What are you canning? - Page 9 - The Horse Forum
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post #81 of 92 Old 10-02-2013, 12:53 PM
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Location: Alberta, Canada
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Whoa... I scrolled past this title and thought "Canning horses?!" lol

If someone wants to make me pickled asparagus that'd be great.

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post #82 of 92 Old 10-02-2013, 12:58 PM
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Join Date: Jul 2010
Location: East Central Illinois
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I canned 18 quarts of apple cidar this last month, for my Salsa Party and maybe hard cidar, later. If found this as a Grandma's Cidar recipe online.
SOO EASY!!

RECIPE FOR APPLE CIDAR WITHOUT A PRESS
8-10 medium sized apples, quartered
1 cup sugar
2 cinnamon sticks

Cover with water and bring to a boil in a pot with a fitting lid--you don't want to lose the liquid.
Boil for one hour.
Turn down and simmer for 2 hours.
Cool (or not). Drain, then mash leftovers in a sieve. Leave over bowl for several hours to continue draining.
Fill jars, wipe tops and screws. Boil lids and put on hot, and screw down.
Put in hot water bath cold, bring to a boil and boil for one hour.
Cool, then use a sharpie on the lids to label.
Yield for one batch~2 quarts.
Some batches give you a LOT of liquid, others don't. If not, you didn't do it wrong--it was the apple's fault.

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post #83 of 92 Old 10-02-2013, 01:02 PM
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That's a good one Corp! Thanks!
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post #84 of 92 Old 10-04-2013, 01:54 PM
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Join Date: May 2011
Location: Missouri
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Plums and more plums!

Plum Jam
Plum Jalapeno Jam
Plum Amaretto Jam
Plum orange Jam
Plum Lavendar Jam
Plum Sauce
Plum Liquor

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post #85 of 92 Old 10-04-2013, 07:01 PM
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Join Date: Jan 2011
Location: Ontario
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I wound up with cucumbers from hell. What to do? I made fermented relish, as one makes sauerkraut, quarts of it. No red tomatoes so quarts of fermented green tomato relish. No boiling in the canner, just clean jars and brine. The relishes aren't sweet but I like it that way.
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post #86 of 92 Old 10-12-2013, 11:52 PM
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Join Date: Sep 2012
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Just made another dozen quarts of applesauce, spiced with cinnamon and nutmeg, mmmm. So yummy warm! Made 4 pints of raspberry jam and froze a bunch of raspberries to make jam later when my canner isn't so busy! I'm hoping to buy some wild, locally caught tuna to can a bunch of that this year too!
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post #87 of 92 Old 10-13-2013, 11:13 AM
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I was given a dozen cross/bred apples. They are much larger than a crab yet smaller than an eating apple. Not tart, not sweet. They became applesauce, about two cups. Some of the wild berries I forage for didn't do well this year. Last year they were plentiful.
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post #88 of 92 Old 10-16-2013, 01:33 PM
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Join Date: Sep 2012
Location: Saskatchewan, Canada
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Everyone's been busy busy! We had cucumbers coming out our ears this year. I did dill pickles, hot pickles, golden relish (very yummy). I also had tons of tomatoes again so I did a bunch of jars os salsa plus tomato jam. I also did sweet beet pickles (one of my secret addiction lol) and next some cherry jelly and raspberry jelly. maybe some red pepper jelly before Christmas for gifts too. Running out of space on my counters for keeping jars. My guy keeps telling me he'll get my shelf made but not yet lol. Until then I'll just keep filling the counters lol.
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post #89 of 92 Old 11-04-2013, 11:23 AM
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Join Date: May 2011
Location: Missouri
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Peppers Anyone?

The first frost was last week, and I had to pick peppers, this isn't even all of them.
I am not very fond of pickled peppers so mostly I am roasting them, then freezing them.

20131024_162101.jpg
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post #90 of 92 Old 11-04-2013, 01:11 PM
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Join Date: Sep 2012
Location: Saskatchewan, Canada
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Pepper Jelly! You can do either red or green. Bernardin website has the recipes. Careful though, that stuff is addicting, lol.
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