The ( Official ) FHC canned food thread.

Discussion in 'The Smokehouse' started by Pallet Pete, Aug 20, 2017.

  1. lukem

    lukem

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    Indeed.

    1 gallon apple cider, 1 packet of champagne yeast, 3 cups white sugar. Going for a little less dry cider this year so I gave the yeast a little something extra to eat by adding white sugar. The yeast I'm using is resistant up to 18%. Should be some good sitting by the fire sippin' stuff this winter.

    Never tried it this way before, but I've got about 50 more gallons of cider in the freezer that need gone, so if I screw a couple up its not a big deal.
     
  2. lukem

    lukem

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    The big bubbles are done and now down to a steady stream of tiny ones. Getting good color change too.

    Day 1

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    Day 5

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  3. Greenstick

    Greenstick

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    Here is some of the 32 qts of applesauce that was made today.:chef: 20171007_203715.jpg
     
  4. fishingpol

    fishingpol

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    Whew 32 quarts! I made just a few pints of applesauce with it being 98% humidity outside today.

    20171009_210743.jpg

    My parents have a gallon size wire bail jar. I had no idea they are that big. I believe there was even 4 gallon bail wire jars. This one has an eagle embossed on the back of it.


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  5. Greenstick

    Greenstick

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    2 batches of spiced apples done tonight. This year is an experiment, using apple slices instead of crab apples. Might do one more batch as there are plenty of apples around now. 20171011_212707.jpg
     
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  6. BigPapi

    BigPapi

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    Looks good - would you care to share the recipe?
     
  7. Greenstick

    Greenstick

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    3lb light brown sugar-3 1/2C apple cider vinegar-3 C water put in pot and warm to a easy boil and set to simmer. Put your apple slices or if using crab apples cut the blossom end off and load in jars. Add whatever spices float yer boat. I use 2 heaping tsp of each cinnamon, ginger, and cloves, added to my syrup and give a good stir. Fill jars with syrup leave about 1 inch headspace. Process in water bath canner for 10-15 min. Let sit for a few weeks for everything to get happy together. They taste like miniature apple pies. the brine is so good that after the apples are gone I drink the nectar that is left.
     
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  8. Firebroad

    Firebroad

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    Okay, I wasn't especially interested before; now I am going to copy your recipe. Sounds Wonderful!:drool:
     
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  9. BigPapi

    BigPapi

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    Sounds Freakin great! Thank you very much for the recipe - I'll be in on that this weekend as we have another cart load waiting on the hill to be gathered.
     
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  10. fishingpol

    fishingpol

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    I picked these crabapples off the tree next to the house. It took a few years for it to produce a decent amount of small apples. These are the size of my small finger tip.

    20171020_162319.jpg

    I ended up with about a cup of juice and added just over a cup of sugar. A pinch of cinnamon was a nice addition.

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    A little warning to the kids to go easy on the servings. It was a lot of work for little yield.


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  11. Woodwidow

    Woodwidow

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    I canned pink salmon on Sunday. Friends had given me six fish which were frozen. Here are the fish.

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    I started cutting it up before I remembered that I needed pictures.

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    Jars are ready to have salt added and lids and rings.

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    While I was loading the fish into jars, I saw a rainbow out the window.

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    Ready to load into the pressure canner

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    Processing the first batch. The pressure cooker takes 21 1/2 pints but I split it into two batches of 14 jars each.

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    First batch finished. I ended up with 28 1/2 pint jars.

    100_4293.JPG
     
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  12. Woodwidow

    Woodwidow

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    What a lot of work for what you got. Would it have been easier to just can the small apples or did they have more core than fruit?
     
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