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canning the goods from the garden

Discussion in 'What Tools, Supplies, Equipment Do I Need?' started by stephanie, Aug 20, 2012.

  1. stephanie

    stephanie Super Moderator

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    I just finished my sweet pickled beets for now, great recipe only did 14 quarts this time but more on the way:
    This makes about 6 pints 2 1/2 cups vinegar
    1 cup water
    1 cup sugar
    10 cups beets
    the variation is 10 whole coves and 2 cinnamon sticks each about 4 inches long broken for the pickling spice.the cloves and cinnamon go in a cheese cloth and put in the vinegar solution to boil. do not boil the beets in this.
    pre pare your beets before hand by cooking them w/2 inches of top and an inch of the root left intact boil til the skins slip off easily.
    then dice or slice them and add them to the already boiled vinegar mix turn off the burner and add beets to your prepared jars then top with the vinegar mix seal and do a water bath for 30 minutes at a boil, remove and let sit till cool. :) happy canning.
     

  2. Tammy

    Tammy Super Moderator

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    those look great! We love pickled beets but I've never made them before. My mom usually makes quite a bit and I get a few jars from her, but I might give this a try this year. Thanks.!
     
  3. stephanie

    stephanie Super Moderator

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    you don't cook the beets in the vinegar at all just bring it to a boil until the sugar is dissolved then add the already peeled and cooked beets and turn off the burner, this is where you preserve the dark red color.
     
  4. pickup-guy

    pickup-guy Well-Known Member

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    I don't see a "how to" and chat area yet the deals with preserving and canning crops.
    I have a question about Canning Potatoes, and was curious if anyone can help me.

    Anywho... I got a good yield of potatoes this season (first time I have ever tried to grow them), and I know my girlfriends Mom used to can them. She did her's in quart cans and did not use a pressure cooker. I think she just boiled the whole can in water (not sure how long)

    Well I do have a pressure cooker, but it is just a bit too short to hold a quart can. (so in reality I DON'T have a pressure cooker to use) LOL
    (I know someone will jump in and say use 'pints' -- but this first little digging I had produced over a 5 gallon bucket full -- just about a 6 foot dig)

    So I'm wondering how can I preserve my potatoes without using a pressure cooker. I know with out tomatoes, pickle, etc we just hot bath them... but what I've read said potatoes don't have enough acid to do that way. Someone help me out. I'm about to have potatoes running out my ears..
    THANKS
     
  5. stephanie

    stephanie Super Moderator

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    here is a recipe for white potatoes:prep wash potatoes and drain,peel and wash again. Leave small potatoes whole and 1/4 the big ones or small uniform cubes,place in a stainless steel sauce pan of cold water as you chop to prevent browning.
    hot pack: bring to a boil over med heat. Boil small cubes for 2 minutes and small or quartered potatoes for 10 minutes,until heated threw but not soft.Drain,discarding cooking liquid.Pack hot potatoes into hot jars as directed in step 3 Pack vegies into jars within a generous inch of jar. Add salt, if using, as specified in chart pint= 1/2 tsp, quart=1 tsp
    ladle boiling water or cooking liquid into jar to cover veggies leaving 1 inch head space. Remove air bubbles and adjust head space, if necessary,by adding more hot liquid. Wipe rim.center lid on jar.screw band down finger tip tight.
    4.place jars in pressure cooker. adjust water level,lock lid and bring to a boil over med heat. vent steam for 10 minutes, then close vent continue heating to achieve 10 lbsand maintain pressure to process for time indicated on recipe for veggie and jar size.
    5 turn off heat. let pressure return to zero naturally.Wait 2 minuted longer,then open vent. Remove canner lid. Wait 10 minutes then remove jars, cool and store.
    processing pint jars for 35 minutes and quart jars for 40 minutes
    hope this helps.
     
  6. stephanie

    stephanie Super Moderator

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    I started a page for canning the garden goods. but so far it is short. will move this one to it.
     
  7. stephanie

    stephanie Super Moderator

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    Today I am finishing up some jars of honey spiced peaches. will post the recipe shortly and pics:)
     
  8. stephanie

    stephanie Super Moderator

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    Alright here is the recipe: honey spiced peaches, 1 cup granulated sugar,4 cups water, 2 cups honey, 8 lbs small peaches,6 cinnamon sticks,1 1/2 teaspoon whole all spice,3/4 teaspoon whole cloves. in a large stainless steel sauce pan, combine sugar, water and honey. Bring to a boil over med-high heat,stirring til sugar dissolves. reduce heat to low, add peaches one layer at a time and warm until heated through, about 3 minutes per layer.
    Using slotted spoon,pack hot peaches, cavity side down,into hot jars to with in a generous 1/2 inch of top of jar. add 1 cinnamon stick,1/4 tsp all spice and 1/8 tsp cloves to each jar. ladle hot syrup into jar to cover peaches, leaving 1/2 inch head space. remove air bubbles and adjust head space,if necessary,by adding hot syrup. wipe rim.center lid on jar. screw band down until resistance is met, then in crease to finger tip tight.
    place jars in canner,ensuring they are completely covered with water. bring to a boil and process for 25 minutes. remove canner lid wait 5 minutes, then remove jars,cool and store.
    a variation is substituting a large star anise for the cinnamon stick,cloves and all spice in each jar. use small stars when doing 8 ounce.
    tip to keep peaches from turning brown is to skin then put into 4 cups water and 1/4 cup lemon juice.
    for those who have never skinned a peach have a small pan of boiling water dunk peach in it for about 30 seconds then dunk in cold water and rub the skin off, cut in half and remove the seed.

    http://www.flickr.com/photos/[email protected]/7841836972/
     
    Last edited: Aug 22, 2012
  9. stephanie

    stephanie Super Moderator

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    Well yesterday was a big harvest, picked about 2 gallons of green beans and canned them, dug up the potatoes about 30 lbs, some carrots,3 carnival squash and picked wild black berries about a half gallon worth. I am running out of counter space!
     

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