Just Lucky Posted August 8, 2018 Share Posted August 8, 2018 Wifes first attempt at canning. Made pickles with cucumbers from the garden 2 Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted August 11, 2018 Author Share Posted August 11, 2018 Last night I did another 7 quarts of green beans from the garden 2 nights ago we did 1 quart and 11 pints of Christmas pickles aka cinnamon red hot candy pickles. Quote Link to comment Share on other sites More sharing options...
Fletch Posted September 4, 2018 Share Posted September 4, 2018 Canned up some venison this weekend. Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
SmokeinTN Posted September 4, 2018 Share Posted September 4, 2018 8 minutes ago, Fletch said: Canned up some venison this weekend. Sent from my iPhone using Tapatalk Nice looking meat!! I used pints and added a bit of salt, garlic and a beef bouillon cube. After it's cooked then I add what ever preferred for the meal. Oh so good. Enjoy 1 Quote Link to comment Share on other sites More sharing options...
Marion Posted September 4, 2018 Share Posted September 4, 2018 Careful you don't get botulism You Can't Beat My Meat!!! Quote Link to comment Share on other sites More sharing options...
Fletch Posted September 4, 2018 Share Posted September 4, 2018 lol I've been canning since I have been 12 with my grandmother. I'm pretty sure I got it down by now. 4 Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted September 5, 2018 Author Share Posted September 5, 2018 Just got done doing 7 quarts of canned tomatoes. Still have quite a few making homemade salsa and canning it tomorrow. 1 Quote Link to comment Share on other sites More sharing options...
DirtTime Posted September 9, 2018 Share Posted September 9, 2018 (edited) Getting the tomatoes for our sauce next Saturday morning, then two days of water bath, skin, get the fresh spices in, and simmer to reduce. I can't wait! I will get pics up when we get it going. Edited September 9, 2018 by Rob... 3 Quote Link to comment Share on other sites More sharing options...
DirtTime Posted September 16, 2018 Share Posted September 16, 2018 75 pounds of Roma tomatoes. I have a few pics for the process so far, but as Tapatalk wouldn't log me off and signed me in when I wasn't even on the site, now I can't log in with Tapatalk. I will have to upload to my PC and the add here. Been a long day, and I really don't feel like doing that right now. 1 Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted September 16, 2018 Author Share Posted September 16, 2018 We did another 7 quarts of tomatoes and 4 quarts and 1 pint of my grandma's chili sauce already went through the pint. Still more to do just taken out time. I will try to get more pics on. 1 Quote Link to comment Share on other sites More sharing options...
DirtTime Posted September 16, 2018 Share Posted September 16, 2018 Almost done. 75lbs of tomatoes yielded 13 quart jars, and we have the rest in the slow cooker cooking down, which will be another 2 quarts we are freezing. Lotta work when it's this hot out. But worth it, and glad it's done.Sent from my SM-S327VL using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted September 21, 2018 Author Share Posted September 21, 2018 Just did another 7 quarts of tomatoes and 6 quarts of mild salsa and 6 1\2 pints of hot pepper jelly. Everything just about from our garden. Great year. Wife wants to do more hot pepper jelly and if tomatoes keep turning one more batch of my grandma's chili sauce. Quote Link to comment Share on other sites More sharing options...
stubborn1VT Posted September 21, 2018 Share Posted September 21, 2018 1 minute ago, REDNECK4LIFE32 said: Just did another 7 quarts of tomatoes and 6 quarts of mild salsa and 6 1\2 pints of hot pepper jelly. Everything just about from our garden. Great year. Wife wants to do more hot pepper jelly and if tomatoes keep turning one more batch of my grandma's chili sauce. That sounds awfully good. Tons of work, but it's so worth it. What do you put grandma's chili sauce on? Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted September 21, 2018 Author Share Posted September 21, 2018 1 minute ago, stubborn1VT said: That sounds awfully good. Tons of work, but it's so worth it. What do you put grandma's chili sauce on? All meats already cooked and On a plate fried taters, great by itself and also great with tortilla chips. My grandma loved it will fresh hamburger from our own cows and it's great with just roast in the morning. 1 Quote Link to comment Share on other sites More sharing options...
Otto Posted September 21, 2018 Share Posted September 21, 2018 On 9/16/2018 at 1:55 PM, Rob... said: Almost done. 75lbs of tomatoes yielded 13 quart jars, and we have the rest in the slow cooker cooking down, which will be another 2 quarts we are freezing. Lotta work when it's this hot out. But worth it, and glad it's done. Sent from my SM-S327VL using Tapatalk Looks great Rob, we got our tomatoes today, 10 25# boxes. Hoping to get 40 or so quarts. 2 Quote Link to comment Share on other sites More sharing options...
