What I ended up canning this week

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I can straight to jars. I don't mess with the crocks, etc. I'm too lazy
Amish Heart said:
Am going this week for cabbage (at 29 cents a lb). Will dehydrate alot of it for soups later. But will get out the crocks and weight stones to start more sauerkraut. Then I water bath it, after it's done (about 3 weeks). Down to my last two cans.
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This will be my first attempt a sauerkraut. I will try dehydrating, canning directly and in a crock...just do not wanna make the wifey mad with the smell, she gets bad flashbacks from her childhood from the smell and it almost turns her stomach now.
 
DrHenley said:
Squash is on my list of things to can. I think I'll start with zucchinis, partly because I like them and partly because they are shaped like cucumbers.
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If you are canning straight and not pickling, I would add a little lemon juice since squash isn't acidic. All of the canning nazis say to not can under and circumstances, but I do for casseroles. I do add a little salt and lemon juice though.
 
robinjopo said:
Dani i use pickle crisp and it really keeps the cukes crisp
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We can't find pickle crisp here, so we put the cucumbers and pickles into ice water for two hours, make the brine, keep the clean jars hot in the oven, take each jar, add spices, add dill, the cold veggies and then the hot brine. Turn on the lid to cool and it keeps them almost as crisp...we made six jars today from the very first harvested pickles in Hungary, got onions, garlic and carrots today also. Love it, Gary
PS: we got some garlic seeds to make heirlooms, hoping they will work since they came from a non-heirloom planted garlic possibly...
 
Danil54grl said:
The chickens have been laying aplenty lately so Spicy pickled eggs were a must and ended up with 9 pints. Son 4 eats them like crazy and I love them on my salads!! We had gone to a local flea market Sunday where a buddy had purchased something called Sweet Potato Butter from one of the booths. I love going thru these cause I can get different ideas on what to do with what I have extra. It sounded good, but had never tried it before. Yesterday I decided I would use some sweet taters and see what I could come up with. I took a standard recipe (cause I needed a basic PH level guide) and tweaked it for my family on taste. Buy PH strips from a pool supply house when you go into the big city. I called up my buddy and asked if he had tried it out and what ingredients they had. He said sweet taters, cane syrup, spices and Xanthum (which I had never heard of before). I used Sweet taters, both white and brown sugar, apple juice, orange juice, lemon juice, apple cider vinegar, vanilla, cinnamon, ginger, and cloves. When I was done, it tasted pretty darn good, like a sweet potato pie with a little tartness. Buddy was interested so came on over with a friend so he could try mine and I could try his that he bought. Ended up making 10 1/2 pints with buddy leaving the rest of his jar at my house and leaving with one of mine. . .:rolleyes: I'll take that as a compliment!
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I make a similar product of mashed sweet potatoes, maple syrup, apple juice, touch of lemon juice and cinnamon. I don't can it but spread it on sheets in the dehydrator and dehydrate like a leather only completely dry. Then I let it cool and break it up like brittle in large pieces. It can be put in bags or jars with 02absorbers. Shelf stable and easy to carry, great as a backpacking/camping food. An alternative to energy bars. Could be carried easily in BOB. Sweet potato bark.

It could probably be made into a powder also and an instant sweet potato pie powder. Just thinking out loud
 
DD I just picked 2 5 gallon buckets of pears this morning. I do need to can some in quart sized jars but I may try doing the leather for the dehydrator and some for the freeze drier to make into powders. Think it would be interesting to see how it works out. I still have many more bucket loads to pick, bit I really won't have time to mess with them until after the upcoming wedding this next Saturday.
 
SHTFPREPPER said:
I don’t. I use the thick cream off the Jersey cow and let it sit in the fridge in a covered jar for 5-7 days till it gets a sour “bite” taste. Then I can it. Just cream, nothing else.
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How do you can it fresh from the cow? I have canned milk and cheese fresh from the cow, but never sour cream. Would like to know your process. I have a jersey that is about to become a new momma.
 
Danil54grl said:
How do you can it fresh from the cow? I have canned milk and cheese fresh from the cow, but never sour cream. Would like to know your process. I have a jersey that is about to become a new momma.
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I just let the 4 gal bucket of whole milk sit in the fridge overnight. By then the cream rises to the top. I skim the cream off and put it in pint mason jars leaving 1” headspace. I put them back in the fridge for 4 or 5 days. I taste them when I think they’re ready to can to make sure they have enough “bite” flavor. When they do, I put a rack in my stockpot and put the cold jars in. I fill it with COLD water covering the jars by 2”. I turn on the gas and as soon as the water starts to boil, I start timing. I do an hour and a half for pints. When the time is up, I turn the gas off and let the jars sit for 10 minutes then lift them out onto a thick towel out of drafts and check 24 hrs later to be sure they’re sealed. That’s all I do.
 
Danil54grl said:
DD I just picked 2 5 gallon buckets of pears this morning. I do need to can some in quart sized jars but I may try doing the leather for the dehydrator and some for the freeze drier to make into powders. Think it would be interesting to see how it works out. I still have many more bucket loads to pick, bit I really won't have time to mess with them until after the upcoming wedding this next Saturday.
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Dani as we get older and have less young people around we tend to try to eat a little cleaner and that is reflected in our canning. Instead of the canned fruits in syrup and the pie fillings, jams and jellies we are canning fruit if at all in a lighter syrup. We dehydrate fruit into leathers without sweeteners to eat as snacks. I dehydrate small pieces of apple and pears to add to refrigerator oatmeal along with maple syrup and cinnamon. We are eating our frozen fruit in protein smoothies or oatmeal. Leathers, powders, barks and dehydrated fruits are easily done and take up so much less space to store and can be carried so much easier in backpacks and such.

Something we are experimenting with more also are wines, liqueurs and brandies with our fruit. As our trees mature and produce more we have plenty to experiment with especially those years with bumper crops. While these may not be the healthiest they can be good for the soul in moderation.
 
I have been freezing blueberries and blackberries almost daily. Froze some squash also.

Robin and Dani i tried a new zucchini recipe last night that was really good. Mr loved it! It makes like a zucchini crust with a ground beef mixture on top. I flavored my ground beef with pizza seasoning and lots of basil and garlic. Added pepperoni and mushrooms on top and then pizza cheese. It was really good!

Meaty Zucchini Casserole

Meaty-Zucchini-Casserole-20.jpg
 
DirtDiva said:
I have been freezing blueberries and blackberries almost daily. Froze some squash also.

Robin and Dani i tried a new zucchini recipe last night that was really good. Mr loved it! It makes like a zucchini crust with a ground beef mixture on top. I flavored my ground beef with pizza seasoning and lots of basil and garlic. Added pepperoni and mushrooms on top and then pizza cheese. It was really good!

Meaty Zucchini Casserole

Meaty-Zucchini-Casserole-20.jpg
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That looks like a good one! My have to try this one cutting my zucchini real small. I'll just tell hunny that is is bell peppers. ;)
 
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