Canning Group - Most Recent Comments | BigOven.comhttp://www.bigoven.com/?refer=rssfeeden-ushttp://www.bigoven.comSat, 21 Nov 2009 09:02:41 GMT110Re: Love to canhttp://www.bigoven.com/groups.aspx i just started to can (apples now). any good books you can suggest that will help me.

 

- c172c152]]>cooking commentsRe: Love to canhttp://www.bigoven.com/groups.aspxI would love to know how to can chili and speg. sauce

- getaway51]]>cooking commentsLove to canhttp://www.bigoven.com/groups.aspxI 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!

- 1gardengirl]]>cooking commentsRe: Canning Tunahttp://www.bigoven.com/groups.aspxThanks CredLady!

Any specific tips you can share? 

- stevemur]]>cooking commentsCanning Tunahttp://www.bigoven.com/groups.aspxI 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!!

- CredLady]]>cooking commentsRe: PEPPERS IN A JAR STUFFED WITH ANCHOVY:http://www.bigoven.com/groups.aspxMy husband's family made these.  Can't find anyone who has a recipe.  Any idea how much vinegar?  The rest is pretty easy!

- ccomunale]]>cooking commentsRe: Safely Canning Chili ??http://www.bigoven.com/groups.aspxFor low-acid foods, you definitely need a pressure canner.  Otherwise, you are gambling with botulism.  There are lots of good books (like "Putting Food By") in the library. 
 
Stay safe!
- ReneeM]]>cooking commentsRe: Creamhttp://www.bigoven.com/groups.aspx
http://forums.gardenweb.com/forums/load/harvest/msg1015512927929.html


- stevemur]]>cooking commentsAPPLE AND PEAR JAM http://www.bigoven.com/groups.aspx2 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.  
- nairlady]]>cooking commentsPICKLED ONIONShttp://www.bigoven.com/groups.aspx4 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]

- nairlady]]>cooking comments