Canning Thread mid July 2005

[Kayaksoup]

Late start to this, I am so busy with school, I can only squeeze in bursts of canning. Blueberries are up next, but probably not for a week as between school and work I am in session 56 hours next week (This doesn't include travel time or homework).
Anyway, I want to hear Wendy's canning stories, so thats why I started the thread. Also, there was some interest expressed earlier in a canned goods swap. Anyone still game?
Also, if I missed an already posted July Thread, I am sorry.

[Beth]

I'm still game for a swap, but my choices will be more limited this year. I just haven't had the time -- or to be honest, the inclination -- to do much. Not only have I been busy, I think I am also reaching the point with this kitchen that I really don't enjoy working in it. I've got to start figuring out the details and getting things lined up. :(

Good luck with your busy week. Glad you posted -- I was also wondering what happened for Wendy.

[Beth]

Bumping. Are you out there Wendy? Ready to tell sympathetic ears what happened?

[cab321]

I made some raspberry jam this weekend. I was disappointed. I followed the recipe from the Ball Blue Book, I'd used the ratios from this recipe last year, but never had enough berries for a full batch. It calls for 9 cups of crushed fruit and 6 cups of sugar. And against my better judgement I did not cook up half a recipe a time. I think there was just too much stuff in the pot and my jam, while good has that carmelized taste too it. Like it cooked too long. But those were bought berries...

I have a couple of cups of wild raspberries at home waiting for me. They are being jammed too, and I bet because of the low volume, they turn out great.

We also picked a couple of pounds of wild blackberries. And here's my question, if there are any canners left out there this year - Blackberry Lemon Jam or Blackberry Peach Jam? If I do the peach I'm freezing the berries and waiting until peach season starts. If I do the lemon do you think I should seed all the berries so that there aren't too many different textures in there? The recipe is actually the Raspberry Lemon from Mes Confiture and has quartered lemon slices.

I want to hear about Wendy's canning too.

And Beth, I'll do a swap again this year.

[Wendy w]

Hi Everyone,

I am really sorry that I have taken so long to reply, have been really busy. I didn’t realize that this canning thread was in my “honor”. :o

Anyway, as I have mentioned, the “canning gods” were not with me this year. Last summer, I had “beginner’s luck” with jalapeno jelly, a green salsa recipe, and the famous ginger marmalade.

A few months ago, I decided to enter the salsa and marmalade in the fair. I have been most humbled by this decision. It seems as though when I decided to enter these items, things started working against me.

I have since learned that when you can, if you have a couple of identical jars that meet the criteria (ie. perfect headspace, no bubbles, good seal, etc.) then you label, date it and put it aside as a potential fair entry. You do not wait for spring, then hit the kitchen. Most fair criteria is that your canned item be made within the past year. In my case, it would be in effect as of August.

I ended up making 3 different batches of marmalade, and followed the hint about letting it cool for 5 minutes before putting in the jars, so that the ginger pieces would distribute evenly throughout the jar. This happened, I also got a good seal, but…I got tiny bubbles. Lots of them. :mad: I read up on how to prevent them and the book (Blue Ribbon Preserves) said that it was either from not working fast enough, and/or ladling it into the jars too high above them. Before my 3rd and last attempt, I looked at the fair rules and they said to use pint jars. I had been using ½ pints.

During my last batch, I used pint jars, and later learned that they weren’t in the water bath long enough. As a “grand finale” I forgot to move one of the 2 tiles that we use as a trivet and dropped one of the jars on it. I felt really bad because these tiles were from my roomie’s kitchen back when she was married and had a house. Again, I got bubbles, got disgusted, and decided to save myself a lot of agony by subscribing to the “if it came out, set it aside for the fair philosophy” of canning.

I did 2 batches of salsa, but they came out too vinegary and despite my efforts to keep the headspace clean and the jars upright, there were bits of cilantro that got into the headspace.

On the plus side, my friends are reveling in marmalade rejects and love it as a glaze for pork. I will be making the bar cookies that Linda has in the bb cookbook, and some of them actually like vinegary cider.

When I dropped off the soup and spice mix, the ladies asked me where the other entries were and I let them know about the canning gods. A couple of them gave me a knowing look, and said that it happens, and one said that she admired us canners. I had to remind her that I was a novice, who would have been quite embarrassed if I had attempted to enter my items as they were.

