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Topic: TroubleT's Adventures in Canning 2012!  (Read 4214 times)
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TroubleT
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« on: June 15, 2012 03:21:51 PM »

I grew up on a farm in the mountains of northeast TN and putting up food (i.e. preserving and canning) is in my blood. As a teen and into my 20s, I had lost all interest in doing these things because I would spend every summer and fall stringing beans, canning fruits and making preserves with my family. I was over it. Wink

Well, when I hit my mid 30s, this all changed and now, I'm happily pursuing the very activities that I swore I would never do again. I sit in front of the tv and break green beans (surprisingly relaxing!) or I peel fruit while my daughter (6) stands beside me at the counter sneaking bites when she thinks I'm not looking. I started with apple butter which in my book, is a great place to jump into processing fruits.

In the last couple of years, I expanded into different fruit preserves and chutneys. However, this was the year of a BIG leap. I bought a pressure canner. Cheesy

This past week, I've been a canning fool!

I've made blackberry jam....

http://i303.photobucket.com/albums/nn159/bajita42/IMG_1780.jpg

and peach preserves (not new but a request from my dad)...
http://i303.photobucket.com/albums/nn159/bajita42/IMG_1779.jpg

AND my first batch of canned green beans! Grin
http://i303.photobucket.com/albums/nn159/bajita42/IMG_1781.jpg

I am so flippin' proud of myself. My husband already has all kinds of ideas for our new canner. Whee!


EDIT: I forgot to add that I used the recipes in the pectin box for my preserves and jams. The process for the beans came out of Canning for Dummies.
« Last Edit: September 17, 2013 11:44:35 AM by jungrrl - Reason: changed non-working images to links. » THIS ROCKS   Logged
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« Reply #1 on: June 15, 2012 03:34:41 PM »

You have to come visit and teach me how to can!  

... do you mind sleeping near rabbits?  Cheesy


Also these look FABULOUS.
« Last Edit: June 15, 2012 03:34:55 PM by kaz814 » THIS ROCKS   Logged

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TroubleT
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« Reply #2 on: June 15, 2012 03:38:54 PM »

Thank you K!

Also, I don't mind the rabbits as long as they share the carrots. Wink
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« Reply #3 on: June 15, 2012 03:54:18 PM »

they look so pretty!  Beans always scare me..I'm so afraid I'm going to do it wrong and kill someone Undecided
I bought a bunch of stuff last year to can, I've never done it before, and a book to show me how...got intimidated and didn't do it....you've inspired me to try it again.  Such pretty little jars of yum!!
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TroubleT
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« Reply #4 on: June 15, 2012 04:01:25 PM »

I know what you mean about the fear part SS. However, once you get them in the canner to the right pressure, that's no longer a concern.

Give it a try! I'd love to see what you make. Smiley
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« Reply #5 on: June 15, 2012 04:23:19 PM »

my first canning experience (last autumn) - I decided apple jelly was the way to go. And I made 16 pints and 2 quart jars full. The weekend after was apricot jam ..... good thing it all turned out. I really like canning - but I'm going to try smaller batches this time.
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TroubleT
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« Reply #6 on: June 15, 2012 04:29:15 PM »

I love apple jelly! I made a mulled apple jelly last year that was fabulous!

I find jelly to be a bit fiddly though because it doesn't want to set properly and ends up a bit runny.
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« Reply #7 on: June 15, 2012 04:55:01 PM »

Awesome! So what are the differences between jam and jelly and preserves?
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« Reply #8 on: June 15, 2012 05:43:43 PM »

I love Canning it so fun and it makes me feel close to my roots. I love when I see other people do it Smiley. I just boil the jars or do the flip method. Are you in love with the pressure canner?
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« Reply #9 on: June 15, 2012 11:20:47 PM »

Peach preserves sound delicious! When I was a kid our neighbor worked for a seed company and would bring home truck loads of sample corn grown in the company fields. we spent days peeling leaves and removing silk from garbage bags full of corn. I thought it was fun until we had to spend even more days scraping the corn off the cob so my mom and aunt could can or freeze it. She didnt understand why we never wanted corn that winter. I think it'd like to try making tomato sauce because we go through tons of it.
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