunch of this year.

                            4 Replies
                            1. re: weezieduzzit
                              meatn3 RE: weezieduzzit May 30, 2014 04:02 PM

                              I'd love to hear more about this pickled eggplant!

                              1. re: meatn3
                                weezieduzzit RE: meatn3 May 30, 2014 04:24 PM

                                Here's the link:


                                It's delicious! The bite of the vinegar softens as it sits. It's a great item for an antipasto platter. I can't wait for my hot cherry peppers to be ripe to pickle and serve with the eggplant, good cheeses, cured meats, etc. for an easy meal on a really hot summer night.

                                1. re: weezieduzzit
                                  Caitlin McGrath RE: weezieduzzit May 30, 2014 04:58 PM

                                  Wow, that looks great! I'll have to do it once local eggplant comes in.

                                  1. re: weezieduzzit
                                    meatn3 RE: weezieduzzit May 30, 2014 05:18 PM

                                    Thanks! Very versatile.

                              2. r
                                rstuart RE: jpr54_1 May 30, 2014 07:33 PM

                                I can't wait to get started.. but haven't been to the farmer's market yet. Of course, the only fruit that is out is rhubarb locally.. a cold spring here in Ontario. I will probably freeze it, or buy frozen raspberries to make jam with that.

                                1 Reply
                                1. re: rstuart
                                  Ruthie789 RE: rstuart May 30, 2014 09:02 PM

                                  Even colder East of you! I am looking forward to putting up some jars this year. Hope to get inspiration from this thread.

                                2. MsMaryMc RE: jpr54_1 May 30, 2014 09:07 PM

                                  I've done pickled chipotle asparagus so far. Next up: quick-pickled sugar snap peas.

                                  I found a local grower who, in addition to their weekly CSA, does a "Ten Pound Club." In the spring you can pre-order ten pounds of a given crop, and know in advance (with the possibility it will change by a week or so, due to the vagaries of the growing season) when you can expect to pick it up. I ordered pie cherries, because they're so damned hard to find and they disappear so quickly; and Italian plums, because I can never seem to remember when to go looking for them. I will make cherry-amaretto preserves in July with some of the cherries, and freeze the rest in one-pie portions. The plums will become spiced plum butter in September.

                                  I'll buy raspberries in June or July and make raspberry-cassis preserves.

                                  And in August I'm going to make one more run at giardiniera, and maybe pickled peppers. I've finally given up on boiling water-bath processing--there just doesn't seem to be any way to do that and come out with veggies with any crispness left. So this time I'll settle for quick-pickled, and see how that goes!

                                  13 Replies
                                  1. re: MsMaryMc
                                    geminigirl RE: MsMaryMc May 31, 2014 03:20 AM

                                    Could you share your recipe for the cherry preserves recipe? Thanks.

                                    1. re: geminigirl
                                      MsMaryMc RE: geminigirl May 31, 2014 01:52 PM

                                      Sure! It uses Pomona Pectin, which I love. I'm seeing it in a lot of grocery stores now, but Amazon also carries if. It lets you vary the amount of sugar, or use another sweetener, and it still gels.

                                      Sour Cherry-Amaretto Preserves

                                      4 cups pitted sour cherries
                                      1/4 c. lemon juice
                                      2 tsp. Pomona calcium water
                                      1-1/2 cups sugar (or to taste)
                                      2 tsp. Pomona pectin powder
                                      1/4 cup Amaretto

                                      Wash jars and rings in the dishwasher; leave them there until ready to use (or boil them if you're more cautious). Bring the lids just to a simmer; turn down heat and let them stand in hot water.

                                      Roughly chop some of the cherries in a food processor. Leave the rest (maybe 1/4) whole, and mash them.

                                      Heat the cherries and lemon juice in a large pan. Add calcium water; stir well.

                                      Measure sugar into a separate bowl. Thoroughly mix the pectin powder into sugar.

                                      Bring fruit to a boil. Add pectin-sugar mixture; stir vigorously 1-2 minutes while cooking to dissolve pectin. Add the Amaretto. Return to a boil and remove from heat.

                                      Fill jars to 1/4" of top. Wipe rims clean. Top with lids. Add rings and finger-tighten. Put filled jars in boiling water to cover. Bring back to a boil and boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals–lids should be sucked down.

                                      Refrigerate or freeze jars to store (this is because there isn't a whole lot of sugar in this version--it's less necessary if you use more). Lasts about 3 weeks once opened.

                                      1. re: MsMaryMc
                                        geminigirl RE: MsMaryMc May 31, 2014 05:11 PM

                                        Thank you! We have Pomona here, but I've never seen the calcium water in recipes, what does that do. I'm so looking forward to cherry picking season!

                                        1. re: geminigirl
                                          MsMaryMc RE: geminigirl May 31, 2014 07:23 PM

                                          It's part of the Pomona process. The package comes with two envelopes: a larger one of pectin powder, and a smaller one of calcium powder. You mix the calcium with water and add a little bit to your preserves (you can keep the leftover in a jar in the fridge for a few weeks and use it for your next batch). It helps the pectin jell. I'm not a chemist, so I can't tell you how it works, but I believe this is what allows you to alter the amount of sugar with Pomona Pectin, or to use other sweeteners (honey, agave, stevia, Splenda, etc.). You can't do that with regular pectin--you have to go strictly by the recipe or you'll end up with jars of syrup.


                                          1. re: MsMaryMc
                                            geminigirl RE: MsMaryMc Jun 1, 2014 01:19 PM

                                            Oh, yes, I do remember reading about this on the box, but had totally forgotten, thank you!

                                    2. re: MsMaryMc
                                      LNG212 RE: MsMaryMc May 31, 2014 12:22 PM

                                      Have you tried Pickle Crisp, the Ball product? It really works with pickles. Maybe it'll work with vegetables too.

                                      1. re: LNG212
                                        MsMaryMc RE: LNG212 May 31, 2014 02:37 PM

                                        I haven't tried it, but I'm going to now! After I read your suggestion I looked it up online, read some more reviews, and it sounds great. I may try doing a few jars of giardiniera as quick pickles, and process a few others, to see if that works better with the Pickle Crisp. I'd like to be able to store it longer, but the mushy stuff I've made before wasn't really worth storing!

                                        I've tried making giardiniera for the past three years, and it's been nothing but a disappointment. There's a local Italian restaurant that puts some on their antipasto platters, and the veggies are SO crisp and tart and good--that's what I'm aiming for. I was thinking that they must just be making it as they use it, quick-pickled, because they go through it fast enough. Mine has never come out anything like that!

