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Yaya! I canned stuff again.

Mmmmm Pea soup!

Did 14qts, one didn't seal, so it's in the fridge!

PIC-0046.jpg
 
I really need to be cooking on a larger scale.... I only had 4 pints of salsa the first time I made salsa, and 6 the second time.... though the second time I used 12 habanero peppers. I hope it's a bit hot compared to the 3 I used in the 4 pints.
 
I know! I wish someone else would post some of their stuff, or am I the only one who is still canning?
 
Adam_MA said:
I know! I wish someone else would post some of their stuff, or am I the only one who is still canning?
Click to expand...

I didn't have much of a garden this year to can from. I'm ordering a bigger canner soon and will hopefully do a bit more canning in the near future; and I haven't taken pictures recently.
 
Adam_MA said:
Viva la SALSA!!!!

PIC-0047.jpg
Click to expand...

Adam-mind sharing your salsa recipe? I don't have a canner but I "put up" jars of my original JarHead BBQ sauce. We also freeze my spaghetti sauce and chili (also world renowned - okay, locally renowned). I would like to get more into canning veggies, though.
 
TonyD said:
Adam-mind sharing your salsa recipe? I don't have a canner but I "put up" jars of my original JarHead BBQ sauce. We also freeze my spaghetti sauce and chili (also world renowned - okay, locally renowned). I would like to get more into canning veggies, though.
Click to expand...

You don't need a canner for salsa, it's acidic enough; esp with the addition of vinegar. Ball Blue Book has a number of recipes for Salsa.
 
Adam_MA said:
I know! I wish someone else would post some of their stuff, or am I the only one who is still canning?
Click to expand...
My canning is done for this year.
I did 16 qts of asperagus
tomato sauce
beans
peach jelly
pickles
I also froze zucchini.broccoli, and spinach.
I'm laid up so I was trying to get all my canning done before my surgery. I finished the week of my surgery. Next year we are planning on a way larger garden and more variety so I will be canning alot more.
 
I have two sizes of canners. i believe Adam has an All American which is the cadillac of canners.
I have Mirror Presto I believe ,which is my larger canner, then I picked one up at the flea market which is smaller and does about 7quarts which I think it's an American canner.

Here's alink they have different makes of canners and supplies.
www.canningpantry.com/
 
MrsWildweasel said:
I have two sizes of canners. i believe Adam has an All American which is the cadillac of canners.
I have Mirror Presto I believe ,which is my larger canner, then I picked one up at the flea market which is smaller and does about 7quarts which I think it's an American canner.

Here's alink they have different makes of canners and supplies.
www.canningpantry.com/
Click to expand...

I was just checking that site out and Holy Shiite! Presto = $80/12 year warranty and American = $230/1 year warranty for roughly same size! Is there that much difference?
 
TonyD said:
I was just checking that site out and Holy Shiite! Presto = $80/12 year warranty and American = $230/1 year warranty for roughly same size! Is there that much difference?
Click to expand...
It will can just the same. Parts are easy to come by. The canner we got for 4 bucks at the flea market we bought all new seals and gauge and it works great.
My large presto works well too when I am doing large batches. I wanted a smaller canner for when I don't have as much and don't want to pull out the large canner.[laugh]
 
MrsWildweasel said:
It will can just the same. Parts are easy to come by. The canner we got for 4 bucks at the flea market we bought all new seals and gauge and it works great.
My large presto works well too when I am doing large batches. I wanted a smaller canner for when I don't have as much and don't want to pull out the large canner.[laugh]
Click to expand...

Thanks, Sue, I'll probably go with 23 quart Presto. I also read info on dial-gauge vs. weighted gauge but I haven't found any weighted-gauge canners out there.
 
I think his recipe is the one I posted. He may have tweaked it. If he doesn't post it I'll post the one I gave him.Which may be tomorrow though.
 
Nice. I like having the two different sized canners. Especially when I am canning smaller batches. Then I don't have to take out the large canner.[grin]
 
MrsWildweasel said:
Nice. I like having the two different sized canners. Especially when I am canning smaller batches. Then I don't have to take out the large canner.[grin]
Click to expand...

I've used the water canner. I liked it. I usually just use a pot that I did my cooking in, which sucked because I had to have them both clean to water can.... Now I can be cooking two things at once and can them.

I had a question, when you make your 20+ quarts of stuff, do you do it in batches? For cooking my largest pot is 10 qts (I guess I should get a new one). My water bath canner can do 7 quarts (I don't know about pints). The new canner I believe can do 21 pints and 14 quarts.
 
When I make something, I make one large batch. If it's water bath canned, it's easy, because I have several pots that will fit 12+ pints each, so I will just process all of them together. If it's something that I will pressure can, I will still make a large batch, and fill the canner, then just keep the rest of what I made hot until it's ready to go into the jars and then into the canner.
 

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