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Not surprisingly the gauge that came with the canner I bought needed replacement, not a bother since they have to be tested and replaced periodically anyways.

While I'm waiting for a replacement, I'm left wondering. How did people pressure can before dial gauges? Replacing these things every year probably wasn't a mandatory thing in the 60s or 70s, or was it?

Is it the weight on the vent pipe jiggling that told people whether or not they had reached the correct pressure? Or was there some other system that isn't used at all anymore...

I guess I want to know a bit more about the history of the process! Thanks if anyone has info.

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Hey all.

I have 1kg of donut peaches I am looking to cook.

Would I be better preserving the fruit or making jam with it? I've done both with regular peaches but these variety are less acidic and firmer in texture.

Any with recipe suggestions gratefully received!

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My salsa turned out watery so I thought I'd open the jars, 4 pints, and boil it down a bit to reduce the water content after which I'd pop on some new lids and reprocess them in the water bath. The initial processing time was 40 minutes, would I have to reprocess the jars for an additional 40 minutes for safety? I used Mrs. Wages hot salsa mix.

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Hello, new to this community so I hope this post follows guidelines, but I was at my local farmers market and saw habaneros that looked incredible and that I immediately wanted to pickle. I had some garlic scapes at home, so I bought the habaneros and some fresh garlic and went home to get pickling. I pulled information from a couple of different sources and did the following:

1) Washed jar and lids by hand and let dry

2) Placed cloves of ginger and pinches of whole peppercorns in the bottom of each jar.

3) Cleaned and prepped the garlic scapes and habanero slices and put them in jars on top of garlic cloves and peppercorns.

4) In a pot I boiled together 3 cups apple cider vinegar, 1 cup water, 3tbsp honey, and a 1tbsp of kosher salt. I brought this to a boil and reduced to a simmer for about 10 min or so.

5) Filled all of the jars up with the brine to cover the veggies and left about 1/4 inch of space between liquid and lid. Sealed to finger tightness (tightened lid with three fingers until I felt tension and did not hold jars with my other hand)

6) Placed a rack in my stock pot, filled halfway with water, brought water to simmer, placed in jars on top of rack, filled with more water to be an inch above the tallest jar, covered pot, brought to a boil, and boiled for 10-12ish minutes.

7) Removed jars from put and placed on counter to cool. All of the lids made slight clicking noises about 3-5 minutes after being removed from the stock pot and when I felt the lids they were all sealed/did not click

SO, having read all of that, do you think what I made will be safe to eat? I didn't spend too much money on this process and just decided to do it on a whim for fun, so if you do think it will make me/my friends sick please let me know and I'll be sure to get rid of it and try again another time, but hoping I may have pulled this off and will have a new hot condiment to serve on sandwiches and with charcuterie boards.

Thanks in advance for your help! Here's a picture of the jars cooling.

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I did my first batch of blackberries and I just made my “fruit spread” similar to how wegmans does there’s, which basically doesn’t use any kind of pectin and is more like a sauce.

Now I’ve been considering making traditional jam and pie filling. The pie filling recipes always seem to call for Clearjel.

Should I be sure to follow that and go out of my way to get them? And I know sometimes you don’t need to add pectin. Is it necessary for blackberries?

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