                                        If anybody has a great giardiniera recipe they'd like to share, I'd love it. I've tried several but I've never found one I loved. Besides the mushy veggies, the last one had another problem: the pickling solution contained vinegar and olive oil, and when I chilled the jars, the oil floated and solidified and looked disgusting! The olive oil might be tasty in the mix, but I'll do without it because of that. I do a lot of my canning as holiday gifts (though if I ever get giardiniera to come out right, it may not last that long), and those jars were NOT gift-able!

                                        Anyhow, thanks for the suggestion!

                                        1. re: MsMaryMc
                                          LeenaTrivediGrenier RE: MsMaryMc May 31, 2014 05:28 PM

                                          Here is the recipe I used last year, and it worked pretty well for me with crisp vegetables. It came from the book The Art of Preserving. My recipe does include olive oil at the top of the jar (which did not negatively affect the taste in my opinion), but I imagine you could leave it out and maybe add some fresh before using or just not use it at all. http://www.leenaeats.com/blog/recipes...

                                          1. re: MsMaryMc
                                            LNG212 RE: MsMaryMc May 31, 2014 06:36 PM

                                            Please report back the results if you try it. I've only ever used it for pickles. Last year I made several batches using it which came out great. But then I made another batch and just (absent-mindedly) forgot. The difference was astonishing - and not in a good way. Good luck!

                                            1. re: LNG212
                                              MsMaryMc RE: LNG212 May 31, 2014 07:31 PM

                                              I definitely will. The local sugar snap peas are just starting to show up at the farmers' markets, so I'll make those in the next week or two. They're quick-pickled, so they usually stay pretty crisp, but there's no such thing as "too crisp" with those! The big test is going to be the giardiniera and the pickled peppers, probably in August. I'll keep you posted!

                                          2. re: LNG212
                                            geminigirl RE: LNG212 May 31, 2014 05:13 PM

                                            I've heard that adding grape leaves also keep the crispness, but I've never tried as I don't make many pickles.

                                            1. re: geminigirl
                                              MsMaryMc RE: geminigirl May 31, 2014 07:33 PM

                                              I've heard that, too--but I don't know where to get fresh grape leaves that I can be sure haven't been sprayed with anything I don't want in my pickles!

                                              1. re: MsMaryMc
                                                zeldaz51 RE: MsMaryMc Jun 3, 2014 02:18 PM

                                                Oak leaves and sour cherry leaves can also be used. I have one recipe that calls for a tea bag, too.

                                        2. l
                                          LeenaTrivediGrenier RE: jpr54_1 May 30, 2014 10:25 PM

                                          I just canned 22 pounds of organic Chandler strawberries from Swanton Berry Farm in California, hand picked on my family's annual trip. Made strawberry jam, strawberry-jalapeño jam, strawberry vanilla butter, and strawberry lemonade concentrate.
                                          Apricot jam was last night. Also did five spice pickled cherries, which I forgot to can last year and then regretted all year long. Haven't had a chance to do any pickles yet, but asparagus and beets are on the list, and giardinara, which is just a great excuse to make muffelatas :) Hoping I'll have time for peach butter and plum butter, and maybe some more fruit pickle experiments. Come fall, I'll do my annual batch of caramelized onion jam. Happy I found this thread, looking for motivation to try new recipes! Happy canning, everyone!

                                          5 Replies
                                          1. re: LeenaTrivediGrenier
                                            geminigirl RE: LeenaTrivediGrenier May 31, 2014 03:22 AM

                                            Could you share your strawberry vanilla butter recipe, pickled cherries and onion jam? Thanks.

                                            1. re: geminigirl
                                              LeenaTrivediGrenier RE: geminigirl May 31, 2014 11:28 AM

                                              Pickled cherries:http://www.leenaeats.com/blog/recipes...

                                              Onion jam: http://www.leenaeats.com/blog/recipes...

                                              Still need to write up the strawberry butter recipe. I believe I did an internet search for a safe, tested recipe, took the measurements down, and cooked it in my slow cooker overnight until it was done (when it heaped up on a spoon instead of fell back down). Will post it once I finish it.

                                              1. re: LeenaTrivediGrenier
                                                geminigirl RE: LeenaTrivediGrenier May 31, 2014 05:19 PM

                                                Thank you, I've never used 5 spice powder, anything you would compare it to?

                                                That onion jam looks delicious!

                                                Thanks for the recipes!

                                                1. re: geminigirl
                                                  LeenaTrivediGrenier RE: geminigirl May 31, 2014 06:47 PM

                                                  Chinese five spice works similar to cinnamon with fruit, it is a warming spice. I have found that it gives the pickled cherries an addictive flavor that is difficult for people to pick out, yet really delicious. I use it a lot in pies and crisps with apples, pears and cranberries. If you are worried you might not like it, any warm spice would work, like cinnamon, nutmeg or ginger. I believe the original recipe used cloves, but since I find cloves a bit overwhelming and reminiscent of potpourri, I switched it to 5 spice.

                                                  1. re: LeenaTrivediGrenier
                                                    geminigirl RE: LeenaTrivediGrenier Jun 1, 2014 01:22 PM

                                                    Thanks for the helpful explanation. I was just at penzys last night to restock the dill seed, I will have to head back before cherry season to pick up some 5 spice!

                                                    Ps, one more question, I've canned sour cherries before, but I find they get a bit mushy so I prefer to freeze them. do these stay fairly firm or soften up a lot? Thanks.

                                          2. jpr54_1 RE: jpr54_1 May 31, 2014 03:48 AM

                                            there is interest in jamming, canning and preserving-
                                            why not also vote on home cooking dish of the month-
                                            pickled seasonal vegetables


                                            1 Reply
                                            1. re: jpr54_1
                                              jpr54_1 RE: jpr54_1 Jun 1, 2014 10:17 AM

                                              pickled seasonal vegetables won in the home cooking dish of the month-

                                              join us and post a recipe and results

                                            2. s
                                              smartie RE: jpr54_1 May 31, 2014 06:50 AM

                                              I made loquat jam a few weeks ago but it was pretty bleh without much flavor.
                                              Can mangoes be made into a jam? Would I need pectin or boil the pits? My neighborhood is awash with them and I hate to see them wasted.

                                              1. LNG212 RE: jpr54_1 May 31, 2014 12:26 PM

                                                It was a long cold winter so I think things are slow to come out here too. This week our farmers market had strawberries for the first time. Yay and damn are they good! Next weekend will be simple Strawberry Honey jam. Then maybe Strawberry Margarita jam after that. Then I'll wait to see what looks good from the farmers which will dictate what I make.

                                                Happy canning, everyone!

