Canning Craziness

[amanda]

I may not have stories of hunting javelinas ......

I may not have stories of dropping bucks and does.....

I have yet to tell the tale of tackling a tuna......

BUT.....

I can CAN like you wouldn't believe!!!! ;D



and I am not a short girl-that's a lot of jars!!!
We filled up nearly all of those babies....all sorts of appley goodness-apple sauce, spicy apple relish, smokey apple pork glaze.......




and grape jelly!!!

Thank goodness I head help from this beautiful future swamper:


I should have more pics of the finished goods but by gosh I was pooped so just packed it up! It's hard to be a "homesteader" when you work full time !

If anyone has any unique canning recipes please send them my way.....I'm trying to get ready for gift-giving season and want more than jellies and relishes (and eggs of course!). I plan to peddle my wares at work as well, gift baskets and such. (If anyone's interested let me know-I get great deals on shipping and have access to dry ice if needed ;D)

I am thinking of:
beans/chili/barbecue pork/corned venison
butternut squash soup
various salsas-anyone can mango salsa? I wonder how much the processing affects the quality.

I look forward to input from all my fellow canners and home-preservers!!

[cam]

Oct 1, 2009 20:12:55 GMT -5 amanda said:

I plan to peddle my wares at work as well, gift baskets and such. (If anyone's interested let me know-I get great deals on shipping and have access to dry ice if needed ;D)

Amanda, I'm always interested in jellies, salsas, and chili. Especially if it helps support the interests of another Swamper!! ;D

Cam

[Admin]

Ya done good kid ;D I'm all out of those spicy pickles to brought me. hint hint

[ralph]

here is a site with all kinds of different things i think you will enjoy it
www.recipezaar.com/recipes.php?categ=16%2C85&ls=d&pg=4

[amanda]

Heck yeah! Thanks Ralph! I've been to that site many times-never thought to check it out for canning though. Now I have yet another way to kill time at work LOL!!!

Hey Cam, let me know what ya like....I don't have too much to offer yet but keep watching the posts and when you see something you want let me know, ok?

[patricimo54]

Never tried canning the mango salsa, it should be doable. You might leave out the cilantro though. The freshness of the herb is what makes the difference. You could add it at prior to serving. Process it as you would peach or apricot as far as canning and you should have success. If still in doubt ask our friend Mr. Google.

[ralph]

here is the next canning i am going to try it sounds good

Better Peach Habanero Marmalade
Contributed by: Melinda

This is a modified version of a standard recipe with a couple of alternative techniques.

For storage, complete recipe and process in a boiling water bath for 5 minutes. Allow jars to cool in a draft free spot for 24 hours. Label and store.

3 lbs prepared peaches
1 tbl lemon juice
4 cups sugar
1/2 cup mesquite or clover honey
3 habanero peppers, whole with stems
1 small orange or 1/2 large orange (Valencia is great)
approximately 3/4 cup water

Peel, pit and cut peaches into 8 pieces
Place into an 8-10 quart dutch oven
Add lemon juice and stir
Measure in sugar and honey and combine very well
Let stand about 1 hour - juices will have formed
Meanwhile, cut a small orange in quarters. Cut out flesh and chop coarsely
Cut orange rinds into very thin strips and chop finely
Pierce habanero peppers in several places with the point of a knife, but LEAVE THEM WHOLE
Place orange and peppers into a small saucepan and just cover with water
Bring to a slow boil and allow to simmer until orange rind is tender. 5-15 minutes. Remove from heat and set aside.
When peaches have become juicy, heat over medium high to boiling. Cook at a brisk boil uncovered for about 10-15 minutes, stirring and skimming any scum that forms.
Add orange and habanero mixture and return quickly to a rapid boil.
Boil uncovered over medium to medium-high heat, maintaining a full bubbling boil for 20-25 minutes. You may need to gradually reduce the heat as the mixture thickens. At this point, using an instant read thermometer, the temperature should be around 220º
Remove from heat and fill jars with hot marmalade, leaving 1/4 inch headspace. Cover with lids.

Process for 5 minutes in a water bath canner for long storage.

[hillbillyken]

Your husband is a mighty lucky man....a good looking woman with a job, that know how to can and love the outdoors...what more could a guy hope for?

[amanda]

Oct 2, 2009 8:21:40 GMT -5 hillbillyken said:

Your husband is a mighty lucky man....a good looking woman with a job, that know how to can and love the outdoors...what more could a guy hope for?

Sorry for laughing......

you must change "IS" to "WAS"......

That's why I'm so good at what I do....when you want something done (never mind done right) you gotta learn to do it yourself!

Look at where I came from.....I got some damn good genes, ya know? ;D ;D

[hillbillyken]

I'm sorry, I didn't know...please forgive me

[amanda]

Oh heck, nothing to be sorry about! All is well! ;D Have some karma!

Oct 1, 2009 22:47:10 GMT -5 patricimo54 said:

Never tried canning the mango salsa, it should be doable. You might leave out the cilantro though. The freshness of the herb is what makes the difference.

My thoughts exactly about the cilantro. I may give it a try, not sure though-once I started thinking about it I realized it could be pretty pricey to put up a bunch of jars.

Ralph, that recipe is right up my alley....sweet and spicy! Please let us know how it turns out!!!