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I'm new to canning, more specifically, pressure canning. I'm interested in methods,recipes and food do's and don'ts. Looking forward to shareing many pleasurable meals!

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Love to can

I love canning! Our family depends on it greatly. I can everything from meat, soups, stews, jams, apple butters, applesauce, salsa, tomato paste stewed toms and so on. I think I have a reciepe for just about everything. It tastes so much better and allows more vitamins for you too!

Canning Tuna

I am new to canning, live on the Oregon Coast and wanted to take advantage of all the great fish that arrives here in our port. I started with Tuna, and have to admit I was a bit scared that I would do something wrong. However, after seeing how beautiful the fish was, how easy it was to cube it and put it into the jars, adding salt, garlic and rosemary, we were off and running!

It wasn't difficult at all and I have to tell you, it will end your trips to the store for that canned stuff!! So, if anyone out there is intimidated, like I was...all I can say is Go For It! You can do it and it is well worth the time & effort!!

APPLE AND PEAR JAM

2 CUPS PEELED, CORED AND DICED APPLES

1 CUP PEELED, CORED AND DICED PEARS

6.5 CUPS SUGAR

1/4 TSP. CINNAMON

1/4 CUP LEMON JUICE

6 OZ LIQUID PECTIN

MASH APPLES AND PEARS (YOU CAN USE A FOOD PROCESSOR). ADD SUGAR AND CINNAMON, AND LEMON JUICE AND COOK UNTIL THIS BOILS. IMMEDIATELY ADD PECTIN AND LET MIXTURE COOK AT A ROLLING BOIL FOR 1 MINUTE. TRANSFER TO CLEAN HOT JARS, AND PUT JARS IN CANNING POT TO BOIL FOR 5 MINUTES.

FYI:

My Woman's Canning Group multiplied this recipe 5 x's and it turned out 27 pint jars at $3.00 each.

PICKLED ONIONS

4 QUARTS, WHITE PICKLING ONIONS, PEELED

1 CUP SALT

2 QUARTS WHITE VINEGAR

2 CUPS SUGAR

1/4 CUP MUSTARD SEEDS

2 TABLESPOONS PREPARED HORSERADISH

BAY LEAVES

PIMENTO SLICES

SPRINKlLE THE ONIONS WITH SALT

COVER WITH COLD WATER AND LET STAND 6-8 HOURS OVERNIGHT.

RINSE THOROUGHLY WITH COLD WATER, AND DRAIN WELL.

COMBINE THE VINEGAR, SUGAR, MUSTARD SEED, AND HORSERADISH IN A POT

SIMMER FOR 10 MINUTES

SPOON THE ONIONS INTO HOT, STERILIZED JARS, ADDING A FEW PEPPERCORNS, A BAY LEAF, AND SOME PIMENTO SLICES TO EACH JAR.

POUR THE BOILING HOT VINEGAR MIXTURE OVER THE ONIONS, LEAVING 1/4 INCH HEADSPACE.

SEAL OR CLOSE THE JARS AND PROCESS IN A BOILING WATER BATH FOR 10 MINUTES.

OUR WOMAN'S DAY BAZAAR TEAM QUADRUPLED THIS RECIPE AND IT MADE 24 PINT JARS, @ $2.50 EA.

After salt procedure and refrigeration over nite, we had 4 woman working in one large kitchen and it took us 2 hours total .

[edited December-31-2008]

PEPPERS IN A JAR STUFFED WITH ANCHOVY:

(A SIMPLE RECIPE TO START OUT WITH)

STUFFED PEPPERS/PEPPERS WITH ANCHOVY:

These peppers would be found on any Italian antipasto platter.

From my late Grandmother, Josephine Angelino

ROAST LONG PEPPERS

PEEL THE SKINS

MAKE A SLIT ON THE SIDE

STUFF ANCHOVY INSIDE PEPPERS

FILL ANYSIZE STERILIZED JAR

COVER WITH OLIVE OIL AND VINEGAR

PLACE LID TIGHTLY ON CAP

(SINCE I NOW LIVE IN FLORIDA, I KEEP THIS KIND OF CANNING

IN MY REFRIGERATOR. JAR WILL LAST A LONG TIME IN THE REFRIGERATOR. SERVE WITH CRUSTY ITALIAN BREAD.

IF YOU WANT ROAST SOME GARLIC AND STUFF INSIDE TOO.

Safely Canning Chili ??

Is a pressure cooker necessary to can home made chili?

Will a hot water bath be sufficient until I buy a pressure cooker?

I've just reciently started home canning making jams and jellies.(Must be Jelly cuz' Jam don't shake that way! ) :)

The results were outstanding,and I'd like to move on to Chili's, Salsa's and such.So any advice would be much appreciated.

Thank you.

Munky.

Looking for the hot peppers in ketchup recipeto can

Does anyone have the recipe to can hot peppers that has ketchup added to it? i have looked high and low. Found one the combo of ingredients didnt sound right. I need one someone has tried and knows its good! Thanks in advance!

I have a question.

I have just made a recipe for homemade sandwich spread that contains green tomatoes and Miracle Whip and was told to bottle in hot bottles and lids. Which I did but my question is these don't seal because they cool off before they can; how long will the shelf life be? Or , should I put them in a warm water bath to seal? Would love some help!

No Subject

Guess I'm answering my own question. There is a web site called askjackie I think!

This is her response to a silimar question;

I have not had great luck canning soups with a milk base; they seem to separate on processing and become almost curdled. You can sure give your recipe a try (process in a pressure canner for the times recommended for potatoes) and see how it works. There is absolutely no problem in canning milk; I’ve done it a lot, both with a water bath canner and pressure canners. Give it a try and let me know your results so I can pass more information on to other readers. Good luck!
— Jackie

Cream

HI! Has anyone here attempted to can cream soups? I can't seem to locate recipes or pressure/timetables.

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