What's Everybody Canning?

[txcatlady]

Last week I canned 22 pints of cream style corn. All sealed and no breakage. Started at 9am and ended at 7 pm. Froze corn when picked, thawed, cleaned, blanched 4 minutes, cooled ,2 cups corn to 1 cup water, boil10 minutes, hot pack, 85 minutes in pressure canner.

 

[LadyLocust]

Last week I canned 22 pints of cream style corn. All sealed and no breakage. Started at 9am and ended at 7 pm. Froze corn when picked, thawed, cleaned, blanched 4 minutes, cooled ,2 cups corn to 1 cup water, boil10 minutes, hot pack, 85 minutes in pressure canner.

Corn makes everything sticky! (But it sure tastes good )

 

[snappy1]

Got 7 half pints of maple flavored corn cob syrup. Steam canned for 10 minutes. It's good!

 

[LadyLocust]

@Tommyice I’ve noticed that my older jars have deeper screw-tops. Some of the new bands are so narrow, they don’t grip very well. It kinda reminds me of the water bottle caps that are so small you crush the bottle trying to open it. Anyways, if you have some older rims, you might see if that makes a difference. Also, if I’m in doubt, I will set them in the fridge after about 20 minutes cooling on the counter. That seems to help too.

 

[Dani]

You're very welcome I love sharing recipes

I must have missed the actual recipe.

 

[LadyLocust]

I must have missed the actual recipe.

If this is what you were after, it’s the link at the bottom.
I think it was @Pearl that wanted to see pics of the green tomato salsa and how is it. Figured I'd post this here regardless lmao, the salsa is very good, but definitely tart, it might mellow out tho as it sits.

https://www.ballmasonjars.com/blog?cid=green-tomato-salsa-verde-0

 

[Dani]

If this is what you were after, it’s the link at the bottom.
I think it was @Pearl that wanted to see pics of the green tomato salsa and how is it. Figured I'd post this here regardless lmao, the salsa is very good, but definitely tart, it might mellow out tho as it sits.

https://www.ballmasonjars.com/blog?cid=green-tomato-salsa-verde-0

Aww, thank you. I did totally missed it.

 

[Dani]

This may be an "approved" good one finally. No vinegar added, just lime juice!

 

[Tim Horton]

@Tommyice I’ve noticed that my older jars have deeper screw-tops.
= = = =
Not sure if this is accurate info... However...
I have seen jars with much more threaded area than what seems standard.. I was told this was to accommodate rings that have more threads than standard. The extended thread rings were many times used with glass lids with rubber rings..

 

[Tommyice]

Twenty four pints of tomato purée. Every jar sealed.

 

[joel]

I think it was @Pearl that wanted to see pics of the green tomato salsa and how is it. Figured I'd post this here regardless lmao, the salsa is very good, but definitely tart, it might mellow out tho as it sits. View attachment 113863

https://www.ballmasonjars.com/blog?cid=green-tomato-salsa-verde-0

That not my salsa, but it on my fence.

 

[Chesney Richardson]

That not my salsa, but it on my fence.

Hmmm....I could have sworn it was my back porch lol

 

[ClemKadiddlehopper]

Yesterday, 64 pints snap beans.

Today I prepped 3 gallons of sliced pickling cucumber and thin sliced onions and red peppers. They are soaking in salt tonight and I will make the brine for bread and butter pickles and can them tomorrow.

I have some huge cucumbers left, that I am thinking of halving then slicing lengthwise to make pickle slices that will cover a whole burger pattie or sandwich.

 

[Chesney Richardson]

I'm out of jars so I'm dehydrating and freezing my stuff

 

[ClemKadiddlehopper]

My freezers won't hold any more and the freeze dryer is booked solid for the foreseeable future. I have the last batch of onions running now and 50 lbs of frozen corn kernels waiting plus all the other goodies. I am down to having to can some stuff. I have plenty of jars though.

 

[Chesney Richardson]

I have 6 deep freezers...I seem to keep inheriting them not that I'm complaining lol but freezer space I have

 

[Cascadian]

My wife is canning tomato basil soup. I am plucking the basil leaves from the stems we just picked. I love the smell of fresh basil.

 

[snappy1]

Steam canned 4 pints of tomatoes on Wednesday.
Breaded and re-froze 2 gallons of okra from 2020. Had a little extra so fried that. It's wonderful!

 

[ClemKadiddlehopper]

8 qrts zucchini pickles.

 

[snappy1]

12 quarts of vegetable broth.

 

[jishinsjourney]

Six pints tomato soup today. Plans for another three-four once the rest of mine ripen up.

 

[snappy1]

6 quarts of sweet & Sour Venison before going in PC.

 

[Neb]

The Princess and I did 5 quarts of pears.

Ben

 

[Dani]

6 quarts of sweet & Sour Venison before going in PC.

Can you share the recipe? That would be good pouring over a bed of rice.

 

[snappy1]

Can you share the recipe? That would be good pouring over a bed of rice.

I'll do it when I get on the laptop tomorrow.

 

[jishinsjourney]

Got three more pints of tomato soup yesterday. Planning to do a corn and peach salsa next week, generally to use for fish tacos in the winter, and maybe some gifts if my family is lucky.

 

[DWinCO]

What about your tomato soup recipe?

 

[sonya123]

8 qrts zucchini pickles.

how in the world do you keep that from being mushy?

 

[sonya123]

7 pints of tomato sauce for pizza, all jars sealed ok

 

[ClemKadiddlehopper]

how in the world do you keep that from being mushy?

Zucchini is surprisingly firm. However, I haven't done anything other than bread and butter pickles which come out almost identical to cucumber pickles.

In both cases, they are sliced close to a 1/4" thick and then salted down like sourkrout and left to brine over night. I had to leave the zucchini in the subsequent brine for two days due to life getting in the way. It turned out to be a good thing.

The salt is rinsed off as much as possible, still very salty, but it works out when all is said and done.The zucchini pickles are actually firmer than the cucumber pickles and are nice in hamburgers. I pickled them with thin sliced onions and peppers which are also nice.

I imagine that you could dill the zucchini and use calcium chloride or alum as a crisping agent same as for cucumber pickles.