Otto Posted September 25, 2018 Share Posted September 25, 2018 We have our tomatoes but they need a day or two more to really ripen. Tonight we did 1/2 bushel of roasted red peppers, and a peck of sweet yellow bananas. Maybe I can get Bionic to make a pizza for me!Sent from my SM-G950U using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Otto Posted September 27, 2018 Share Posted September 27, 2018 Tomatoes finally were ripe enough. 9 boxes yielded 44 quarts. We strain the puree to get it nice and thick.Sent from my SM-G950U using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Otto Posted October 1, 2018 Share Posted October 1, 2018 Added a few jars to the shelves this past weekend. My wife brought home a 1/2 bushel of green peppers that I will pickle tonight. Also waiting on 50# of San Marzanos to ripen so I can can them whole. Applesauce from our apple trees in our yard and long red hot peppers from our farm. Sent from my SM-G950U using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Culvercreek hunt club Posted October 1, 2018 Share Posted October 1, 2018 On 9/4/2018 at 12:35 PM, The Jerkman said: Careful you don't get botulism You Can't Beat My Meat!!! I know Fletch is not a newbie to this but if anyone isn't familiar how to can items that are NOT acidic (like meat), please read up on it first. It is an entirely different process and requires different equipment to kill off just what Jerkman referenced. Quote Link to comment Share on other sites More sharing options...
Otto Posted October 1, 2018 Share Posted October 1, 2018 https://www.freshpreserving.com/recipes/ Plus I have a 1995 Edition of the Ball Canning Guide, and Grandmother’s and Mother’s recipes from way earlier than that! Good point though. Easy to do if you can follow instructions. Quote Link to comment Share on other sites More sharing options...
Chef Posted October 7, 2018 Share Posted October 7, 2018 Added a few jars to the shelves this past weekend. My wife brought home a 1/2 bushel of green peppers that I will pickle tonight. Also waiting on 50# of San Marzanos to ripen so I can can them whole. Applesauce from our apple trees in our yard and long red hot peppers from our farm. Sent from my SM-G950U using Tapatalk Not exactly sure how you are waiting on San marzano tomatoes to ripen? Did you have them sent next day air from Italy? Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Otto Posted October 8, 2018 Share Posted October 8, 2018 Not exactly sure how you are waiting on San marzano tomatoes to ripen? Did you have them sent next day air from Italy? Sent from my iPhone using TapatalkWe have a 250 acre fruit and vegetable farm. We grow that variety specifically for selling as canning tomatoes. Because we don't get hot enough and long enough growing season in CNY it takes a few days longer after picking for it to get red throughout the whole tomato. I make homemade wine too, and that juice does come from Italy! Sent from my SM-G950U using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Chef Posted October 8, 2018 Share Posted October 8, 2018 We have a 250 acre fruit and vegetable farm. We grow that variety specifically for selling as canning tomatoes. Because we don't get hot enough and long enough growing season in CNY it takes a few days longer after picking for it to get red throughout the whole tomato. I make homemade wine too, and that juice does come from Italy! Sent from my SM-G950U using Tapatalk That’s awesome, I wasn’t trying to be a dick but anything labeled or called san marzano has to actually be from that region of Italy. Being from a seed from that region does not qualify a tomatoAs San marzano... they are crazy strict about that and anything produced in that region has a DOP Stamp on it Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Fletch Posted October 8, 2018 Share Posted October 8, 2018 https://www.freshpreserving.com/recipes/ Plus I have a 1995 Edition of the Ball Canning Guide, and Grandmother’s and Mother’s recipes from way earlier than that! Good point though. Easy to do if you can follow instructions. The Ball canning guide is a must and full of great info!!Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Otto Posted October 8, 2018 Share Posted October 8, 2018 18 hours ago, chefhunter86 said: That’s awesome, I wasn’t trying to be a dick but anything labeled or called san marzano has to actually be from that region of Italy. Being from a seed from that region does not qualify a tomato As San marzano... they are crazy strict about that and anything produced in that region has a DOP Stamp on it Sent from my iPhone using Tapatalk Yes, you are correct about the San Marzano label. I’m not not sure what the exact variety is. I can find out. It does make a great sauce! Quote Link to comment Share on other sites More sharing options...
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