Canning Club!

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  • kayemme
    kayemme Posts: 1,782 Member
    i love tomatoes; it surprised me how much i liked the jam because it didn't really sound good to me. i was making it for a friend who lives in chile. it's sweet and clove-y. really, really good, but only if you like tomatoes, i would think. though, it doesn't taste very tomatoe-y.

    with the honey, i don't think you need to can it.

    and thanks for the tips re: peaches & plums. i don't really like jelly much, that's why i was thinking a jam. for me, it's a texture thing and jelly kind of creeps me out. i like all the bizness in jam.
  • mamaturner
    mamaturner Posts: 2,447 Member
    kayemme, I have tons of fun mixing fruit for jams!! My fav WAS pineapple plum with allspice... but then I made mango plum *drool* (I don't use pectine)

    2 cups mango, diced
    3 cups plum, diced (obviously all peeled and pitten as well, mango too)
    1 cup sugar
    1/2 lime, juiced
    1/4 ginger (ground.. fresh would have been preferred, I'd say a nice 1/4 to 1/2 inch piece, skin included, just pull it out)
    1/8t ground clove
    pinch salt

    bring to boil and simmer about 20-30 min til nice n thick (just like any jam) I process 10 min I believe it was lol I like to mash mine with a meat tenderizer lol, but if you have a flat potato masher even better!

    Yield 4- 1/2 pints

    the tomato jam sounds delicious!! I prefer jam too.

    Jessy- I would say that should work, I would actually sterilize the jars first, just to be on the safe side! I wonder if you can even buy some squeeze bottles? lol And how awesome about the honey! I buy mine local, just in smaller batches.. YUM

    Super excited, only 2 more days and I can open my SUPER SPICY PICKLES! lol I'll let yall know how spicy they are!
  • TropicalKitty
    TropicalKitty Posts: 2,298 Member
    kayemme & mama - my ball book has a thing about doing a gel test for jams. I *HIGHLY* suggest it as you go along in cooking. I let one of mine go too long and I ended up making a candy. Tasty, just not what I was going after. Unfortunately, I realized it was like a candy AFTER i canned the stuff, so now I have jars of hard plum candy - I can nuke it to get it out though. Anyway, just make sure you keep an eye on it and watch out for it going too long. (Note, I didn't use pectin either.)

    In case you don't have the info (or for anyone reading this thread who wants it):
    For the gel test, you can do a cold spoon in the jam, and you are looking for it to sheet, not drip off the spoon. There's also a temperature thing, too. Here are two links: http://www.portlandpreserve.com/TestingTheJellyPoint.pdf or http://www.uga.edu/nchfp/how/can_07/jelly_point.html

    As for the huge lots of stuff, it's a bulk natural food thing I've come across. Ok well my chiropractor told me about it. Like I got my plums for $1/pound, instead of $3-4 in the store. And I just ordered a bushel of apples for $18. So I figure if I pay $12 for a pint of local honey at the farmer's market, why not get a gallon and never buy honey again in my life? hahaha
  • mamaturner
    mamaturner Posts: 2,447 Member
    Yea I do that test too.. well similar. I use my spoon (wooden usually), turn it sideways and swipe my finger horizontally on it.. if it either takes FOREVER or the top line doesn't go through my swipe.. it's good.

    Jessy-sorry bout the candy plum, lol.. that happened to me at a restaurant I worked at.. never leave anything for someone else to do! thank goodness they were all in individual containers,much easier to nuke.

    We're thinkin of going apple picking this weekend, woohoo! I did see one of the farms also has pears and plums.... so we'll see which we choose!

    1 more day to spicy pickles!
  • TropicalKitty
    TropicalKitty Posts: 2,298 Member
    Apple picking is soooo much fun! The bf and I were just talking about doing that. I've never done pears. Have fun! You'll have plenty to can!
  • elainegsd
    elainegsd Posts: 459 Member
    I've canned for years, and FINALLY figured out a time-saving tip. The thing I hate about canning is peeling/cleaning the old labels off the jars from the previous year. Last year, I decided that since the lid gets used once and thrown away, that was the place to stick the label. This year? I just wrote the contents and date on each lid in sharpie marker. Stuff that I give as gifts might get the pretty label, but why bother for the stuff that I will use?
  • fudJy23
    fudJy23 Posts: 87 Member
    Oh! I want to play!

    I just experimented with some hot water bath canning this weekend and it was successful! I did some pickles and some tomato jam (the Food In Jars recipe). I didn't originally intend to make the tomato jam but when she mentioned in her blog that she uses it as a ketchup substitute, that inspired me since I don't keep ketchup in the house and have no intention of doing so since I really don't eat ketchup except on burgers and hot dogs and I never make that stuff at home.