                                                1 Reply
                                                1. re: LNG212
                                                  LNG212 RE: LNG212 Jun 21, 2014 01:28 PM

                                                  Strawberry Honey was definitely lovely. Also did Strawberry Margarita jam which tastes fantastic! So glad I tried that one!

                                                  Up next Mixed Berries. I've got a little strawberries leftover plus cherries and blueberries were at the farmers market too. Yay!

                                                2. PamelaD RE: jpr54_1 Jun 2, 2014 04:18 PM

                                                  I have lots of rhubarb growing in my backyard and each year struggle to find something besides desserts to use it for.
                                                  I just came across this recipe for Rhubarb Ketchup:

                                                  I should be able to 10 or 20-min-water-bath-can this, right?

                                                  Might be my homemade holiday gifts this year!

                                                  TIA for the input!

                                                  1. nofunlatte RE: jpr54_1 Jun 7, 2014 09:45 AM

                                                    My 2014 canning season started last evening with strawberry-vanilla jam, made with local organic berries. Tonight I'll can some radish relish. I will probably can fewer jars of preserves and jams this year (I don't eat them often enough, though I do send some to my parents); still, I find jam preserving to be a fun activity.

                                                    1. Candy RE: jpr54_1 Jun 7, 2014 11:10 AM

                                                      I put up 4 jars of hot dill green pickles last week. I've got to make about 8 more jars to put aside as Christmas gifts. They are something people ask me to make or to bring along to a pitch in dinner.

                                                      I was eying local strawberries at our local farmer's market and thinking about strawberry preserves. They were asking $6.00/box or 2 for $10.00. Maybe next week I will succumb next week.

                                                      1. g
                                                        girlwonder88 RE: jpr54_1 Jun 7, 2014 12:18 PM

                                                        Just getting started this year. U-picked strawberries last weekend and did a double batch of spicy strawberry jalapeño jam. It's everyone's favorite-give it away and folks usually use with cream cheese or goat cheese as an app.

                                                        3 Replies
                                                        1. re: girlwonder88
                                                          LNG212 RE: girlwonder88 Jun 7, 2014 12:20 PM

                                                          That sounds really different. Would you mind posting a recipe? Thanks.

                                                          1. re: LNG212
                                                            girlwonder88 RE: LNG212 Jun 12, 2014 05:12 PM

                                                            Sure! I use this: http://allrecipes.com/recipe/jalapeno...

                                                            However, I usually use pomona pectin or do the lower sugar alternative on the Ball website, as too much sugar makes the spice less noticeable. This time, I used Ball classic pectin, with 8 cups fruit, 6 c sugar, and about two cups chopped unseeded jalapenos....gelled fine.

                                                            1. re: girlwonder88
                                                              LNG212 RE: girlwonder88 Jun 12, 2014 05:17 PM

                                                              Thanks! I might give that a whirl.

                                                        2. nofunlatte RE: jpr54_1 Jun 9, 2014 05:24 AM

                                                          I canned a few jars of radish relish yesterday--and used the bit that was left over to spice up a chicken salad. Radishes, onion, ginger, garlic, vinegar, sugar, spices (I used coriander and dill seeds, plus mustard seeds). The basic recipe was from Sherry Brooks Vinton's Put 'Em Up (her first book--she's since added to her preserving collection). I dropped the sugar to 1 cup, since 1.5 cups seemed a bit much and I wanted to make relish, not candy. I don't think it really needed the extra 1/2 cup. But I really liked the relish and am looking forward to using it as an interesting burger topping or side for sausage.

                                                          1. p
                                                            pistachio peas RE: jpr54_1 Jun 9, 2014 04:25 PM

                                                            I want to can tomatoes this summer but I'm afraid. Can anyone help dispel my fears? (Btw, my boyfriend has a giant canning kit in our storage space, so I plan on using that.)

                                                            9 Replies
                                                            1. re: pistachio peas
                                                              weezieduzzit RE: pistachio peas Jun 9, 2014 04:33 PM

                                                              If you follow a good set of instructions such as the Ball Blue Book it's a piece of cake. Tomatoes were the first thing I canned (last summer.) Go for it!

                                                              1. re: weezieduzzit
                                                                pistachio peas RE: weezieduzzit Jun 9, 2014 04:35 PM

                                                                Thanks for the tip!

                                                                1. re: pistachio peas
                                                                  LNG212 RE: pistachio peas Jun 9, 2014 06:10 PM

                                                                  Definitely just follow a good book like the Ball Blue Book. Tomatoes are actually pretty easy, just a little time consuming.

                                                                  One good tip I got the first time I did tomatoes was to keep a kettle of boiling water on the side. If you are water bath canning, tomatoes go for like 30 minutes (don't quote me exactly, go by the recipe). In that time a lot of water can boil off. So keeping a kettle at the ready to top off as necessary was perfect.

                                                                  Good luck!

                                                                  1. re: LNG212
                                                                    nofunlatte RE: LNG212 Jun 11, 2014 05:00 AM

                                                                    Excellent tip! I might try tomatoes this year as well, assuming that it actually stops raining and we get some warmer temperatures.

                                                                    More strawberry-vanilla jam today--my farmer set aside a couple of quarts of berries for me!

                                                              2. re: pistachio peas
                                                                Ruthie789 RE: pistachio peas Jun 9, 2014 06:08 PM

                                                                Try beets later in the summer, very easy.

                                                                1. re: Ruthie789
                                                                  nofunlatte RE: Ruthie789 Jun 11, 2014 05:01 AM

                                                                  Spiced pickled beets and onions are a favorite of mine to can. I'm looking forward to beets coming in at the market.

                                                                  1. re: Ruthie789
                                                                    pistachio peas RE: Ruthie789 Jun 11, 2014 06:24 AM

                                                                    oh, fantastic idea! i love beets.

                                                                  2. re: pistachio peas
                                                                    geminigirl RE: pistachio peas Jun 10, 2014 05:23 PM

                                                                    I was the same, it took me a while to try tomatoes, but I've done canned crushed for the past 2 years with great results and easy. I used the ball recipe as others have mentioned and very easy. The tip about the extra boiling water is a good one.

                                                                    Just a side note, I recently used 2 jars of them for a tomato vodka sauce that was delicious. Good luck!

                                                                    1. re: geminigirl
                                                                      pistachio peas RE: geminigirl Jun 11, 2014 06:24 AM

                                                                      Thank you!

                                                                  3. j
                                                                    JoeBabbitt RE: jpr54_1 Jun 10, 2014 06:12 PM

                                                                    We picked about 11# of strawberrys last weekend & made jam out of most of them. The stragglers got made into strawberry-rhubarb pie.

