Canning & Food Preservation
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Strawberry Honey Butter!
Strawberry honey butter! My first attempt at this recipe from the Ball canning website. It's delicious, think it'll go great on waffles and ice cream! It's a bit runny, but that's fine!
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Candied Jalapeños!
Made the yearly candied jalapeños! Well, half of them as the place I get the jalapeños from only barely had 4lbs, let alone 8lbs.
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Quick batch of chicken stock
From the bones of a couple Costco rotisserie chickens and veggie scraps saved in the freezer. Only boiled the bones for a couple hours, so didn't get as much gelatin out of them as I'd like, but it was getting late. I also thought I had more pint jars, had to put the last bit of stock into a couple quart jars in the fridge.
Is it possible to mix jar sizes when canning? Assuming you process them all using timing for the larger jar size?
[Image description: five pint jars of opaque tan broth, still slightly bubbling as they cool on a towel on a kitchen counter. In the background a stock pot and an All American 910 can be seen.]
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How to harden up my canned apples?
I canned a few cups of apples this fall. Now that I pull the apples out for some baking, i find that my apples are just barely more firm than applesauce.
Does anyone have any tips on keeping apples firm after canning?
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Preserving
Is there any motivation techniques. We did soooo many gherkins last year. I find myself actively leaving the gherkins out of meals. Even though I used to buy them from shops and have them everyday.
I have 5 or 6 large jars in the pantry but I just can't seem to get through them. Was it the process that put me off. Hundreds of cucumbers to wash slice and then can.
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Apple Butter time!
My last batch was from two years ago, so I need to get on it and make more! Hopefully the 20lbs for 15 dollars is still a deal at the roadside stand where I get the apples!
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Candied Jalapeños from last year
Candied jalapeños from last year! Great with crackers and cream cheese
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My sliced apples shrank during canning?
Attempting to can apples for the first time and I am pretty confident that I filled the can up to the 1/2" point before the headspace starts. But after I pulled them out of the canner I have a good 1" of only liquid that the apples are floating on.
Did I do something wrong?
Is there a good way to really pack apples into the can before they go into the canner to avoid this wasted space?
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Summer's bounty
Week by week, my dragon's hoard grows (there are another 6 quart jars of canned peaches not in the picture)
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non-standard recipes
So I'm interested in grinding up some fruits (strawberries or whatever) and just throwing them in a jar and preserving them. Basically I want to make a jam without pectin or sugar. How terrible of an idea is this?
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Got myself a new toy! $150 off of Craigslist, only used once
Been wanting an All American for ages, and keeping an eye on local ads finally paid off! Thinking of getting back some precious freezer space and starting off by canning some stock.
[Image description: a brand-new looking All American canner 910 sitting on a kitchen counter]
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Used Canner - Advise Requested
(Humble brag intro)
Today I was able to score used All American 921 and 910 canners for $35 picked up! The canners were sold but the niece of the original owner with no known history.
In doing my research, my understanding is that this brand is built solid! That said, does anyone have experience giving an all American canner a tune up?
My general approach:
- Inspect for any structural issues
- Take everything apart and clean it
- Clean and buff the body with a scouring pad (not steel wool)
- Replace the safety blow plug
Is there anything else you’d recommend?
TIA!
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I spend too much time preserving food.
My cold room. Bottom shelf is dehydrated food, the rest is pickled food and jams.
So many jams...
Too many jams...
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Overpressure plug blew
Hi all, has anyone experienced this? I was just canning chicken broth in my pressure canner, and the overpressure plug blew out, releasing all the pressure. I lost a good 25% of my broth.
I had previously removed the plug to use the canner as a water bath, so maybe I didn't have it in right. Or maybe the pressure was too high. The presto manual says to not use the canner until I call them (not open until tomorrow). The plug doesn't appear damaged at all.
I was wondering if anyone's been through this? Did you have to replace the plug? Should I assume the lids are no longer suitable for sealing?
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Beginners guides
Hi all. Does anyone in the community have a good beginners guide? I'd like to learn how to do this and don't have a great resource.
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My Covid Lockdown Jams
Definitely not recent, but I figured I could help get some content going. So here is my jam shelf from the Covid times. Jam making is a hobby of mine in the summer and I went a little wild with flavors that year since there wasn't anything else to do and I could send them to people.
Top shelf from left to right: Lemon Curd, Port Plum, Apricot, Strawberry Zinfandel, Peach Bourbon, Verry Berry, Peach, (small jar) apple butter from the year before, (large jar) Chili sauce, raspberry.
On the bottom shelf are various garnishes for cocktails that I didn't really can so much, but I thought I would list for those curious. (If you like cocktails, join us over on [email protected]). From left to right of what I can see: Smoked Salt, Cinnamon Sticks, Whole Nutmeg, Dried Lime Wheels, Candied Ginger, Tea Pot.
Not pictured: That years apple butter batch! I always make a massive batch of apple butter when my parents apples ripen. It often makes about 20 jars!