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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / Planning Canning
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    Planning Canning

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    cookie_mum
    Sat Mar 31, 2012 2:33 pm
    Regular "Line Cook" Poster
    After reading here I skipped out to the library to see if I could find the Bell Blue Canning book but we didn't find it...but guess what the librarian did find. "PUT EM UP" Our little library doesn't have much but they'll reserve books from other branches. I can't tell you how glad I was that it was on their shelf. I had to get a few other books too of course icon_rolleyes.gif
    Knowing season for the veggies we love is very helpful.
    I always want to do tomatoes... all kinds of ways. Sauce, whole, seasoned, salsa! So I'm looking forward to the farmers market. I'm not expecting much here in NY because I thought I had the best pick in the world in MD. I'm sure ppl from Italy would say different , So we'll see icon_wink.gif Also Carrot, pearl onions and green beans. I have a Chinese 4 vegetable relish I'd love to try, pickles, beets just for me I hope since no one likes those but me in my family hehe and finally baked bean. After that small list I'm open to whatever strikes me as a potential for being tasty and beneficial to have. Your right Molly this book is awesome! Jack pot.
    cookie_mum
    Sat Mar 31, 2012 2:39 pm
    Regular "Line Cook" Poster
    Sally I love your gifting ideas. I'll keep them in mind. We like to do that sort of thing too with cookies.
    Molly53
    Sat Mar 31, 2012 4:20 pm
    Forum Host
    cookie_mum wrote:
    I'm not expecting much here in NY because I thought I had the best pick in the world in MD.

    If you're anywhere close to New Jersey, they're famous for the quality of their tomatoes!

    I wonder if you won't find this thread informative: It's ALL About the Tomato

    Also,

    tomato.gifCENTRAL NY TOMATO FESTIVALtomato.gif

    icon_smile.gif
    Hadice
    Sat Mar 31, 2012 4:48 pm
    Food.com Groupie
    Very comprehensive tutorial! I'm very impressed! DH is the one who got us into canning, mostly jams and jellies so far. Check out your local thrift stores and yard/estate sales for supplies. We have really lucked out with canning pots, racks, funnels, jars, rings and even unused lids for a fraction of the cost. They are usually in great condition because people get overly ambitious and either don't use the supplies they purchased or only use them a couple of times.
    Our favorites have been:
    Apple butter,
    Grape Jelly,
    Triple Berry (raspberry, blackberry, strawberry)
    Strawberry Rhubarb,
    Low Sugar Strawberry,
    Strawberry
    Bruschetta
    Some of the misses (good but we didn't really go through)
    Candy Apple Jelly (limited uses)
    Strawberry Vanilla Honey (great flavor but too runny)
    cookie_mum
    Sat Mar 31, 2012 8:56 pm
    Regular "Line Cook" Poster
    Hadice,
    I'm looking at a great recipe for apple butter, a spread that brings back good memories of fall and happy times. My mother made sure we were exposed to new things and different people outside of our ghetto surrounding. Apple butter is one of those things that I love to share with my children...It's a bit pricey in the store so making it myself makes me feel like I'm getting a better deal. icon_biggrin.gif
    Bonnie G #2
    Sun Apr 01, 2012 9:02 am
    Food.com Groupie
    Apple butter, I had almost forgotten about that but remember my Grandmother used to make it every year and I love it; will have to look into that and see if I can take it on this year.
    tasb
    Sun Apr 01, 2012 6:44 pm
    Food.com Groupie
    Canning really needs to be planned. Learned from experience. Have a habit of buying too much fruit.

    Canadians might not be able to find Ball Blue Canning Books, up here Bernardin seems to be the go to company for canning info.

    I only can what I can do with a Boiling Water Bath. As I am too scared to dive into Pressure Canning. Hubby says he probably wouldn't eat it either so I don't think I will ever try.

    I make jams, nectar (we just call it juice), canned fruits in light syrup (even did extra light syrup this last year, and jellied cranberry sauce. Last summer I branched out and made some jellies, dessert sauces, two kinds applesauce and a Peppered Pear Salsa.

    The applesauce I made in little tiny 1/2 cup jars for the kids, I did plain and apple pie sauce (I added cinnamon, nutmeg, and a couple extra spices).

    The jellies I finally attempted after how many years of having jelly bags because I had too many apricots and was sick of apricot jam that we had been eating for the last 3 years, and Raspberry Jelly.

    Dessert sauces, I made apricot and raspberry, we just use them on pancakes, have tried it on ice cream before it got too cool to eat ice cream.

    Nectars, I make Apricot Nectar and Peach Nectar. I add a little more sugar too them and we add 2 parts water, very filling. May try making actual juice without the pulp this year as some of the family doesn't like it, was prefect for me when I was needing extra fiber after surgery though.