                                                                    1. m
                                                                      miss louella RE: jpr54_1 Jun 12, 2014 06:02 PM

                                                                      This recipe for candied jalepenos looks really good to me. I especially like how she takes out the peppers and cooks down the syrup before pouring it over the jalepeno slices. I haven't ever done that but it reads like I'd enjoy the texture more.

                                                                      What do you, the experienced, think?


                                                                      PS I'm thinking a mix of red and green jalepenos would be pretty.

                                                                      7 Replies
                                                                      1. re: miss louella
                                                                        weezieduzzit RE: miss louella Jun 12, 2014 06:08 PM

                                                                        I was looking at that recipe today, too. I like the addition of the vinegar (but I think I'll skip the spices so it will be more versatile.)Reducing the syrup after removing the peppers *should* keep them from turning to mush.

                                                                        1. re: weezieduzzit
                                                                          miss louella RE: weezieduzzit Jun 12, 2014 06:32 PM

                                                                          We think alike... I may add some of the granulated garlic, though. I've purchased the peppers, now I just need a chunk of time and some stove space.

                                                                          1. re: miss louella
                                                                            weezieduzzit RE: miss louella Jun 12, 2014 06:38 PM

                                                                            I thought I had more cider vinegar... oh, well, I'll pick some up tomorrow. I have 34 pepper plants this year (8 different varieties,) so I'm looking for all kinds of recipes for preserving them. If you see any other pepper recipes that look good please post them!

                                                                        2. re: miss louella
                                                                          weezieduzzit RE: miss louella Jun 13, 2014 03:07 PM

                                                                          :( Much too sweet and not hot enough for us.

                                                                          1. re: weezieduzzit
                                                                            miss louella RE: weezieduzzit Jun 14, 2014 01:38 AM

                                                                            Oh yikes. Thanks for taking one for the team, but sorry you ended up with sweet not-so-hot peppers. What a disappointment. Well, now I need to look around for another recipe because I already have the three pounds of peppers. Thanks for saving me!

                                                                            1. re: miss louella
                                                                              weezieduzzit RE: miss louella Jun 14, 2014 08:42 AM

                                                                              I decided to add a few habanero if I make another batch. We love the idea, I just can't find a recipe that isn't too sweet for us. It may not be too sweet for you- you should try a half batch or 1/3 batch (that's what I did,) as written and then make your changes from there.

                                                                              1. re: weezieduzzit
                                                                                miss louella RE: weezieduzzit Jun 14, 2014 07:32 PM

                                                                                Thanks for the ideas, but I'm not really a fan of sweets, so I'm going to try a small batch of this one: http://leitesculinaria.com/82089/reci... which was recommended either here or on the DOTM thread. (Though I'm using slightly diluted apple cider vinegar instead of the rice vinegar because I already stocked up for that other recipe.


                                                                                In the past I've made a fair amount of jam, but don't really eat is, so this year I'm determined to preserve things that go well with cheese. I'll let you know how it works out.

                                                                        3. r
                                                                          rstuart RE: jpr54_1 Jun 15, 2014 04:02 PM

                                                                          Produce has been slow to come in here in Southern Ontario.. strawberries are just starting here, and still quite pricy. But rhubarb is in, and I made raspberry rhubarb ginger jam (using frozen raspberries). Very nice...

                                                                          3 Replies
                                                                          1. re: rstuart
                                                                            Ruthie789 RE: rstuart Jun 15, 2014 06:03 PM

                                                                            A great part of the country for produce.

                                                                            1. re: Ruthie789
                                                                              rstuart RE: Ruthie789 Jun 16, 2014 06:51 PM

                                                                              That is true: I am from Manitoba, which has a much shorter season and is colder, so I am really spoiled for choice here! There's no way you could have gotten a local peach in MB. That said, I think that the best blueberries around are from Northwestern Ontario..

                                                                              1. re: rstuart
                                                                                Ruthie789 RE: rstuart Jun 21, 2014 05:42 PM

                                                                                About 40 years ago an Ontario farmer loaded up his truck with peaches and came to the suburbs in Montreal and sold them right off the truck. I have never had peaches that tasted as food as those ones. I love local produce and the summer and fall seasons.

                                                                          2. meatn3 RE: jpr54_1 Jun 16, 2014 07:06 PM

                                                                            Today I pressure canned 4 quarts of chicken stock and 4 pints of chili. There was enough chili to can another 3 pints but I didn't have enough jars...

                                                                            My lavender is in bloom! Prepped the ingredients for a lavender blueberry syrup and letting them macerate over night. Tomorrow I'll finish it and HWB can the syrup.

                                                                            4 Replies
                                                                            1. re: meatn3
                                                                              meatn3 RE: meatn3 Jun 17, 2014 08:36 PM

                                                                              I finished the blueberry syrup - oh my! The flavor is lovely. I basically followed the lavender variation at the link below. My lavender was very strong so I used less than called for. A touch of vanilla in this would be nice too.

                                                                              The left over pressed fruit/zest/lavender would make a nice fruit leather. Not sure I want to lug out the dehydrator for such a small amount. We'll see how ambitious I feel tomorrow.


                                                                              1. re: meatn3
                                                                                girlwonder88 RE: meatn3 Jun 21, 2014 01:48 PM

                                                                                I make a blueberry vanilla syrup and it's so good! This is a reminder-haven't made it in awhile. My brother-in-law actually likes to brush it on grilled salmon though I use it mainly with ice cream, pancakes, and soda water.

                                                                                1. re: girlwonder88
                                                                                  coll RE: girlwonder88 Jun 21, 2014 03:01 PM

                                                                                  Blueberry jam is fantastic on duck and wild game too.

                                                                              2. re: meatn3
                                                                                rasputina RE: meatn3 Jun 21, 2014 06:04 PM

                                                                                That lavender blueberry syrup sounds wonderful.

                                                                              3. m
                                                                                miss louella RE: jpr54_1 Jun 16, 2014 08:30 PM

                                                                                I made these pickled jalepeno peppers today: http://leitesculinaria.com/82089/reci...

                                                                                Well, almost made them. I had purchased cider vinegar for another recipe weezie tried and found too sweet, so I used it instead of the rice vinegar called for. Also, the recipe called for thinly sliced garlic, but I had granulated so I used that.

                                                                                You're supposed to wait at least a day (and preferably a week) to try them, but I did some as straight fridge pickles and couldn't help myself. They taste great already!! Very much looking forward to where they go from here.

                                                                                7 Replies
                                                                                1. re: miss louella
                                                                                  miss louella RE: miss louella Jun 17, 2014 09:42 PM

                                                                                  These may be my new favorite thing. Loved them with cheese, loved them with salami, loved the juice that soaked into my bread. Next up, garnish for scrambled eggs. Oh, and I need more jars. i put these up in half-pint jars and that's a solid mistake. I could probably take down a half pint all by myself. More jars, more jalepenos, and awaaaaay I go!

