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Today is kidney beans! I really love using this Presto canner. For several years I’ve been intending to learn to pressure can. I had found an old Mirro canner at Goodwill, and I’ve been using it to water bath can. But I was just afraid to try pressure canning in it because I assume the seal is...

The Lions came so close! Maybe next year.

Grapefruit jam!

Oh, good tip! In my reading, I did come across that when blanching for freezing, you want to plunge them into ice water after the 10 minutes of boiling in order to stop them cooking further. Obviously you can’t do that if your goal is to hot pack them. But your method sounds like a good...

It’s like they are all varying degrees between chunks with a little mush at the bottom, to half and half chunks and mush, to all mush with just a little chunks. I bet it has to do with how long the later chunks sat in the hot pot while I scooped out the first chunks when packing the jars. Ok...

I’ve been doing some further research this morning. I saw where they said that about russets. I also saw where they talked about too much starch being a problem. And two sources said to use fresh boiling water to put in the jars and NOT the starchy cooking water. The Ball blue book said to ladle...

I have a feeling these are going to be mush. The instructions that came with my canner said to cut them in half inch chunks. (?!) Way too much work and way too small! Ball blue book said to just quarter any potatoes that were larger than 2”. Then boil 10 minutes before hot packing into jars...

So I don’t like marmalade because of the bits of peel in it. A couple years ago I was trying to find an orange jam or jelly recipe that didn’t call for the peel, and all I could find out was that the peel was necessary for the pectin it contains. Now, however, when I looked up canning mandarin...

Orange jelly today. It took 5 lbs of navel oranges and 3 lbs of mandarin oranges (minus 3 of the navel that had started getting moldy) to make the 5 cups of juice the recipe called for. I hope it sets up. It has really good flavor. Like orange suckers.

Welcome to the forum, I hope you stick around!

Well one of the chicken jars didn’t seal, so I put that one in the fridge. I tasted it at lunch time, and it was quite good, even without salt. Maybe a little dry for eating straight. But probably fine for using in recipes. I don’t have canning salt, and I read that regular salt isn’t...

Same here. 🙇‍♀️ And, I prefer canned green beans but he prefers frozen. 🤷🏼‍♀️ Oh well. Yesterday I canned chicken for the first time! Love this canner! Plan for today is mandarin oranges.

First batch in my Presto, 5 quarts of chicken broth from my freezer.

If you were supposed to get 2 day shipping, doesn’t that usually mean you receive it in 2 days? Maybe their definition is that they send it in 2 days! 😅

My guess is if they didn’t send you an email with a tracking number, then yeah, scam. But sometimes they send a “tracking number” that isn’t real, or that gives a date several weeks out. (I got caught once by one I was suspicious of.)

Oops, I was thinking today was Thursday! That’s what lack of sleep will do :lol:

My Presto canner Amazon delivery came at 9:30 pm last night! Haven’t opened it yet. But I woke up at 4:30 am and started thinking about what I could can, and couldn’t get back to sleep. Forced myself to stay in bed until 6:30, mostly awake but with some dozing off, thankfully. Then I came on...

Hmmm. Now I feel the need to research the Nesco one a little bit.

Interesting. I will be watching to see if my well water affects them. I don’t drink it, but I cook with it and use it for coffee or mixing up juice and everything else. I’m just super picky about what my water tastes like.

I’ve been thinking about canning potatoes too, because I never use up a bag from the store in time before they go bad. But the price of smaller bags is ridiculous compared to 10 pound bags. So on the rare occasions that I want a few potatoes for something, I could just can the rest before they...