I'm starting to look into it more and more because I'm lacking in freezer space

What kind of stuff do yall get into and like to make?

11/2/2009 12:49:36 PM

eyeballs

11/2/2009 12:50:33 PM

i do mostly jam...in fact, that's all i've done in the past year or two

my mom does all the stuff from her gardens...pickles, peppers, tomatoes, beets, etc...in addition to fruit from the berry bushes and orchard trees

11/2/2009 1:03:45 PM

I have some canned shit my girlfriend's mom gave me. She said her utilities bill went up like $40 from running the stove all day for a few days though. Most expensive pears ever.

11/2/2009 1:27:16 PM

How many pears was she canning?

11/2/2009 1:30:15 PM

I dunno, but they have "an orchard".

I'm guessing a lot.

11/2/2009 1:32:23 PM

We've canned things like barbecue sauce (100 jars for our wedding ) and jams, but I want to try some soups soon. We picked up the Ball Blue Book of Canning a few weeks back. There are some awesome things in there, but we don't have a pressure canner, only the boiling water kind, so that limits a bit what we can do.

[Edited on November 2, 2009 at 2:06 PM. Reason : ]

11/2/2009 2:05:53 PM

You know you can use a regular pressure cooker, right?
--
My mom is coming over tomorrow to (essentially ) use my kitchen for canning apple butter and maybe some other stuff. I've got soup I had made and frozen, but need out of my freezer, so I'm doing the 'boil in the microwave, cap, store in fridge' canning method on that (can't/shouldn't pressure cook stuff with dairy in it)

I'm looking at a lentil/rice soup to can traditionally, might make some BBQ sauce and broths, I'm thinking of canning some chili, and a corn relish...and an apple pie jam

[Edited on November 2, 2009 at 6:14 PM. Reason : fg]

11/2/2009 6:11:05 PM

Quote :

"You know you can use a regular pressure cooker, right?"

Yeah, we don't have one of those either. The Bell website has some good canning recipes and tips for doing things well. ^Chili is definitely one of those things I want to try soon too.

11/2/2009 7:18:47 PM

No, I can't.

11/2/2009 7:23:31 PM

Seems like you would be the right people to ask...what's the difference between jelly and jam ?

11/2/2009 7:52:43 PM

^ "i can't jelly my penis into your bum"

seriously, though, jelly is usually made with juice and is consistent throughout, while jam is made from pulp or crushed fruit and isn't as stiff...preserves have chunks of fruit instead of pulp/crushed

11/2/2009 7:54:47 PM

^<3

Quote :

" Yeah, we don't have one of those either."

Mom's bringing hers over tomorrow

11/2/2009 11:11:44 PM

Quote :

"You know you can use a regular pressure cooker, right?"

i read somewhere that it's not the same, and not to get the two confused, but i've only been doing the boiling water method, so i didn't do any further research into pressure canning.

i've recently got into canning and i've made a red and green pepper jelly (which turned out AWESOME), apple butter (which has great flavor, but next time i'll run all the apples through the processor instead of leaving some in small chunnks) and i made some spicy roasted tomato and jalapeno salsa! yum!

i'm giving most of it as gifts, i'll probably attempt another apple butter and i found a recipe for pomegranate jelly which looked interesting.

11/3/2009 8:29:13 AM

regarding the apple butter: the chunks are from the apples themselves? I don't know how your recipe says to cook them, but apparently, this is an instance where crockpots are so very worth it.

Quote :

"i read somewhere that it's not the same, and not to get the two confused, "

Do you happen to remember where? Because the cooking vessel isn't what matters as much as getting the vessel to 240F inside. Apparently, recipes that require pressure canning will tell you how many pounds of pressure to set - just like you can do on a pressure cooker.

[Edited on November 3, 2009 at 8:46 AM. Reason : PS: plz post that pom jelly one?]

11/3/2009 8:46:00 AM