shepp Posted August 24, 2020 Author Report Share Posted August 24, 2020 8 hours ago, shrade said: My garden has been going nuts this summer so I have been canning too. In July I canned about 14 quarts of dill spears and and 8 quarts of refrigerator dill chips. Had a bumper crop of spuds so I canned 12 quarts, first time for that. Have 24 pints of salsa up, with more tomatoes on the way. Tired of eating fresh green beans, so canned 7 pints of those today. Also canned up 7 or 8 pints of Dilly beans. Those are great with beer. Cider vinegar with dill, garlic and red cayenne pepper. Shepp you said you hated to peel tomatoes, you blanch them first? That is better than peeling them raw. Canning seems like a lot of work, but sure tastes good. Sorry I don't have any pics of the finished product. Yes I blanch them, I need to find a helper lol i do regular green beans and hot dilly ones too, hoping to do a batch of both this year along with apple sauce and salsa verde. I need to find more jars tho slim pickings this year Quote Link to comment Share on other sites More sharing options...
shooterrex Posted August 24, 2020 Report Share Posted August 24, 2020 We can find jars but lids are scarce here. Quote Link to comment Share on other sites More sharing options...
shepp Posted August 25, 2020 Author Report Share Posted August 25, 2020 8 hours ago, shooterrex said: We can find jars but lids are scarce here. I just ordered directly from ball, says 7-12 days. Amazon is 3-4 weeks Quote Link to comment Share on other sites More sharing options...
shooterrex Posted August 25, 2020 Report Share Posted August 25, 2020 2 minutes ago, shepp said: I just ordered directly from ball, says 7-12 days. Amazon is 3-4 weeks I'll give that a try. Thanks. Quote Link to comment Share on other sites More sharing options...
shrade Posted August 25, 2020 Report Share Posted August 25, 2020 On 8/24/2020 at 7:25 AM, shepp said: Yes I blanch them, I need to find a helper lol i do regular green beans and hot dilly ones too, hoping to do a batch of both this year along with apple sauce and salsa verde. I need to find more jars tho slim pickings this year Ran out of Jars yesterday, went to Super Saver got 3 doz WM pints they had no lids the clerk said they have not been able to get them for several months, will have to stock up this fall and winter. Quote Link to comment Share on other sites More sharing options...
Sisco Posted August 25, 2020 Report Share Posted August 25, 2020 (edited) Nice Mags! Are they small enough the bones soften up, or do you have to bone them as well? Edited August 25, 2020 by Sisco Quote Link to comment Share on other sites More sharing options...
shepp Posted August 25, 2020 Author Report Share Posted August 25, 2020 1 hour ago, shrade said: Ran out of Jars yesterday, went to Super Saver got 3 doz WM pints they had no lids the clerk said they have not been able to get them for several months, will have to stock up this fall and winter. Yea I’ll definitely start hoarding Quote Link to comment Share on other sites More sharing options...
shepp Posted August 31, 2020 Author Report Share Posted August 31, 2020 8 pints of green beans pressure canned tonight with some left over to make spicy dilly beans I know @Robocop1051 loves so much Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted August 31, 2020 Report Share Posted August 31, 2020 @shepp how's canning supplies stock in your area? I here all the new canners complaining they can't find lids. Quote Link to comment Share on other sites More sharing options...
shepp Posted August 31, 2020 Author Report Share Posted August 31, 2020 3 hours ago, jtallen83 said: @shepp how's canning supplies stock in your area? I here all the new canners complaining they can't find lids. Lids are impossible I had some left, I usually don’t like using wide mouth But I can’t be picky right now. I did ordered directly from ball, I got shipping confirmation today looks like they’re coming on the slow boat from China Quote Link to comment Share on other sites More sharing options...
Magwa Posted August 31, 2020 Report Share Posted August 31, 2020 On 8/25/2020 at 1:43 PM, Sisco said: Nice Mags! Are they small enough the bones soften up, or do you have to bone them as well? The bone pretty much dissolve I still remove all I see when I open a jar but they are soft and you would never know them from any of the other meat... they probably averaged 12 inches... Quote Link to comment Share on other sites More sharing options...
