rathbone
Lovin' The Homestead
I think I will focus on pearsauce, and canned pears. I know, I know - boring. But pickled pears? That sound quite interesting.
WHAT ARE YOU CANNING TODAY?
- Thread starter Acre of Blessings
- Start date
TanksHill
Super Self-Sufficient
I'm canning spaghetti sauce today. This afternoon I will be heading to a neighbors to strip his pear tree clean. 
Those will be 1/2's in light syrup tomorrow.
g
Those will be 1/2's in light syrup tomorrow.g
rathbone
Lovin' The Homestead
I just read something about pears not ripening on the tree. That they have to be picked and cold stored for a while - then you can finish ripening them. Have you heard anything like that?
rathbone
Lovin' The Homestead
http://extension.oregonstate.edu/gardening/node/413
This site described when to pick and how to ripen pears.
This site described when to pick and how to ripen pears.
TanksHill
Super Self-Sufficient
Well I am not sure what type of pear this is but I usually pick them and lay them across my counter. Then for canning I pick the ones that are ready and can them. It usually only takes about a day for the rest. These pears usually go from hard as a rock to mush. So If they aren't mush I take them.
KnittyGritty
Lovin' The Homestead
I have a question about hot peppers. I made pickled hot peppers (not canned, just brined and refrigerated), and they are SO HOT that I can't eat them! I saw a recipe for Candied Jalapenos on www.foodiewithfamily.com and was wondering if I could use these peppers that have already been pickled for this recipe. It calls for sliced fresh peppers; can I use sliced pickled peppers?
GaFarmGirl
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I am on day 2 of sweet pickles that will take 9 days total to make.
I got the recipe from another of my favorite websites... chickensintheroad.com
Ingredients
Day 1 brine:
2 cups pickling or canning salt
12 cups filtered water
6 lb pickling 1 1/2″ to 2″ diameter pickling cukes, cut crosswise in 3/4″ chunks, blossom end removed
Day 7 brine:
8 cups filtered water
2 2/3 cups white vinegar
4 sticks of cinnamon, broken in half
8 cups granulated sugar
2 Tb celery seed
1 Tb whole allspice
6 cups apple cider vinegar
Directions
Day 1
1. In a pot combine salt and 12 cups filtered water. Bring to a boil over medium-high heat until salt is dissolved. Let cool to room temperature.
2. While the brine is cooling, scrub the cukes, remove 1/8″ slice of both ends and cut into 3/4″ slices. Weigh out 6 lbs of slices and put in a non-reactive bowl, crock or food-safe bucket.
3. Pour cooled Day 1 brine over the cukes, place a plate over the top. Fill a gallon baggie with water, zip it securely shut and weigh down the plate and cukes. You want the cucumbers to be submerged in the brine. Cover and let stand at cool room temperature for Day 2 and Day 3.
Day 4
1. Drain the cucumbers and rinse the bucket and plate. Return the cukes to the bucket and add fresh, cold filtered water to cover the cukes by at least 1 inch. Place the plate back on top and weigh down with the gallon baggie. Let stand at cool room temperature for one day.
Day 5
repeat Day 4
Day 6
repeat Day 4
Day 7
1. Drain the cucumbers. Rinse the bucket and plate well. In a really large pot, combine 8 cups filtered water and the white vinegar. Bring to a boil over medium high heat. Add the cukes and return to a boil, gently stirring occasionally. Reduce the heat to medium low and simmer for 1 to 1 1/2 hours or until the cucumbers are translucent. Drain well, in batches as necessary, and place the cukes back in the clean bucket. Set aside.
2. In a clean pot, combine the cinnamon sticks, sugar, celery seed, allspice and cider vinegar. Bring to a boil over medium heat, stirring often until the sugar is dissolved. Boil for 5 minutes. Pour over the cucumbers and let cool. Place the plate on top and weigh down with the water-filled gallon baggie. Cover and let stand at cool room temperature for 1 day.
Day 8
Set a colander over a large pot. Drain the liquid from the cucumbers (working in batches if necessary) Save the liquid! Rinse the plate and the bucket. Return the cucumbers and cinnamon sticks to the bucket. Bring the reserved liquid to a boil on high heat. Pour over the cucumbers and let cool. Put the plate back on top of the cukes, weigh it down with the gallon baggie of water and let stand at cool room temperature for one day.
Day 9
repeat Day 8
Day 10
1. Prepare canner, jars and lids.
2. Transfer the cukes and liquid to a large pot. Bring to a boil over medium high heat.
3. Pack the cucumbers and one half cinnamon stick from the brine into your hot jar, leaving 1″ headspace. Pour in hot pickling liquid, leaving 1/2″ headspace. Remove air bubbles and adjust headspace as necessary by adding hot pickling liquid. Optionally, add 1/2 teaspoon per quart or 1/4 teaspoon per pint of Pickle Crisp (calcium chloride) to the jar after filling. Wipe rim of the jar and cap.