On opening day, my friends and I both got an education. For one thing, I did see that some people entered ½ pint jars and placed. My friends got to see some jars that looked like what mine needed to do. I also talked to a guy who won 2 divisions this year. After several years of entering gardening, he was in his 2nd year of food. He won for canned tomatoes, and dried ones. I had won the dried foods division 2 years ago. I told him about my canning disasters, and he told me that I chose something difficult (marmalade) and he acknowledged that canning can be hard. Also, the author of Blue Ribbon Preserves (I can’t remember her name) provided a special award, and an apricot jam won.

Right now, I’m getting ready to go out of town for a few days next week, and will be bringing along a couple of my 6 books for leisurely reading. Then, it will be back to the drawing board.

Cab321, I know that you did really well at your fair last year. Did you do your pickles, etc. ahead of time? You may have discussed this, but I don’t remember. CRS can take its toll. :o ;)

[Beth]

Originally posted by cab321
And here's my question, if there are any canners left out there this year - Blackberry Lemon Jam or Blackberry Peach Jam? .... The recipe is actually the Raspberry Lemon from Mes Confiture and has quartered lemon slices.

Well, I was thinking Blackberry Peach sounded interesting (is that another recipe or winging it?), but when you said Mes Confitures and quartered lemon slices, that peaked my interest. I have found that book to be rather inspirational and liked the things I have done from it. (which reminds me that there was a melon one I thought I might try this year) If you do that one, I would slice the lemon very thinly.

[Beth]

Wendy, sorry the gods weren't with you. I would find it very hard to can with that kind of pressure on me. Your comments have come to mind as I have ladled jams into jars lately and I've been glad I'm not worrying about entering them anywhere. Just swapping them is pressure enough! ;)

I am surprised that the rules would want jams in pint jars -- maybe veggies and sauces, but I would think that 1/2 pint would be the norm for jellies and jams.

Maybe you can try not to think about the competition, make what you enjoy and then enter something if you are pleased with it instead of making it with the competition in mind.

[Kayaksoup]

Sounds so frustrating, Wendy. I am like Beth, the pressure of making them to give away is more than enough for me! You worked very hard on them though and I admire your tenacity!

cab321, I vote for the blackberry lemon ~ I am so inspired by Mes Confitures recipes and the flavour combinations are usually very impressive.

[sassafras]

I've been reading all of the canning threads and was quite inspired to try it myself, soooooo.... This weekend I made strawberry jam (that didn't thicken as well as I'd have hoped, but is still quite tasty) and 'dilly beans' posted on this website (I am sorry that I can't remember who posted it!).

Here's my question: Are the beans supposed to float above the vinegar solution once canned? It seems odd to me. I searched my 'Joy of Cooking, All About Canning' cookbook and it didn't say anything about it. I know this sounds like a silly question, I just want to make sure that the beans won't rot.

TIA!
Sarah

[Beth]

The way I have made dill beans is to pack the beans in pretty tightly lengthwise, pinching them off so they won't stick above the brine level, then inserting any dill, peppers, garlic or whatever, then pouring the brine over. If they are packed in lengthwise, they shouldn't be able to float above them. Or did the whole mass lift up?

[sassafras]

Thanks, Beth.

The whole mass lifted up. I thought that I had packed them in pretty tightly, too. One thing that I did differently was that I added the dill head and garlic first, then beans, then brine. I don't know if that would make a difference or not?

I wonder if I should put the jars in the fridge and eat ASAP?

[cab321]

Sounds frustrating Wendy. Maybe next year. Canning is no fun when it is stressful.

I have to decide by Friday what I am entering. Last year I did the county fair, it is a really big fair (second largest in the country I think) and they didn't even taste my stuff! I was disappointed. So this year I'm doing the state fair. They require two jars of everything - one to taste and one to display. I'm so nervous though. I'll let you guys know what is going in when I know.

I'm going with the blackberry lemon. In Mes Confiture it is raspberry with lemon and elderberry blossoms. Oh, and I think that the fruit I've always called blackberry is really a black raspberry.

[dcollier]

Last week, a neighbor brought me and my DH six pounds of very ripe, very sweet plums. I had just ordered "Fancy Pantry" by Helen Witty online (it's been out of print for years) and found a recipe for Purple Plum Jam with Orange Liqueur. I spent about five hours in the kitchen and ended up with nine half-pint jars of the most delicious jam I've ever tasted. I cannot wait to try more of the wonderful treats in this book. I'm actually reading it like a novel. I truly believe, though, that if you really don't enjoy the "process" of canning, it's not going to be worth the time and effort involved. This recipe, however, was worth every minute.