                                                                                  1. re: miss louella
                                                                                    weezieduzzit RE: miss louella Jun 17, 2014 09:53 PM

                                                                                    I printed the recipe. Your enthusiasm about them has me very interested!

                                                                                    1. re: weezieduzzit
                                                                                      miss louella RE: weezieduzzit Jun 17, 2014 10:42 PM

                                                                                      Well, I have you to thank for keeping me from the too-sweet ones. (I should have known when they had candy in the name.) Anyway, these are spicy, salty, touch of sweet amazing. Even with my deviations from the recipe. I even think I'll use the liquid for slaws. Every bit about these things makes me happy.

                                                                                      Though I found the 8 jalepeno measure iffy. I'm guessing I bought large jalepenos because I needed to make more liquid to finish things up. Next time I'll use larger jars and smaller peppers (if available).

                                                                                      1. re: miss louella
                                                                                        weezieduzzit RE: miss louella Jun 18, 2014 12:16 PM

                                                                                        Do you think I would need to increase the other ingredients when I leave the Sprite out?

                                                                                        1. re: weezieduzzit
                                                                                          miss louella RE: weezieduzzit Jun 18, 2014 12:48 PM

                                                                                          I did two batches--one with sprite and one without. In the one without I added more lemon and lime juice to equal sprite volume. I think I mentioned I ran out of solution, so I would definitely make sure you start with the original volume.

                                                                                  2. re: miss louella
                                                                                    weezieduzzit RE: miss louella Jul 8, 2014 07:59 AM

                                                                                    These are awesome! Thanks again for posting the link. :)

                                                                                    1. re: weezieduzzit
                                                                                      miss louella RE: weezieduzzit Jul 9, 2014 09:29 AM

                                                                                      So glad they worked for you too! I think I'm going to do a mixed batch of jalepenos and carrots next. Enjoy!!

                                                                                  3. John E. RE: jpr54_1 Jun 17, 2014 09:19 PM

                                                                                    I have wanted to pressure can meat for several years. I remember eating my grandmother's pressure canned pork and it was tender and delicious. The recent rise in the price of beef and pork has me more reluctant in buying a pressure canner.

                                                                                    9 Replies
                                                                                    1. re: John E.
                                                                                      coll RE: John E. Jun 18, 2014 04:34 AM

                                                                                      I'm in the dreaming process of getting a pressure canner, if only for home made broth which fills half of my freezer at this point. My BIL in San Diego catches tuna and pressure cans that, nothing like it! I see the pot I want (cheap 23 quart Presto) just looking for the best deal.

                                                                                      1. re: coll
                                                                                        nofunlatte RE: coll Jun 18, 2014 07:58 AM

                                                                                        I am considering a pressure canner for this very reason--stock taking up too much real estate in the freezer!

                                                                                        1. re: coll
                                                                                          meatn3 RE: coll Jun 18, 2014 01:23 PM

                                                                                          Canning stock was the primary reason I bought a bigger pressure canner. I simply don't have room in the freezer and homemade stock is such a necessary ingredient for much of my cooking.

                                                                                          I bought the All American 15 Quart - which will process 7 quart jars. If I had more storage space I would have considered going a little larger. I am really happy with it and wish I had bit the bullet years earlier.

                                                                                          1. re: meatn3
                                                                                            coll RE: meatn3 Jun 18, 2014 02:02 PM

                                                                                            Thanks for the rec. I have plenty of shelving in the basement dedicated to canning supplies so I can afford to go large!

                                                                                          2. re: coll
                                                                                            rasputina RE: coll Jun 21, 2014 06:00 PM

                                                                                            I really like my 23 qt Presto. It's served me well.

                                                                                            1. re: rasputina
                                                                                              coll RE: rasputina Jul 3, 2014 05:28 AM

                                                                                              I got mine from Amazon this week, $75. The UPS man spent five minutes quizzing me on what it was and what I was going to do with it (it came in the original packing with all the blurbs on the outside); we may have a new convert!

                                                                                              1. re: coll
                                                                                                weezieduzzit RE: coll Jul 3, 2014 07:29 AM

                                                                                                That sounds like a really good deal (I'm starting to look so I can can stock.) Could you post a link to it and report back on how you like it?

                                                                                                1. re: weezieduzzit
                                                                                                  coll RE: weezieduzzit Jul 3, 2014 07:59 AM

                                                                                                  Sure, here it is but I won't be using it until at least next week.

                                                                                                  I can't link it without being in my own account, but here is what it is listed under on Amazon

                                                                                                  Presto 01781 23-Quart Pressure Canner and Cooker

                                                                                                  1. re: coll
                                                                                                    weezieduzzit RE: coll Jul 3, 2014 08:07 AM

                                                                                                    Thank you!

                                                                                        2. j
                                                                                          JuliaTheJeweler RE: jpr54_1 Jun 18, 2014 07:55 AM

                                                                                          I have surely enjoyed this thread. I have made the onion marmalade, the pickled balsamic eggplant, and now have my eye on the blueberry-lavender syrup. Thanks to all for their comments, recipes, and suggestions.

                                                                                          1. MidwesternerTT RE: jpr54_1 Jun 19, 2014 07:59 AM

                                                                                            This rhubarb orange ginger sauce / jam has me sneaking spoonfuls from the fridge. So far it's been good on toasted English muffins, shortbread cookies, saltines, and wheat crackers. For me, a little ginger goes a long way so I'm quite surprised how much I love this jam. I seldom make preserves of any sort - this is new territory for me.

                                                                                            Paraphrased from Rhubarb Recipes compiled by Jeanne DeMars, "Rhubarb-Ginger Sauce" listed as sauce to accompany a ginger souffle.

                                                                                            3 C. chopped rhubarb
                                                                                            1/3 C. orange liqueur (Triple Sec)
                                                                                            1/3 C. granulated sugar
                                                                                            1/3 C. (or as needed) water
                                                                                            add for last 15 min. of cooking:
                                                                                            2 T. finely chopped crystallized ginger (or less)

                                                                                            Simmer rhubarb, liqueur, sugar and water about 30 minutes, until the consistency of applesauce. Add chopped crystallized ginger and additional water, if needed, and simmer 15 minutes more. Let cool to room temperature and store in refrigerator. Makes about 1 1/2 C.

                                                                                            2 Replies
                                                                                            1. re: MidwesternerTT
                                                                                              Ruthie789 RE: MidwesternerTT Jun 21, 2014 05:44 PM

                                                                                              I would love to make this, it looks easy.