4. Place jars in the BWB and process for 10 minutes (adjust your processing time for your altitude) Turn off the heat, let the jars sit in the bath for 5 minutes then remove to a towel-covered surface and let stand overnight. Check lids for a good seal. Refrigerate any jars that didnt seal. I recommend letting the pickles cure at least 2 weeks before eating them so they get full flavor.
THIS RECIPE CAME FROM CHICKENS IN THE ROAD.COM
I got the recipe from another of my favorite websites... chickensintheroad.com
Ingredients
Day 1 brine:
2 cups pickling or canning salt
12 cups filtered water
6 lb pickling 1 1/2″ to 2″ diameter pickling cukes, cut crosswise in 3/4″ chunks, blossom end removed
Day 7 brine:
8 cups filtered water
2 2/3 cups white vinegar
4 sticks of cinnamon, broken in half
8 cups granulated sugar
2 Tb celery seed
1 Tb whole allspice
6 cups apple cider vinegar
Directions
Day 1
1. In a pot combine salt and 12 cups filtered water. Bring to a boil over medium-high heat until salt is dissolved. Let cool to room temperature.
2. While the brine is cooling, scrub the cukes, remove 1/8″ slice of both ends and cut into 3/4″ slices. Weigh out 6 lbs of slices and put in a non-reactive bowl, crock or food-safe bucket.
3. Pour cooled Day 1 brine over the cukes, place a plate over the top. Fill a gallon baggie with water, zip it securely shut and weigh down the plate and cukes. You want the cucumbers to be submerged in the brine. Cover and let stand at cool room temperature for Day 2 and Day 3.
Day 4
1. Drain the cucumbers and rinse the bucket and plate. Return the cukes to the bucket and add fresh, cold filtered water to cover the cukes by at least 1 inch. Place the plate back on top and weigh down with the gallon baggie. Let stand at cool room temperature for one day.
Day 5
repeat Day 4
Day 6
repeat Day 4
Day 7
1. Drain the cucumbers. Rinse the bucket and plate well. In a really large pot, combine 8 cups filtered water and the white vinegar. Bring to a boil over medium high heat. Add the cukes and return to a boil, gently stirring occasionally. Reduce the heat to medium low and simmer for 1 to 1 1/2 hours or until the cucumbers are translucent. Drain well, in batches as necessary, and place the cukes back in the clean bucket. Set aside.
2. In a clean pot, combine the cinnamon sticks, sugar, celery seed, allspice and cider vinegar. Bring to a boil over medium heat, stirring often until the sugar is dissolved. Boil for 5 minutes. Pour over the cucumbers and let cool. Place the plate on top and weigh down with the water-filled gallon baggie. Cover and let stand at cool room temperature for 1 day.
Day 8
Set a colander over a large pot. Drain the liquid from the cucumbers (working in batches if necessary) Save the liquid! Rinse the plate and the bucket. Return the cucumbers and cinnamon sticks to the bucket. Bring the reserved liquid to a boil on high heat. Pour over the cucumbers and let cool. Put the plate back on top of the cukes, weigh it down with the gallon baggie of water and let stand at cool room temperature for one day.
Day 9
repeat Day 8
Day 10
1. Prepare canner, jars and lids.
2. Transfer the cukes and liquid to a large pot. Bring to a boil over medium high heat.
3. Pack the cucumbers and one half cinnamon stick from the brine into your hot jar, leaving 1″ headspace. Pour in hot pickling liquid, leaving 1/2″ headspace. Remove air bubbles and adjust headspace as necessary by adding hot pickling liquid. Optionally, add 1/2 teaspoon per quart or 1/4 teaspoon per pint of Pickle Crisp (calcium chloride) to the jar after filling. Wipe rim of the jar and cap.
4. Place jars in the BWB and process for 10 minutes (adjust your processing time for your altitude) Turn off the heat, let the jars sit in the bath for 5 minutes then remove to a towel-covered surface and let stand overnight. Check lids for a good seal. Refrigerate any jars that didnt seal. I recommend letting the pickles cure at least 2 weeks before eating them so they get full flavor.
THIS RECIPE CAME FROM CHICKENS IN THE ROAD.COM
TanksHill
Super Self-Sufficient
KnittyGritty said:
Farmfresh
City Biddy
I looked at that recipe and I think it would work to use your already pickled peppers. Give it a try.KnittyGritty said:
When I have REALLY hot peppers we always dehydrate them and then run them through the food processor to make flakes. You can also dry some sweet bananas or bell peppers the same way and then mix them together to get a more balanced heat.
