In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Canning thread

Discussion in 'Hobbies and Interests' started by hovlandhomestead, Apr 6, 2020.

  1. Sirchopsalot

    Sirchopsalot

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    I have 40# of frozen boneless chicken to can. Kinda waiting for wood stove weather.
    Jars can simmer, pressure cooker water can be preheated. Never canned on the wood stove tho.
    That and it will be cooler in a few weeks!
    Sca
     
  2. Jutt

    Jutt

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    We just picked up one of the 23qt Prestos and my wife and I just started canning.

    Have no idea what spaghetti sauce will taste like after going 15psi for 70min but the lids sealed properly for our first effort lol 52E29A66-70AF-4D64-B180-22CDC8C89535.jpeg
     
  3. hovlandhomestead

    hovlandhomestead

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    Not sure either Jutt, as I have never tried pressure canning tomato products, but it shouldn’t hurt anything. Be sure to post any questions you have while getting into canning. .
     
  4. TurboDiesel

    TurboDiesel

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    (We pressure can Spaghetti sauce at 11psi for 25minutes.)
    the 15psi :yes:
    70 minutes sounds a little long even at high altitude.
     
    Last edited: Sep 24, 2022
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  5. Jutt

    Jutt

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    Seems too long to me too but I don’t really know what I’m doing so I’m rtfm at this point
     
  6. Jutt

    Jutt

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    Question for ya. Do you cook the sauce normally then can? Or do you factor in the canning heat and adjust the time accordingly?
     
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  7. TurboDiesel

    TurboDiesel

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    Yes. It takes a few hours to boil/simmer the sauce down to a thick, sauce like consistency. Then we put into qt mason jars with 1/2tsp citric acid. Then right into the pressure canner.
    But I've seen plenty of vids where they just put the boiling sauce into jars, seal tight and set aside to cool.
     
  8. hovlandhomestead

    hovlandhomestead

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    I cook my tomato sauce, place in quart jars, and then in the water bath for 20 minutes.
     
  9. hovlandhomestead

    hovlandhomestead

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    20A1DAB5-8B0D-486B-9578-5163C7D6C8CB.jpeg
    From this morning’s habanero pepper jelly batch.
     
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  10. LCBug

    LCBug

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    You must have meat in the sauce to pressure that long. I've never done it with meat since sometimes I use it for other stuff. Please don't just put in jars and cap it. A really good way to get botulism poisoning.
     
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  11. LCBug

    LCBug

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    Almost 3-5 gallon buckets of grapes made 44 pints of concentrated juice plus a quart for the fridge.
    Grapes sink.jpg Mehu Maija.jpg Grape juice.jpg
     
  12. LCBug

    LCBug

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    I need to clarify my remark about open kettle canning (boil, jar and cap) product. I didn't mean that Jutt would be doing that nor that TurboDiesel was promoting it. YT is full of nonsense and some of it downright wrong/dangerous. Get your hands on any publication from UGA (University of GA-Atlanta) about canning. They're part of the National Center for Home Food Preservation and the best info you'll find.
     
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  13. lukem

    lukem

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    Doing pickled peppers and pepper jelly tonight.

    PXL_20221010_210803268.jpg
     
  14. Greenstick

    Greenstick

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    How do you do both? Had pickled peppers given to me that were awful. I've only ever had jalapeno jelly and like that.
     
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  15. Greenstick

    Greenstick

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    Screenshot_20221015-174332_Photos~2.jpg Screenshot_20221015-174258_Photos~2.jpg Helping Mama Bear with choke cherry jelly and apple butter today and tomorrow I will do about a bushel of apples into apple sauce.
     
  16. Woodwidow

    Woodwidow

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    campinspecter really likes apple butter but I haven't made it in years. The house smells so good when I made it.
     
  17. hovlandhomestead

    hovlandhomestead

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    Got 7 quarts tomato sauce and 4 pints of habanero pepper jam done early today which leave the afternoon to getting garlic beds ready and planting.

    550E3B71-61A4-41FA-97A8-F202D15B46C2.jpeg
     
  18. Greenstick

    Greenstick

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    Screenshot_20221016-185634_Photos~2.jpg Screenshot_20221016-185629_Photos~2.jpg Screenshot_20221016-185624_Photos~2.jpg Today's project was apples. 20 pints of apple sauce, and 14 pints of apple butter. As I was cleaning up Mama Bear went the extra mile and made a big roaster of pigs in a blanket hotdish ( or for you uncultured heathens that are wrong, cabbage roll hotdish ;) ).
     
  19. Eckie

    Eckie

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    Hahaha, uncultured heathen here!
     
  20. Jutt

    Jutt

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    Well we recently cracked open a jar to try it out and the sauce was good but the ground beef (in the sauce) was way overcooked. Totally edible but overdone. We will probably skip the meat next time around.
    I will say it’s pretty darn cool eating our own preserved food that doesn’t require refrigeration!
     
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