BB, I just posted to the other thread….could you move my post to here? Thanks!
Just as soon as I can get a couple of issues figured out. I’m going to move a couple of other posts over here also…
Ok, thanks and better check on the link to our profiles….suddenly I have a ? by my name but I have a profile……hmmmmmm….
The new software may not recognize yer li’l dashes yet.
test
Continued from here
suddenly I have a ? by my name but I have a profile
According to your profile, your name is Im Workin on It. This version still isn’t going to allow punctuation in page titles and on your profile, your name is a page title.
I’m-workin’-on-it? — 29 November 2006, 11:35
I began canning in the early 1980s when my wife and I lived in Cooperstown, NY. It was great fun then but I gave it up until this year when I got my old water bath out and canned some of my crop from this year’s garden as part of my pandemic prep work and study for The Bird Flu Manual.
Thanks for the link to the Fluwikie recipes, this is a great resource. I am going to add it to the links on my website.
This year, at Will Stewart’s suggestion, purchased non-hybrid seeds. They are actually heirloom vegetable varieties that were developed before hybrids took over. What is neat about them is that you can harvest the seeds from one years crop and replant them the next and get the same results you got from the first harvest. Hybrid seeds don’t permit this. The seeds these varieties produce result in only half the plants producing as expected with the other half providing unpredictable but usually poor crops.
I grew non-hybrid cucumbers, red peppers, 3 varieties of tomatoes and carrots with excellent results. The tomatoes look a bit different and are smaller than the hybrids but taste great and the viens were heavy producers. I had no significant bug or fungus problems either.
The other thing I tried this summer was dehydrating fruits and vegetables in a homemade solar dehydrator. This didn’t work out so well. I was able to get the temperature up to 150 F during the day but found it took several days for apples to look dried out enough to store. The got moldy in a few weeks anyway. Back to the drawing board!
Gratt Woodson
I’m-workin’-on-it? — 29 November 2006, 11:35
I began canning in the early 1980s when my wife and I lived in Cooperstown, NY. It was great fun then but I gave it up until this year when I got my old water bath out and canned some of my crop from this year’s garden as part of my pandemic prep work and study for The Bird Flu Manual.
Thanks for the link to the Fluwikie recipes, this is a great resource. I am going to add it to the links on my website.
This year, at Will Stewart’s suggestion, purchased non-hybrid seeds. They are actually heirloom vegetable varieties that were developed before hybrids took over. What is neat about them is that you can harvest the seeds from one years crop and replant them the next and get the same results you got from the first harvest. Hybrid seeds don’t permit this. The seeds these varieties produce result in only half the plants producing as expected with the other half providing unpredictable but usually poor crops.
I grew non-hybrid cucumbers, red peppers, 3 varieties of tomatoes and carrots with excellent results. The tomatoes look a bit different and are smaller than the hybrids but taste great and the viens were heavy producers. I had no significant bug or fungus problems either.
The other thing I tried this summer was dehydrating fruits and vegetables in a homemade solar dehydrator. This didn’t work out so well. I was able to get the temperature up to 150 F during the day but found it took several days for apples to look dried out enough to store. The got moldy in a few weeks anyway. Back to the drawing board!
Gratt Woodson
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I recently read this way to preserve ginger:
slice the ginger and place in a jar. Pour brandy into the jar to cover.
It’s supposed to stay good indefinitely in the refrigerator, though I feel sure a cellar or such would do just as well. You can use the ginger as normal, and use the brandy as a flavoring for baked goods.
Oh, that sounds delish !
has anyone canned chicken in red wine sauce? I’m looking to try my recipe without the thickener.
Coq au vin
1/4 c. olive oil
2 onions, sliced
4 cloves garlic crushed
1 lb. mushrooms sliced
1/4 lb bacon, diced
2 chickens, cut up ( I’ll use diced chicken here )
2 c. beef stock
2 c. red wine
2 bay leaves
1 tsp thyme
1/4 c. parsley, minced
4 tbs. brandy
saute onion and garlic in olive oil until tender. add mushrooms, saute until tender. remove from pan, deglaze with some wine. pour pan drippings over onion mix. set aside.
saute bacon, remove nad use fat to brown chicken in batches. Add bacon back with chicken along with stock, wine bay, thyme, s&p, parsley, and brandy. simmer and cook about an hour until chicken is done. add in onion/mush mix and heat .