    This fall I was dumb enough to buy a case of pears, even though I wasn't too sure if I would like them or not, I didn't really like them as a kid. They turned out awesome I wonder if it has something to do with using a different kind of pear too, where I grew up there was only Barlet pears, I used Bosc. I made the canned fruit by simmering a few cinnamon sticks in my extra light syrup when canning the pears. The Salsa was an attempt to use up some of those pears. I dumped it over chicken thighs and baked them in the oven. Turned out well, it was made with bell peppers and no hot peppers so the family ate it.
    Molly53
    Sun Apr 01, 2012 7:04 pm
    Forum Host
    Bernardin IS the go-to reference for Canadians, Tasb. icon_smile.gif

    I'm afraid I must dispute something you said...it's never too cold to eat ice cream! icon_lol.gif

    I included a link to produce yields in the original post. I hope you find it helpful.
    Timothy J Higgins Eva
    Sun Apr 08, 2012 8:24 am
    Food.com Groupie
    I am in the preseason process of planning what kind of tomatoes, peppers, brussel sprouts, broccoli and onion sets to plant. I try different types of plants each year other than roma tomatoes. I will can around 50-80 quarts of tomatoes that are used to make my homemade spaghetti sauce, bloody mary juice, tomato juice and salsa. I might try beets this year which I have never grown. I really like them pickled and also had them off of a smoker last year where they had a wonderfully natural smokey and earthy taste.
    Molly53
    Sun Apr 08, 2012 9:08 am
    Forum Host
    Everybody has their favorite, but the variety of beets that had the best flavor for us was Lutz Green Leaf, also known as Long Keeper. It's not a very pretty beet, but both the root and the greens were absolutely delicious.

    Saeriu
    Tue Apr 10, 2012 10:20 am
    Food.com Groupie
    Thanks for this post. We're starting to plan out our garden for this year. My husband wants to add another garden. I've got him hooked on how great fresh, home grown veggies/fruit taste. My dad has had a garden for 35+ years but usually mostly only grows tomatoes and potatoes. This year he's got seeds started for broccoli, cauliflower, and brussel sprouts...he's had ours and had to start his own.

    As for canning, we'll make the following for sure:
    pizza sauce
    canned crushed and whole tomatoes
    sloppy joe mix venison/beef combo
    spagetti sauce w/venison
    strawberry jam
    rhubarb juice
    apple butter
    cucumber pickles (different varieties)
    Chicken/veggie soup
    Tomato soup
    Kale/Spinach soup
    Any others I get the notion to do, or if we pick up at a farmer's market

    I typically freeze corn, green beans, broc/cauli/brusselspr but this year I think I'm going to can the corn and green beans.

    Can't wait to get canning! icon_biggrin.gif

    Saeriu
    Rita~
    Sat Apr 14, 2012 7:51 pm
    Forum Host
    Molly,
    Thanks for your invite! you did a great job as u always do!
    I love organic, GMO free gardening and preserving what i grow. It is a really great feeling you are giving family and friends good eats.
    I just asked my DH for a pressure canner.
    As of now I only did water canning and fermenting veggies " which needs no canning" and many health benefits!
    I`ll be back!
    Just because I love this topic!
    Maryland Jim
    Thu Apr 26, 2012 7:17 pm
    Food.com Groupie
    cookie_mum wrote:
    After reading here I skipped out to the library to see if I could find the Bell Blue Canning book but we didn't find it...but guess what the librarian did find. "PUT EM UP" Our little library doesn't have much but they'll reserve books from other branches. I can't tell you how glad I was that it was on their shelf. I had to get a few other books too of course icon_rolleyes.gif
    Knowing season for the veggies we love is very helpful.
    I always want to do tomatoes... all kinds of ways. Sauce, whole, seasoned, salsa! So I'm looking forward to the farmers market. I'm not expecting much here in NY because I thought I had the best pick in the world in MD. I'm sure ppl from Italy would say different , So we'll see icon_wink.gif Also Carrot, pearl onions and green beans. I have a Chinese 4 vegetable relish I'd love to try, pickles, beets just for me I hope since no one likes those but me in my family hehe and finally baked bean. After that small list I'm open to whatever strikes me as a potential for being tasty and beneficial to have. Your right Molly this book is awesome! Jack pot.




    lol lol lol lol lol .......Just to clarify your statement Maryland does have the best tomatoes!!!! lol lol lol lol I'm stilling laughing because I've always bragged on Maryland tomatoes and the summer produce....but I have to because I am a Marylander to the core....grew up on a Maryland farm and still go to the farms where I can pick the best produce.....

    OK I'm done .....Sorry Molly for not being around much lately, back in the 9-5 work world again....but the am getting ready for canning season..

    The herb garden is in and the basil is off to a great start Hoping to do some strawberries in next week or 2....Eastern Shore (Maryland) already producing great berries....

    Great info as the lead in to this subject...keep up the good work... the season has just begun..... icon_cool.gif
    cookie_mum
    Thu Apr 26, 2012 7:44 pm
    Regular "Line Cook" Poster
    Thank Jim...See a witness! The down side is now I'm in NY and I'll be missing my MD tomatoes icon_rolleyes.gif The flip side of that is, it will be fun hunting for the perfect tomatoes here. Eating our way through NY!
    Dib's
    Fri Apr 27, 2012 5:01 am
    Food.com Groupie
    cookie_mum wrote:
    Thank Jim...See a witness! The down side is now I'm in NY and I'll be missing my MD tomatoes icon_rolleyes.gif The flip side of that is, it will be fun hunting for the perfect tomatoes here. Eating our way through NY!


    This might help~
    http://www.localharvest.org/
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