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Old 06-11-2017, 04:43 PM   #1
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Default Summer Canning and Food Preserving 2017

This year I want to try to stay on top of canning and food preserving. I primarily can, freeze, and use a dehydrator for summer produce.

Last week I canned six half-pints of rhubarb chutney. I tried a new recipe and it was so good that a few days ago I picked up a dozen samosas from a local Indian sweet shop so we would have something to eat the chutney with. I think it will also taste good with grilled meat or as a condiment on a charcuterie board with meats and cheeses.

What have you been preserving?
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Old 06-11-2017, 07:16 PM   #2
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Default Re: Summer Canning and Food Preserving 2017

I only got to make one batch of lilac jelly before the blossoms were gone. It's my favorite jelly ever. StrWberry season is coming so I will probably make a lot of strawberry jam.
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Old 06-11-2017, 07:48 PM   #3
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Default Re: Summer Canning and Food Preserving 2017

I've never tried lilac jelly. I'm curious now. I really like floral gem candies, so I would probably like lilac jelly.

When cleaning out my freezer last week, I found two ice cream buckets of strawberries mixed with sugar ready to be made into jam. I made the jam today and have 7 pints cooling on my counter. I used the long boil method which is tedious but makes a delicious jam with more fruit than sugar.
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Old 06-11-2017, 09:30 PM   #4
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Default Re: Summer Canning and Food Preserving 2017

Can you tell me more about the long boil method? I've never heard of it.
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Old 06-12-2017, 05:29 AM   #5
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Default Re: Summer Canning and Food Preserving 2017

I am in the midst of mayhaw jelly making right now. Next will be blueberry jams and preserves. Probably will do some watermelon rind preserves soon. Late July/August will be figs. The last sweet jam of the season will be prickly pear jelly in late August or early September. I make preserves and can year round and sell the bounty at farmers market. I am trying my hand at creating drinking and culinary vinegars infused with herbs I grow to expand my product offerings at market. Making your own vinegar is not very hard. It just takes time and patience.
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Old 06-12-2017, 07:06 AM   #6
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Default Re: Summer Canning and Food Preserving 2017

I need to google mayhaw. I've had hawthorne bushes in my yard, but I only had tiny berries. It sounds like yours might be the size of crabapples. Interesting.

I tried to make herbed oils once, but the herbs started to rot. Vinegar sounds like a better way to go!

---------- Post added at 07:06 AM ---------- Previous post was at 07:01 AM ----------

Quote:
Originally Posted by The Tickle Momster View Post
Can you tell me more about the long boil method? I've never heard of it.
It might be the method you already use. It's the method I grew up with my mom and grandma using. You cook the fruit with sugar and sometimes a bit of lemon juice, making sure to include some unripened fruit for pectin. After about 40 minutes of a low rolling boil you do a gel test before putting the jam into hot jars and sealing. To do the gel test I keep a plate in the freezer and put a small teaspoon on the "frozen" plate to see if the jam gels when cooled. This method uses less sugar than regular Certo/pectin added recipes, and is a slower paced process (there is good and bad in that ).
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Old 07-02-2017, 02:15 PM   #7
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Default Re: Summer Canning and Food Preserving 2017

Whole Foods had corn, 10 ears for a dollar. Can it be frozen raw? Or blanched?


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Old 07-02-2017, 06:19 PM   #8
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Default Re: Summer Canning and Food Preserving 2017

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Whole Foods had corn, 10 ears for a dollar. Can it be frozen raw? Or blanched?


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No idea, but I'm totally jealous of those prices! I haven't seen corn for less than 4/$1 in years!
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Old 07-02-2017, 06:38 PM   #9
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Default Re: Summer Canning and Food Preserving 2017

I haven't either! Whole Foods has these crazy sales every once in a while. I'll never forget getting chicken legs for 59 cents a pound last year!


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Old 07-02-2017, 09:05 PM   #10
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Default Re: Summer Canning and Food Preserving 2017

Quote:
Originally Posted by bananacake View Post
I haven't either! Whole Foods has these crazy sales every once in a while. I'll never forget getting chicken legs for 59 cents a pound last year!


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Old 07-03-2017, 01:02 AM   #11
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Default Re: Summer Canning and Food Preserving 2017

I can on a glass top. My stove manual says it's fine as long as the canner fits the burner. They say not to use a ripple bottom Canner but I do with no issues. Boiling is boiling.
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Old 07-21-2017, 11:17 AM   #12
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Default Re: Summer Canning and Food Preserving 2017

Saw this today on my facebook feed and remembered this thread https://thehomesteadsurvival.com/can...lass-cook-top/
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Old 07-23-2017, 11:01 AM   #13
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Default Re: Summer Canning and Food Preserving 2017

Freezing pies-- at the blueberry farm the other day they were selling frozen pies. They were not baked. Directions were 450 for 10 minutes, turn down to 350 for 30-35 minutes. They were 8 inch pies in disposable aluminum pans.
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