Nomad88
Spike
Im jealous of some of you! I hope to do my first garden next year.
Start it now, there is still time. Average first frost in my area isn't till November 1st. Thats over 100 days of growing.Im jealous of some of you! I hope to do my first garden next year.
ExactlyStart it now, there is still time. Average first frost in my area isn't till November 1st. Thats over 100 days of growing.
Picked two 5 gallon buckets of green beans in the dark tonight with a headlamp after the baby was asleep. That was interesting. Glad it’s done.
I didn’t use any pectin and I think it’s about the consistency of a jam/preserve. Spreads nicely on toast or a biscuit.Canned 12-1/2 pints of blueberry preserves/jam....whatever it turns out as. Not sure if enough pectin was used. Had some recipes that said you dont need it for blueberries. Another recipe said 1 tablespoon per 4 cups when doing blue berries. The Ball label said 1-1/2 tablespoons for each 1-1/3 cups of berries. I used the middle recipe and threw in a couple extra tablespoons for safety......it hasnt set yet and I dont know if it will. May end up with blueberry syrup.
Also, had a jar blow a lid and ring off in the canner. This was open bath and within a few seconds of being put in the water. We hadnt even finished loading the basket. I dont know what caused that.
Cold/room temp jars into hot water? Or were they preheated?Anyone have a link to a good canning basket for the canner. Today it was almost impossible to load the jars because they kept falling over. That may have had something to do with the one that popped.
Do not buy this one! Same thing happend to my wife yesterday canning tomatoe sauce. What a mess! I have been struggling with it too.Anyone have a link to a good canning basket for the canner. Today it was almost impossible to load the jars because they kept falling over. That may have had something to do with the one that popped.
Been on vacation. Talked to the neighbor about watering and picking. He said he gladly wood. Came home to an almost dead cucumber with 5 cucumbers about 12” long on it .
Had a bell pepper plant that I figured would have bell peppers ready to pick when I got back. Staked them but they were too small to tie off…. And forgot to tie them when they got big. I came home to a plant on its side with 4 big juicy bell peppers and all with a sun scald rotted into the upward side. Whooops. The others are putting on.
Havent had a chance to check the peppers thoroughly. Noticed some red cayennes. Trying to get enough at once to ferment. Tabascos are coming along nicely. Jalapeños are putting on really well. Once they start turning red by the dozens, I’ll make some candied jalapeños. Need to save a few jalapeños and cayennes for another quart of pepper vinegar. Might make some pepper jelly too, but not a priority if I don’t have enough to spare.
I didn’t use any pectin and I think it’s about the consistency of a jam/preserve. Spreads nicely on toast or a biscuit.
Cold/room temp jars into hot water? Or were they preheated?
Any of you guys have a good tomato canning recipe? Im looking for something that can be used as a base for pretty much anything. In the past we have taken skins off, cored, quartered, simmered, and put them in jars with some salt.
we have also cored them, cut them, and simmered them with the skins then canned them. That worked pretty well and is much easier.
there is always juice, but i dont think i have the right tomatos. We went from dry to wet. If it goes back to a dry spell, ill get into the juice. Need some dry weather for good juice.
you wouldnt have to spread this. It may set more overnight. We shall see.
Did not preheat. Jars stay in the shop and its been averaging about 85 degrees in there. They were washed, air dried, then filled with bubbling blueberry stickiness. Lids put on, lids finger tight. They even had to sit out for a few minutes while the canner finished heating up. Started loading the basket. Had maybe 6 fall over and one of the six popped a ring and lid off.
it wasnt instantly when it fell. I was trying to stand the other up without getting scalded and then it popped. The only thing i can figure is the air bubble from the top moved to the bottom/side when it fell. The blueberry couldnt push out and the pressure drove the lid/ring off? Idk. Thats a new one on me.
i do know a woman that was canning tomatoes and had one explode when she took it out of the water.
Canned 12-1/2 pints of blueberry preserves/jam....whatever it turns out as. Not sure if enough pectin was used. Had some recipes that said you dont need it for blueberries. Another recipe said 1 tablespoon per 4 cups when doing blue berries. The Ball label said 1-1/2 tablespoons for each 1-1/3 cups of berries. I used the middle recipe and threw in a couple extra tablespoons for safety......it hasnt set yet and I dont know if it will. May end up with blueberry syrup.
Also, had a jar blow a lid and ring off in the canner. This was open bath and within a few seconds of being put in the water. We hadnt even finished loading the basket. I dont know what caused that.
Any of you guys have a good tomato canning recipe? Im looking for something that can be used as a base for pretty much anything. In the past we have taken skins off, cored, quartered, simmered, and put them in jars with some salt.
we have also cored them, cut them, and simmered them with the skins then canned them. That worked pretty well and is much easier.
there is always juice, but i dont think i have the right tomatos. We went from dry to wet. If it goes back to a dry spell, ill get into the juice. Need some dry weather for good juice.
We always preheat and we only take one jar out at a time and that seems to help keep all the jars upright.you wouldnt have to spread this. It may set more overnight. We shall see.
Did not preheat. Jars stay in the shop and its been averaging about 85 degrees in there. They were washed, air dried, then filled with bubbling blueberry stickiness. Lids put on, lids finger tight. They even had to sit out for a few minutes while the canner finished heating up. Started loading the basket. Had maybe 6 fall over and one of the six popped a ring and lid off.
it wasnt instantly when it fell. I was trying to stand the other up without getting scalded and then it popped. The only thing i can figure is the air bubble from the top moved to the bottom/side when it fell. The blueberry couldnt push out and the pressure drove the lid/ring off? Idk. Thats a new one on me.
i do know a woman that was canning tomatoes and had one explode when she took it out of the water.
My string beans are done, plowed it up and planted Oct beans that were up and growing in five days. Getting lots of tomatoes, okra, and zucchini. First yellow squash is done, did another planting and seeds were out of the ground within a week.
You talking paste or sauce? You will have better luck with meaty tomatoes like Roma and San Marzano. The slicers tomatoes are like sponges and contain so much water it takes a long time to evaporate them.
Maybe he is talking stewed tomatoes or whole Tomatoes? Not sauce or paste....
We always preheat and we only take one jar out at a time and that seems to help keep all the jars upright.
Maybe he is talking stewed tomatoes or whole Tomatoes? Not sauce or paste....
Don't know if it'll help, but I boil my jars, remove and fill them while hot. Get seals and rings on a bit loose (barely snug) and put back in the hot bath for required time. Then remove, place on towel and cover jars with another to slow the cooling.