WHAT ARE YOU CANNING TODAY?

[colowyo0809]

So far 11 jars of Peach jam we have to go to the store to get more lids and pectin so we can do the last of the peaches

 

[Bimpnottin]

14 more quarts of pickled peaches and 9 pints of pickled beets. I would have been able to get about 3 pints of beet jelly done, but didn't have the right koolaid flavors at home.

 

[Beanie]

Homemade tomato soup, corn and okra.

 

[Beanie]

14 more quarts of pickled peaches and 9 pints of pickled beets. I would have been able to get about 3 pints of beet jelly done, but didn't have the right koolaid flavors at home.

Beet jelly!!! Gotta look into that!!!!

 

[Bimpnottin]

14 more quarts of pickled peaches and 9 pints of pickled beets. I would have been able to get about 3 pints of beet jelly done, but didn't have the right koolaid flavors at home.

Beet jelly!!! Gotta look into that!!!!

It tastes like the koolaid that you add to it.

3 cups of beet juice
1 packet of unsweetened koolaid (raspberry, strawberry, or black cherry work the best)
1 packet of sure jel
4 cups sugar

add the koolaid and surejel to the beet juice, bring to a boil, boil for a minute, dump all the sugar at once. bring back to a boil, boil 3 minutes, and can.

 

[Beanie]

14 more quarts of pickled peaches and 9 pints of pickled beets. I would have been able to get about 3 pints of beet jelly done, but didn't have the right koolaid flavors at home.

Beet jelly!!! Gotta look into that!!!!

It tastes like the koolaid that you add to it.

3 cups of beet juice
1 packet of unsweetened koolaid (raspberry, strawberry, or black cherry work the best)
1 packet of sure jel
4 cups sugar

add the koolaid and surejel to the beet juice, bring to a boil, boil for a minute, dump all the sugar at once. bring back to a boil, boil 3 minutes, and can.

Very cool!!!!!!!! thank you!

 

[MetalSmitten]

I'm canning for the very first time! 3 pints of leftover turkey noodle soup if all goes according to plan.

(I'm eyeing our little potato harvest too, we'll see what happens after this first attempt is done.)

Can I ask a dumb question real quick? Why do you need to boil the jars and simmer the lids before you pressure can things? I keep reading how important it is for sterilization purposes, but I wonder why you need to bother when the whole point of canning is to basically sterilize the food... you'd think the jar/lid would be sterilized at the same time. Does anybody skip that step, or am I just trying to be lazy?

 

[yardfarmer]

Metal that is not a dumb question, i've wondered about the sterilizing need too. We just did a batch of beets in the pressure canner and did not sterilize the jars. We put them in the oven around 215 F or so just to keep them hot. been doingn that for a few years and haven't had any problems.

 

[Farmfresh]

Lots of people just run the jars through a dishwasher set on the hot setting. I really still prefer to boil my jars.

Also the noodles in the soup will not turn out very well after canning. I would just freeze that. When I can soups I always make everything like normal, but no noodles or rice. I just add them and some extra water when I am ready to heat the soup.

 

[JRmom]

I read (somewhere, can't remember where) that as long as you are processing longer than 10 minutes, jars do not need to be sterilized first, just clean and hot. I heat mine up in the oven or the microwave.