Canning 101
- Thread starter Merle Hawggard
- Start date
I’ve switched to the pasteurization method for all my pickles (peppers too). Hold the canner water at 120-140 while filling the jars, then after adding the jars to the canner, bring it to 180-185 and keep it there for 30 minutes. It really preserves the crunchy texture of the pickles. Note: this only works for high acid canned items.
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Bowsnbucks
5 year old buck +
KS Gobbler - Recipe for the zucc. relish??
ksgobbler
5 year old buck +
John-W-WI
Administrator
It's almost canning time again this year and ran into this thread..... I hope I did something wrong, the canned pheasant was not good. Mushy, flavorless, and not worth the jar we put it in. I won't be trying that again!
-John
ksgobbler
5 year old buck +
It is alot of work. Only took us 1 time to learn. We made 8 pints of habanero salsa yesterday. Its not as hot as I wanted but has good flavor.
scott44
5 year old buck +
I had 6 apple trees that I've planted that had apples this year, we gat a plastic grocery bag of apples. We also have some mature apples trees that were loaded this year and we picked another plastic grocery bag. We were going to make apple sauce but decided to make apple butter instead. It turned out good, we got 20 half pints.
trampledbyturtles
5 year old buck +
By her request, and her buck...
39 pints
Been a long couple of nights since Sunday.
Doesn't look the best.
But taste is outof this world.
Deer stroginoff is tuff to beat
I’ve started freezing excess tomatoes and canning them and making juice after the hunting season winds down- the skins slip right off when thawed, it doesn’t interfere with other things I like to do in August and September, and it’s nice to have all the extra heat and humidity in the house in December! This year I also processed the habanero peppers that have been fermenting since early October. Lots of hot sauce going out as Christmas gifts this year...
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Bowsnbucks
5 year old buck +
Trampledbyturtles - Canned venison looks horrible - like roadkill in a jar - but it tastes like a million dollars eating it!! We put a little oil or Crisco in a cast iron skillet and brown it. We like it with home fries/onions, and baked beans. Add a salad and you're golden. ENJOY yours!!
Tree Spud
5 year old buck +
It’s really easy, just takes a little time. The ingredients are peppers, salt, water, and time/labor. I started out using crocks, but have transitioned to food grade buckets with resealable lids I get from the local deli. Check out chilichump on YouTube for a load of good info. Mine is done by using whole pepper and fermenting them, but lots of folks make great small batches by grinding peppers and fermenting the mash.
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scott44
5 year old buck +
We tried cooking our tomatoes a different way this year, cut them up added salt, pepper and garlic and drizzled olive oil over the top. Put them on baking pans and smoked them for 2-3hrs with a little bit of hickory @ 225deg. Brought them in and pureed them in a food processor and canned them. This is a basic tomato base you can use for spaghetti, chilli etc., those 5 pans of tomatoes yielded 11 quarts.
