Canning recipes, food preservation and food sales

[rbeau30]

You guys are killing me, sounds awesome! But I'm not a canner or much of a cook, and the wife would never mess with all of that.

Making stock is easy, just throw it all in the pot... (if you don't have enough, throw a whole fryer chicken in the pot with the scraps and carcasses and vegetable scraps you have laying around) Add water and don't let it boil. A slow simmer until the wing bones snap easily. And the large bones' joints don't have any cartilage on them anymore.

If you don't want to can the stock, freeze the stock in ice cube trays and keep them in the freezer, or freeze the stock in 1 cup sized tupperware. Then you can add them to anything. Anything that calls for water (rice a roni, hamburger helper, etc) use the cubes in place of some or all of the water. YUM!

[Irving]

Here you go Ron. Short video and a great explanation of why you do what you do.

http://foodwishes.blogspot.com/2010/...-low-sell.html

[rbeau30]

Here you go Ron. Short video and a great explanation of why you do what you do.

http://foodwishes.blogspot.com/2010/...-low-sell.html

Nice vid. I love when my chicken stock gets to about refrigerator temperature, it turns into Turkey/Chicken Jell-o!

[TheGrey]

That's awesome!

I had a hambone left over from a shank, so I tossed it in the crock-pot with some veggies and bay leaves and peppercorns and filled it to the brim with water. Left it on 'low' for 12 hours. I dumped the liquid into a pot, and refilled the crock-pot and did it all again with the same bone, 3 times. The first batch of liquid made Redeye ham and bean soup, and I canned the rest of the stock. I got nine quarts of stock, all told. Not bad for one big bone and some scraps!

[Irving]

Well, my first water bath canning experience could have gone worse, but not by much.



I picked up a water bath canner with a rack (but no lid) at the thrift store for something like $3. The rack needs cleaned up, and is made for quart jars, and not having a lid meant it took the water over an hour to come to a boil. Other than that, I think things went well. I guess we'll see.

Edit: Oh yeah, I basically just did this recipe: http://www.theyummylife.com/Pickled_Jalapeno_Peppers, except I didn't use fresh jalapenos. I bought a 64oz jar of nacho jalapenos and was just re-jarring them.

[TheGrey]

Well, my first water bath canning experience could have gone worse, but not by much.



I picked up a water bath canner with a rack (but no lid) at the thrift store for something like $3. The rack needs cleaned up, and is made for quart jars, and not having a lid meant it took the water over an hour to come to a boil. Other than that, I think things went well. I guess we'll see.

Edit: Oh yeah, I basically just did this recipe: http://www.theyummylife.com/Pickled_Jalapeno_Peppers, except I didn't use fresh jalapenos. I bought a 64oz jar of nacho jalapenos and was just re-jarring them.

Bummer!

Walmart. $20 will get you a canner WITH a lid and a rack that can be used for pints and quarts.
Did the jar bump the side or another can when you were taking it out of the canner?

[rbeau30]

Bummer!

Walmart. $20 will get you a canner WITH a lid and a rack that can be used for pints and quarts.
Did the jar bump the side or another can when you were taking it out of the canner?

This is quite easy to do, and when the jars are this hot anything really can set them off. Even a stiff wind, no really. I used to can outdoors when I was using a turkey fryer burner. Yeah don't do that.

[rbeau30]

My eyes could be whacko right now but it doesn't look like the rack is in there.

I have had jars break from time to time. Usually they are due to the temperature differential (hot stuff in jars, and colder water outside or vice versa) or a scratched or used (from thrift store) jars that probably were mishandled before I got them. If you had the jars on the bottom of the pot without the rack this could be the culprit too.







Or using a pressure canner with a turkey fryer burner.... don't do that.

[Irving]

I didn't bother with the rack because the jars won't stand up straight with it in there anyway. There were only 3 pint jars in there to start, then one broke. When I put the last one in, I immediately started seeing stuff that was in the jars floating in the water of the pot. I went back in with the jar holder because I thought I had a lid on wrong or something, and everything poured out of the bottom. I strained out the the jalapenos and just kept boiling.

Now that the jars have been cooling, they both have sealed, so that's good. On the plus side, I'm trying a cheddar, jalapeno version of my no knead bread.

[rbeau30]

I didn't bother with the rack because the jars won't stand up straight with it in there anyway. There were only 3 pint jars in there to start, then one broke. When I put the last one in, I immediately started seeing stuff that was in the jars floating in the water of the pot. I went back in with the jar holder because I thought I had a lid on wrong or something, and everything poured out of the bottom. I strained out the the jalapenos and just kept boiling.

Now that the jars have been cooling, they both have sealed, so that's good. On the plus side, I'm trying a cheddar, jalapeno version of my no knead bread.

Awesome!

I think the culprit was the absence of the rack. My G'ma said to never can without the rack at the bottom. The heat is too intense on the other side of the pot of the burner.

However, since it broke immediately; It could have also been that the contents of the jar were either too cold (the liquid you used to fill the jar was cold and you put it in hot water) OR the contents of jar were too hot (you hot-packed the contents and put the jars in cool water)



I had the bad luck with 16 quarts of chicken stock Thursday. I decided I was going to try out some Tattler reusable lids and not read the directions. Had to reprocess ALL of them.