Robocop1051 Posted September 1, 2020 Report Share Posted September 1, 2020 21 hours ago, shepp said: 8 pints of green beans pressure canned tonight with some left over to make spicy dilly beans I know @Robocop1051 loves so much I will kill a jar with great prejudice!!! Quote Link to comment Share on other sites More sharing options...
shepp Posted September 1, 2020 Author Report Share Posted September 1, 2020 38 minutes ago, Robocop1051 said: I will kill a jar with great prejudice!!! I don’t know how you didn’t shit yourself Quote Link to comment Share on other sites More sharing options...
shrade Posted September 1, 2020 Report Share Posted September 1, 2020 On 8/22/2019 at 5:30 AM, Cliff R said: We've been plagued with disease here for our tomatoes for several years. They advertise some that are "resistant" to the blight, but I can't seem to grow them these days like we used to. They start out great, then turn yellow from the bottom up and die out. A good friend of mine has a "truck patch" that's grown to nearly 20 acres over the past 40 years or so. He did 1000 tomato plants this year, most of the rest is sweet corn. I was over there last night picking up 10 dozen for canning today. I asked him how he keeps the disease down in the tomatoes, he says "plastic", yep, nothing special just minimizing the plants exposure to the soil around it.........Cliff Cliff: instead of plastic i cover the soil with 4-6 layers of newspapers to keep the soil from splashing on the plants, mulch everything heavily with prairie hay, this holds the blight down. I also install soaker hoses under the mulch and try and avoid sprinklers if possible. Blossom end rot is a calcium deficiency, so I mix about a 1/4 cup of powdered milk in the planting hole seems to work. shrade Quote Link to comment Share on other sites More sharing options...
shepp Posted September 19, 2020 Author Report Share Posted September 19, 2020 (edited) 7pints of spicy green beans today to clean out the garden Edited September 19, 2020 by shepp Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted September 19, 2020 Report Share Posted September 19, 2020 28 minutes ago, shepp said: 7pints of spicy green beans today to clean out the garden That picture makes me miss my Grandmother, nobody in the family ever took up here canning habits. Quote Link to comment Share on other sites More sharing options...
shepp Posted September 19, 2020 Author Report Share Posted September 19, 2020 38 minutes ago, jtallen83 said: That picture makes me miss my Grandmother, nobody in the family ever took up here canning habits. I’m so glad my mom taught me, her mother taught her. I grow most my garden for canning. I don’t even like fresh green beans which is what got me into pressure canning. Quote Link to comment Share on other sites More sharing options...
shrade Posted September 20, 2020 Report Share Posted September 20, 2020 I learned from my mom as well. I am on the lookout for a sale on some chuck roasts so I can can that too. Friends of my folks use to butcher a steer and can a bunch of it. It is fantastic on mashed potatoes! Canned 10 pints of pasta sauce the other day, last of the Roma tomatoes. Quote Link to comment Share on other sites More sharing options...
shepp Posted September 20, 2020 Author Report Share Posted September 20, 2020 23 minutes ago, shrade said: I learned from my mom as well. I am on the lookout for a sale on some chuck roasts so I can can that too. Friends of my folks use to butcher a steer and can a bunch of it. It is fantastic on mashed potatoes! Canned 10 pints of pasta sauce the other day, last of the Roma tomatoes. Incase you don’t already know you need to pressure can. I’ve done venison in the past. I’ve got some old meat In the freezer I need to do this with. Probably do it this winter. I love it with mash potatoes too, or take the jar dump it all In a pan with some onions (I can mine with onion soup mix) add a little flour to thicken it up and serve it over egg noodles with some parm Quote Link to comment Share on other sites More sharing options...
shrade Posted September 20, 2020 Report Share Posted September 20, 2020 Do you raw pack your beef when you pressure can? I'll have to try it over noodles, sounds great. Quote Link to comment Share on other sites More sharing options...
shepp Posted September 20, 2020 Author Report Share Posted September 20, 2020 22 minutes ago, shrade said: Do you raw pack your beef when you pressure can? I'll have to try it over noodles, sounds great. I usually just give it a quick brown to make a broth, but a lot of people I know raw pack it. Quote Link to comment Share on other sites More sharing options...
shepp Posted September 20, 2020 Author Report Share Posted September 20, 2020 I’ve made the liquid with onion soup mix and or beef broth. I’ve also added sliced onions and peppers from my garden. Quote Link to comment Share on other sites More sharing options...
shrade Posted September 20, 2020 Report Share Posted September 20, 2020 Thanks Shepp I will try that method. Quote Link to comment Share on other sites More sharing options...
Sisco Posted February 28, 2021 Report Share Posted February 28, 2021 On 8/31/2020 at 10:04 AM, Magwa said: The bone pretty much dissolve I still remove all I see when I open a jar but they are soft and you would never know them from any of the other meat... they probably averaged 12 inches... Going to do a light brine and smoke on some Lake Trout and Coho Salmon this summer then can them. Quote Link to comment Share on other sites More sharing options...
ARTrooper Posted February 28, 2021 Report Share Posted February 28, 2021 8 hours ago, Sisco said: Going to do a light brine and smoke on some Lake Trout and Coho Salmon this summer then can them. That sounds good. Have you smoked that before? Quote Link to comment Share on other sites More sharing options...
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