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[Created4Jeff]

Does anyone have any good canning recipes?  This is our first year for a garden, and we have these vegetables:  corn, green beans, watermelon, tomatoes, purple hull peas, okra, and cayenne peppers.  (I think that's it.)

I would like some recipes for tomatoes mostly.  I cook with rotel alot, so does anyone know how to make it homemade?  I also was wondering about spagetti sauce & salsa.  Is it possible to can diced tomatoes rather than just stewed tomatoes?

What about the cayenne peppers?  Anyone know what to do with them?  (I mean, one family can only consume so much pepper sauce!)

As you can tell, I have NO knowledge of canning.  I have canned a few quarts of green beans (just plain green beans) already this season, but my tomatoes are just starting to ripen.  Any recipes would be much appreciated!!  Thanks in advance!

[Created4Jeff]

No ideas?  Please ladies, help me out!   

[Rene]

I always use diced tomatoes instead of stewed in my spaghetti sauce.  I've canned just a couple of times and it wasn't like recipes, just green beans and carrots.  You can can just about anything though.  Honesty I don't remember if tomatoes had to be canned in a water bath or pressure canned - something to do with the acidity of the tomatoes.  Sorry!  Wish I could be more helpful. 

[Mrs. Davis]

Summer would not be complete in our home if I didn't can home made salsa.  My family LOVES it.  This year I am not having a garden since we are moving on July 19th but you can bet I will buy a couple bushels of tomatoes from a local grower and make the salsa.

Oh, and you can easily freeze tomatoes.  I have taken whole tomatoes, cut the stem part off and just tossed them whole right into the blender.  Blend them up good, put them in ziploc bags of the size you need and freeze flat on a cookie sheet.  They are perfect for soups and chili and you can't even tell the skin was left on.  I suppose if you wanted to you could even add onions and peppers.

[sarahmontgomery]

I make this every year and everyone loves it!  I use sweet banana peppers in this also.  I have given this away and its a hit!  I originally got this from recipezaar and added my own likes to it. 

Banana Pepper Mustard

9  large banana peppers, seeds removed 
1  cup vinegar 
1  cup prepared mustard 
1/2 cup sugar 
1/4  teaspoon salt 
1/4  cup water 
1  tablespoon water 
1/4  cup flour 
1 tablespoon dill

Wash, remove all seeds and finely chop banana peppers.
Cook banana peppers and vinegar together over medium heat for 5 minutes.
Add mustard, sugar and salt to pepper mixture and bring to boil.
Combine flour and water together to smooth paste.
Add to pepper/mustard mixture.
Mix well.
When cool blend with hand mixer.

[purple petunia]

Here is my "old faithful" pizza sauce recipe. I use it for home made pizza's, spaghetti etc. and really like it. Tomato things are my favorite thing to can. I love the spicy smell!!
Pizza Sauce
10 qt. tomato juice
3 lb. onions
2 tsp. crushed red pepper (or to your taste)
2 green peppers, chopped
Boil first four ingredients for one hour. Then add:
1 cup sugar
1/3 cup salt
4 tbl. oregano
4 tbl. parsley flakes
 4-5  cans tomato paste (12 oz.)
1 pint salad oil
2 garlic cloves, minced
4 TBL. basil
6 bay leaves
Boil another hour, stirring occasionally. Pour into jars and seal. Hot water bath for 10 minutes.

[CKSMOM]

How about Tomato Soup?

My recipie is as follows:

1/2 bushel tomatoes (I used almost a whole bushel)
2 stalks celery (I used celery seed)
6 large onions
1 C butter (scant)
1 C flour or clear jell
1 C powdered milk
1 C sugar
1/4 C salt (I used garlic salt)
1 small pkg. ABC noodles

Cook tomatoes, onions, celery together and put through food strainer.  Bring to a boil, add ABC's if using and cook till soft.  Mix flour with water to thicken soup.  Add remaining ingredients.  Simmer 20 minutes.  Cold pack 10 minutes to be sure of seal. YUM YUM.

We loved this soup on cold winter evenings last year.  So easy, just open the jar, heat it up and eat.

Oh, by the way, this could be used as veggie soup base or chili base too....

[Created4Jeff]

For anyone looking for canning recipes for tomatoes, there's a thread on welltellme that's got a few.  Here's a link:
http://www.welltellme.com/discuss/index.php/topic,555.0.html/

Happy Canning!

[ridgerunner]

Any of you can chicken?  I'm looking for a good raw pack recipe/method... any suggestions appreciated! 

