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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / What have you canned/dehydrated/froze this year?
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    What have you canned/dehydrated/froze this year?

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    HotPepperRosemaryJelly
    Wed Oct 10, 2012 7:20 pm
    Food.com Groupie
    Amberngriffinco wrote:
    HotPepperRosemaryJelly wrote:
    Krislady wrote:
    We did another batch (7 quarts) of stock this weekend - it was mostly chicken, but it turned out that there were a couple of pork shoulder bones in with the chicken bones. icon_confused.gif No matter - it wasn't enough to flavor it at all, and it probably added some body to the stock. Plus the bits of cooked pork are a welcome addition to our dog-and-cat treat collection - man those two go NUTS for the pork! icon_lol.gif

    Also canned 8 pints of kale and bean soup - my first time canning soup. I had a pint for lunch yesterday, and, well, I'm still here. icon_biggrin.gif

    (It was actually very good - the beans could have stood a little less cooking time before canning, and I'll double up on the kale next time. Other than that - I'd say it was a win!)


    I've never canned stock or soup. Always been a little leary of it not being safe....advice if you will share please!
    I freeze my stocks and soups. Feel safe doing it this way.
    icon_smile.gif





    I made chix stock last year - my first year pressure canning. Just make sure that your pressure remains constant and you can for the specific times shown.

    I'll look in my book. Thanks!

    Amber
    HotPepperRosemaryJelly
    Wed Oct 10, 2012 7:24 pm
    Food.com Groupie
    Krislady wrote:
    Amberngriffinco wrote:
    HotPepperRosemaryJelly wrote:
    Krislady wrote:
    We did another batch (7 quarts) of stock this weekend - it was mostly chicken, but it turned out that there were a couple of pork shoulder bones in with the chicken bones. icon_confused.gif No matter - it wasn't enough to flavor it at all, and it probably added some body to the stock. Plus the bits of cooked pork are a welcome addition to our dog-and-cat treat collection - man those two go NUTS for the pork! icon_lol.gif

    Also canned 8 pints of kale and bean soup - my first time canning soup. I had a pint for lunch yesterday, and, well, I'm still here. icon_biggrin.gif

    (It was actually very good - the beans could have stood a little less cooking time before canning, and I'll double up on the kale next time. Other than that - I'd say it was a win!)


    I've never canned stock or soup. Always been a little leary of it not being safe....advice if you will share please!
    I freeze my stocks and soups. Feel safe doing it this way.
    icon_smile.gif





    I made chix stock last year - my first year pressure canning. Just make sure that your pressure remains constant and you can for the specific times shown.

    Amber


    It makes life SO much easier not to have to defrost stock! Plus, I save the freezer space!

    As I recall, chicken stock is canned at 10psi for 20 minutes for pints and 25 minutes for quarts.



    The kale and bean soup I did for 75 minutes for pints.


    Okay...I'll give it a try. I know...it does take a lot of freezer space. Have any of you noticed that there isn't much rubber on the lids anymore????
    I had some old lids that my MIL gave me that she didn't use. They had more rubber! And they weren't as flimsy either. What do you all think?
    Krislady
    Wed Oct 10, 2012 9:56 pm
    Forum Host
    HotPepperRosemaryJelly wrote:

    Okay...I'll give it a try. I know...it does take a lot of freezer space. Have any of you noticed that there isn't much rubber on the lids anymore????
    I had some old lids that my MIL gave me that she didn't use. They had more rubber! And they weren't as flimsy either. What do you all think?


    This summer I invested in some reusable lids - they're a plastic lid with a rubber "ring" (more like a gasket) - and I LOVE them! Since I started using those for my regular jars, I definitely noticed how thin the rubber was on the disposable wide-mouth lids I just got.
    HotPepperRosemaryJelly
    Thu Oct 11, 2012 9:46 am
    Food.com Groupie
    Krislady wrote:
    HotPepperRosemaryJelly wrote:

    Okay...I'll give it a try. I know...it does take a lot of freezer space. Have any of you noticed that there isn't much rubber on the lids anymore????
    I had some old lids that my MIL gave me that she didn't use. They had more rubber! And they weren't as flimsy either. What do you all think?


    This summer I invested in some reusable lids - they're a plastic lid with a rubber "ring" (more like a gasket) - and I LOVE them! Since I started using those for my regular jars, I definitely noticed how thin the rubber was on the disposable wide-mouth lids I just got.


    Where do you get the reusable lids?????? I am tired of lids lifting. Doesn't happen a lot, but enough to tick me off! Especially when I go to open a jar and it doesn't make that good pop!
    I have been canning for years and know how to can. I do all the checks and follow the recommended precedures. So it is not that I am messing up.
    I have complained about the lids to the stores and they give me new jars with lids. To make me happy. But I'd rather that the lids were good from the start.
    What brand makes them???? icon_biggrin.gif Thanks!!!
    tasb
    Fri Oct 12, 2012 1:51 am
    Food.com Groupie
    A couple years ago MIL gave me some old canning jars. I really don't trust them for canning because they are almost 30 years old. So I washed them up and use them for storing dried items. Some of them did have the old Kerr canning lids on them still. I was surprised at how deep the jar rims really went into the rubber. This was back when you had to tighten jar lids all the way tight. I remember when Kerr discontinued their lids my parents bought as many as they could afford at the time because they couldn't get used of fingertip tight. I took pics of them before I threw them away.