Denise

[Beth]

Denise, I've made that plum jam. Yes, it is good! I like that book because it has some fun things to try beyond the jams and jellies of most books (mustards, vinegars, syrups, cordials). I want to make the Purple Basil and Orange Jelly (a relish). There's also a balsamic mustard I've been meaning to try. Gourmet Preserves by Judity Choate is another one I like for the non-jams (spicy beer mustard, Sechuan Pickle, tapenade, onion marmalade) but I've made several of the jams too -- all of them have been good.

[Beth]

Originally posted by cab321
Oh, and I think that the fruit I've always called blackberry is really a black raspberry.

Oh, my. That may be even better! ;)

[Beth]

Originally posted by sassafras
Thanks, Beth.

The whole mass lifted up. I thought that I had packed them in pretty tightly, too. One thing that I did differently was that I added the dill head and garlic first, then beans, then brine. I don't know if that would make a difference or not?

I wonder if I should put the jars in the fridge and eat ASAP?

Not sure. You do want them to be down in the brine. They migth have packed tighter if the dill and garlic got squished in, but don't know if that would cause the floating. With cucumbers, the vegetables tend to float if they are old. Maybe the beans were not very fresh?

I would let them sit several hours or overnight. If they are still floating a good bit, I think I would refrigerate them, but I would not eat them for at least a week or two so that they have a chance to pickle.

[mrswaz]

I am eagerly anticipating pickle making this year, and I have a question for the veterans. My favorite pickle recipe is a basic kosher dill. It calls for a clove of garlic (or 2) to just be tossed in the jar. This is always a good pickle for us, except for the poor DD or DS who gets the pickle that has been snuggling up against the clove of garlic. My question: do you see any reason why I couldn't chop the garlic up and add chopped garlic bits to the jar? The pickles I buy at the store come that way, yet all the recipes I have call for whole cloves.

[Beth]

I think you can chop the garlic -- just experiment with how much to use. The chopped garlic will have more surface area and less may go further.

[sassafras]

Originally posted by Beth


Not sure. You do want them to be down in the brine. They migth have packed tighter if the dill and garlic got squished in, but don't know if that would cause the floating. With cucumbers, the vegetables tend to float if they are old. Maybe the beans were not very fresh?

I would let them sit several hours or overnight. If they are still floating a good bit, I think I would refrigerate them, but I would not eat them for at least a week or two so that they have a chance to pickle.

Thanks, Beth! I will refrigerate this batch and give it another try this weekend. I really enjoyed the process and am excited about my new 'hobby' :D

[dcollier]

Beth, thanks for telling me about Gourmet Preserves. I have just been canning in the last five years or so and really love it. I especially love what I've canned come winter! And I love the idea of "gourmet" food items. I live in a very remote area, so it's fun to be able to serve things not available (or even heard of) here.

Denise

[cab321]

I made the blackberry/black raspberry lemon jam last night. I brought the berries to a boil with one cup of sugar and let them boil for a couple of minutes to loosen the seeds, then seeded them immediately by pushing them through a sieve. I added the thinly sliced lemon and the rest of the sugar and stuck it in the fridge overnight, made the jam the next day.

The flavor is really good, but I have two textural issues. 1) I think I should have left the seeds in the cooked berry mixture overnight to draw out some of the pectin. The jam didn't jell, it just thickened and ended up a little on the grainy side. 2) I should have simmered the lemon slices in a little water until they were tender. I thought it was a little strange that the Mes Confiture recipe I was following didn't call for it for this jam, when I used that procedure for the Rhubarb, Orange and Apple. And flipping ahead the Raspberry, Lemon and Lemongrass called for the simmering treatment. My lemon slices are a little on the tough side, but it shouldn't be a problem for toast.

I brought two Fair contentors in to work with me today for testing. I have a raspberry that needs remaking with a smaller batch, but it is still getting high marks. And I have the Strawberry, Black Pepper, Mint which is also getting good reviews. However, the actually canning on that isn't perfect. There are some teeny-tiny bubbles clinging to the bottoms of some of the berries. Plus it is more preserve texture (thick syrup rather than a jell) so when the jars get moved the headspace and inside of the lid get messy. Do you think that stuff will matter to much? Should I just enter it and see what happens? I mean it tastes great and doesn't have any serious canning flaws.

So to recap - I think I'm entering:
-Favorite Jam - Raspberry Jam
-Favorite Preserve - Strawberry with Black Pepper and Mint
-Sweet Pickles - Bread and Butter Pickles


Let me know what you guys think.

Thanks!

[Beth]

I think the strawberry one will be different enough to set it apart and overcome those teeny-tiny things. ;) I would enter it.

No, actually, I think you should start over on that one and send me all the evidence of imperfection. ;) :D

[2HUNGRY!]

