What's in the canner?

[Admin]

We don't usually can much for vegetables but hope to this year. Mostly just can meat which is either venison of chicken and they're both awesome. The one vegetable we can regularly is hot banana peppers stuffed with sourkraut. It sounds a bit weird but they're awesome with a potent sweet heat.
Also can potatoes sometimes.

What do you folks can?

[patricimo54]

Feb 5, 2012 8:06:50 GMT -5 Admin said:

The one vegetable we can regularly is hot banana peppers stuffed with sourkraut. It sounds a bit weird but they're awesome with a potent sweet heat.

That does sound interesting. I'd like to have that recipe.

What do you folks can?

If we have a good tomato crop we will put up canned tomatoes.

[lookout]

I've canned moose tongue. That was an interesting experience. Softened it right up, but still has that tight grained consistency that you expect from a good tongue. garlic and bacon make everything taste good.

I can winter caught pike by rolling it up in a jar. I then put some ketchup, mustard in. I add a small teaspoon or so of vinegar to soften any bones. A teaspoon of olive oil, and then once canned, let it season for at least 2 months. Pour out some of the liquid and toss it into a sandwich like you would tuna, and voila! (as they say in frenchie-land).

[rhyla]

Salsa from the tomatoes, salsa verde from the tomatillos, rhubarb chutney
I canned garlic w/ red peppers for the first time, pretty good a little too sweet maybe less peppers next time
for the fruits I've done this year sliced pears, apple sauce, apple/blackberry sauce, apple butter, apple pie filling, blackberry jam, quince jam, salal/oregon grape jelly, pear jam

that's all I can remember at the moment. really didn't get much chance this year been so busy with all my jobs. Next season is probably not going to be much better because of the whole trying to sell the house and buy property bit, but hoping the following season to do a LOT more canning. Might have to get a pressure cooker to do meats, but I'm a bit leary of doing meat. I've only just started canning and am just starting to trust that my fruits and veggies wont go bad. However, one of the best things I've had was salmon done preserved in honey...unbelievable, and I love canned smoked tuna... so maybe I should learn to get comfortable doing meats and stuff too.

[lookout]

Rhyla,
pressure canning meats is really very simple and reliable. I recently ate 4 year old moose in old jars that I found - tasted pretty good I might add. Give it a try, you will be pleased!

[Admin]

Rhyla, I was very leary of canning meat too. I know it can be very dangerous if done wrong so I never tried. A few years ago I asked on here for someone to tell me how and they posted an awesome step by step tutorial on canning meat. I bought a pressure canner and now can meat all the time. It's a great asset to a self sufficient homestead. If s**t ever hits the fan and the power goes down for an extended period of time, knowing how to preserve food can be a life saver. Well worth learning. ;D

[bnolan]

jc scroll down and you will see all that we can

bnolan

[Nutso]

I can lots of tomatoes and "garden special" (an old family recipe consisting of tomatoes, celery, peppers and onions). I use as the base for most of my tomato based meals (chili, spaghetti sauce, etc). This past year I put up a ton of pickles and dilly beans.

When I went fishing in Alaska, there were several days where we would fish in the morning and can the salmon in the afternoon. Boy that was the best canned salmon I ever had!!

[ninedeer]

we can just bout anything that fits in a jar deer,chicken,beef,all kinds of veggies,salsa,cucumber relish,hotdog relish,tomato sauce,potatoes.

[barkspud]

Weve done most vegi's even small ears of corn..taters and moose, bear, or venison wich ever im lucky enough to bag. The wife puts up pickles and tomatoes. Lots of jellies and jams as well blueberry, strawberry, raspberry and blackberry. Every year seems a little diferent so not sure whats on the list this year. Mincmeat is a biggy if we have the meat...