    Apples are ripening so I'll be going apple picking in a couple of weeks and there will probably be some apple butter and maybe some apple pie filling in the works. I'm so excited!
  • TropicalKitty
    TropicalKitty Posts: 2,298 Member
    elaine - I agree with you about those silly stickers! The lid makes sense (especially for me since I have everything stored in drawers, it's easier to see the lid than the side)

    Welcome fudJy23! Guess that tomato jam thing is popular! Waterbath canning is a great way to get started. I got a pressure canner and it scares me with the noises it makes. haha
  • TropicalKitty
    TropicalKitty Posts: 2,298 Member
    Applesauce galore! I've made 6 quarts and 12 pints of it. SOOO YUMMY! All natural too! Instead of white processed sugar I did the all natural raw unrefined stuff. Best applesauce I've ever had. Nature ftw! Now to decide if I want to buy even more apples to make sauce with. Or maybe apple pie filling?

    I may give a try at grape jelly. The bulk food thing has concord grapes for cheap...

    Hope all is well with everyone!
  • mamaturner
    mamaturner Posts: 2,447 Member
    Yay Jessy!! I may have to pick up some natural sugar, we have 23 pounds of apples... whoa boy lol. We're making an apple kugen tomorrow for hubs b-day, have been eating some of them.. Tomorrow I'm gonna make applesauce, probably not water bath 'em tho since it can last so long in the fridge... I don't wanna make a ton, a few quarts for fridge and a few quarts for apple butter.. and perhaps some apple pie filling, will come in handy since T-day and Xmas I'm in charge of dessert and always have requests for my caramel apple pie.

    It's gonna be so much work and I work tomorrow-Friday!! Think they'll last til Sunday?!?!
  • TropicalKitty
    TropicalKitty Posts: 2,298 Member
    Apples can store fairly well if you do it right. Just keep them cool.

    What's apple kugen? (Or do you mean kuchen? Sorry I'm German...kuchen = cake) ;)

    I'm going to make several apple pies to put in the freezer to just thaw at Turkey Day. We might buy some more apples and make jars of apple pie filling...Or I may never want to eat another apple again. hahaha

    Well 23 lbs...thats about what I used for my first batch of applesauce (24 to be exact) and I got 4 quarts and 8 pints. Just to give you an idea of yield. (Yes I had 84 lbs of apples in my kitchen...hahaha) And I totally sugges the turbinado sugar!

    Good luck!
  • mamaturner
    mamaturner Posts: 2,447 Member
    haha yes, kuchen. Go with my wonderful spelling abilities!

    I just made applesauce yesterday, not enough that I canned it, it'll be gone with a week or 2 lol. Made yummy pork chops and applesauce last night. Today I'm gonna make an apple crumble... still have too many apples lol. Thankfully I have a coupon for some of that (really not good for you) caramel dip, I'll maybe have 1 apple with it but that'll help my hubs eat a bunch lol.

    I make a really good chicken and apple dish... maybe that's in order for later this week... otherwise baked apples is a favorite here.
  • TropicalKitty
    TropicalKitty Posts: 2,298 Member
    2 more bushels of apples coming in 2 or 3 weeks... And I decided to go for the gallon of honey!

    Guess this will definitely die down as the winter comes...

    I hope everyone did safe canning and we have no stories of sickness! :)
  • mamaturner
    mamaturner Posts: 2,447 Member
    no canning but made some DELICIOUS Caramel Apple Bars with some of my apples.... that I STILL have... 4 left.. probably make this again.
  • SJSchwartz
    SJSchwartz Posts: 131
    I'm going to make several apple pies to put in the freezer to just thaw at Turkey Day. We might buy some more apples and make jars of apple pie filling...Or I may never want to eat another apple again. hahaha


    You can make apple pies ahead of time.. but not bake them, and then freeze them. Then when you are ready to eat them, just pop them, still frozen, into the oven to bake. That way they taste like you just made them that day.. which you really did, at least half way! :)
  • TropicalKitty
    TropicalKitty Posts: 2,298 Member
    I'm going to make several apple pies to put in the freezer to just thaw at Turkey Day. We might buy some more apples and make jars of apple pie filling...Or I may never want to eat another apple again. hahaha


    You can make apple pies ahead of time.. but not bake them, and then freeze them. Then when you are ready to eat them, just pop them, still frozen, into the oven to bake. That way they taste like you just made them that day.. which you really did, at least half way! :)

    That was my plan, except I wasn't sure about thawing vs straight in oven. I'm glad you posted this! I've never tried it before, so I'm glad to get confirmation that my hard work wasn't going to go to goop. haha
  • SJSchwartz
    SJSchwartz Posts: 131
    I'm going to make several apple pies to put in the freezer to just thaw at Turkey Day. We might buy some more apples and make jars of apple pie filling...Or I may never want to eat another apple again. hahaha


