WHAT ARE YOU CANNING TODAY?

[wyoDreamer]

@FarmerJamie Thank you very much for the salsa recipe. It sounds delicious!
It sounds like your wife is really enjoying the canning.

 

[wyoDreamer]

I have a Pasta Fagiolu recipe that I really like, but DH doesn't eat much soup. I am going to can it up in pints and then be able to have it for lunch whenever I want.

 

[FarmerJamie]

@FarmerJamie Thank you very much for the salsa recipe. It sounds delicious!
It sounds like your wife is really enjoying the canning.

Adjust the type of peppers to control the sweetness and spiciness. My hot hot hot version has about a tsp of dried habenaros added

 

[Trying2keepitReal]

anyone have a tried and true vegetable broth canning recipe with canning times?

I can't seem to find one--lots of stock on the stove!

Making some pickle relish and corn relish today too.

 

[Trying2keepitReal]

also--as long as I leave the amounts the same as a recipe for relish can I change the ratio of peppers and onions? I would prefer more peppers to onions. Thanks

 

[FarmerJamie]

also--as long as I leave the amounts the same as a recipe for relish can I change the ratio of peppers and onions? I would prefer more peppers to onions. Thanks

I don't see any issues. My pickled onion and pepper recipes are almost identical

 

[flowerbug]

anyone have a tried and true vegetable broth canning recipe with canning times?

I can't seem to find one--lots of stock on the stove!

Making some pickle relish and corn relish today too.

no, my intuition says you should look into pressure canning for that unless you plan on using salt as your preservative (or something else). just make your vegetable broth and then pressure can it as long as you'd need to ensure it being safe.

it won't likely be acidic enough to BWB.

 

[Trying2keepitReal]

Y

no, my intuition says you should look into pressure canning for that unless you plan on using salt as your preservative (or something else). just make your vegetable broth and then pressure can it as long as you'd need to ensure it being safe.

it won't likely be acidic enough to BWB.

Yep, that was the plan. I have both a water bath and pressure canner. I typically only water bath jams, jellies, fruits and pickled items.

 

[FarmerJamie]

Salsa, pickled pureed jalapeños, whole cherry tomatoes for certain. Amount of tomatoes left after salsa will determine what else

Would like to just WB today, if possible

 

[Mini Horses]

How do you use the puree? Add to something instead of cutting up fresh?