                                                                                              1. re: Ruthie789
                                                                                                coll RE: Ruthie789 Jun 21, 2014 07:43 PM

                                                                                                I have everything on hand and making tomorrow.

                                                                                            2. tim irvine RE: jpr54_1 Jun 21, 2014 01:47 PM

                                                                                              Summer in a jar, apricot almond marmalade. Apricots, sugar, and toasted almond slivers.

                                                                                              ...and a batch of chili sauce.

                                                                                              2 Replies
                                                                                              1. re: tim irvine
                                                                                                MidwesternerTT RE: tim irvine Jun 21, 2014 05:59 PM

                                                                                                Laughing - what a combination! I was aaaahhing at the marmalade, then read your last sentence. Sounds like quite an eventful day in the kitchen.

                                                                                                1. re: tim irvine
                                                                                                  kitchengardengal RE: tim irvine Jul 6, 2014 04:26 PM

                                                                                                  Curious - what makes it marmalade? Can you share the recipe?

                                                                                                2. r
                                                                                                  rasputina RE: jpr54_1 Jun 21, 2014 06:03 PM

                                                                                                  Does freezing count? I vacuum sealed and froze 5 quart bags of sliced zucchini today. I had picked all those plus some we ate over the last 2 days from my garden. My next plan is to pickle or ferment some haven't decided which yet.

                                                                                                  1 Reply
                                                                                                  1. re: rasputina
                                                                                                    meatn3 RE: rasputina Jun 21, 2014 09:04 PM

                                                                                                    You are preserving the bounty of the season - counts for me!

                                                                                                  2. j
                                                                                                    JoeBabbitt RE: jpr54_1 Jun 26, 2014 05:44 PM

                                                                                                    Well, today we picked 22# of sour cherries. So far - one batch of jam. More tomorrow. I also put up 10 pints of Giardienera.

                                                                                                    1 Reply
                                                                                                    1. re: JoeBabbitt
                                                                                                      rstuart RE: JoeBabbitt Jun 26, 2014 06:03 PM

                                                                                                      Wow! Sour cherries aren't out yet here..

                                                                                                    2. r
                                                                                                      rstuart RE: jpr54_1 Jun 28, 2014 07:48 PM

                                                                                                      Blueberry rhubarb ("bluebarb") jam.. very good and easy. Of course, right before I started making it, I realised that I only had lower sugar pectin instead of regular.. so had to make another trip to the grocery store to get it!

                                                                                                      6 Replies
                                                                                                      1. re: rstuart
                                                                                                        coll RE: rstuart Jun 29, 2014 04:04 AM

                                                                                                        I made that last year, got the recipe here; my neighbors are hinting about when it's going to appear in their mailboxes again.

                                                                                                        1. re: coll
                                                                                                          rstuart RE: coll Jun 29, 2014 11:08 AM

                                                                                                          the flavours go very well together.. and it was dead easy (I used frozen blueberries, since they aren't in season yet)..

                                                                                                          1. re: rstuart
                                                                                                            coll RE: rstuart Jun 30, 2014 08:19 AM

                                                                                                            So funny, blueberries are on sale everywhere here (not local but close), but I had just remembered I have lbs of them in the freezer! The rhubarb will be from my garden so hopefully it balances out.

                                                                                                            The recipe I have (or cobbled together?) calls for a cinnamon stick, a star anise, a vanilla bean and a bit of maple syrup. Sounds like overkill but it worked out very well.

                                                                                                            1. re: coll
                                                                                                              rstuart RE: coll Jun 30, 2014 05:52 PM

                                                                                                              Did you get that from Serious eats?http://www.seriouseats.com/recipes/20...

                                                                                                              I tried that recipe last year, but wasn't sure how I felt about it... (and didn't get much feedback from testers). Sounds like it worked well for you though: maybe I'll try it again next year!

                                                                                                              1. re: rstuart
                                                                                                                coll RE: rstuart Jun 30, 2014 06:54 PM

                                                                                                                I got it here, but obviously someone else got it there ;-)

                                                                                                                1. re: coll
                                                                                                                  rstuart RE: coll Jul 1, 2014 07:49 AM

                                                                                                                  Ha! I'm glad you reminded me of it.. will make it again next year..

                                                                                                      2. LNG212 RE: jpr54_1 Jun 29, 2014 02:17 PM

                                                                                                        I made a low sugar strawberry-blueberry-cherry jam that is tasty. Destined for my mom.

                                                                                                        I also made a truly lovely blueberry lemon verbena compote. It's awesome. That will go on my list to make again. I should also remember to save a small jar for the farmer who saved me the bundle of fragrant lemon verbena.

                                                                                                        10 Replies
                                                                                                        1. re: LNG212
                                                                                                          Ruthie789 RE: LNG212 Jun 29, 2014 03:48 PM

                                                                                                          Do you have a recipe for each?

                                                                                                          1. re: Ruthie789
                                                                                                            LNG212 RE: Ruthie789 Jun 30, 2014 04:46 AM

                                                                                                            Low sugar strawberry blueberry cherry jam

                                                                                                            1QT strawberries
                                                                                                            2c blueberries
                                                                                                            2c cherries (pitted)
                                                                                                            2c sugar
                                                                                                            3 tsp Pomona pectin
                                                                                                            4 tsp calcium water
                                                                                                            3 tsp lime juice

                                                                                                            Put fruit, calcium water and lime juice in a big pot. Crush the fruit. Turn on heat. In bowl mix together sugar and pectin. Add to fruit. Bring to boil. Simmer, stirring, 20 min. Then put into sterilized jars, etc. Process 10 minutes.

                                                                                                            I find Pomona Pectin at Whole Foods.

                                                                                                            1. re: LNG212
                                                                                                              rstuart RE: LNG212 Jun 30, 2014 05:52 PM

                                                                                                              Looks good.. thanks LNG212! How many jars did it make?

                                                                                                              1. re: rstuart
                                                                                                                LNG212 RE: rstuart Jun 30, 2014 06:07 PM

                                                                                                                The low sugar one made 5 1/2-pint jars. The blueberry lemon-verbena made 3 1/2-pint jars plus one tiny jar (I think they are 4 oz?).

                                                                                                                1. re: LNG212
                                                                                                                  rstuart RE: LNG212 Jun 30, 2014 06:09 PM

                                                                                                                  Thanks.. always good to know..

                                                                                                                  1. re: rstuart
                                                                                                                    LNG212 RE: rstuart Jun 30, 2014 06:10 PM

                                                                                                                    You're welcome! I love these canning threads - always so many good ideas.

                                                                                                              2. re: LNG212
                                                                                                                Ruthie789 RE: LNG212 Jun 30, 2014 06:48 PM

                                                                                                                Thank you!

