Canning Recipes...

Beer Mustard

I knew today was going to be a rain day so I decided to experiment. I made the Beer Mustard using Guinness as the base. Turned out pretty good. I couldn't leave well enough alone and decided to try actually can the stuff. Before canning, I did cook the mix for about 15 min stirring frequently so not to burn. The mixture cooked down and I ended up with only about 1 1/2 jars of mustard. Yes, I hot water canned 1 jar. The other 1/2 is in the refrigerator. I kinda figured that would happen. I should have just left well enough alone.

http://allrecipes.com/recipe/beer-mustard/

 

Old lady guna fire up a run today

 

Put up some whole jalapenos and some diced banana peppers. There were two banana peppers almost 10" long.
6cups vinegar to 2 cups water for the brine, punch holes in the whole peppers, process 10mins.

 

Is that all you do? Do you process through a water bath?

 

yeah process 10mins in water bath

 

I have some late season strawberries. How do you can them as preserves? Should I use a Ball recipe?

 

I've made strawberry jam since I was a kid with my grandmother.
2qt of crushed berries(core and wash under cold water) to 6cups sugar add 1/2tsp of butter to help reduce foaming.
Bring to a slow boil and cook rapidly stirring frequently for 40mins until it thickens.
Ladle hot liquid into sterilized jars, wipe rims place boiled lids on and tighten. You shouldn't need to process them.
She used paraffin wax and poured a small amount on top of the jam - it will create an airtight seal as well
yields about 4pts

 

Sorry I took so long to get back to you. Freezing strawberries is the preferred way to preserve them. Wash, hull them and cut in half or quarters or leave whole, then freeze them separately on cookie sheets. Once frozen then bag them.

I haven't canned strawberries but years ago before my parents had a freezer, Mom used to can them. I found this info on the internet.

http://www.pickyourown.org/strawberries_canning.php

This website also talks about freezing strawberries.

 

Just got caught up on this thread-- think it will be putting up a ton of peppers this way!

 

Do you guys can soup? I will probably pick up a pressure canner during the Christmas sales this year.

 

We make all our soup with scraps from our meals during the week. " War soup" we call it, learned about that method from a WWI rastioning cookbook.

 

Do you can afterwards? I would like to find a way to store extra.

 

No, don't make it until we have enough for 4 servings, and then there is usually no leftovers.

 

Do you cut in half or just the whole thing?

 

Slices.

 

Been pouring rain here, so I got some of the end of season peppers in yesterday and did a big run of this sweet pepper relish. If you guys haven't tried it, it's a hit. Highly recommended.

http://nchfp.uga.edu/how/can_06/sweet_pepper_relish.html

 

You can can it after you make it but you have to use a pressure cooker for it or you can freeze soup. Canning is nicer because there is no defrost time - you can heat it up immediately.
My canning book just tells how to make soup with a pressure canner. I found the link below to explain how to can soup. Some dos and don'ts that make sense.

http://www.simplycanning.com/canning-soup.html

 

This is a recipe I would like to make. thanks for recommending it.

 

You are very welcome WW. It's a big hit during the holidays, since it's great to put out with a cheese plate, or anything along those lines. I gift jars to my family every Christmas and they are always raving on about it all year. If they only knew how simple it is!