WHAT ARE YOU CANNING TODAY?

[HannaLee]

I second the request for the cranberry orange jam recipe! I still have marmalade left from last year, so I won't be doing much of that.

I made some of the pomegranate jelly last night. It came out well! Now I need to find more pectin. We had a store go out of business a couple of years ago. I bought all the pectin they had at just .59 each. I have but one left.

I may bite the bullet and spend $42.90 on a pound of Pomona through my co-op.

Anyone have experience using the Pomona? I know you can use less sugar, but how do you know how much to use in any one recipe?

 

[Ldychef2k]

Let's see if I can remember.

2 bags of fresh cranberries
6 cups sugar
12 ounce can frozen cranberry juice concentrate
1 cup orange juice
zest of two oranges
1 packet liquid pectin (probably not really necessary, as it set up like concrete)

I just boiled everything but the pectin until all of the berries had burst, then used my stick blender to break it down even further. For jelly, you would then strain through cheese cloth, but I like pieces in my jam. Then I added the liquid pectin and boiled a minute or so, then jarred it in half pint jars and processed ten minutes in BWB. Even with all that sugar, it's tart. But the flavor is intense.

 

[Ldychef2k]

Canning 21 pints of butternut squash and banana squash that I got at my favorite farm stand for 39 cents a pound.

 

[Farmfresh]

Thanks SO much Ldychef! I will definitely be making this!

I LOVE LOVE cranberry anything!

 

[Ldychef2k]

It's very good !

You know, after I learned how to make grape jelly from concentrated grape juice, I thought about how you could really make jelly from any whole fruit juice. So much easier than straining, and you can control the intensity of the flavor. I wonder if cranberry concentrate could be mixed with apple or grape juice concentrate to make jelly. I may be adding that to my Christmas baskets, too !

 

[Ldychef2k]

Our local "corner market" is celebrating it's 50th anniversary this weekend. I got potatoes, 5# for 19 cents. It looks like I will end up with about 21 quarts of diced potatoes.

As well, bananas were 10 cents a pound. I froze 20 pounds and am making banana/pineapple/coconut rum jam. New recipe, hope it works.

 

[Farmfresh]

Ldychef try slicing and dehydrating those potatoes. That is what I do with the taters I damage while digging. They then rehydrate perfectly. Rather like the dry potatoes in those augratin potato meals. Saves jars too!

 

[Ldychef2k]

I have been a little nervous about trying potatoes. Do you have to do something to them like blanching or acidifying? Maybe you can calm my nerves a bit.

 

[Farmfresh]

Wash 'em up good - slice 'em up on my mandolin and pop 'em in the dehydrator till crispy.

Easy as pie.

 

[Ldychef2k]

I feel so silly...thank you !