WHAT ARE YOU CANNING TODAY?

[k15n1]

Hi, kinda new here, what do you do with the soda pop syrup? How do you make it and what can it be used for? What flavors? Also how do you get pectin from the apples and how do you store it and use it? Sorry for all the questions, Lynn!!!!

Got about a gallon of salsa on the stove thickening right now. Also reducing a couple of quarts of blueberry juice which I'm gonna turn into soda pop syrup. And this morning I made a batch of pectin from the 100 or so June dropped apples.
Hopefully the salsa cooks down soon enough so I can water bath everything before my body says I gotta go to sleep tonight.

It's just sugar, water, and flavor. There's lots of folks making soda at home, so check the Google machine for suggestions.

BTW, making soda isn't really canning, so you should find a better thread for your question. I know there's a homebrew thread, but nothing recent on soda. Maybe you should start a new thread.

 

[Greybear23]

Hi, kinda new here, what do you do with the soda pop syrup? How do you make it and what can it be used for? What flavors? Also how do you get pectin from the apples and how do you store it and use it? Sorry for all the questions, Lynn!!!!

Got about a gallon of salsa on the stove thickening right now. Also reducing a couple of quarts of blueberry juice which I'm gonna turn into soda pop syrup. And this morning I made a batch of pectin from the 100 or so June dropped apples.
Hopefully the salsa cooks down soon enough so I can water bath everything before my body says I gotta go to sleep tonight.

It's just sugar, water, and flavor. There's lots of folks making soda at home, so check the Google machine for suggestions.

BTW, making soda isn't really canning, so you should find a better thread for your question. I know there's a homebrew thread, but nothing recent on soda. Maybe you should start a new thread.

It may be just me but I found this response quite rude!!! i new to canning, yes, but I do have manners!!! I have seen other things on this site that wasn't strictly canning and see nothing wrong with sharing the way we do things to preserve and save money on stuff, so if it is strictly canning i guess I will go somewhere else to look for stuff and participate with people with better manners!!! Thanks for all the previous information from those whom cared enough to share!! Lynn

 

[Beekissed]

I agree, it was rude. We have a few folks like that here, so please just ignore and roll on...we all do when they pipe a rudeness our way. Some folks just sound that way, some mean it, some do not but it isn't the norm, so I hope you will stay and play with those who aren't quite so....um...hard to "put up" with>>> pun intended!

It's food, you want to preserve it...that pretty much means it fits right in on this thread.

 

[BarredBuff]

Well said

 

[Wannabefree]

I think maybe the helpfullness was just lost in cyber translation and got turned into rude-ish-ness sounding, but I could be wrong, it has happened once a long time ago I think it'd be kinda silly to say in one post that something you were doing was "not canning per se" and then jump on someone else for the same thing in the very next post

A soda thread would be cool though

Oh and to my actually response I opened the thread for......I aint cannin nuthin today! It's too stankin HOT! Anyone else melting?

 

[Beekissed]

The only beasts feeling perky here today are the sweat bees!!!

 

[Wannabefree]

I'm feelin pretty good so long as I can come get cooled down ever so often.

 

[Greybear23]

I agree, it was rude. We have a few folks like that here, so please just ignore and roll on...we all do when they pipe a rudeness our way. Some folks just sound that way, some mean it, some do not but it isn't the norm, so I hope you will stay and play with those who aren't quite so....um...hard to "put up" with>>> pun intended!

It's food, you want to preserve it...that pretty much means it fits right in on this thread.

Thank you for the response, I suppose I should also apologize for being somewhat rude in my remarks, I do enjoy this thread, and have received lots of good information from it, I shall carry on and do my best to contribute constructively henceforth!! Lynn

 

[Corn Woman]

Apricot and apricot pineapple jam. Thanks to the neighbor that shared. My blossoms were taken by the frost this year and around the corner the trees are full go figure?

 

[rd200]

2 days ago I started at 7am and went to pick strawberries with my kids and sister and her kids, (FYI- we thought making a competition out of strawberry picking would get the kids a little more motivated to help....It doesnt.... they just pick crappy strawberrys....anything thats red is in the flat!!! Wont make that mistake again!!!) anyways, then after 2 hours of strawberry picking, we went to pick raspberries. They are just starting around here, so then I had to stop at Walmart cuz i forgot i need lids and the little jelly jars. Also picked up some blueberries when i was picking raspberries. THen i came home, brought in all my goods, layed the little one down for a nap, and started Jamming.

Well, it took alot longer than i anticipated.....the strawberries were almost ot the end so alot of nipping and editing and small strawberries, but in the end i got...

18 half-pints and 12- 4oz jars of Strawberry/blueberry jam

20 half-pints of Strawberry/raspberry jam

And they ALL sealed!! I usually get one or two that dont, but they all did this time.

I used Pamona's universal pectin. Worked GREAT!!! The original recipe calls for like 4-5 cups of sugar into 12 cups of mashed berries. Thats ALOT of sugar. so with this pectin, its activated by the calcium water you ad, so in 12 cups of mashed berries I only added 2 cups of sugar. And it was almost too sweet!! cant imagine what 5 cups would taste like. Anyways, so all went well and im looking forward to much more canning this summer!!!!!!!! this is just the start...

on a side note, HOLY COW IS IT FREAKIN HOT!!!!!!
I just about died from heat exhaustion in my kitchen while i was hot water bathing everything. I hope it ends soon.