Canning Errata

I just found a bunch of unpublished . Some are old, I never saw them. I get a lot of spam too, from Viagra to shopping so maybe my inbox sorts them and throws all into spam. I will be answering all the that are not spam.

I also get mails asking why I used frozen corn or canned tomatoes. I use what I have on hand.
I watch the grocery bill carefully. My husband also likes to shop and buys in bulk when things are on sale. I hate grocery shopping so at times I get have to use what he bought. I am grateful he likes grocery shopping. "Use what I have in the pantry" is my motto. So far even the frozen and canned corn in recipes has come out nicely. I have been happy with the results.

I live in California and fruit is abundant in my area, vegetables are not.
I also work, so canning has to be done around our schedules. Summertime is when I have grandkids, and I just want to enjoy them.

I use thickeners when I am ready to eat the food. I thicken the sauce then when heating. Not when processing. It is easier to thicken on the stove.

My biggest regret is not knowing how to pressure can when my kids were at home. Three teen boys, wow this would have saved so much time.

If you are new to this, get books on canning, Ball has several. Join the amazing, friendly, canning groups in Yahoo Groups. These groups inspire. Experiment within safe guidelines. I experiment a lot, trying to still follow the guidelines. Know your altitude so you can safely pressure can. Know the timing for low acid foods. Canning is fun. Storing the jars has been not-so-fun. Having meals to heat and eat when exhausted is worth it all.Posted byCynat12:52 PM

View the Original article

Experimental Meatballs - Try at Home?

Two years ago I canned some meatballs in some watered down Yoshida's sauce. I opened it Monday evening and served it as a side for dinner. I hated the texture of the meatball and choked one down. Just as I was going to apologize for serving that to my DH, he says "Wow the sauce is a bit strong but I love the texture of the meatball". I then had another to see if I had the same reaction....I did. Loathed the texture. In fact, it was a lot like the canned meatballs in a can of spaghetti. Chef Boyardeeze nasty. BTW I have grandkids who LOVE that stuff.

View the Original article

Carrot Cake Jam - Great Homemade Gift Idea!

I thought this would be a fun jam for Christmas gifts.
This recipe is all over the internet, I got this at
http://oldfarmhousecooking.blogspot.com/2010_07_01_archive.html.
She has a great site!



Makes about six 7 - 8 ounce jars

1 ½ cups finely grated peeled carrots
1 ½ chopped, cored and peeled pears
1 ¾ canned pineapple, including juice
3 tbsp lemon juice
1 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
1 package (1.75 oz) powdered fruit pectin
6 ½ cups granulated sugar

•Prepare canner, jars, and lids. (See a canning manual for more info if you are new to canning.)
•In a large, deep stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves and nutmeg. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin, until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly for 1 minute. Remove from heat and skim off foam.
•Ladle hot jam into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
•Place jars in a canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Remember to label the jars.

I used the coarse setting to grate the carrots......next time I will definitely use the fine setting. We liked it on toast spread lightly with cream cheese.Posted byCynat9:27 AM

View the Original article

Warning - Experimental Tomato, Sausage, Veggie Sauce

The reason this sauce is experimental is because about two years ago I purchased one of those huge #10 can of crushed tomatoes at Sam's Club. (it was $1.89) It sat in the garage until this weekend. I had leftover sausage and carrots from my other canning. I decided to can this, knowing the tomatoes would be double processed. I used lemon juice to tarten up the flavor a bit. I love fresh tomatoes, I love canning fresh tomatoes. I hate paying over $3.00 a lb for tomatoes, and those barely taste like real tomatoes. I used carrots because I had them and had no plans to use them in anything else. I did not want to use any other veggies because I was not sure I would like this. We do like it! We decided to do this again, next time with meat and green chilis and onions. DH also wants to make some with a lot of italian seasonings.

1 #10 can crushed tomatoes
2 cups shredded carrots
1 lb sausage
1/4 cup lemon juice
salt and pepper as desired


I processed for 90 minutes because it had meat in it. 11 lbs pressure for my altitude.

This feels like cheating, I cheated once and made apple butter out of a #10 can of applesauce using my slow cooker and extra lemon juice and no one could tell. After all those times peeling the apples, no one noticed. Next time I am at Sam's Club or Costco, I am going to be sure and check out those huge cans, after slowly turning and looking to see if the canning police are watching LOL.

View the Original article

The Ultimate Sausage,Cabbage and Vegetable Soup

2.5 lbs Sweet Italian Sausage cut into chunks
I head cabbage sliced thin, I used green cabbage
3/4 lbs carrots cut into slices
4 cups chopped potatoes
1 lb soaked navy beans
2 cups chopped celery
2 large onions chopped
5 cloves chopped garlic
1.5 cups apple juice
3 granny smith apples, peeled and chopped
4 TBS cider vinegar
3 TBS brown sugar
3 tomatoes peeled and chopped
salt and pepper to taste


I threw everything into a stock pot and covered with water.
I brought to a boil then simmered for about 15 minutes.
I ladled into my quart jars (12 jars) and processed for 90 minutes at 11 PSI.

This is good, not as odd as I thought it might be. I like it and my guests liked it.
I wish I had used more apples. If I do this again I may throw in cubes of pumpkin.

View the Original article

Super Duper Chili Beans

This is a recipe that sounds delicious. This is from a reader who has been canning for years. She has a family background in canning, learning from her elders. I think that's great.

Soak about three pounds of pinto beans overnight...I'm guessing on this, as I usually do more and make a day of it

In each jar add:

1/4 cup tomato paste
2 T chopped onion
1t. chili powder
scant t. salt
1 t. cumin
pinch of pepper
1/4 t. garlic powder
1/4 t. sugar
pinch oregano
2 1/2 cups soaked beans

Fill to about an inch from the top of the jar with hot water. Process quarts for 95 minutes at 10 pound pressure and adjusted to your altitude.

Thank you again for the time and care taken on the blog and for encouraging so many to take heed and use that canner!

View the Original article

Tomato Onion and Spicy Jalapeno Soups

I love the tomato and onion soup at the Soup Plantation or Sweet Tomatoes.

I also wanted to use up some of my many cans so I came up with this.

1 #10 can of diced tomatoes
2 cups tomato sauce
2 cups stewed tomatoes (just because I had them)
3.5 lbs onions sliced in thin rings
1/4 cup lemon juice
3 tablespoons Oregano or to taste
2 tablespoons sweet basil or to taste
celery salt to taste

Put all in large stewing pot and bring to boil. I then used a stick blender and blended about half the soup, I left the other half chunky. Taste and add more seasonings if desired. I love the lemon juice in this, the tartness makes this taste fresh and thats important because it is being processed twice.

I filled 5 quarts and had enough left for 2 or 3 quarts more, I then added a bottle of Spicy V8 juice and a small can of diced jalapenos and some chopped garlic. I got four more quarts and two yummy soups.

Pressure at 11 lbs pressure for 35 minutes quarts and 25 minutes pints.
I know some people would BWB this, I am just not comfortable doing this. I feel it has already been processed once, and now twice.

View the Original article