    You can make apple pies ahead of time.. but not bake them, and then freeze them. Then when you are ready to eat them, just pop them, still frozen, into the oven to bake. That way they taste like you just made them that day.. which you really did, at least half way! :)

    That was my plan, except I wasn't sure about thawing vs straight in oven. I'm glad you posted this! I've never tried it before, so I'm glad to get confirmation that my hard work wasn't going to go to goop. haha


    Yep, it will work great :) That's how I do mine. You'll just have to bake it a little longer than you normally would.. and if it starts to get too brown on top, just cover it in tin foil, that will keep it from burning. Just keep your eye on them and they'll be great. Enjoy!! By the way, I'd like to join your canning club. How do I join?
  • mamaturner
    mamaturner Posts: 2,447 Member
    SJSchwartz-in a way you already have! Just c'mon and chit chat lol
  • mobymarsh
    mobymarsh Posts: 67 Member
    hi i have been doing preservatives for a while now thought i should join you all because i am just starting my marrow chutney this has been handed down to me from my father who got it from his mother if anyone wants to know how i do it then let me know. i have also done green tomatoe chutney, lemon marrow curd and orange marrow curd plum jam and ruhbarb and ginger jam along with other pickles. it may sound alot but i have an allotmen and don't want to waste anything.
  • TropicalKitty
    TropicalKitty Posts: 2,298 Member
    what is marrow chutney and the others? Do you use bone marrow in them? I'm intrigued!
  • mobymarsh
    mobymarsh Posts: 67 Member
    a marrow is like a large courgette it does not have any meat substance in it at all it is part of the squash family
  • mobymarsh
    mobymarsh Posts: 67 Member
    MARROW CHUTNEY

    3lb of marrow pealed and deseeded and chopped up into small chunks

    2lb of onion peeled and chopped

    3pints of malt vinegar

    2oz powdered mustard

    1/2oz powdered ginger

    1/2oz tumerick

    12 cloves

    6 chillies

    1lb sugar

    corn flour

    9 half pound jars with screw lids

    put the vinegar in a large pan with the ginger, mustard, tumerick and sugar heat through until the sugar has desloved then bring to the boil.

    put the cloves and chillies in a muslin bag because these will be removed when cooked and add to the pan.

    then add the marrow and the onion to the pan and bring to the boil for 20mins stirring to prevent sticking when the veg are soft mix a little vinegar with the cornflour add to the mixture and stir until thick.

    remove the lids to the jars and put the jars in the oven to sterilise for five mins gas mark 3.

    then while mixture is still hot add to the jars screw the lids on and wait for them to seal

    enjoy.
  • TropicalKitty
    TropicalKitty Posts: 2,298 Member
    Aww no canning folks? I just picked up another 2 bushels of apples and the honey.

    Next month they have citrus: oranges, grapefuits and tangerines... Any one have some favorite recipes involving any of those?
  • TropicalKitty
    TropicalKitty Posts: 2,298 Member
    Any of the canning people still around?

    I have about a bushel of oranges to deal with. I was thinking about canning the bulk that we don't eat. Anyone can citrus? I've seen you should mix oranges with grapefruit for best flavor, but how bad is it if you don't add grapefruit?

    Happy New Year btw!
  • mobymarsh
    mobymarsh Posts: 67 Member
    not sure about canning citrus but i have seen it used in recipies on TV
  • Grokette
    Grokette Posts: 3,330 Member
    I have never canned citrus either.............would probably be good though, YUM!!

    Orange marmalade would be awesome too!!
  • TropicalKitty
    TropicalKitty Posts: 2,298 Member
    yea! I get to be the citrus guinea pig! hehe I'll get back to you as to what happens with it.
  • mobymarsh
    mobymarsh Posts: 67 Member
    i have made leon and orange curd
  • TropicalKitty
    TropicalKitty Posts: 2,298 Member
    Howdy canners!

    Just a reminder for those of you who are planning on doing pressure canning to get your gauge tested by your local extension office.

    And for those new to pressure canning - the purpose of checking the gauge is to ensure you are getting up to the proper pressure so you kill the bacteria. For example, my canner's gauge reads 1lb OVER what the pressure is inside. You want to especially make sure it doesn't read UNDER.

    Happy Spring everyone! I'm planning to go pick strawberries and make some jam soon.

    Hope everyone is well!
  • Grokette
    Grokette Posts: 3,330 Member
    I can't wait for strawberry season!!!

    We have organic fields close to my house so I am going to make some strawberry jelly for my husband again this year and freeze some for me..........

    And of course eat lots and lots of them fresh!!!

    I also have a container garden going with lettuce, tomatoes, cucumbers and peppers so far..............

    I really want to plant some watermelon. YUMM
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