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Posted: Sep/28/2006 1:08 AM PST
KK---how did you can your pumpkin? I want to can some this year as I use a lot of it in my cooking. Thnx 
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Posted: Sep/25/2006 5:57 PM PST
Hubby bought me a new canner for Christmas and gave it to me early :animorang :carrot: :broccoli: :greenappl :mango:  arty09: :orange: ineapple :redapple: :strawberr It is the Presto 23 quart and I can't wait to use it. Think I am going to pick some green beans later and give it its first use tomorrow........ |
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Posted: Sep/25/2006 7:29 PM PST
Great gift and great timing. Now ye won't be lookin' fer something to can on Christmas day.
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Posted: Sep/26/2006 12:22 AM PST
What kind of canner did you get..Kozy ?? Tell us more !!! |
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Posted: Sep/26/2006 12:58 AM PST
Once you do it a few times, canning is really easy to do, but it can be a lot of work. I use mine quite often. |
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Posted: Sep/26/2006 1:46 AM PST
http://www.gopresto.com/products/products.php?s tock=01781 This is the one I got. I had been using my mom's old one this summer. But she will need it back next year if she puts in a garden (she didn't get one in this year). I found the canning to be easy. It is all the dang prep work that takes forever and wears you out (peeling and cutting up the pumpkin, snapping green beans for hours) LOL. 4 1/2 hours straight of peeling and cutting up pumpkin and I had blisters on my finger from where the peel was rubbing across my finger as I was peeling them. This year was my first year using a pressure cooker. I canned 55 pints of pumpkin and about 39 pints of green beans so far. I still have about 18 pints of pumpkin to go (when they are ready) and who knows how many pints of green beans left (til they quit producing I guess LOL). |
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Posted: Sep/28/2006 12:40 AM PST
Good for you, KK. It takes a lot of the work out of it if you can get a companion to work with you. I don't have help most of the time, but when I went up to Alaska the second time, AQ and I did some salsa, grape jelly and strawberry jam. What is normally just hard work was a real blast when you have someone to smart off at and will smart off back at you. We were still both quite tired when done but it was also fun. I bought her a pressure canner for Christmas and could not wait to give it to her and I will show her how to use that on my next trip up there. |
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Posted: Sep/28/2006 1:59 AM PST
Randy, I am hoping to rope my hubby into helping next year  He started getting a little interested in it the last couple batches LOL. We have fun no matter what we do together so we would make a great team if I can get him interested in it. My fil makes fun of us all the time because we can be found giggling when we are off in a room by ourselves. He says we have been together to long to laugh at eachothers joke LOLGonepostal----I just sliced it up in managable portions, peeled it, cut it into about 1 inch cubes. Then I blanched it to soften it a bit and packed the cubes into jars and finished filling it with the water I cooked them in (same basic idea as green beans, only you don't have to add much water, if any). Just don't pack them too tight (as with anything, found that out the hard way LOL) and then the pints went in the cooker for 60 minutes and the quarts for 80 minutes at 10 pounds of pressure. When you go to use them, just dump in a strainer and mash some of the water out of them. I had one jar that I didnt pack well enough so it only ended up as a 1/2 jar. So the next day I opened it, mashed some of the water out, heated it up and then added some milk, sugar and cinnamon to it and my oldest ate it up LOL. |
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Posted: Sep/29/2006 11:05 PM PST
I used to can on the stove top, in pots of boiling water. Now i can my venison in the oven. Fill my jars, screw lids on tight. Place a cookie sheet with a clean dish towel on it on center rack. Place cold jars on clean dish towel on cookie sheet in a cold oven, and bake @ 250 for 4 hrs for pints. 5 hrs for quarts. When time is up, turn off oven, and leave jars in oven with door closed until oven cools. (i just leave mine in till the next day if i don't need to use the oven) You can do a lot more at one time, than with a cooker. I do 2 cookie sheets at a time, sometimes. Don't see why you couldn'tcan anything this way. |
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Posted: Sep/30/2006 5:52 AM PST
Quote: Originally posted by cazimere I used to can on the stove top, in pots of boiling water.Now i can my venison in the oven. Fill my jars, screw lids on tight. Place a cookie sheet with a clean dish towel on it on center rack. Place cold jars on clean dish towel on cookie sheet and bake @ 250 for 4 hrs for pints. 5 hrs for quarts. When time is up, turn off oven, and leave jars in oven with door closed until oven cools. (i just leave mine in till the next day if i don't need to use the oven) You can do a lot more at one time, than with a cooker. I do 2 cookie sheets at a time, sometimes. Don't see why you couldn'tcan anything this way. Don't say things like that!!! How they heck do I get my hubby to buy me new toys if ya tell him I don't need them? LOL |
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