I got a good deal on chicken from a chicken plant local here, not exactly farm grown chicken, but it was cheap so we took it.  Now I've got 40 pounds of chicken in my freezer and no room for anything else, so I need to can it to free up my freezer. 

My main questions: When you can chicken, do any of you add spices?  Maybe some diced onion and/or garlic with it?  Any reason not to?  Do you prefer to can it with or without salt?  Pepper?

I haven't canned on my own before, and when I did it with Mom when I was little my job was washing jars.    lol

[CKSMOM]

I have canned chicken several times.  We love it in the winter when the snow flies and we can just pop open a jar and make soup or something.  We cook our chicken first and then put it in jars, add broth and seal it up.  I guess you could put spices in it.  Why not?  I pressure can mine for about an hour or so.  I'd have to look at the recipe.  Personally I would not do it with the bones, although I have friends who do.  I don't like the way it tastes.  Good luck.

[ForeverGirl]

Any meat is usually pressured at 10 lbs for under 1000 feet altitude for 90 minutes. For higher altitudes can at 11 - 15 lbs pressure for 90 minutes.

I like chicken canned with a banana pepper (yellow peppers), .5 teaspoon of peppercorns, 1 teaspoon of salt and a garlic clove. Cover with water within 1.5 inches of the rim.

If you are going to pressure can the chicken it is best to heat it (and the jars) thoroughly first, even if you don't cook it all the way through. I recommend putting chicken pieces/chunks in a pot with the water and heating it all until it is boiling.

You can keep your jars hot by putting them in a clean sink of very hot water, and then remove them just before stuffing them full of chicken and hot broth. Use the water/broth to fill your jars after you stuff them full of the partially cooked chicken. Add spices and peppers.  Screw on the lids (also hot and clean), and then lower the hot jars into your pressure cooker, which should also have a couple inches of hot water in the bottom.

If everything is hot, you won't have jar breakage.

Secure the lid and turn up the heat. When your pressure cooker reaches the right "poundage" pressure it will start hissing rather loudly. Count your minutes from the time it reaches that point of full pressure... 90 minutes of full pressure. Turn off and let it sit until pressure decreases enough for the lid to "unlock" and allow you to open it. The jars will still be very hot, so be careful in removing them. Cool the jars on your counter top before you store them.


Good stuff. 

Beka

[boysmama]

Here's how I do raw pack chicken.
If working with quarters you can conserve jar usage by removing the backbone from the thigh half. Pack the jar as  full as possible within 1/2 inch of top. Add a 2 inch piece of celery, tsp of salt, and a sprinkle of black pepper. Do not add water. Wipe the tops, add hot lids, tighten ring and put in canner. The water in the canner needs to be cold or lukewarm. Shut the canner lid, but leave off the weight. Let it come to a boil and steam for a few minutes and then weight. 10 lbs for 90 minutes. 

[rainygladness]

I've never canned nor owned a canner but someday soon I'd like to learn this amazing skill.  In your experience, which brands are the best (reliable, easy to use, etc)? Any first-hand advice for a novice would be much appreciated! 

[ridgerunner]

Thanks so much everyone!  Beka, your information is awesome, thanks for taking the time to go into so much detail. 


In response to:

I guess you could put spices in it.  Why not?

I've heard that some spices don't can well, that they discolor after processing (etc.) or change in taste and make things look bad when they're not, or taste 'off''. 

Hoping to get this done tonight, we've been away for military duty all weekend. I'll let you all know how it goes!

[herbalmom]

There's lots of good canning info on the canning thread on WTM:

Home Canning

HTH Blessings ~herbalmom

[smfmommy]

I've never canned nor owned a canner but someday soon I'd like to learn this amazing skill.  In your experience, which brands are the best (reliable, easy to use, etc)? Any first-hand advice for a novice would be much appreciated! 

Its really not as hard as it seems.  I use the Ball Blue Book of Preserving and the little booklet that came with my Presto canner almost exclusively.  Doing a batch with someone who has done it before is the easiest way to learn.  Except for the way you prepare each individual type of food the actual canning process (fill, seal, place in canner) is pretty much the same.

I canned six large turkeys this year.  Baking, boning, and cutting up the turkey is what takes a long time.  The actual canning is pretty easy.  I only add a little salt, but even that isn't necessary.  Then I don't have to worry about the seasonings going with what I plan on using it for (ie stir fry or casserole).

Its so wonderful to see shelves full of good food for the winter that it makes all the work worth it.

