Canning...
 

Anyone ever do any canning? I just bought a pressure cooker/canner for bigger batches of chicken stock, and I've been doing a little canning today. I made some wine jelly earlier (tasty, like fancy grape jelly), and I've got some fig and balsamic jam on the stove now.

I'll make a few quarts of chicken stock tomorrow and can that up, too.

Nothing sweeter than the sound of a cooling set of jars popping as the seals set

If you want jelly, you can't go wrong with rhubarb jelly. Stuff is from the heavens, well, at least my Grandmothers is.

This!
Nothing else like it especially if you're canning produce from your own garden!
Fig and balsamic, sounds interesting.

Wife teams up with my mom and makes pickles. EVERYBODY says they're the best pickles on earth. In the history of mankind. Unfortunately, I'm not a pickle guy.

Mom used to can a bunch more shit too, but doesn't get around to it much. I've heard pickled jalepenos are good. Wife is going to pickle some okra if the goddamn cocksucking rabbits don't eat them.

I would like some pointers too. I am new to it and don't have any grandparents to ask for pointers.

OHHHHHH Wife did some sandhill plumb jelly a couple years ago. I ate some. After I got done cumming all over myself, I went ahead and ate some more.

That shit is ****ing glorious.

My primary focus right now is the chicken stock. I've always only made a couple quarts at a time and I've always just frozen that, but now that I have a larger pressure cooker, I'll make more. However, next spring, summer and fall I'll be hitting the farmer's market.

Why do they call it canning when it's going in a jar? Wouldn't it be jarring? :D

Pickled asparagus, brussel sprouts, and spiced apples.

Hundreds and hundreds of quarts. We hot pack almost everything.

pickled jalapenos are the fugging bomb, YO.

i actually don't pressure cook 'em, just pickle, can (or jar, for you luv), and process in boiling water for a short time. let 'em set til that glorious 'pop'. then wait for a wintery day.

Sand Plum Jelly is the ****ing best.

I can and freeze out of my own garden every year.

My parents do a lot of it. They're 72.

Not sure what I'm saying there.

I get it. Not common for a 34-year-old man to be canning...

This wine jelly is pretty great.

My first two years of gardening produced improving yields, but not enough to can after eating and giveaways. I'm hoping to have enough to start canning this year. The plan to increase tomatoes about 5 times over should lead to a lot of canned tomatoes and red sauce, if nothing else.

Other than that, the closest I've come to canning so far is making and storing my own oil infusions.

If you have ever climbed through a plum thicket the reward is worth every scrape, scratch, and cut.

Got a recipe to share?

Bloody Mary mix...yum. ;)

Sure, from America's Test Kitchen (the folks that do Cook's Illustrated). This is in their DIY cookbook, from which I'll be attempting homemade bacon and pancetta at some point in the near future...

Ingredients

750ml bottle of red wine
3.25 c. sugar
1 (3-oz.) package of LIQUID pectin
3 Tbsp. lemon juice
1/8 tsp. butter

Note from me: The wine doesn't need to be expensive, it's a good way to use a cheap bottle of wine; but if you can afford it, a decent wine will only improve the jelly's flavor. I used a $10 bottle of Rosemount Estate's 2010 Shiraz, which is one of my favorite everyday bottles. I also wanted to use a wine that I was really familiar with, so I could see how the jelly compared with the wine, which I know quite well. The author notes he prefers Merlot.

Directions

1. Bring 1 1/4 c. wine to boil in small saucepan over medium-high heat, and cook until reduced to 1/3 c., 15-20 minutes.

2. Bring remaining wine and sugar to boil in large saucepan, stirring frequently. Stir in pectin, lemon juice, and butter, and return to vigorous boil, stirring constantly for 1 minute. Remove from heat and stir in reserved reduced wine.

3. Transfer jelly to jars with tight-fitting lids, let cool to room temperature, then cover and refrigerate. Let jelly set for 12-24 hours. Jelly can be refrigerated for at least 2 months.

Makes about four 1-cup jars.

CANNING: If you want to can it, double the recipe. Ladle jelly while still hot into hot, sterilized 1-cup jars. Leave 1/4-inch headspace at the top, and process in boiling water bath for 5 minutes (or longer, depending on altitude). It's better to overprocess than under.

When evaluating women:
1. Can you make gravy from scratch, or do you buy it in a jar.
2. Can you can foods?

I am 34, my wife and I can from our own garden and butcher our own livestock. Country living is making a comeback.

Peyton Canning

:thumb:

ROFL

My father-in-law is a pretty good cook, but he often takes shortcuts. But on Thanksgiving and Christmas he goes all out. Big turkey, stuffing from scratch, scratch-made pies, real mashed potatoes, homemade green bean casserole, etc. And then he dumps the turkey drippings in the garbage and breaks out the packaged just-add-water gravy mix........

:cuss: :banghead:

Hope cHunt knows how to do this and cans his stupid ass GM.

Thanks! Can't wait to give it a try.

Bah, beat me to it.

Just popped a few pints of chicken stock under pressure.

Pickled Green Tomatoes, FTW!!

I can all types of foods. My favorite is pickled fish (crappie) in white wine vinegar, salt, onions, and jalapeño slices. Sounds gross but it gets demolished with crackers at parties.

I also do pickled veggies, carrots, salsa, okra, etc.