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Old 07-29-2016, 05:21 AM
 
Location: Bella Vista, Ark
71,700 posts, read 83,272,206 times
Reputation: 41535

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Quote:
Originally Posted by magicshark View Post
I think that sounds like an awesome idea! Let us know how it tastes, please.

I am way behind in canning, although I do do most of my canning in the fall.
If it's cool enough, I hate this heat and humidity, I will go picking this weekend. I found a place with currant, gooseberries and blackberries. I'm dying to go there!
Well I have spent a couple days canning this week and probably won't do much more until late in Aug or even Sept.

Here is the truth and the whole truth so help me God: Let start with my invention: beet/strawberry jam: well, I royalty screwed up, trying to decide how much pectin to use. I thought my math was right, but instead of jam I now have jello. I will call it jello in a jar. Will I use it? yep, probably as a flavoring on some meats cause as it heats back up it won't be jello. The flavor, I will add is fantastic, I added a couple of jalapenos.

Next on the canning schedule was mango/peach salsa. I really like my salsa thicker, and I combined a couple different recipes, the flavor is great; will get used up and or given away.

Next was yesterday: it was pickling day; we ended up with about 4 quarts and 8 pints of pickles. They are forms of dill pickles, some with jalapenos, some with other spices. I won't even open them for about a month or so. We rarely have pickles that are not really good, so am hoping for another year of success. That will make up for the jello in a jar.

Good luck with your canning. Keep us informed how it goes.
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Old 08-07-2016, 11:30 AM
 
Location: Athol, Idaho
2,182 posts, read 1,159,188 times
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Default HELP!!! Canning error!!!

I canned raw green beans for 10 minutes and just found out it was suppose to be 20 minutes in the pressure cooker. It has been 2 days. Do I have to throw them away? I do don't I?
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Old 08-07-2016, 02:57 PM
 
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
811 posts, read 722,462 times
Reputation: 2290
Throw them out? No. BUT, you did not reach a temperature that deems them "safe" against risk of botulism when stored for a length of time. They're not shelf-stable as you have them now. Either store them in the fridge and eat them sooner than later, or just reprocess them, for 20 minutes this next time.
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Old 08-07-2016, 03:14 PM
 
10,456 posts, read 15,444,955 times
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Yep. You reprocess them right.
Or, get chickens. Then there will be very little food in trash.
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Old 08-09-2016, 01:09 PM
 
Location: Bella Vista, Ark
71,700 posts, read 83,272,206 times
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I am not all the particular, but to be honest I would thrown them out. I know it is sad, but better be safe tha sorry.
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Old 08-11-2016, 06:05 PM
 
Location: Philaburbia
32,309 posts, read 59,604,127 times
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I made a batch of garlic dills last night, using the two-day process this time instead of the quick recipe. I won't know how they turned out for another month ... Anticipation!

And as much as I love pickles, the best part of opening a jar is fishing out the garlic cloves at the bottom. Yummy!
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Old 08-12-2016, 01:20 PM
 
Location: Bella Vista, Ark
71,700 posts, read 83,272,206 times
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Quote:
Originally Posted by Ohiogirl81 View Post
I made a batch of garlic dills last night, using the two-day process this time instead of the quick recipe. I won't know how they turned out for another month ... Anticipation!

And as much as I love pickles, the best part of opening a jar is fishing out the garlic cloves at the bottom. Yummy!
never thought about it that way, but you are right; the same is true when you use a piece of hot pepper in the pickles. I always do the 2 day method. This year has been a horrible year here for cukes, so we couldn't get pickling cukes, we had to use young regular ones. I have opened them yet and am so afraid they will not be any good. Hopefully we will have a few in the next week or so.
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Old 08-16-2016, 09:20 AM
 
Location: Bella Vista, Ark
71,700 posts, read 83,272,206 times
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well I finally got my watermelon, jalapeno jelly made and it is about to come out of the hot water bath. I have worked on this recipe for about 3 years. If it sets right today, I am all set. I tasted it: just enough bite to have flavor, but not hot enough to set fire to your mouth.
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Old 08-16-2016, 09:23 AM
 
Location: Bella Vista, Ark
71,700 posts, read 83,272,206 times
Reputation: 41535
Quote:
Originally Posted by nmnita View Post
never thought about it that way, but you are right; the same is true when you use a piece of hot pepper in the pickles. I always do the 2 day method. This year has been a horrible year here for cukes, so we couldn't get pickling cukes, we had to use young regular ones. I have opened them yet and am so afraid they will not be any good. Hopefully we will have a few in the next week or so.
finally opened a jar. They are edible, but that is as far as it goes. The skins are tough and the meat not as firm as I like. I won't toss them, but won't share them with friends either. Next year, it is the right cukes or nothing.
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Old 08-17-2016, 06:41 PM
 
Location: Philaburbia
32,309 posts, read 59,604,127 times
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I found bargain tomatoes and peaches at the farm stand today -- 50+ pounds of tomatoes for $4, and a peck basket of peaches for $2. Better get busy ... because on Friday they'll have more! LOL
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