I would can at this point. 90 min for qts at 10lbs. then upon opening i would thicken with roux and serve over rice.
does this look good to you pro’s out there?
Has this tread been moved to the new forum? I looked for it but didn’t find it.
Thanks
bump
Tomo, there’s a link there to the wiki pages back here, but as far as a thread like this being started, I dunno…I don’t think so. Average Concerned Mom started one on her food kit plans & everyone got interested in that & I don’t think there is anyone discussion this type prep in any diaries. I may be way wrong, but I don’t think so. You could start a diary about canning over there and see if you get some interest….I hope you do and I’ll visit your thread there! It’s too good a topic to just let it drop!
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Anyone still here that’s canning anything? I need to make some stew or soup — I’m thinking about seeing if I can use eggplant in a soup & can it — anyone here already done that?
Hi I’m-workin-on-it!
I canned a big batch of eggplant pasta sauce. Last night I put a flat of strawberries in the dehydrator and three trays of apples, sprinkled with cinn. and sugar. I hope to can some apple-maple jam this week, depending on how nice these chicks are…Not looking hopeful!
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Hi Mom11, good to hear from you! You know, that’s what I need to do with eggplant — I hadn’t thought of that. Bet your house smells so good when you cook — hope all the chicks enjoyed Christmas & everyone is in relatively good health!
Yep, I’ve got a load of canning coming up this weekend and into next week. One of the local groceries has their good ground beef half-off regular price and I’ve used up all the canned ground beef that I had.
I canned an awesome Spanish Bean Soup between Thanksgiving and christmas and only have 7 quarts left. Its an expensive soup to make but my husband loves it. I don’t know if I’ll be doing it next week, but I want to can some more of it before the end of the month.
The same store also has roasts and steaks on sale and I’m thinking of canning some quarts of stew meat and some pints of steak strips.
There is lots that I’d love to do … just don’t know if I’ll have the time.
Bought some of that Ball … or is it Kerr? … mix where you can make fruit salsa and regular salsa by adding the mix to fresh and/or canned ingredients. I’ve got enough mix to run several batches and I really want to give it a try. For Christmas I bought my husband some pineapple peach salsa and everyone really liked it.
mom11…
In the past, when I tried canning eggplant in a marinara type sauce, it ended up leaving a very bad flavor and the eggplant turned to mush.
Perhaps try a small batch of it canned, and let it sit for a while, and then open to make sure it will be something you will like.
Shad.
Sorry if this is not ‘in-subject’. Does anyone know where to get canning equipment and jars at a decent price? I have never done any type of canning, but would like to try. However, I don’t want to spend a lot of money on something that I may not be able to get the hang of.
KellyP from CA, one of the best places to get canning jars is your local Freecycle (www.freecycle.org to find one in your area). Everything on freecycle is free. Low-cost ways to acquire canning jars are garage sales, yard sales, tag sales (whatever they’re called in your area); talking to older friends, relatives and neighbors who may have canned in the past but no longer do so, and may be happy to see their supplies go to someone just starting out (these folks can also be a wealth of helpful information); small wanted ads at grocery stores, community centers, etc. You might also try calling your local university Extension Center to see if they have and tips or ideas for you.
I’m planning to learn how to can and preserve the fruit from our fruit trees this year. We usually get a great yield from our apricot trees and much of it goes to waste. I’m pretty confident I can manage the fruit, but I am wondering about the best ways to preserve spinach. And is lettuce out of the question. You can tell I’m a really newbie at this.
KellyP…freecycle is a great way to find things like this, and if nobody has any of the supplies that you’d need, you could always try ebay, or see if any family members or friends have a pressure canner that you can buy.
History Lover, you can either home can or freeze spinich. If you home can it however, it has to process for over an hour under pressure. I’ve never done spinich, so I don’t know how the end result would be, but freezing appears to be faster and I would think more nutritious since you don’t have to process it for so long.
Shad.
Kim, I put in a request to join the group. Can’t get anything until I join. Thanks for the link! Should the grid go down, I need to know how to can foods so that I can preserve the meats and frozen vegetables from my HUGE freezer, which is chock full of food.
shadddup, I will try ebay, and even craigslist for stuff. Hopefully, I won’t have to pay full price for canning equipment and jars, as they are quite expensive! Thank you for the tip.
Thanks shadddup. I’ll give both methods a try.