                                                                                                              3. re: Ruthie789
                                                                                                                LNG212 RE: Ruthie789 Jun 30, 2014 04:58 AM

                                                                                                                Blueberry Lemon-Verbena Compote
                                                                                                                (This is from Better Homes & Gardens Canning but I couldn't find a link)

                                                                                                                4c blueberries
                                                                                                                3c sugar
                                                                                                                1/4c water
                                                                                                                2 tsp finely shredded lemon zest
                                                                                                                3 TBS lemon juice
                                                                                                                3 TBS snipped fresh lemon-verbena

                                                                                                                Combine blueberries, sugar, water and lemon juice. Bring to boil. Reduce heat and simmer, stirring, 25 minutes or until mixture is thickened and reduced to about 3 cups. Stir in lemon zest and lemon-verbena. Put in sterilized jars, etc. process 15 minutes.

                                                                                                                1. re: LNG212
                                                                                                                  millygirl RE: LNG212 Jul 3, 2014 07:35 AM

                                                                                                                  Question please....

                                                                                                                  If you don't do the final step - ie process the filled jars - how long will the contents keep?

                                                                                                                  About a week ago I made some strawberry jam - without pectin - came out fantastic. I only made 2 small jars of it and am wondering how long it will be okay for.


                                                                                                                  1. re: millygirl
                                                                                                                    LNG212 RE: millygirl Jul 3, 2014 07:57 AM

                                                                                                                    I think most "refrigerator jam" lasts a couple of weeks. Maybe someone else can say whether you could freeze it (I've never tried that). Good luck!

                                                                                                            2. c
                                                                                                              carolnason RE: jpr54_1 Jul 6, 2014 09:13 AM

                                                                                                              Hopefully this is the right place to ask this question: I've been canning mango jam for some years now with great success but decided to raw pack some for later use/pies, etc. Tried it the first time with four quarts packed in light syrup. Even after following the directions with using a spatula to firmly pack and rid the jar of bubbles, I had noticeable bubbles after the boil bath. I also had loss of volume/siphoning, about an inch worth! Further, one jar popped it's lid today, three days after processing. The questions: 1) is this jar now bad? or can I just refrigerate and use within the week. 2) Are the visible bubbles in the other jars of any concern? 3) Can I repack/reprocess? or even use the contents of the popped jar to make more jam? Thanks!!!!

                                                                                                              1 Reply
                                                                                                              1. re: carolnason
                                                                                                                hippioflov RE: carolnason Jul 9, 2014 04:32 AM

                                                                                                                1) If your jar pops its lid after sitting out for three days, DO NOT eat it. Throw it away. This is an indication of spoilage.
                                                                                                                2) The bubble are of little concern if the jars are sealed and remained sealed. Siphoning could indicate that you didn't leave enough headspace in the jars. It happens and I wouldn't worry as long as the jars sealed.
                                                                                                                3) I don't re-process any jar that pops its lid after sealing. This means the contents are spoiled and could make you sick or kill you. If the lid fails to seal within 24 hrs, I either refrigerate the jar to use or reprocess.
                                                                                                                4) I do lots of canning and always check my contents carefully before using. Does it have mold on top? Does it smell right? Does it taste right? If anything seems off, I throw out the contents. Better safe than sorry.

                                                                                                              2. r
                                                                                                                rstuart RE: jpr54_1 Jul 6, 2014 09:57 AM

                                                                                                                I bought a flat of local strawberries on Friday, and made strawberry vanilla jam, and strawberry champagne jam.. and ate the rest, tossed with sugar.

                                                                                                                2 Replies
                                                                                                                1. re: rstuart
                                                                                                                  Ruthie789 RE: rstuart Jul 17, 2014 05:29 AM

                                                                                                                  Sounds delicious!

                                                                                                                  1. re: Ruthie789
                                                                                                                    rstuart RE: Ruthie789 Jul 17, 2014 06:42 PM

                                                                                                                    They both are!

                                                                                                                2. JTPhilly RE: jpr54_1 Jul 7, 2014 02:13 PM

                                                                                                                  I have never canned or pickled anything before but decided to give it a shot this year with some of the cherries from my tree I water bather canned some that were cooked down into a preserve with cognac

                                                                                                                  I have also been playing with refrigerator pickles but I have not processed any yet cukes from the garden and extra asparagus from the CSA - the asparagus made super tasty pickles

                                                                                                                  This weekend as luck would have it I stumbled on a presto 22 quart pressure canner on half off at the thrift - about $16 I ordered the weights to convert it to weighted from gauge and now I am faced with the terrifying prospect of pressure canning

                                                                                                                  hopefully the cukes and the tomatoes will give me enough production to warrant putting some up for the winter - I am also waiting to my concord grapes to ripen and hopefully make jelly
                                                                                                                  I picked up a food mill and some pectin this weekend too :) so here we go

                                                                                                                  2 Replies
                                                                                                                  1. re: JTPhilly
                                                                                                                    kitchengardengal RE: JTPhilly Jul 7, 2014 04:56 PM

                                                                                                                    JTP, you're going to have a lot of fun with this! Just be sure to *use recipes* from reliable sources such as the Ball Blue Book or University extension publications. BHG puts out some good ones, too. Some older recipes use methods that aren't recommended these days for safety's sake.
                                                                                                                    My food mill was the best investment I made in canning tools, especially when we had three weeks of 40 lb harvests in our tomato beds.

                                                                                                                    1. re: kitchengardengal
                                                                                                                      JTPhilly RE: kitchengardengal Jul 8, 2014 10:57 AM

                                                                                                                      LOL I have read enough to be duly terrified of the pressure canner - most of the things on my agenda are water bath safe - jelly, tomatoes etc so It will be a good starting point - I have done WB canning a grand total of once ever. It would be cool to do stocks soups and sauces though. I figured it was a good tool to have in the arsenal even if it only gets used a few times a year.

                                                                                                                  2. kitchengardengal RE: jpr54_1 Jul 7, 2014 05:03 PM

                                                                                                                    This weekend's canning yield:
                                                                                                                    4 pint jars maraschino cherries
                                                                                                                    7 half pint jars sweet cherry jam
                                                                                                                    6 pints mustard/sweet corn relish (I made 7, but one blew its bottom off in the water bath)
                                                                                                                    8 half pints and 4 half cup jars black currant/almond jelly

                                                                                                                    I'm interested to see how the black currant jelly comes out. It seemed a little one-note, so I added a quarter tsp of almond extract to each jar.

                                                                                                                    3 Replies
                                                                                                                    1. re: kitchengardengal
                                                                                                                      rstuart RE: kitchengardengal Jul 7, 2014 06:12 PM

                                                                                                                      My mother had a jar of jam explode in the hot water bath once: it's very messy!