I bought a ton of stuff this weekend: a half bushel of peaches, 4 quarts blueberries, 5 lbs zucchini and some eggplants. Most of it I've either frozen or am planning to use fresh, but I did come accross an old CL recipe last week that I wanted to point out.


Triple-Berry Vinegar

Use this vinegar as a marinade, brush it over fish or chicken before grilling, or add a splash to fruit juice or carbonated water.


1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/4 cup frozen cranberries, thawed
8 sage leaves
1 cup white wine vinegar
3 whole cloves
2 (3-inch) cinnamon sticks
1 tablespoon sugar
8 black peppercorns
5 fresh blueberries
5 fresh raspberries
5 frozen cranberries
4 sage leaves

Combine first 4 ingredients in a nonaluminum bowl; crush with a spoon. Place berry mixture, vinegar, cloves, and cinnamon in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally.
Strain the vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard solids. Pour strained vinegar into a small nonaluminum saucepan, and add sugar. Cook 5 minutes over low heat or until sugar dissolves; cool. Pour into a decorative bottle; add peppercorns and remaining ingredients. Seal with a cork or other airtight lid; store in a cool, dark place.

Yield: 1 cup.


Cooking Light, SEPTEMBER 1998

[stefania4]

I've bought my wide-mouth canning jars and the Ball canning book - any advice to this first-timer on making pickles? Is there a specific kind of vinegar I'm supposed to use? And what is "canning salt" and where do I find it?

For years I've dragged DH around the north Georgia & South Carolina countrysides looking for homemade bread & butter pickles to send to my mother. She just loved the ones Grandma used to make, and Grandma died in May. I think Mom would love it if one of her girls picked up on how to make these treats she loves so much!

[mrswaz]

Follow the recipe Stefania! Use whatever vinegar called for in the recipe- it's almost always white vinegar- but occassionally you will see cider vinegar. Canning Salt can be found by the other salts in the store. Here it comes in a large green and white box. Pickling salt is crucial to pickling- so make sure you get that kind. I believe the difference is in the chemical make-up, but I'm not sure in what way.

Here, I found this bit on allrecipes
Pickling salt is a fine-grained salt used to make brines for pickles, sauerkraut, etc. It contains no additives, which would cloud the brine.

Have fun! I love making pickles, it's so gratifying when they turn out and you have several jars of briny goodness hanging out on the shelf.

[NewMrsG]

Stefania - I'm also making pickles for the first time this year! I have my jars, the ball blue book, and I think the supplies. Now I just need to get the ingredients and go. Do you have a recipe in mind? I think we're probably going to just use the bb book (and maybe add a bit of extra garlic since I love them that way).

[stefania4]

Stefania - I'm also making pickles for the first time this year! I have my jars, the ball blue book, and I think the supplies. Now I just need to get the ingredients and go. Do you have a recipe in mind? I think we're probably going to just use the bb book (and maybe add a bit of extra garlic since I love them that way).Actually, I do have a recipe in mind! The cookbook gods were smiling on me at the Goodwill, and I got Sheila Lukins' USA cookbook for a whopping seventy-five cents. In that cookbook is this recipe - I have everything I need except the celery seeds and the pickling cucumbers. Hopefully the farmer's market will have them on Saturday morning.

***HELP, EXPERIENCED PICKLERS! Is kosher salt the same thing as coarse salt? What about sea salt, will that do?***

Bread-and-Butter Pickles

4 lbs Kirby (pickling) cucumbers, ends trimmed, cut into 1/4-inch-thick slices
2 pounds small onions, thinly sliced
1/3 cup coarse salt
Ice cubes
3 cups cider vinegar
2 cups sugar
2 TBSP mustard seeds
2 tsp ground turmeric
2 tsp celery seeds
1 tsp ground ginger
1 tsp black peppercorns

1. Place the cucumbers, onions, and coarse salt in a large bowl and toss well to combine. Cover the surface with ice cubes and let stand for 2 hours. Drain, rinse, and drain again.

2. Prepare six 1-int canning jars and lids by sterilizing them in boiling water according to the manufacturer's instructions.

3. Combine the vinegar, sugar, and all of the spices in a large heavy nonreactive pot and bring to a boil. Add the cucumbers and onions and return the mixture to a boil. Cook for 1 minute and remove from the heat.

4. Pack the hot pickles into the jars. Cover with the hot syrup, making sure there are no air pockets, leave 1/4 inch head space. Seal and process according to the manufacturer's instructions. Store the pickles in a cool, dark place for at least 2 weeks before using; refrigerate after opening.

Makes 6 pints.

Of course, since I bought the quart-size jars, I may just use the recipe in the Ball book....