Mrs. MedGrower
Active Member
I’m going to attempt to do some canning and freezing so we can enjoy the goods all year long. What do you can? Any suggestions or tips?
Canning, what’s in your jar?
- Thread starter Mrs. MedGrower
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- canning food fruits veggies winter prep
Mrs. MedGrower
Active Member
So far I have done asparagus. My first time but the husband likes it so must have turned out pretty good.
Mrs. MedGrower
Active Member
Yumm, is there a secret to keeping them firm? Do you put them first?
charface
Well-Known Member
They don't really stay firm.
My grandma use to make them
Not sure if she added a sweetener but i bet she did.
I see how an unfirm cherry might not sound good but you just have to overlook it.
My grandma use to make them
Not sure if she added a sweetener but i bet she did.
I see how an unfirm cherry might not sound good but you just have to overlook it.
Mrs. MedGrower
Active Member
But I imagine it’s really good on ice cream or angel food cake...... How do you usually eat it?
charface
Well-Known Member
They were canned whole in what was probably some sugary water?
I just ate them out of a jar.
Mrs. MedGrower
Active Member
Do you know if you have to use a pressure cooker/canner? I don’t have one yet.
I saw there were sweet cherries for sale at a farm stand on my way home.
Mrs. MedGrower
Active Member
Thank You, it was my first time with asparagus, I hope to do pickles, mixed veggies and salsa this year too
kkt3
Well-Known Member
I didn’t use a pressure cooker for my cherries. Make up a sugar water, can’t remember the exact recipe for it. Think it was something like 8 cups water to 2 cups sugar. You can adjust to your sweetness. Washed cherries then filled jars about 3/4 full with them. Bring sugar water to a boil then pour into jars about 1/2” from the top. Place lid on jar and tighten with ring then place jars in canner and boil for about 15 minutes. Remove and wait for the ping!!
charface
Well-Known Member
holy shit, i might have to try it.
I miss them
![photo 1[504].JPG](/data/attachments/3259/3259416-357f8b17c8a3a3cb28066e1515285a5b.jpg)
![photo 2[505].JPG](/data/attachments/3259/3259417-fb7afc5bcecb42615be50e235701dc51.jpg)
macsnax
Well-Known Member
I just use a really big pot. As long as water covers the entire jar, it works fine.
blakesurdaddy
Well-Known Member
Use old mason styles
too larry
Well-Known Member
Those look nice.
too larry
Well-Known Member
I have used the oven to seal jars. It was tomatoes, I think, but easier that the big pot of boiling water.
The only thing we have put in glass so far this year is pepper sauce. Not really canning, but I grow lots of peppers.
macsnax
Well-Known Member
I didn't know you could do that, I would have thought they would blow up. Good to know, thanks.
too larry
Well-Known Member
A lady who worked with my wife told us about it. It was years ago, so I a Google search helped my memory. I'm sure you can find better, but this was the first one that looked decent.
http://www.homegrown.org/forum/topics/canning-oven-vs-water-bath
xtsho
Well-Known Member
The only thing I'm canning this year is tomato sauce. I still have a dozen jars from last year so I'm going to use it up and make a couple trays of lasagna, portion it and freeze it for those occasions where I don't feel like cooking. I use a pressure cooker to can with. Some foods I do a water bath but I prefer pressure canning.