 

[CKSMOM]

If I had to do it over again.  I'd get an American canner.  It is a pressure canner, but it has a dial gauge and a weighted gauge and it screws down so there is no rubber seal to mess with every year.  They are expensive, but I have friends that have them and love them.  I already had a canner when I found out about this one, so I'm not going to buy another just because, but if the time every came to get another one, this would be the one I would want.

[sweetestday]

http://www.allamericancanner.com/
This is the canner I bought a couple years ago, and I've been very, very happy with it!

[ridgerunner]

Got my chicken canned the other night without blowing up my house or busting any jars. Woohoo! 

[CKSMOM]

Glad for you...now pop open a jar and make some soup....ha ha.

[rainygladness]

Thanks for the link herbalmom!

And thanks for the canner recommendations & comments so far, ladies. The American looks like a nice machine, albeit pricey.  So..am I correct in thinking that pressure canners are suitable for all canning needs- meat, fruits, veggies, soups--everything?  Or do you need more than one kind of canner for different things? 
smfmommy, six turkeys?      Wow!!

[ridgerunner]

Thanks for the link herbalmom!

And thanks for the canner recommendations & comments so far, ladies. The American looks like a nice machine, albeit pricey.  So..am I correct in thinking that pressure canners are suitable for all canning needs- meat, fruits, veggies, soups--everything?  Or do you need more than one kind of canner for different things? 
smfmommy, six turkeys?      Wow!!

I can't speak for every canner model, but generally speaking one pressure canner can can anything, you just have to use different pressure and processing times for different things.  The only way I can think of a canner not being able to process everything would be if you had one that wasn't capable of 10-15 pounds of pressure, and most of them are.  HTH

[smfmommy]

smfmommy, six turkeys?      Wow!!

Yeah, it was a lot of work but I so love being able to grab a jar of turkey off the shelf to make dinner instead of trying to get it to thaw really fast because I forgot to pull it out of the freezer in time....again.  I do that often enough with the elk.   

And I concur with Rainygladness, as long as the cooker can get up to 15lbs of pressure you should be able to do just about everything.

 

[horsemama]

is a pressure canner the same things as a pressure cooker? I have never, ever seen a canner here, but we can get pressure cookers. Would a large one work for canning?

[JesiRaine]

You can use them interchangeably as long as the pressure cooker pot is large enough for the cans you want to use and you must have a way to keep the jars off of the bottom of the pot.  Most companies make a canning rack for the bottom of the cooker. 

Many pressure canners let you put in two layers of cans, as long as the pot is tall enough to hold them.  You just have to have two canning racks.  The second canning rack is placed on top of the first layer of cans, then the second layer of cans on top of the second rack. 

[ridgerunner]

Anyone know if rice can be canned? I was thinking of making a big pot of red beans and rice and canning it, but I haven't come across any canning recipes that include rice.  Anyone done this?

[herbalmom]

Anyone know if rice can be canned? I was thinking of making a big pot of red beans and rice and canning it, but I haven't come across any canning recipes that include rice.  Anyone done this?

Rice would probably be complete mush if not totally dissolved (esp if it's white rice) after it was canned b/c the long canning time would completely overcook it. Might work with long grain brown rice but even that would probably be completely overcooked. HTH Blessings ~herbalmom

[ridgerunner]

Anyone know if rice can be canned? I was thinking of making a big pot of red beans and rice and canning it, but I haven't come across any canning recipes that include rice.  Anyone done this?

Rice would probably be complete mush if not totally dissolved (esp if it's white rice) after it was canned b/c the long canning time would completely overcook it. Might work with long grain brown rice but even that would probably be completely overcooked. HTH Blessings ~herbalmom

Thanks HB, that's what I was wondering about. 

[horsemama]

on a slight tangent.....

I need to buy a canning funnel. I have to order online, as I don't know anywhere selling canning supplies in South Africa     Can anyone tell me..... do I need to get the stainless steel one, or are the plastic one heatproof. Will they stand the heat of boiling jam, for example?  It doesn't seem to say anything about "heat proof" on the product description... I would *assume* it would be,..... but then I have learned that in the world of marketing.... NEVER assume anything!!

Thanks,
Alice

[ridgerunner]

on a slight tangent.....

I need to buy a canning funnel. I have to order online, as I don't know anywhere selling canning supplies in South Africa     Can anyone tell me..... do I need to get the stainless steel one, or are the plastic one heatproof. Will they stand the heat of boiling jam, for example?  It doesn't seem to say anything about "heat proof" on the product description... I would *assume* it would be,..... but then I have learned that in the world of marketing.... NEVER assume anything!!

Thanks,
Alice

I have a plastic one that I use for everything, boiling jam, just boiled chicken, etc.  I've never had a problem with it. 

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