                                                                                                                      1. re: rstuart
                                                                                                                        geminigirl RE: rstuart Jul 7, 2014 06:32 PM

                                                                                                                        I lost a jar of sour cherries that way, so sad to see all those nicely pitted cherries go to waste...

                                                                                                                        1. re: geminigirl
                                                                                                                          kitchengardengal RE: geminigirl Jul 7, 2014 08:00 PM

                                                                                                                          I briefly considered straining all the corn and good stuff out of the water!

                                                                                                                    2. MsMaryMc RE: jpr54_1 Jul 17, 2014 12:13 AM

                                                                                                                      Today I made twenty-one half-pint jars of raspberry-cassis jam, plus eleven of sour cherry-Amaretto preserves. And in my spare time today I defrosted the freezer!

                                                                                                                      I'm done with fruit for a while--I'll do some spiced plum butter when the Italian plums are ripe in mid-September, and that should do it for the year.

                                                                                                                      I'm going to make another run at giardiniera, and maybe pickled peppers, in August. I tried Pickle Crisp in my sugar snap peas, and they came out great--lovely and very crisp. Thanks for the recommendation--maybe now it will help me finally get these other two right!

                                                                                                                      5 Replies
                                                                                                                      1. re: MsMaryMc
                                                                                                                        LNG212 RE: MsMaryMc Jul 17, 2014 05:35 AM

                                                                                                                        Glad to know the pickle crisp worked on the veggies. I hope it works on the rest too.

                                                                                                                        Could you post your sour cherry recipe? Thanks!

                                                                                                                        1. re: LNG212
                                                                                                                          MsMaryMc RE: LNG212 Jul 17, 2014 08:30 AM


                                                                                                                          Sour Cherry-Amaretto Preserves

                                                                                                                          4 cups pitted sour (pie) cherries
                                                                                                                          1/4 c. lemon juice
                                                                                                                          2 tsp. Pomona calcium water
                                                                                                                          1-1/2 cups sugar (or to taste)
                                                                                                                          2 tsp. Pomona pectin powder
                                                                                                                          1/4 cup Amaretto

                                                                                                                          Sterilize the jars and the lids.

                                                                                                                          Roughly chop some of the cherries in a food processor. Leave the rest (maybe 1/4) whole, and mash them.

                                                                                                                          Heat the cherries and lemon juice in a large pan. Add calcium water; stir well.

                                                                                                                          Measure sugar into a separate bowl. Thoroughly mix the pectin powder into sugar.

                                                                                                                          Bring fruit to a boil. Add pectin-sugar mixture; stir vigorously 1-2 minutes while cooking to dissolve pectin. Add the Amaretto. Return to a boil and remove from heat.

                                                                                                                          Fill jars to 1/4" of top. Wipe rims clean. Top with lids. Add rings and finger-tighten. Put filled jars in boiling water to cover. Bring back to a boil and boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals–lids should be sucked down.

                                                                                                                          Refrigerate or freeze jars to store (this is because there is relatively less sugar in this version than in many preserves--it's less necessary if you use more). Lasts about 3 weeks once opened.

                                                                                                                          Makes 4-5 half-pint jars

                                                                                                                          1. re: MsMaryMc
                                                                                                                            LNG212 RE: MsMaryMc Jul 17, 2014 10:53 AM

                                                                                                                            Thanks! I do like to use the Pomona and have it on hand.

                                                                                                                        2. re: MsMaryMc
                                                                                                                          Splendid Spatula RE: MsMaryMc Jul 18, 2014 10:17 AM

                                                                                                                          Can you post the raspb-cassis recipe, please? That sounds like a tasty variation.

                                                                                                                          1. re: Splendid Spatula
                                                                                                                            MsMaryMc RE: Splendid Spatula Jul 18, 2014 08:35 PM


                                                                                                                            Raspberry-Cassis Jam

                                                                                                                            6 cups red raspberries
                                                                                                                            1/2 cup water
                                                                                                                            1 Tbl. Pomona calcium water
                                                                                                                            ~3-1/4 cups sugar (or to taste)
                                                                                                                            1 Tbl. Pomona pectin powder
                                                                                                                            1/2 cup crème de cassis liqueur
                                                                                                                            1-1/2 Tbl. lemon juice

                                                                                                                            In a stainless steel pot, combine whole raspberries, water, and Pomona calcium water. Begin heating on medium-high heat. Stir occasionally, then frequently as the fruit gets hot.

                                                                                                                            In a small bowl, combine Pomona pectin powder with the sugar. Mix thoroughly. When the fruit boils, add the sugar-pectin mixture slowly and stir vigorously to dissolve. Stir for another minute or two.

                                                                                                                            Add the crème de cassis and lemon juice and bring the mixture back just to a boil. Remove from heat.

                                                                                                                            Ladle into sterile jars, leaving headspace of 1/4 inch. Cap each jar and finger-tighten lid ring.

                                                                                                                            Process the filled jars in a boiling water bath for 10 minutes. After processing let the jars cool undisturbed for 12 hours.

                                                                                                                            Makes about 9 half-pint jars.

                                                                                                                        3. r
                                                                                                                          rstuart RE: jpr54_1 Jul 17, 2014 06:44 PM

                                                                                                                          Cherry rhubarb jam with grand marnier last week-end. Red and black currant jam with cassis this week-end..

                                                                                                                          3 Replies
                                                                                                                          1. re: rstuart
                                                                                                                            Ruthie789 RE: rstuart Jul 18, 2014 03:06 PM

                                                                                                                            I have got to get a cherry pitter as the cherries are so good right now and jam would be nice!

                                                                                                                            1. re: Ruthie789
                                                                                                                              rstuart RE: Ruthie789 Jul 18, 2014 06:33 PM

                                                                                                                              Definitely worth the investment. It took me ages to find one though..

                                                                                                                              1. re: Ruthie789
                                                                                                                                kitchengardengal RE: Ruthie789 Jul 18, 2014 07:43 PM

                                                                                                                                Ruthie, Here's what you need:

                                                                                                                            2. Candy RE: jpr54_1 Jul 19, 2014 08:55 AM

                                                                                                                              6 jars of spicy dill beans. First time using Weck jars and I really like them. I'm going to order more of them for other canning projects. I like the little round bellied ones for hams and jellies. I ordered them on Amazon, as my DH says classy jars.

                                                                                                                              1 Reply
                                                                                                                              1. re: Candy
                                                                                                                                JoeBabbitt RE: Candy Jul 19, 2014 05:57 PM

                                                                                                                                I like the Weck jars also but we can so much they are too pricey.

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