Thread: Home canning

I spent the afternoon and evening "putting up" 16 half pints of Salsa and 13 pints of quartered tomatoes. We have some tomatoes left from last year so that may be all for this year, but more Salsa for sure as this was a "hot" run and most the family likes mild. Still have enough spaghetti sauce, so I doubt I do more. They join the 32 pints of green beans I canned earlier this summer. Tomorrow I start the Lima beans. Nice to have your own food stored and ready. Now for some BLTs!

Big canners here,we just hotpack so no beans for us,also smoke alot of meat,fish etc.
can garden year round in my local so we will always have food on the table.
truth be known I will on occasion toss a warm roadkill deer in the truck,are all over my local so why not

I love canning. Every season I try to get as much as I can in. In Canada we don't have the luxury of really beautiful lemons or peaches all the time....so when i can get my hands on them, it's important. Indian lime pickel, you bet. Pickled watermelon for on top of pork chops....oh yeah. Wild leeks, pickled and ready to go for the smoked sausages I do in the fall....undoubtedly!

There is no substitution for beautiful vegetables.

i can about 175 qts of tomatoe sauce a year. i also plant a 30x30 garden full of maters and peppers so always lots to can come augest

I moved to late to get a good garden in this year but with the two tomato plants I had along with a couple spare maters from a buddy I got 12 quarts of tomato sauce canned up last week.

We have been canning for about 30 years now. Pasta sauce, tomatoes, jams and salsas. A friend who runs a fishing boat out of Coos Bay Oregon sends us down fresh tuna and we can about 5 quarts. We also do a lot of dehydration all summer, strawberries, peaches, pears, and apples, then vacuum seal to munch on all winter.

I read the title as Home caning and was gonna say that some kids needs it...I have nothing.
Ernest

I'm almost as new to canning as I am to straight shaving but am just as eager to learn, so much in fact that I am taking lessons on maters, salsa and sketti sauce from the new mother-in-law this week What I'm really hoping to get is a good recipe and instructions on how to can Trout. I've heard you don't even have to take out the bones and can just chunk them up and throw them in the bottle. I've found several recipes online but they seem like they are geared towards the more experienced canners. Has anyone had any experience that can help me out with this?

I was doing a few jars of tomatoes a week until the storm... now I'm plantless, so that's gonna be it for this year. I was hoping to can some peaches this year, as the tree is four years old and had fruit (yah, sweet feeling) but something got to them and they disappeared from one day to the next.

We do whole tomatoes; just blanch them to peel, squeeze to get rid of some juice and toss in the jar with a couple of leaves of basil, then in the steamer for 30 or 40 minutes. I do San Marzanos for canning and sauce, but by the end of the summer I'm canning all kinds of tomatoes like that; big boys, lemon boys, mortgage lifters, ramapos, you name it and it goes in a Ball jar and gets preserved.

My MIL used to do twenty bushels at one shot, half whole and half pureed, but she's getting up there in age so there are no more weekend marathons of canning.