WHAT ARE YOU CANNING TODAY?

[freemotion]

Peaches from our tree. Just peaches, no sugar.

 

[frustratedearthmother]

Nothing today (last full day with the grandkids) but need to get some beans canned. I keep buying 'em, and never think to cook 'em in time for dinner so thinking I need to spend some time getting some processed.

 

[CrealCritter]

Question...

My fermented pickles are ready. I would like to can them in 1/2 gallon jars for long term storage. I have 2x 5 gallon buckets about 8 or so gallons of pickles and brine.

I was reading on on the National Center for Home Food Preservation website and they say you can can fermented pickles but they recommend that the pickles orginally be fermented with some vinegar added. My brine is just water and salt.

Do you think I should add vinegar a the rate they recommend to the brine after I pack the jars with pickles and the pour the brine into the jars and water-bath as recommended?

When we make kraut basically the same way we never added any vinegar to the brine while fermenting the cabbage or to the bine before we can it.

I'm so confused...

National Center for Home Food Preservation / dill pickles --->
http://nchfp.uga.edu/how/can_06/dill_pickles.html

Here's pictures of my fermented pickles. They are really good and sour and crunchy.

 

[Swede]

Canned apricot according to
http://nchfp.uga.edu/how/can_02/apricot_sliced.html

 

[Swede]

Table 1. Recommended process time for Apricots, halved or sliced in a boiling-water canner.

Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot
Pints 20 min 25 30 35
Quarts 25 30 35 40
Raw
Pints 25 30 35 40
Quarts 30 35 40 45

Table 2. Process Times for Apricots (Halved or Sliced) in a Dial-Gauge Pressure Canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot
and Raw Pints or Quarts 10 6 7 8 9


Table 3. Process Times for Apricots (Halved or Sliced) in a Weighted-Gauge Pressure Canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 1,000 ft Above 1,000 ft
Hot
and Raw Pints
or Quarts 10 5 10

 

[baymule]

I bet a produce auction would be fun. Never been to one, all that's around here is farmers markets.

 

[tortoise]

I canned 10 more pints of carrots. Done with carrots for this year.

I may have given up on pickles. And gave a big bag of cucumbers to my MIL today. I don't like cucumbers or pickles and DH hasn't liked any of the 5 pickle recipes I've tried, so..... why bother?

 

[CrealCritter]

I canned 10 more pints of carrots. Done with carrots for this year.

I may have given up on pickles. And gave a big bag of cucumbers to my MIL today. I don't like cucumbers or pickles and DH hasn't liked any of the 5 pickle recipes I've tried, so..... why bother?

Have you tried fermented pickles? They are the Old School way fermented until sour under salt water brine. Add garlic, dill, yellow mustard seed and if fermenting in a 5 gallon food grade bucket then add cherry or oak or grape leaves to keep them crunchy. Their really good done this way.

 

[CrealCritter]

Yup! I tried salt brine pickles. They didn't get sour. Trust me, if it's a pickle, I can ruin it.

Nah... Give it another go

 

[Hinotori]

Ive been slicing or shredding and freezing squash for use in soups, breads, and patties this winter. Mom always uses the frozen sliced squash in spagetti sauce. Mostly dissolves but adds flavor and nutrition.