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...

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!

if you do the sharing right in the posts....
Cuts down on the repetition questions or can be clarified easier...

i guess i am confused

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!!!

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?

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.

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)

great, thank you, i will check it out.

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

Thanks Angie!!

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!

I have never even heard of those Rita. Sorry.

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.

You have to use 'Pickling Lime' to make them cruchy.

Just follow the instructions, and you should be ok.

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?

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

Thank you Pat

That is a pretty easy recipe Rita. My mil has a ton of mint. May have to try out that one.

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.

Triss, those are the nest gifts to get..homeade!

I just love giving homemade Angie! How are you doing? Sure miss you around here!

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.