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  #16  
Old 08-03-2020, 02:45 PM
Silly Moustache Silly Moustache is offline
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Excuse me for asking, but how do you guys "can" your produce?
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  #17  
Old 08-03-2020, 02:51 PM
blue blue is offline
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Originally Posted by J Patrick View Post
...that sounds delicious!!
With a pork roast or leg of lamb? Oh my goodness is it ever! Super easy too. Main flavors are peach and ginger. Recipes everywhere!
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  #18  
Old 08-03-2020, 06:43 PM
Taylor814 Taylor814 is offline
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Originally Posted by Silly Moustache View Post
Excuse me for asking, but how do you guys "can" your produce?
It really means to process in a jar with heat. For example, you add hot jam to a jar that has been boiled, and then covered with a lid held on with a screw-on cap. As the jar cools, the lid "seals" as a partial vacuum is created between the top of the product and the lid. I'm sure this exists in the UK, but just with a different name?
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  #19  
Old 08-04-2020, 11:41 AM
marty bradbury marty bradbury is offline
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Originally Posted by Silly Moustache View Post
Excuse me for asking, but how do you guys "can" your produce?
I use a "water bath". After sterilizing jars, lids, caps, depending on the produce will depend on what you add to the jar. For berry jam after all the above is done and berries are cooked down I add the jam to the sterilized jar, wipe the rim, add the cap and screw down the lid finger tight but loose so air can escape then I lower them in to a water bath (start countdown after water starts to boil) for 5-10 minutes. Remove and you can hear the "popping" of the lids sealing. If there is one that doesn't seal you need to use it within 2-3 weeks.
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  #20  
Old 08-06-2020, 11:38 AM
jseth jseth is offline
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Not canning, but picking fresh blackberries from the thicket on the private road where I live... I'll wash them to get the dust off, and then freeze a whole bunch t have throughout the Fall/Winter months...

Pretty soon, I'll be drying Italian prunes and freezing them, too!

Wish I had a bigger freezer!!!
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  #21  
Old 08-07-2020, 05:42 AM
rsay777 rsay777 is offline
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I'm doing my second batch of fermented Salsa. This batch will be with Roma tomatoes instead of slicing type. Also with Garlic, Jalapenos, Onion, Cilantro, lime juice, Salt. This stuff is inexpensive to make and keeps for weeks in the fridge after initial 2 day fermenting.
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  #22  
Old 08-07-2020, 06:23 AM
RedJoker RedJoker is offline
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I canned a batch of green beans last night. We'll probably do another round of tomatoes and / or green beans this weekend, if we have enough jars and lids. Then we'll freeze until the freezer is full.
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  #23  
Old 08-07-2020, 06:49 AM
mc1 mc1 is offline
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Default Dilly beans from last night

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  #24  
Old 08-08-2020, 05:32 PM
mc1 mc1 is offline
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Yesterday, I pulled the garlic, and today, for the first time, I tried to braid it. Kind of fun, but I definitely need more practice.



Also, Happy Birthday Marty! Or Happy Belated Birthday if you get this tomorrow!
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  #25  
Old 08-08-2020, 08:37 PM
icuker icuker is offline
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My wife does the canning, mostly applesauce and cooked apples. There is a crabapple tree near where we work that has been loaded two of the last three years. We've picked a bunch and made some great jelly and applesauce, though our better applesauce comes from donated apples to our church that are more than they can handle. They are organic apples, some of the best I've tasted and make great applesauce. My granddaughter gets about all of it though..... But then, she's spoiled...
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  #26  
Old 08-10-2020, 11:39 AM
Everton FC Everton FC is offline
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Meat. Well, my wife is. Lots of it. This will move back to the veggies and fruits, soon.

Also - freeze drying various fruits and vegetables. We have always felt we needed to be prepared, "just in case". With four homeschooled kids, the food can move fast. With one out of the nest now, the food is still moving! But healthy food...

Our garden will provide further opportunities to can/jar/freeze dry for the long Alberta winter!
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  #27  
Old 08-10-2020, 11:41 AM
Everton FC Everton FC is offline
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Quote:
Originally Posted by mc1 View Post
Yesterday, I pulled the garlic, and today, for the first time, I tried to braid it. Kind of fun, but I definitely need more practice.



Also, Happy Birthday Marty! Or Happy Belated Birthday if you get this tomorrow!
That book under your garlic - classic! A "must" for anyone interested in self-reliance...
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  #28  
Old 08-10-2020, 11:57 AM
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David Eastwood David Eastwood is online now
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Quote:
Originally Posted by Silly Moustache View Post
Excuse me for asking, but how do you guys "can" your produce?
My mum used to call the same process ‘bottling’. I particularly remember her doing lots of plums. I loved those with sugar and cream, or even better, proper custard.
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  #29  
Old 08-10-2020, 02:36 PM
MakingMusic MakingMusic is offline
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This thread is making me hungry!!
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  #30  
Old 08-10-2020, 03:58 PM
AusTexMurf AusTexMurf is offline
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Quote:
Originally Posted by rsay777 View Post
I'm doing my second batch of fermented Salsa. This batch will be with Roma tomatoes instead of slicing type. Also with Garlic, Jalapenos, Onion, Cilantro, lime juice, Salt. This stuff is inexpensive to make and keeps for weeks in the fridge after initial 2 day fermenting.
We love fermented hot sauces and salsas. We live in Texas, hot, and ferment in glass jars left out in the sun. We have lots of types of peppers but this year I have two Trinidad Scorpions which are heavy producers and really hot.

This recipe is a good starting place. We use a similar method with many different types of peppers. Serranos are always nice.

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