    PS. I tried Google to find what the sealing compound is now days, and even looked in my canning cookbook, but all the cookbook says "The underside of the lids has a channel coated with a unique food-safe sealing compound specifically formulated for preserving food at home."
    Krislady
    Fri Oct 12, 2012 6:11 am
    Forum Host
    HotPepperRosemaryJelly wrote:

    Where do you get the reusable lids?????? I am tired of lids lifting. Doesn't happen a lot, but enough to tick me off! Especially when I go to open a jar and it doesn't make that good pop!
    I have been canning for years and know how to can. I do all the checks and follow the recommended precedures. So it is not that I am messing up.
    I have complained about the lids to the stores and they give me new jars with lids. To make me happy. But I'd rather that the lids were good from the start.
    What brand makes them???? icon_biggrin.gif Thanks!!!


    The name of the company is Tattler. They're a little spendy, but I figure that if I use them 7 times (instead of the disposables) they'll have paid for themselves. It'll probably take a couple of years, I'd guess, but from what I understand, they'll last decades. icon_smile.gif They also run sales, which I missed twice. icon_rolleyes.gif

    Also, it's a domestic, family-run business, which I love, and the customer service is excellent.

    Just remembered, too - they offer a sample pack - two lids of each regular and widemouth for $2.50 with free shipping, and there's a coupon in the package for $2.50 off your next order. I ordered that for my mother to get her to give them a try.
    Maryland Jim
    Sat Oct 13, 2012 1:53 pm
    Food.com Groupie
    Got apples in the dehydrator as I type. Hope to do a peck of apples this way. Also did a batch of pumpkin butter a couple of evenings ago. Love this time of the year!
    Zeldaz
    Sat Oct 13, 2012 7:15 pm
    Food.com Groupie
    I recently made a batch of fresh figs in red wine syrup and froze them. I suspect I could can them safely, as well, but it would cook them more.
    tasb
    Tue Oct 16, 2012 1:23 am
    Food.com Groupie
    3 dozen 1/2 cup jars of Apple Sauce, I made 18 Regular Applesauce and 18 Apple Pie Sauce. Accidentally doubled the spices but it still tastes good. I forgot that I was making a half batch so I was only making enough to go into the canner. But that is what I get for canning after a full day's work. But I couldn't help myself and I have 3 boxes of apples to use up. They are probably only 15 lb each. But they were free, couldn't pass that up.
    tasb
    Wed Oct 17, 2012 1:24 am
    Food.com Groupie
    Another 3 dozen jars Applesauce. This time I did 18 Apple/Peach and 18 Apple/Blueberry.
    Amberngriffinco
    Wed Oct 17, 2012 2:09 pm
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    King Soopers/Kroger had chix breasts last wk for .99/lb.. I skinned them and deboned and used the bones for stock. Today I must, MUST can it.. how exciting to not HAVE TO go shopping sometimes!


    icon_smile.gif

    Oh, froze the last fresh strawberries and now cranberries are in, fresh $3.49/pkg, but i want to make Xmas jam again.
    tasb
    Thu Oct 18, 2012 1:24 am
    Food.com Groupie
    8 qts Apples in Extra Light Syrup, they better be worth the trip down memory lane. If you remember last year I really wanted to can apple slices because as a kid my parents did them one year and that is all I would pick when it was my turn to pick the canned fruit for dessert. I ended up having to peel,slice, core about 6 qt of apples to make 4 qts.

    I also have my first batch of apples in the dehydrator.
    tasb
    Fri Oct 19, 2012 7:00 pm
    Food.com Groupie
    I have a second batch of apples dehydrating right now.

    Today I went to work and did some canning. We have so much leftover fruits and we are paying $43 for 12 pints of jam I decided to start making my own.

    I did 2 batches of Blueberry Jam and 2 batches of Apple Pie Jam, I did them in qt jars because that is all my boss could find in stores.

    Here are some pics, sorry for the labels, they were uploaded to imageshack from my phone and I can't take off that option with the mobile site.

    Plain Applesauce in back, Apple Pie Sauce in front.
    Apples and Blueberries cooking, the apples started looking like beets
    Apple/Peach Sauce in back and Apple/Blueberry Sauce in front.
    Apple Slices in Extra Light Syrup and first batch of apples in the dehydrator
    Jam for School. Blueberry in the back and Apple Pie Jam in the front.
    Krislady
    Fri Oct 19, 2012 8:30 pm
    Forum Host
    Amberngriffinco wrote:


    Oh, froze the last fresh strawberries and now cranberries are in, fresh $3.49/pkg, but i want to make Xmas jam again.


    Xmas jam? Is that with cranberries? Recipe?

    (Apparent inability to complete sentences. . . )
    Amberngriffinco
    Fri Oct 19, 2012 8:42 pm
    Food.com Groupie
    Krislady wrote:
    Amberngriffinco wrote:


    Oh, froze the last fresh strawberries and now cranberries are in, fresh $3.49/pkg, but i want to make Xmas jam again.


    Xmas jam? Is that with cranberries? Recipe?

    (Apparent inability to complete sentences. . . )



    lol



    Christmas Jam (Pectin Version)
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