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06-11-2017, 04:43 PM | #1 |
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Summer Canning and Food Preserving 2017
This year I want to try to stay on top of canning and food preserving. I primarily can, freeze, and use a dehydrator for summer produce.
Last week I canned six half-pints of rhubarb chutney. I tried a new recipe and it was so good that a few days ago I picked up a dozen samosas from a local Indian sweet shop so we would have something to eat the chutney with. I think it will also taste good with grilled meat or as a condiment on a charcuterie board with meats and cheeses. What have you been preserving?
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06-11-2017, 07:16 PM | #2 |
Rose Garden
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Re: Summer Canning and Food Preserving 2017
I only got to make one batch of lilac jelly before the blossoms were gone. It's my favorite jelly ever. StrWberry season is coming so I will probably make a lot of strawberry jam.
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06-11-2017, 07:48 PM | #3 |
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Re: Summer Canning and Food Preserving 2017
I've never tried lilac jelly. I'm curious now. I really like floral gem candies, so I would probably like lilac jelly.
When cleaning out my freezer last week, I found two ice cream buckets of strawberries mixed with sugar ready to be made into jam. I made the jam today and have 7 pints cooling on my counter. I used the long boil method which is tedious but makes a delicious jam with more fruit than sugar.
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RiverRock, mom to a 24 year old diamond, 22 year old granite, 19 year old pearl, and 16 year old tiger eye. Married for 25 years to a rugged boulder and resting together on the one true Rock.
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The Following User Says Thank You to RiverRock For This Useful Post: | Mother of Sons (06-12-2017) |
06-11-2017, 09:30 PM | #4 |
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Re: Summer Canning and Food Preserving 2017
Can you tell me more about the long boil method? I've never heard of it.
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06-12-2017, 05:29 AM | #5 |
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Re: Summer Canning and Food Preserving 2017
I am in the midst of mayhaw jelly making right now. Next will be blueberry jams and preserves. Probably will do some watermelon rind preserves soon. Late July/August will be figs. The last sweet jam of the season will be prickly pear jelly in late August or early September. I make preserves and can year round and sell the bounty at farmers market. I am trying my hand at creating drinking and culinary vinegars infused with herbs I grow to expand my product offerings at market. Making your own vinegar is not very hard. It just takes time and patience.
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The Following User Says Thank You to kklibrarian For This Useful Post: | RiverRock (06-12-2017) |
06-12-2017, 07:06 AM | #6 |
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Re: Summer Canning and Food Preserving 2017
I need to google mayhaw. I've had hawthorne bushes in my yard, but I only had tiny berries. It sounds like yours might be the size of crabapples. Interesting.
I tried to make herbed oils once, but the herbs started to rot. Vinegar sounds like a better way to go! ---------- Post added at 07:06 AM ---------- Previous post was at 07:01 AM ---------- It might be the method you already use. It's the method I grew up with my mom and grandma using. You cook the fruit with sugar and sometimes a bit of lemon juice, making sure to include some unripened fruit for pectin. After about 40 minutes of a low rolling boil you do a gel test before putting the jam into hot jars and sealing. To do the gel test I keep a plate in the freezer and put a small teaspoon on the "frozen" plate to see if the jam gels when cooled. This method uses less sugar than regular Certo/pectin added recipes, and is a slower paced process (there is good and bad in that ).
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RiverRock, mom to a 24 year old diamond, 22 year old granite, 19 year old pearl, and 16 year old tiger eye. Married for 25 years to a rugged boulder and resting together on the one true Rock.
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07-02-2017, 02:15 PM | #7 |
Rose Garden
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Re: Summer Canning and Food Preserving 2017
Whole Foods had corn, 10 ears for a dollar. Can it be frozen raw? Or blanched?
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07-02-2017, 06:19 PM | #8 |
Rose Garden
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Re: Summer Canning and Food Preserving 2017
No idea, but I'm totally jealous of those prices! I haven't seen corn for less than 4/$1 in years!
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Michelle wife to Tom ('95) Momma to: DD (A) 21 and her DH (YM) 21 DS (T) 19 DD (C) 17 '07 DS (N) 14 Save Save
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07-02-2017, 06:38 PM | #9 |
Rose Garden
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Re: Summer Canning and Food Preserving 2017
I haven't either! Whole Foods has these crazy sales every once in a while. I'll never forget getting chicken legs for 59 cents a pound last year!
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Brenna 3 kiddos (16 1/2, 14 & 9) Praying for semi-son, age 35 I live by the motto: seek first to understand. "Fools find no pleasure in understanding but delight in airing their own opinions." Proverbs 18:2 |
07-02-2017, 09:05 PM | #10 |
Rose Garden
previously mlrowley
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Re: Summer Canning and Food Preserving 2017
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Michelle wife to Tom ('95) Momma to: DD (A) 21 and her DH (YM) 21 DS (T) 19 DD (C) 17 '07 DS (N) 14 Save Save
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07-03-2017, 01:02 AM | #11 |
Rose Garden
My kid shoots laser beams from his hands
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Re: Summer Canning and Food Preserving 2017
I can on a glass top. My stove manual says it's fine as long as the canner fits the burner. They say not to use a ripple bottom Canner but I do with no issues. Boiling is boiling.
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07-21-2017, 11:17 AM | #12 |
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Re: Summer Canning and Food Preserving 2017
Saw this today on my facebook feed and remembered this thread https://thehomesteadsurvival.com/can...lass-cook-top/
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07-23-2017, 11:01 AM | #13 |
Rose Garden
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Re: Summer Canning and Food Preserving 2017
Freezing pies-- at the blueberry farm the other day they were selling frozen pies. They were not baked. Directions were 450° for 10 minutes, turn down to 350° for 30-35 minutes. They were 8 inch pies in disposable aluminum pans.
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