WHAT ARE YOU CANNING TODAY?

[heatherv]

apples today, thanks me and the gals for that recipe.

more dilly beans too

I just found this helpful info on Michigan State University Ext's website (http://web1.msue.msu.edu/imp/mod01/mod01a.html) lot's of info there!

APPLES--SLICED

--------------------------------------------------------------------------------

QUANTITY: An average of 19 pounds is needed per canner
load of 7 quarts; an average of 12-1/4 pounds is needed per
canner load of 9 pints. A bushel weighs 48 pounds and
yields 16 to 19 quarts--an average of 2-3/4 pounds per
quart.

QUALITY: Select apples that are juicy, crispy and
preferably both sweet and tart.

PROCEDURE: Wash, peel and core apples. To prevent
discoloration slice into water containing ascorbic acid (Use
one teaspoon of powdered ascorbic acid per gallon of cold
water). Raw packs make poor quality products. Place
drained slices in large saucepan and add 1 pint water or
very light, light, or medium syrup (see directions below)
per 5 pounds of sliced apples. Boil 5 minutes, stirring
occasionally to prevent burning. Fill hot jars with hot
slices and hot syrup or water, leaving 1/2-inch headspace.
Adjust lids and process.


SYRUPS Measures of Water and Sugar



For 9 Pt. Load* For 7 Qt. Load
Syrup Approx. Cups Cups Cups Cups
Type % Sugar Water Sugar Water Sugar
Very 10 6-1/2 3/4 10-1/2 1-1/4
Light
Light 20 5-3/4 1-1/2 9 2-1/4
Medium 30 5-1/4 2-1/4 8-1/4 3-3/4


*This amount is also adequate for a 4-quart load.

PROCEDURE: Heat water and sugar together. Bring to a
boil and pour over raw fruits in jars. For hot packs, bring
water and sugar to boil, add fruit, reheat to boil and fill
into jars immediately.


RECOMMENDED PROCESS TIMES FOR APPLES,
SLICED IN A BOILING-WATER CANNER

Process Times at Altitudes of
Style
of Jar 0- 1001- 3001- over
Pack Size 1000 ft. 3000 ft. 6000 ft. 6000 ft.
Hot Pints 20 min. 25 min. 30 min. 35 min.
Hot Quarts 20 25 30 35



RECOMMENDED PROCESS TIMES FOR APPLES, SLICED
IN A DIAL-GAUGE PRESSURE CANNER

Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 8 min. 6 lb. 7 lb. 8 lb. 9 lb.
Hot Quarts 8 6 7 8 9



RECOMMENDED PROCESS TIMES FOR APPLES, SLICED
IN A WEIGHTED-GAUGE PRESSURE CANNER

Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1000 ft.
Hot Pints 8 min. 5 lb. 10 lb.
Hot Quarts 8 5 10

 

[me&thegals]

Peaches.

Does anybody have a truly excellent spaghetti or marinara sauce recipe?

How about an incredible salsa recipe?

This makes me blush to say it, but I'm actually in this case looking for that storebought flavor. I know, I know! But, these are 2 things I never grew up with made from scratch and I think that might be why I actually prefer them storebought. Health and costwise, I'd much rather continue to can them but want to enjoy them more.

 

[sweetproserpina]

Well, today I'm taking a break, but yesterday-

freezer peach pie filling
tomato sauce
peach jam
oven-dried tomatoes

 

[nccountrygirl]

I put 4 qts of apple pie filler in the freezer this morning. I'll probably do more tomorrow.

Please can I have your recipe Palease.

 

[Acre of Blessings]

Finially, here are some pics of the canning that has been done here.....

These pics contain ~~ Apples, Apple Butter, Peaches, Peach Butter, Peach Preserves, Diced Tomatoes, Whole Tomatoes, Spaghetti, Salsa, Green Beans, Green Peas, Corn, Mixed Vegetables, Pinto Beans, Northern Beans, Blackeye Peas, Cannilini Beans, Whole Okra, Grape Jam, Grape jam Sauce (for waffles & biscuits), Potatoes, Chicken, Beef, Hamburger. Ganna can some Pears and Veal soon.

 

[me&thegals]

Buh-YEW-tee-full!!!

Tomato soup today

 

[VT-Chicklit]

The remanants of Ike blew thru here last night and I awoke to a yard full of pears. I had to start doing something with them right away so I decided to dehydrate the ones that were ready ripe. I have a batch in the dehydrator now. The rest I will make pear mince meat and poached pears that I will can.

 

[dzook]

I was given a bushel of apples so if we still have power after Hanna hits us Sat. I'll be making apple sauce and putting up pie filling. Does anyone have a good recipe for apple pie filling, and how do YOU put it up. Do you can it or freeze it.

Hi all. Lots of beautiful jars of food. I don't do a lot of freezeing. Not just because I don't have a large one but because we have power outages when the Santa Ana winds blow. I don't want all my hard work thawing out on me and getting thrown to the chickens or the dogs.

 

[Zenbirder]

I canned Pickled Beets and Corn Relish today. So much goes into the freezers, but I am re-learning how to can as well. No fruit here at all this year, the late spring freezes got even the whole apple crop. Next on the canning list is another batch of Pickled Sweet Peppers, but they will have to wait for me to get more greens in the freezer. This is my first post on this forum, I am looking forward to knowing a few like minded people.

 

[Acre of Blessings]

Here I canned a half a bushel of Pears today and may do the rest in the morning. Whew! I'm gettin tired. But I will keep pressing on as long as the Lord provides