#7611
August 11th, 2006 at 12:49 PM
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OP
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Joined: May 2006
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IF anyone is interested in canning or making homemade seasoning, let me know...some one taught me...be happy to share,just pm me...happy to share , what I know...
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#7612
August 16th, 2006 at 12:35 AM
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Member
Joined: Aug 2006
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I am very interested. I just started doing it this year. I may want to open a little business locally. Any advise would be great! thank you!
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#7613
August 16th, 2006 at 01:28 AM
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Compost Queen!
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Compost Queen!
Joined: Apr 2003
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if you do the sharing right in the posts.... Cuts down on the repetition questions or can be clarified easier...
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#7614
August 16th, 2006 at 02:09 AM
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Joined: Aug 2006
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#7615
August 16th, 2006 at 02:50 AM
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Compost Queen!
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Compost Queen!
Joined: Apr 2003
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Shari13, I was telling Chenno to see if she can help here *or anyone* looking for Canning instructions/help on this post here..... Sometimes when someone's looking for info, it's easier to follow in one post!!!
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#7616
August 16th, 2006 at 05:00 AM
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Joined: Aug 2006
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oh, i thought maybe there was something posted somewhere else and i didnt see it. thank you
here is a question: sometimes when i am canning tomato sauce, the lids pop in before it goes into the canner. should i continue to process in teh canner or is it a done deal?
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#7617
August 16th, 2006 at 06:45 AM
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Joined: Aug 2006
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ok, dont even answer that question, i looked it up and found out... that it kills any micro organisms, so processing in the canner is a must. but dont you make tomato sauce by cooking it anyway? it just seems like double work... i dont know, i guess i will just follow the rules.
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#7618
August 16th, 2006 at 07:50 AM
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Compost Queen!
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Compost Queen!
Joined: Apr 2003
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If you look up here *do a FORUM SEARCH* of a memember named LUCY LOU, *mostly she's only in the RECIPE SECTION or the RECIPE ARCHIVES* she's got alot of info on doing (canning) tomatoes...... (Specific on'es from the Co~operative Extentions)
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#7619
August 16th, 2006 at 07:52 AM
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Joined: Aug 2006
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great, thank you, i will check it out.
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#7620
August 16th, 2006 at 09:25 AM
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OP
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Joined: May 2006
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I will update a post here on this topic...in a few days..sorry got a bit sidetracked...
I see your point weezie...I will post it here in a few..till then
Be well Angie
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#7621
August 16th, 2006 at 09:32 AM
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Compost Queen!
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Compost Queen!
Joined: Apr 2003
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#7622
August 19th, 2006 at 06:15 AM
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Joined: Mar 2006
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Anyone have any Idea how to Can Cruncy Pickled peppers? I have searched and can not find anything!! I like the ones I canned but I would like them a lot Crispier!
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#7623
August 19th, 2006 at 06:46 AM
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Joined: Aug 2004
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I have never even heard of those Rita. Sorry.
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#7624
August 19th, 2006 at 09:49 AM
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Joined: Feb 2005
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Originally posted by shari13: oh, i thought maybe there was something posted somewhere else and i didnt see it. thank you
here is a question: sometimes when i am canning tomato sauce, the lids pop in before it goes into the canner. should i continue to process in teh canner or is it a done deal? I would still process as normal, I am very careful to make sure that everything I can, is a safe as can be. I normally pressure can everything I can. I don't know if you added any acid to the sauce, but if you don't want to change the flavor with lemon juice or vinegar, you can use a little 'Fruit Fresh' it is mostly Ascorbic Acid (Vitamin C), and Citric Acid.
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#7625
August 19th, 2006 at 09:53 AM
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Joined: Feb 2005
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Originally posted by SpringFever: Anyone have any Idea how to Can Cruncy Pickled peppers? I have searched and can not find anything!! I like the ones I canned but I would like them a lot Crispier! You have to use 'Pickling Lime' to make them cruchy. Just follow the instructions, and you should be ok.
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#7626
August 19th, 2006 at 11:22 AM
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Official Blabber Mouth
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Official Blabber Mouth
Joined: Mar 2005
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Hi guys I want to do mint jelly this year if I can find enough mint. Any one have any hints for me to follow?
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#7627
August 19th, 2006 at 10:05 PM
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Joined: Mar 2006
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I just bought some sure jel and there is a recipe for it in the instructions ... 2 cups of mint packed sugar water and sure-jel
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#7628
August 19th, 2006 at 10:06 PM
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Joined: Mar 2006
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Thank you Pat
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#7629
August 20th, 2006 at 07:03 AM
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Joined: Aug 2004
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That is a pretty easy recipe Rita. My mil has a ton of mint. May have to try out that one.
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#7630
August 20th, 2006 at 07:05 AM
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Joined: Aug 2004
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Oh darn, forgot to add. In the last 2 days I put up 5 - 1/2 pint jars of blueberry jelly, 5 - 1 pint jars of blackberry jam, and 7 - 1/2 pints of blackberry jelly.
Now the only thing I need to do is clear out space for all of my canned jars to be stored until the holidays when they will become gifts.
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#7631
August 28th, 2006 at 02:43 AM
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OP
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Joined: May 2006
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Triss, those are the nest gifts to get..homeade!
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#7632
August 28th, 2006 at 04:01 AM
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Joined: Aug 2004
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I just love giving homemade Angie! How are you doing? Sure miss you around here!
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#7633
August 28th, 2006 at 09:47 AM
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Official Blabber Mouth
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Official Blabber Mouth
Joined: Mar 2005
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A bunch of us got together and canned about 168 cans of peaches. One of the ladies at my church donated her house for the work. Between 7 of us we looked after all the children and got the canning done. It took us almost 12 hours but that's because we didn't have enough kettles to process them in.
We had a great time even though I ended up covered in peach juice and accidently made a joke about my water breaking in front of one of the husbands. He managed his embarassment pretty well considering he was still in his twenties I think.
I now know that canning requires that I wear a full length apron lol.
I'm waiting for another couple to bring me my share of the canning and my kettle back so I can process some peach jam.
I do have one question. Can I use mint flavoring to stretch the amount of mint I can harvest? I'm alittle short of the amount I want to make.
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