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Discussion Starter · #1 ·
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.
 

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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.!
 

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Discussion Starter · #4 ·
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.
 

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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
 

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Discussion Starter · #6 ·
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.
 

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

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

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Discussion Starter · #9 · (Edited)
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.

https://flic.kr/p/7841836972
 

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Discussion Starter · #10 ·
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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Discussion Starter · #12 ·
ya not bad for never tilling:) it is going to get bigger once again this fall:) some day it will provide all the veggies I need for a year between harvests. But not yet :) I am slowly adding a new veggie every year and keeping the ones I really like:)
 

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I had a very successful garden this year. I was able to can 29 pints of bread and butter pickles..I still have cucumbers coming on! And I canned my grandma's chili sauce recipe..bottled lots of tomatoes. I was able to store more then 2 dozen bags of zucchini and we harvested 17 cantaloupes, this was our first time planting them. And from our berries I was able to make some freezer jam. And we were also able to bag alot of peppers..after using some for grandma's chili sauce:) I have been very happy with our garden this year and I hope for the same next year!
 

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ya not bad for never tilling:) it is going to get bigger once again this fall:) some day it will provide all the veggies I need for a year between harvests. But not yet :) I am slowly adding a new veggie every year and keeping the ones I really like:)
We didn't till our garden this time either. We did lay out some manure and then we let our chickens loose and they dug it under as best they could..that was all we did. And we had great success..the best harvest in a few years!
 

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Discussion Starter · #16 ·
I did a new tomato recipe it is sweet pickled cherry tomatoes I made one quart jar so far will see how they turn out. hoping they are good!
 

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Discussion Starter · #17 ·
OK I know it isn't a garden thing but it sounded wonderful and had to share it.

Banana Bread In Mason Jars
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 cup chopped pecans or walnuts
12 - 1 pint canning jars
funnel
1.If you are planning on storing these for a while, you will need to sterilize your jars. The jars will keep up to a year in your pantry if sealed properly.
2.Preheat oven to 325*. Grease insides of a dozen 1 pint canning jars. (I wiped mine down with vegetable oil.)
3.In a large bowl, cream shortening and sugar until light and fluffy.
Mash bananas in separate bowl..
4.Beat in eggs, bananas, and water.Sift together flour, baking powder, soda, salt, cinnamon, and cloves.
5.Add to banana mixture. Add nuts and stir them in with spoon.
Insert canning funnel into mouth of jar and pour mixture into greased jars, filling half full.
6.Place jars directly on rack in oven.
7.Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake for 45 minutes.
Don’t worry if a few rise over the top of the jar. You can press it down with the lid.
While jars are still warm, add lids. Screw on tightly. If you sterilized your jars listen for the ping once you have added the lids; this means that the jar is sealed. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it’s sealed. When you want to eat they slid right out of the jar so easy.
by: Aubrey David Mann Brumfield
 

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I've seen those bread in a jar recipes also. They sound interesting. I belong to a canning group on Facebook and canning bread in a jar causes so much debate! I'm blown away at how fiercely some people will argue over whether something should be canned or not. The general consensus over there is that bread cannot be made safe enough to ensure safe preservation in a jar, but I'm sure there are some people that will still do it.

the last of our local sweet corn was at the farmers market today, so I picked up another 30 ears. Will can it tomorrow and make some of it into cream style corn for canning also. Soon I should be able to start canning tomatos. I think I'm getting a large enough batch to make the work worthwhile. that'll probably be next weekends canning job. And the following weekend I think my apples will be ready to pick. Planning on make some apple butter, apple pie filling and applesauce.
 
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